Today started just like every other day.

Staff arrived at 4:00.

Pre-shift at 4:30.

Doors opened at 4:50.

We opened early so we can seat more people at 5:00. Tonight all of our 5:00’s were sat by 4:55.

At 5:05 I answer the phone. It’s a guy who’s concerned that he can’t find our menu online. Then he has questions. About the cuisine. The prices. Reservations.

About 90 seconds into this phone the chef arrives at my side. He needs me for something.

Usually at this time if he needs something it’s a friend wanting a reservation.

I hand the phone to the lead host.

Chef says, there’s a car in the parking lot. The engine is running. The driver is passed out at the wheel.

One of our line cooks discovered this when he went out to smoke before service started.

I head to the larking lot. Take out my phone. I approach the car. I can see the driver is slumped over.

Chef hangs back with a couple of employees.

I knock on the window.

No response.

I knock again.

No response.

I call 911.

They answer.

I choose my words carefully. I don’t want to create a scenario that may not be true.

I tell the operator that I have a car running in the parking lot. The driver is slumped over. I don’t know if it’s a medical emergency, drugs or alcohol.

He asks a lot of questions.

I answer.

At some point I send chef in to cook. They can live without me. Chef needs to cook.

Eventually, the police officer patches through to our town.

Not long after the police arrive.

He asks if I’ve knocked.

I have.

He asks if the door is locked.

I explain I didn’t try it. I say, in todays times I’m not going to open the door, I have no idea what the result will be.

He knocks. No answer.

He opens the door.

The kid wakes up. He’s mid 20’s.

They talk. I can’t hear.

It’s starting to rain again.

He’s talking to him when the paramedics arrive.

Eventually they take him into the back of the ambulance.

I approach the police officer. He says he doesn’t appear high or drunk but he is out if it.

At this point, I say I have to get back inside.

It’s close to 5:45.

I leave.

The cop eventually checks in. They are taking the guy to the hospital to be checked out. They are leaving the car.

That’s where it was left.

I hope it was just a medical situation. I hope he didn’t break any laws and I hope he doesn’t get into trouble.

Serving edition.

Memorial Day weekend in NYC is Fleet Week. Ships from all over the world descend on the city for the weekend.

It’s way too much drinking.

Way to many less than 10% tips.

Way too many people saying you should be nice they don’t get paid much.

To many rowdy assholes.

I’m so glad I don’t experience that anymore.

A year ago when I started we were taking credit cards for reservations. We stopped as it got busier as it adds time to the transaction.

Chef started doing this because we were having no shows.

Tonight we set a record.

1 no show.

But.

From 4:00 until close we had 14 parties cancel. 44 people.

That’s a server I didn’t need. That’s 14 parties my staff thought they’d get but didn’t.

That’s also people we said no to because we started the evening close to capacity.

Most of these guests entered a credit card when they made the reservation.

Tomorrow I’m going to charge them. $25 per person.

$1,100 dollars for us.

We don’t see the money. It’s applied to our bill.

But it’s going to bring me great joy to hit the charge button tomorrow.

Great joy.

Today I was checking reviews. I prefer to do this over a Google alert.

We got the following review this week on Trip Advisor.

This restaurant seems to have new management. We received many texts to confirm an early (bar seating) dinner. Lots of hovering oversight upon arrival and appointed seating at the bar. Gone are the days of selecting your own seats at the bar! Also gone is the delicious chicken parm entree. This has become an extremely over priced restaurant. I appreciate that meat prices are going up everywhere but $51 dollars for a filet in this town is too much for this local. Dave has always been a pleasure behind the bar. Great drinks. Great service.

Hmmm

Let’s deconstruct this.

First. We don’t text you. The app does. You can opt out. Many people do. Most people love the feature. And you can text us back if you’re running late, have a question etc

I’m not sure what hovering oversight is except maybe we sat them where we wanted them, not where they wanted to be. Doesn’t every restaurant do this?

Yes, you don’t get to seat yourself at the bar. Weren’t you glad wnen you got here for your reservation and you knew you had a spot.

I’ve been at the restaurant for a year. We haven’t had chicken parm since before I started. I think it’s actually been close to two years.

Two points to be made next.

If we don’t raise our prices we don’t stay in business. We’d love to keep them the same but if we do we won’t be able to pay our expenses.

Second our filet doesn’t cost $51. It’s $58. You’ll be super surprised when you check your receipt.

You are right. Dave is great.

As for being a local.

We’ve been taking reservations at the bar since COVID. So almost two years.

No chicken parm for just as long.

We’ve been using Resy for a year and a half.

So the truth is you come every two years.

So you aren’t really our target local. We are catering to the people that have standing reservations. Who come four or five times a month. Some even once a week. Some two or three times a week.

We know we are expensive. The nature of the restaurant requires we be expensive. The option would be to serve choice meat. On a gas grill. And you wouldn’t enjoy it as much.

We’ll keep doing what we do.

We’ll see you Memorial Day weekend 2024.

There was a shooting this week.

Which brings me to tonight’s post.

I have a friend who works in California who terminated a difficult employee this week. We chat on the phone often.

She tells me the stories.

I worry that I’m going to get a message that he showed up at her restaurant.

Meanwhile.

Every night I tell my staff that they HAVE to check out with me when they are done.

Ultimately it’s so I know who us in the building.

Because I don’t want to get the shit scared out of me when I thin I’m alone.

But ultimately and I’ve never shared this with anyone but just in case something unspeakable happens.

