POV: Head Chef at a Top London Restaurant

I've already got a fish AJ. Don't worry, ignore me. They're getting a bit big. Okay, service. One. Rib. Have you got a hashish coming? Can you buy three clams? Venison rib burger, 45. After 42.29, we're going to go 207.44. We're waiting on pork. The pork's just resting slightly. Two pork. Fire me a beef rib. Great. Let's do 207.203. Then we do 44.25 together. Sorry, that was no rush on the cabbage. Three burgers. Three minutes. The only thing, the only thing we need to watch out for is potentially them getting dry. If they do ---- loads and then it's in there and they leave them in the oven too long, they can go. I think they'll be really good once we get them. With the burgers, can we keep the bacon on the top so it gets, it gets more of a grilling? You know what I mean? And then it stops the cheese melting too quick as well. Because it sometimes can be a bit like boiled, you know what I mean? Service, 27. Two fries, one greens, one booboo, yeah? Is that looking a bit... Do you have cabs out? I mean, we can work around it. Can you go and have a look for me in the bar if they've got any cream, double cream? It should do, just bring the whole thing. Come again? Hold the shatters. You can order some oysters. Cancel the, holding the beef on 207, yeah? like three little pluches rather than like trying to drape every strand. Yeah. Do you know what I mean? So it's like mackerel on and like bash, bash, bash rather than like... When you do this, right, make, make like three little piles, right? Three small piles. So it's like a little pile, right? And then you just put it on as a pile. Otherwise, it ends up looking really messy, right? Wait... Yes, sir. It just needs to look nice. At the start, just need to make it look nice, and then we're going to refine it every day, right? David, as long as it looks nice, i think um i get one fries, one booboo extra, two burger, one greens, 42. so two pork, one rib burger, one halibut next, yeah? uh finally one cabbage and then you got a fish and a greens there, two, zero, three, three crab ready okay five, table six, AJ after these two and what, another one where did you find me yesterday? yeah just get rid of it, give you a fresh one yeah AJ, remember what i said about this collar, huh? remember what i said about this getting this scraggy again? you need to lay it out as well, right? keep it all nice and compact, otherwise it just goes cold put one boulanger, 44 um service one pork 44 right table six next, AJ AJ table six next followed by 207 wow find me a mussels after 207 you got 46 46, 204 Ava 12 46, 12, 204 have you done one yesterday? fish sauce please Tom, fish sauce do you want me to finish that black and red? what's that, say hello? hello service please finally another mussels for me bro