I’m eavesdropping on the pre-service line-up at Davies and Brook in Claridge’s, a huddle of 20 or so staff led by general manager Anneka Brooks. Usually, line-ups are a chance to catch up on new dishes or prep for VIP guests. This one is a little different. Alongside menu updates and points of service, the team is sharing thoughts and fears and making affirmations in ways you’d expect at group therapy.
位于克拉里奇酒店(Claridge)的Davies and Brook餐厅有20多名员工，由总经理安妮卡•布鲁克斯(Anneka Brooks)带领。我在偷听他们的服务前准备工作。通常，准备工作是一个学习新菜或为VIP客人做准备的机会。这一次有点不同。除了更新菜单和服务重点，团队还以小组治疗中常见的方式分享想法和恐惧，并给予肯定。
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