“Your soufflé will be ready in five minutes”, I am informed. My main course plate is half-eaten, and I am in the middle of conversation. The waiter is not having a good day. Earlier, my suggested wine pairing with the starter, the Newton Johnson Albarino, was not available by the glass (which makes no sense) but the waiter assured me that I could try a glass of Jordan Riesling as “they are one and the same thing”.
Waiters and the training of wait staff are some of the most difficult components of operating restaurants. Staff turn-over and a modern lack of interest in the job severely test managers – but at the same time what is often lacking is managerial presence to control, smooth things over and create an overall sense of consistency, and hospitality. “Eyes on the floor” is the mantra too many places do not live by. Continue reading “Review: Jordan Restaurant with George Jardine”