I had to make biscuits and muffins (thank God it was already premixed), then I had to fix up the salad bar (which was a doosie but I had some help). Next, I had to make croutons. It was pretty easy and not really time consuming either.
Once the salad bar was fixed up with (lettuce, spring mix, tomatoes, shredded cheese, cucumbers, mushrooms, olives, fruit, egg/tuna/chicken salads, beets, Italian/Caesar/Blue Cheese/Ranch, Balsamic/Raspberry Vinaigrettes and dressings, onions, capers, Parmesan cheese and garbanzo beans), I had to find out the soup of the day and put it out on the salad bar as well, along with the chili and hot foods. There is even a particular way to dress the hot foods. The lids have a folded linen in them and spread in the shape of a fan. You have to place the tongs and spoon on a plate while the soup and chili has ladles in them with a lid.
All the while keeping up with the "cooking Jone's" you have to maintain a cleaned area environment. I would clean up my area while trying to figure out what goes where, who does what and where can I grab me something to eat because by this time, I'm famished. They have what's called an "employee meal" and you have but a few minutes to gulf it down then back to work you go. They don't work you like a slave, it's just that busy in the kitchen and especially on this day.
Once 2:30 pm hits, the salad bar has to be changed over. All of the combined salads have to be taken off the bar and the evening items such as: artichoke hearts, banana peppers, fruit and sometimes any other item of your choosing has to replace them. The hot items of the day has to be taken back to the kitchen too. For the night salad bar, one soup stays out.
One thing, I'm learning is that no one gets out of there at the time they are scheduled to leave. I don't think I've left on time yet lol.
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