Every restaurant has its busy season, its slow season and its average season - but Saturday night is always busy. And when Saturday comes your station's go to be ready, your heads got to be ready and every thing's got to be just right because the show is on! Join passionate Chef Michael Smith as he goes through the ropes on a typical Saturday at his fine-dining restaurant. With a student from the local chef's school on hand to help, this is a great look at the realities of good cheffing, including buying produce, preparation, team work, organisation, communication, presentation, service and making Saturday night very special.