Our first deserter
As trade continues its seasonal summer growth we have had to face our first big staffing difficulty.
One of our best selling points has been the continuity of familiar faces on the staff, with all our original team, albeit small, remaining in place.
Our first "deserter" joined us straight from school the day after we received the keys and quickly became part of the restaurant family. So the shock and surprise at her departure was all the more felt by myself, the rest of the team and, most important of all, our loyal customers.
Having had from her three years of extremely hard work and commitment I can only be grateful - yet at the same time it is difficult not to feel the hurt displayed by some of her fellow workers.
So why did she leave? Hours that won't wear with the boyfriend was cited as the problem. Love? Humbug with a restaurant to run!
I kick myself that I didn't see it coming, but it is probably a classic case of taking somebody for granted as much-sought-after success begins to arrive.
The resultant gap has its advantages: a much needed cut in the wage bill, incentives for the new trainees and a feeling of "solidarity" spreading through the remaining team. But with great new plans in the air, replacing friends proves not to be just a case of a few lines in the local Job Centre.
We have had some eventful evenings over the past few weeks. One of the more unusual has included an end-of-term dinner for the full-time craft students from the Norwich Hotel School.
For a bargain price of £10, the 40 students and their lecturers dined on smoked salmon, chicken supreme with a mushroom mousseline and nougatine glace.
Although not financially rewarding it proved to be an extremely enjoyable night for all. And had I known I would have been on the lookout for staff, I would have used the evening as a recruiting session!
After gloating in my last piece about the success of our fine wine dinners, we inevitably had to cancel July's through poor numbers, although this month's event looks more encouraging.
My first boss and chef dined with family at the restaurant last week - it's the first time I have cooked for him since leaving his hotel in 1983.
The nerves in the kitchen were unusually frayed and it was like cooking for all the guides and reviewers rolled into one.
With requests trickling in for Christmas, I have been tweaking last year's menus for the printers this week.
In what other business could you organise a barbecue for 180, work "under the cosh" at 50¼C while discussing turkey prices, and grab three hours in the afternoon to devour a kilo of popcorn at The Flintstones? Yabbadabbado! n
