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Die binnekant van Café Fanny's Replacement

Die binnekant van Café Fanny's Replacement


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Na 'n wedloop van 28 jaar, het die legendariese Kaliforniese sjef Alice Waters die afgelope Maart Café Fanny in Berkley gesluit. 'N Paar weke later het Waters en Kermit Lynch (wat steeds die verhuurder van die gebou is) 'n huurkontrak met Suzanne Drexhage gesluit om 'n nuwe onderneming in die ruimte te begin.

Drexhage, wat voorheen by Chez Panisse en Kermit Lynch Wine Merchant gewerk het, beplan om Bartavelle Coffee & Wine Bar amptelik teen Julie te open. Die konsep sal 'n seisoenale spyskaart en deurdagte koffie- en wynaanbiedings insluit, sê Drexhage: 'Ek werk nog aan die besonderhede van die spyskaart-Fanny het 'n buitekombuis wat hulle in staat gestel het om meer aanbiedings te kry as wat moontlik is 'n paar meter voorbereidingsruimte en veel minder verkoeling en berging, om nog maar te praat van 'n regte stoof, 'sê sy. 'Om mee te begin, sal ons soggens 'n paar gebak en roosterbrood eet, asook die ongelooflike heerlike donuts Donut Dolly. Ek werk mee Acme om 'n pizza -bianca te ontwikkel wat ons kan gebruik om heerlike toebroodjies te maak, en ons sal seisoenslaai en verskillende crostini (dink sout kabeljou brandade en fava bone), salumi en kaas en ander klein happies. Die bedoeling is dat die hele spyskaart die hele dag beskikbaar is. "

Baie het bespiegel of Waters op enige manier direk by hierdie nuwe onderneming betrokke is, maar volgens Drexhage is sy meer op 'n geestelike vlak as fisies betrokke: 'Dit is waar dat Alice nie direk by Bartavelle betrokke is nie, alhoewel sy was en bly vir my 'n groot inspirasie, net soos al die wonderlike Chez -kokke wat ek geniet het om mee te werk en saam te werk. koop produkte van plaaslike vakmanne. "

Wat die koffieaanbod betref, het Drexhage by Sightglass, a San Francisco gebaseer braaier wat nog nie voorheen hul produkte in Berkley verkoop het nie. Haar seun, Sam Sobolewski, verlaat sy pos op Joe, die kuns van koffie in New York om die koffieprogram by Bartavelle te bestuur.

Met betrekking tot die wynseleksies, beplan hulle om 'n wisselende spyskaart van ses tot agt wyne op 'n slag te kry, beskikbaar in 'n halfglas, glas of bottel ("geprys om dit moeilik te weerstaan!"). Drexhage sê die keuses sal beslis geïnspireer word deur haar ervaring met Kermit Lynch. 'Kermit se wyne het my smaak begin beïnvloed lank voordat ek by hom kom werk het,' sê sy. "Hy het soveel wonderlike produsente ingevoer uit streke wat onderverteenwoordig was. Die Korsikaanse wyne wat hy die afgelope paar jaar gebring het, is my huidige wynbeheptheid, veral veral die rosés."

Totdat Bartavelle hierdie somer heeltemal oopmaak, het Drexhage Luigi Oldani gehuur om elke oggend van 07:30 tot 15:00 koffie uit sy Cro Café op die patio te verkoop. Hulle hoop om in die nabye toekoms eetbare lekkernye saam met die koffie te bedien.

Volgens Drexhage, "Met 'n bietjie geluk sal Bartavelle iewers in Julie aan die gang wees. Ons kan nie wag nie."


Geen opdae soos 'n gereserveerde partytjie vir agt, die aflewering van die dag of die vervangende skottelgoedwasser kan die vloei van 'n kommersiële kombuis en die uiteinde daarvan versteur nie. Ander aksies-soos klante wat hul alomteenwoordige selfone uittrek om langdurige, luidrugtige en ontwrigtende telefoongesprekke aan te gaan of vir groeps-selfies op te tree-is eenvoudig irriterend. Om die binnekant te kry, het ons saam met 'n tiental bakkers van die staat se bekendste restaurante oor die spesifieke troeteldier -etes geëet. As u, liewe leser, uself herken - hetsy as 'n eetplek, verkoper of werknemer - is dit u geleentheid om in die spieël te kyk en u manier te verander!

Dink u dat u 'n lae-onderhoudskliënt is?

Gaste wat beweer dat hulle coeliakie is en dan hul selfopgelegde "geen gluten" -beperking tydens nagereg ignoreer, is die eienaar/sjef Kevin Gaudreau van KG Kitchen Bar in Providence lastig. 'Ons ontwerp 'n spesiale spyskaart vir 'n klant wat sê dat sy coeliak is, en nadat hy 'n sjokoladekoek vir nagereg bestel het, sê die klant:' Wel. . . Ek kan 'n bietjie meel eet. '

Voedselallergie -vervalsers is volop. Sjef Gina Pezza van Warwick se Vanda Cucina het 'n kliënt onthou wat 'n Wit Rus teruggeslaan het, nadat hy daarop aangedring het dat sy geen suiwel kon eet nie.

'Halfgebakte' klagtes van kliënte wat nie verstaan ​​wat hulle bestel nie, irriteer baie sjefs: die varkbuik is te vet, die salm in die gerookte salmskottel is rou, die gegrilde hoenderbroodjie is warm en die lys gaan voort .

Een klant by die Beehive Café in Bristol wat huiwerig was om die spyskaart te lees, het gevra: 'Kan ek nie net bestel wat ek wil hê nie?' 'N Ander kliënt van 'n byekorf het die spyskaart duidelik geïgnoreer toe hy die eierbroodjie bestel - wat saam met Cheddar, rucola en gesnyde tamatie kom - om te vra vir geen tamatie, geen rucola en geen eier nie. Met ander woorde, die bestelling was vir 'n gewone gegrilde kaasbroodjie, wat volgens die eienaar, Jennifer Cavallaro, veroorsaak het dat die kombuispersoneel ineenstort. Pezza se aanbeveling aan sulke kliënte: 'Soms moet u die sjef en bediener u laat lei om iets te kies waarvan u eintlik hou.'

En Branden Read, mede-eienaar/sjef van Celestial Café in Exeter, onthou 'n kliënt wat gekla het dat hy nie van die koffie hou nie-dieselfde koffie wat hy week na week bestel het-en nie wou nie betaal daarvoor.

Howard Croft, wat die eienaar van Kitchen in Providence is, het sy onderneming aangepas, en sê: "Soms is daar 'n leerproses vir mense wat hierheen kom." As u 'n ander keuse van musiek verkies, vra vir 'n ander voorbereiding van 'n daaglikse spesiale aanbieding, wil u 'n halfdosyn muffins koop of met 'n kredietkaart betaal, Kitchen is nie die plek vir u nie, bevestig Croft, wat dit nie sterk hou as mense sit by tafels wat sy crackerjack -serveerster - wat hy '' 'n juweel in die see '' noem - nog nie skoongemaak het nie. 'Wil u regtig aan tafel sit met iemand anders se oorskiet?'

Gedurende besige nagte in Siena in East Greenwich, gesels kliënte met haar (terwyl sy duidelik oorweldig is) of kliënte wat 30 minute aan tafel sit nadat hulle die frustrerende bediener Jennah Sequeira uitbetaal het.

"Ons troeteldier is wanneer iets nie perfek is nie en ons nie die geleentheid kry om iets daaraan te doen terwyl die kliënt nog in ons restaurant is nie," sê Geremie Callaghan, mede-eienaar van Fluke Newport, wat vir haarself en haar bestuurspan praat . Soos baie sjefs wat ondervra is, insluitend Beau Vestal, sjef/eienaar van New Rivers in Providence, wil Callaghan en haar span gelukkige, tevrede en versadigde kliënte hê.

Groot-partytjies se opdae in die laaste ruk frustreer Vestal en Callaghan. 'Dit is moeilik vir klein restaurante soos ons as dit gebeur. Ons weet dat mense se planne verander, maar probeer ons 'n oproep gee om op hoogte te bly, 'sê Vestal.

WERKNEMERS KAN 'N RESTAURANT MAAK OF BREEK

'My grootste troeteldierpiepie is dat die personeel heen en weer gesels,' sê Richard Allaire, eienaar en sjef van Metacom Kitchen in Warren. Deur te hou by professionaliteit, netheid, bondige kommunikasie en organisasie, kan personeel die chaos in baie kommersiële kombuise beperk.

Ben Lloyd, eienaar/sjef van Salted Slate, en eienaar van Providence Wine Bar, albei in Providence, is 'n paar van die bekommernisse van Allaire. 'As u wegstap en iets morsiger laat as wat u dit gevind het, let u nie daarop dat dit aan die gang kom nie. . . die behoefte aan 'n skoonmaak sessie van twee uur.

Met eienaarsbelang in verskeie Newport-venues, waaronder Midtown Oyster Bar, The Surf Club, Zelda's en die Landing Restaurant wat deur die familie bestuur word, pas Patrick Kilroy sy "Franse braai-toets" toe om nuwe werknemers te beoordeel en langtermyn-werknemers te evalueer. As Kilroy sien dat werknemers net 'n Franse braai op die grond trap - wat hy doelbewus daarheen gegooi het - sal hy hulle daaraan herinner om op netheid en veiligheid te fokus, sê Kilroy, veral met kleuters en bejaardes onder hul kliënte.

Personeel - veral diegene in die kombuis - wat nie opdaag sonder om kennis te gee nie, brand Pezza. 'Dit beklemtoon almal.' Alhoewel alle kokkers hul eie OCD (obsessiewe kompulsiewe versteuring) het, sê Pezza, draai die hare om personeel wat die olyfoliehouer op die verkeerde plek weggooi of te veel kombuishanddoeke gebruik wat nie gevou is soos sy verkies nie.

