“Let’s see how it goes.”
She hands me the order sheet for the day. We have ten sandwich trays to finish before eleven for catered lunches and thirty veggie, fruit, cheese and roll trays for the afternoon. Plus our usual two hundred sandwiches for the coffee shops. Summer is a busy time at Fresh Us because a lot of our clients have employee parties. We go through millions of carrot sticks.
Normally I make the sandwiches and arrange the trays and Riley does the shrink-wrapping, labelling and inventory sheets. He has very neat handwriting. It’s one of his strengths. At my station, there are lots of little tubs with ingredients and that’s another of Riley’s jobs – taking them to Chef to get filled up again when they’re empty. On the wall next to my chair, I’ve got a list of everything we mak
