But it doesn't hang over your head for long. In the club setting, however, you are more accessible. We give true service.
Clubs are the only place left that do that, except very fine restaurants.
Critical to this service is that chefs keep current with the newest and best equipment. Also crucial is what Wes Mobley, executive chef at the Capitol City Club in Atlanta, describes as a willingness to pinch hit. We get creative. Sometimes we don't know we need something until we need it, and we don't want to wait for the next budget to come around. So we make it happen.