Ben MacPhee-Sigurdson of the Winnipeg Free Press on Okanagan Wines of British Columbia

Here is a nice write up on how wines from the Okanagan Valley in British Columbia are measuring up to other wines around the world. The weather in this part of Canada is similar and for that matter hotter than some spots in California.

I lived not far from Penticton for a while back in 1990 and it was hot. In fact the mountains nearby were full of rattlesnacks and just south was the only banana plantation in Canada. The climate was arid and the land desert like.

I usually go with a white wine from Niagara and a red from this region. Some really nice Cab comes from the Okanagan Valley.

Enjoy the write-up by clicking on the title.

How Disgusting!

Had this couple come in last night as part of a table of 7. Aside from holding up the table for a good hour before anyone else joined them he was quite rude.

He blew his nose in the clean nice white napkin at the table! In a honkin' fashion to boot!

How disgusting! It really grossed me out.

What are some of the most disgusting things you have seen people do at the table?

Don't Talk During This Moment

When the guest is settling the bill it is important not to talk. If you talk while the person is signing the credit card slip or putting their pin number in the debit machine you could actually blow the tip amount the guest might have left. You may say something that could lead them to think you are sucking up to them. Don't all of a sudden start talking about the weather or something stupid that will detract them from giving you the big tip. You have done the job and now it is time to just shut up.

The pressure is all on them to give you as much as you will get out of them. Don't be nervous about not talking at this moment. There is no need to be overly friendly. This is the time you have been waiting for so enjoy the moment and watch them fret on how much they leave.

Just like a good salesperson who ask for the sale to the prospect by handing them the pen your job is to be quiet until they okay it.

I know there is always a slight inclination during this moment while waiting to say something but by being silent you are telling them buddy this better be a good tip.

When handing them a debit machine just smile and say thank you once again and wait for the transaction to finish before saying anything. Don't even talk to the other guests. They may overhear something and change the amount or just plain carelessly miss a digit in the tip they leave you. Look away and think of something else.

I know that we have all talked during this moment. At least I have and when I do I almost cringe at myself when the guy looks up from the debit machine cause I have wrecked their train of thought.

This is the one time when shutting up is the right thing to do.

Make'em Laugh

Last night I was delivering some bacon wrapped scallops to a table. As I approached the couple I put it in the centre of the table when the ensuing conversation took place.

Her: Oh no that is for my husband. I don't like seafood.
Me: I don't like seafood either.
Her: Oh really.
Me: Yes everytime I see food I eat it!

She and the hubby laugh. Okay , okay maybe it was a bit corny but they liked it.

I Hope She Dumps The Boyfriend

Tonight I am serving this young couple when the guy finishes ahead of her and ask me to pack the leftovers for him. She hasn't yet finished but he doesn't seem to care so I pack up his leftovers. Normally I let them pack it but it was slow so what the heck. He had an air about him that I didn't like at all. He was just full of himself.

Well she is still eating when he sees me and ask , can I see a dessert menu? You know if that is one thing that bugs me is when someone will not wait till the other person or people who have not finished eating and they are asking for the dessert menu already. I mean c'mon! Don't you have any manners at all.

I mention this to the supervisor and she says her boyfriend does the same thing.

Let me tell all you women out there what I said to my supervisor when I heard her say that. Don't waste your time anymore and dump the guy! Seriously I know good guys are hard to find but set your sights a bit higher than have a guy totally forget being courteous and respectful and will not let you finish your dinner before asking for the dessert menu. That is just plain rude.

That is someone you don't want to be around for the next 4o years , believe me.

Go out and find someone else. They are out there , somewhere....

Why I Cannot Be a Dining Room Manager

An opening has just come up for a dining room manager just 8 minutes from our place. It has an extensive wine list , nice white tablecloths , people with some money eat there etc..

But I wouldn't even apply for it now whereas one time I might have. You see the hours I would work will double what I am working now. I would be away from seeing my kids , it would interfere with my wife's schedule and the family take home pay would actually drop.

All good reasons I remain a waiter. More time , more money , no headaches.

What other profession pays a person more to remain exactly where they are as a waiter in comparison to a move up to management where the pay should be better? At least where I come from.

Now here is a question. Would you , assuming you make decent money at what you do , consider moving up to a management position at this time if you were offered a position? Even if it meant a cut in pay at the beginning?

Gotta Love Gift Cards

The place was packed tonight. Must have been a 2 hour wait , longer than anytime the past couple of months. Nice tips and I guess there were a lot of gift cards under the tree cause everyone had one. Didn't hurt the average cheque as people were eating like kings tonight.

People are still in the festive spirit. You know there are nights you love this business. I think January is going to be good.

We can hope...

Side Plate Removal

It is not uncommon while the guests are eating their main course during a banquet dinner to start clearing the side plates and bread baskets off the table. Now what a lot of waiters do at our place is if the guests have ate all their bread and there is none left we will move the dirty side plates and butter knives before their entree. Thus making the table nice and neat when their entrees arrive. Unless they want more bread. Now this is a la carte service we are talking about.

