from Strange Magic: A Yancy Lazarus novel by James Hunter
" That's the mark of a good leader: not someone who can do everything, but rather someone who knows what they can and cannot do, and surrounds themselves with competent professionals to fill in the gaps."
"God must have one heck of a sense of humor. Just wish I wasn't always the butt of the jokes."
"So he was joking. I still wanted to give him a thousand paper cuts and throw him into a piranha tank."
"The world blurred and all of the oxygen I'd been enjoying suddenly left me without so much as a Dear John letter."
Gordon Ramsay's Costa Del Nightmares.
I've watched a few of these in the past weeks and I'm beginning to really like Gordon Ramsay.
Called in to help by the parents, he's gone into a disaster of a Bar and Grill, tasted the menu items, which were prepared from items taken from a freezer, so were predictably awful.
Gordon goes through the kitchen. There's bad food in the fridge, no one knows how long it's been there.
It's a family run business, parents retired, two sons in their 30s, one runs the bar, one cooks, and a younger daughter, waitressing. The sons are on the way to becoming alcoholics, drinking along with the customers, (and alone), with the one who runs the bar knowing nothing about the wines he is selling.
Which are actually horrible cheap plonks instead of quality wines.
Gordon asks to taste the wine and asks for a red. He then asks where does the wine come from? the son says, well it comes in these bottles.
When asked to describe a wine he's recommending, he admits he can't.
Even worse, he talks back to the customers and even criticises them for disagreeing with him. I watched that bit with my jaw hanging open. OMG!
At one point, the
local drunk goes behind the bar and grabs a bottle of wine to serve
customers waiting outside. Naturally Gordon stops him.
No wonder the place isn't doing well.
(Let's not get into the grubby customer bathrooms and dead cockroach)
So Gordon dresses the sons up in clean white shirts and takes the boys to another restaurant where they spend an entire day shadowing the regular staff and learning from them how they should be doing things.
One important lesson is don't wipe your sweaty forehead on your clean white sleeve!
Back at the family Bar and Grill, Gordon changes the too big, complicated menu to a much simpler one based on locally available fresh foods, and things begin to turn around.
As they always do. There's also an entire new stock of good wines and no freezer foods.
After making no profit at all for a year before Gordon gets there, Gordon returns after six months to see how the place is faring since he set them up and on a better path.
The sons have sobered up, the kitchen is running well, and the son who runs the bar can tell the difference between rubbish and good wine.
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