PUSH

A picture book from the moment we enter the doors at Ruxbin to the very end of the night:

6:00am. Ed arrives

6:04am.  We start the six hour braise for the short ribs at the end of service around midnight.  That means its an extra early start the following morning.

10:00am.  Deliveries begin to arrive – meat, fish, bread, produce.

11:30am.  Kenny delivers the linens, always with a smile.

12:00pm.   Everyday, we put aside the piling tasks of the day for a moment to meet over a quick bite, pour some freshly steeped french press coffee and discuss the day’s urgencies, updates, concerns, and ideas. I truly think that it’s these meetings that have helped us stay grounded and keep a pulse on each other. It’s our think-tank time where we can regroup, bounce ideas, get advice, and simply have a time of exchange before we run back and tend to the demanding list of tasks at hand.

1:30pm. Cooks arrive

2:00pm.  Prep begins

2:00pm. Running errands throughout the afternoon, Home Depot typically makes the list

4:20pm.  Sprucing up the herbs

4:30pm.   Front of the house setup begins

5:00pm.  Family meal is served to the staff

5:30pm.  Doors open, service begins

7:00pm.  Rush begins

8:23pm.  Finishing touches at the pass

9:31pm. Tables start to wind down with dessert and coffee

10:45pm.  After service all stations are cleaned down

11:00pm.  Out of the dish and ready to put away for tomorrow

11:30pm.  Closing out the night

11:47pm.  After spending a long working day together, the Ruxbin crew becomes family.

Opening a restaurant is one thing… maintaining a restaurant requires a shift in gears. This is why we push.

 

*Special thanks to Roger for capturing our day.