Interview with Laura Budes, Senior waitress at Colbert

Tell us about yourself Laura – and how you began working in hospitality.

I moved to the UK from Romania three years ago with my partner and daughter. Prior to this role in hospitality, I had a background in retail back home, which provided me with valuable experience in customer service.

My sister previously worked at Colbert and now at our sister restaurant, Brasserie Zédel. She spoke highly of her time at Colbert, mentioning the wonderful atmosphere. When an opportunity arose, I was fortunate that Daniele Bilardo , the Assistant GM at the time, was looking to hire a waiter and I feel fortunate to have been selected for the role.

Tell us about your role here

I currently serve as a senior waitress and expediter at Colbert. In my role as an expediter, I act as the important link between the kitchen and our guests, making sure that each dish is delivered promptly and accurately, with all the correct accompaniments. This responsibility is particularly demanding during busy periods, but I strive to make sure that the flow between kitchen operations and food service is a seamless one.

As a waiter, I enjoy engaging directly with our guests during full-service shifts, offering detailed information on specials, or menu recommendations etc. No two days are the same, it’s very exciting working at Colbert, you get a real buzz working a busy service here.

Why do you love what you do? Your face lights up when you talk about your job here.

Well the team here are just the best – especially our managers. When I first started here, they all showed me so much care and offered plenty of support. For that, I’m really grateful. They are kind and patient which when you are just starting out, is a big help.

I have so much respect for Daniele, Jason, Benoit – all of them, they are my heroes and they have made my job interesting and fun.

What is the most popular dish on the menu?

Our steaks are legendary, cooked to perfection every time. But for something a little lighter, the Souffle Suisse is a dream – light and fluffy, just like it should be. And then there's the Veal Escalope – so tender. Ultimately, the best dish depends on individual preferences, but these three dishes always get top marks from our guests.

My personal favourites would be the steak tartare for starters – it’s delicious. For a main course I would definitely have one of our steaks like our Flat Iron steak with ‘Sauce Diane’. And if I had space for dessert, it would have to be Coupe Amandine which is pistachio, hazelnut and almond nougatine ice creams, whipped cream and butterscotch sauce. That to me would be heaven. Everything is made here on site, so we know it’s fresh and always excellent quality.

Why do you think Colbert is so popular with our guests?

I think there are a few reasons – the food is exceptional. It really is first-class and our chefs are very detail-oriented. And then the décor adds to the mood – the art on the walls and the photo’s take you back in time, to an era where dining in a restaurant was all about indulgence and decadence. Our Reception team are very welcoming and they make sure everyone is well looked after. And of course as servers, we really enjoy engaging with our guests, sincerely and because we care. Our guests are very kind to us, we are lucky to have them.

What do you enjoy most about your team?

One of the things I value most about our team is the strong sense of camaraderie. We have a great mix of experienced team members, like myself, and we are happy to mentor and support our newer colleagues.

Our team is also diverse and charismatic  – we have many different ages and backgrounds, and this makes each day more enjoyable and fun.

Everyone is special, everyone is unique, and we work really well together. Our team looks after our team – that’s just how we do things here.

Who in our business do you look up to?

Benoit who was our previous GM was really patient with me, he spent lots of time teaching me. And now, Daniele who has stepped into the role of GM has done an amazing job already of making everyone in the team feel valued and important. He is incredibly warm and kind.