One Jeremy thing I love is that you go through the room and you physically touch each table,” says Glennon. “It puts people at ease. It says, ‘Can I help? I’m here if you need…’ It’s not the customer’s job to ask; it’s our job to offer.” In 2019, he hosted the CBBC series Step Up to the Plate with Allegra McEvedy where they tested 8 young people in each episode to see if they had the skills to run their own restaurant. [14] A second series was broadcast in 2021. [15] From 1st July 2021, VAT will be applicable to those EU countries where VAT is applied to books - this additional charge will be collected by Fed Ex (or the Royal Mail) at the time of delivery. Shipments to the USA & Canada:

Fred Sirieix Biography - Biogs.com". 11 October 2019. Archived from the original on 11 October 2019.The winner of Ultimate Wedding Planner has been crowned". bbc.co.uk/mediacentre . Retrieved 17 September 2023. Three years ago, Thompson’s daughter, Daphne, was born; Thompson took 11 months maternity leave and then returned to Scott’s part-time. Again, this is “unconventional” in hospitality, which demands long, antisocial hours. Thompson gives credit to Caring for being open to the idea and she hopes that her experience will be helpful to other women in a similar position. “Yeah, I’m definitely flying the working-mum flag,” she says. “I didn’t want to pretend it was going to be OK and then totally crash and burn. Hopefully I’ve proved the fact that it is possible.” Sirieix was brought up in Limoges, France. His parents both worked in healthcare and he says they inspired him to work in the service industry: "The conversation around the dinner table was all about patient care. It was about making sure people had a good experience.” [3] Career [ edit ] Etura came to London from Valladolid in north-west Spain in 2007 to learn English, intending only to stay for a year. He got a job in the first Barrafina as a glass polisher, became a waiter a year after that, and nine months later was a manager. Now 35 and the top man front of house, he has had to devise a philosophy of the queue. “You need to be a psychologist,” he says. “You need to understand different sorts of people, that a banker is not the same as an 18-year-old student.” When people have queued, you have to work 10 times harder for them, because they have huge expectations a b Finn, Rachel (25 June 2022). "Gogglebox fans in awe as Fred Sirieix appears with rarely seen fiancée Fruitcake". OK! Magazine . Retrieved 26 June 2022.

Elena Salvoni at the Little Italy restaurant in Soho, London, 2011. Photograph: Katherine Anne Rose for Observer Food MonthlyThe French, we’re very structured and organised and disciplined when it comes to eating. So you eat between 12 and 1pm, and between 7 and 8pm. It’s about the respect for the food. Like, for example, when I cook and I call the kids and they’re not coming, it’s so annoying – I’ve turned into my dad now! Because you’ve got to respect the food. I put in all this effort. It’s got to be eaten when it’s ready, otherwise you’re going to lose some of the pleasure, some of the flavours. And why would you do that? For Etura, a big part of the job is calculation: working out how long diners will take and when the number of people in the queue matches the amount of time left in which to get them fed. The biggest mistake he could make, he says, is for someone to queue only to be told there is no space. “I’d rather leave seats empty than that happen.” Not that it’s likely. He knows how to work the numbers. And his tip for reducing queue times? “You can queue before we open. At Frith Street the queue for the 5pm opening starts at 4pm. Or use the 90-minute rule. So come at 5pm for 6.30pm, or 6.30pm for 8pm.” And so to the killer question. Would he be willing to queue for as long as his customers? “Of course, and I have. Friends come from Spain and they want to eat here. So we wait.” As for not being too interested in food, this, too, can work to her advantage. “There’s lots of people who do love food,” she says, smiling. “But there’s a lot of people who eat out who don’t. And I know how to translate to that whole section: ‘Don’t worry, I feel the same myself…’” ‘There’s no queue jumping – not even if you are the owner’s parents’