Behind the Line: Edward Lee
Topic: On the Job
A Day in the Life
How much time do you spend in your dining room?
- Edward Lee
- Executive Chef
- 610 Magnolia
- Louisville, KY
I try to talk to at least 5 tables every night. I try to give 3 minutes to each table. That's 15 minutes that returns alot in customer loyalty.
Answers from other users
- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
Very little our kitchen is in the basement and we stick to the line when in service.
- Josh Galliano
- The Libertine
- Clayton, MO
Lately, I don't spend enough time because I'm working the line with my guys to make sure they know the food and have the support they need.
- Nathaniel Meads
- Pastry Chef
- RM
- Chicago, IL
As little as possible. Apparently I'm not supposed to be let "up front" as I am a bad example for the staff.
- Brian Reilly
- Chef
- Noodlecat
- Cleveland, Ohio
not alot. I do a walk through and check out people and see if there happy a couple times a shift.
- Troy Graves
- Chef/Partner
- Red Door
- Chicago, Il
Not as much as I would like to.