Restaurant manager – Boatshed Restaurant http://boatshed-restaurant.com/ Thu, 16 Jun 2022 16:33:34 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 http://boatshed-restaurant.com/wp-content/uploads/2021/10/cropped-icon-32x32.png Restaurant manager – Boatshed Restaurant http://boatshed-restaurant.com/ 32 32 The manager of the restaurant L’Enclume is awarded a national prize http://boatshed-restaurant.com/the-manager-of-the-restaurant-lenclume-is-awarded-a-national-prize/ Tue, 14 Jun 2022 16:23:33 +0000 http://boatshed-restaurant.com/the-manager-of-the-restaurant-lenclume-is-awarded-a-national-prize/ Graeme Cumine, of Simon Rogan’s flagship restaurant, L’Enclume in Cartmel, has received an award from the hospitality industry.

The prestigious awards annually celebrate the achievements of 30 of the industry’s brightest stars under the age of 30, recognizing each winner’s exceptional ability and success in their respective field within the industry.

The winners of the 36th Acorn Awards were revealed at a glittering pitch weekend hosted at the Rudding Park Hotel & Spa, Harrogate by The Caterer’s Editor Lisa Jenkins and CH&Co’s Chief Operating Officer , Allister Richards.

Graeme said: “I still haven’t realized that I received an Acorn Award, but it’s definitely a career highlight for me alongside L’Enclume’s third Michelin star earlier this year. As a As an industry, we’ve been through tough times recently, which is why it’s more important than ever to shine a light on the opportunities the sector can provide for future generations, including through initiatives like the Simon Rogan Academy.

“And it is more important than ever that we cultivate this talent as it develops, because these people will become the next generation of restaurant managers, sommeliers, chefs, restaurateurs and hoteliers if we let’s take the time to take care of them properly.”

Graeme now joins a cast of past recipients who have won an acorn since the inaugural event held in 1986, including Marco Pierre White, Nicola Gartenberg, Marcus Wareing, Craig Jackson and Sarah Tregoning.

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Restaurant manager accused of theft awarded €27,000 – The Irish Times http://boatshed-restaurant.com/restaurant-manager-accused-of-theft-awarded-e27000-the-irish-times/ Tue, 14 Jun 2022 12:19:30 +0000 http://boatshed-restaurant.com/restaurant-manager-accused-of-theft-awarded-e27000-the-irish-times/

A manager who claimed a hotel owner got ‘aggressive’ in a meeting and ripped off his face mask while accusing him of theft has been awarded more than €27,000 in compensation from the Workplace Relations Commission (WRC).

The restaurant manager at the Twelfth Lock Hotel in west Dublin has been awarded compensation for unfair dismissal and other employment law violations by his former employer, Gossm Investments Ltd.

In his decision, adjudicating officer Davnet O’Driscoll noted that the director had not received any written details of the allegations or evidence against him.

Daniel Tanase, who had worked for the hotel since 2017, told a hearing last September that the owner took €700 in cash from the restaurant’s till before filing a theft charge against him on July 19, 2020. Mr. Tanase has denied the allegations against him.

No representative of the hotel appeared at the hearing to defend the claim. The name of its owner was redacted in a decision published Tuesday morning by the WRC.

Mr Tanase said the landlord told him he was watching him on CCTV, said he had to account for the money and ‘implied there were other issues’, and he was ordered to go to an office.

There, “the owner was aggressive and broke Covid-19 distancing guidelines,” Mr Tanase said in evidence.

The owner “came very close to the plaintiff’s face and ripped off the plaintiff’s mask,” the hearing was told.

Mr Tanase said the owner told him he was part of a ‘wider investigation’ but did not give him further details – adding that it was the first time he had been told he had there were problems.

The owner sent him home and called him in for another meeting on July 22, where he met the owner and two managers who asked him “to explain his position” and “harassed” him, he declared.

Mr Tanase said they refused to let him see the CCTV footage and then his keys were confiscated.

On September 25, he received a letter dated a fortnight earlier, terminating his employment.

The letter, which was tendered into evidence by Mr. Tanase’s lawyer, James Evans, said auditors and the company’s electronic point-of-sale system vendor had conducted a review.

