Advertisement
A Day in the Life Of...
By Richard Whittington and Martin Webb
Published 1995
02:30 As the door closes behind the last customers Quaglino’s day is about to begin. Doormen are not as common at restaurants as they once were in smart London.
Quaglino’s doormen are a reminder that a courteous greeting and help to find a cab on departure play an important part in the dining experience.
05:00 The service – the time when customers are actually being served food and drink – is obviously when every restaurant is working at peak activity, but at Quaglino’s the behind-the-scenes activity goes on 24 hours a day with the support service staff beginning their vital duties even as the door is closed after the last customer. In a real sense this is when the restaurant’s day begins, with every inch of every surface being cleaned. First deliveries start around 6.00am, and by the time the chefs begin to arrive at 7.00am to start cooking, for some night staff the day is coming to an end.
Become a Premium Member to access this page
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Advertisement
Advertisement