Started smoking at 10am.
Not a lot happend... some spray and turning.
Around 5pm I had to cook the shells, and the sauce, pull the beef, stuff the shells, sprinkle the cheese and grill.
Stuffing took forever.
Also made a large fresh salad to go with the very heavy dish.
Finished and sat to eat at 7pm.
So it was a work day. But worth it.
In a restaurant some of the ingredients are prepared beforehand and by different people. it is a challenge to do all these tasks by yourself.