My favorite part about service is when Chef Hervé is the expediter and calls out the orders. He’s classic French. I know I said that about Chef Dominique, but Chef Hervé screams French. I mean, his mustache curls upward in a cartoonish way, his goatee is devilishly slick to match his thin chin, and his accent brings me back to my days in Paris when a waiter would respond to me in (heavily accented) English after I answered in French (argh).
After a long day on my feet, trying to push a dish out on time, I usually find myself repeating the orders (long after their due) in Chef’s accent.
“ONE HOR-DOR RAB-BEAT.” (One order rabbit.)
It’s even better when Chef Henri yells out orders.
“ONE PORK, NO GARBAGE.”
Uh, I know I’m not a master chef, but my food isn’t garbage.
“NO. NO CABBAGE.”
Oh. My bad. Ma faute!
I’m going to miss these Frenchies. Adopt me, please.
TIP OF THE DAY: When you’re putting sauce on a plate, hold the spoon or ladle closer to the cup. That way, you’ll have better control over what you’re pouring.