Basildog

If you have a TV crew in tow and it's going to be on the BBC, then most wholesalers will welcome you with open arms

or a website Andy, where you can see pics of the food, and peoples discpritions of the food and opinions......oh

so we can look forward to one communal table ,no elbow room, no sides plates, etc etc.? actually, just give us your money and fuck off, saves alot of hassle.

My arse! I think Tim's right, get a bigger table.

Matt, side plates have gone out of fashion?

My example Food costs 35% Labour 15% Vat 17.5% Overheads 20% Profit 10% Finance ( repayment on loan) 5% my labour costs are low..i work 9.30am-12 midnight myself Normal labour costs are about 20-25% That's 102.5% but you get the idea

I think your right about buiness expertise, which is why CEOs of big companies move to other completly different areas of work and do a great job.But i'm talking about owner run independant restaurants, where the boss may be a shit hot buisness brain but if he doesn't have an understanding of a chefs/FOH job then your in a more difficult position.The best way to understand a job is to do it.

I always find it hard to understand the idea that you can run a restaurant without have some real good understanding of being a chef/front of house.You are at the mercy of your key staff.You can get lucky and have loyal, talented hard working people, but law of averages means that you are going to get some shit who will take the piss.I've seen in happen twice, resultiing in Restaurants closing, and at the moment i'm in the process of watching a new restaurant opening soon, fingers crossed they have the right chef for the job.

..... and nothing.Just an example of the photos i like, snapped , not styled.

Taken by my friend , walked into the kitchen, saw the pears SNAP.

Years ago i was 2nd Chef at a Golf Club and we were prepping food to be shot for a glossy magazine article about the Club.I had a big argument with the Head Chef, as he was spending hours on the food,making it absolutely perfect, even measuring the spaces between herb garnishes.My argument was that we could not reproduce this food in service for one table let alone a function for 150, so it was basically making a rod for our own back.I have never let my food be photographed professionally, but i love pics from customers who post them on Foof Forums like this one.Keep it real, dude.

A website for a soon to open restaurant/bar that waxes lyrical about it's chefs food etc , but also has a jobs section advertising for a head chef and a sous chef. You would think i was making it up, i'm not

Would these chefs have entered a competion against each other if it was not a TV show?

..all depends on the Tax Man ,Andy. anyway...back to Paris...or not

A triple 5 ! Not many of those in the Guide ( I looked ) Andy is quoting from the Reporters Edition, given out to those who give feedback to Hardens, or restaurants who are listed.(Go on ask me what we scored!!!)The other edition is the one on sale to Joe Public.

"And why am I not suprised you have a Hairdresser as opposed to a Barber. " Ha Ha Ha ! now thats funny

We caught one mackerel OK! but that was with Big Tim, a friend with a boat, not someone who does it for a living

I run a small bistro in Padstow, see sig line for info or margots.co.uk for an out of date website When are you in Cornwall?

When your in Padstow, take the kids mackerel fishing with my mate Cheeser, and then bring the catch back to my place and we can get the kids to prep cook and eat some .

Ripley's St Merryn has no website

The video is a great way of getting what your all about across to the public.OK i won't be rushing up to Southport to dine with footballers and dolly birds in skimpy tops, but the idea is cool.Now where's my Betamax video cam.....

I'm loving the video...i want a video for my site!!!!!!!!

Another problem is they try and sell you photograph space alongside your entry, which kinda of makes it a paid for advert which is not what guides are about.

This is when you need the rats and the Taser

Bapi, it's just the same here in Padstow, nothing is ever said about the place without reference to Rick Stein.Number 6 was reviewed last week by a national paper, first words "Rick Stein" Edit, Back on topic, George was booked at the Elephant on Saturday, will grill her when she gets to work.