The Saturday brunch shift that nearly broke me last weekend

We had 42 covers before 11am, and my new prep guy thought the hollandaise was supposed to be thick like glue, so I had to remake it twice during service... then the expo screen froze and I was calling tickets from memory for 20 minutes. The line cook on eggs forgot to toast the brioche for like 6 orders in a row, and one customer sent back her benedict saying the yolks were 'suspiciously runny'. I got home at 4pm and just stared at the ceiling for an hour without moving. Has anyone else had a service where small stuff stacks up like that, or was it just my cursed Saturday?

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