The click of an amazing service.
Running with the herd is pretty much what it feels like on a busy Saturday night. The key is space, everyone need their space, section, customers and time. The dance of a busy restaurant is a very fine art and in order to be at your best you must respect the job you do. Focus and planning is what it’s all about. Times are the dictator and knowing what your kitchen and restaurant can handle so as not to mess the whole thing up is key. 8pm Saturday night and you fill the beast after already clearing a full first sitting is a bad move. The kitchen build, like it’s a practice run in the first sitting, the head chef voicing with accuracy as the team dance to their own rythem so as everything my come to the same end, service.
That’s us, the team out front that pound it out but on a sweet night it’s very hard to explain and I can only ever say how it feels for me. It feels like a bright white ball of light is in the center of my chest. An energy flows through the body and self awareness goes through the roof because being in control is your job at this point, that sounds very serious I know but you will pay hard earned cash to experience.
Giving is another key I believe one must be, to give the people time, time to arrive, be seated, take in their surroundings if indeed this is their first time. Chilled water is such a gimme these days but in order to provide there is a cost, bread and dips. Giving is also knowing and building a trust between you and your people. We give our story as to wear our hearts on our sleeves because we believe in the ethos, we respect our planet and we respect our guests.
Now it’s the staff’s turn, firstly there is the start of the shift and let’s just say like a super football club a player can get injured, a sniffley noes and it off home to bed with some Lemsip and hopefully a cuddle. While this causes a ripple effect through a small team like the vibrations of a wave that started 3 hours ago and service hasn’t started yet, We are full. On a sweet night when you sit down at the end of that night, you know you did good you feel better then a lotto winner. Every guest shows on time and every guess leaves blown away because the service was great is an emotional feeling you can’t compare. Sales is a feeling of giving in a different way and generally something that is a service but waiting is a skill given in order to please your need. Sometimes the chef and I at different times stand to listen with closed eyes as we hear the people busy enjoying their time. Cutlery dancing and wine glasses singing, the dance of a service is gold.
I couldn’t tell you how many times I’ve stood in our restaurant and welled up with tears of joy on a night where everything went our way. The team I have support our cause, they see the head chef and the struggle he breaths, with a kitchen no bigger then a standard sitting room but still he makes it work. Regulated the gills, he makes it work. An admirable man and we fight for that cause. We change our wines as to deliver the perfect glass to each individual but keep them on their toes by introducing them to more so the mind can travel. “Oh hello sir, good to see you. Yes, I believe the merlot isn’t it? I see you’ve ordered the steak, try this taster of Malbec too and see how the flavour works with the steak”. “You know, I have an amazing Australian Chardonnay that will go with that, would you like to taste?” Is an art, a dance, a rythem of it own and the pleasure one can feel like there is no other. Feed is a need, dining out is a pleasure. The beauty of what we do has a soul of its own created by all who are involved.