One good employee does not a bun shack make.

I mean, it definitely helps to once again have someone you can go, "I'll be back in an hour. Call me if you are on fire," to, and waltz out the door secure in the knowledge that a capable, intelligent individual is going to do a good job in your absence as you tend to the actual business of running a business[*]. In fact, it is a lot like a drug, and I am currently doing huge rails of "I'll be back in an hour" at every available opportunity. Can't get enough.
But, like most addicts, I need more. I want ONE WHOLE DAY where I am not at work while it is open. Something I have not had since ... 2019? 2020 maybe?

Wow. I think it was actually still the ass end of 2019. So three years ago. It has been three years since I had enough capable employees simultaneously to leave the fucking restaurant unattended for a full day without closing it. It is realisations like this that make it incredibly difficult to get out of bed in the morning, let alone go to work, let alone maintain a distressingly perfect physique carefully concealed beneath soft, expensive fabrics, let alone a rich, fulfilling intellectual life full of semi-forgotten literature, let alone the consistent production of promotional materials made from repurposed mid-century advertising, let alone a masterful capacity for keeping far too many houseplants (and one fat lizard) alive, and still make time for HBO's House of the Dragon every week, chronicling the slow decay of Viserys' body and his daughter's entire life.

But hey, that's the job, you know?

Someone has to do it.







* Every time you see me making buns, or assembling a huge and ridiculously well-priced Korean Taco Bowl, there is a figurative mountain of admin and supply runs, phone calls and banking, vendor relations and site maintenance that I am ignoring because I am understaffed. I am never supposed to be chopping spring onions. That is how newbies are supposed to improve their knife skills.