If there is such a thing as a “service gene” then it must run in Reese’s family. Her mother is general manager of a restaurant in Little Rock, her father is operations director of an outdoor mall, and her grandmother owns a bed & breakfast. “I think my family likes taking care of people.”
Reese was 19 and attending class at the University on a full scholarship when she started working at Bordinos’ host stand. Six months later she was made maître d, and later worked as a server and in the kitchen while continuing to attend classes. She eventually earned 120 college credit hours in architecture, English and early childhood development, but her first love was still the hospitality business.
As General Manger she is responsible for all front-of-house operations, building maintenance, and general office duties. “I keep my eye on everything. If I don’t take care of it, I delegate.”
Favorite Bordinos entrée: “That’s a really hard question. I like most of the classic dishes like the tenderloin and Chicken Marsala, but I’ve been eating them for six-and-a-half years, so lately I’ve been ordering the lamb shank or duck.”
Favorite Bordinos beverage: Ginger Peach Ice Pick in the summer. It’s really refreshing. In the winter I like whiskey drinks, such as sazeracs, and scotches.
Favorite thing about Bordinos: “I like working in a restaurant that prides itself in providing a great experience for guests. We try really hard to accommodate people, try hard not to say no. Also enjoy an environment that is fast paced and very detailed oriented, but also kind of causal with fine dining and a little of that southern hospitality that everyone enjoys.”