Montreal’s summer festival season is fast approaching, a time of year when the locals take their joie de vivre to the streets. The city’s enthusiasm for arts, music and spectacle makes for a spirited and enriching summer, with back-to-back events featuring live music, street performers, comedy, sports and cinema.

I experienced festival season in 2008, after I relocated from Vancouver as Opus Montreal’s temporary resident manager. It didn’t take long to realize that my tight-assed anglophone persona needed some adjustment. Shortly after arriving, I was entertaining a group of locals on the terrace of Koko Restaurant + Bar. It was a Tuesday night, and I was hoping for an early-morning workout before work the next day. Around midnight, our waiter swung by to offer more wine, and I declined, assuming my guests would agree it was the sensible thing to do. Pas du tout. I was unanimously overruled, and the party continued until the wee hours of the morning.

Needless to say, I didn’t get a workout in that morning, nor on most mornings of my five-month stay. But I did have the time of my life. It’s impossible not to get swept up in the carnival-like atmosphere in Montreal during summertime. After a long, cold winter, Quebeckers have an abundance of pent-up energy to release, and the streets are flooded with diehard revelers.

Among the most popular festivals are Les FrancoFolies, the International Jazz Festival, la Fête nationale du Québec, the Just for Laughs comedy festival, Divers/Cité pride celebrations, and the World Film Festival. This year marks the return of the Formula One Grand Prix after a one-year hiatus, a single-day event as legendary for its parties as for its world-class racing. The event is expected to draw 100,000 visitors in June—and a whole lot of testosterone.

Staff at Opus talk about Grand Prix ’08 like war veterans exchanging battle stories. “Koko had opened a mere four weeks prior,” says Katherine Evans, Opus Hotels’ Vice President. “Between it and Suco Resto Lounge we served over 1,500 guests on Saturday night alone, with a line of hopefuls running down the street. The floor was so crowded it was a real challenge to service tables, and the kitchen got totally backed up. At one point a guest offered a hundred dollars for a steak. It was like a food auction.”

Opus proprietor John deC. Evans regarded the event as a great opportunity to showcase his newly-opened establishment to the many VIPs in attendance—and then quickly changed his mind. “At the height of the party, I received a call from security asking me to authorize entry for Member of Parliament and billionaire philanthropist Belinda Stronach,” he recalls. “I couldn’t say no, although I knew we were simply not equipped to service more clientele. When I couldn’t find a server or glasses, I offered them a magnum of champagne and straws. Initially, Ms. Stronach was horrified, but she soon relaxed, and she and her entourage had a great time.”

This June, Opus Hotel Montreal will once again be at the epicenter of Grand Prix festivities—but this time staff will be armed and ready. The hotel will be hosting a number of VIP guests and functions, including Film Fashion F1, featuring a live performance from Sam Roberts and appearances by Formula 1 drivers, the rock stars of the car racing world.

In November 2008, the summer festival season over, I was invited to a friends’ cottage in the country. Anticipating a quiet, introspective weekend, I packed pajamas and books. Silly me. After dinner, the living room was cleared and an all-night dance party ensued. Montrealers don’t tone down their joie de vivre in the wintertime, they just take it indoors.

Opus Montreal is located in the heart of the Quartier des Spectacles. See a list of events here.

Vancouverites can be funny about coffee. “I’ve never seen so much coffee in all my life,” Bette Midler once commented during a performance in Vancouver. “The whole town is on a caffeine jag, and still nothing gets done any faster.” I myself love coffee, but I’m far from a purist. Afraid to confess that I too like a bit of cream in my coffee, I used to bypass Café O and skulk over to Starbucks. Now I can simply pop upstairs without fear of reprisal.

We had less than two weeks to organize the seamless transfer of Café O into our hands, with no downtime in between. Admittedly, I was not thrilled at the prospect of taking over a coffee shop while still consumed by new responsibilities in the restaurant and lounge. I secretly feared we wouldn’t be able to recruit staff in time for opening and I’d be pulling shifts behind the counter. Imagine a barista who secretly wonders what’s really so bad about instant coffee.

It’s times like this when I really appreciate the value of great staff. Over the years we’ve assembled a crack team at Opus. I respect each employee so much I could spend hours raving about them, but I’d never want to single one out over another. Amazingly, quite a few of us have been here since day one and are celebrating our fifth anniversary this year. The occasional live one gets away, but our goal is to “trade up” – to find an even better replacement. In taking over management of Elixir and Opus Bar we snagged three big fish: Leonard, an outstanding director of food & beverage; Michael, a highly experienced restaurant manager; and Annabel, a respected local publicist. Working with existing talent, these individuals will no doubt bring great things to Opus.

Okay, okay, I know I’m being really boring. But allow me a sentimental moment and I promise to return to wedding day relocates, make-up smearing drag queens and celebrity meltdowns on my next post.

On its first day of operation Thursday, Café O pulled in a staggering $83 in revenue. Why waste everyone’s time when there are much greater returns in other departments? Because every department at Opus, large and small, is a critical part of the experience.

Next time you’re in Yaletown I invite you to swing by Café O, Elixir or Opus Bar to check us out. Now that we manage every inch of this building I guarantee you’ll experience even better service, a renewed optimism among staff and a sense of warmth and freshness everywhere. And if you want cream in your coffee, it’s totally okay by us.