Although it was a slow day for the restaurant, the kitchen staff kept grandson Nathaniel busy on his first day of work. I was surprised at the things he did, because I assumed they would have him washing dishes. He helped peel potatoes, made croutons, chopped a crate of tomatoes, and made two batches of meatloaf using ten pounds of meat each time. There had been comments that the meatloaf was too moist and fell apart, so the chef changed the recipe slightly and varied the cooking times. I’m glad we had a hearty lunch, since Nate was on his feet, working without a break, for six and a half hours.