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CentralMA

CentralMA

Many years ago I worked functions at a country club style facility. Spent a lot of time grinding out weddings, sometimes 4 or 5 a weekend. Think of a place like a puppy mill, but for weddings.

I tended bar, could make enough $$$ Friday - Sunday to be able to do most anything I wanted to during the week.Had a new house, a young one at home, worked out pretty well.

The lull at the bar came when people were being called to their seats for dinner service. For me that was time to restock beer, ice, etc. Catch up on drink garnishes, empty liquors.

The kitchen took the quick way out on plating prime rib dinners. Out came the behemoth slicer, ribs loaded on one by one, blade adjustment made, let the slicing begin.

I'd get there just before it started, and would place bread in the catch tray of the slicer. As they sliced they'd catch it by hand, so only drippings and meat remnants would get collected by the bread.

Beer cooler was just past the slicing station. I'd swing by, grab the bread collecting all the goodness, add more bread to the tray, back to the bar. After 3 or 4 trips I was well fed.

Good times.

CentralMA

CentralMA

many years ago I worked functions at a country club style facility. Spent a lot of time grinding out weddings, sometimes 4 or 5 a weekend. Think of a place like a puppy mill, but for weddings.

I tended bar, could make enough $$$ Friday - Sunday to be able to do most anything I wanted to during the week.Had a new house, a young one at home, worked out pretty well.

The lull at the bar came when people were being called to their seats for dinner service. For me that was time to restock beer, ice, etc. Catch up on drink garnishes, empty liquors.

The kitchen took the quick way out on plating prime rib dinners. Out came the behemoth slicer, ribs loaded on one by one, blade adjustment made, let the slicing begin.

I'd get there just before it started, and would place bread in the catch tray of the slicer. As they sliced they'd catch it by hand, so only drippings and meat remnants would get collected by the bread.

Beer cooler was just past the slicing station. I'd swing by, grab the bread collecting all the goodness, add more bread to the tray, back to the bar. After 3 or 4 trips I was well fed.

Good times.

CentralMA

CentralMA

many years ago I worked functions at a country club style facility. Spent a lot of time grinding out weddings, sometimes 4 or 5 a weekend. Think of a place like a puppy mill, but for weddings.

I tended bar, could make enough $$$ Friday - Sunday to be able to do most anything I wanted to during the week.Had a new house, a young one at home, worked out pretty well.

The lull at the bar came when people were bing called to their seats for dinner service. For me that was time to restock beer, ice, etc. Catch up on drink garnishes, empty liquors.

The kitchen took the quick way out on plating prime rib dinners. Out came the behemoth slicer, ribs loaded on one by one, blade adjustment made, let the slicing begin.

I'd get there just before it started, and would place bread in the catch tray of the slicer. As they sliced they'd catch it by hand, so only drippings and meat remnants would get collected by the bread.

Beer cooler was just past the slicing station. I'd swing by, grab the bread collecting all the goodness, add more bread to the tray, back to the bar. After 3 or 4 trips I was well fed.

Good times.

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