"As ek die geluide van glase en borde hoor breek," sê Derek Wagner, eienaar van Nick's on Broadway en sy nuutste onderneming, Nick's op Westminster, "gaan dit onmiddellik oor my ruggraat."

"Laat kookkos en aflewerings wat tydens diens kom," sê Joe Flowers, die uitvoerende sous -sjef van The Mooring, van sy troeteldiere. En Sequeira van Siena sê: 'As die kombuis nie die kaartjie reg lees nie en die hele gereg moet herskep, maak dit die kliënt kwaad. . . dit beïnvloed ons uiteinde. ”

LEKKERSVERSKAFFERS ONDERSTEURINGSDIENSTE

As die wynverskaffer van die Providence Wine Bar 'n onvolledige bestelling lewer, word Lloyd hoog en droog. "Ek vind uit op die dag van die verwagte aflewering dat [my verskaffer] uit iets is wat heeltemal vermy kan word," sê hy. As 'n klant dan inkom en die vintage vra, moet ons op die oomblik improviseer en om verskoning vra dat ons nie die daaglikse spyskaart kon verander nie, verduidelik Lloyd.

"As ons die produk vir ons spyskaart nodig het en ons kan nie daarop reken dat dit daar is nie, is dit regtig moeilik," stem Wagner saam, wat met boere en ander verskaffers moes gesels wat te midde van die diens deur die eetkamer kom. . Van die verskaffers en werksoekers wat op 'n Vrydagaand onaangekondig opdaag om die sjef te sien, sê Wagner ywerig: "Dit toon 'n ernstige gebrek aan bewustheid, ek weet nie dat dit goed pas nie."

Celestial Café's Read sê aflewerings van te laat drank kan die werkstroom van die restaurant versteur as hulle tydens aanddiens aankom. 'Dit gebeur te gereeld, en dit gee ons nie tyd om die bier of wyn af te drink nie, sodat ons vinnig kan ronddwaal terwyl gaste hul aandete kom geniet.'

Alhoewel hierdie mense gewilliglik hul werkverwante troeteldiere deel (en het ons nie almal troeteldiere nie?), Het hulle almal diep tevredenheid uitgespreek met hul gekose beroepe. Ons het Allaac van Metacom Kitchen die laaste woord gegee: 'Dit is ons taak om elke dag ons bes vir ons kliënte te doen, dit is aan ons om aan hul verwagtinge te voldoen.'


Geen opdae soos 'n gereserveerde partytjie vir agt, die aflewering van die dag of die vervangende skottelgoedwasser kan die vloei van 'n kommersiële kombuis en die uiteinde daarvan versteur nie. Ander aksies-soos klante wat hul alomteenwoordige selfone uittrek om langdurige, luidrugtige en ontwrigtende telefoongesprekke aan te gaan of vir groeps-selfies op te tree-is eenvoudig irriterend. Om die binnekant te kry, het ons saam met 'n tiental bakkers van die staat se bekendste restaurante oor die spesifieke troeteldier -etes geëet. As u, liewe leser, uself herken - hetsy as 'n eetplek, verkoper of werknemer - is dit u geleentheid om in die spieël te kyk en u manier te verander!

Dink u dat u 'n lae-onderhoudskliënt is?

Gaste wat beweer dat hulle coeliakie is en dan hul selfopgelegde "geen gluten" -beperking tydens nagereg ignoreer, is die eienaar/sjef Kevin Gaudreau van KG Kitchen Bar in Providence lastig. 'Ons ontwerp 'n spesiale spyskaart vir 'n klant wat sê dat sy coeliak is, en nadat hy 'n sjokoladekoek vir nagereg bestel het, sê die klant:' Wel. . . Ek kan 'n bietjie meel eet. '

Voedselallergie -vervalsers is volop. Sjef Gina Pezza van Warwick se Vanda Cucina onthou 'n kliënt wat 'n Wit Rus teruggeslaan het, nadat hy daarop aangedring het dat sy geen suiwel kon eet nie.

'Halfgebakte' klagtes van kliënte wat nie verstaan ​​wat hulle bestel nie, irriteer baie sjefs: die varkbuik is te vet, die salm in die gerookte salmbord is rou, die gegrilde hoenderbroodjie is warm en die lys gaan voort .

Een klant by die Beehive Café in Bristol wat huiwerig was om die spyskaart te lees, het gevra: 'Kan ek nie net bestel wat ek wil hê nie?' 'N Ander kliënt van 'n byekorf het die spyskaart duidelik geïgnoreer toe hy die eierbroodjie bestel - wat saam met Cheddar, rucola en gesnyde tamatie kom - om geen tamatie, geen rucola en geen eier te vra nie. Met ander woorde, die bestelling was vir 'n gewone gegrilde kaasbroodjie, wat volgens die eienaar, Jennifer Cavallaro, veroorsaak het dat die kombuispersoneel ineenstort. Pezza se aanbeveling aan sulke kliënte: 'Soms moet u die sjef en bediener u laat lei om iets te kies waarvan u eintlik hou.'

En Branden Read, mede-eienaar/sjef van Celestial Café in Exeter, onthou 'n kliënt wat gekla het dat hy nie van die koffie hou nie-dieselfde koffie wat hy week na week bestel het-en nie wou nie betaal daarvoor.

Howard Croft, wat die eienaar van Kitchen in Providence is, het sy onderneming aangepas, en sê: "Soms is daar 'n leerproses vir mense wat hierheen kom." As u 'n ander keuse van musiek verkies, vra vir 'n ander voorbereiding van 'n daaglikse spesiale aanbieding, wil u 'n halfdosyn muffins koop of met 'n kredietkaart betaal, Kitchen is nie die plek vir u nie, bevestig Croft, wat dit baie min hou as mense gaan sit by tafels wat sy crackerjack -serveerster - wat hy '' 'n juweel in die see '' noem - nog nie skoongemaak het nie. 'Wil u regtig aan tafel sit met iemand anders se oorskiet?'

Tydens besige nagte in Siena in East Greenwich, klets kliënte met haar (terwyl sy duidelik oorweldig is) of kliënte wat 30 minute aan tafel sit nadat hulle die frustrerende bediener Jennah Sequeira uitbetaal het.

"Ons troeteldier is wanneer iets nie perfek is nie en ons nie die geleentheid kry om iets daaraan te doen terwyl die kliënt nog in ons restaurant is nie," sê Geremie Callaghan, mede-eienaar van Fluke Newport, en praat vir haarself en haar bestuurspan . Soos baie sjefs wat ondervra is, insluitend Beau Vestal, sjef/eienaar van New Rivers in Providence, wil Callaghan en haar span gelukkige, tevrede en versadigde kliënte hê.

Groot-partytjies se opdae in die laaste ruk frustreer Vestal en Callaghan. 'Dit is moeilik vir klein restaurante soos ons as dit gebeur. Ons weet dat mense se planne verander, maar probeer ons 'n oproep gee om op hoogte te bly, 'sê Vestal.

WERKNEMERS KAN 'N RESTAURANT MAAK OF BREEK

'My grootste troeteldierpiepie is dat die personeel heen en weer gesels,' sê Richard Allaire, eienaar en sjef van Metacom Kitchen in Warren. Deur te hou by professionaliteit, netheid, bondige kommunikasie en organisasie, kan personeel die chaos in baie kommersiële kombuise beperk.

Ben Lloyd, eienaar/sjef van Salted Slate, en eienaar van Providence Wine Bar, beide in Providence. 'As u wegstap en iets morsiger laat as wat u dit gevind het, let u nie daarop dat dit aan die gang kom nie. . . die behoefte aan 'n skoonmaak sessie van twee uur.

Met eienaarsbelang in verskeie Newport-venues, waaronder Midtown Oyster Bar, The Surf Club, Zelda's en die Landing Restaurant wat deur die familie bestuur word, pas Patrick Kilroy sy "Franse braai-toets" toe om nuwe werknemers te beoordeel en langtermyn-werknemers te evalueer. As Kilroy sien dat werknemers bloot 'n Franse braai op die grond trap - wat hy doelbewus daarheen gegooi het - sal hy hulle daaraan herinner om op netheid en veiligheid te fokus, sê Kilroy, veral met kleuters en bejaardes onder hul kliënte.

Personeel - veral diegene in die kombuis - wat nie opdaag sonder om kennis te gee nie, brand Pezza. 'Dit beklemtoon almal.' Alhoewel alle kokkers hul eie OCD (obsessiewe kompulsiewe versteuring) het, sê Pezza, draai die hare om personeel wat die olyfoliehouer op die verkeerde plek weggooi of te veel kombuishanddoeke gebruik wat nie gevou is soos sy verkies nie.

"As ek die geluide van glase en borde hoor breek," sê Derek Wagner, eienaar van Nick's on Broadway en sy nuutste onderneming, Nick's op Westminster, "gaan dit onmiddellik oor my ruggraat."

"Laat kookkos en aflewerings wat tydens diens kom," sê Joe Flowers, die uitvoerende sous -sjef van The Mooring, van sy troeteldiere. En Sequeira van Siena sê: 'As die kombuis nie die kaartjie reg lees nie en die hele gereg moet herskep, maak dit die kliënt kwaad. . . dit beïnvloed ons uiteinde. ”

LEKKERSVERSKAFFERS ONDERSTREEPDIENS

As die wynvoorsiener van die Providence Wine Bar 'n onvolledige bestelling lewer, word Lloyd hoog en droog. "Ek vind uit op die dag van die verwagte aflewering dat [my verskaffer] uit iets is wat heeltemal vermy kan word," sê hy. As 'n klant dan inkom en die vintage vra, moet ons op die oomblik improviseer en om verskoning vra dat ons nie die daaglikse spyskaart kon verander nie, verduidelik Lloyd.

