Straight From The Reindeer's Mouth

December 1998

The preparation of Christmas parties for clients, staff and relatives, has seen businesses and families, who all want to host the perfect party, gripped by a paralysing panic. The criteria for a memorable party is great food, lots of alcohol, and an environment conducive to fun. And unless you are prepared to cook all the food, keep all the glasses full, and change the CD whilst remaining calm and joyous, then it is probably wise to make the most of Melbourne's fantastic hospitality industry. So vast and rich, that choosing a venue brings along its own set of frustrations. Restaurant guide books are often an excellent source of information and inspiration, but we should look within the hospitality industry, follow the example set by the experts, and find out where hospitality industry staff choose to celebrate Christmas.

Whilst most businesses are winding down their operations in preparation for the holiday period, trade within restaurants, hotels and bars has steadily increased, with the industry en masse, bracing itself for the final onslaught of Christmas Day and New year celebrations. It is little wonder then that when Roberto Scheriani of Ristorante Roberto asked for ideas for their Christmas party his 'staff wanted something simple', and found themselves guests at Schiriani's house for home cooked meal. Similarly, staff at Jacques Reymond, and the Syracuse group were entertained at their respective employer's homes.

Others who wanted a similar style of low key celebration, without the responsibility of cleaning up later, made reservations at establishments respected for their quality of food and service. O'Connell's staff were in the function room at The Globe in Chapel Street, to eat and drink before cashing in drink cards at Revolver across the road. Similarly Becco staff, starting with dinner at Melbourne Wine Room Bar at the George complex, with part - owner Richard Lodge ensuring that the group inevitably ended up at a seedy night club. Ian Curley's efforts to keep up the morale of chefs at The Point, took the kitchen brigade to Cafe Di Stasio, which Curley describes as 'a restaurants restaurant'. Turning a potentially tormenting shared bout of seediness, into a team building exercise, in expecting the whole 'platoon' back at work the next morning to help each other with lunch service.

But lets not start thinking that decadence belongs only to those outside the hospitality industry. Le Restaurant is about as far as you can get from Brunetti's, however that is where Brunetti's staff found themselves when owner Fabio Angelé decided that it was time for his staff to experience the delights of his favourite restaurant. On New Years Eve the 'hip' staff of the Hairy Canary, will be sipping and nibbling in Port Phillip Bay, on the decks of a luxury yacht. And staff at the Sydney Liars Club, camped it up at Edward's Tavern in fancy dress last week. The 200 plus guests were each allocated characters who had to be emulated, both in costume and mannerism.

Most hospitality professionals have forgone their own Christmas lunch or dinner, and New Years celebrations to make ours memorable. It would be wise to watch where they head off to after work, because not only know how to cook food and serve wine, they also know how to enjoy it.