>> My name is Elise Pet, and I am an executive chef at Belfre Kitchen in Delafield.
You pretty much are everything.
So whether it be writing a schedule, whether it be writing or ordering.
If there's a problem with a machine.
I've had my wrenches underneath there, underneath the dish pit trying to figure
out where the leak is coming from.
Meetings with purveyors, talking to farmers, and then dinner service at expo.
So I'm on the expo line, calling tickets,
reading tickets, selling them, finishing plating.
If I have to jump in and do prep during the day, I do that too.
Doing dishes.
I do dishes all the time as well.
So, you're kind of all over the restaurant all of the time.
The ticket comes back, I read it.
Depending upon what is on the ticket, I verbal it to the entire kitchen,
and certain components are done by certain stations.
And then they all respond back to me [inaudible] and they start those components.
And then all of those components come to my window, and I assemble each plate.
And I've got sauté, and I've got flat top and I've got [inaudible] which is all cold salads,
and our flatbreads and things that we do.
And it all comes to my window.
I assemble the ticket, ring my little bell, call for runners,
and then the runners then I sell the ticket.
I work about six days a week.
I have Sundays off because I have two little boys
and sometimes I'll go in for service even then.
Mondays we are closed for both shifts at the restaurant so I go in kind of at leisure just
to get some paperwork done or prep done for Tuesday service throughout the week.
But I usually work from nine in the morning until service is over at night.
So I work anywhere between 90 and 120 hours a week.
It's a long week.
[ Silence ]