b'IF A NIGHT AT THE CLUB ISNT FLAWLESS, And there is the natural ebb and flow of Club life that allows a HE FEELS IT life/work balancethis is not 24/7. The team knows our hot spots Alternatively, Chef says, if every member of the F&B team is workingand serves them, then they get out and enjoy their lives.together and the service is impeccable, he feels it. Curious aboutChef Lorins training protocol is simple: find individuals you what happens behind closed doors, we ask how he gets everyone onexpect to stay for the long course and focus on them through day-the same page. It starts, he says, with recognizing that everyone isto-day training. I set the standard. They sponge it in and teach it needed. to the next level. Its follow the lead of the person who has trained you The F&B life can be cut-throat and depressinghot kitchensuntil something isnt working, then we stop at any time to addresslong, hard hours. Ive tried to create an environment here thats aquestions or reiterate something someone didnt pick up on. Hey, this lot more relaxing and there seems to be a good vibe. Everyone knowsis how wed like to see it. Im working with them side by side. Im 47 their role. If someones not here, everyone else knows they need toand I enjoy being on the line setting a good example with the steps I step up. take to make the final product what I want.The member is the magic, he says, and makes sure we know heThe larger CCL team delivers the bonus affirmation. We do staff means it. Staff stay (more than half are closing in on a decade ofmeals twice a day, bringing all the departments of the Club to the service, and three have been at CCL more than 10 years) becausekitchen where lots of conversation happens. It builds a better culture, of the continuous support, graceful feedback, affirmation anda good vibe around the whole club. Everyone recognizes someone welcoming nature of CCLs members. My team loves working forand the F&B team gets a lot of extra thanks because theyre cooking people who appreciate them. for a fan club.14'