The Bourdain Outpost (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} bourdainoutpost) wrote,@ 2009-04-24 15:09:00 |
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| Entry tags: | !setting |
| A lively vibrant street in the heart of Kichijouji, Rue Bourdain is where the best restaurants of the district are lined up, drawing customers with the scent of their fragrant dishes. After the success of his travels in Tokyo, the district of Kichijouji decided to name their dining street as Rue Bourdain after famous cook, Anthony Bourdain. From Japanese to Ethiopian, the district serves up meals that whet one’s appetites and satiates one’s gourmet tongue. Bourdain takes pride that Rue Bourdain is a dining street with no reservations in terms of food. As glamorous and elegant as it appears, the restaurant industry in Rue Bourdain is a dog eat dog world, where restaurants put their skills to the test: Knives sharpened for the best cut of “meat,” and waiters dressed to perfection to better fool the unwitting customer. Anthony Bourdain is heavily invested in watching these restaurants go neck to neck in becoming the top restaurant of the street. In order to gain reputation and succeed in the world of dining, one has to beat these restaurants in their game, one flawless bullshit at a time. Rue Bourdain offers you the chance to start your path to fine dining. The question is, are your knives sharp enough to make it to the top? ![[info]](http://l-stat.livejournal.com/img/community.gif){kind=small} ruebourdain is a private pan-fandom AU RP that introduces players and characters to the crackpot world of the restaurant biz. |
The story of Rue Bourdain begins with the top two restaurants found on the strip: Trattoria Cavallone and Yugao. Right across each other, these two restaurants compete every night to get the top spot as the best restaurant in Rue Bourdain. It’s a neck to neck battle so far, but definitely they’ll need help to outcook each other. Inspired by the burgeoning international cuisine in Japan, Dino Cavallone decided to take his savings from Italy and invest it in a little restaurant in Rue Bourdain named Trattoria Cavallone. In Italy, a trattoria is a small-scale restaurant that serves hearty Italian dishes to its customers. The ambiance is that of an Italian home where comfort is found in its rustic setting and its dishes remind you of what your mother serves at home. The Trattoria Cavallone is still at its youth yet its brilliant manager managed to make it the second best (sometimes the best) restaurant in Rue Bourdain in a span of three months. The restaurant is known for its exquisite Italian dishes and its charming waiting staff. Yugao is one of the oldest restaurants found in Rue Bourdain. It was established by a cook who came from the famous Gion district and wanted to branch out to Edo during the Bakumatsu era. He built an izakaya in Kichijouji serving Kyoto-style sushi, a kind of sushi that uses cooked or pickled fish and seafood as a topping or filling. One hundred and twenty five years later, Yugao still serves this style of sushi in the heart of Tokyo as well as other Japanese dishes. Its current manager, Kyouya Hibari, aims to maintain this tradition and excellence in their restaurant. The restaurant is known for their sushi as well as its traditional Japanese ambience. It is said that because of its age, the restaurant has some seedy connections in the neighborhood. No one is sure but if you’re not afraid of possibly dining with yakuza, then Yugao will definitely be an experience to your palate. |
This is only how the game works in relation to ruebourdain. RL has more shite for us to worry about. Operation hours The operation hours of the restaurant starts at 6AM where all the produces are delivered to the restaurant. By 9AM, the restaurant can start preparations for lunch. By 12NN, the restaurant opens for the lunch crowd, hence serving a lunch menu for them. The restaurant will be in full operation as they cater to the lunch crowd until 2PM. After the lunch crowd, the restaurant switches over to its café operations, serving only pastries and small dishes from 2-6PM. The dinner crowd occupies the restaurant from 6-10PM and are served the dinner menu. There will be two shifts in the restaurant. The opening shift starts around 9AM to 8PM. The closing shift starts at 12NN and closes the restaurant at 11PM. Part-timers may work half-shifts (ex: 9AM - 2PM) on weekdays and full weekends, as long as they fill up 25 hours of work a week. The Chef and the Maitre'D/Okami/Headwaiter come in from 11AM to 10PM. Kitchen Duty Let me tell you about how a professional kitchen works. The day starts at 6AM, when the assigned person (usually the sous-chef) receives the delivery. Prep work starts at 9AM, usually headed by the cook and the apprentice. Occasionally, the chef and sous-chef will help. The stock, soup bases, and some sauces (like gravy) are done before the restaurant opens. Some of meat are slightly precooked or marinated during this time as well, especially if they are pre-ordered dishes. When an order is made, the chef will call out the dish and the staff will listen for their dishes. In a menu, a kitchen staff is assigned to a particular set in the menu. Usually the chef will take care of the main menu or the specialties of the house. The sous-chef takes care of the pasta. The cook will either grill a meat or do some of those menial cooking stuff (like the French fries) or the salad. The apprentice does the little prep work that still needs to be done in the kitchen; he can do as much as the cook but with the guiding hand of a senior staff. When all hands are busy, the sous-chef and the cook will occasionally rotate dishes. When they’ve finished a dish, the chef or the sous-chef checks the dish before putting it out at the expediting table and calls out to the front of the house to pick it up. A waiter would then shuffle to get the finished dish. Floor duty The waiter starts with setting up the tables before the restaurant opens – checking the condiments, the flowers arrangements, cleanliness, etc. They have a short meeting where they check the menu, what items to push, what are the specials and what are unavailable in the menu. They also assign tables during the meeting. The Market There are two types of market in town: the regular market and the black market. The regular market is usually in charge of announcing what the produce is in season for the month. Chefs may use this information to change their menu as well as order the said seasonal ingredients. The black market on the other hand is a different story. It pops out occasionally, bringing out rare ingredients for the restaurants to use. And by rare we mean your regular market guy might not know where to get these goods. You can strike a fair deal against the black market but who does a fair deal with the black market dude? The Snotty Food Critics Every month, a bunch of critics might come your restaurant’s way. They will have a chance to experience your restaurant either announced or unannounced. Once they do, expect them to actually come up with a write-up on your restaurant’s performance. Their word can harm your restaurant’s reputation so make sure to listen to their criticisms and do something about it. Doing nothing about them won’t help the restaurant. Loan Sharks Occasionally, a player will get into a financial pinch and he needs some help from some seedy personalities in the neighborhood. Dealing with loan sharks can help you through your tough times, but do remember that these guys love interests. The Mystery Diners These are diners not known to the staff but are hired by management to evaluate the staff. They will come in as a regular customer, make some orders, and then leave the restaurant with an evaluation to be given to the Maitre’D or the manager. The manager will then use this evaluation to check if their standards are still being followed. Health Inspectors Once in a blue moon, some dodgy personalities in coats will come to your restaurant and inspect if the restaurant is clean. They check if there are rodents, pests, etc. in the restaurant as well as if the areas are clean. They usually come unannounced so make sure that your restaurant is clean all the time! |
