This week in the restaurant there was so much going on it is hard to know what to tell you about. As well as the table of coeliacs we also had a table of ‘Rowdy customers’, they were rugby players - I think you didn’t see them as nothing went wrong. They only seem to be showing the bad bits of service on TV. The rugby players really liked there free recipes but did take the bow off before taking it home (I think the bow was a bit too feminine for them!)
The coeliacs did have a good night and were pleased to have so much choice and were pleased that I understood what coeliac meant but it was a real shame the wrong ‘amuse-bouche’ was taken to them - I should have made sure all the waiting staff understood what a coeliac was! our time is so tight to get everything done we didn’t always get to do all the training we wanted to and as we didn’t know what our special tables were going to be before they arrived I didn’t talk about celiac disease with staff. We knew we wouldn't get the vegetarians and vegan because I am a vegetarian and Russell cooks for me all the time so it wouldn't be very fair to give us something we are that used to.
When it came to staff training what we did always manage to do was tastings. Russell had dishes ready for staff to try before service so they knew what we were selling, we also did wine tasting with the food to start to train staff on matching wines. It was very difficult to do much of this due to the time constraints and the fact we were only open Fri and Sat for service.
It said on TV that it took me twenty minutes to take their order but it really wasn’t as bad as it looked - it was not a case of walking out to them then back to the kitchen and back again and again…I went through the whole menu with them and explained every dish which is why it took so long. I did check everything they asked just to make sure - I would rather do that than them being given the wrong food.
That bit when we are cherry picking was filmed on the Saturday when we would rather have been getting ready for service. The cherries were delicious though! We did not give the cocktails away we sold them, they were delicious and very popular. We made the most money again this week!
We are all in the challenge, which to be honest I think was always going to be the case as it would have been rubbish for anyone to miss the challenge this week as it was excellent. The Chefs go to Le Manoir while the FOH go to Peid a terre.