Reg No - A1019730Z                       

                                   

                 **OUTINGS & ACTIVITIES GROUP**

                                             Leader: Gaylia Mitcham

Regular activities are planned for members to enjoy what Probus is all about - Friendship, Fellowship and Fun.  Join in and see for yourself.                  

                 SEE CALENDAR OF EVENTS FOR DETAILS

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November 2024 

Saltbush Outing

Another beautiful spring day and another beautiful lunch at the Saltbush training restaurant where thirty of us were treated to a delicious three course meal. 

 We had the pleasure of being served by students who had waited on us during our previous visit, so it was very satisfying to see the progress they had made over the semester and hear that several of them have already secured employment in the hospitality field when their course finishes at the end of November. 

 All the drinks and food waiters were lovely, but one, Jack, deserves a special mention for his cheerful interaction.  Everything he offered from water to cracked pepper was proceeded by the phrase “would you like some healthy delicious ……” and, if he was coming round for a second serve, every one of the eight diners on the table would be asked “would you like some MORE healthy delicious water/bread rolls/cracked pepper?” 

 The menu changes each term and consists of three entrées, mains and desserts.  Everything was beautifully plated and tasted as good as it looked.  There was one little hiccup when the delicious red wine braised pork collar, potato patty and red cabbage main meal was no sooner served before it was suddenly whipped away with the comment “sorry, wrong table”, just as Estelle and Gill, knife & fork in hand, were about to tuck in! A simple, minor mistake that reminded us that we were in a training restaurant, with very high expectations.  

 Next year, I hope to secure four bookings, one in each term, so that we get to experience different menus.  Although there is room to cater for over 100 diners, at present the restaurant will take no more than thirty-two bookings at a time.