It’s Thursday night and a team dinner in Paris. We’re back at Loulou, the restaurant that hosted the welcome reception for Monocle’s Quality of Life Conference in 2022. This time we are not on their alfresco terrace, with its views of the Louvre on one side and the sparkling Eiffel Tower on the other, but rather cosy indoors instead. It has been a soggy week in much of Europe – no need for anyone to be watering the plants.
There’s a snap to Loulou: service happens at a clip but not in a harried way. The staff are plentiful and cool. Our waiter lists the specials like he’s doing a rap and, across the arc of our dinner, he delivers menus, plates and drinks with a flourish. He’s enjoying taking care of us, putting on a show. And he can do all of this, he later tells us, in French, English, Spanish and Portuguese.
We are in Paris, some 10 of us, because we are producing a special-edition Paris newspaper and opening an office in the city. While Tyler and Anna have been in town to organise everything from contracts to carpets, I am here, mostly, to meet potential hires. As the business expands, it’s also something that I have been doing a lot in London. You meet great people – clever, highly educated, ambitious. But often when you read a CV, there’s something else that makes you wonder if this could be the person that we are looking for. If, among all the glowing academic achievements and volunteering for good causes, they also list with pride a stint as a waiter or in retail, then your hopes rise.
Working at Monocle, as at many companies, requires a rich suite of skills. On the editorial team we obviously want people who can write, edit and make good radio shows but you also want to have people with some of our waiter’s performance skills. People who can get up on a stage to interview an architect, host a lunch with an embassy delegation, overcome the shyness that we all feel on occasion to engage with a room full of guests – make people know that they are welcome. These are traits that waiters and shop assistants develop over time (well, the good ones), so you often find yourself quizzing a candidate about this seemingly modest entry on their CV as much as about their current employment.
Though, I am not sure my stints in the world of hospitality would merit too much interrogating. I worked in a bar but often seemed to end up with ridiculous quantities of foam on the pints that I pulled; they looked more like whipped-cream-topped desserts. I was a better waiter but the manager would have to remind me that, while people liked a friendly server, they didn’t want one who seemed eager to pull up a chair and join their conversation.
Being in Paris has been restorative. I took the train from London with our editor, Josh, creative director, Rich, and photography director, Matt. Just a couple of hours after leaving London, we were sitting having lunch in the vast dining room of the Bouillon Chartier Grands Boulevards, eating escargot and drinking the house wine. Walking between appointments, we found a moment to drop into the Pinault Collection at the Bourse de Commerce and marvel at Tadao Ando’s transformation of the building. We also took reference photos of new shops and hotels. Just stepping away from your usual routine gives you perspective and enables you to see clearly.
Our new Paris office promises to shape our perspective in a more permanent way, delivering new views and ideas. And, after the past few days, it’s clear that the team will be finding lots of excuses to be in the city. Though there’s still a hire or two to confirm before everything falls into place. I wonder if our waiter has a good knowledge of French foreign policy and perhaps a good take on the nation’s cultural scene? This morning, everything seems possible.