Happy New Year

SO WE ARE A FEW MONTHS INTO THE OPENING OF THE RESTAURANT AND I MUST SAY, IT HAS BEEN A VERY INTERESTING EXPERIENCE HAVING SEEN THE GOOD, THE BAD AND THE UGLY. FROM PRAISE AND ACCOLADES TO THE UH-OH! THE POSITIVE AND THE NEGATIVE ARE BOTH USEFUL AND INFORMATIVE.

OUR JOB AS HOSPITALITY AND SERVICE INDUSTRY PROFESSIONALS ARE FACILITATORS TO ATTEMPT TO MAKE A MEAL EXPERIENCE AS DELIGHTFUL AND SEAMLESS AS POSSIBLE. SOMETIMES THE RESERVATION SYSTEM GOES DOWN; SOMETIMES GUESTS STAY AT THEIR TABLES WELL INTO THE NEXT GROUP’S RESERVATION; AND SOMETIMES THE CHARDONNAY SHIPMENT GOES ON BACKORDER (THOUGH YOU MIGHT THINK THAT WE’RE GUZZLING IT DOWN AFTERHOURS). STUFF HAPPENS THAT YOU CAN NEVER PREDICT. EVERY DAY IS A CHALLENGE AND YOU HAVE TO BE PREPARED FOR THINGS TO NOT ALWAYS GO YOUR WAY.  PEOPLE MAKE ALL THE DIFFERENCE.

I’M AMAZED AT OUR STAFF.  THEY WORK LATE INTO THE NIGHT, FOLLOWED BY EARLY MORNINGS, HOLIDAYS, AND WHEN THEIR PETS ARE SICK! YET, EVERY DAY THEY SHOW UP WITH A SMILE ON THEIR FACE TO MAKE THEIR TABLES GUEST’S NIGHT OR DAY MEMORABLE. WE GET THE OCCASIONAL TABLE THAT IS DEMANDING, BUT MANY OTHERS WHO JUST GET THAT A LOT OF HARD WORK AND PLANNING GOES INTO THE ORCHESTRATION OF A DINING EXPERIENCE.  SO TREAT YOUR STAFF WITH RESPECT AND KINDNESS – IT WILL PAY OFF IN MORE WAYS THAN YOU THINK! 

HERE’S TO AN OPEN-MINDED 2016 EVERYONE.  LET’S MAKE THIS A GREAT YEAR!

-JON

EXECUTIVE CHEF

OLIVER ROYALE, KNOXVILLE