Any recipes are appreciated but what I really want is any industry secrets you might have. Ingredients or shortcuts that might be of interest to the general public PS Discarded corporate memos are cool too.

The "Around the World Steak"
So you've got a table of twenty-four (wasn't it a twenty-five?) The food is up, your last plate waiting to be served and the lovely server looks at you, looks at the service counter, looks at her map, and looks at you.
"Is this everything?" she say's, not convinced.
"What? Yeah."
"What about that steak? The Well Done One?!" she looks at the map again.
A quick glance at the chit and you see it theyre, nestled between a goat's cheese salad and a grilled tuna quesadilla.
So whaddaya do?
"Almost done. It'll be ready by the time you run that." You say, pointing at the two pasta's on the counter. Then you take the steak (the thinnest one you got) and slap her on the grill, pushing with your spatula to get the necessary grill marks, ten seconds-quarter turn-ten seconds-flip-ten seconds-quarter turn and press.
Hard.
Really fucking hard.
So hard.
I mean hard.
Next you toss'er in the frier for as long as it takes our lovely server to come back and say, "Sorry, almost there," as you throw it in the microwave for a kitchen minute, plate it and never think twice- they'll love it!
-btw a kitchen minute is as long as your willing to deal with the idle chatter between yourself and the lovely server (usually about her minor league hockey player boyfriend), while you wait for something to be done.
Phil.D