True stories.
I spoke with Michael Chernow-co owner of NYC’s TMS (The Meatball Shop), who just opened a 5th location, this one on the UES. (Upper East Side) I have been stalking Michael, because, I am smitten with their success–The balls behind meatballs, and the creation of such a hip concept from the least hip item at the party. I want to be a part of their growing success. That is, if, he doesn’t take out a restraining order first! Michael credited his success to “75% luck and 25% hard work.” It’s a humble, appropriate, clever line of bullshit. I might be apt to use it myself. That dude has worked his balls off. Has made, and continues to make, all the right moves.
Somewhat related, or not…
I actually “worked” last weekend at COBBLESTONES.. I don’t “expo” much anymore at my restaurants. Or bartend. Or run food.
Thanks to my own great luck (and one or two good decisions along the way) I am now surrounded by excellent people who have taken over what I once did, and what has now become for me, chiefly, a position of consulting and oversight. (And, of course, “research”) (Oh, and stalking)
But last weekend, with Super-GM Robin Dupell resting up in Aruba–before the fall-leads-to-holidays onslaught, and assistant but some-day super manager Tara Adams at a wedding… I was asked to help out Kelli; The lone-manager-of-12,000 square feet of brisk business, and “oversee” with my sleeves rolled up. With all 3 floors, and 4 private rooms booked, and a hockey game at the Tsongas Arena, and theater at The Merrimack Rep, and a “regular” autumn Saturday night, it was sure to be “one of those nights”…a solid kick to the…
(Side note–Pour amazing and beloved Kelli just celebrated her 8th anniversary with us! That, is a blog for another day!)
So…back to Saturday…
I went in early. Had a coffee…received some information…did some stretching…
Honestly, I would have preferred to bartend! Though making drinks was always my preference and passion–it’s a younger, practiced person’s realm that has since passed me by–the combined “speed of the game”; complexity of the recipes, and the dozens of beers (oh, and the suddenly- “smaller” size of the numbers on the register keyboard!), means…I am better off in the kitchen. But not cooking. See above.
Expo is where I am now best suited. Calling out the orders…directing the kitchen slips and the flow of the busy kitchen–coordinating the team and the timing of tickets–reminding of the special requests and what is due up next–making the plates beautiful before they leave, training new servers along the way; All of this while patrolling an area no wider than my wing span–with my feet firmly in place. (Oh, and under bright lights where I can actually see the food orders typed on the “dupes”)
Anyway…It was great. Ultimately. I recovered quickly, from a rocky start! After deciding to run two plates to table #10, that were in need of delivery, I walked briskly, and with pleasure and my game-face on… into the dining room. But, It was empty. It was 4:30PM, and the dining room opens at 5PM. Embarrassed–but glad that no one saw me standing there dumbfounded… I “quickly” spun, and headed for the packed bar. I approached the center table with no food, and three people, and no silverware, and began to serve. They resisted. “We already ate.” (Fine sir, I think they said…)
I was confused–and gave them that look that I am sure translated to… “Are you SURE you already ate…because I am here holding your food people, and we can’t both be right!?” I remained silent however, calculating, contemplating, planning my next move, eyes shifting left, then right. I then noticed in the corner of my eye, that the next table over was waving. Ah…I figured it out! (I was at Table #9) “I’ll be right back to take your dessert order folks”, I lied-smiled…Everyone was happy. Or, at least, amused.
I got to thinking though, perhaps, just maybe, in my case anyway…. 75% luck is a decent estimate…
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