Show Time at Harrison's!

It's show time at Harrison's!

by Craig Gordon (Assistant Restaurant Manager)

After five soul destroying years training to be an actor I was fortunate enough to tour with some fantastic Shakespeare companies performing all over Europe.

I now perform around 7 times a week in a quirky theatre called Harrison's playing one of the most challenging roles of my career. As well as performing almost every evening, my contract includes:

Script Writing (Wording new dishes)
Casting (Employing new staff)
Set Design (Arranging Tables & "Striking" Chairs)
Sound & Lighting (Mixing to relate to the mood of the evening)
Directing & Choreographing (Delegating staff into sections & helping them to "move" during service)
Ushering (Welcoming & showing customers to their tables)
Reservation Manager (Taking bookings for Matinee, i.e Lunch & Evening, i.e Dinner, Performances)

You wouldn't find Michael Ball taking on this role for Equity Minimum.

Since working part time in Chez Gerard whilst training to be an actor I have always been "dazzled" by the similarities between the Theatre & Hospitality Industries.

Harrison's Theatre is a million miles away from your traditional Proscenium Arch Theatre. Much like the Edinburgh Fringe Festival there are several shows going on at once. The first is performed on an Open Kitchen Stage Theatre, "Peter (and the frying) Pan" tells the story of Peter and his lost boys fighting off a barrage of tickets from the Front of House team in an attempt to save and hold their true love, Guinness. Even with Peter manning the ship and Leopald providing endless ammunition in the form of pots and pans, will the boys succeed? 

The second is a Circus Act where seating is offered on a first come first serve basis. Come watch "Bar" Master Jimmy make his team dance a merry tune - spinning trays, juggling cocktails shakers and smashing glasses in an interactive show where audience members are welcomed up to the "Bar Stage to purchase drinks throughout the performance. 

The third show is performed on the largest and most challenging stage - "The Floor"- This is the most enthralling improvisation show where no two nights are ever the same. The show relies wholly on the audience to throw different things into the "mixing bowl" by ordering and questioning to see what the performers come up with. Audience members are also able to see into the "Main Station Waiter Wings" where actors are preparing props (polishing cutlery and arranging condiments for tables), as well as quickly devising new plans before they go back out on stage.

The similarities between the Theatre & Hospitality Industries begin long before we enter we enter "downstage right" into the Restaurant. Walking down Hildreth Street in the morning always reminds me of the improvisation stage at the very beginning of rehearsals. Mick himself is an actor; experimenting with different energies, tones & objectives to captivate his audience. If Mick played the exact same character everyday, his play "Balham Fruit & Veg", would turn like any other play would; stale.

  

Even after 3 weeks rehearsal you still don't feel you are ready for your first service. You've put your make-up on and your technical team and doing their final "wobble & spacing" checks on tables. There is then a moment of calmness where you collect your thoughts and have a final run through of those possibly tricky moments in your head.

You have a group hug backstage (Team Briefing) and then there is no going back. Opening Night adrenaline kicks in and you are off…

Stage Managing "Peter (and the frying) Pan", "Jimmy's Cirque de Solil" & "Harrison's Improvisation Show" is a tremendous buzz, when all goes to plan. Like any show you have to able to think on your feet dealing with late arrivals, fixing on stage problems and most importantly motivating performers. Like most backstage crew, you have small cameo roles throughout the night, performing to individual tables before springing off to deal with something else that has cropped up. Two tables, much like two shows, will never be the same. Every table is like a play within a play where you must be able to adjust your performance to suit the needs and wants of your customers.

To me a "handshake" and a heartfelt thank-you from a customer at the end of a meal is every bit as electrifying as a standing ovation during the final bow.

When the night has died down and the remaining few stragglers exit the Restaurant Theatre, it is time for a few "notes" on that night's performance before an ice cold, well deserved Beer.

Show time at Harrison's  -All day, Every Day - Box Office - 02086756900