Poseidon rules here, a benevolent dictator, so it just makes sense that to put extra effort into training your floor staff to move quickly with authority, turning tables.
How refreshing. After having recently read so many posts on Social Media about the appalling service in Tasmania, here we were in a kind and welcoming environment that put the hospitable back into hospitality.
“In this industry, 30% is really hard and 70% is fun, and the crazy thing is we spend more time kicking ourselves up the arse about the 30% than enjoying the 70%. Isn’t that nuts?”
“Hospitality is very pressured, with hard long hours, and it’s important that you have some sort of hobby or interest outside of your work that burns that stress, gives you an outlet and releases the pressure so you live to cook another day.”
Fresh country air, an unpretentious place like grandma’s comfy chair – that’s the Fern Tree Tavern. And long may it last.
Malaysia cheap eats and a blissful dim sum offering in the heart of Georgetown. Penang rocks.
“Probably by next year I’ll be phasing out of the private chef market and into the health and wellness in the corporate world. Funny how life pushes you into a direction, and then you suddenly go, “Oh yeah! Something from 8 years ago set me up on this path!”
A final face lift for what must have been a quaint old lady has breathed fresh life into this corner store. And don’t miss the courtyard bar.
Mis en place? Means so much more to Jeff than the preparation in the kitchen. It starts inside the head, and oscillates out in every sphere of your life. Take note:
“I don’t care where it comes from, if it’s a really good wine, we’ll find a home for it.” Tim at Cool Wine uses his Tasmanian connections to underpin the main stock base of his business, and finds it’s incredibly exciting to watch what began as a cottage industry expand exponentially.