Friends of Tabletop: Meet Nick and Buddy from The Waiting Room

Friends of Tabletop is a place where we share who we love working with. This can range from a client, influencer/blogger, or special someone who simply means a lot to the Tabletop Team. Colleagues and friends who we’ve met throughout our journey with Tabletop Media Group make us a part of who we are.

For our February Friends of Tabletop, meet Nick and Buddy from The Waiting Room!

Tell us about The Waiting Room.

The Waiting Room is meant to be a place for people to spend quality time with one another in a comfortable, relaxed and fun atmosphere. The idea behind this is welcoming our guests in as if they were coming to our house and hanging out with us around a great drink and some awesome food.

What is your position at The Waiting Room?

Nick Singh and Buddy Maynard are the Owners of The Waiting Room. Nick's vision for the food program is one of taking things we love and making them extraordinary. With his years of experience in restaurants and passion for incredible food, he does an exceptional job complimenting the cocktail experience. Buddy's role is responsible for elevating the cocktail experience for the guests. He brings years of knowledge from both restaurants and the supplier side including wine and spirits. We work incredibly hard to find new experiences for you all and will continue to push the envelope and bring Durham things they may not have seen before.

What is your favorite cocktail and small plate combination from The Waiting Room?

For a small intimate setting I would say the Your Buddy is perfect with the Bourbon Salted Caramel Macarons. With a group of friends the Spicy Carrot cocktial with a Charcuterie board and Deviled Eggs is ideal for a new taste buds journey.

What is your favorite memory from opening The Waiting Room?

That's a toss-up. After we signed the lease, I remember us standing in the then office space and a feeling of, "Oh wow. We are doing this. The thing we've talked about for the last 4ish years." That feeling will always stay with me. Next, the night Nick and I stayed late to finish putting up the black walnut slats. We both cut ourselves that night, but we got the job done. There was a point that crossed my mind, we quickly created a system with one of us cutting boards to fit and the other putting them up while measuring for the next cut. That level of teamwork and communication is what would make us successful once the doors opened.

What is your favorite thing about Durham, NC?

The sense of community is truly inspiring! The support we received and continue to receive from those who have visited us as guests and left as friends. You all keep coming back and solidifying the reasons we did this and love what we are doing. In that same vein, the way this industry in Durham has embraced us. We have been supported by so many professionals, owners, managers, bartenders, servers, it's just been INCREDIBLE! We are forever grateful for all of this and for all of you!

Do you have a favorite story about how you got to where you are in your career?

For me, I knew 14 years ago I wanted to open a bar. When I decided I told my mother, who promptly asked me, "Son don't you think you should get some experience behind a bar if that's what you want to do?" She was always pretty good and cutting straight to the point. So I found my way back into the restaurant industry as a bartender. Fast forward to a few days after my mom passed away and Nick was one of my friends who showed up and took over the things I needed help with to get arrangements together. He jumped right in shoulder to shoulder with my family and just handled what need to be handled. Fast forward again, I get a phone call that "we've found the bar". I grew up an only child, so I have a few friends that are family to me. The day we opened these doors, felt like my mom was telling me in the back of my head, "Good job son. You did this with family."

What is your favorite part of your job?

Seeing my staff succeed and knowing that we are giving them the positive experience Nick and I want to provide them. Hearing that from them doesn't hurt either.

What's the most useful lesson you've learned from working in food and beverage?

A great cocktail can change the trajectory of your day, but quality time spent with good people can change the whole outlook for you.