Behind the Line
Topic: On the Job
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
We have it printed on our menu to advise the server of any allergies, restrictions or preferences. If it's a difficult request, we ask the server to check if it's an allergy or a preference because...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Because I came from Four Seasons where guest satisfaction is paramount, if I can do it, I will. I don't like saying no to a guest. If someone wants a little extra something, I won't nickle and dime...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
This is tough because I'm in the industry. I feel that anything less than 20% needs to be justified. Anything over 20% needs to be justified too. Exceptional service deserves an exceptional tip. If...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Yes. That old adage is great and works in most occasions but in the words of Charlie Trotter, "Sometimes you have to divorce a customer". Things like expired gift certificates bought at charity auc...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
We have customers who have requested to be contacted when Copper River Sockeye Salmon starts, when Nantucket Bay Scallops come on and when Softshell Crabs come back, which was surprising. Our clien...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Steamed vegetables. Do I have a steamer set up? No!
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
The customer should always tell the restaurant when children will be present, then the restaurant can ascertain if a special menu should be given. The worst thing is when the customer comes in and ...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Customers are more knowledgeable than ever, but it should never be presumed that they know what specific techniques or ethnic ingredients are. It's the responsibility of the chef and server to broa...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
I'm not alone in saying that I can't stand no-shows. It's completely unacceptable. Bringing in wine, cake, flowers, balloons, etc without notifying the restaurant first so we can accommodate it. Bu...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
If they call and we have advanced notice, things happen, we appreciate the call and will hold the table if we're able. If we can't, we try to give them an alternate time. If you're 20 minutes late,...
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