Finally caught a 4am kitchen shift that almost went perfect, then the ice machine died

Last Tuesday I showed up at 3:55am for prep and everything clicked. My knife was sharp, the walk-in was stocked right, I got through 30 cases of chicken in 90 minutes flat. Then at 6:45am the ice machine started screaming and we had to grab bags from the gas station next door, 12 of them at $3 each. That killed my whole flow, plus two servers quit mid-service over a tip dispute that wasn't even mine to handle. The restaurant still made $9,400 by lunch, but my section was a disaster area and I never caught up on prep. Has anyone else had a shift where the small stuff ruins a perfect start, or is it just my luck?

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