A new report from the Washingtonian reveals the tense environment at Donald Trump’s DC Hotel restaurant while in power. The insight comes from former employees and a restaurant manual that provided step-by-step instructions on how to serve Trump his Diet Coke.
The restaurant always kept a central table empty in case Trump unexpectedly wanted to drop by. When he said he was there, the waiters were trained to discreetly offer hand sanitizer to the president. All condiments and beverages came with step-by-step serving instructions in line with Trump’s germophobia. The Diet Coke was supposed to be opened before Trump by holding the bottom third of both the bottle and the opener. The ketchup for his steaks was served the same way.
Hotel staff said his order was always the same, with an emphasis on prawn cocktail and well-made steak. Although Trump used to get the same high-end steak as other customers, a complaint that his steak was smaller than that of another restaurant caused the restaurant to switch to massive tomahawk steaks, exclusively for Trump. The restaurant also kept extra large shrimp for the President’s order.
Additionally, they had a specially curated serving cart of junk food when the leader of the free world was there. Despite all of this, the employees of the Trump family give top marks for courtesy. The real problems seemed to come from hanging up the government.
“The biggest pain in my butt was [Rudy] Giuliani, ”said a former manager. “He was always in the restaurant. And I complained about it. The guy walked in expecting a table for 10 shortly, around 2pm if we weren’t fully functional. We have no staff. But he’s the president’s lawyer, and what should I do? “
Giuliani hung around the restaurant so much that a writing board was made for the former mayor who became Trump’s confidante / attorney and was placed on his table while he worked there.
Of course, the restaurant was more than just a place for the right-wing elite. It still had to function as a restaurant. And Trump’s presidency made this difficult from time to time. The Washingtonian The report found that kitchen and hospitality staff were always on high alert, knowing the press was stalling over the idea of running into a possible bug. Additionally, the Trump attachment hurt the restaurant’s reputation, with press coverage of food reviewing noticeably decreasing. Other restaurant insiders believed they saw a loss of quality in the product vendors who did not immediately refuse to be associated with them.
“I had to double and triple check a lot of these products,” said former Executive Chef Bill Williamson. “I guarantee that someone in this warehouse who chooses this product saw where it is going and said, ‘Oh fuck it, give them this stuff.'”