"As ons die produk vir ons spyskaart benodig en ons kan nie daarop reken dat dit daar is nie, is dit regtig moeilik," stem Wagner saam, wat met boere en ander verskaffers moes gesels wat te midde van die diens deur die eetkamer kom. . Van die verskaffers en werksoekers wat op 'n Vrydagaand onaangekondig opdaag om die sjef te sien, sê Wagner ywerig: "Dit toon 'n ernstige gebrek aan bewustheid, ek weet nie dat dit goed pas nie."

Celestial Café's Read sê aflewerings van te laat drank kan die werkstroom van die restaurant versteur as dit tydens aanddiens opdaag. 'Dit gebeur te gereeld, en dit gee ons nie tyd om die bier of wyn af te drink nie, sodat ons vinnig kan ronddwaal terwyl gaste hul aandete kom geniet.'

Alhoewel hierdie mense gewilliglik hul werkverwante troeteldiere gedeel het (en het ons nie almal troeteldiere nie?), Het hulle almal diep tevredenheid uitgespreek met hul gekose beroepe. Ons het Allaac van Metacom Kitchen die laaste woord gegee: 'Dit is ons taak om elke dag ons bes vir ons kliënte te doen, dit is aan ons om aan hul verwagtinge te voldoen.'


Geen opdae soos 'n gereserveerde partytjie vir agt, die aflewering van die dag of die vervangende skottelgoedwasser kan die vloei van 'n kommersiële kombuis en die uiteinde daarvan versteur nie. Ander aksies-soos klante wat hul alomteenwoordige selfone uittrek om langdurige, luidrugtige en ontwrigtende telefoongesprekke aan te gaan of vir groeps-selfies op te tree-is eenvoudig irriterend. Om die binnekant te kry, het ons saam met 'n tiental bakkers van die staat se bekendste restaurante oor die spesifieke troeteldier -etes geëet. As u, liewe leser, uself herken - hetsy as 'n eetplek, verkoper of werknemer - is dit u geleentheid om in die spieël te kyk en u manier te verander!

Dink u dat u 'n lae-onderhoudskliënt is?

Gaste wat beweer dat hulle coeliakie is en dan hul selfopgelegde "geen gluten" -beperking tydens nagereg ignoreer, is die eienaar/sjef Kevin Gaudreau van KG Kitchen Bar in Providence lastig. 'Ons ontwerp 'n spesiale spyskaart vir 'n klant wat sê dat sy coeliak is, en nadat hy 'n sjokoladekoek vir nagereg bestel het, sê die klant:' Wel. . . Ek kan 'n bietjie meel eet. '

Voedselallergie -vervalsers is volop. Sjef Gina Pezza van Warwick se Vanda Cucina het 'n kliënt onthou wat 'n Wit Rus teruggeslaan het, nadat hy daarop aangedring het dat sy geen suiwel kon eet nie.

'Halfgebakte' klagtes van kliënte wat nie verstaan ​​wat hulle bestel nie, irriteer baie sjefs: die varkbuik is te vet, die salm in die gerookte salmbord is rou, die gegrilde hoenderbroodjie is warm en die lys gaan voort .

Een klant by die Beehive Café in Bristol wat huiwerig was om die spyskaart te lees, het gevra: 'Kan ek nie net bestel wat ek wil hê nie?' 'N Ander kliënt van 'n byekorf het die spyskaart duidelik geïgnoreer toe hy die eierbroodjie bestel - wat saam met Cheddar, rucola en gesnyde tamatie kom - om geen tamatie, geen rucola en geen eier te vra nie. Met ander woorde, die bestelling was vir 'n gewone gegrilde kaasbroodjie, wat volgens die eienaar, Jennifer Cavallaro, veroorsaak het dat die kombuispersoneel ineenstort. Pezza se aanbeveling aan sulke kliënte: "Soms moet u die sjef en bediener u laat lei om iets te kies waarvan u eintlik hou."

En Branden Read, mede-eienaar/sjef van Celestial Café in Exeter, onthou 'n kliënt wat gekla het dat hy nie van die koffie hou nie-dieselfde koffie wat hy week na week bestel het-en nie wou nie betaal daarvoor.

Howard Croft, wat die eienaar van Kitchen in Providence is, het sy onderneming aangepas, en sê: "Soms is daar 'n leerproses vir mense wat hierheen kom." As u 'n ander keuse van musiek verkies, vra vir 'n ander voorbereiding van 'n daaglikse spesiale aanbieding, wil u 'n halfdosyn muffins koop of met 'n kredietkaart betaal, Kitchen is nie die plek vir u nie, bevestig Croft, wat dit nie sterk hou as mense sit by tafels wat sy crackerjack -serveerster - wat hy '' 'n juweel in die see '' noem - nog nie skoongemaak het nie. 'Wil u regtig aan tafel sit met iemand anders se oorskiet?'

Tydens besige nagte in Siena in East Greenwich, klets kliënte met haar (terwyl sy duidelik oorweldig is) of kliënte wat 30 minute aan tafel sit nadat hulle die frustrerende bediener Jennah Sequeira uitbetaal het.

"Ons troeteldier is wanneer iets nie perfek is nie en ons nie die geleentheid kry om iets daaraan te doen terwyl die kliënt nog in ons restaurant is nie," sê Geremie Callaghan, mede-eienaar van Fluke Newport, wat vir haarself en haar bestuurspan praat . Soos baie sjefs wat ondervra is, insluitend Beau Vestal, sjef/eienaar van New Rivers in Providence, wil Callaghan en haar span gelukkige, tevrede en versadigde kliënte hê.

Groot-partytjies se opdae in die laaste ruk frustreer Vestal en Callaghan. 'Dit is moeilik vir klein restaurante soos ons s'n as dit gebeur. Ons weet dat mense se planne verander, maar probeer ons 'n oproep gee om op hoogte te bly, 'sê Vestal.

WERKNEMERS KAN 'N RESTAURANT MAAK OF BREEK

'My grootste troeteldierpiepie is dat die personeel heen en weer gesels,' sê Richard Allaire, eienaar en sjef van Metacom Kitchen in Warren. Deur te hou by professionaliteit, netheid, bondige kommunikasie en organisasie, kan personeel die chaos in baie kommersiële kombuise beperk.

Ben Lloyd, eienaar/sjef van Salted Slate, en eienaar van Providence Wine Bar, beide in Providence. 'As u wegstap en iets morsiger laat as wat u dit gevind het, let u nie daarop dat dit aan die gang kom nie. . . die behoefte aan 'n skoonmaak sessie van twee uur.

Met eienaarsbelang in verskeie Newport-venues, waaronder Midtown Oyster Bar, The Surf Club, Zelda's en die Landing Restaurant wat deur die familie bestuur word, pas Patrick Kilroy sy "Franse braai-toets" toe om nuwe werknemers te beoordeel en langtermyn-werknemers te evalueer. As Kilroy sien dat werknemers net 'n Franse braai op die grond trap - wat hy doelbewus daarheen gegooi het - sal hy hulle daaraan herinner om op netheid en veiligheid te fokus, sê Kilroy, veral met kleuters en bejaardes onder hul kliënte.

Personeel - veral diegene in die kombuis - wat nie opdaag sonder om kennis te gee nie, brand Pezza. 'Dit beklemtoon almal.' Alhoewel alle kokkers hul eie OCD (obsessiewe kompulsiewe versteuring) het, sê Pezza, draai die hare om personeel wat die olyfoliehouer op die verkeerde plek weggooi of te veel kombuishanddoeke gebruik wat nie gevou is soos sy verkies nie.

"As ek die geluide van glase en borde hoor breek," sê Derek Wagner, eienaar van Nick's on Broadway en sy nuutste onderneming, Nick's op Westminster, "gaan dit onmiddellik oor my ruggraat."

"Laat kookkos en aflewerings wat tydens diens kom," sê Joe Flowers, die uitvoerende sous -sjef van The Mooring, van sy troeteldiere. En Sequeira van Siena sê: 'As die kombuis nie die kaartjie reg lees nie en die hele gereg moet herskep, maak dit die kliënt kwaad. . . dit beïnvloed ons uiteinde. ”

LEKKERSVERSKAFFERS ONDERSTREEPDIENS

As die wynvoorsiener van die Providence Wine Bar 'n onvolledige bestelling lewer, word Lloyd hoog en droog. "Ek vind uit op die dag van die verwagte aflewering dat [my verskaffer] uit iets is wat heeltemal vermy kan word," sê hy. As 'n klant dan inkom en die vintage vra, moet ons op die oomblik improviseer en om verskoning vra dat ons nie die daaglikse spyskaart kon verander nie, verduidelik Lloyd.

"As ons die produk vir ons spyskaart nodig het en ons kan nie daarop reken dat dit daar is nie, is dit regtig moeilik," stem Wagner saam, wat met boere en ander verskaffers moes gesels wat te midde van die diens deur die eetkamer kom. . Van die verskaffers en werksoekers wat op 'n Vrydagaand onaangekondig opdaag om die sjef te sien, sê Wagner ywerig: "Dit toon 'n ernstige gebrek aan bewustheid, ek weet nie dat dit goed pas nie."

Celestial Café's Read sê aflewerings van te laat drank kan die werkstroom van die restaurant versteur as dit tydens aanddiens opdaag. 'Dit gebeur te gereeld, en dit gee ons nie tyd om die bier of wyn af te drink nie, sodat ons vinnig kan ronddwaal terwyl gaste hul aandete kom geniet.'

Alhoewel hierdie mense gewilliglik hul werkverwante troeteldiere gedeel het (en het ons nie almal troeteldiere nie?), Het hulle almal diep tevredenheid uitgespreek met hul gekose beroepe. Ons het Allaac van Metacom Kitchen die laaste woord gegee: 'Dit is ons taak om elke dag ons bes vir ons kliënte te doen, dit is aan ons om aan hul verwagtinge te voldoen.'


