While I'm on the topic of Restaurant Week, we began service an hour earlier so I was plating, running, cooking and sweating for five hours of service rather than four. The longer day (with no overtime allowed) made for a week of Hell
I've never been so tired. It was as difficult as work and school and volunteer work combined.
I felt as though my back bone was a downward-pointed sword, trying to obey gravity. My legs ached, even with support socks, and my sholders trembled from reaching for order tickets at the back of my plating area (even though I have really long arms, it's a heavy duty reach).