Why so serious?

How often do we think about a guest's "total experience?" Were they greeted kindly and did they feel a warm welcome as they walked into a perfectly set dining room where servers and back servers look and act completely professional? Was their food served gracefully from the left? Were the oldest women at the table served first starting the hierarchy all the way down to the youngest male? Did they find their food to be cooked above and beyond their expectations? Did it pair perfectly with the wine that was recommended? Did they leave feeling like their money was well spent?

I think about these things all the time. I was told today not to take it too seriously. I don't want to step on anyone's toes, nor do I want others to do the same to me. I notice flaws in my cooks daily. I do my best to point those flaws out. I really try hard to help my cooks conquer their weaknesses. I want them to have higher expectations for themselves than I do. They never will. I completely understand that no one is perfect. I certainly am no different. We all make mistakes. Balls are dropped. It happens. As long as we have our eyes set on becoming the best we can be, then those mistakes are easily forgiven.

Every restaurant has employees who all have a different level of commitment to their job. It is easy for people to forget that it is not about them. IT IS ALL ABOUT THE GUEST EXPERIENCE! Every detail matters. When all the details fall into place, magic is born. I can remember only a small number of dining experiences where I was thoroughly impressed with the quality of "total experience." I eat fine dining a couple times/month. Sometimes the food is great, but the server is a jack off. Other times I have a wonderfully attentive server doing his/her best to make up for the kitchen errors.

The fact of the matter is that it is not easy. If it were easy, everyone would do it. Do you know why I take it so seriously? One reason is because I never think good enough will ever be good enough. Another reason is that it can be quite contagious. Good cooks and servers alike will get inspired and excited about providing the best overall experience around. I love getting them fired up about being the best they can be.

My request to you chefs: Never accept good enough, however accept that baby steps are still forward progress. Thanks for listening, seriously.