Our artists are hired primarily because they are exceptionally talented singers, dancers, and entertainers. But they also need to learn how to serve. And serving is much more than carrying glasses and plates.

We spoke with our restaurant manager, Jørgen Olsson, about what it’s like to work as a serving artist here at Wallmans.

A night at Wallmans begins many hours before our guests arrive through the doors. Our artists are on site well before 3:00 PM to set the tables, apply makeup, warm up both voice and body, and prepare to welcome guests in the best possible way.

– When we open the doors at 6:00 PM, up to 580 enthusiastic guests stream in, and they all need a welcome drink almost simultaneously, followed later by a delicious four-course dinner – also at the same time. It’s a logistical challenge that demands a lot from the kitchen, bar, waitstaff, and artists. Imagine, we serve well over 2,000 dishes per night with a full house! And while the serving is going on, the artists also deliver phenomenal show numbers! It requires high-level multitasking – in addition to talent and hard work on stage, says Jørgen Olsson, Restaurant Manager at Wallmans Oslo.

TRAINING AT RESTAURANT SCHOOL

Our artists are hired primarily for their exceptional talent as singers, dancers, and entertainers. But not only are they performers—they also have to run a restaurant! They need to learn how to serve. And serving is much more than carrying glasses and plates.

– Before we start the season, our artists go through a restaurant school. We can call it a sort of “crash-course” in serving, as there’s a lot of information to cover. Not only do they need to learn about different wines, food, allergens—but they also need to understand cash register systems, carrying techniques, and develop a finesse in the restaurant that ensures guests receive the excellent service we’re known for. They need to get a handle on hundreds of routines in the restaurant, bar, kitchen, and dishwashing, among other things, says Jørgen.

ARTISTS ON THE FLOOR

Although the artists do a fantastic job serving, they can’t serve all our guests each night. Each artist serves about 20 guests, and with over 500 guests in the audience, it’s clear that we need many more servers.

– Something we often say at Wallmans is that we have artists both on and off the stage. We want our servers to also be a bit like “artists” on the floor, conveying the same warmth and curiosity, so that guests leave with a sense of a personal welcome, whether it’s from our artists or our “extra-artists,” explains Jørgen.

He continues to explain that they help the artists by taking over orders, clearing tables, and serving when time gets tight, while the artists run off to change for their next number or get back on stage.

A COMPLETELY DIFFERENT RESTAURANT

– We set high standards for our restaurant staff, and it’s not something that suits everyone. You need a “package” of service finesse and an ability to entertain guests between shows on stage as well, explains Jørgen.

– What we don’t set high standards for is “correct” service. Wallmans is a different kind of restaurant, and we believe that you can experience good service even if the wine is poured from the left, or if an artist suddenly stands on your table (which can happen during some show numbers). That’s what’s so wonderful about us; you can expect the unexpected. It’s fantastic to have a great team of servers and artists with strong personalities handling the service in our restaurant, he says.

Here, you’re invited into our home, with all that it entails of personal touch, humor, and a twinkle in the eye.

Together, we create the magical Wallmans evenings that are remembered for a long time!