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.
To work!
2 comments:
Hey are you a professional journalist? This article is very well written, as compared to most other blogs i saw today….
anyhow thanks for the good read!
We wish Table 28 the best of luck!
I'm writing this from Table 21. When we downsized Thanksgiving in 2006, we gave our English handcrafted restaurant tables to friends, staff, and ex-staff (mostly the same group). Nicole got Table 10, Françcois Table 16, and Patricia Table 22, etc. I took just one tiny 2-top to use as my home office, Table 21.
So best of everything to Table 28 this winter and looking forward to the renaissance of Spring this Spring.
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