Behind the Scenes of a Restaurateur’s Workday
The life of a chef rarely follows a routine. One day you're at the stove or serving guests, the next you’re sourcing ingredients, handling paperwork, or meeting with the team. A restaurateur’s workday is a constant shift between roles – and rarely a short one. But what does their day really look like? What sets the rhythm? How much control do they have over their schedule? And is it true that taking time off is nearly impossible?
We discussed the daily routines and challenges of the profession with two members of JRE-Slovenia.
What does your weekly schedule look like – when are you open and why?
Jurij Osole, TaBar: Our restaurant is open Monday through Saturday, from 11 am to midnight. We keep the same schedule year-round because we believe consistency is important for both our guests and our team. Sundays have always been set aside for rest – for us and for our staff. Even though Sundays, especially in summer, could be profitable, maintaining a healthy and sustainable work environment is more important to us.
David Vračko, Mak: We usually work from Tuesday to Saturday. Tuesdays are for prep, and we open to guests from Wednesday to Saturday. Sundays are closed because people go to nature or church. But if a special group books, I open the restaurant – for example, for gatherings after funerals (my place is next to a cemetery). And if I have time, I’ll even open for just two guests. The hours listed on Google aren’t always right – better to call me directly.
Even though we could make good business on Sundays, especially in summer, maintaining a healthy and sustainable work environment matters more to us.
TaBar
What does your weekly schedule look like – when are you open and why?
Jurij Osole, TaBar: Our restaurant is open Monday through Saturday, from 11 am to midnight. We keep the same schedule year-round because we believe consistency is important for both our guests and our team. Sundays have always been set aside for rest – for us and for our staff. Even though Sundays, especially in summer, could be profitable, maintaining a healthy and sustainable work environment is more important to us.
David Vračko, Mak: We usually work from Tuesday to Saturday. Tuesdays are for prep, and we open to guests from Wednesday to Saturday. Sundays are closed because people go to nature or church. But if a special group books, I open the restaurant – for example, for gatherings after funerals (my place is next to a cemetery). And if I have time, I’ll even open for just two guests. The hours listed on Google aren’t always right – better to call me directly.
If I have the time, I’ll even open for just two guests.
Mak
How much time off can you realistically take – without the restaurant suffering?
Jurij Osole, TaBar: In the summer, I take two weeks off with my family. Since we’ve worked with the same team for a long time and have a strong collaborative spirit, the restaurant runs smoothly without me. Trust and clear division of responsibilities are essential to keeping things going even in my absence.
David Vračko, Mak: We usually take a collective two-week vacation right after the Lent Festival, when Maribor is mostly quiet. I completely close the restaurant – because honestly, even a restaurant deserves a proper holiday!
