SARAH CAMPBELL: MY EXPERIENCE OF HOSPITALITY

There are certain scenes in the first episode of Boling Point that I found myself watching through the gaps of my fingers. Much like in the original films, there are moments of genuine panic as a group of frantic chefs struggle to maintain an illusion of calm as tables just metres just metres away fill up with customers demanding Michelin-worthy food and cocktails.

Anyone who has dodged working in a hospitality role will find themselves entertained by an incredibly talented cast, who are given room to shine in a new TV format as the inevitably scene-stealing Stephen Graham moves into a supporting role. But for those of us who have spent time front of house, scrubbing pots or behind the grill there’s a deeper connection to the characters which makes the experience all the more compelling. During one furious rant, a sous chef compares his nerve-shredding workplace to being back at school, complete with kitchen bullies, secret flirtations, and plenty of misbehaviour. It’s a fair point, although having been immersed in a number of remarkably similar environments over the years I would go as far as to say that in reality, these dysfunctional teams are more like family than playground companions.

I look back on my time as a waitress and bar worker with a set of slightly rosetinted glasses. Not because I was any good at it, and certainly not because of the long hours which were, in hindsight, a serious breach of employee rights.

Instead, what made the work worthwhile was the love-hate relationships forged during a busy service as tempered flared and pressures mounted. When it’s wrong, it’s very wrong which is perhaps why I found myself wincing so hard as the newbie chef at the Point North kitchen loaded plates of red meat with a chocolate sauce in place of jus.

I’m loathed to admit that I once pulled a similar move in serving a customer a dainty silver dish of salt rather than sugar with his morning latte. But when it’s right, there’s a sort of euphoria to be found in being part of a team that’s fighting tooth and nail together to keep up with a barrage of orders. When the time comes for close, surfaces are sterilised, sheepish apologies are made and more often than not a debaucherous plan to let off steam forms before starting the whole process again the next day. There’s nothing quite like working in hospitality and I’m sure many others will be enjoying the surreal feeling of seeing this played out so expertly on screen.

SARAH CAMPBELL IS THE HERALD’S

FOOD AND DRINK WRITER BEST WAYS TO CELEBRATE THE

HUMBLE POTATO- PAGE 18/19