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So You Want to Be A Waiter
- Back for just a moment August 5, 2014Hi. It’s good to see you again. I see that people are still interested in the blog. Sadly, I’m still sort of out of time, energy, and topics to keep the flow going. I hope that this remains a handy resource to waiters of both sexes as I’ve covered a lot of useful topics. The […]teleburst
- New IRS ruling explained by David Hayden February 3, 2013From David Hayden’s most excellent site, “The Hospitality Network”. David is also the author of a valuable book, “Tips2: Tips For Improving Your Tips“. The book is worth its weight in gold for servers who want to give themselves a raise. David’s article is about a new IRS ruling regarding automatic gratuities (autograts). http://hospitalityformula.com/a-new- […]teleburst
- Followup to the “non-tipping pastor” story February 2, 2013In fairness, here’s (apologies to Paul Harvey) “the rest of the story”. At least the pastor says that she left a cash tip of $6. I’m inclined to believe her. Despite her self-proclaimed “lack of judgment”, I doubt that she would break a Commandment to compound her embarassment. The real lesson in this is that […]teleburst
- Pastor shows his un-Christian side February 1, 2013First, this proves that waiters should be very circumspect about posting to social sites, especially when sharing things like receipts. But, above all, it shows the sort of thinking that supposedly religious people apply in the real world. Disgusting. Hope that this pastor is outed. Feel free to share. Repeatedly. http://www.huffingtonpost.com/2013/01/31/app […]teleburst
- Just popping in after a year to plug a new book January 27, 2013Hey guys, yep, I’m still alive. Just haven’t been all that inspired to post lately. I’ve discovered that once you get out of the habit, it’s hard to get back in. In any case, a friend of a friend has written a new novel set in the restaurant milieu. I haven’t read it yet, but […]teleburst
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That was highly informative. I am sure most people including myself did not know that.
It’s a common mistake for waiters to make, undoubtably because Jack Daniel’s and George Dickel are always included on the bourbon screeen (and for good reason – there are dozens of true bourbons but only two Tennessee whiskeys).
This can be a contentious partisan thing, esepcially in this part of the country. Not sure how many people care outside of the South.
It’s not really quite the mission-critical sort of thing that I’ve made it out to be (kiddingly, of course), but, as you know, the perception by the guest of your competency is built on many small things. Show that you know your shit to the right person and it will pay off in dividends. Slip up on this to a bourbon or JD freak and it’s not the end of the world, even around here, where I’m actually twice as close to the Kentucky line than I am to Lynchburg here in Nashville. You’ll usually get a mock scolding, but that’s about as far as it will go. Still, it’s the little things that you get right that maintain your credibility as a waiter. Might as well get them right, eh?
I have a friend that love Jack, so what is the best Jack I can buy? Last year I got him a Jack Daniel Single barrel.
Well, you could go the ultimate and buy him a whole barrel. It will set you back close to $9000 though.
Interesting. I do like the taste of Jack and coke though.
I would most definitely tip a server more who knew that Jack Daniels was a Tennessee Sippin Whiskey.
I have actually asked for Tennessee Whiskey in a bar before to see what they give me, or what they say. Most of the time they try to pawn off low grade dismal bourbon.
I have loved this elixir for many, many years and a young server that was sharp enough to know the difference would get a larger tip from me for sure.