Passion

My first post is out and about what I should write next well you will see in the next week I will not just write about wine.

I committed my life to the hospitality industry so you will see a lot of different subjects here and just to let everyone know you will ask yourself why I am going to imagine tomato plants quite a bit, a wine freak needs something do relax to and somebody who doesn’t talk back.

Passion

I believe that in the hospitality industry you need a lot of passion to survive and do get somewhere unfortunately I have seen already some cases where it didn’t go to well or even ended nasty.

Still passionate people in this industry who work 14hour in a kitchen constantly exposed to the heat, stress and pressure those are fascinating me and in their 10 minutes cigarette break come up with new ideas for a dish or restaurant manger coming up with a new idea for an event.

And if you are talking to them and see the passion sparking out of their eyes then you think again how do they do it, almost no private life and the world is just circling about the business.

When I ran in to somebody from a different restaurant chef or waiter doesn’t matter what position after the usual how are you, the next question is how business is? How many covers did you do last night?

Sometimes you would think why do we do it the money is not that good if you see how many hours we work compare to a lawyer or accountant gets an hour but the most guys will tell you the like what they are doing and on the other side you hear so much gossip and moaning and winching as in any other industry maybe more when you talk to the guys on the Wall street right now.

My previous boss I worked for is the best example for passion , she immigrated over twenty years ago to New Zealand and started after she got settled a small wine bar after 20 years it was known as one of the best wine bars and restaurants in Australia & New Zealand she knows everybody who is just a little bit serious about food & wine.

If somebody comes in to the restaurant and is asking for a beer well that’s a easy decision for the customer because there is just one beer in the bottle and over 60 wines by the glass available but the best comes now the beer offered is a Pilsner and a good poured Pilsner needs a good head what is very unusual for Americans, Australians and New Zealander and what do they do complain of course pour the beer probably in the glass, I want it right know (Pilsner needs at least five minutes to be poured probably) well all this request of the customer were not full filled instead she or the wait staff explained to them how it’s supposed to be done probably and this for 20 year every day (364 days a year).

The same scenario with the beef, premium New Zealand Beef in the menu it said it is available Rare –Medium rare und Medium so if somebody asked for it Medium well or even Well done that was always exiting.

No prime eye fillet ever went out cooked more than medium, she would either talk them into have it medium or tell them go for something else on the menu.

I always admired her passion and strength for her principles and finally to hear from a pro working over 40 years in the industry.

 If the customer is wrong we tell him thanks god for this reliving words because the customer is not always right that was the most refreshing words I heard in the last years in my early years in my career.

Thank you Lisa

In my next posts you will see the word passion over and over again because of people like Lisa we are going a step away from Fast Food places where you just order and the only thing what you hear from the other side is would you like salad or fries or $ 5.99.- (please if you are lucky).

People you tell you why this is done this way and from where that is from, don’t become a victim of not knowing what you are eating or drinking.