Are you being served?

In association with The Dumbwaiter

The Dumbwaiter thinks that the thousands of servers in London’s restaurants deserve recognition for their outstanding drive and passion. In each issue of the Quarterly we feature two people who have stood out over the past three months.

Tate Merlo Waiter, Granger & Co.

Who inspires you?

My dad – he lives such a positive and healthy lifestyle, and embodies everything I want to be when I reach his age. He’s such an inspiration.

Why did you go into hospitality?

I previously worked in the retail sector and I love the face-to-face relationship that it demands, and so hospitality seemed a natural progression. I previously worked at Chocolate Shop in Australia and this is probably my seventh or eighth job in restaurants.

If you weren’t in the industry what would you be?

I have studied geography in the past and can see a future in. Equally, I’ve always dreamed of doing something in the music industry: it’s something I’d love to get into. What I do after this is something I’d need to sit down and really think about!

What makes a good waiter?

A smile and a good attitude. Without these two simple things you can bring down the customer and really spoil their experience. Being genuine is also very important.

Restaurant pet-hate?

From customers, I really hate it when they click for attention. Things have moved on a lot since that used to happen. When I’m eating out, a bad attitude from the waiter is always such a disappointment. If you don’t give customers the time of day, how can you expect them to return?

Best place for a post-service bite to eat?

Kopapa in Covent Garden is always great for a weekend brunch and dinner, but if I need a pick-me-up, I go to Mouse Tail on Whitechapel Road, which serves amazing coffee.

Granger & Co. King’s Cross Unit 1, Stanley Bulding, 7 Pancras Square N1C 4AG grangerandco.com

Jasmin Natterer Sommelier, Sager + Wilde

Who inspires you?

Not a single person exactly, but I’m addicted to making people feel at ease in the hospitality setting – something that I grew up with at home. I suppose I’m both inspired and fascinated by the ritual of dining. When I worked at Quay in Sydney, the sommelier noticed I took an interest and really encouraged my wine development.

Why did you go into hospitality?

I started the same way most people do: paying my way through university. I was studying English literature and became to realise how much I enjoyed both learning about and sharing wine knowledge. Hospitality was the perfect outlet; the combination of people, dining, and language sat well.

What makes a good sommelier?

Knowledge, humility, talent, drive, and intuition. Every wine is a living, breathing entity and it takes a good sommelier to translate that.

Restaurant pet-hate?

Not listening (or not intuiting) the guest, as well as over-working a table. People that know their stuff have nothing to prove.

Best place for a glass of wine?

My background has been working with natural and biodynamic wines, so I am drawn to those places with a similar offering. Brawn down the road is excellent, as is P. Franco in Hackney.

Any thoughts on recruitment?

Sometimes we forget that London, the mecca that it is, is exceptionally lucky to be such an international city: people will always come here to work. It is always going to be fast-paced and exciting place and will encourage people around the world to be a part of the industry here.

Sager + Wilde 193 Hackney Road E2 8JL sagerandwilde.com