The letter alleged “deliberate falsification of financial records” against the complainant, which Mr Tanase denied.

According to the complainant, no such investigation was conducted – but if it was – it was without his participation, and he was denied due process during the disciplinary proceedings.

In his decision, the adjudicating officer, Ms O’Driscoll, wrote that Mr Tanase ‘was not involved in any investigation, saw no CCTV and was unaware of the outcome of any investigation’.

“It is an extremely serious charge to be charged with theft. It is very surprising that the complainant has not received written details of the allegations against him and the evidence,” she wrote.

She concluded that the disciplinary process used by the employer did not comply with basic fair procedures or the Industrial Relations Act code of practice on grievance and disciplinary procedures.

“In the circumstances, I find that the complainant was wrongfully terminated on substantive and procedural grounds,” Ms O’Driscoll said.

Noting that Mr Tanase had been left to take a job with lower pay until August 2020, before receiving pandemic unemployment pay for five months, Ms O’Driscoll ordered compensation of €20,072.07 for loss of income resulting from unfair dismissal.

It also found a violation of the law on the payment of wages and condemned €5,526.61 for unpaid wages between August 23 and September 25, 2020, two weeks notice and ten days annual leave.

Ms O’Driscoll awarded further compensation of €230.80 for failure to pay an appropriate Sunday bonus and €1,218.84 for the employer’s failure to provide written terms of employment.

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Thief caught after punching restaurant manager who tried to arrest him: Elmwood Park PD http://boatshed-restaurant.com/thief-caught-after-punching-restaurant-manager-who-tried-to-arrest-him-elmwood-park-pd/ Tue, 07 Jun 2022 15:03:00 +0000 http://boatshed-restaurant.com/thief-caught-after-punching-restaurant-manager-who-tried-to-arrest-him-elmwood-park-pd/

A restaurant manager in Elmwood Park was punched in the face as he tried to arrest a woman who had just stolen $10 from the tip jar, authorities said.

Darcea Collins, 37, of Paterson, had actually walked into the Hook & Reel at Elmwood Park shopping center earlier on Monday and jumped in without paying, police chief Michael Foligno said.

She returned around 7 p.m. and was heading for the front door with the money when the 30-year-old manager tried to lock her, Foligno said.

Security video shows Collins belting the manager and fleeing to Broadway, the chef said.

Responding officers found her near the Orange Avenue bus stop, he said.

Collins, who already had a criminal history of assaults — and was wanted on a Fair Lawn warrant — “began walking in traffic, acting erratically and adopting an aggressive stance,” Foligno said.

At that point, the officers took her into custody, he said.

Police charged Collins with theft and sent her to Bergen County Jail, where she remained on Tuesday awaiting her first appearance in Hackensack Central Court.

The manager refused medical attention, Foligno said.

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SEE ALSO: Two men were brutally beaten and robbed in Westwood by twin brothers from Ridgewood and two companions – all for a cellphone and a six-pack of beers – authorities have charged.

https://dailyvoice.com/new-jersey/pascackvalley/news/police-twins-from-ridgewood-two-others-charged-in-vicious-westwood-robbery/834398/

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Nottingham restaurant manager ‘very upset’ and ‘surprised’ by food hygiene rating of 0 http://boatshed-restaurant.com/nottingham-restaurant-manager-very-upset-and-surprised-by-food-hygiene-rating-of-0/ Tue, 24 May 2022 03:00:00 +0000 http://boatshed-restaurant.com/nottingham-restaurant-manager-very-upset-and-surprised-by-food-hygiene-rating-of-0/

The manager of a restaurant in Radford with a food hygiene rating of 0 said he was “very upset” and “surprised” that the restaurant received the lowest rating possible. Dosa Wala, a contemporary South Indian restaurant on Radford Road, was inspected on March 3 by the Food Standards Agency, and the findings of that inspection were released recently.

Three areas are inspected by a food safety officer. These are cleanliness and condition of facilities and buildings and food safety management, both of which were rated as “major improvement needed”, and hygienic food handling, which was described as “needed improvement”.

