Lists….

Do you love lists?  

You have to make lists to be successful-just read any success/leadership book. As a personal tool I use them more and more because I am so easily distracted. Perfectionism can be debilitating.  I once read a quote that says Lance Armstrong doesn’t have to do lists – he just does them. Interesting. Lists as a tool in my restaurant I feel differently about.

“You need lists in a restaurant. How else will anyone know what to do?”  If you know me, you know that quote didn’t come from me. It came from one of my servers. D bar Desserts is a small restaurant. Very small. In my mind you should be able to look around and do what needs to be done-especially if you have to do it every day. I learned early on that doesn’t work in a restaurant. Lists provide organization, direction, efficiency, accountability and consistency.

I also feel they take the soul out of a task or situation or restaurant or organization. That is of course, not always true but it is always how I feel when I have to make a new one. It is a huge step towards a corporate mentality – inherently stepping away from mom and pop family owned small business which I’m.

Opening and closing lists are my least favorite and the most necessary. My fear is that I will put together that list and everyone will turn off their brains and robotically go about carrying out the tasks on that list. Anything that needs to be done that is not on the list doesn’t get done. In fact the list almost gives you permission not to do it. If there is a booger (is that how you spell that? I don’t think I have ever written it before) smeared on the front glass door and it is not on the list for closing will anyone clean it? Probably not. These are the thoughts that keep me up at night. Thanks to the advice of a customer who very simply asked how many things are on the list -to which I replied 17-she suggested: “why don’t you make #18 be: look around, find something that is not on the list that you know needs to be done and do it. Genius!!! Especially if they actually do it! J

I hope and pray to solve all my restaurant challenges in such a simple and beautiful way.

kg

Shame on me!

I finally post a blog after, I don’t know how long, then promise “tomorrow I will post…” and I don’t post – terrible!

I gotta be honest though – I didn’t think anyone would notice or care. Much to my surprise, they do. A lot of people left me encouraging messages and some scolded (much deserved I feel) to keep on posting. Yay!  I will. Who knew?

So back to our topic: I am restless.  I want more out all of us at d bar (except maybe for Bailey – I don’t know how she could do more. She is simply amazing.).

I have all kinds of quotes and mantras floating around in my head about excellence. The one I use the most at d bar is: excellence is in the details - focus on the details and excellence will follow. I have been fortunate enough to work with some of the best there are when it comes to excellence: Charlie Trotter, Jacquy Pfeiffer, Norman Love, and Steve Wynn to name a few. I am not as good as they are at bringing a team of people together to pursue excellence. I don’t know if I ever will be. I am, however, never going to stop trying.

The caveat with my little ditty about excellence is that it presumes all the big things are already in order. You know, the big things: when the floor or bathroom is dirty you clean it, when a table needs to be bussed you do it – whether it is in your station or not. As a cook you taste everything you prepare. Every time.  What if these things are not in order? Does everybody feel like they are the only ones who notice that things are not right? Are we all constantly, secretly finger pointing?

Some people care about doing a good job more than others. Some just don’t care. Can you make them care? I have always presumed everyone wants to do the best they can in all things. That is not the case. Some people live for doing just enough to get by. I don’t understand it. Did the Four Seasons hire all the good ones already? Of course not!

Perhaps I need to cowboy up on my leadership skills.

The other things on my mind are corn (really good this year-corn dessert on its way at d bar!), peaches (why I haven’t had any really good ones from Colorado yet) and how aggravating I find opening and closing duty lists. Tackle it in my post tomorrow. This time I really will. Thanks to all those who wrote me for keeping me in line.

kg

what do you do when you realize it has been like a year and a half since you posted on your own blog!?! i guess like most things when you own a restaurant you cant let it get you down-just aknowledge the issue, work to make it better, follow-up and follow through right? so here we go...

i have wondered for quite a while if posting is worthwhile. who will read it. does anyone care about our little posts in the vast new sea that is online blogging these days. maybe that is not the question to ask. i think it has value if for no other reason than to give myself a place to think things through. sometimes you need to say it out loud to know if it makes sense(or maybe see it written). are there mistakes when posting? hmmm. guess i will find out soon enough. i'm just going to write what is on my mind.

lets call this one the introduction. tommorrow will be my first what's on my mind blog post. at the moment what on my mind is restlessness. d bar is 2 years and 2 months old. i want more. i want improvement. i want excellence. i want to amaze. i want to always exceed expectations. easier said than done in the restaurant biz!

guess we'll get in to that manana.