We often describe restaurant service in terms of a live performance, setting the stage for our guests and leaving personal matters at the door when it's time for "curtains up". The success of each night requires the harmonization of hundreds of individuals—from farmers and fishermen to delivery drivers, porters and dishwashers, cooks, servers, server assistants, bartenders, hosts, managers, and of course, our beloved diners—often choreographed down to the second. Regardless of how many covers we do in a given night, each guest's experience is singular in importance: it's our one shot to show you that dining here was worth the wait, worth every penny, worth coming back—and telling all your friends and family they should, too. It's a tireless, and too-often thankless job to be a 'restaurant worker,' regularly amounting to sleepless nights over broken freezers and missed deliveries, skyrocketing butter prices, and spending hours taste testing every single berry at the market to make sure the one that hits your plate is as unforgettably sweet as humanly possible. Teamwork, creativity, and unrelenting passion are requisites for the job, and our Executive Pastry Chef, Caroline Schiff, embodies all these traits and much, much more. Thank you @bonappetitmag for choosing to spend a day in the life with our unforgettably sweet Caroline, showcasing all of the beautiful, hard work that she and her team of pastry magicians manage day after day to make every guest’s meal at Gage & Tollner extraordinarily memorable and delicious. Check out Caroline's episode of "On The Line" now out on YouTube—link in bio and stories!