Marla's Restaurant Blog

Homeless Camps

Finally got to the gardening with my mother this morning.  We didn't do what we planned to do, but since I was dressed in grubby jeans, long sleeves and gardening gloves, and my mom was nearby in case I found a body, I tackled the homeless camps that have been expanding in the park next to the restaurant.  I thought there were two, but there were five.  So I picked up and bagged many many boxes worth of wet blankets, socks, jeans, books, liquor bottles, beer cans, t-shirts, food wrappers, linen, plastic bags and tossed them in my dumpster. 

When I first moved to this location in 2001, I disturbed even more homeless camps. One of the reasons I received so much support for the restaurant from the Neighborhood Association was because I would help reduce the number that had been camping in the woods there for years.  And I have, but I still have to maintain the area.  I still have to send my husband who is a retired Atlanta cop to scurry away any who we see and have encroached on my property.  I still have to call the Atlanta Police if someone is hanging around.  My valet is running around at night and that keeps people away for the most part.  So the campers are never around, just their unsightly mess.

When this first started, my mom asked if I felt bad about disturbing the camps.  Well mom, not to sound like Rush Limbaugh, but letting people camp in city parks and leave their trash and belongings to get soaked and ruined, collect ants, pests and slugs is not the answer to the city's homeless plight.

On the Agenda....

Hi Casey,  how's the NY Times puzzle going?

This week: 

Check on the availability of Alaskan Halibut as the season opened on Friday.  Well, was on hold with Foley's Fish in Boston right now and the halibut is held up at port in Anchorage due to heavy volcanic ash.  So maybe next week.

Gather and prep Smoked Trout and Salmon appetizers for 500 for the High Museum Wine Auction this Saturday.

Slip out for the Trade Tasting for the Auction on Thursday afternoon.

Add gravel to spot in back lot.

Fix the brunch modifiers in the computer.  I tried to do this last weekend and really goofed it up.  At dinner, we do not charge for substitutions, but at brunch we do.  Lots of guests now want to substitute fresh fruit for home fries as an example.  The home fries cost me $1.25 and the fruit costs me $4.00 but they get upset when I charge them the difference.  My waiters are busy and don't tell each and every guest there will be an up charge on the difference. And there are many, many substitutions at brunch.  So some waiters don't charge, some of them do which is not correct.  I have to decide, do I up all the prices to cover these substitutions which screws the guests who are happy to have what we offer or are happy to pay for the changes.  I guess I will try a note on the menu that we charge for substitutions.  A large note.  The computer system is very difficult to program for these substitutions.  Basically, I am modifying a modifier and sometimes the order goes back to the kitchen twice.  I have tried to get some help from the company on this, but it's so confusing...  Priority on Wednesday.  I'll call the tech help expert, Matt.

Follow up on backing up the computer.  I was told that this was done automatically when the new system was installed, but now it is not.  I can pay for on line backups, but I am so tired of relying on the Internet and just feel that I don't need more information going through the airwaves.  I have the system in place, just need to get my closing managers to get in the routine.

Need to work on promoting our wine tastings.

Need to work with Grill cook on speed and timing.  Found some issues with my line cooks that I didn't know existed.  Some of them have been with me so long that we have forgotten how to explain the basics.  1st course 10 minutes, 2nd course 20-25 minutes, 3rd course 30-35 minutes depending on the guest.

Do some gardening with my mother out front.  I only like to garden when I can relax and take my time.  Not a good combination with a restaurant.

Clean out the trash that the homeless have left in the woods near the restaurant. 

Replace lighting on the back deck.  This job is the pits.

Find a source for Creme Brulee dishes.  My two sources are out of stock until mid April.  Find a new dish for serving grits and for our small tasting portion of the soups.  Hopefully the same dish.

Replace votive holders for the deck.

Find my application for my 2009 business license.  Have not received the bill yet and I know it's due April 1st.  When I called the City office, they said they were still typing in the applications, and not all have been finished and billed but I could fax the application to the office and it will be walked through.  The bill for my other license which holds the building (separate from the restaurant) was mailed to me two weeks ago.

Gather box of 2001 paperwork from the basement at Babette's and add to the stack of older work that is stored in my basement at home.  Take to a shredding facility in Alpharetta, (25 miles north).

Catch up on paperwork....

Meet friends for dinner tonight at Watershed in Decatur while my daughter is at dance.  The restaurant was just named one of the "Twelve Restaurants that Matter" by Saveur Magazine.  That's a very big deal.

Changing Hats

I've implemented a spring menu.  I have sourced a hard to find fish finally and am having it shipped down from Boston.  I have ironed out some rough spots in the menu transition.  I have gotten the new, also over qualified grill cook trained and in place.  Now my hostess has left, so I will be moving out front to hostess on weekends.  As much as I worry about the kitchen, it is time to let them fly a little and spend some time with my customers and my front of house staff.

I'll be looking for a hostess, but slowly.  I'll be training a staff member who has been with me a while to host when I am not available, or when we're very busy.  I'm excited.  He's a boy.  It's been a long time since I had a man at the front door.

Here we go again

My replacement grill cook wasn't very good.  I had to let him go.  In walked an over qualified, pleasant, talented chef who was just looking for a second job.  I hemmed and hawed and after he came in twice asking for the position, I hired him.  Well they promoted him at his other job, so here I am looking again.  After sorting through many, many resumes this is what I'm up against.

I do not want a fork lift operator who wants to be a chef.

I do not want someone who wants to be a creative leader.

I do not want someone who has worked for 6 months at each of the last 5 places.

I do not want someone who doesn't put the dates of employment on their application.

I do not want someone who has to drive 1 1/2 hours to come to work.

I do not want someone who works for a friend of mine.

I do not want someone who is starting this profession late in life. 

I do not want someone who puts as their objective to be a child care worker.

I do not want someone who has a skin condition.

I do not want someone who calls to see if the position is still available when I say no phone calls.

Is this so hard?