Restaurateur
Saveliy Libkin

In western retail exists the notion «forgetfulness of a guest». But let’s call things by their proper names: sometimes guests take away with them from the restaurant something more then eaten food and pleasant impressions.

This note is about things which are lost more often in our restaurant.

Let’s begin from Compote.

Lamps. 5 pieces have been taken out and taken away.

Curtain holder. 1 piece has been unscrewed and taken away.

Umbrellas with Compote logo are selling not very long ago, but one piece has been taken away already.

Pepper mills peugout, and especially this model

The fact that people take away toilet paper is not clear enough but at least usual. But people unscrew and take away together with bolts and nuts about 30 holders during the year.

Hooks for bags in the toilets –4-5 pieces are unscrewed during a year

Dispensers for soap and cream – 1-2 pieces per a month. During the year we buy new ones up to 20 pieces.

New trend of forgetful guests – signs from the toilet. Within last month we hanged new signs three times.

The fans of one Moscow designer like to «forget» these signs.

Purses. They appeared quite recently. Several pieces already were taken away.

Reserve alarm clock. We missed 5 pieces.

Further follow the items which purchases amount to tens because of «forgetfulness»

Tableware, especially ladles

String bags

Spice sets, ashtrays and even holders for fliers

Adapters are leave by the hundred

Glasses with sugar

Candles

Chargers for mobile phones

And the main thing – menu and tea-coffee spoons. The most popular «souvenir» after clothespegs.

By the way, the menu can be bought. The price for the menu is stated in the menu.

To be continued about Steakhouse and Dacha

We have new model for Compot. The previous one Victoriya managed her mission successfully. Today on placards, posters and etc is Maria Petrovskaya.

Freshly-salted cucumbers stayed in the pan about 10 days, exactly from that time when some of my friends came to us for gastronomic drunken feast under umbrella.  Taking into account that  I remember about the cucumbers only on Saturday when my head absolutely free from business matters then about 12 completely salted pieces have waited for their fate long ago. I cut a few cucumbers lengthwise in four pieces. Then Lilya, I, young potates and aubergine paste made ourselves comfortable at the terrace.  A few pieces of cucumbers have left. I decided to be a housholder a little and having opened the fridge threw them into the first subject resembling a pan. At that when I took away the remains I said for everybody to hear: I put to rights by myself so don’t make complains…  Only on Sunday’s afternoon when Lilya poured a compote she noticed that someting floating in it.  The compote had very creative taste and the cucumbers had violet tint.

Does the successful restaurant-restaurants need a slogan-motto?

What quistions solves a slogan in the restaurants in your opinion?

Should someone create a slogan if the restaurant is successful without it?

How to create a slogan for the successful restaurant , if it is necessary of course?

One version is club. Here everything is rather foreseeable, at the best Nemiroff at a price of Beluga and Arcadia in the bottles of Hennessy Х0. But there are a lot of hormonal pleasures and almost free of charge. You will have to miss the speech of the president like any other New Year TV programs. If to add to this some intoxication by music and pills then you will have something to remember on the 3 of January because on the first and the second of January you will have to stay in bad.

One more version is gatherings in front the city hall. The differences from the club are obvious. The public champagne straight from the bottle, olivier salad from the plastic cup and risk to communicate in the police department early in the morning if you will wash down all this things with vodka and to gambol a little.

You can buy a ticket for some program like a few songs of Frank Sinatra performed by the local Bilan or more expensive star in the post-retirement age. All the rest somehow or other will be like in the version of club. In the New Year night the control is absent nowever like in every other nights, so the staff win back at full scale: it’s like if we will carry the trays then we must ear at least 20% of receipts of the enterprise. Besided the slightly drunk and merry guests hardly will be able to distinguish Grey Goose from Khortitsa, so it will be better do not conduct the inventory during the first week of new year, in any case you won’t find the answers. If you will book the restaurant in advance then if you are known person in this restaurant and you stand high in staff”s esteem you have a chance to pay a little more money and to get decent food and spirits but also without president on TV. Here everything depends on what the guests prefer. Most likely you should not expect on the delicacies from the Atlantic and Mediterranean Sea this year, but the decent jellied minced meat and the service are guaranteed for you. Of course in the different restaurants of the city everything will be absolutely in different way. Because everything begins from the head not only with fish.

Our «Compot» and «Steakhouse» at Deribasovskaya Street will work in ordinary conditions and they will be opened all night long. In the «Steak» the manager has odered 150 bottles of an excellent champagne and Regan* is in the firm mood. In the «Compot» we renew the menu and especially for the New Year we willl make a few more glamourous dishes . So all the restaurant pleasures will be provided and we will not have the frozen lobsters and Kobzon’s doubles like on any other days.

*The chef of the restaurant.

It is already two years the renewals in Compot take place accompanied by the simple advertisement with the question :
Do you like…?
Look for it in Compot.
People have looked for cutlets, meat dumplings, pancakes and many other things… and the most interesting thing is that they have found it.
Today the very time to look for everything with cherry
till other people do not find …

The model is our employee  at that time Vika Ginter.

What else do you want to taste in our Compot’s performance?