Interesting cultural notation

From our friends at Waitersfriend (Australian waiter-centric site long on information and short on fluff and frilly stuff): 7.  American Ladies are not comfortable with Madam as it suggests they are female pimps.  Ma’am is suitable. In case you were wondering what #7 indicates, this is a list of ways that Australian waiters can increase their [...]

Memorizing orders on the way out according to The Washington Post

The old-school way of memorizing diners’ orders is fried  By Steve HendrixWashington Post Staff Writer Tuesday, January 12, 2010 Richard Weber can still do the hardest part of his job with both hands behind his back, literally. But maybe not for long. Weber, a waiter at Washington’s iconic Palm restaurant, is a 20-year professional who [...]

And they say waiting tables is just a “temporary job”

New York’s veteran waiters aren’t going anywhere Posted on 28 December 2009. Tags: bars, Bemelman’s Bar, martinis, New York City, veterans, waiters   Tommy Rowles has been working at the Carlyle’s Bemelman’s Bar for 51 years. (Photo: Joel Meares)    By JOEL MEARES   Tommy Rowles has been shaking martinis at the Carlyle Hotel’s swish Bemelmans’ Bar for 51 [...]

Mindset adjustment – pt. 2

As, let’s see, where were we? Oh yeah, I jhad just gotten rid of annoying gym rat Doctor bitch. Anyway, it was a very quiet night. I only had another two tables for the first seating. One was a regular who only tips 15% but usually spends over a couple of hundred bucks for his wife and himself [...]

Mindset adjustment pt 1

I had a weird mini-epiphany last night. Let me preface this by saying that I’ve really been squeezed for money lately due to a confluence of events that have built up over the past year. Even this last 2 week period where the money has been great hasn’t allowed me to dig out of my [...]

Culinary term of the day – gastrique

No, gastrique isn’t a digestive aid. Well, not in the traditional sense, at least. Gastrique is a sauce variation, created by the reduction of vinegar and sugar and usually includes a fruit component. The sugar is usually caramelized. Sometimes a gastrique is simply vinegar and caramelized sugar and it’s added to a fruit component that exists in [...]

Cutting corners

As waiters, we sometimes have to cut corners. But last night, I was reminded that you have to be careful about cutting corners. A table ordered  two bottles of the same wine (a fairly recent Cabernet Sauvignon from a prominent California winery). Sin ce we had at least 7 or 8 people drinking, I poured [...]

Restaurant earnings: Beyond the numbers – from Nation’s Restaurant News

Restaurant earnings: Beyond the numbers By Mike  Dempsey (Feb. 18, 2010) Financial results were mixed this week as a cross-section of restaurant companies reported fourth-quarter earnings. Stalled consumer spending and continued traffic declines plagued top lines, while bright spots included positive earnings growth from cost-cutting moves and favorable comparison to year-ago figures. Beyond the numbers, [...]

Cookbook of the day – The Cook’s Bible

The Cook’s Bible: The Best of American Home Cooking by Christopher Kimball Publisher – Little, Brown and Company 1996 ISBN 10: 0316493716 ISBN 13: 978-0316493710  Christopher Kimball is the bowtied, avuncular founder of Cook’s Illustrated magazine and can be seen as the host of America’s Test Kitchen and Cook’s Country from America’s Test Kitchen on [...]

Tiger Woods

Tiger Woods made an extraordinary statement today, taking full blame for his behavior and apologizing to his family, friends, fans and people who considered him a role model. I find it extraordinary because it seemed more about personal redemption than career redemption. I am already seeing pushback to this view and I understand that some will [...]