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First, edit all punches from the previous day. Wait until the system refreshes and you see your edits in the report.

Open the file for the current period. When Excel asks if you want to enable macros, say yes. Run four reports, print them out if it is easier.

The information is keyed into the INPUT tab of the spreadsheet. Revenue first, then enter total starters and desserts by adding those is every category (i.e. starters in starters and in specials.)

Next is total promo and employee discount. Finally, the food invoices which are listed by vendor alphabetically.  Switch to the output tab. Click on the appropriate week number at the top left, and the data will be displayed. Save the file for the next business day.

Carefully measure and prepare all ingredients. Combine chicken stock and Parmesan rind, and bring to a boil. Reduce to a simmer and cook for one hour. Add remaining ingredients, return to a boil, reduce to a simmer, and cook for one more hour. Strain.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Cut strips from the head of the salmon filet as shown. Coat liberally in salt and pepper mix. Allow to sit in the walk-in for fifteen minutes to cure. Rinse all salt and pepper from the fish, then blot dry with  paper towels. Wrap in plastic wrap until needed. Store refrigerated.

Spread each slice of bread with whipped butter, and place butter side down on the griddle. Place the corned beef portion on the griddle, and heat lightly. Do not brown.

Transfer the warm meat to the top of one slice of bread, then remove the other slice and spread with the sauce. Place the pickles over the meat, and the top over both. Allow to heat completely through, then remove from the griddle and cut in half diagonally.

Transfer to the basket and serve with the chosen side.