No, the croquettes have not been turned behind the counter in the kitchen for a while. “But for the rest, everything is home -made,” says Karin Brouwer, who has been working at Van Dobben for years. Her own favorite is the Filet Americain. “It only stays good for one day, so we make it fresh every day.” Colleague Monique Blank, who had her first working day with Van Dobben in 1983, reveals that she knows the best remedy for a hangover. “A glass of milk, and then immediately start with that croquette. Immediately BAM. That’s really good.”
Just the same
In any case, many guests go well on the glass of milk. “She reminds of the past, hey,” says Blank. The Jordanese experienced how many other sandwich shops – Kootje sandwich once had five branches in the city center – disappeared from the Amsterdam street scene. “We have always remained the same. Then you automatically become special. “
But ‘just staying yourself’ did not happen automatically at Van Dobben, Blank knows. “At Kootje sandwich it became too loose, they stood behind the counter with open coats.” If a younger colleague ever get something like that in the head, then Blank and Brouwer will learn that subi. “People also come here for the experience,” says Brouwer. The long, white butcher coats – moreover tailored – belong to that.
Blank sees the staff as the institutional memory of the case. “My boss will not confirm it, but believe me: we will keep things going here.” Indicating Van Dobben to new generations of colleagues is, according to her, an important part of the work. Fun is paramount.
No fuss but gein
And so there is a shout to the kitchen where the food stays and colleagues are busy with the customers and each other. That is authentic, the ladies of Van Dobben say. Blank: “It’s not that I think: I’m going to be fun today. But the people say: it looks like a play. They love it.”
It seems so simple, but the young people in particular are again impressed. “People appreciate the simple weather,” says Brouwer. “No liflaves, no fuss. A simple sandwich, glass of milk. Delicious. That is the Dobbens.”