As we press on through 2015, I’m eager to learn more about what you’re doing to elevate your service standards and further distinguish yourselves as leaders in hospitality.
To celebrate my father-in-law’s recent birthday, my sister-in-law organized a dinner out for our family, kids included. This is no small undertaking, as my husband is the youngest of four children. And when you count all the babies, there were a total of 20 of us attending this feast.
With our two kids in tow, my husband and I arrived at the restaurant, an old-school Italian place, where courses are served family-style. We were seated near the kids’ section of the table, beside four of my nephews.
At first, the boys sat politely and quietly as we waited for the meal to begin. Once the food started coming from the kitchen, it was like watching a puppy chase a fire truck. They couldn’t keep up. Pizza, bruschetta, salad, soup, bread, pasta, calamari, chicken, veal, tiramisu, cannoli, fruit…it just kept coming. And try as they might, it was too much.
The youngest of the big kids was stuffed after the pizza course, but there was still so much more eating ahead of him. Finally, when the second pasta course arrived, he pulled his hood over his head and slouched down in his seat. He was spent.
But one of the servers chided him and told him to eat more. He then dropped a giant spoonful of pasta on his plate, beside his napkin, promising he’d “love it,” despite my nephew politely stating that he didn’t want any more food.
This ticked me off.
When I was talking with the team at Brae Burn CC for this issue’s cover feature (“Dining Takes Center Stage”), the emphasis that the club has placed on service was mentioned over and over again. Brae Burn’s management has crafted very intentional steps for servers to take to ensure that each member—no matter his or her age—is well attended-to throughout the entire dining experience.
This is what I love about the club industry. You care deeply about the satisfaction of each of your members and guests. You go to great lengths to make sure that my grandmother, who likes her food scalding hot, gets it exactly that way, and that my nephew, who is full, isn’t force-served a sloppy spoonful of pasta he isn’t going to touch.
As we press on through 2015, I’m eager to learn more about what you’re doing to elevate your service standards and further distinguish yourselves as leaders in hospitality.
What can you expect from Chef to Chef in return? More stories showcasing the club industry’s best—and the lessons that can be learned and translated to your properties. More advice and tips from fellow chefs. More food coverage. And more stories about how you’re helping to elevate the club experience.
P.S. Registration is open at www.CheftoChefConference.com for C&RB’s 2015 Chef to Chef Conference, March 1-3, 2015 in Savannah, Ga., at The Westin Savannah Harbor Golf Resort & Spa. I’ll be there. Will you?
