The Meal Before the Meal: We Gather Together

Unless you’ve worked in a restaurant, you probably do not know that in most establishments the cooks and the servers have a love/hate relationship. When at a bar blowing off some steam after work, they all seem to love each other, but as soon as the tickets start coming in the kitchen, the friction comes back.  Now, this is not true in every place and at WaterScapes it is not tolerated at all. 

 I am a strong believer in training and I spend most of my training time with the servers. The cooks and sous chefs in the kitchen see me for most of the day, but everyday from 5:15 p.m. to 5:50p.m., I gather the full team together. This is the time for the servers, the restaurant manager, cooks, sous chefs and myself to talk about the dishes on the menu, including the daily fish, and review serving techniques and wine selections.  It is an uninterrupted 35 minutes where we do nothing but talk about food, wine and laugh. 

 We always have something either from the menu, desserts or from the fish selection to eat and talk about.

 Here we are talking about the Eat Carolina tasting menu.

  

 

The dishes shown below are from our current Eat Carolina! local foods menu. From left to right they are:

 Trigger fish, Quail, Atkinson Mill Biscuits, Shrimp and Grits, and Pork Shoulder in the dark corner