So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Seasonal

As we face the waning days of summer, it’s time to remember that  cuisine is seasonal, regardless of how homogenized North American chain restaurants try to make it.

As we start the slow transition into cooler weather, you should start to adjust your view of your menu. Even the most ordinary restaurant menu can be adapted to the various seasons through your knowledge of the various dishes. Hopefully, during the summer, you’ve been quick to recommended some of the lighter fare and pair it with lighter wines, if applicable to your restaurant.

Now’s the time to consider dishes with more substance, especially as we approach the end of October and the beginning of November. Heartier sauces, more substantial cuts of meat, bigger, chewier wines.

It’s important for you to recognize this in order to guide your guests but your guests will start instinctively choosing more autumnal food and drink. If you’re ahead of the curve, you’ll flow right along with it.

I always say, “The fewer surprises, the better…”

2 responses to “Seasonal

  1. BestAprons.com (@bestaprons) August 27, 2011 at 5:36 am

    That is so true, living in the south we sometimes long for more substantial food in the cooler months

  2. Restaurants in Merthyr Tydfil September 19, 2011 at 10:13 pm

    The season will surely affect the desires of people for good food especially during cooler months when people often experience sudden cravings!

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