Being a smaller team requires us to be efficient in how we work in the restaurant. In order to make our service run smoothly we really do need to know what each other are doing almost without asking. While communication is the key factor in any industry, when operating a relatively short service it is of particular importance. Consequently, the more we know each other and how we all work, the more we can anticipate each other’s moves and style in the restaurant.
This knowledge of each other primarily comes from spending so much time together. This closeness in our office, kitchen and restaurant gives an opportunity to really become a work-family. This can only come from being happy in our workplace, a quality generated from being respected and empowered, being passionate about the restaurant and also just genuinely liking one another! I don’t think this is limited to being located in this area, but a mutual love of all things Cornish certainly accentuates it. And because it is never ‘just a job’, due to the all-encompassing nature of hospitality and a mutual love of being here, it really does matter who you spend each day with.
As a sub-family in front-of-house, the four of us work closely with one unanimous aim – to make our lovely guests incredibly happy. In order to do this we need to know each other’s nuances and characteristics, with sense of humour also helping – I am powerless when it comes to Stephi’s jokes. In a physical sense it is also very important as, besides the fact it would be slightly less serene, there is just no space in our intimate restaurant to be flinging plates around as we ‘meet’ in the middle. Therefore, a more relaxed version of events involves almost dancing around each other instead, teaming together when required for service. As a result we are prime candidates for synchronised swimming in the Olympics.
Working as one is something that grows through spending more services together, and I think we have all been impressed at how easily Char, as the newest member of our family, has slipped into our rhythm over the past few months. Marvellously, she has picked up incredibly fast not only the requirements of the job, but also a way of knowing what our ambiguous facial expressions and rushed mumblings mean and acting accordingly – sheer talent.
Conversely, I am always impressed that there are so many staff still here who have been part of Nathan’s team for a long time. Damon, Stephi and Chris in the Restaurant, Redas and Pete in Outlaw’s were all in Fowey too; there is a rumour they just can’t be shaken off, but we keep that one quiet. And for all of us that have joined in the three years of being in Rock it means we have been welcomed into a very special and exciting place. I consider myself truly privileged to be working with such wonderfully interesting and knowledgeable people, both in front of house and our kitchen. And as soon as they release ‘Dancing With Plates’ we are there.
