so that whole other thread is about chef retiring and the boohooing woe is me the sky is falling, philadelphia fine dining is dead, negative everything, and it seems like more than one person worked for chef at some point. so why not share stories about chef and why you're a better cook because of it. so it's a saturday night and i'm in the shit, i know this going in, i'm literally running everywhere in the kitchen, i'm finally working a station all my own, trying to do my best, trying to prove myself, no more prep i'm on pantry, on my own on a busy saturday night! i have an insane amount of work to get done, but i'm on top of it, cause i couldnt't sleep cause i was nervous and anxious and thinking of all the shit i had to do, planning every move. so then it's getting close to service and i'm there i see the light at the end of the tunnel, i'm ready a double shot of espresso and the orders start coming in, ok let's go, let's kick some ass, first order osetra caviar, an add on that costs more than a 5 course dinner, ok time to make the blini, the batter which i saved from last night cause everyone swore up down that i could keep, and i was so in the shit and everyone told me it would work, so i had to believe them, guess what it doesn't work, it's not setting, and orders are coming in, greens, greeens, greens, and guess what else i have on my station oysters, and there is plenty of orders for them coming in. so i eventually get the blini to work with chef coming over and flipping out we put in more flour, but kind of toast it in the salamander, needless to say i'm not starting off well. so i play catch up bang out a few orders see the oysters on the ticket are a different name and i'm like what the hell is this, aperently all the oysters i have ready to go are not what's on the nights menu and i had spent my entire previous evening cleaning oysters that were destined for brunch. meanwhile tickets keep coming in 4 and 6 tops pretty much first 2 courses all pantry i'm shitting my pants at this point, when the old man comes over to bail me out, i have like 6 orders of oysters up, so i need 3 dozen cleaned, and opened like now, or in like 2 minutes most, i'm so nervous with chef there i'm shaking and trying to open the oysters as fast as i can, without horriblly maming myself, and he tells me to stop and take care of everything but the oysters, and he yells at a few of the foodrunners get this plate and that, and i' suddenly like that not in the shit, but i'll never forget the sound click, click, click of chef opening oysters, i was like what the hell is that, and it's the old man flawlessly popping the oysters open, click, click, click.