I Got the Almighty Tongue - Chapter 84



Only Noblemtl

First guest

“Jenny. Is the reservation still intact?”

I ask Jenny a question as she checks the reservation list.

To celebrate the restaurant’s grand opening, all the chefs stayed up late yesterday to prepare ingredients and practice the menu they’re going to serve today. Jenny and Eric spent the past week training the 10 new front-of-house staff members, and also working hard on cleaning, decorating, and setting the tables.

I looked around the hall. Walnut tables with white tablecloths, chairs with a soft wood-like sheen, and magnificent paintings on the walls. The arrangements were perfect.

Today’s menu idea was already prepared half a year ago and gradually improved its perfection. It could be said to be a culmination of all the dishes I have made so far. Of course, due to price constraints, I could not implement everything I wanted. It is a realistic limitation for a newly opened restaurant to sell a course priced over $300.

There are three most important factors in opening a fine dining restaurant.

Chef, location, concept.

Segreto has all three elements.

I am a famous chef and a celebrity. Greenwich Village in New York is not the best location, but it is not so bad that you can blame the location for the failure. And the food we serve is the trendiest in modern fine dining.

Even though I prepared like this, I couldn’t help but feel nervous. As the opening time approached, I checked the menu and ingredients once again.

We have prepared Alaskan rockfish, top-quality caviar Beluga and Ossetra, which came in yesterday, as well as Alaskan caviar Tradition for casual customers. We also check seafood, including Grade A sea urchins and oysters from California, and lobster from Rockland.

Meat is less sensitive than seafood.

With Mark’s help, we were able to secure the highest quality meat. Together with the chefs, we checked to make sure that all the meat that came in yesterday, including beef, pork, lamb, and poultry, was delivered as ordered.

The parts that need dry aging have been in the maturing room for a month already. We have a contract with a nearby organic farm and bring in the best vegetables every day. Today is the first day, so Sam went out to the farm early in the morning and harvested the vegetables himself.

Sauces that take time to prepare are made the day before.

Seven chefs and apprentices were mobilized to prepare vegetables and meat and prepare ingredients until late at night. I wanted to let them leave work early, but it seems there is no other way for the time being. I have no choice but to console them so that their hearts are not hurt by financial treatment.

Jenny carefully selected the appropriate wine after tasting the menu. Then, she created a wine list to be served to the guests today. There is also a special list for guests who enjoy wine separately from the meal.

I took Jenny’s suggestion and decided to increase the margin on the wine. The ridiculously high price is not the value I pursue, but she had a point when she said it was not reasonable considering the cost of the manpower and infrastructure required to manage the wine.

There was also the practical problem of not being able to extract as much profit margin from food as one would like due to the need to improve the quality of ingredients used in cooking.

“No change. Orders are being accepted at 15-minute intervals starting at 6.”

Jenny says with a determined expression. Being part of the restaurant launch is a new experience for her too.

“Are the hall staff ready?”

Most of the staff members at Hall were people with experience working in restaurants. Some had experience working in fine dining restaurants, but we also provided thorough training for those who had not.

“I made them memorize the origin and recipe of all the menus served today. I also checked them. I also completed training on serving manners and service methods, and I have appropriately assigned staff who have completed sommelier training, so there will be no problem with wine service.”

I went out the door and checked that there was nothing wrong with the exterior of the restaurant. I also checked that the directions under the menu were printed properly.

[NO TIPPING]

‘It is our pleasure and duty to serve you with a smile. Therefore, it is not necessary to tip us.’

Dinner tonight is $130. I want to set a Michelin star price and serve a meal that matches it. I tried to lower the price, but $130 was the lowest I could afford to set for the quality course I wanted. Since this is a pretty tight price, Jenny needs to sell a lot of wine. First, I want to build a reputation.

I gathered all the staff 15 minutes before the guests started to enter.

“We can’t start out as the best restaurant in New York. Let’s start as the best restaurant in Greenwich Village.

Each of you has a dream. I hope this is a place where your dreams can come true. Attitude can be something very small. But it is the starting point of all changes. I hope everyone does their best. I am not a stingy owner to those who work hard.”

“Yes, Chef!”

The staff answers in unison.

Everyone returns to their seats and prepares to welcome guests. It’s six o’clock and the first guests enter our restaurant.

* * *

“Jennifer, I’m here now.”

Jimmy Fallon wakes Jennifer up.

Jennifer Lopez, as a trend-sensitive celebrity, had been using Instagram early on. Thanks to this, she was able to get real-time news of Jehee’s restaurant opening and successfully made a dinner reservation on the first day through her manager.

“thank you.”

Jennifer opens her closed eyes, takes out a mirror, and checks her face. Her face is as beautiful as ever.

Jennifer’s albums haven’t been doing as well as she’d hoped in recent years. Not only has she not reached number one, she hasn’t even made it onto the Billboard Hot 100, which is a humiliation she hasn’t felt in a long time.