No-shows soos 'n gereserveerde partytjie vir agt, die aflewering van die dag of die vervangende skottelgoedwasser kan die vloei van 'n kommersiële kombuis en die uiteinde daarvan versteur. Ander aksies-soos dat kliënte hul alomteenwoordige selfone uittrek om langdurige, luide en ontwrigtende telefoongesprekke aan te gaan of om vir groeps-selfies op te tree-is eenvoudig irriterend. Om die binnekant te kry, het ons saam met 'n tiental bakkers van die staat se bekendste restaurante oor die spesifieke troeteldier -etes geëet. As u, liewe leser, uself herken - hetsy as 'n eetplek, verkoper of werknemer - is dit u geleentheid om in die spieël te kyk en u lewenswyse te verander!

Dink u dat u 'n lae-onderhoudskliënt is?

Gaste wat beweer dat hulle coeliakie is en dan hul selfopgelegde "geen gluten" -beperking tydens nagereg ignoreer, is die eienaar/sjef Kevin Gaudreau van KG Kitchen Bar in Providence lastig. 'Ons ontwerp 'n spesiale spyskaart vir 'n klant wat sê dat sy coeliak is, en nadat hy 'n sjokoladekoek vir nagereg bestel het, sê die klant:' Wel. . . Ek kan 'n bietjie meel eet. '

Voedselallergie -vervalsers is volop. Sjef Gina Pezza van Warwick se Vanda Cucina het 'n kliënt onthou wat 'n Wit Rus teruggeslaan het, nadat hy daarop aangedring het dat sy geen suiwel kon eet nie.

'Halfgebakte' klagtes van kliënte wat nie verstaan ​​wat hulle bestel nie, irriteer baie sjefs: die varkbuik is te vet, die salm in die gerookte salmbord is rou, die gegrilde hoenderbroodjie is warm en die lys gaan voort .

Een klant by die Beehive Café in Bristol wat huiwerig was om die spyskaart te lees, het gevra: 'Kan ek nie net bestel wat ek wil hê nie?' 'N Ander kliënt van 'n byekorf het die spyskaart duidelik geïgnoreer toe hy die eierbroodjie bestel - wat saam met Cheddar, rucola en gesnyde tamatie kom - - om geen tamatie, geen rucola en geen eier te vra nie. Met ander woorde, die bestelling was vir 'n gewone gegrilde kaasbroodjie, wat volgens die eienaar, Jennifer Cavallaro, veroorsaak het dat die kombuispersoneel ineenstort. Pezza se aanbeveling aan sulke kliënte: "Soms moet u die sjef en bediener u laat lei om iets te kies waarvan u eintlik hou."

En Branden Read, mede-eienaar/sjef van Celestial Café in Exeter, onthou 'n kliënt wat gekla het dat hy nie van die koffie hou nie-dieselfde koffie wat hy week na week bestel het-en nie wou nie betaal daarvoor.

Howard Croft, wat die eienaar van Kitchen in Providence is, het sy onderneming aangepas, en sê: "Soms is daar 'n leerproses vir mense wat hierheen kom." As u 'n ander keuse van musiek verkies, vra vir 'n ander voorbereiding van 'n daaglikse spesiale aanbieding, wil u 'n halfdosyn muffins koop of met 'n kredietkaart betaal, Kitchen is nie die plek vir u nie, bevestig Croft, wat dit nie sterk hou as mense sit by tafels wat sy crackerjack -serveerster - wat hy '' 'n juweel in die see '' noem - nog nie skoongemaak het nie. 'Wil u regtig aan tafel sit met iemand anders se oorskiet?'

Tydens besige nagte in Siena in East Greenwich, klets kliënte met haar (terwyl sy duidelik oorweldig is) of kliënte wat 30 minute aan tafel sit nadat hulle die frustrerende bediener Jennah Sequeira uitbetaal het.

"Ons troeteldier is wanneer iets nie perfek is nie en ons nie die geleentheid kry om iets daaraan te doen terwyl die kliënt nog in ons restaurant is nie," sê Geremie Callaghan, mede-eienaar van Fluke Newport, en praat vir haarself en haar bestuurspan . Soos baie sjefs wat ondervra is, insluitend Beau Vestal, sjef/eienaar van New Rivers in Providence, wil Callaghan en haar span gelukkige, tevrede en versadigde kliënte hê.

Vestal en Callaghan frustreer die laaste minuut van groot partytjies. 'Dit is moeilik vir klein restaurante soos ons s'n as dit gebeur. Ons weet dat mense se planne verander, maar probeer ons 'n oproep gee om op hoogte te bly, 'sê Vestal.

WERKNEMERS KAN 'N RESTAURANT MAAK OF BREEK

'My grootste troeteldierpiepie is dat die personeel heen en weer gesels,' sê Richard Allaire, eienaar en sjef van Metacom Kitchen in Warren. Deur te hou by professionaliteit, netheid, bondige kommunikasie en organisasie, kan personeel die chaos in baie kommersiële kombuise beperk.

Ben Lloyd, eienaar/sjef van Salted Slate, en eienaar van Providence Wine Bar, beide in Providence. 'As u wegstap en iets morsiger laat as wat u dit gevind het, let u nie daarop dat dit aan die gang kom nie. . . die behoefte aan 'n skoonmaak sessie van twee uur.

Met eienaarsbelang in verskeie Newport-venues, waaronder Midtown Oyster Bar, The Surf Club, Zelda's en die Landing Restaurant wat deur die familie bestuur word, pas Patrick Kilroy sy 'French fry test' toe om nuwe werknemers te beoordeel en langtermyn werknemers te evalueer. As Kilroy sien dat werknemers net 'n Franse braai op die grond trap - wat hy doelbewus daarheen gegooi het - sal hy hulle daaraan herinner om op netheid en veiligheid te fokus, sê Kilroy, veral met kleuters en bejaardes onder hul kliënte.

Personeel - veral diegene in die kombuis - wat nie opdaag sonder om kennis te gee nie, brand Pezza. 'Dit beklemtoon almal.' While all line cooks have their own OCD (obsessive compulsive disorder) thing, Pezza says, hers revolve around staff who put the olive oil container away in the wrong place or use too many kitchen towels that aren’t folded as she prefers.

“When I hear the sounds of glasses and plates breaking,” says Derek Wagner, owner of Nick’s on Broadway and his newest venture, Nick’s on Westminster, “it immediately goes up my spine.”

“Late line cooks and deliveries arriving during service,” says Joe Flowers, The Mooring’s executive sous chef, of his pet peeves. And Sequeira of Siena notes, “When the kitchen doesn’t read the ticket correctly and has to remake the entire dish, it makes the customer angry . . . it affects our bottom line.”

SLIPSHOD SUPPLIERS DISRUPT SERVICE

When the Providence Wine Bar’s wine supplier delivers an incomplete order, Lloyd is left high and dry. “I find out the day of the expected delivery that [my supplier] is out of something that is completely avoidable,” he says. Then, when a customer comes in and requests that vintage, we have to improvise in the moment and apologize that we didn’t get to change the daily menu, explains Lloyd.

“When we need the product for our menu and we can’t count on it being there, it’s really hard,” agrees Wagner, who has had to part company with farmers and other suppliers who trounce through the dining room in the middle of service. Of the suppliers and job-seekers who show up unannounced on a Friday night to see the chef, Wagner says wryly, “It shows a serious lack of awareness I don’t know that they’d be a good fit.”

Celestial Café’s Read says tardy liquor deliveries can upset the restaurant’s workflow when they arrive during evening service. “It happens way too often, and it doesn’t give us time to ice down the beer or wine so we end up scrambling right as guests are coming in to enjoy their dinner.”

While these folks willingly shared their work-related pet peeves (and don’t we all have pet peeves?), they all expressed deep satisfaction with their chosen professions. We gave Metacom Kitchen’s Allaire the last word: “It’s our job to do our best for our customers every day it’s up to us to live up to their expectations.”


No-shows like a reserved party for eight, the day’s produce delivery or the replacement dishwasher can disrupt a commercial kitchen’s flow and its bottom line. Other actions––such as customers pulling out their ubiquitous cell phones to engage in long-winded, loud and disruptive phone conversations or to pose for group selfies––are just plain annoying. To get the inside scoop, we dished with a baker’s dozen of the state’s most knowledgeable restaurant folk about their particular pet peeves. If you, dear reader, recognize yourself—whether as a diner, vendor or employee—here’s your opportunity to look in the mirror and change your ways!

THINK YOU’RE A LOW-MAINTENANCE CUSTOMER?

Guests claiming to be celiac and then ignoring their self-imposed “no gluten” restriction at dessert time is bothersome to owner/chef Kevin Gaudreau of KG Kitchen Bar in Providence. “We design a special menu for a customer who says she is celiac and then, after ordering a chocolate cake for dessert, the customer says, ‘Well . . . I can have a little bit of flour.’ It blows our mind, and it usually happens when we’re really busy and that [disruption] can affect the total flow of our operation.”

Food allergy fakers abound. Chef Gina Pezza of Warwick’s Vanda Cucina recalled a customer who knocked back a White Russian, after insisting she could not consume any dairy.

“Half-baked” complaints from customers who don’t understand what they’re ordering irritate many chefs: The pork belly is too fatty, the salmon in the smoked salmon platter is raw, the grilled chicken sandwich is hot and the list goes on.

One customer at the Beehive Café in Bristol who was reluctant to read the menu, asked, “Can’t I just order what I want?” Clearly ignoring the menu, another Beehive customer, when ordering the egg sandwich––which comes with Cheddar, arugula and sliced tomato–– asked for no tomato, no arugula and no egg. In other words, the order was for a plain grilled cheese sandwich, which, said owner Jennifer Cavallaro, caused the kitchen staff to have a meltdown. Pezza’s recommendation to such customers: “Sometimes you need to let the chef and server guide you to choose something you’ll actually like.”

And, Branden Read, co-owner/chef of Celestial Café in Exeter, remembers a customer who complained that he didn’t like the coffee–– the very same coffee he’d ordered week after week––and didn’t want to pay for it.

