On Saturday I worked in the evening shift. We had a group of 60 people. So we prepared a lot of starters: tuna tartar, anchovies, salmon,a few types of salads. And for the main course we've made roasted fish with mashed potatoes and eggplant puree.
For the dessert - ice cream with grape syrop.
We cooked and served dishes,and after lunch finished,we tidied everything up.