The restaurant manager, who did not wish to be named, said the restaurant had only been open for a few months. He also said there were areas inspected that the restaurant workers did not know would be important and that the requested work had been carried out.

Read more: Council confirms whether Nottingham Forest play-off final will be shown on the big screen in Old Market Square

The manager said: “I’m surprised at the rating and very upset. I wish we had more advice or someone said, you should or you shouldn’t, we being a new restaurant After the inspector’s visit, we knew it would be a low rating.

“The main things were rice storage, where we would have half the rice packed and stored, but we were told we had to have it in containers. The other needed a book for our inventory.

“I said if that’s what we have to do then ok we’ll do it next time. He also asked us to replace the floor which we will do and he’ll be back soon to inspect, he was happy from any other.

“We just started the restaurant in the last few months. Some things weren’t ready and we were busy on the day of the inspection, but we did everything that was said.

“I’m sure I’ll get a 5 next time I asked for it to be inspected again. We work with Uber Eats and Deliveroo, and our reviews on that are amazing.”

]]> Manager of fast food restaurant Arby in Vancouver accused of urinating in milkshake mix http://boatshed-restaurant.com/manager-of-fast-food-restaurant-arby-in-vancouver-accused-of-urinating-in-milkshake-mix/ Mon, 16 May 2022 19:06:20 +0000 http://boatshed-restaurant.com/manager-of-fast-food-restaurant-arby-in-vancouver-accused-of-urinating-in-milkshake-mix/

VANCOUVER, Wash. – A manager at an Arby’s fast food restaurant in Washington state has been accused of urinating into a milkshake mix that could then have been served to dozens of people.

Vancouver police, just across the Columbia River from Portland, Oregon, said they discovered footage of the 29-year-old peeing in a bag of milkshake mix as they executed a search warrant on his phone as part of a child pornography investigation. , reported the Colombian newspaper.

The director made a court appearance last Wednesday on allegations of child pornography and another on Friday, for a new allegation of sexually motivated second-degree assault, after police said they found the 16-second urination video .

According to a probable cause affidavit filed in Clark County Superior Court, metadata for the video shows it was recorded Oct. 30 at an Arby’s in Vancouver’s Mill Plain neighborhood.

The manager admitted to investigators that he urinated in the bag of milkshake mix at least twice, but said he was “almost sure” he threw the bag away. He said he was working alone at the restaurant that night and did it for sexual gratification.

He told detectives that if he hadn’t thrown the bag away, it would have been added to another mix on the next shift and served to customers, police said.

Another Arby’s official told detectives the restaurant sold at least one ice cream float and about 30 to 40 milkshakes that day, according to court records.

In an email to the Columbian, Vancouver Police Sgt. Julie Ballou said investigators had no evidence Arby’s or its franchise owner knew of the man’s “heinous actions”.

Clark County Public Health Director Dr. Alan Melnick told the newspaper that there were no significant health risks from consuming a drink contaminated with urine.

A judge increased the man’s bail on Friday from $5,000 to $40,000. He is due to be arraigned on May 25.

This article originally appeared in the Salem Statesman Journal: Washington manager Arby peed in milkshake mix, police say

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Perfectly measured response from Lytham restaurant manager after customer complaint about service http://boatshed-restaurant.com/perfectly-measured-response-from-lytham-restaurant-manager-after-customer-complaint-about-service/ Sat, 07 May 2022 14:38:08 +0000 http://boatshed-restaurant.com/perfectly-measured-response-from-lytham-restaurant-manager-after-customer-complaint-about-service/

The managers of a chain of restaurants in Lytham called a guest who complained about the “appalling” service they received.

The Olive Tree Brewery on Dicconson Terrace is well-loved by hundreds of past patrons. As a franchise restaurant, the restaurant is known for its Mediterranean, European and Greek cuisines served in a sophisticated setting.

Previous guests have raved about the services and atmosphere of Lytham Restaurant and have even left many positive reviews of the meals served to them. Recent reviews have rated the restaurant as “Excellent” or “Very Good”.

Read more: Work finally complete on £6.5million student flats in Lancaster after problem-plagued project

Oliver Tree Brewery is rated 4.5 out of 5 on TripAdvisor and has garnered 477 “Excellent” reviews.

