tissier. p?tissier does just desserts, bakers do bread. it's all broken down into sections so that each order and each item is cooked at different sections. trying to fit all the different things i need to do in one day in the time period i have to do it. do you have to sort of be the traffic cop in there? you are. you're right in the center. being in the center is called the "expediter." this is the fry station and the sandwich station. sandwich station? we make sandwiches, we make hamburgers, fry french fries. we have a flattop for different sandwiches, and also cook our burgers on it. we use the oven to do prep, cooking sauces. we do have a microwave. we don't do a lot in there, but we do heat a lot of things up, because lunch goes by very fast -- an hour and a half, and you could do 200 people. wow. how many people do you do a day? it's called covers, and that means how many people you serve and how many items actually go out of the kitchen. lunch, we do about 200. dinner, we can do anywhere between 200 and 300. what do you like most a