Burton Speaks

My girlfriend and I were up at an event in Portland the other evening and afterwards we decided to satisfy my sweet tooth at Papa Haydn, up on 23rd. (Yes, it was my suggestion.)

Looking around, I was amazed at how well run the place seemed to be. Don't get me wrong - the desserts were fantastic. But that was expected. What wasn't expected was the efficiency with which the operation appears to be run. Considering the initial impression - waiting in line in a cramped foyer - watching how well Papa Haydn operates once sitting down was impressive.

Let's track the process once we were seated. Water glasses were already in front of us, and someone showed up momentarily to fill them with water and ask about beverages. Yes, water was basically already on the table, and we were actually able to order dessert immediately (since the menus were already in front of us.) We ordered, sat and talked for a few moments, and then our delicious-looking desserts arrived. Maybe two minutes had passed from ordering to delivery. As we slowly consumed our treats, we looked around. A group had just gotten up from the table behind us. As soon as they stepped away, a staff-person came by and, in one impressive motion, cleared the table (and the one next to it.) As they were walking away, someone else came by and set up the table - and the guests weren't even out of the restaurant yet.

As we were obviously finishing our desserts (but before we had a chance to sit there too long with empty plates in front of us) they brought the bill by. The whole process was notable for how classy and comfortable the restaurant felt, yet how quickly and efficiently they managed to eliminated wasted time between guests - without looking rushed or making the guests feel rushed.

It was awesome to behold. I may have to go back, just to see it again.