It’s been a big year of career hops and lying to myself then accepting that this is probably my fate. This being, kitchens and people and heat and anger. I’m not technically chefing again but I am in an eatery at a chef’s pace. I’m teaching a lot of junior people about how to do things the forward facing things properly, applying my own flavour of over-labelled chefing pedanticism. At the same time, I’m learning a lot about the hospo business, egos and other people’s egos too. Despite the hurdles, it feels like home.
As I type this, one of my team walked past and exclaimed “What is this?! Leah on a break?” as if they didn’t appreciate that my breaks were the mere 45 minutes I spend at home with my dog before I leave for work at 5am.
The hardest thing about my job is humility. I’m the most senior of the front of house section and I’m an all rounder – I wait tables, I make coffee, I can pour drinks and I can cook. I’ve become really quick, with quality. I give every customer the time of day. When you’re in a 150 cover lunch in a 120 seater eatery that’s open 15 hours a day, it’s no mean feat. I’ve been here for most of it and it’s apparent to a few that, being a leader means you are above menalities and polishing cutlery. But for me, I’m aiming to keep that in my circuit. As a manager, if everyone suffers, you suffer too. You take that hit for everyone. You put the chairs up and do the paperwork because you’re quick and efficient, learned from experience. Lead by example and not instruction.
That’s all the public thoughts I have today.