Who is in the building.

Where are the exits.

Where do we meet? What do we do?

I go there.

Even when I think I might be crazy.

But.

Am.

I?

Last week I wrote a post about how shall our community is.

It’s works for good as well.

Tonight a new server started.

He did great. The staff loved him.

Fun fact.

He worked at a very nice restaurant in Portland. I know several people who work there. I checked in with them.

They loved this guy.

And my staff loved him.

I’ll let you know how he works out.

I started hiring for the season in March.

I hired a bunch of servers and a few hosts.

One of those hosts started last Wednesday.

She was fine. But then missed the rest of the week.

She returned today for orientation. Then a training shift.

I won’t go into details but by 5:01 I knew it wasn’t going to work.

Orientation is all about culture. And family.

And I learned a long time ago. If someone is rude to me. They will be rude to their coworkers. They’ll be rude to the guests.

By 6:30 several employees had approached me to say this won’t work.

So at the end of her shift I told her it wasn’t a good fit so she didn’t need to come back.

She laughed and thought I was kidding.

She still thought I was kidding when the conversation was over.

I wish her well. But don’t be rude to the boss.

Let me tell you about my day before service.

I got to work at 12:30 today. I’m not expected until 1:00 but I’m seriously in the weeds.

I had four new employees starting. An interview. A meeting with chef. Phone calls. Emails. Printing to do.

I got to work at 12:30. I checked voicemails. I didn’t return them. I just wrote them down.

Then I spent 20 minutes printing documents for training.

Chef arrived at 1:10 for our Thursday meeting.

I sat down with my first cup of coffee to chat with him. I got ten minutes into my list when Andy arrived for his interview.

I told Andy I was running late. Finished up with chef.

I interview Andy. It’s 1:40. He’s young. But enthusiastic. I’m willing to give him a chance. I ask if he can stick around for my orientation. He says yes.

While I’ve been interviewing him my 2:00 orientation crew has been showing up.

I meet them in the lobby. There are three people there.

The two hosts I was expecting and a person who must be a server. She’s dressed very cute in a dress which confuses me as she should be in all black.

I thank them for being there.

I say I’m still waiting on one server. And that I hope she shows. I’m still confused.

I suggest we move to a big table.

We get there and suddenly two additional servers have shown up. I’m confused. Who’s the lady in the dress.

OH. MY. FUCKING. GOD.

IT’S RUTH!!!

Ruth Is a friend of Adam’s who is moving to the area. Just a few minutes away. I’ve met her a million times.

We’ve been talking about her working for me for months. She’s relocating from nyc.

We had planned to meet.

BUT.

In my head the meeting was Friday at 2:00. Based on our texts it was today.

I ask the group to wait and Ruth and I chat.

We discuss what she wants. What I’m hoping for.

I ask if she can stick around for my orientation.

However. I’m still embarrassed I didn’t recognize her.

Full disclosure.

She was in a dark room silhouetted by the bright outside light. And I’m an idiot. Other than that. All was good.

She stuck around. I conducted my orientation, which was a tour of the space and a chat about culture and hospitality.

I’m still embarrassed.

But. I’m looking forward to having her help. She’ll be a great addition to my team.

This is my life.

Weeds glorious weeds.

So many compliments tonight.

Lots and lots of summer regulars in tonight.

All of them filled with compliments of the tight ship I run.

I have no idea about that.

But I do have a good staff. And they do a great job. And it feels nice to have the recognition.

These are all regulars who’ve been gone for the winter.

Which brings me to Olivia.

She just returned from college. She worked on the host team when I started. I was afraid she wouldn’t return because they were beaten up on a lot last year.

As much as I tried to protect them.

She commented tonight that the regulars are so nice now. I replied, it’s because I spent the winter training them.

And it’s true.

I cracked my whip and they all fell into line.

Just before I started a guy yelled at the team. They weren’t much nicer to me.

Now the family and I are great friends. They follow the rules. I take of them. And they treated Olivia like gold on Saturday when they were in.

They have another reservation tomorrow.

I’ll keep you posted about how long the honeymoon lasts.

Meanwhile I’m glad Olivia is back. I’m glad the regulars know the rules.

I’d like to speak to the manager!!!

I got to work today.

Hit okay on the machine.

27 messages.

By the time I finished calling people back, there were 7 more.

Finally I look at the reservations for tonight.

WTF?

An 8:30 reservation.

How did that happen.

I call the number!

A woman answers.

I ask if they can come in earlier. They agree to 7:45.

Perfect.

They arrive.

They are super nice. Very kind.

I get them seated.

30 minutes later I’m standing in the wait station….watching.

And the same couple calls me over.

They ask if I’m who called them today.

I say yes. It was me.

The woman says she just knew that I was calling to jet them know we couldn’t accommodate their allergy.

This led to a conversation about how as long as you aren’t vegan you are good to go in our restaurant. They let me know how much they are loving the experience.

I say I’ll check back in at the end of the night.

I do. They can’t express enough how happy they were.

I’m sure Bob who was waiting on them wanted nothing more than for me to go away and stop talking to them so he could go home.

They loved everything about their experience.

They introduced themselves. I gave them my card.

When they were finally leaning, I stopped them at the door to say what a pleasure it had been to chat with them.

As awful as the last 24 hours had been it was affirming to meet someone nice.

Plus the man had a story I’ll share tomorrow.

Meanwhile. Be kind. If given the choice.

Akways be kind.