RAMMYs InFocus Part 4: Trummer's on Main

I didn’t really know what to expect when I made my way to Trummer’s on Main, a behemoth of a restaurant located in the quaint looking town of Clifton, Virginia. I did know from a bit of research that Clifton, Virginia played host to a number of historically significant moments throughout America's history and that the restaurant space itself appeared to photograph very well. 

Both of those assumptions turned out to be correct but I also found a lot more to Trummer’s and it’s staff than just a restaurant. Trummer’s prides itself on its preference for impeccable, classic style of formal dinner service that was apparent throughout the entire shift, from their meetings through last seating.

Trummer’s wouldn’t be able to provide such impeccable service if it didn't make the training and education of its staff a priority, and I was lucky enough to be there for the first night for three new staff members; two servers and a third in the kitchen. It was while trailing the new members of the staff and their respective trainers that I began to notice Trummer’s emphasis on classic, traditional service. For example; simply placing the main course dish to the right of the sitter isn’t enough; all plates must be delivered at once and placed at their respectively table positions simultaneously upon the captains motion. Practices that have been abandoned in most restaurants are a source of pride at Trummer’s, which all combine to create a unique and special experience for diners. 

I started to pick up on these nuances as I worked through my night at the restaurant and I almost began to formulate a sort of mini-series about staff training. This might sound boring, but it actually could be pretty interesting with a more thorough investigation. To the non-initiated, how does the staff learn the subtle tricks of the trade that the general public doesn’t even notice? How does the entire wait staff provide consistent, professional service unique to Trummer’s? In this case, training is everything. 

This goes for the kitchen staff too and my new found awareness and appreciation for how a restaurant builds its culture of consistency through training was just as important in the kitchen as it was on the floor. Their expansive kitchen space operated with a formal air, with each station striving for the flawless execution of whatever aspect of the service they were tasked with.

Stay tuned for the fifth and final installment of blogposts about my month working on the RAMMYs InFocus photo project and peruse the blog for earlier posts. 

Thanks for reading and good eating!