On the cusp

After class, shot over to the restaurant for the first and only real day of prep before opening. Most of the day was spent trying to get organized, figuring out how things will be made, where they should go, discovering what equipment we need -- and what we really need NOW -- while L dealt with the circus of salesmen, purveyors, and friends...just when I needed his attention the most. There was a front-of-house staff meeting, at which I spoke. By the end of the night, only 1 specialty pizza and a few toppings will be available tomorrow, thanks to thoughtful menu design (pat myself on the back here.)

Don't know how it's going to be tomorrow, but I hope it's not too much of a sh@tshow! It's a soft opening, so hopefully no one will judge us too harshly if things don't go totally smooth.

BREAKFAST: 7:30am, swig of apple cider

AM SNACK: 10:15am, apple fritter, .5 bowl, hunger 4/5

LUNCH: 3pm, quarter of a turkey sandwich, half a soup, cream soda, 1 bowl, hunger 4/5

PM TASTING: 4-9pm, bits of cheeses, vegetable, a meatball, .5 bowl, hunger 4/5

DINNER: 10pm, 2 slices Sicilian, 1 beer, 1.25 bowl, hunger 4/5

EVENING WATERING: 11:30, quart