“A Peruvian would rather go barefoot than sacrifice a ceviche for lunch”

by Kim Geller - Waitress, Gaucho Piccadilly

Why have table 21 not received their drinks yet? Oh my gosh, they’ve been waiting ages! Where is the barman? I wake up in a sweat. It’s 9 o’clock on Saturday morning and after a few seconds I realize I can relax because I’m not actually at work. Phew! Back to sleep.

As a South African in London it is quite peculiar to have gained a vast knowledge of and passion for Argentina. This however is inescapable if you work as a waitress for Gaucho. Deep in the heart of the vibrant city lies a phenomenal group of people who are devoted to passing on this passion to the suits and secretaries who are now converted Gaucho enthusiasts.

So what really happens in a week in the life of a Gaucho waitress?

It’s 8 o’clock on a Monday morning and I’m cursing the sound of the alarm clock while coming to the realization that weekend is officially over. Rushing down the stairs of the restaurant, I can see the chefs preparing for lunch service. On one side is the Ceviche chef explaining to a trainee about the huge history that lies within the dish. It has been said that “a Peruvian would rather go barefoot than sacrifice a ceviche for lunch” so you could imagine our desire to get the combination of raw fish and citrus juices absolutely perfect. On the other is the highly skilled grill chef who is cleaning the cuts of Lomo, Ancho, Chorizo and Cuadril with pride. The service goes rather smoothly and at around 5 o’clock customers are leaving satisfied having enjoyed their taste of the unique Churrasco cut and recommended Malbec.

Tuesday afternoon is spent in Cavas de Gaucho, our very own wine boutique located on Piccadilly’s trendy Swallow Street. Staff are crowded round the large wooden table eager to get a taste of some new wines on the menu. As well as using this as an opportunity to get a little tipsy with the girls, there are also heated debates over Malbec and Torrontes, debates which somehow parallel the passion that is found in the Argentine culture itself.

Wednesday, the private dinning room (Zuccardi Room) has been booked by a large group of city boys, 16 of them to be more precise. It’s always satisfying to give the guests an ever-lasting sense of enjoyment. The level of expectation is always high and the aim is to surpass it. The Zuccardi room offers a more intimate and personally tailored experience for those who require it. Zuccardi by the way is the name of one of Argentina’s most prestigious wine makers. “Don Jose” as we Gaucho girls know him, is head of the winery and is in an unprecedented partnership on the London restaurant scene. He is sponsoring our sleek and stylish private dining room that can be used for any occasion whether it be a formal business meeting or any get together between friends. I can see this shift is going to be a fun one. My boys are starting off with a few rounds of Rocio Gold lagers before moving on to my wine recommendation. Seafood platters, sausage platters and rather large steaks are the order of the day. The boys are satisfied which means I am too, not to mention slighty exhausted from making sure every guest’s needs are fulfilled beyond expectation.

Thursday, one of the busiest lunch services that I remember since the day we opened the doors in Gaucho Broadgate, on that morning of the 5th of November 2005, remember, remember the 5th of November! Since then this “eatery” has established itself as a destination restaurant for the workers and visitors around Liverpool Street.

Friday Morning, or as we prefer to call it, “Red Bull Friday” for reasons that I’m sure are pretty self explanatory, I usually support the morning waitress to attend to all the phone calls for take away orders, since we launched this service it has gone from strength to strength, the phones literally start ringing from 9 am, particularly on Fridays.

As much as I love the passion, attention to detail and devotion that goes into every aspect of all the Gauchos, I would be lying if I said that I’m not looking forward to my Saturday night dining in a restaurant rather than serving in one.