As Easter is over i can explain briefly what happened during the service because it was definately the highlight of the week. The preparation pretty much started from Tuesday, this is the first time i've seen in this restaurant that a preparation for something on Sunday starts on Tuesday. Every day had it's own purpose because the preparation was layered and made to match with the delivery days. On Tuesday we started preparing the aubergine rolls, on Wednesday we did all the peppers and onions and portioned things for the special Easter menu. On Thursday came the fish and meat which led to fish cleaning and cutting up and on Friday we got the cheese, fruits and veggies. Everything was executed perfectly, with the luck of having only 1 bussy day which was Saturday our work was not held back for a moment. Finally the day came, with usually 10 people for lunch i was astonished when i witnessed 50 people in the restaurant at this time. The atmosphere was hectic, everyone was running and looking lost while actually being completely focused and knowing what to do. After the service was over i had an extreme feeling of satisfaction for some reason because i knew that i did not participate in a service but more of a battle between time, precision and taste.
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