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That was stressful as HELL. It always has been though for me , my sister in law and boss. With the three of us having anxiety, it became harder at times to get things done for it as well. It was just chaos ensued for sure. 225-250 people and doing prep over the span of three days as well. Its just been a lot. I'm just happy the event is over with and I won't have to deal with it again until next year...

Where do I even start....The past two weeks have been a living hell honestly. Its been event after event the past two weeks and its been insane. At least 3 events in two weeks, but these events? anywhere from 100-300 people and probably even more. Its been crazy working from at least 40hrs to 50+ hours a week the past two weeks. Knocking on wood, we had so far our last event this past Tuesday. We had a guest chef come in and cook several different dishes. This is what we had for Tuesday for lunch:


GUEST CHEF!!!
• BRAISED GOCHUJANG
TOFU
• CHICKEN AND BOK
CHOY GOCHUJANG
STIR-FRY
• SESAME SPINACH
• CORN CHEESE BAKED
KOREAN
• KIMCHI FRIED RICE
• KOREAN CHICKEN
WINGS
• BBQ JALAPENO
CHEDDAR BURGER
• CRINKLE CUT
SIRRACHA FRIES


When I say it was A LOT OF PREP, it was a LOT. We actually ran out of a lot of the things on the hot line. The Sesame Spinach and Kimichi fried rice was a definite hit with the kids along with the burgers and wings. It was a good experience, but even I really wouldn't want to deal with the insanity. We did 102 people that day. 80 in the first hour and they just kept coming.

The other two events weren't bad, but it still was busy as hell no matter how we looked at it. We served at least 100 people with one and the other, I don't remember...the last one we have is closer to the end of the month and we're going to be serving anywhere from 400-500 people that night.....ugh