Perks of the job: Learning about the stories behind every cafe/restaurant, the people behind the savory duck confit, truffled fries, western thai, singapore western, all day breakfast etc that serve every plate with pride with the sole purpose of satisfying customers. For the last 4 days, Ive played the role of a host at a western cuisine outlet and a chinese restaurant and meaningfully made new friends from Chefs to Hosting Crew. And I found consistency in all the successful cafes/restaurants Ive had the great pleasure to be a part of: A singular committed effort to want to deliver the best to customers in EVERY ASPECT of the business. Its cliché. But I cannot emphasize how that consistency in effort matters in building a great environment that makes customers return. Ive seen hosts that open up drawers of plates and bowls to make sure that it has no single drop of water, when we could always say thats the responsibility of the cleaning department. Ive seen owners standing infront of kitchens inspecting that every piece of food that exits from the heart of the house is worthy of a gallery, if it isnt, it goes back in. And not forgetting the clearing crew meticulously arranging tables right down to ensuring all chopsticks are on the same direction, because they believe it matters. Right now, Im sitting at Selfish Gene Cafe looking at how food is handmade from the heart (right down to the salad dressing.) Ironically, as I observe the way the owner Gene and his crew share their love for food with their customers, its a clear awareness that this cafe isnt selfish at all.
Posted on: Sat, 26 Oct 2013 02:32:20 +0000
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