The service here is always… unusual, to say the least. From a wonky tea pot last time, this time we entered the archaeology of bacon.
Keith Ancker originally posted this on a Facebook Group – Chef’s Circle, and I loved his full on story of what his life’s been behind the pass. Now he’s moving on, and giving bouquets and brickbats to those from his past. Keith is in the USA, so for those Australians among us, some of the terms will be strange. But it’s worth the read, trust me. And I haven’t taken out the language… it’s how it is.
Meet Paul Foreman for Chef Talk. “A perfect service is like a perfect orchestra. It’s music to watch, and experience. Even behind the pass.”
Delilah, at the front of the restaurant, stood 8 feet tall in black leather, handcuffs and whip swinging from a thin belt around her waist. Zing!
An industry in crisis? Yes, I’ve said it before and I hope everyone’s listening. Because we need to act.
The number one word that all business and hospitality people need to focus on is probably not what you think. But it’s all important.
Dylan has a passion for hand-made, well-used and loved knives. Each one comes with a story or twenty, and Dylan takes his role as custodian seriously.
The number of restaurant start-ups and seats is now officially outpacing population growth. We need to deal with this scary statistic, and now.
Do you have a clear, workable management system? One that filters down or
sideways? I think sideways is the new down, really.
While the video and screen shot are of Geena Davis talking to film and TV people about the massive gender imbalance in the film industry, I thought it was incredibly pertinent to life behind the pass.