Working at Kelp Restaurant: All You Need to Know!

     Greetings all foodies in Neopia!

     If your pet is of distinguished culinary background then they will have dined at the famous Kelp Restaurant at least once in their foodie career. They may have enjoyed the many delicious offerings such as the Kelp Gazpacho or the ever recommended Filet of Beef. For those pets looking for an esteemed establishment in which to kick start their fine dining career, we have a former waitress from Kelp Restaurant to give us an inside scoop! Join us as Karen the Kacheek gives us the details on the menu, the drinks and how to achieve a coveted service position at Kelp!

     Interviewer: Good afternoon Karen, thank you for joining us today!

     Karen: Thank you for having me!

     Interviewer: To start, let’s talk about your experience with Kelp Restaurant and how you came to be employed there. Spare us no minor detail!

     Karen: Well I was originally a frequent visitor of Kelp with my foodie guild. We typically reserved the table near the bar once a week for our foodie meetings and spared no expense. I started to build a wonderful friendship with the Uni waitress of Kelp and eventually inquired directly about whether there were any positions available. I advise anyone looking to apply to initially start with being a customer so they can see you’re serious about fine dining.

     Interviewer: Fascinating. And what was it like transitioning from customer to worker? Any surprises?

     Karen: There was a surprising learning curve. I thought I knew the menu by heart, but I had to learn all the specials and platters we offered. I also had to adjust to wearing the outfit for ours at a time, which I discovered was a bit itchy. All the waitresses are required to push certain menu items such as the Fish Special and the Ocean Platter. We also recommend the Filet of Beef, but I can assure you all the items are delicious and fresh!

     Interviewer: Can you tell me about making reservations? I feel like whenever I walk in they are all booked up!

     Karen: Kelp has limited seats, so the Scorchio that owns Kelp will turn you away if you don’t make a reservation in advance. I’d give the place a call at least a month in advance if you actually want a decent table. If your pet is especially distinguished you should be able to just walk on in, but I can’t guarantee a table to anyone.

     Interviewer: Let’s talk about how you got the job some more. How was the interview process? Did they ask any weird questions?

     Karen: Weird questions? Hmmm… They asked me to recite the cocktail menu while doing a headstand, does that count? I was also asked what hours I could work and which dish was my favorite from each menu. I had to do a lot of training that required me to look on while the other waitress took orders, but I think it prepared me for the actual job!

     Interviewer: Good to hear! Just me being curious here, but what IS your favorite item from each menu? And can you give a shoutout to our foodies on a budget out there?

     Karen: Of course. My favorite item from the cocktail menu is Cornupepper Lemonade, I just love how it’s got a hot and spicy aftertaste. It’s a good contrast from the coldness of the drink, so I recommend that one. The Ocean Delight Salad is my favorite off of the Appetizer menu. It’s filling because it’s loaded with our freshly caught shellfish, but it’s just light enough to give you room for the next course. The main course I ate most when I was off the clock was the Whole Roast Phesant. The Foozette sauce is made fresh by the chef daily, and it’s big enough to share family style. Lastly, if you’re going to get anything off the dessert menu it’s going to have to be the Triple Chocolate Shell, hands down. If you like chocolate, you’ll love it.

     Interviewer: And what about those on a budget? Should they just not come?

     Karen: I’ll be honest, Kelp is a hard spot to be in if you’re on a budget. A full 3 course meal with drinks will run you up more than 60,000 NP. I think it’s worth it, but it’s not for those on a soup kitchen budget. Fair warning: If you hesitate too much when deciding and take a while to choose, they might actually ask you to leave. I’ve seen it happen way too many times, so be sure to browse the menu a little in front of the restaurant before heading in!

     Interviewer: Do you have any tips on how to get leftovers? I heard some of the food is even better the next day, if you can get it to go that is!

     Karen: You’ve heard correct! I’d say have a light snack before you come in to ensure you can take some things home. I must say our dishes are best eaten when fresh, but there’s nothing like a microwaved Luxurious Vegetarian Star Pie first thing the next morning.

     Interviewer: One last question! Why did you end up leaving Kelp Restaurant? Is there any juicy gossip to that story?

     Karen: Haha, no juicy story here! I actually got offered a waitressing position at the Neolodge’s AstroVilla, which has some exceptional dining options. I jumped at the chance and have been there ever since! If you want to try some out of this world food, book a stay at the AstroVilla today!

     Interviewer: Congrats on the new job and thank you for taking the time to talk to me today! Do you have any final comments for those reading?

     Karen: Working at Kelp is no easy job, but it is a fun one! Come 15 minutes early to the interview, smile a lot, and don’t forget to recommend our specialties to the customers. If you are really passionate about fine dining the job should be an enjoyable one. Best of luck!