... to great detail to explain his restaurant and the people in it: 'The quality of food here is not so important as the speed with which it is served (Wesker 1960). Wesker continues to give character notes on each of his main 15 characters that are also accompanied by specific actions for many of them. Now directors, especially in the ever more contemporary theatre world we live in, will be tempted to ignore or change these notes to create their own aesthetic on stage. For me this would be criminal. When experimenting with the actions each character is given, by means of mime, possible cooking methods are extremely difficult to generate especially differentiating between actions. Extra research is needed to look at exactly how each dish is made in a real kitchen. Once we as performers have our own certain routines set out it is clear we need the correct ...

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