A glance into the emptiness of his own kitchen reveals the strain that his career places on his marriage. Outside of the restaurant, we are made aware the sacrifices Bobby and his family continue to make. The film provides a chance for foodies and taste-bud amateurs alike to appreciate each step that goes into a world class dining experience. Throughout the film, we go behind the scenes of Bobby’s flagship restaurant, Frasca, and experience a night both in the heat of the kitchen and in the front of the house.
Restaurant busboy professional#
Over the course of the story, we learn about Bobby’s punk rock roots, his struggles in school, and his journey as a professional cyclist and wine director at the French Laundry.Ī recent fascination with restaurants and the people who run them has fueled a demand for food and chef focused content. Becoming a Master Sommelier requires a major degree of self-sacrifice, and in this film, we get a chance to understand the sacrifices Bobby has made to reach the zenith of his craft. In The Bus Boy, Bobby fights to maintain balance in his personal life as his collections of restaurants and wine labels, as well as his own ambition, continues to grow.Īs a Master Sommelier, Bobby is a member of one of the most exclusive groups on the planet-only 260 individuals have achieved the qualification worldwide-and rising to the top of that highly selective society is a singular achievement.
With an extraordinary work ethic and an obsession with impeccable service, Bobby has created one of Colorado’s most highly respected restaurants. Get your s**t together.Bobby Stuckey is a world-renowned sommelier and restauranteur who puts his guests first nearly all hours of the day. That’s right, I’m talking to you, Maurice. Let that be a reminder to all of us to take pride in our jobs and do our very best whether the president of a country, medical doctor, sanitation engineer, or my personal stylist. Unfortunately, we were unable to uncover the identity of this busboy because his face was moving faster than the camera could record it. You could make the case that by moving so fast, he probably wasn’t cleaning the table all that well, but from what I can see in that 30 second clip, he does appear to be doing a thorough job. Rather than let his job get him down, he clearly made a decision to own it.
▼ “At Yakiniku King we found this boy cleaning freakishly fast. That’d be enough to wear down the morale of any part-timer working their way through school, but then we have the young man below who was caught on video at a Mie Prefecture Yakiniku King restaurant. Rather than simply collecting dishes and wiping down tables, these people have to clean down and/or carry entire charcoal grills to and and from each table several times a day. Call me crazy, but I go to restaurants with the prime objective of avoiding cooking.įor busboys and busgirls, too, yakiniku restaurants have got to be the least enjoyable restaurants to work in. I’m not personally fond of yakiniku restaurants where your order fine cuts of meat and barbecue them yourself right at the table.
Restaurant busboy how to#
It’s good to see that the youth of today still know how to take their jobs seriously, but this guy definitely goes above and beyond!
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