Life at the diner is progressing very nicely. Art and I are settling into a set routine and our days are less stressful.
The weekend was very busy but we got through it a little easier. I had much more food prepped which is a real life saver.
But...still so much to learn...this weeks lesson??? Do not buy all the meat on Friday to prep first thing Saturday morning. That was stressful and I don't know why I did it.
We bought our meat on Friday, brought it home, packed it into our fridge. 5:30am Saturday, we take all the meat out of our fridge, into the truck, and unpack it all into the diner. Divide it all, keep some for the weekend and freeze the rest. All the while, cooking sausages, bacon, mushrooms, onions, peppers, slicing tomatoes, cooking for our customers, and getting the soup ready...way to much!