I am quickly learning the ropes of the omelette station. When I first started, I could not do an egg over easy without breaking the yolk, now I can have three double pans going at once, with customers watching, flipping them and not breaking or burning any of them. It is a pretty good feeling.
I make perfect omelettes now. Lay in the ingredients the customer picks out, sauté them up, laddle in the egg, swirl it around so that maximum surface is used, use a spatula to push the cooked egg down to make a bit of an edge, let it set for a moment or two, and flip it. The flip gets a lovely "oooh" from most guests, then I put on their cheese of choice, and fold it onto their plate.
