Chef: August 2021

As you read this, I had an experience at a local restaurant that I believe most of us have encountered by now. Sunday, I thought I would treat myself and go out to breakfast on the north side of Bend. Upon arrival, I was told there was a minimum of a twenty-minute wait which I thought wasn’t bad. The main reason for the wait wasn’t because they were busy, it was because they had one server, one hostess, one cook and one busser/dishwasher. As you might imagine, they were hopping.

Remarkably, I was seated in 15 minutes and had my breakfast in under 10 minutes, probably because I was by myself. Understanding the business, I felt for the team and actually contemplated helping out in the back then realized that that wouldn’t be a good idea as they would have to train me. I left them a generous tip because I was so thankful.

This really hit home, because we are not alone! We sometimes struggle a bit but are all trying our hardest to provide the best service for our members. Sometimes I may have to run a limited menu on certain nights, not because I want to but because it’s our best option to survive in these trying times with limited staff.

Thank you for understanding and your continued support in the restaurant.

Darrin Hauser,
Executive Chef

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