Dan Doherty’s role as Duck and Waffle’s executive chef kicks off at 9:00pm and this is his account of a busy night in his life
What is hospitality? Things so simple as giving a smile, remembering a customer’s beer of choice or replacing your sides if your partner has been on the phone for 10 minutes. Hospitality is something that is so easily taught, but rarely mastered.
Sitting at home, cold beer, it’s 2am. Having dealt with a breakfast rush, a brunch rush, and lunch rush and, er… a dinner rush, I realise I’ve not eaten all day. I know it’s bad, but when you are tasting all day, you sort of miss the hunger. I may sometimes reach for a pack of pasta, a pack of crisps or the odd take-out – but not always.
Rule number 1 of chef club, don’t slate your brother chefs. Only chains can be slated by a chef; when there’s a face to put to the restaurant, it’s off limits for criticism. Nobody really tells us the rules, but we all know the score.
I am standing at a customer’s table, the target of his invective. After being informed we have a less than happy guest by my manager, I am trying to find out where we went wrong, what we can learn from this – and ultimately trying to turn this around before they leave and shout about it to every man and his dog.
Sad news courtesy of this month’s Oldie. Elena Salvoni OBE, the 90-year-old maitre d’ of Elena’s Etoile in Charlotte Street is to retire, seemingly against her will.
The Grande Dame of dining tells the magazine’s Claire Daly that she isn’t bitter, but remains “gutted” at her redundancy. “People should be able to work for as long [...]
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