New Year’s Eve. It snuck up on us again. It’s tradition to look back over the past year and evaluate what has happened. It’s that day that we flip through the memory charts and think why we did or didn’t do this or that.
New Year’s Eve is the time for solemn joviality reminiscing about those good times and the bad and bidding them adieu.
Let’s not get crazy here. Thank God, or whom ever you look towards, that it is over. Talk about nuts, crazy, erratic? That has been the past year.
Bail-outs, fall outs, closures, dips, dives and skyrocketing have all been used to describe what has happened. Stock markets across the globe have taken on a resemblance of a roller-coaster ride at the Santa Cruz Boardwalk. Car dealerships, glistening with glass walls, high ceilings, and plenty of parking have enticed all of us to develop a restaurant concept or design a dance club. Fortunately, for most, it will stay only in our minds. But think of it. Would the Pontiac Disco work? How about the Hip Hop Desoto Dining and Dance Club. Or better yet, The New Rainforest Caf?? Oh, that’s been done.
When we glance towards
And I am sure Warner LeRoy, the Bon Vivant who guided Tavern and its Eastside sister restaurant, Maxwell’s Plum is laughing in his grave knowing that someone else is going to take over the space and the challenge of turning a tourist relic into a new culinary icon probably without the name, Tavern on the Green.
I know that few of us have had the time to sit and make a New Year’s resolution. I have taken the liberty to put together a list of ten resolutions that we can all keep close by in case we need some guidance for the New Year.
Here they are:
1). I’ll live by the standards today that I set two days before I actually opened my first restaurant.
2). I will smile at all of my customers, whether I like them or not, whether I want to take them down the basement stairs and drive home the point that Lincoln included restaurant owners in the Emancipation Proclamation.
3). I will not dwell on losing money. I will trim food costs, staff, and utilities as much as I can to stay in business.
4). I will realize that running my restaurant and running my business are two separate tasks that should never cross.
5). I will take a five minute break before entering the dining room after looking at my checkbook balance.
6). I will not ever consider tending bar on a slow night.
7). I will call Joe Rombi of La Mia Cucina at least once a year and make a fake reservation.
8). I will work with my chef and managers to develop new menu items for my nightly specials.
9). I will hold regular staff meetings because I realize professional service is based on regular training.
10). I will be thankful that I am able to celebrate New Year’s Eve in my restaurant, with my friends and customers and staff.
Have a safe, enjoyable, and Happy New Year.