Tailoring his business to suit himself, Howard Croft, who owns Kitchen in Providence, says, “Sometimes there’s a learning process for people who come here.” If you prefer a different choice of music, ask for a different preparation of a daily special, want to buy half-a-dozen muffins or pay by credit card, Kitchen’s not the place for you, confirms Croft, who strongly dislikes it when people sit at tables that his crackerjack waitress––whom he calls “a gem in the ocean”––has not yet cleared and bussed. “Do you really want to sit at a table with someone else’s leftovers?”

During busy nights at Siena in East Greenwich, customers chit-chatting with her (while she’s clearly swamped) or customers who linger at the table for 30 minutes after cashing out frustrate server Jennah Sequeira.

“Our pet peeve is when something’s not perfect and we aren’t given the opportunity to do something about it while the customer is still in our restaurant,” says Geremie Callaghan, co-owner of Fluke Newport, speaking for herself and her management team. Like many chefs interviewed, including Beau Vestal, chef/owner of New Rivers in Providence, Callaghan and her team want happy, satisfied and satiated customers.

Last minute no-shows of large parties frustrate Vestal and Callaghan. “It’s tough for small restaurants like ours when this happens. We know people’s plans change, but try to give us a call to give us a heads up,” says Vestal.

EMPLOYEES CAN MAKE OR BREAK A RESTAURANT

“My biggest pet peeve is [staff ] bantering back and forth,” says Richard Allaire, owner and head chef of Metacom Kitchen in Warren. By adhering to professionalism, cleanliness, concise communication and organization, staff can limit the chaos common in many commercial kitchens.

Echoing some of Allaire’s concerns is Ben Lloyd, owner/chef of Salted Slate, and owner of Providence Wine Bar, both in Providence. “If you walk away leaving something messier than you found it, you’re not paying attention it sets in motion . . . the need for a two-hour marathon cleaning session.”

With ownership interest in several Newport venues, including Midtown Oyster Bar, The Surf Club, Zelda’s and the family-run Landing Restaurant, Patrick Kilroy applies his “French fry test” to assess new hires and evaluate long-term employees. If Kilroy sees employees simply step over a French fry on the ground––which he has deliberately tossed there–– he will remind them to focus on cleanliness and safety, says Kilroy, especially with toddlers and seniors among their customers.

Staff––especially those in the kitchen––who fail to show up without giving notice burns Pezza. “That stresses out everyone.” While all line cooks have their own OCD (obsessive compulsive disorder) thing, Pezza says, hers revolve around staff who put the olive oil container away in the wrong place or use too many kitchen towels that aren’t folded as she prefers.

“When I hear the sounds of glasses and plates breaking,” says Derek Wagner, owner of Nick’s on Broadway and his newest venture, Nick’s on Westminster, “it immediately goes up my spine.”

“Late line cooks and deliveries arriving during service,” says Joe Flowers, The Mooring’s executive sous chef, of his pet peeves. And Sequeira of Siena notes, “When the kitchen doesn’t read the ticket correctly and has to remake the entire dish, it makes the customer angry . . . it affects our bottom line.”

SLIPSHOD SUPPLIERS DISRUPT SERVICE

When the Providence Wine Bar’s wine supplier delivers an incomplete order, Lloyd is left high and dry. “I find out the day of the expected delivery that [my supplier] is out of something that is completely avoidable,” he says. Then, when a customer comes in and requests that vintage, we have to improvise in the moment and apologize that we didn’t get to change the daily menu, explains Lloyd.

“When we need the product for our menu and we can’t count on it being there, it’s really hard,” agrees Wagner, who has had to part company with farmers and other suppliers who trounce through the dining room in the middle of service. Of the suppliers and job-seekers who show up unannounced on a Friday night to see the chef, Wagner says wryly, “It shows a serious lack of awareness I don’t know that they’d be a good fit.”

Celestial Café’s Read says tardy liquor deliveries can upset the restaurant’s workflow when they arrive during evening service. “It happens way too often, and it doesn’t give us time to ice down the beer or wine so we end up scrambling right as guests are coming in to enjoy their dinner.”

While these folks willingly shared their work-related pet peeves (and don’t we all have pet peeves?), they all expressed deep satisfaction with their chosen professions. We gave Metacom Kitchen’s Allaire the last word: “It’s our job to do our best for our customers every day it’s up to us to live up to their expectations.”


No-shows like a reserved party for eight, the day’s produce delivery or the replacement dishwasher can disrupt a commercial kitchen’s flow and its bottom line. Other actions––such as customers pulling out their ubiquitous cell phones to engage in long-winded, loud and disruptive phone conversations or to pose for group selfies––are just plain annoying. To get the inside scoop, we dished with a baker’s dozen of the state’s most knowledgeable restaurant folk about their particular pet peeves. If you, dear reader, recognize yourself—whether as a diner, vendor or employee—here’s your opportunity to look in the mirror and change your ways!

THINK YOU’RE A LOW-MAINTENANCE CUSTOMER?

Guests claiming to be celiac and then ignoring their self-imposed “no gluten” restriction at dessert time is bothersome to owner/chef Kevin Gaudreau of KG Kitchen Bar in Providence. “We design a special menu for a customer who says she is celiac and then, after ordering a chocolate cake for dessert, the customer says, ‘Well . . . I can have a little bit of flour.’ It blows our mind, and it usually happens when we’re really busy and that [disruption] can affect the total flow of our operation.”

Food allergy fakers abound. Chef Gina Pezza of Warwick’s Vanda Cucina recalled a customer who knocked back a White Russian, after insisting she could not consume any dairy.

“Half-baked” complaints from customers who don’t understand what they’re ordering irritate many chefs: The pork belly is too fatty, the salmon in the smoked salmon platter is raw, the grilled chicken sandwich is hot and the list goes on.

One customer at the Beehive Café in Bristol who was reluctant to read the menu, asked, “Can’t I just order what I want?” Clearly ignoring the menu, another Beehive customer, when ordering the egg sandwich––which comes with Cheddar, arugula and sliced tomato–– asked for no tomato, no arugula and no egg. In other words, the order was for a plain grilled cheese sandwich, which, said owner Jennifer Cavallaro, caused the kitchen staff to have a meltdown. Pezza’s recommendation to such customers: “Sometimes you need to let the chef and server guide you to choose something you’ll actually like.”

And, Branden Read, co-owner/chef of Celestial Café in Exeter, remembers a customer who complained that he didn’t like the coffee–– the very same coffee he’d ordered week after week––and didn’t want to pay for it.

Tailoring his business to suit himself, Howard Croft, who owns Kitchen in Providence, says, “Sometimes there’s a learning process for people who come here.” If you prefer a different choice of music, ask for a different preparation of a daily special, want to buy half-a-dozen muffins or pay by credit card, Kitchen’s not the place for you, confirms Croft, who strongly dislikes it when people sit at tables that his crackerjack waitress––whom he calls “a gem in the ocean”––has not yet cleared and bussed. “Do you really want to sit at a table with someone else’s leftovers?”

During busy nights at Siena in East Greenwich, customers chit-chatting with her (while she’s clearly swamped) or customers who linger at the table for 30 minutes after cashing out frustrate server Jennah Sequeira.

“Our pet peeve is when something’s not perfect and we aren’t given the opportunity to do something about it while the customer is still in our restaurant,” says Geremie Callaghan, co-owner of Fluke Newport, speaking for herself and her management team. Like many chefs interviewed, including Beau Vestal, chef/owner of New Rivers in Providence, Callaghan and her team want happy, satisfied and satiated customers.

Last minute no-shows of large parties frustrate Vestal and Callaghan. “It’s tough for small restaurants like ours when this happens. We know people’s plans change, but try to give us a call to give us a heads up,” says Vestal.

EMPLOYEES CAN MAKE OR BREAK A RESTAURANT

“My biggest pet peeve is [staff ] bantering back and forth,” says Richard Allaire, owner and head chef of Metacom Kitchen in Warren. By adhering to professionalism, cleanliness, concise communication and organization, staff can limit the chaos common in many commercial kitchens.

Echoing some of Allaire’s concerns is Ben Lloyd, owner/chef of Salted Slate, and owner of Providence Wine Bar, both in Providence. “If you walk away leaving something messier than you found it, you’re not paying attention it sets in motion . . . the need for a two-hour marathon cleaning session.”

With ownership interest in several Newport venues, including Midtown Oyster Bar, The Surf Club, Zelda’s and the family-run Landing Restaurant, Patrick Kilroy applies his “French fry test” to assess new hires and evaluate long-term employees. If Kilroy sees employees simply step over a French fry on the ground––which he has deliberately tossed there–– he will remind them to focus on cleanliness and safety, says Kilroy, especially with toddlers and seniors among their customers.

Staff––especially those in the kitchen––who fail to show up without giving notice burns Pezza. “That stresses out everyone.” While all line cooks have their own OCD (obsessive compulsive disorder) thing, Pezza says, hers revolve around staff who put the olive oil container away in the wrong place or use too many kitchen towels that aren’t folded as she prefers.

“When I hear the sounds of glasses and plates breaking,” says Derek Wagner, owner of Nick’s on Broadway and his newest venture, Nick’s on Westminster, “it immediately goes up my spine.”

“Late line cooks and deliveries arriving during service,” says Joe Flowers, The Mooring’s executive sous chef, of his pet peeves. And Sequeira of Siena notes, “When the kitchen doesn’t read the ticket correctly and has to remake the entire dish, it makes the customer angry . . . it affects our bottom line.”

SLIPSHOD SUPPLIERS DISRUPT SERVICE

When the Providence Wine Bar’s wine supplier delivers an incomplete order, Lloyd is left high and dry. “I find out the day of the expected delivery that [my supplier] is out of something that is completely avoidable,” he says. Then, when a customer comes in and requests that vintage, we have to improvise in the moment and apologize that we didn’t get to change the daily menu, explains Lloyd.

