Cook/Server. Who else is doing this!?

Discussion in 'Back of the House' started by Kai Wang, Dec 28, 2018.

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  1. Dec 28, 2018 #1

    Kai Wang

    Kai Wang

    Kai Wang

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  2. Dec 28, 2018 #2

    WAVERY

    WAVERY

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    Rad idea in principle...but so is communism.
     
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  3. Jan 1, 2019 #3

    Kai Wang

    Kai Wang

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    But, now, cooks make more money
     
  4. Jan 1, 2019 #4

    crockerculinary

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    There is a spot down in LA called scratch bar that has been doing this for a few years. Haven’t checked in on them much but they are still alive.
    Here’s an article from before opening- https://openforbusiness.opentable.com/tips/why-this-chef-is-opening-a-restaurant-with-no-servers/
    Here’s one catching up with them after a year open-
    https://openforbusiness.opentable.com/trending/one-year-inside-restaurant-no-service-staff/

    I think it’s a great idea for a tasting menu only restaurant, but prob not anything else.
     
  5. Jan 1, 2019 #5

    JBroida

    JBroida

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    Yeah... so many places for so long... somni is another one doing it at a very high level, as is dialogue
     
  6. Jan 1, 2019 #6

    frampton

    frampton

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    I don’t think this is a very good idea. These are two different skill sets, and this makes it difficult to focus on either. It seems like a “Jack of all trades, master of none,” scenario. And the chance of getting a full staff of cooks who are also good waiters seems poor.
     
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  7. Jan 2, 2019 #7

    Paraffin

    Paraffin

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    So, this is basically a taste of what it's like to have your own private chef on a yacht, or some other high-end situation where there wouldn't be serving staff. I can see the appeal in that.

    On the other hand... I have friends who manage and run (but don't own) a high-end Bed & Breakfast, and that's a similar gig where you're chef, wait staff, cleanup and hosts. It's a *lot* of work. You need almost a split personality to pull off the calm and poise dealing with clients, and then shift into kitchen maniac mode behind the scenes. People tend to burn out after doing it for a while.
     
  8. Jan 2, 2019 #8

    aaamax

    aaamax

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    With very few exceptions, the great majority of cooks I have worked with lack social skills. In other words, they have no business being in direct contact with the paying public.
    And as far as chefs go. Only one comes to mind that wasn't a complete freak.
     
  9. Jan 2, 2019 #9

    Kai Wang

    Kai Wang

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    Yes, we do have a small menu and only server wine and beer.
     
  10. Jan 16, 2019 #10

    Dendrobatez

    Dendrobatez

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    Wait.... I cook for a living because I don't want to deal with people.
     
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  11. Feb 10, 2019 #11

    Michi

    Michi

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    This is what I do every time I cook, so what's the big deal? ;)
     

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