This past week marked a start of the real tourist season. With the arrival of spring and warm weather start the big group tables. This week we had a table for over 15 people almost every night. Good thing about these groups is that all of them have the same menu which is easy to execute and we finish really fast, the bad thing is that they are not alone so in the middle of a normal service we would have to fill all the pass with plates and stop our ordinary work to complete them in less than 2 minutes. Usual menu for a group like this would be a veal starter , followed by an aubergine cake as a first course and a beef skewer with root veggies as side. After that people would have the ''fake egg'' predessert and would finish with a zuccoto which is a pasta choux pastry filled with a cream syphon placed over a circle of sponge cake with a coffee icecream ball on top. After having 4 of those dinners in a row at this point i'm very aware of where and when should i participate and i'm actually helping instead of slowing people down. I don't know what the next 3 months hold but i guess now is when the real work starts.
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