Tonight I ran out of dough. I went through roughly 40 dough balls. A couple of them I burned—my fault (though, in my defense, the thermostat was adjusted to bring the oven temp up to 700-ish, so the timing for cooking the pizzas changed). I'm happy people are ordering the pies though. And they seem to still enjoy them.
Yesterday, Aaron, the head chef, gave us a run-down of how he'd like the kitchen cleaned. He said it should take us 45 minutes. Tonight it took us about 2 hours, and we seemed to be working at a faster pace (thanks to that old stand-by of better communication and teamwork). While he gave us pointers on more efficient ways to accomplish tasks—cleaning from the top down and finishing up one task for the entire kitchen before starting the next one—he also added more steps to the process. And in the end, the thing that seems to suck up the most time is dishwashing. So no matter how quickly we kill the work stations and floors, there's gonna be some back-up when it comes to pots and pans.
We had a new pizza on the menu tonight: leek cream sauce, asparagus, shaved lemon and fennel, topped with basil. Other pizzas were the same as last week with a couple minor adjustments. I'll pretty much eat anything with the basil-cream sauce.