I was hired by a Restaurant in Garland to be a personal Chef on Tuesday nights. Before I will come into a restaurant and put my reputation on the line, I have to come eat there first. When I sat down the service sucked and the food was not fresh to me at all. When I came in the next day to sit down and talk to the owner I found out that they used all frozen vegetables for the entrée's, The soup was Progresso out of a can, The house wine was out of a box. I guess that explained why only 3 tables were in that night. So the owner agreed to the changes that saw needed to be changed and the way that we need to promote the restaurant to get people back in the door. It has been 3 weeks since I have made the changes and started promoting. This last Tuesday night we went from 3 tables to a packed house and 2 Newspapers came in to run an article on my Tuesday nights that I run my special 4 star meals at 2 star prices. Not only my night has grown but the numbers have been increasing throughout the week. So that is my kitchen nightmare of the month.