Some terms that a new waiter needs to know pt.2

Walk-in – That big cold room where they keep the perishable food. It’s only called a walk-in if you can walk into it. Otherwise, it’s a reach-in or a refrigerator. Alternately, it’s a table that hasn’t made a reservation and has, wait for it…walked in and wanted a table. Get it? Tray Jack – a [...]

New link posted – “Don’t Tip The Waiter” blog

Self-described as “The Onion meets the restaurant industry”, and voted “Number 1 restaurant site on the Internet by The Amish Times”, this is a keeper. Here’s just one example of the content: Natural Disaster Theme Restaurant Opens In Bloomington BLOOMINGTON, IN—A new restaurant, designed to treat diners to the effect of eating while in the [...]

Some terms that a new waiter needs to know pt.1

Bank – a stated amount of a server’s own money required  by a restaurant used to make change when a guest pays cash. It’s usually $20 or $25, broken down into tens, fives, ones and a dollar’s worth of pocket change. This money isn’t given to the restaurant – it stays with the server and is [...]

Cookbook of the day – Good Food From Morocco – Paula Wolfert

Couscous and Other Good Food From Morocco by Paula Wolfert William Morrow Cookbooks; 1st Perennial Library Ed edition (paperback) ISBN-10: 0060913967 ISBN-13: 978-0060913960 The out of print book title in my subject header, Good Food From Morocco  from Ms. Wolfert is called Couscous and Other Good Food From Morocco in the United States. I have the [...]