At ND the Salad station also (wo)mans the Pastry station on Sundays and Mondays. That's TWO stations to prep and work for service (plus the evil raw bar). A lot of work, but also a chance to play with sweets, which is rare for a hot kitchen chef.
The real pastry chefs create the dessert menu and produce the items, so at service it's more an assembly of pre-made items in a pre-designated plating arrangement. There are usually about 10 dessert items that change seasonally. These are the ones I remember...
Coconut Jasmine Bomb
Japanese Beer Ice Cream Parfait
Fuji Apple Harumaki
Kabocha Mascarpone Torta
Chocolate, PB & Banana
Mochi Ice Cream
Fresh Fruit Plate
Ice Cream and Sorbet
The one skill I'm grateful to have learned in Pastry is writing in chocolate. It took me a few weeks to get the hang of it, but later I actually enjoyed it. It forced me to slow down and make a focused effort to artistically move melted chocolate across a cold plate. And you gotta love those tiny conets.
Standard chocolate greetings: Happy Birthday, Happy Anniversary, Bon Voyage, and in one instance...