“When we need the product for our menu and we can’t count on it being there, it’s really hard,” agrees Wagner, who has had to part company with farmers and other suppliers who trounce through the dining room in the middle of service. Of the suppliers and job-seekers who show up unannounced on a Friday night to see the chef, Wagner says wryly, “It shows a serious lack of awareness I don’t know that they’d be a good fit.”

Celestial Café’s Read says tardy liquor deliveries can upset the restaurant’s workflow when they arrive during evening service. “It happens way too often, and it doesn’t give us time to ice down the beer or wine so we end up scrambling right as guests are coming in to enjoy their dinner.”

While these folks willingly shared their work-related pet peeves (and don’t we all have pet peeves?), they all expressed deep satisfaction with their chosen professions. We gave Metacom Kitchen’s Allaire the last word: “It’s our job to do our best for our customers every day it’s up to us to live up to their expectations.”


No-shows like a reserved party for eight, the day’s produce delivery or the replacement dishwasher can disrupt a commercial kitchen’s flow and its bottom line. Other actions––such as customers pulling out their ubiquitous cell phones to engage in long-winded, loud and disruptive phone conversations or to pose for group selfies––are just plain annoying. To get the inside scoop, we dished with a baker’s dozen of the state’s most knowledgeable restaurant folk about their particular pet peeves. If you, dear reader, recognize yourself—whether as a diner, vendor or employee—here’s your opportunity to look in the mirror and change your ways!

THINK YOU’RE A LOW-MAINTENANCE CUSTOMER?

Guests claiming to be celiac and then ignoring their self-imposed “no gluten” restriction at dessert time is bothersome to owner/chef Kevin Gaudreau of KG Kitchen Bar in Providence. “We design a special menu for a customer who says she is celiac and then, after ordering a chocolate cake for dessert, the customer says, ‘Well . . . I can have a little bit of flour.’ It blows our mind, and it usually happens when we’re really busy and that [disruption] can affect the total flow of our operation.”

Food allergy fakers abound. Chef Gina Pezza of Warwick’s Vanda Cucina recalled a customer who knocked back a White Russian, after insisting she could not consume any dairy.

“Half-baked” complaints from customers who don’t understand what they’re ordering irritate many chefs: The pork belly is too fatty, the salmon in the smoked salmon platter is raw, the grilled chicken sandwich is hot and the list goes on.

One customer at the Beehive Café in Bristol who was reluctant to read the menu, asked, “Can’t I just order what I want?” Clearly ignoring the menu, another Beehive customer, when ordering the egg sandwich––which comes with Cheddar, arugula and sliced tomato–– asked for no tomato, no arugula and no egg. In other words, the order was for a plain grilled cheese sandwich, which, said owner Jennifer Cavallaro, caused the kitchen staff to have a meltdown. Pezza’s recommendation to such customers: “Sometimes you need to let the chef and server guide you to choose something you’ll actually like.”

And, Branden Read, co-owner/chef of Celestial Café in Exeter, remembers a customer who complained that he didn’t like the coffee–– the very same coffee he’d ordered week after week––and didn’t want to pay for it.

Tailoring his business to suit himself, Howard Croft, who owns Kitchen in Providence, says, “Sometimes there’s a learning process for people who come here.” If you prefer a different choice of music, ask for a different preparation of a daily special, want to buy half-a-dozen muffins or pay by credit card, Kitchen’s not the place for you, confirms Croft, who strongly dislikes it when people sit at tables that his crackerjack waitress––whom he calls “a gem in the ocean”––has not yet cleared and bussed. “Do you really want to sit at a table with someone else’s leftovers?”

During busy nights at Siena in East Greenwich, customers chit-chatting with her (while she’s clearly swamped) or customers who linger at the table for 30 minutes after cashing out frustrate server Jennah Sequeira.

“Our pet peeve is when something’s not perfect and we aren’t given the opportunity to do something about it while the customer is still in our restaurant,” says Geremie Callaghan, co-owner of Fluke Newport, speaking for herself and her management team. Like many chefs interviewed, including Beau Vestal, chef/owner of New Rivers in Providence, Callaghan and her team want happy, satisfied and satiated customers.

Last minute no-shows of large parties frustrate Vestal and Callaghan. “It’s tough for small restaurants like ours when this happens. We know people’s plans change, but try to give us a call to give us a heads up,” says Vestal.

EMPLOYEES CAN MAKE OR BREAK A RESTAURANT

“My biggest pet peeve is [staff ] bantering back and forth,” says Richard Allaire, owner and head chef of Metacom Kitchen in Warren. By adhering to professionalism, cleanliness, concise communication and organization, staff can limit the chaos common in many commercial kitchens.

Echoing some of Allaire’s concerns is Ben Lloyd, owner/chef of Salted Slate, and owner of Providence Wine Bar, both in Providence. “If you walk away leaving something messier than you found it, you’re not paying attention it sets in motion . . . the need for a two-hour marathon cleaning session.”

With ownership interest in several Newport venues, including Midtown Oyster Bar, The Surf Club, Zelda’s and the family-run Landing Restaurant, Patrick Kilroy applies his “French fry test” to assess new hires and evaluate long-term employees. If Kilroy sees employees simply step over a French fry on the ground––which he has deliberately tossed there–– he will remind them to focus on cleanliness and safety, says Kilroy, especially with toddlers and seniors among their customers.

Staff––especially those in the kitchen––who fail to show up without giving notice burns Pezza. “That stresses out everyone.” While all line cooks have their own OCD (obsessive compulsive disorder) thing, Pezza says, hers revolve around staff who put the olive oil container away in the wrong place or use too many kitchen towels that aren’t folded as she prefers.

“When I hear the sounds of glasses and plates breaking,” says Derek Wagner, owner of Nick’s on Broadway and his newest venture, Nick’s on Westminster, “it immediately goes up my spine.”

“Late line cooks and deliveries arriving during service,” says Joe Flowers, The Mooring’s executive sous chef, of his pet peeves. And Sequeira of Siena notes, “When the kitchen doesn’t read the ticket correctly and has to remake the entire dish, it makes the customer angry . . . it affects our bottom line.”

SLIPSHOD SUPPLIERS DISRUPT SERVICE

When the Providence Wine Bar’s wine supplier delivers an incomplete order, Lloyd is left high and dry. “I find out the day of the expected delivery that [my supplier] is out of something that is completely avoidable,” he says. Then, when a customer comes in and requests that vintage, we have to improvise in the moment and apologize that we didn’t get to change the daily menu, explains Lloyd.

“When we need the product for our menu and we can’t count on it being there, it’s really hard,” agrees Wagner, who has had to part company with farmers and other suppliers who trounce through the dining room in the middle of service. Of the suppliers and job-seekers who show up unannounced on a Friday night to see the chef, Wagner says wryly, “It shows a serious lack of awareness I don’t know that they’d be a good fit.”

Celestial Café’s Read says tardy liquor deliveries can upset the restaurant’s workflow when they arrive during evening service. “It happens way too often, and it doesn’t give us time to ice down the beer or wine so we end up scrambling right as guests are coming in to enjoy their dinner.”

While these folks willingly shared their work-related pet peeves (and don’t we all have pet peeves?), they all expressed deep satisfaction with their chosen professions. We gave Metacom Kitchen’s Allaire the last word: “It’s our job to do our best for our customers every day it’s up to us to live up to their expectations.”


No-shows like a reserved party for eight, the day’s produce delivery or the replacement dishwasher can disrupt a commercial kitchen’s flow and its bottom line. Other actions––such as customers pulling out their ubiquitous cell phones to engage in long-winded, loud and disruptive phone conversations or to pose for group selfies––are just plain annoying. To get the inside scoop, we dished with a baker’s dozen of the state’s most knowledgeable restaurant folk about their particular pet peeves. If you, dear reader, recognize yourself—whether as a diner, vendor or employee—here’s your opportunity to look in the mirror and change your ways!

THINK YOU’RE A LOW-MAINTENANCE CUSTOMER?

Guests claiming to be celiac and then ignoring their self-imposed “no gluten” restriction at dessert time is bothersome to owner/chef Kevin Gaudreau of KG Kitchen Bar in Providence. “We design a special menu for a customer who says she is celiac and then, after ordering a chocolate cake for dessert, the customer says, ‘Well . . . I can have a little bit of flour.’ It blows our mind, and it usually happens when we’re really busy and that [disruption] can affect the total flow of our operation.”

Food allergy fakers abound. Chef Gina Pezza of Warwick’s Vanda Cucina recalled a customer who knocked back a White Russian, after insisting she could not consume any dairy.

“Half-baked” complaints from customers who don’t understand what they’re ordering irritate many chefs: The pork belly is too fatty, the salmon in the smoked salmon platter is raw, the grilled chicken sandwich is hot and the list goes on.

One customer at the Beehive Café in Bristol who was reluctant to read the menu, asked, “Can’t I just order what I want?” Clearly ignoring the menu, another Beehive customer, when ordering the egg sandwich––which comes with Cheddar, arugula and sliced tomato–– asked for no tomato, no arugula and no egg. In other words, the order was for a plain grilled cheese sandwich, which, said owner Jennifer Cavallaro, caused the kitchen staff to have a meltdown. Pezza’s recommendation to such customers: “Sometimes you need to let the chef and server guide you to choose something you’ll actually like.”

And, Branden Read, co-owner/chef of Celestial Café in Exeter, remembers a customer who complained that he didn’t like the coffee–– the very same coffee he’d ordered week after week––and didn’t want to pay for it.

Tailoring his business to suit himself, Howard Croft, who owns Kitchen in Providence, says, “Sometimes there’s a learning process for people who come here.” If you prefer a different choice of music, ask for a different preparation of a daily special, want to buy half-a-dozen muffins or pay by credit card, Kitchen’s not the place for you, confirms Croft, who strongly dislikes it when people sit at tables that his crackerjack waitress––whom he calls “a gem in the ocean”––has not yet cleared and bussed. “Do you really want to sit at a table with someone else’s leftovers?”