One person wrote: “Nice place to eat, in an old bank. We managed to sit on the outside terrace, which was covered so not cold. Terrace heaters and blankets were available. Lots of vegan choices in this Greek based menu.We ate vegan meatballs and vegan calamari starters (the calamari was mushrooms) We followed that with vegan risotto and vegan sweet potato tagine.

“We waited a while for the main course which we didn’t mind as we knew the food was fresh. Lovely, polite and helpful staff and lovely setting overlooking the main square in Lytham. Highly recommend this place and we Will return next time we visit Lytham.”

Another person left this review: “We had a lovely meal here Saturday night, me and my girlfriends! We were served by the most helpful member of staff, Max! He made the whole evening very enjoyable and responsive to all our questions and recommended a few of his favorite dishes! We will be back! Thank you Max and thank you Olivier for the wonderful food and evening!”

And one person wrote: “What an awesome place to eat, everything down to the smallest detail is held to such a high standard the waitress and waiters are really friendly and helpful to make sure you enjoy your experience with a smile at all times . My beer was nice and cold and my food was nice and hot and cooked to perfection, can’t fault the place if I try! Nice and tidy, great service and amazing food! I highly recommend it !”

But one customer was completely unhappy with the service he received, so much so that he left a “Terrible” review.

They wrote: “Appalling service and food, the 2 basics required of a restaurant. Order taken, not written down and missing starter which was supposed to be the main course, so the missing main course was the problem. The person taking the order was preoccupied with a table talking to her friend.

“Once the problem with the mains was supposedly sorted out, I insisted that both of our meals be brought out at the same time. Apparently this was a problem as my dish was cooked and my wife’s dish was missing was not finished. We were then told the food would be a few minutes later, after another 10 minutes no food. Finally was told the chef was not happy with my dish, the bar, and that he was doing it, the food would be ‘a few minutes.’ I gave him a minute to sort it out and the food arrived.

“The bar obviously hadn’t been redone as it was extremely overcooked and disgusting. At this point we walked out. The restaurant was quiet, I would hate to see how they handle busy service. Avoid at all costs.”

The restaurant managers posted their own response to the negative review.

They wrote: “Thank you for taking the time to leave us a review, your visit has been discussed with our management team and I am happy to have a place of contact with you.

“I am disappointed to read your review and have reviewed your visit in detail. Your initial order was taken by a very experienced member of our management team who has been with us for a considerable time and has always received excellent comments from our guests.

“When an order is placed, the order is repeated to our customers to ensure that all components of the order are placed with the kitchen, including special requests. When your order has been placed, including the special request from ordering a starter as a main course, our team were flexible to accommodate your table needs and followed the repeat order policy to ensure all items were correct which was accepted by your guest.

“During the preparation of the main courses, your guest changed his mind and wanted to swap his main course. As our team is trained to meet all requests, the order was adjusted with the kitchen to meet your requirements. Unfortunately this led to the timings of the dishes being prepared not to meet and a fresh sea bass dish to be thrown to match the newly ordered chicken kebab.

“Due to the change of course and extended service time, complimentary appetizers were brought to the table leading to main courses served to your table in a timely manner and perfectly cooked. Initially no payment for mains main, starters or drinks have been paid for. The request to collect your contact details was declined, unfortunately leaving no way to contact you to find a solution.

“After thoroughly investigating the issues you raised, I believe our team has worked hard to accommodate your requests and have followed the policies we have in place. I sincerely apologize if you feel any different and I’d be happy to talk to you so we can find a solution together.”

]]> Restaurant manager ‘degraded by a bunch of arrogant diners’ says they tried to humiliate him over his salary http://boatshed-restaurant.com/restaurant-manager-degraded-by-a-bunch-of-arrogant-diners-says-they-tried-to-humiliate-him-over-his-salary/ Sat, 07 May 2022 07:00:00 +0000 http://boatshed-restaurant.com/restaurant-manager-degraded-by-a-bunch-of-arrogant-diners-says-they-tried-to-humiliate-him-over-his-salary/

A restaurant manager who was left in tears by a group of ‘arrogant’ diners who treated her ‘like c***s’ has spoken of the ‘humiliating’ incident.

