RJ Cooper
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Everything posted by RJ Cooper
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Thank you Choirgirl21 we are so glad that you had such a great time. We designed the Salon to be user friendly. We do flights of food with paired cocktails or wine. It doesn't break the bank. All stay tuned for a major announcment next week. Yeah it's not that I'm not having surgery that's still on, something cool when I'm out for awhile. Peace -
We are expanding our dedicated kitchen staff. Please apply to work@rogue24.com.
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Here is a link to our New Years event. http://rogue24.com/nye/
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Thank you, that's my brother Zoro (inside biker joke). All should think about something: Teamwork-The combined action of a group of people, esp. when effective and efficient. Collaberation-The action of working with someone to produce or create something. Execution-The carrying out or putting into effect of a plan, order, or course of action. The technique or style with which an artistic work is produced or carried out. Training-The action of teaching a person or animal a particular skill or type of behavior. Focus-concentrate Leader-The person who leads or commands a group, organization, or country. A person followed by others. As a chef these are major ingredients for success. Within my many menotorships I was taught these important parts of being a chef. Does it always mix with others agendas? No, but one should not loose their focus because others don't want to undertake the dedication, determination that goes into the work that it takes for success of theleaders vision. When I first met the Chef whom changed my total focus (Jeff Buben) he said only the most dynamic of people can lead a team of cooks/foh to great success. One cannot have thin skin at this rank. What we have is our philosophy of what our vision is for the experience of the guest. Once you communicate that to the team, you can only push so hard for success (I have learned this the hard way and have had success and failures). It is up to the dynamic leadership to completely accept the vision and then train on a daily bases of what the overall success of the vision will be. When the leader is down, it takes the dynamic leaders that the ultimate leader has put into place to carry out the vision of the philosophy. We have an extremely dedicated team that understands, preaches the vision and the philosophies of the restaurant and then to execute with a high level of skill to carryout the mission. So in a nut shell: Example: The Seal Team Six, if their leader had perished or was seriously injured in the firefight with Bin Laden the mission would still have been carried out, without hesitation. Not to compare apples to oranges but it is the team that will carry out the mission not the individual. I have a tremendous amount of faith and trust in the leadership at R24 to carryout the mission while I'm out. They cook and lead everyday with the underlined tone of what if Bocuse was coming to dinner, Adria, Kellar, Buben ect. ect..ect.
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WOW. Didn't know R24 could shake up such a debate on the DR web. My take on this is: 1. TS's opinion matters to us and regardless if I'm here or not (I spent much of October traveling to specail events and the team held it down) the moto here is one team, one dream. 2. Senior members of the staff leaving. Well it is a team concept. If the captians wanted to be free agents so be it. Talent is as good as your team. 3. We strive everyday to be better then the day before. We enjoy all feed back good or bad. Our team is full of dynamic personalities with over achieving tendencies. We live by the words; Dedication, Determination, Focus, Finesse.
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I have to look at this out of the box. It's like changing the fuel pump on the Harley it has to be done\.
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Hay All, Here is my tentative time schedule for my surgery. And these our our closures. 1. Closed for Xmas holiday 12/23-12/27 2. Closed for Winter break 1/1-1/8 3. I go to Johns Hopkins on 1/10 2012 for surgery 4. I come home on the 17th of january (or earlier) 5. I will be back on a short term basis on the 24th (or later) We are in the process of developing Rogue Sessions: Stay tuned....
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Thank You Don, the team (Ryan, Mikey, Gaga, Slim, Diego, Cullin, JP and everyone else) appreciate your kind words. We work hard everyday on improving ourselves, the restaurant systems and our services. Through my absence in January I have zero doubt on the execution of my vision. RJ
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Love you my brother. That's how the district hogs work together.
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All I just want to say this: Lets just have a fun time!!!!! We made a hell of a lot of people happy tonight!!! And Yes Matt Carroll has decided to leave. The Media blows shit way out of wack.
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It boils down to this. I thoroughly appreciate your opinion and as we go forward learn from our shortcomings. Ty. We also feel that we went a long way to make your group happy. Not a pissing match we just want to learn. And when you say we don't come close to the top well there are others many others that will beg to differ from you. We just want to be the best and we are young.
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So I usually won't reply to blog posts but I find myself having to critique these guests and defend my restaurant. 1. We normally don't seat a party of 8 and I accommodate you all after several of your guests were over a half hour late. We had to rework our seating and timing 2. Wine pairings rotate if you didn't like something we open other bottles. All you had to do was communicate. 3. You all had 1 guest whom didn't eat a thing through out the journey, i personally asked her several times if we could do anything for her, she said she was fine and without hesitation we compt her meal cometely. and we didnt recieve an ounce of and gratitude from your party. 4. When you party left several of your guests pulled me aside and raved. So your opinion which I appreciate and we will strive to be better each day has a back story. If this were a special occasion there was no mention to us. I clearly remember the hostess. I can take a punch and I ways get up fighting.
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Thank You Joe well said. May we quote you for PR>
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Charles you can always come in. I have a wall for you peeps to tag as well. We are priding ourselves in customer service why the hell would we care about dietary restrictions if we didnt?
