The progression of the past weeks have seemed awfully stagnant. With the summer hollies, (and the fact that the chef at work found out my current situation) i find myself working an average of 4 to 5 days a week now. To be honest, i find myself joyfully settling in with this restaurant. As mentioned before, it isnt a michelin or rosette star restaurant, but still has the courtesy of serving customers decent and most importantly fresh food.
I, refered to as `student` or `2-fik` by the superiors, is currently incharge of taking care of the 'middle' section. Part of the job includes making full monty brekkies and egg benedicts in this 'breakfast all day establishment'. It does get annoying doing a freaking fried breakfast at 8pm, but thank god we dont do black pudding in the brekkie. The job does however has its perks. Most importantly, freshly ground black coffee in my grasps as easy as a lil pls to the servers. It is heavenly good to drink decent coffee as oppose to the instant shit i can afford at home.
With the job, i also have realised that ive commited myself to a responsibility, a responsibility that needs me up at 7am on some mornings. a responsibility that sometimes and has been from 9am till midnight. a responsibility which sees me shit tired to do anything condusive for my self amusement. I....I.....feel like a person who works, earns money, grows old,dies.(with all the 'minor' details sewn in between).
I got myself out of that state last nite. It was Faheem's birthday. Had dinner at this small but good restaurant in Ealing called
charlotte. It was a semi fine dining restaurant i would have thought. Thats until i saw most servers blundering all over the floor. This sweet french girl had eyebags, overworked, running around always in a hurry, literally plonking things here and there as she went along. The best was when she took our orders while scratching her well arched out tummy. And i was just next to her trying to give a straight face.
Par Punde.
Then there was the other dude who replied to eddie's queries of an alcohol free beaure blanc to go with his fish. I qoute, "you can either have another sauce or you can go for the beaure blanc, because the alcohol would have evaporated anyway, so it would be OK". I was in shock. Yes i am aware of the sciences of cooking with alcohol, but it is the principle of the whole act which he did not seem to understand. This answer by the server despite a notice in the menu encouraging customers to request for their own dietary preferences. Oh yeah, he also got the year wrong when introducing the red. Par Par Punde.
Food was simple, yet satisfying scrumptious and definitely cheap.( had the 3 course set for 19 quid). Go for the food and enjoy ur company, leave the high standards of service at home).
Pictures galore...
-whitebait and garlic aioli.
-braised beef pie with seasonal baby vegies
-chai pannacotta with berry compote
-its easy peasy to know when im happy.
-a glimpse of dissaproval. i agree. served too warm for my palate.
-with 32CT's guest, Bobbi.
-machas
*pictures courtesy of part time photographer and part time marlboro man, eddie.