On the line

Chef has me working the sautee/grill line (finally) all week. It makes me nervous because managing the creation of multiple dishes at once can get me ruffled. But I want and need to do it; Friday I'll be managing it alone without the hired sous chef. Good times.
Today was slow so there was little pressure. That will change.
Humor of the day: in order to learn how to prepare each dish I was reaching over the counter to grab a take out menu. It took longer than expected - far reach. Then I felt a spill on my leg. Turns out I had been leaning against the ice water dispenser. My whole back pocket filled with water: wallet soaked, freezing water running down my leg. It's like a Jerry Lewis routine, but not nearly as hillarious.