Restaurant Management

I used to run my own restaurant and it was the best job in the world. Don’t misunderstand me, I wasn’t a chef. I cannot actually cook at all. I burn toast, over cook meat and undercook fish. When it comes to the kitchen I am an absolute disaster. Thankfully my husband is something of a master chef and consequently he took care of the cuisine. My job was to manage the restaurant. I loved the job. First of all I had to dress up every single evening and make sure I looked “uber” sexy. It was sometimes a very hard task if we had had a busy restaurant the night before. I’d check the bar was stocked, the restaurant was clean and that the staff new all the specials for the evening. When we opened the front door of the restaurant, for me, it was like opening the curtain on a stage. I had always enjoyed performance on stage and the restaurant was no different. Each night was different and even though things might have been going drastically wrong in the kitchen, I had to appear calm, collected and in control. We would celebrate our success at the end of the night with a good few glasses of wine. It was all part and parcel of the job. The next day, work would begin at eight in the morning. Cleaning, ordering and a trip in the Volkswagen EOS Servicing Colidale car to cash and carry. Running your own restaurant is very hard work but also very very enjoyable and I hope to do it again when my children are all grown up.