Discussion in 'Back of the House' started by Kai Wang, Dec 28, 2018.
Rad idea in principle...but so is communism.
But, now, cooks make more money
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-
I think it’s a great idea for a tasting menu only restaurant, but prob not anything else.
Yeah... so many places for so long... somni is another one doing it at a very high level, as is dialogue
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.
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.
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.
Yes, we do have a small menu and only server wine and beer.
Wait.... I cook for a living because I don't want to deal with people.
This is what I do every time I cook, so what's the big deal?
Separate names with a comma.