Posted 21 March 2003 - 11:57 PM
On my last visit to St J last week, one of your ( excellent ) wait staff told my guest and I that each of the people working the line had been in a senior position at other restaurants.
How do you view the recruitment of staff? How easy is it for newcomers to deal with what is often a very different style of both preparation and presentation and does it take a certain mindset to work there?
Also, have any of those who have left gone on to take any of ST J's philosophy or indeed dishes to their new places of work?
Thanks and best
Posted 26 March 2003 - 09:30 AM
The mindset?....Wahey abounds!
I wouldn't presume that former kitchen members have left here 'cloned' as it were but one hopes broadminded.