During busy nights at Siena in East Greenwich, customers chit-chatting with her (while she’s clearly swamped) or customers who linger at the table for 30 minutes after cashing out frustrate server Jennah Sequeira.

“Our pet peeve is when something’s not perfect and we aren’t given the opportunity to do something about it while the customer is still in our restaurant,” says Geremie Callaghan, co-owner of Fluke Newport, speaking for herself and her management team. Like many chefs interviewed, including Beau Vestal, chef/owner of New Rivers in Providence, Callaghan and her team want happy, satisfied and satiated customers.

Last minute no-shows of large parties frustrate Vestal and Callaghan. “It’s tough for small restaurants like ours when this happens. We know people’s plans change, but try to give us a call to give us a heads up,” says Vestal.

EMPLOYEES CAN MAKE OR BREAK A RESTAURANT

“My biggest pet peeve is [staff ] bantering back and forth,” says Richard Allaire, owner and head chef of Metacom Kitchen in Warren. By adhering to professionalism, cleanliness, concise communication and organization, staff can limit the chaos common in many commercial kitchens.

Echoing some of Allaire’s concerns is Ben Lloyd, owner/chef of Salted Slate, and owner of Providence Wine Bar, both in Providence. “If you walk away leaving something messier than you found it, you’re not paying attention it sets in motion . . . the need for a two-hour marathon cleaning session.”

With ownership interest in several Newport venues, including Midtown Oyster Bar, The Surf Club, Zelda’s and the family-run Landing Restaurant, Patrick Kilroy applies his “French fry test” to assess new hires and evaluate long-term employees. If Kilroy sees employees simply step over a French fry on the ground––which he has deliberately tossed there–– he will remind them to focus on cleanliness and safety, says Kilroy, especially with toddlers and seniors among their customers.

Staff––especially those in the kitchen––who fail to show up without giving notice burns Pezza. “That stresses out everyone.” While all line cooks have their own OCD (obsessive compulsive disorder) thing, Pezza says, hers revolve around staff who put the olive oil container away in the wrong place or use too many kitchen towels that aren’t folded as she prefers.

“When I hear the sounds of glasses and plates breaking,” says Derek Wagner, owner of Nick’s on Broadway and his newest venture, Nick’s on Westminster, “it immediately goes up my spine.”

“Late line cooks and deliveries arriving during service,” says Joe Flowers, The Mooring’s executive sous chef, of his pet peeves. And Sequeira of Siena notes, “When the kitchen doesn’t read the ticket correctly and has to remake the entire dish, it makes the customer angry . . . it affects our bottom line.”

SLIPSHOD SUPPLIERS DISRUPT SERVICE

When the Providence Wine Bar’s wine supplier delivers an incomplete order, Lloyd is left high and dry. “I find out the day of the expected delivery that [my supplier] is out of something that is completely avoidable,” he says. Then, when a customer comes in and requests that vintage, we have to improvise in the moment and apologize that we didn’t get to change the daily menu, explains Lloyd.

“When we need the product for our menu and we can’t count on it being there, it’s really hard,” agrees Wagner, who has had to part company with farmers and other suppliers who trounce through the dining room in the middle of service. Of the suppliers and job-seekers who show up unannounced on a Friday night to see the chef, Wagner says wryly, “It shows a serious lack of awareness I don’t know that they’d be a good fit.”

Celestial Café’s Read says tardy liquor deliveries can upset the restaurant’s workflow when they arrive during evening service. “It happens way too often, and it doesn’t give us time to ice down the beer or wine so we end up scrambling right as guests are coming in to enjoy their dinner.”

While these folks willingly shared their work-related pet peeves (and don’t we all have pet peeves?), they all expressed deep satisfaction with their chosen professions. We gave Metacom Kitchen’s Allaire the last word: “It’s our job to do our best for our customers every day it’s up to us to live up to their expectations.”


No-shows like a reserved party for eight, the day’s produce delivery or the replacement dishwasher can disrupt a commercial kitchen’s flow and its bottom line. Other actions––such as customers pulling out their ubiquitous cell phones to engage in long-winded, loud and disruptive phone conversations or to pose for group selfies––are just plain annoying. To get the inside scoop, we dished with a baker’s dozen of the state’s most knowledgeable restaurant folk about their particular pet peeves. If you, dear reader, recognize yourself—whether as a diner, vendor or employee—here’s your opportunity to look in the mirror and change your ways!

THINK YOU’RE A LOW-MAINTENANCE CUSTOMER?

Guests claiming to be celiac and then ignoring their self-imposed “no gluten” restriction at dessert time is bothersome to owner/chef Kevin Gaudreau of KG Kitchen Bar in Providence. “We design a special menu for a customer who says she is celiac and then, after ordering a chocolate cake for dessert, the customer says, ‘Well . . . I can have a little bit of flour.’ It blows our mind, and it usually happens when we’re really busy and that [disruption] can affect the total flow of our operation.”

Food allergy fakers abound. Chef Gina Pezza of Warwick’s Vanda Cucina recalled a customer who knocked back a White Russian, after insisting she could not consume any dairy.

“Half-baked” complaints from customers who don’t understand what they’re ordering irritate many chefs: The pork belly is too fatty, the salmon in the smoked salmon platter is raw, the grilled chicken sandwich is hot and the list goes on.

One customer at the Beehive Café in Bristol who was reluctant to read the menu, asked, “Can’t I just order what I want?” Clearly ignoring the menu, another Beehive customer, when ordering the egg sandwich––which comes with Cheddar, arugula and sliced tomato–– asked for no tomato, no arugula and no egg. In other words, the order was for a plain grilled cheese sandwich, which, said owner Jennifer Cavallaro, caused the kitchen staff to have a meltdown. Pezza’s recommendation to such customers: “Sometimes you need to let the chef and server guide you to choose something you’ll actually like.”

And, Branden Read, co-owner/chef of Celestial Café in Exeter, remembers a customer who complained that he didn’t like the coffee–– the very same coffee he’d ordered week after week––and didn’t want to pay for it.

Tailoring his business to suit himself, Howard Croft, who owns Kitchen in Providence, says, “Sometimes there’s a learning process for people who come here.” If you prefer a different choice of music, ask for a different preparation of a daily special, want to buy half-a-dozen muffins or pay by credit card, Kitchen’s not the place for you, confirms Croft, who strongly dislikes it when people sit at tables that his crackerjack waitress––whom he calls “a gem in the ocean”––has not yet cleared and bussed. “Do you really want to sit at a table with someone else’s leftovers?”

During busy nights at Siena in East Greenwich, customers chit-chatting with her (while she’s clearly swamped) or customers who linger at the table for 30 minutes after cashing out frustrate server Jennah Sequeira.

“Our pet peeve is when something’s not perfect and we aren’t given the opportunity to do something about it while the customer is still in our restaurant,” says Geremie Callaghan, co-owner of Fluke Newport, speaking for herself and her management team. Like many chefs interviewed, including Beau Vestal, chef/owner of New Rivers in Providence, Callaghan and her team want happy, satisfied and satiated customers.

Last minute no-shows of large parties frustrate Vestal and Callaghan. “It’s tough for small restaurants like ours when this happens. We know people’s plans change, but try to give us a call to give us a heads up,” says Vestal.

EMPLOYEES CAN MAKE OR BREAK A RESTAURANT

“My biggest pet peeve is [staff ] bantering back and forth,” says Richard Allaire, owner and head chef of Metacom Kitchen in Warren. By adhering to professionalism, cleanliness, concise communication and organization, staff can limit the chaos common in many commercial kitchens.

Echoing some of Allaire’s concerns is Ben Lloyd, owner/chef of Salted Slate, and owner of Providence Wine Bar, both in Providence. “If you walk away leaving something messier than you found it, you’re not paying attention it sets in motion . . . the need for a two-hour marathon cleaning session.”

With ownership interest in several Newport venues, including Midtown Oyster Bar, The Surf Club, Zelda’s and the family-run Landing Restaurant, Patrick Kilroy applies his “French fry test” to assess new hires and evaluate long-term employees. If Kilroy sees employees simply step over a French fry on the ground––which he has deliberately tossed there–– he will remind them to focus on cleanliness and safety, says Kilroy, especially with toddlers and seniors among their customers.

Staff––especially those in the kitchen––who fail to show up without giving notice burns Pezza. “That stresses out everyone.” While all line cooks have their own OCD (obsessive compulsive disorder) thing, Pezza says, hers revolve around staff who put the olive oil container away in the wrong place or use too many kitchen towels that aren’t folded as she prefers.

“When I hear the sounds of glasses and plates breaking,” says Derek Wagner, owner of Nick’s on Broadway and his newest venture, Nick’s on Westminster, “it immediately goes up my spine.”

“Late line cooks and deliveries arriving during service,” says Joe Flowers, The Mooring’s executive sous chef, of his pet peeves. And Sequeira of Siena notes, “When the kitchen doesn’t read the ticket correctly and has to remake the entire dish, it makes the customer angry . . . it affects our bottom line.”

SLIPSHOD SUPPLIERS DISRUPT SERVICE

When the Providence Wine Bar’s wine supplier delivers an incomplete order, Lloyd is left high and dry. “I find out the day of the expected delivery that [my supplier] is out of something that is completely avoidable,” he says. Then, when a customer comes in and requests that vintage, we have to improvise in the moment and apologize that we didn’t get to change the daily menu, explains Lloyd.

“When we need the product for our menu and we can’t count on it being there, it’s really hard,” agrees Wagner, who has had to part company with farmers and other suppliers who trounce through the dining room in the middle of service. Of the suppliers and job-seekers who show up unannounced on a Friday night to see the chef, Wagner says wryly, “It shows a serious lack of awareness I don’t know that they’d be a good fit.”

