![]() Stories poured in about abuse of all forms: sexism, racism, homophobia, bullying, dangerous working conditions. “I thought, what could happen, if I did that?” “It provoked me.” Later that night, she started posting on her Instagram page, soliciting anonymous accounts from anybody who felt they had been mistreated while working in Danish restaurants. “All of the hurt, all of the trauma that I’ve gained working in the restaurant industry was being shown as entertainment,” she said when we met in a café in Nørrebro as February rain lashed the windows. Watching the video, something in Dunbar snapped. He’d fitted a gun-shaped attachment to the top of a champagne bottle and was squirting white frothing jets of wine into one diner’s mouth, while saying “on your knees”. In the clip, a waiter performed wildly for consenting guests. A video posted by a pair of Copenhagen-based food influencers came up, showing their dining experience at one of the city’s Michelin-starred restaurants. In Copenhagen, at last, someone is trying to make us listen.Ī month or so before my visit, a woman named Lisa Lind Dunbar, who had spent the past 15 years working in Danish restaurants, was scrolling through Instagram. The story of what happens on the other side of the kitchen wall. And then there is the story that you, as a diner, are never supposed to hear. The first is in the dining room, a perfectly choreographed show of luxury and excellence, a performance so fine-tuned, down to the decor, the staff uniforms, the music, the crockery, that in some ways the food itself is the least important element. In fine-dining restaurants, two stories are being told. “This is the only thing that I allow myself, to buy a coffee on my day off,” they said, “because I cannot afford anything else.” That is when we ended up having the several services we offer to ensure our customers are comfortable and relaxed while on our premises.After we had been speaking for half an hour about their struggles to feed themselves on low wages and having their work hours constantly cut at short notice, they looked down at their empty mug. ![]() We could make any meal from whatever cuisine and crack it to customer’s satisfaction. The personalized orders were a plus for us. We capitalized on their decision and provided exemplary service to keep having new and existing customers every day. With time, people came to our restaurant not to enjoy the meal but also felt it was helping the homeless get a meal. That is what kept us afloat for some time. One of the well-wishers gave us a contract to supply food for the homeless for three months. We had to feed the homeless with food instead f throwing it to the dustbins to a point people felt we are a non –profit-making organization. If we never closed at this time, then we will probably not. However, the milestones we have surpassed to be where we are encouraging stories to upcoming entrepreneurs.ĭo you know that no one stepped into our restaurant for a whole week even to ask for the price of a simple snack? The culture shock, the financial drain and the emotional drain almost led me to think twice about Utopia. Imagine from a high-flying corporate executive to a business lady. Our journey is a sad, encouraging and enjoyable experience.
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