160 chicken roulades for a catering order in 1 hour- what is the biggest pile of shit you have had dumped on you without notice?

When I got into work today to run my Dinner shift ( I am head chef) the owner tells me he needs x number of roulades. It was 3:30, the catering director ( a chef) had been there all day and I had NO FUCKING notice. I spent all my prep time dealing with that (90 % of the time was tying the damn things, I had to use 6 oz breasts, trimming, pounding and splitting them as I went- so each roulade was actually 3 oz, it was like trying to stuff a mother fucking chicken finger or rolling fucking sushi without a bamboo mat) I got to start on dinner prep at 4:45. I spent all night cooking completely from SCRATCH and still got my dishes done in under 8 fucking minutes-- but still..... I WAS NOT HAPPY. Let's hear your tales of woe.