What do you do where you work? Clear the whole table off just leaving the cutlery that is needed for the main course with the salt and pepper , or do you leave the side plates on and clear them with everything else at the end of the meal?

Not Busy Yet and It Is The Quiz Already

Today I am off to the dentist to see about a tooth or two that needs fixing. Not one of my most favourite things to do. I have been off the last two nights and have been thoroughly enjoying it. Nine more nights I work before Christmas and to be honest it hasn't really even started to be busy yet.

So here is this week's quiz.

1. Cuisses de grenouille means what in English?

2. In a Singapore Sling cocktail what fruit flavoured liqueur is floated on the top?

3. Give me the name of a tube or square shaped pasta that can be stuffed with meat , fish , or cheese and baked with butter or with a cream sauce and cheese?

4. Give me the name of the bird that weighs between 5 and 7 pounds and is a castrated male chicken?

5. Oregon has a climate that is best suited to what type of grape variety? Cabernet Sauvignon , Merlot , Tempranillo , Sangiovese , Baco Noir , or Pinot Noir?

How Do You Clear Your Table Where You Work?

Now the standard procedure for fine dining is to wait for everyone to finish eating before you begin to clear the dirty plates away off the table. But as most often the case in fine dining you have a busser or someone else to help you clear off those big tables. That busser or food runner may also at this point be able to take the dessert order and serve coffee afterwards to free you up to take care of other tables that may have been just seated.

But nowadays the waiter is usually the one on their own when having to clear a big table. They are also responsible for just about everything else excluding resetting the table for the next guest to be seated. At least where I work the busser does that part. Even then in some places the waiter may not even have a busser to do that so they have to clear , change the tablecloth , reset putting the side plates , cutlery , wine glasses , napkins etc so that the table is ready for the next group of people to come in.

On top of that I have worked in some really nice places that required me to do the bartending as well.

So any way I could I would be trying to stay ahead of the game. On a table of more than 4 people I would start clearing when just about everyone was finished. In other words if let's say 4 out of 6 were done and their plates off to the side I would start clearing so that by the time I cleared theirs' the other 2 would be putting their cutlery down and done with dinner. On real big tables I would just start clearing when I saw half were done. On a 12 for instance. Because if you ask for help there will be a strong chance everyone else would be busy doing the same thing. So why bother asking. Just start clearing.

What I have noticed is people really don't care what the rules are. In fact , even on deuces I have had one person who will be eating and the finished person will ask for the dessert menu handing me their finished plate at the same time. This shows no consideration at all.

I can only think of really high end places I have worked where the Maitre'd would tackle you if you started to clear before the complete table was finished. Those places are few and far between though and cater to a guest that is used to eating slow and enjoying a nice bottle of wine and is there for the evening. They are paying top dollar.

As for most places though it is eat and run and out in less than an hour. So clearing early and getting them onto dessert and out the door is expected not only of management because of the wait but also of the guest who is used to getting everything done pronto.

So my question to you is what is the policy where you work? Do you wait till everyone is finished eating before clearing or do you start clearing beforehand to save yourself some time or because the guest might expect it?

Your answer will tell me what kind of dining room you work in.

You Sir Are a Wimp!

You know there is one thing that I do not like and that is when there is a guy and a girl sitting at a table and the guy is listening to the girl letting her tell him what he should eat. She begins by asking him do you want this or this or would you like that or maybe you don't like that , oh you like this though and it goes on and on and on...

All he says is yeah sure do you want that too? I don't care I will take that or this it doesn't matter I am fine with that.

So tonight that happens and the guy says he wants a steak pointing at the steak that comes with a salad. I say to him do you want the salad and he says no I don't want a salad and so I order him the same steak that doesn't come with the salad. The girl ask are you sure you do not want a salad and he says no I don't want a salad.

They get their meal and the girl calls me over and ask does it come with a salad and I say but he didn't want a salad and she says to him do you want a salad and he says well and I say but I asked you if you wanted a salad and he says I know but the girl says yeah but you want a salad and he says okay I will have the salad.

I say no worries I will get you a salad asshole.

Buddy become a man one day , remove the soother , and start zipping up your pants in the front instead of the back you big wuss!! Begin in life by ordering the food you want and not what your girl thinks you should eat. It is your appetite.

By the way she paid.. No surprise there.

You Gotta Like It When This Happens

Had a table with 3 kids meals and 4 adult meals and they had quite a bit to eat. Gave them the good service and the bill came to a paltry $181 which for 7 people is quite inexpensive. The lady pays with her debit and leaves me $14. I moan a bit cause I figure they were happy and all. A few minutes later the lady calls me over and ask me to break a $20 in half.

I knew what was happening so when I returned she says my husband noted how small the gratuity was so here is another $10. She was very apologetic.

That was my 3rd table of the night. I had 7 tables last night and walked out with $128. It was kinda slow in my section as my sales did not even reach a $1000. But I was pretty happy with the way it turned out. My tip out was $33 so $161 tips on $988 net sales I will not complain.

Even had a young couple with the guy wearing a baseball cap leave me a surprising gratuity.

Okay Saturday night now so I should have a good night tonight.