What the Diner (Hopefully) Doesn’t Notice
At Le Bernardin, one of New York’s premier four-star restaurants, excellence happens best when it’s not seen at all. A meal there is usually so relaxed and gracious, it’s hard to imagine the military precision with which the dining room is run.
• Before meals, the area is prepared according to checklist
• During meals, all staff adhere to strict training guidelines
• A florist makes a daily flower change on all the tables
• Silver and flatware get a weekly polish in a burnishing machine
• The concept of “mise en place” – put in place – extends to the dining room as well as kitchen
When we succeed, it looks effortless, but it’s not. It’s all codified into different organizations. It’s totally controlled – and the guest should have no idea
– Executive Chef Eric Ripert
Can you say the same about your organization and its interactions with guests?
photo courtesy Kok Chih, CC