Celestial Café’s Read says tardy liquor deliveries can upset the restaurant’s workflow when they arrive during evening service. “It happens way too often, and it doesn’t give us time to ice down the beer or wine so we end up scrambling right as guests are coming in to enjoy their dinner.”

Alhoewel hierdie mense gewilliglik hul werkverwante troeteldiere gedeel het (en het ons nie almal troeteldiere nie?), Het hulle almal diep tevredenheid uitgespreek met hul gekose beroepe. Ons het Allaac van Metacom Kitchen die laaste woord gegee: 'Dit is ons taak om elke dag ons bes vir ons kliënte te doen, dit is aan ons om aan hul verwagtinge te voldoen.'


No-shows soos 'n gereserveerde partytjie vir agt, die aflewering van die dag of die vervangende skottelgoedwasser kan die vloei van 'n kommersiële kombuis en die uiteinde daarvan versteur. Ander aksies-soos dat kliënte hul alomteenwoordige selfone uittrek om langdurige, luide en ontwrigtende telefoongesprekke aan te gaan of om vir groeps-selfies op te tree-is eenvoudig irriterend. Om die binnekant te kry, het ons saam met 'n tiental bakkers van die staat se bekendste restaurante oor die spesifieke troeteldier -etes geëet. As u, liewe leser, uself herken - hetsy as 'n eetplek, verkoper of werknemer - is dit u geleentheid om in die spieël te kyk en u lewenswyse te verander!

Dink u dat u 'n lae-onderhoudskliënt is?

Gaste wat beweer dat hulle coeliakie is en dan hul selfopgelegde "geen gluten" -beperking tydens nagereg ignoreer, is die eienaar/sjef Kevin Gaudreau van KG Kitchen Bar in Providence lastig. 'Ons ontwerp 'n spesiale spyskaart vir 'n klant wat sê dat sy coeliak is, en nadat hy 'n sjokoladekoek vir nagereg bestel het, sê die klant:' Wel. . . Ek kan 'n bietjie meel eet. '

Voedselallergie -vervalsers is volop. Sjef Gina Pezza van Warwick se Vanda Cucina het 'n kliënt onthou wat 'n Wit Rus teruggeslaan het, nadat hy daarop aangedring het dat sy geen suiwel kon eet nie.

'Halfgebakte' klagtes van kliënte wat nie verstaan ​​wat hulle bestel nie, irriteer baie sjefs: die varkbuik is te vet, die salm in die gerookte salmbord is rou, die gegrilde hoenderbroodjie is warm en die lys gaan voort .

Een klant by die Beehive Café in Bristol wat huiwerig was om die spyskaart te lees, het gevra: 'Kan ek nie net bestel wat ek wil hê nie?' 'N Ander kliënt van 'n byekorf het die spyskaart duidelik geïgnoreer toe hy die eierbroodjie bestel - wat saam met Cheddar, rucola en gesnyde tamatie kom - - om geen tamatie, geen rucola en geen eier te vra nie. Met ander woorde, die bestelling was vir 'n gewone gegrilde kaasbroodjie, wat volgens die eienaar, Jennifer Cavallaro, veroorsaak het dat die kombuispersoneel ineenstort. Pezza se aanbeveling aan sulke kliënte: "Soms moet u die sjef en bediener u laat lei om iets te kies waarvan u eintlik hou."

En Branden Read, mede-eienaar/sjef van Celestial Café in Exeter, onthou 'n kliënt wat gekla het dat hy nie van die koffie hou nie-dieselfde koffie wat hy week na week bestel het-en nie wou nie betaal daarvoor.

Howard Croft, wat die eienaar van Kitchen in Providence is, het sy onderneming aangepas, en sê: "Soms is daar 'n leerproses vir mense wat hierheen kom." As u 'n ander keuse van musiek verkies, vra vir 'n ander voorbereiding van 'n daaglikse spesiale aanbieding, wil u 'n halfdosyn muffins koop of met 'n kredietkaart betaal, Kitchen is nie die plek vir u nie, bevestig Croft, wat dit nie sterk hou as mense sit by tafels wat sy crackerjack -serveerster - wat hy '' 'n juweel in die see '' noem - nog nie skoongemaak het nie. 'Wil u regtig aan tafel sit met iemand anders se oorskiet?'

Tydens besige nagte in Siena in East Greenwich, klets kliënte met haar (terwyl sy duidelik oorweldig is) of kliënte wat 30 minute aan tafel sit nadat hulle die frustrerende bediener Jennah Sequeira uitbetaal het.

"Ons troeteldier is wanneer iets nie perfek is nie en ons nie die geleentheid kry om iets daaraan te doen terwyl die kliënt nog in ons restaurant is nie," sê Geremie Callaghan, mede-eienaar van Fluke Newport, en praat vir haarself en haar bestuurspan . Soos baie sjefs wat ondervra is, insluitend Beau Vestal, sjef/eienaar van New Rivers in Providence, wil Callaghan en haar span gelukkige, tevrede en versadigde kliënte hê.

Vestal en Callaghan frustreer die laaste minuut van groot partytjies. 'Dit is moeilik vir klein restaurante soos ons s'n as dit gebeur. Ons weet dat mense se planne verander, maar probeer ons 'n oproep gee om op hoogte te bly, 'sê Vestal.

WERKNEMERS KAN 'N RESTAURANT MAAK OF BREEK

'My grootste troeteldierpiepie is dat die personeel heen en weer gesels,' sê Richard Allaire, eienaar en sjef van Metacom Kitchen in Warren. Deur te hou by professionaliteit, netheid, bondige kommunikasie en organisasie, kan personeel die chaos in baie kommersiële kombuise beperk.

Ben Lloyd, eienaar/sjef van Salted Slate, en eienaar van Providence Wine Bar, beide in Providence. 'As u wegstap en iets morsiger laat as wat u dit gevind het, let u nie daarop dat dit aan die gang kom nie. . . die behoefte aan 'n skoonmaak sessie van twee uur.

Met eienaarsbelang in verskeie Newport-venues, waaronder Midtown Oyster Bar, The Surf Club, Zelda's en die Landing Restaurant wat deur die familie bestuur word, pas Patrick Kilroy sy 'French fry test' toe om nuwe werknemers te beoordeel en langtermyn werknemers te evalueer. As Kilroy sien dat werknemers net 'n Franse braai op die grond trap - wat hy doelbewus daarheen gegooi het - sal hy hulle daaraan herinner om op netheid en veiligheid te fokus, sê Kilroy, veral met kleuters en bejaardes onder hul kliënte.

Personeel - veral diegene in die kombuis - wat nie opdaag sonder om kennis te gee nie, brand Pezza. 'Dit beklemtoon almal.' Alhoewel alle kokkers hul eie OCD (obsessiewe kompulsiewe versteuring) het, sê Pezza, draai die hare om personeel wat die olyfoliehouer op die verkeerde plek weggooi of te veel kombuishanddoeke gebruik wat nie gevou is soos sy verkies nie.

"As ek die geluide van glase en borde hoor breek," sê Derek Wagner, eienaar van Nick's on Broadway en sy nuutste onderneming, Nick's op Westminster, "gaan dit onmiddellik oor my ruggraat."

"Laat kookkos en aflewerings wat tydens diens kom," sê Joe Flowers, die uitvoerende sous -sjef van The Mooring, van sy troeteldiere. En Sequeira van Siena sê: 'As die kombuis nie die kaartjie reg lees nie en die hele gereg moet herskep, maak dit die kliënt kwaad. . . dit beïnvloed ons uiteinde. ”

LEKKERSVERSKAFFERS ONDERSTREEPDIENS

As die wynvoorsiener van die Providence Wine Bar 'n onvolledige bestelling lewer, word Lloyd hoog en droog. "Ek vind uit op die dag van die verwagte aflewering dat [my verskaffer] uit iets is wat heeltemal vermy kan word," sê hy. As 'n klant dan inkom en die vintage vra, moet ons op die oomblik improviseer en om verskoning vra dat ons nie die daaglikse spyskaart kon verander nie, verduidelik Lloyd.

"As ons die produk vir ons spyskaart nodig het en ons kan nie daarop reken dat dit daar is nie, is dit regtig moeilik," stem Wagner saam, wat met boere en ander verskaffers moes gesels wat te midde van die diens deur die eetkamer kom. . Van die verskaffers en werksoekers wat op 'n Vrydagaand onaangekondig opdaag om die sjef te sien, sê Wagner ywerig: "Dit toon 'n ernstige gebrek aan bewustheid, ek weet nie dat dit goed pas nie."

Celestial Café's Read sê aflewerings van te laat drank kan die werkstroom van die restaurant versteur as dit tydens aanddiens opdaag. 'Dit gebeur te gereeld, en dit gee ons nie tyd om die bier of wyn af te drink nie, sodat ons vinnig kan ronddwaal terwyl gaste hul aandete kom geniet.'

Alhoewel hierdie mense gewilliglik hul werkverwante troeteldiere gedeel het (en het ons nie almal troeteldiere nie?), Het hulle almal diep tevredenheid uitgespreek met hul gekose beroepe. Ons het Allaac van Metacom Kitchen die laaste woord gegee: 'Dit is ons taak om elke dag ons bes vir ons kliënte te doen, dit is aan ons om aan hul verwagtinge te voldoen.'



Kommentaar:

  1. Gannon

    Ek twyfel dit.

  2. Landers

    Dieselfde...

  3. Gottfried

    Die ideale antwoord

  4. Agravain

    I regret, but I can help nothing. I know, you will find the correct decision. Moenie wanhoop nie.

  5. Jerryl

    U is eenvoudig 'n wonderlike idee besoek

  6. Brakus

    Korrek! Gaan!

  7. Andor

    Dit is merkwaardig, hierdie baie waardevolle boodskap

  8. Goro

    Jammer dat ek nie nou aan die bespreking kon deelneem nie - ek is baie besig. Maar ek sal terugkeer - ek sal beslis skryf wat ek oor hierdie kwessie dink.



Skryf 'n boodskap