Georgie Lee, a trainee journalist from #Tooting, is speaking to local residents, organisations & businesses to see how they're adapting to Covid-19. Here, she talks to 3 restaurant owners to see how they'll be adjusting from tomorrow. More on our blog: https://t.co/O8ppnGb7db
@GaryusherChef You have to judge each guest case by case.I greet an older guest with “good evening Sir/ Madame”. If it’s a group of young lads/ladies at weekend brunch it’s“Hi Guys” or even “Good morning Gentlemen/ladies” Pick the right greeting 4 the right person. Mate - NOT acceptable
Are you coming out tonight?Great specials-Smoked Grimsby cod with peas and clams or give our seafood linguine a go?#Tooting #tootingeats#tootingbroadway
@HRWright@joshbythesea Josh,if Gramps fancies a tasty meal,we open again on Tuesday, happy for you to collect whatever he feels like from our menu.We wish him a swift recovery.Just give us a call and mentions @HRWright name!
@cntraveller read an article on line on new Palma hotels back in April - linked to that were resto suggestions, I booked the resto,forgot what I booked and now your article has disappeared/changed, can’t find it anywhere.Can you help please?
@Stroppycow We do not condone @restofesto,it’s a fact of life in hosp.We treat staff v.well, all r long serving our manager has been with us 6yrs (an eternity in this industry) kitchen staff have started as kP’s climbed the ranks,we train them,they go to college, they have a life long skill!
Restaurant people work through sickness. Three main reasons why: 1) They can’t afford to miss time, 2) They don’t want to screw over their colleagues who will be asked to work in their place and 3) The rest of the staff will treat them like they’re being soft for missing work.