The trouble with success…
The phrase "the tyranny of talent" was invented, I think, by Lenny Henry (God's gift to the culinary profession). The gospel according to Lenny was particularly apt last month, when many hoteliers marked the end of the old financial year and the beginning of the new.
It was a time to learn from old mistakes and invent new recipes for success. It is appropriate because it teaches us that talent (success) can bring with it hidden drawbacks.
Success is not all it is reputed to be. It can bring with it the wrong sort of customers, who only visit your establishment to see or be seen. You will become a ready-made target for greens, veggies, anorexics, animal rights' activists - and the local environmental health officer in search of a high-profile example.
Another downside is that true talent does not suffer fools gladly, a great handicap in a business where tolerance and flexibility are so vital.
It is a happy hotelier whose customers come to him because they want to pay a correct price for his services in the knowledge that all his other customers are paying exactly the same, and it is a happy customer who is able to receive and enjoy exactly what he pays for.
Thankfully, we at the Goring will never be "tyrannised by talent". I certainly haven't got any and am proud that the Goring is so low key. The only reason people come to us is because they want to.
Lenny Henry may have been joking but I interpret his lines as "if you want to succeed and enjoy life without aggravation, stay stupid". Of course talent is not a thing to joke about. Our industry employs scores of very talented cooks who can more than hold their own internationally. Until recently, however, the UK was seriously lagging behind in food service expertise.
Last week I represented our Pride of Britain consortium at a Founders Group Meeting of the Academy of Food and Wine Service (AFWS) and was very impressed with the progress that it is making towards improving the morale and expertise of our waiters.
Regional chapters have been set up and many local training and enterprise councils are assisting in encouraging waiting staff to achieve NVQs.
We believe that it is the duty of every self-respecting hotelier and restaurateur to take up "Establishment Membership" of AFWS. This costs £100 per annum and entitles each establishment to offer the many membership advantages to up to five of its waiting staff. Contact Sue Saunders on 01483 302373 for more information. There is hope for us all yet!
