We have opened the boutique a week ago.
We've managed to get Table 28 up and running more or less smoothly.
The new restaurant (rue Bailleul) is undergoing fast and exciting construction.
In the evenings I'm roasting chickens at Table 28 with Fabien and Sofian.
The chickens are bigger and better than ever.
I've never been so busy and yet that isn't really the hardest part of the job.
Construction complications, balancing budgets, heavy lifting (the refrigerators arrived at the Boutique)... I'm handling it with ease (thanks to Marie and Josh, Catherine, Sofian, Fabien, Bernard...)
The hardest part of the restaurant business is stil the same:
Keeping customers satisfied by staying focused, humble, and constantly asking the question 'How can we make this better?'
Sometimes it is a food question, sometimes it is a service question, sometimes it is an attitude question.
Tonight it was a chicken leg question.
After three years I've learned quite a lot. Tonight I was reminded that I'm at the beginning of my apprentissage.