Last night HBO aired part three of their remake of Mildred Pierce. Startling attention to detail and the Novels storyline are making for plodding viewing. However last night's episode covered my favorite art of the story, Mildred's opening of her own restaurant having learned the business from the bottom up being a waitress. What fascinates me the most is not the fact that Mildred opens restaurant and makes it a success not from love of cooking and serving food, but from canny acumen gleaned from observing the business and an astute eye for efficiency. Her restaurant serves one dish, chicken, with waffles or veg. Mildred had noted while waitressing that over half of her diner customers ordered chicken and there was a great deal of wasted uneaten side dishes thrown out. She sets up her kitchen with a logical assembly line style and functional efficiency that is to be admired.
Having worked in waitering, bartending and catering for over a decade I can relate. the main goal is to get in, set up, serve, clean and then get the hell out all with a minimum amount of fuss. I've reached the point where I can't, or won't, work with certain companies thanks to an inability of staff unable to understand this. A well run kitchen is a thing of beauty!
Last night HBO aired part three of their remake of Mildred Pierce. Startling attention to detail and the Novels storyline are making for plodding viewing. However last night's episode covered my favorite art of the story, Mildred's opening of her own restaurant having learned the business from the bottom up being a waitress. What fascinates me the most is not the fact that Mildred opens restaurant and makes it a success not from love of cooking and serving food, but from canny acumen gleaned from observing the business and an astute eye for efficiency. Her restaurant serves one dish, chicken, with waffles or veg. Mildred had noted while waitressing that over half of her diner customers ordered chicken and there was a great deal of wasted uneaten side dishes thrown out. She sets up her kitchen with a logical assembly line style and functional efficiency that is to be admired.
Having worked in waitering, bartending and catering for over a decade I can relate. the main goal is to get in, set up, serve, clean and then get the hell out all with a minimum amount of fuss. I've reached the point where I can't, or won't, work with certain companies thanks to an inability of staff unable to understand this. A well run kitchen is a thing of beauty!
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