MAR­BLE

Woolworths TASTE - - Restaurant Staff Dinners -

STAFF DIN­NER burgers At David Higgs’s open-fire restau­rant in Rose­bank, the team has to line up at the serv­ing sta­tion at a cer­tain time ev­ery night. Even if they have thoughts of adding an ex­tra task to their lists, they are swept out of the kitchen by the des­ig­nated cleaner who needs to scrub the decks be­fore din­ner ser­vice be­gins. (Later, the floor be­comes a char­coal-cov­ered homage to the evening’s per­for­mance.)

At 130 staff, this is one of the largest I’ve seen op­er­ate. A brief­ing of the front-of-house team looks like a scrum as the group hud­dles and pays at­ten­tion to the an­nounce­ment of di­etary re­quire­ments and din­ers’ per­sonal pref­er­ences.

Feed­ing a team this size ev­ery day is no small op­er­a­tion. Tonight, chips are hand cut and burger pat­ties are freshly pressed in the butch­ery sec­tion down­stairs be­fore be­ing en­trusted

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