Chefs make it Better
You wear a lot of masks as a chef; one of the most critical is to be innovative. I am referring to a chef and not a cook. Anyone can cook, it ain’t hard. But to be a chef you must stay ahead of the competition, be the best, always. The moment you rest on your laurels the competition swoops in and steals your business away. If you are on top of your game the customers will come back if not they are gone and wondering why you closed your doors. It’s the same for the dining room as well. In fact it is even more important for them. We all eat out, we know what we like and dislike but one universal truth exists; if the service sucks we are not going back. Whether you’re out on the town, getting a burger, or having an intimate dinner with someone special the service has to meet or exceed your expectations. In a way the dining room or general manager is in the same boat as the chef. “What can I do to make this a memorable experience”? It’s a question that is answered in sweat and tears. We all work hard in the industry to bring a plate of food to the table and every plate has to be better than the last. It is always the last meal at a restaurant that we remember. I remember chefs telling me “you only as good as the last meal”! And that’s what I mean by chefs make it better. Every day at work I try to make something better. I don’t work a 9-5 job 40 hours a week I work weird hours and my brain never shuts off (just ask my wife). I am always thinking about the food, the staff or the customers. It simply is never good enough. I may be happy with a dish but that will change and something new will arise. As humans who are we if we don’t try to make it better?
“There are two primary choices in life: to accept conditions as they exist, or accept the responsibility for changing them”. – Denis Waitley
