Weekend at the Country Club

The weekend has come. Functions are minimal, unusual, since most celebrations are held during these days.
Our Production chef has come down with the flu, and our garde manger chef had an attack of asthma. Stock clerk did the opening for the garde manger station. lovely. But short staffing has been always a problem.
Sometimes I wonder how a 50 kilo sack of rice is consumed every day to feed 150 employees. If you calculate, an average person consumes the equivalent of 120g of raw rice grain. that means 18-20 kilos should only be consumed each day. it's a mystery to me how the rice just disappears. A requisition for 3 sacks of rice has been made. denied of course. what are they going to do with the rice?
The gas stove for the cafeteria production sprung a leak, creating a wall of fire about 3 feet high. After shutting off the system, we found one of the copper links has broken loose. good thing it didn't explode this morning.
After several deliveries, our regular supplier finally delivered great tuna loin. pinkish red, vibrant color, just the right size and shape. Our japanese chef was ecstatic.
Hot and humid nowadays. And even with the help of air curtains, flies still seem to find their way to our preparation tables. You gotta love the tropics.