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If you want to get a restaurant staff laughing, call a day in advance for a Valentine's reservation. And then get indignant when we tell you we will call you if anyone cancels. What planet are you from? VALENTINE'S DAY IS THE BIGGEST RESTAURANT NIGHT OF THE YEAR.
For prime time slots on Valentine's Day, be prepared to call around the middle of December.
Do we open if it's snowing? Is the weatherman correct? Will we do enough business to pay for wages, food cost, utilities? Will we have power? Are we going to upset people by closing? Will my deliveries be able to come in? How will I keep my driveway clear and safe? What do I do to the Handicap ramp to keep it safe? Which employees will have the hardest and longest drives? When exactly will the roads ice over? What temperature will it be at 11:30 when my staff has to drive home? Can I afford to open, can I afford to close? Are there special parties on the books? What is my competition going to do? What time do I make the decision? Do I have my prep cooks cut back on production? How much should we cut back? Do I have any perishables that I should send back with the delivery guys? If I open, how much staff should I have on hand? Should I close early?
It is such a battle.
All the hype, all the press and yes, it's terrific. I grabbed a bite at the bar when it first opened and finally got to go back. My husband thought it would be too stuffy and expensive and wouldn't go. My girlfriends thought it would be too fattening and expensive and wouldn't go. I dragged my daughter, yes dragged her; she's all about cheap Mexican fare.
The hostesses were a little curt, but I am too when working the door on a very busy shift. I don't know how much Kevin and Kurt pay them, but it can't be enough. That is an incredibly important and thankless job, which is why I end up doing it often at Babette's.
I was very surprised by the prices. They were very, very reasonable. I had many small plates, my daughter had the marinated flank steak and we both devoured the mashed potatoes. The small desserts were perfect.
Service was spot on. Banquette and tables are a little close. The men, handsome, quite handsome, at the next table were very close. Lots of business people.
I did have to dress up. My daughter had to dress up. The only down side.
We had a terrific December, a record actually, and it was capped by a New Year's eve with nary a one NO-Show. Yes, we had some last minute cancellations. People do get sick after all, but each party called us and we were able to rebook their spots. Thank you, Thank you, Thank you. This is a restaurateur's dream night. A couple of parties had to wait a bit after their reservation time and though they got a little restless, they were very kind to me and my staff.
Thank you everyone!
Marla
