Update on my waiting,,,,,,,we're going in for orientation in two weeks, and the restaurant should be opening the first of March. The other night, I woke up drenched in sweat from my 'opening day' nightmare!!! I was in the kitchen, first day, and found that the owners/manager hadn't ordered any of the equipment we needed - not the big items, but smaller stuff, whisks, peelers, etc. In my dream, I was improvising all day - and of course we were slammed! Then, I opened the freezer, and about a ton of loose frozen french fries spilled out all over the place, almost covering my 4 ' 11" self!!! that's when I woke up! Cheeeech! Think I ought to do my own mental rundown of kitchen 'gadgets' before we actually open?