Of course I want to create food that is delicious, but this depends on so much more than simply what's going on in the mouth-context, history, nostalgia, emotion, memory and the interplay of sight, smell, sound and taste all play an important part in our appreciation and enjoyment of food.
Monday 21 March 2011
A day in the life of our waitress
Ever thought the smiley, charming gracious receptionists in a restaurant is like? For some it’s a piece of cake and for some it’s a high pressure job.
It’s hard to find the right balance but our waitress Kelly has nailed it.
She speaks about behind the scenes fun, drama, pressure and challenges.
10:30 AM Spend first half hour or so checking the reservation system to download all the booking requests. I even do funny monkey dance on receiving a client feedback. The customers at the restaurant are very gracious, and service and food is always superb so it’s a pleasure hearing their comments as they leave happy and satisfied. It definitely leads to a good start of the day!
11.00AM Rush for a late breakfast meal we get here. Most of the time i complain but never miss the special curry day. I know it sounds too early to have curry but I love it!
11.:30 AM Run for a quick “sutta” (cigarette) break.
11.40 AM Put my make up on and gear up for the lunch service. I must say I love my role at the restaurant- greeting the guests. There are lots of dignitaries and MP’s too, and so you also get lots of journalists- it can be quite exciting watching them interviewing- imagining what secrets they are uncovering!
12:00 PM Ensure all the private rooms are ready if there is an event or open for alacarte service. There’s the library, bar, private dining room and the mezzanine level as well as the main restaurant, so on busy days there’s a lot to prepare & the afternoon always flies by.
12:30 PM Answer more phone calls/ client emails. Say hello to local concierges and update them about new upcoming events.
2.30 PM make sure I have all the bookings arranged for the evening- often following up with secretaries and PA’s that I now know well, checking that their bosses will have everything they need for their business dinner.
3.30 PM Update the General Manager or Executive Chef Siddhartha who are often in the restaurant and it’s an important part of my job to feedback to them on client comments. Strive to make every guest’s experience impeccable, and it’s something the whole team take immense pride in.
4:00 PM Resolve any mushrooming issues and explain the team to ensure it’s handled well
5:30 PM I’m off home to put my feet up.
In nutshell, Working in a restaurant is very challenging and demanding but fun and rewarding at the same time.
The chance for some peace and quiet in the evenings is always welcomed!
It’s hard to find the right balance but our waitress Kelly has nailed it.
She speaks about behind the scenes fun, drama, pressure and challenges.
6:30 AM Alarm goes off. I keep snoozing the alarm button because who wants to be an early riser?
7:00 AM Suddenly i jump from my bed look at the clock to see how much time do i have to bath, brush, dress up and of course travel.
8:30 AM It’s always so nice walking in through the grand front doors into the warmth and smelling the delicious breakfasts being served to early guests.
Simultaneously sorting my diary in an attempt to be absolutely organise but fail most of the time as i still haven’t got my caffeine shot.
9:00 AM Start chalking out the reservation plans, confirmations, menus, table allocations etc.It takes me a few hours to set up for the lunch service where I double check bookings, and assist setting up the events that we have in the restaurant.10:30 AM Spend first half hour or so checking the reservation system to download all the booking requests. I even do funny monkey dance on receiving a client feedback. The customers at the restaurant are very gracious, and service and food is always superb so it’s a pleasure hearing their comments as they leave happy and satisfied. It definitely leads to a good start of the day!
11.00AM Rush for a late breakfast meal we get here. Most of the time i complain but never miss the special curry day. I know it sounds too early to have curry but I love it!
11.:30 AM Run for a quick “sutta” (cigarette) break.
11.40 AM Put my make up on and gear up for the lunch service. I must say I love my role at the restaurant- greeting the guests. There are lots of dignitaries and MP’s too, and so you also get lots of journalists- it can be quite exciting watching them interviewing- imagining what secrets they are uncovering!
12:00 PM Ensure all the private rooms are ready if there is an event or open for alacarte service. There’s the library, bar, private dining room and the mezzanine level as well as the main restaurant, so on busy days there’s a lot to prepare & the afternoon always flies by.
12:30 PM Answer more phone calls/ client emails. Say hello to local concierges and update them about new upcoming events.
2.30 PM make sure I have all the bookings arranged for the evening- often following up with secretaries and PA’s that I now know well, checking that their bosses will have everything they need for their business dinner.
3.30 PM Update the General Manager or Executive Chef Siddhartha who are often in the restaurant and it’s an important part of my job to feedback to them on client comments. Strive to make every guest’s experience impeccable, and it’s something the whole team take immense pride in.
4:00 PM Resolve any mushrooming issues and explain the team to ensure it’s handled well
5:30 PM I’m off home to put my feet up.
In nutshell, Working in a restaurant is very challenging and demanding but fun and rewarding at the same time.
The chance for some peace and quiet in the evenings is always welcomed!
Wednesday 9 March 2011
Clases de Cocina Creative de la India
Ahora tienes la oportunidad de aprender mas sobre la cocina indu y sus sabores, el curso (Dia 26 de Marzo, 2011) contara con un maximo de 10 personas y un coste de 35 € por persona. Si estas interesado/a en descubrir el arte de las especias puedes ponerte en contacto con nosotros en la direccion: rasoirestaurant@gmail.com y para reservar tu cupo al tlfno: 922244505
El festival de los colores
Dia : 19 de marzo, 2011
El horario para poder disfrutar de esta propuesta gastronómica es: de 13.00 a 16.00 (degustación de menú) y de 20.00 a 00.00 (degustación de menú y espectáculo de danza hindú).
Precio: 21.00 per persona (Incluye agua, refresco y vino).
Para más información, visita nuestra página web http://www.rasoirestaurant
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