Tonight was amazing. We started off with 25 reservations plus a few private parties on the books (an amazing number for ultra fine dining). With anticipation, we all prepped our stations, all thinking to ourselves, "we're getting creamed!", but all along knowing that you ARE as good as your prep. The orders came and sure enough, it seemed like every one of the 25 dining room patrons all came in at once at the same exact time, ordering at the same exact moment. I (in pastry) and the garde manger cook always have this silent deal of helping each other during the rush. It was great. Salads...soups...amuse bouche, and oh, a tasting menu for a big table!!! It felt great getting my hands on some savory components once again. Searing ahi to a nice rare, cracking a lobster tail and pulling out succulent meat, combining components to make a good salad, all great things. Then dessert. Everyone seemed to want one tonight! Sorbets, chocolate silks, and lots and lots of apple crisps, our best seller. It could have been a distaster but it was smooth sailing. A good night!