Lily O’Connor, 22, was reportedly told by the group of wealthy customers – who left no tip – that she would have to work seven nights a week if she wanted to earn a ‘living’ wage. And for three hours, she said the group tried to degrade her for doing the job.

Describing the behavior of a restaurant, reception manager Lily told MailOnline: “He used humiliating tactics, trying to degrade me for the job I love to do.

READ MORE:Ten men every woman in Greater Manchester should know

“He was like, ‘How do you make a living?’ to that and ‘Why don’t you work seven nights a week?’ It was heartbreaking – I had put up with this demeaning attitude while serving them seven courses.”

Lee Skeet, who trained with Gordon Ramsay and manages Cora in Pontcanna, Cardiff, called out the party on social media and accused them of “inappropriate behaviour”. He even offered to refund their £1,000 bill minus the £100 tip which he said should have been left for his employee.

Lee and Lily say only one of the six men at the table is to blame for going after her because she was a young woman. Lily, who worked in the hospitality industry for five years, said she didn’t want to ‘name and shame’ anyone, but that ‘there is a point to be made about hospitality workers and the how they are treated”.



Chef Lee Skeet owns the Cora restaurant in Cardiff

Taking to Twitter, Mr Skeet shared screenshots of the email he sent to the party leader, calling the diners ‘rich people who think they treat people like c ***”. He ordered them to ‘never come back to my restaurant’ after he said they had mistreated the member of staff.

The top chef wrote: “I first wanted to thank you for choosing my restaurant for your meal tonight and understand that you had the biggest bill we have ever had on a table here. Throughout the evening, I was informed that your party was behaving was inappropriate towards Lily, who was running past the house.

“She told me that as a 22-year-old girl, she had been looked down upon, despised and touched in unwanted ways by members of your group. I have spent the last hour having conversations with her that heartbreaking, makes me feel like a *** employer and a terrible father having my own daughter.

“Please provide your bank details and I will refund your full £1000 bill, less the £100 I think you should have tipped Lily, which I will pay her directly as you left no tip “I would thank you for never coming back to my restaurant. Lily means a lot more to me than money. I also think you should value the people you surround yourself with.”

But he later said he changed his mind and gave the entire £1,000 bill to his member of staff. “I don’t really want that money. [My waitress] probably deserves it for putting up with them,” he said, adding that he hadn’t heard back from the restaurant.

The leader’s supporters flocked to support his decision and condemn the behavior. Mr Skeet was trained by Marcus Wareing and Gordon Ramsay and previously ran the kitchen of a Michelin-starred Hedone in London before his cooking career came to a halt for four years when he suffered an accident with hit and run.

He opened his first permanent restaurant, Cora, in Cardiff in January after a series of sold-out pop-ups and supper clubs at his flat in Cardiff Bay. Situated above Pontcanna’s Cafe Milkwood, it has just 12 seats and Mr Skeet hopes he will eventually earn Cardiff’s first Michelin star.

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]]> Restaurant manager, 22, hits out at customers who mocked his low pay after boss splashed out £1,000 http://boatshed-restaurant.com/restaurant-manager-22-hits-out-at-customers-who-mocked-his-low-pay-after-boss-splashed-out-1000/ Fri, 06 May 2022 07:00:00 +0000 http://boatshed-restaurant.com/restaurant-manager-22-hits-out-at-customers-who-mocked-his-low-pay-after-boss-splashed-out-1000/

A young restaurant manager has told how she broke down in tears after three hours of hell serving wealthy customers at the table who “disrespected” her because she was a low wage earner.

Lily O’Connor, 22, ended up in tears after being bullied by men from a top law firm.

One of the guests advised her to work seven nights out of seven if she wanted to earn a living.

Reception manager Lily, 22, was mocked and told to work every night to earn a living

O'Connor said employees at the swanky law firm

But Lily, who received the full £1,000 they spent after being abused, is the real winner

O’Connor said employees at the posh law firm were “trying to degrade her” for doing work she loves. But Lily, who received the full £1,000 they spent after being abused, is the real winner

Front office manager Lily said: ‘He used humiliating tactics, trying to degrade me for the job I love to do.