However, the movie ‘Plan B’ released this year ranked first at the US box office, helping him recover his lost pride, and he is currently planning a better album, learning from his past failures.

“You dragged me here by force and now you’re sleeping in the car?”

Jimmy grumbles in displeasure.

“Aren’t you the one who has an obligation to visit the restaurant on the first day it opens?”

Jennifer looks at Jimmy and smiles.

“I have nothing to say. It’s true that I owe him a favor. After that commotion, I returned to the top of the talk show ratings.”

The Tonight Show has succeeded in continuing to maintain the public interest that was lost due to the manipulation scandal. Not only did the dramatic broadcast that day entertain viewers, but it also secured the credibility of the show, so Jehee could be called a benefactor to Jimmy.

“So, stop talking nonsense and go celebrate today. Enjoy some delicious food.”

“Well, Jennifer, I’m not a huge foodie. At home, I usually eat hamburgers, and at the station, I eat sandwiches or tacos. It’s not that I don’t like good food, but I don’t have enough free time to devote myself to it.”

Jimmy grumbles. People like Jimmy who have to broadcast live every day don’t go out much, let alone eat out. If they go out and have an accident, it could cause problems for the broadcast.

“Do I look like I’m free? Your value depends on where you look. Jimmy. Look in the mirror. You’re five years younger than me, but you look ten years older. Eat right and exercise.”

“Oh my God. That’s something I often hear from my mother. Okay.”

Jimmy follows Jennifer, raising both hands as if to surrender.

“There’s a live broadcast today too, so it’s fortunate that it’s close to the broadcasting station.”

Jimmy is divorced and has no friends. He eats only the minimum calories necessary for survival. Most of those calories are fast food, so he is far from a healthy eater.

The two arrive at their destination. Jimmy stands in front of Segreto, blankly staring at the building.

“How much money does Jehee have to build a building like this in New York?”

At Jimmy’s admiration, Jennifer also took off the sunglasses she was wearing and looked at the restaurant where the lights were starting to come on.

“It certainly looks promising. He used to say that dining is a comprehensive art. I wonder what kind of meal we’ll have today.”

As the two approach, the door opens, and a sommelier wearing a black skirt suit, white shirt, and black vest welcomes them.

“Welcome. Welcome to Segreto. Are you Marvin Cliff?”

Jennifer felt good about Maitreya Dee’s refreshing greeting manner.

“Yes, that’s right. The manager made the reservation for me.”

“I will show you to your seat.”

They don’t make a fuss just because a celebrity is there, and they calmly guide the guests to their seats.

“Not only the exterior, but the interior is no joke either. The floors and walls are all wood and stone, but somehow it feels luxurious.”

Jimmy whispers to Jennifer.

“Be quiet.”

Jennifer frowns.

“You can just sit here. I hope you have a nice time.”

The sommelier politely bows and leaves.

“The location is good. The guests can’t see us very well. It’s in a corner, but there’s a window, so it doesn’t feel stuffy and it has a nice atmosphere.”

Jimmy, who doesn’t have much dining experience, is hesitant.

The sommelier then serves the champagne.

“This is Moet & Chandon. Enjoy with Grissini. For Mr. Phelan, we have prepared a non-alcoholic champagne.”

A golden champagne and a long pencil-shaped cookie were placed in front of the two.

“You knew I was abstinent. Thank you.”

Jimmy felt his heart ache at the thoughtful consideration.

“you’re welcome.”

The charming sommelier winks and leaves.

“Jimmy, no. You’ve already been divorced twice.”

Jennifer says something bitter to Jimmy, who is blankly watching Jenny leave.

“I know. I just thought, ‘It’s cool to have a female sommelier, too.’”

Jimmy drinks non-alcoholic champagne to quench his thirst.

A moment later, the server brought out a variety of breads, prosciutto, butter, and cheese. The two of them cut open the bread in silence, spread butter on it, put on cheese and ham, and tasted them.

“It’s delicious. Of course, since Subway is the only sandwich I usually eat.”

“Don’t fill yourself up too much. It’s just a simple appetizer bread.”

While the two were talking, Jenny brought over the menu. Jimmy took it and opened it.

“There is only one dinner course for today. Please take the chef’s recommended course. But there is no tip?”

Jimmy was looking at the menu when he saw the printed instructions below and his eyes widened.

“It’s not like there aren’t any no-tipping restaurants in New York, but this is probably the first time it’s been done in fine dining.”

Jennifer also looks at the menu with interest.

“Usually restaurants that don’t require tipping usually include the tip price in the menu. But I don’t think Jehee did that, and I’m curious to know what he was thinking.”

Jimmy, who was always interested in social issues, was preparing a show that would satirize New York’s increasingly absurd tipping culture. He waited for the course, thinking that perhaps this restaurant would be a good subject for the show.