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I have been following this board for a long time and have great amount of respect for all on this board. The people whom express their feelings on DR, we have taken as a training tool to better our restaurant (as young as it is) and in my past restaurant. But holly shit people this has more controversy then michigan vs. ohio state or the donkeys battling the elephants on the hill on how to balance a budget. Let me just weigh in a few ideas I have been thinking about. Going to a restaurant is supposed to have an entertaining value. When purchasing my last widespread panic tickets at warner theater (yes both days it rocked) I had to 1. offer up my credit card. 2. I couldn't cancel to get my money back if I was close to death. 3. There was no one for me to call and say hay dude I'm sick can I cancel tonight? I really want to go but may I have my 200 bucks back because I'm sick. Nope no one there to hear me. Okay now there is an Asst. GM from a hotel on this thread. Fact number 1. You must reserve the room with a credit card. Got it. 2. If you cancel within 24 hours your subjected to pay the rate of the night. Understand that as well. So when I called the hotel on my last trip that I had to cancel at the last minute I was on the hook for a night in NYC for 300+ bucks. I had to jump through hoops to try and recover my money back. Didn't happen. When a guest at a hotel NO SHOWS they are on the hook as well. They actually charge their customers (they aren't guests at that point) for not even staying. Hotels, airlines, doctors ect. ect. have a much larger revenue center then a 52 seat dining room. We want to make, meet and go beyond our GUESTS' expectations. We need to know information so we as craftspeople can create a dining experience that will accommodate all of our guests' needs even if they are vegan or for instance tonight pregnant. Tonight we served 52 guests with only 2 of the 52 having the 16 course progression menu. We counted at 845 pm 18 people with their cell phones out. So tell me the difference between Citronelle which makes a demand on you to wear a jacket during dinner ( I hate jackets and ties, men have asked me at r24 if they may take their ties off I say wtf take all you clothes off I don't care just enjoy the experience) or us saying please refrain from using a cell phone in our dining room, we have a salon and bathrooms. tweet, text, sext, facebook, email or whatever you want to do in these areas. Has society actually become so attached to a cell phone that they cant put it away for a couple hours and actually enjoy an experience? Imagine this you are out with a companion go home, have a night cap, all of a sudden bam your making out, feeling each other, then you go to bed, would you stop this experience to tweet, hay im about to get some nookie all. NO we would enjoy the experience. Don this thread is ready to end. Our reservation agreement is just a tool for us to better serve you all , our guests. We appreciate all the feedback and have enjoyed the comments on this board and other blogs. R24 didnt do this to gain any publicity, we just wanted to better serve the people. The salon is open for a la carte, it is small plates, priced accordingly to what the plates are, some of the dishes are larger then what we do serve during the tasting menus. Thanks all. RJ
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We have reviesed some of the policies. Being that late does effect the food, the flow of the restaurant. We can only produce the max 6 guest per 20 minutes because of the timing of the food. when guests are extremely late we are in a position to make every arrangment to seat the guests in a manner that doesnt throw off the timing of the rogue team.
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Jim you can shoot what u want but be discreat and dont let it effect other diners. Its hard to do in a dark dining room.
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Wow, all didnt think having a POLICY would conduct so much attention. I Here it is in a nut shell. Cell phones: use in the salon bathrooms and other areas but the dining room are acceptable. I was taught by my mama (Don you met her) that playing with toys at the dinner table were forbiden. Cameras: what is different here then Komi? we want all our guests to be free from outside distractions. Cancelation policy. We want our guests to enjoy the total experience and if you need to cancel we understand, we just want enough time to fill the seats. Unlike all other restaurants. We just put it into a form so Bonji can concentrate on doing her job much mor efficently. Thanks RJ
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We seat 6 guest per 20 minutes......Average time for the Journey menu has been 21/2 hours. We cannot speed it up its a journey.
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For reservations, please call Bonji Beard at R24. 202.408.9724.
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Hello Rockheads, Thank you for your post. Let me try and clarify the confusion. We opened the reservation line on the 14th to book tables for the first weekend 27th through the 30th of July only, we needed to control how many guests we can do the first weekend. We have sold out the 27th and the 30th. We still have tables available for the 28th and 29th. On Monday the 18th of July at 10am we will open up the reservation book to make reservations for the first 6 weeks. At that time we will open up the online reservation system opentable. Keep in mind we must have your email address so Bonji may send the reservation agreement. Please if there are any other questions feel free to contact Matthew, Neill or Boni at 202.408.9724 or by email at gorogue@rogue24.com The team of R24 have been busier then Santa's elves putting the restaurant together and it is above and beyond my expectations. We are anxious to show the community our dining experience. Thank you all for your support. RJ Cooper III Chef/Owner Rogue 24
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Rogue24 will start taking reservations of the weekend of the 27th of July. Please call Bonji Beard @ 202.408.9724. The opening menu is posted on the website rogue24.com. Now Ill write this in English sorry. Thanks Waitman!!! We will start taking reservations tomorrow morning at 10 am for the opening week of Rogue which starts on the 27th.
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We here are starting to take reservations this Thursday tomorrow at 10 am for the first bookings of January 27th. 202.408.9724 ask for Bonji Beard yes the master reservationist from Mini Bar. She is now part of our talented team.
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Rogue 24 is currently hiring for all service, commis, chef de partie, hostess, and porter positions. Please send resumes to work@rogue24.com Experience is a must...Desire is imperative!
