So today was my first official day as KM at the diner. It was OK.. painful this morning as we had nothing prepped and one of the prep guys called in so I ended up in the basement prepping while the guys took care of the line .... no big deal as I need to know how to do upstairs and down anyways.. breakfast was a clusterf*** as we ran out of homefries and we were chopping wedges in the meantime as we needed breakfast potatoes.... ack!! Seems that that was normal for a Tuesday but it was not fun so that is going to change somehow. We had a new guy start today and I think he will work out well... has lots of experience and from what I saw he knows how to work a line so I left him and the other guy for dinner service and I knew they would be OK. It was also a rainy Tuesday and well no one was out on the street as the weather was crap. I did my first order from the purveyor with the help of the owner. I did the list myself and I asked him to go through it with me and he showed me some ways he uses to estimate what we will use. He likes to keep the order to $1500 or less but he knows that if I have to order in seafood it will be upwards of $2000 and he is fine with that. Killer Seafood Soup sells like hotcakes and he has it priced well enough to cover the cost of the seafood... It will be a few weeks but I will learn what we use and I can adjust what I order to reflect the sales. I did that at Cora's so it is nothing new to me. I went through our pars for produce and we didn't need anything but six bunches of green onions, a bag of carrots and a head of celery so I let him know and he said he'd get it at No Frills as for that little it is cheaper for us to get it ourselves. I have lots to learn and he is good at sharing his standards with me and I am learning that was was OK at Cora's to sell is not OK at the diner and I am fine with that. It is his place, and is reputation on the line so I need to make sure that things are to his standard when they go out.