What high pressure, stressful situations have you been working in the kitchen in? How did you handle this?

"In my previous position we would have half priced oysters every Thursday. This promotion created a lot of business but it was very high pressure to get the oysters out on time without neglecting the rest of the room and orders. At first we did have plates sent back quite frequently. The chef was pretty upset about it. I handled it by asking where I could step in to help with quality control. It all worked out well in the end."