The Dining Habits of Luxury Restaurant Staff: A Behind-the-Scenes Look

Working in a luxurious restaurant can be an intriguing experience, especially when it comes to mealtime. What do waiters and waitresses consume during their shifts? Is it like any other job, or do they have unique privileges? This article delves into the dining practices of staff in such establishments, providing a glimpse into their daily lives behind the scenes.

Behind the Scenes at Luxury Restaurants

Restaurant environments can vary greatly in terms of their daily operations. For instance, I had the privilege of working at a luxurious restaurant that primarily served supper, with prep work often starting in the early afternoon. The kitchen, along with the chef's own culinary creation, provided the staff with a variety of meals.

The Chef's Special Touch

The chef at my restaurant was both talented and caring. He and his wife also owned the restaurant, and they would often cook a delightful meal for the staff on a whim. This special meal could take anywhere from 15 to 20 minutes to prepare, which they humorously referred to as a "microwave meal," though there was no actual microwave in the kitchen.

Staff Dinning Arrangements

Perhaps the most interesting aspect was the way we ate post-lunch service. Once the last guest left, we would gather to make our own plates. If the evening went exceptionally well, the chef might give me a special plate, treating me as if I were a guest in the restaurant. While this happened infrequently, it was a memorable experience.

Daily Meal Options

During lunch, the menu often included a soup of the day, which was usually a vegetarian vegetable soup with a vegetable salad, sliced bread, and butter. Sometimes, there was an option for baked sweet potato or a baked potato, accompanied by steamed vegetables and steamed rice. This was a vegetarian option and did not include any meats, eggs, cheese, fish, or shellfish.

Post-Service Meals

Following the dinner shift, the discarded chicken and meat parts or vegetables that were 5 to 6 days old were repurposed. In a French restaurant, the Irish chef would serve us a rice and offal curry. While it was a welcome change, many of us found it less palatable. To cope, we relied on the bread and butter provided to customers, which was free. Sadly, the restaurant struggled to retain staff after wages were distributed.

Shift Changes and Adjustments

Later, I moved to an Italian restaurant where the situation improved slightly. The head chef was American, and he allowed us to enjoy a slice of pizza or pasta (excluding fresh seafood) as a perk. These small allowances made the shift a bit more enjoyable and helped to maintain a more positive atmosphere among the staff.

Working in a luxurious restaurant offers unique culinary experiences, but it also comes with its challenges. The staff's daily meals are often influenced by the day's events and the chef's creativity. While some days are more enjoyable than others, these experiences are invaluable and form an integral part of the job's unique charm.

Keywords: luxury restaurant, waiter, dining habits