I was 19 when I first started going out to eat in restaurants. Seriously I mean. And then, (late 80s) dining out was a serious affair. You saved up your money, you dressed up and you booked, expecting nouvelle cuisine and career waitstaff who would anticipate your every whim.
We knew the names of the restaurateur rather than the chef. It was all about what was in front, on show, than what happened in the kitchen.
How things have changed. I can barely think of a front of house person who has stayed in the same position long enough for me to see them there more than 2 times. Ask me who are Brisbane’s best chef and I can rattle them off. Ask me the city’s best floor staff and I’d have to think long and hard.
So, my question is; do we not pay enough attention to the people who serve our food, while concentrating on the people who cook it or do we not pay enough attention because the people who serve our food are not good enough to catch our attention?
Are there any real stand outs? Wait staff who think of what they do as a career rather than a job sandwiched between study and a real job? I’d love to know if there are any out there, cos I reckon I can count ‘em (especially in Brisbane) on one hand.