Cleaning Up

I've had a chance to rotate through all four of the brigade positions that we use in class and I have to say that they each have their pros and cons, and they are all very important to the running of a Classical French Dining Room. I was in the Debarrasseur position again today and I realized that this position really is key to the running of the room. The Debs make everything happen. We clear tables, pour water, tidy up after the chefs, and take care of the little details that make the meal what it is.