Baker City hosted the state 1A basketball tournaments the first weekend of March, thus creating pandemonium at Paizano’s.
The tournament began on Thursday, so Wednesday night was a tad busier than usual.
Thursday was hectic.
Friday. Friday? I believe I’ve blocked it out. It was the busiest night on record until……
I can’t explain it if you don’t work here. I challenged our crew to do an even better job than the night before (no mistakes) and if our sales were more than the night before that I’d add $50 to their pooled tips.
They walked with record hourly tips that night. Awesome.
This past Friday and Saturday we signed on for another catering gig. Two days, four meals. We were challenged to make dishes that aren’t on our regular menu, and I was stressed on creating great food in mass quantities. There were also quite a few people in the group with special dietary needs (vegetarian, lactose-intolerant, gluten-free), so figuring out how to change a recipe to create individual meals was a bit overwhelming.
Yet, everything turned out perfectly. The food was outstanding, and we received tons of compliments. If you know me and my style of cooking at all, you’ll understand that I made WAY too much food and so everyone will be eating good stuff compliments of Paizano’s for the next few days. I sent most of our crew home with boxes of bananas, yogurt, breakfast casseroles, apples, soup, etc. The soup was magnificent. I made Minestrone from scratch, and do believe I’ll have a bowl for breakfast today.
My to-do list is a mile long, so I’d best get to it.