[Loca] or Sonny to a full range of restaurants where you can go in and get takeaway or you can sit down and can experience some of Australia’s best food down here. “The difference in Hobart for me has always been that customer service. Generally speaking, whether we know a lot about the booze or a lot about what we’re serving or not, we’ve always been great to deal with, as a whole we’ve always cared about our customers and we’ve always been up for a chat. The difference between growing up in Melbourne and the reason I live down here, is you can still walk down the street and ask someone the time a day here and they’ll actually give you an answer, rather than just walking straight past you like you’re a lamppost. I think that comes across through our restaurants in that we’re easy to deal with, we’re a bit more relaxed and we give great customer service. “Most of the time that people are coming down, particularly in hospitality, they’re coming down to see distilleries, wineries, they’re coming down for Dark Mofo, they’re coming down for these iconic Tasmanian things. I remember before Dark Mofo, before Sullivan’s won the world’s best whiskey, before Arras won world’s best sparkling wine, before all of that, we used to be dead between like Easter and the [AFL] grand final. You can see how Tasmania’s progressed in making booze, selling booze, serving booze, it has really brought people in but also given us national acclaim.” While Massie remains as passionate as ever about the industry, his focus has shifted from just purely slinging drinks on a Friday and Saturday night. Two young kids make the late shifts harder to bounce back from at home, and he has other vested interests away from Rude Boy with wife Khayla. “One thing that managers told me when I started out was to make sure you have an exit plan because unfortunately, our bodies can’t hold up to doing big shifts on the floor every day,” he says. “And so, for me these days, it’s about having a range of things that keeps me entertained, keeps me engaged. There is helping with the cocktail development here, there’s the training aspect of it. I still do Friday, Saturday nights, sometimes both, not often, but just to keep in touch with that and
more recently with a change of management, we’ve really got back into the serving side of it a lot more and it is sort of like seeing an old friend who you realise you actually missed. “Through the week I’m in production with Punch and Ladle obviously, also working at a distillery and then doing this [World Class] stuff. Having that range of things enables me to mostly work throughout the day, but also pick up a couple of nights here and there without spending day in, day out on the floor.”
Jaymak complies with the requirements of ISO 9001:2015 and ISO 22000:2018 in the provision of planning, coordination, and specialised cleaning services to the hospitality, healthcare, and food sectors.
Food Safety Certified AU1643-QC-FS
Quality Certified AU1643-QC-FS
Jaymak provides specialised cleaning services to the hospitality, healthcare and food sectors, focusing on mould and bacteria treatment programs. An industry leader in food equipment hygiene!
Book your next coolroom clean with Jaymak and reduce your energy use by 19.2% per annum!*
*Estimated, based on previous results
www.jaymak.com | tasmania@jaymak.com.au | 1300 529 625
Made with FlippingBook Digital Proposal Creator