Photo: Melissa Hom
You think it’s easy being a waiter at a high-end French restaurant? Hardly. Chanterelle server Ian Tomaschik has to serve and clear a six-course tasting menu while also replenishing bread and silverware and making drinks and coffees. “In the beginning,” he told Grub Street, “I didn’t think I could pull it off.” But he has, for six years, and it’s worth it: “Once I saw the name Barry Williams on the reservation list. I was like, I can’t believe I’m waiting on Greg Brady.” Tomaschik is this week’s Ask a Waiter.
Ian Tomaschik of Chanterelle Will Serve You Fake Wine If Your Secretary Asks [Grub Street]
