The hardest part of my day isn’t breakfast, it’s 2:30 when the rush dies and I’m staring at the odds and ends we didn’t sell: half a pan of roasted carrots, two chicken thighs, a scoop of rice. My old pattern was to graze standing up while I broke down the line, then wonder why dinner felt optional.
Now I try to make one small plate, sit for ten minutes, and put the rest away before I start cleaning. It works maybe four shifts out of five.
The fifth shift, I’m tired and the spoon does the thinking. I’m not looking for perfection, just a tiebreaker.
For those of you around food all day: do you build the plate first, or wait until the kitchen is closed and see what actual hunger says?