It is time to get to know the heart and soul behind every restaurant experience, the server. Here’s our Q/A with Terrell Leavell of Table 28.
How long have you been at Table 28?
I’ve worked at Table 28 going on seven years.
What are some of the restaurants you worked at before Table 28?
Prior to Table 28, I was the head server at Cache. I also worked at Yaya’s Euro Bistro, and prior to that, I worked at Lulav.
You strike me as someone who stays cool under pressure. Is that an important trait to have as a server?
Definitely. Being able to focus on your guests is extremely imperative, regardless of what else is happening, because our goal is to try to deliver an excellent experience to each guest that walks through the door.
When a diner gets under your skin at work, how do you usually handle the situation?
To be honest, it never happens. I have a respect for people, just in general, so when I have a “complicated guest”, I almost encourage it because that’s what they want. And as long as they are able to convey to me their desires, I’m going to try my absolute best to execute. So, I never get irritated with people because I understand we’re all different.
When Table 28 is full on a Friday night, and the restaurant is hopping, is that when you’re at your best?
Yes. I try to mimic the energy in the restaurant, so if we have a full house and people are laughing and having a great time, then I want to be part of that as well. I typically have a smile on my face because I’m my mother’s child. But I do feel like when the restaurant is full and the people are happy, it makes me happier.
What’s the key to providing top-notch service while juggling multiple tables at once?
Focus, focus. You can’t overlook how important that is. When I say that, I mean on the details. Just because you’re talking to one person doesn’t mean you don’t have peripherals. It doesn’t mean you can’t understand what your next guest may or may not need. Understanding when the food goes in, when you ring drinks in. Understanding what the other chefs and bartenders are doing. In order to deliver the best service possible, you have to be mindful of everything that is happening.
What would you say is the most challenging part about being a server?
The most challenging part is just trying to understand your guests the best way possible in order to accommodate their needs.
You have to pick 1 appetizer, 1 entree, and 1 dessert from the Table 28 menu. What are you going with?
For an appetizer, I’ll go with the quail lollipops. For the entrée, the blackened redfish with the fresh corn off the cob, chorizo sausage, and the chili butter. The flavors and spices are complimentary. Dessert is the sticky toffee pudding, hands down. It’s rich and delicious.
And what wine would you pair with that meal?
I love the Salus Cabernet from Napa Valley. Even for the redfish, I don’t think the spice would be too overwhelming.
What is the one thing you love about working at Table 28?
I’ll give you two. One is the staff. It is awesome to come to work and see the people I’ve grown to respect and care about. Just the camaraderie we have is pretty awesome. I enjoy being a part of that on a weekly basis. In addition to that, I would say Chef Rains’ creativity and expertise. The experiences and the facial expressions that I get to see with our guests because of it. The diversity of the menu intrigues people and I like working in a restaurant that allows people to diversify their palette, to try things they never thought about trying. I’ve never worked in a restaurant with this much diversity on its menu.
Enough about work, let’s get to know a little bit about you. Were you born and raised in Little Rock?
I was not. I’ve been here since 1998. But I was actually born in Germany. My father was in the military.
Who was your all-time favorite teacher?
Pastor Frank Stewart. He wasn’t a grade teacher, but he has been a teacher in my life. The things he has taught me have been beneficial to my upbringing and adulthood.
What is one thing about yourself that most people may not know?
As of June 12, I am the new owner of the Alley Oops restaurant.
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