Lee Skeet’s Cardiff restaurant Cora: Customers are treated to a six-course menu which features plenty of seafood for £75pp

Located at 83 Pontcanna Street, on the first floor above Cafe Milkwood, Cora is Lee Skeet’s first restaurant.

It only serves twelve diners in its intimate dining room, offering a six-course tasting menu for £75pp or a lunch menu for £50pp.

The menu is heavily rooted in seafood, but also includes meats and wild game throughout the seasons.

“The aim is to create a relaxed and ambitious restaurant where you can taste the best quality products available in the capital, in a relaxed and welcoming atmosphere, all to a hip hop soundtrack,” reads the site. Restaurant website.

Located at 83 Pontcanna Street, on the first floor above Cafe Milkwood, Cora is Lee Skeet's first restaurant.  Pictured is one of his dishes

Located at 83 Pontcanna Street, on the first floor above Cafe Milkwood, Cora is Lee Skeet’s first restaurant. Pictured is one of his dishes

It only serves twelve diners in its intimate dining room, offering a six-course tasting menu for £75pp or a lunch menu for £50pp.  Pictured is another of Lee's dishes

It only serves twelve diners in its intimate dining room, offering a six-course tasting menu for £75pp or a lunch menu for £50pp. Pictured is another of Lee’s dishes

“He said, ‘How do you make a living?’ to that and ‘Why don’t you work seven nights a week?’

‘It was heartbreaking – I had put up with this demeaning attitude while serving them seven courses.

“I was even told to ‘stick my schnoz in there’ after they complained about one of the wines I served them on the seven-course tasting menu.”

Restaurant chef and patron Lee Skeet was furious when he discovered Lily had been ‘unwantedly touched and looked down upon’ at his Cora restaurant in Pontcanna, Cardiff.

He contacted the company that had made the booking and told them he would refund their £1,000 bill but deduct a £100 tip for Lily.

But the company did not respond and Lee, 25, has now given Lily the full amount to make up for her three hours of abuse.

Lee and Lily accuse only one of the six men at the table of picking on her because she was a hard-working young woman in a struggling industry.

Lily, who has five years’ experience in the hospitality industry, said: ‘We don’t want to name the individual, it’s not about naming and shaming anyone. But there is one point to make about hospitality workers and how they are treated.

“I hope I treated him professionally at the time, but by the end of the service, Lee could tell I was tired of being treated so badly.”

The six businessmen drank seven bottles of wine during the session and racked up a £1,000 bill, the biggest since the restaurant opened in January.

Lee, who has worked for celebrity chefs Gordon Ramsey, Marcus Wareing and Tom Aikens, has banned the company from returning to Cora, which is always full as it only has 12 covers.

A father-of-two, Lee said: ‘The reservation was made by a company secretary – it was a working dinner.

“The boss of the company was present, he was the leader but not the troublemaker. He was someone else at the table.

“It won’t happen again – people need to know that such behavior will not be tolerated in this restaurant.

“We have a tight-knit following and I want people to know that if anyone behaves like this, they’re not welcome here.”

Lee was busy in the kitchen at the time, but said he noticed a change in Lily’s demeanor while serving the table.

He said: ‘I could see she was a bit aggrieved and she told me they weren’t the nicest of people.

“It’s my responsibility to take care of her – it made me feel like a bad employer and a terrible father, having my own daughter.”

Lee described Lily as a “brilliant” house manager adding: “Before I had my own place, I worked in Michelin star restaurants.”

Owner Lee Skeet said Lily was

Owner Lee Skeet said Lily was ‘by far the best I’ve worked with’ and called out the horrific abuse

“She’s by far the best I’ve worked with – that’s why she was given this role.”

Lee was showered with praise on social media after tweeting that ‘we should start calling out the rich who think they can treat people like c**p’.

He established a new rule that staff must inform him of bad behavior while customers are still in the restaurant.

Lee said, “If it happens again, Lily can come straight to me and I’ll take care of it when it happens.”

The story went viral on social media earlier this week when Lee took to Twitter.

