Last Friday night, one of my co workers asked me out for a drink and I didn’t even hesitate to decide if I wanted to go or for that matter, where I wanted to go!
The “if” was, I’ve developed this annoying habit in my advanced age, which I actually enjoy, of turning each social event into a “teaching moment”, since 90% of my team mates are one third my age. And so, they all get a lesson thrown in for free and since I often repeat myself – they find it worthwhile that the wine is also free.
Koberl at Blue, I often describe as a “New York” restaurant/grill. I say this because of the age of the building (the historic Andrews Building) and the tin roof, abundance of wood and overall warmth that comes from a sophisticated yet comfortable and attractive setting.
The bar is roomy with high tables offering great views of the epicenter of San Luis Obispo-which can be seen while gazing over a perfect martini, glass of wine or one of the many options offered on the bar menu.
The dining room is more formal and offers the best of what I would describe as a perfect combination of continental, wine country and California cuisine. Most of the menu is sourced locally from the counties growers and producers.
But back to the “teachable moment”. After being professionally approached by my favorite server, Mattie and giving her our order, I begin the sermon: “I want you to look at Patricia now girls. She’s the owner yet she is the “greeter”. The host/greeter, unfortunately, in many restaurants, is where the youngest, most inexperienced person starts. This is wrong of course and if you show me any superior restaurant I can usually identify the manager/owner, the moment I walk in.”
Ed Moose, owner of Moose’s in San Francisco and formerly The Washington Square Bar & Grill, comes to mind. If I was really name dropping, it would be Sirio Maccion, at Le Cirque in Manhattan. I believe he’s been out there by the front door welcoming people for fifty years. But it doesn’t have to be that upscale for management to understand and embrace customer service. In my native Troy, New York, Charlie of “Hot Dog Charlies” was also “covering the waterfront.”
“Girls, you do this for many reasons. The first is to insure of course, that everyone is warmly received. The second is to oversee the room. Is everyone having a good time. Is everyone being served and most importantly, is everyone appearing to be enjoying themselves, their food and the atmosphere in general.”
This cannot be delegated and the owner, Patricia Korberl understands this. And she also understands that you can have a great location, a great chef and still fail. No one but her is more qualified and that is why this is a successful restaurant and that is why I enjoy going there!
John Shakley
Concierge, Tolosa Winery
