Saturday, 9 February 2013

Week beginning February 11th - Kimsy bro - legend

It was a normal day at Kaffeine, I'm pretty sure the sun was shining, people were happy, we were busy. I was on the floor and next to me was the legend that is Matthew. Great hospitality worker, fantastic talent.

I don't think he knew yet, but we just had a position come available on the floor. In walked a young lady, well presented, nice smile, asked him if we had any work and as he had been trained to do, asked her to please email her CV to us. We get quite a few walk-ins looking for work, unfortunately the majority are not suitable for our requirements.

But I had a feeling about his one. I politely interrupted. 'Ah Matthew, perhaps we can have a look shall we?'.

Most recent experience was at another cafe near Carnaby Street, good start, plus also work at Polpetto, then work in Perth at a number of cafes and hospitality places.

Interview? Yes please.

Kim started work with us and we knew she only had 8 or 9 months of visa left. Normal start. On the floor, training on the job, off we go.

Then one day not long after, another normal day while in the middle of a busy service, I served a customer at the till and they requested a Portuguese tart and down the food end was Kim, serving another customer and before I knew it, the tart was plated up, with a side fork, in front of my customer. This did not just happen once, she did it all the time. Leaves you speechless really.  No words, no queries. Just done. It was like the wind had blown it gently into place.

And perhaps that is what best describes 'Kimsy bro', as she came to be known. A gentle, calm breeze in the middle of a hectic, fast paced environment. One who just got things done with a minimum of fuss, or bother, or worry, or stress. Quite honestly, one of the most natural hospitality workers I have ever had the pleasure to work with.

Then one day, the word got out that she was 'a bit bored' at service. Well, when you are that good at it and it comes so naturally, that can be understandable. Remember that we get in over 600 people per day and she was one of the front line staff. 'yeah, pretty easy really' she said with a laugh.

So we moved her onto coffee. Natural. That same level headed, common sense, quiet achiever, gentle breeze that still gets things done so quickly and efficiently. Funny too. So funny. When you can work with someone, manage them and then know that when they are on shift, all will be okay, you sleep well and you have a happy day.

Even on Saturdays, when we are smashed busy and we have people looking for tables and we try to accommodate as best we can, Kim would manage that with the same level of calm. 'Table for five? Yeah no problem'.

Others are broken by working here, it is hard work. Kim just made it look so easy. She left us this week, back to Perth to follow a career hopefully in architecture. Whatever she does, she will be good at it, whoever employs her is a very lucky employer indeed.

I feel blessed to be able to meet and employ people such as Kim, she has joined a growing list of legends of Kaffeine. Well done Kimsy bro, we will miss you.

We hope you enjoy this weeks menu as much as we have putting it together and as much as we will enjoy serving it to you.

Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70
(add 30 p for granola or yogurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Plumcot 2.20
Savoury Muffin: Spinach and feta 2.20
Lemon friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80

Soup: Sweet corn and chicken chowder 4.50

French retro baguettes 4.90
Chorizo, tomato, red onion, pesto, rocket
Aubergine, sweet chilli, thai basil, goats cheese, spinach

Foccacias with sea salt and rosemary crust 5.00
Ham, gruyere, gherkin, dijon, pickled onion, spinach
Smoked salmon, capers, aioli, dill, red onion, rocket

Salads: 5.50/6.50
Smoked tofu, satay, cucumber, poppy seeds, wild sorrel
Mangosteen, pennywort, toasted coconut, salmon baked in hay, kecap manis and fish sauce
Green beans and buck-horn plantain with peanut and chilli
Tart: 4.00 or 7.50 with salad
Chinese vegetable buns

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