He wrote online: ‘Dear… First of all I wanted to thank you for choosing my restaurant for your meal tonight, and I understand that you had the biggest bill we have ever had on a table here.

“Unfortunately, throughout the evening, I have been informed that your group’s behavior was inappropriate towards Lily, who is running in front of the house.

“She told me that as a 22 year old girl she was looked down upon, disrespected and touched in unwanted ways by members of your group.

“I’ve spent the last hour having conversations with her that break my heart, make me feel like an *** employer and a terrible father, having my own daughter.

“I would thank you for never coming back to my restaurant.  Lily means a lot more to me than money,' he added in his first letter (above)

Lee's letter to the client

“I would thank you for never coming back to my restaurant. Lily means a lot more to me than money,’ he added in his first letter (above)

Speaking to his social media account (above), the chef said he reacted 'too quickly and emotionally last night' - and instead kept the money the 'inappropriate' diners had paid and had transferred it to his staff member.

Speaking to his social media account (above), the chef said he reacted ‘too quickly and emotionally last night’ – and instead kept the money the ‘inappropriate’ diners had paid and had transferred it to his staff member.

Boss Lee advised Lily that she should bring him over next time and that he

Boss Lee advised Lily that she should bring him over next time and that he would ‘deal with it then’

Lily (pictured in a social media post) said she was left in tears by the cruel treatment of diners

Lily (pictured in a social media post) said she was left in tears by the cruel treatment of diners

‘Please provide your bank details and I will refund your full £1000 bill less £100 which I think you should have given Lily – which I will pay her direct – as you left no tip .

“I would thank you for never coming back to my restaurant. Lily means a lot more to me than money. I also think you should value the people you surround yourself with.

Lee posted the note on Twitter alongside the caption, “I’m not hunting or researching likes.” I just think we should start calling out the rich who think they can treat people like c***s.

Following comments from his followers, who suggested Lily should receive the £1,000, Lee took to Twitter today to explain that he had transferred the money to a member of his staff.

Posting a screenshot of the transaction, he wrote: “On reflection, I overreacted too quickly and emotionally last night.” Sorry, I was a little angry and protective. I will not refund the customer’s money. I instead kept it and transferred it to Lily x’

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Sam Weatherill Restaurant Manager and Sommelier at Etch Restaurant in Hove http://boatshed-restaurant.com/sam-weatherill-restaurant-manager-and-sommelier-at-etch-restaurant-in-hove/ Thu, 05 May 2022 10:04:00 +0000 http://boatshed-restaurant.com/sam-weatherill-restaurant-manager-and-sommelier-at-etch-restaurant-in-hove/

Tell us about when you first became interested in wine…

My involvement in wine was born by chance. As a cocktail bar manager, I had a good knowledge of spirits, cider and beer, but thought wine was a weakness, so I started the WSET program to learn more. My first mind blowing moment was trying Jean Foillard’s Côte du Py Morgon at Le Plateau (in Brighton), the purity of the flavor simply blew me away.

Tell us about your wine list at Etch

Etch’s wine list has around 200 bins, with an emphasis on small, sustainability-minded producers. We champion some lesser known varietals and regions with many selections from Armenia, Greece, Hungary, Austria, Tenerife and New York State. We also enjoy Sussex wines. Thanks to Coravin, we offer about forty wines by the glass at a time, often highlighting certain aging wines. For example, we currently have the 1982 Rioja Reserva from Contino, the 2001 Sémillon from Kalin Cellar and the 1947 Rivesaltes from Domaine de Sobaline, all available by the glass.

During your career, have you had any wine-related disasters?

My most memorable disaster was slipping on the restaurant floor carrying a tray containing three glasses of red wine. I managed to adjust my foot mid-fall to keep the tray of glasses from hitting me, but it diverted them to one of our guests, who was wearing a cream jacket. He wasn’t happy about it. I replaced my shoes the next day.

Name your top three restaurant wine lists

Noble Rot in London has to be my favourite, amazing selection at affordable prices with a list by the glass that sends shivers down my spine every time I visit. I’m also a big fan of Trivet’s roster for its design and focus on countries and regions we don’t see enough of in the UK, and Clare Smyth’s Core for its cold classics.