Dinning Plan

A double batch of Kona bread is made everyday with 180 sliders. The dessert pars are kept at 100. (creme brulee, kiluheahas, cream pies, cheesecake, apple stack). Kona does 600+ covers nightly.

Some nights we run out of creme brulee. We would make more except there are only 100 molds... and more break everyday. More are supposed to be on order but god only knows when they will actually come in.

The whole kitchen is working at 100%. Burning the candle and both ends... and more cliche sayings to say its hard work.

The dessert bar  is so busy two people are scheduled nightly.
 I'm used to working alone out in the bar, so its like flexing new muscles working with someone else. We split the dessert bar right down the middle. One person gets the ice cream, cream pies and fondue. The other person gets apple stack, brulee, and kiluheahas. There is a lot over lap though.

There is only one person on the AM shift. They struggle to get everything done. Most days someone from the back will come up front to the dessert bar to help out. It is insane how much work needs to be done, and how few people there are to do the job. Ive been working over time everyday.