My 419 Nightmare

23. Hello, My Love

The Gala Dinner will start in 30 minutes. The whole crew of THoU plus the extra temporary helper are buzzing their ass around the kitchen, making sure everything's perfect.

"Start frying the appetizer now. We need to serve it hot from the wok."

"Yes, chef."

"The tofu skin is tearing in this one. Do we have extra servings? Change it."

"Yes, chef."

"Where's the chicken for Gai Tai Krai? Take it out and grilled it now."

"Yes, chef."

"Add more seasoning for the panang curry. It's a bit bland."

"Yes, chef."

Chef Kittinan can be seen walking around different stations, checking the progress and barking orders. However, he somehow refuses to get near one particular station.

"Boss, do you want check the seafood dishes here?"

"No need, Mew. I trust you. I'll get going to my station first."

Chef Kittinan proceed to his station, vegetables. He's checking the progress of his assistant and taking over the making of their famous mango sauce for Mango Tofu.

"Five more minutes' guys. Servers, at your places."

Ninety servings of appetizers are being plated and readied on a long metal table, serves as the passing counter, from the kitchen to the server. Forty-five servers, young man and woman, looking neat and professional in their white shirt and black vest, with tail coat jacket, are lining up, taking a plate on each hand.

Now, this is where it gets tricky. Each server will be responsible for two people and they will have to remember who have ordered what. This will be their first time doing something like this as most of the time the server only need to serve the food and leave.

But Jean, the owner for the server services that THoU have hired are open to challenges. After days of discussing and brain storming with her staff, she come out with this idea.

All the server need to do is remember their assigned position and they will get the list of menus that the person they're serving have ordered. A bit tricky as they get the list only a few days before the dinner, but still manageable.

As time goes by, the Gala Dinner is going well. After the appetizers was served, the main dishes were put on 18 trolleys, all numbered from table 1 to 9, two trolleys for each table, each with 24 plates of various dishes, except for trolleys for table 9, they carry 30 plates of dishes.

The main star of the night, Tom Yum Goong are served in a large bowl, enough for everyone on the table. Bountiful amount of freshwater prawns can be seen in each bowl that are being carried out the kitchen by the servers, all with steams flared in the air.

"Clear up your stations and the buffet team can go back first. Sent all the equipment that won't be used to the restaurant. Dessert team, let's start."

Taking out the soaked water chestnuts from the fridge, Chef Kittinan start to coat it with tapioca flour. Mick, his assistant has already started to prepare the coconut milk that comes with it. Mew and Marx are preparing for Mango Sticky Rice. They have already rinse the rice, and leave it soak for a few minutes before steam it.

After preparing the water chestnuts, Chef Kittinan let his assistant boil it and he starts to make the sweet sauce for the sticky rice. Everything was ready after twenty minutes.