Give You and the Guest Time

When carrying out the dinner service I find it impolite to rush people through their meal. Like having their entree arrive while they are still eating their appetizer. Nothing worse than making the guests feel rushed and hurried like you want them out the door.

If the guest has ordered something hot like a French Onion Soup give ample time for them to enjoy it and you time to clear it before the next course arrives. Look at the tickets on the pass before ordering that rare cooked steak. If there is no line hold back a few minutes before punching that steak in or that steak will come out pronto while that onion soup is still not finished. Chefs and expos don't like when they send out food only for it to be returned because the guest was only halfway through their appetizers.

The reverse is true when the line is long. To avoid the guest waiting and waiting , I will send that well done steak through to the kitchen even before they have received that French Onion Soup on a super busy night. But don't forget to check the appy pass either. You may have to wait 10 minutes for that onion soup. Will that affect the arrival time of your entree?

Same goes for appetizers. If you have a big table and they are having all kinds of appetizers wait till they get those appetizers before punching in the entrees. Give yourself time to get some more drinks , clear the appetizers , put new cutlery down , and give your guests a break in between courses. A big table can wait 10-12 minutes before their main course arrives because they will be chatting amongst themselves.

A table of two you may only want them waiting between 3-5 minutes before getting their next course.

The big thing I want to emphasize is give yourself time by thinking about what the guest has ordered and how long will it take for them to eat it once they receive it. Give yourself time to clear afterwards.

You have got to control the flow. Only you know what is going on in your section not the kitchen. The kitchen will just go ahead and cook whatever you order right away.

A waiter has to think about what kind of people are in their section. You know if the couple has ordered a bottle of wine and holding hands they like some space in between courses. The family with the young kids want everything yesterday.

Now if you work with a POS system where you punch in everything by course selection then it is much easier. You just call pick up when you feel it is time allowing a few minutes for the kitchen to prepare the finishing touches to the dish. This allows the waiter to pour some more wine etc..Tasting menues are a prime example. Each course comes out and you have the wine ready for that particular dish.

Don't get caught running around for stuff when the main course arrives because you didn't give yourself enough time. Make each table feel special by the thought you put into it. Ordering food through to the kitchen is all about timing and how you do it will affect your gratuity accordingly.

It is the difference between a good waiter and an average one.

The Quiz Answers

Okay here we go with the answers to yesterday's quiz.

1. It is a mushroom.

2. Caraway seed flavoured liqueur is called Kummel.

3. Mauzac is the white wine grape variety I am looking for.

4. Espagnole sauce.

5. Portugal is the world's leading supplier of cork.

There you have it.

6 More Quizzes to Go in 2009

Okay here is the 6th to last as I am not going to do one on New Year's Eve. No way and we will all be working anyway , right? Speaking of waiters and bartenders of course and the kitchen brigade.

1. When you hear of Jews's-ear fungus , what type of food are we talking about? It is black and the shape of an ear lobe.

2. What is the name of the liqueur made with the flavouring of caraway seeds? I think I did this one before.

3. The appellation Gaillac is situated in the southwestern part of France. What is the most common white wine grape found in this wine department?

4. For you chefs out there give me the name of the basic brown sauce which is used as the base for other brown sauces?

5. Portugal is known for it's port of course but what part of the bottling process has it been known to supply for a great many years and is now currently threatened by further advances in wine bottling?

Why I Always Want to Work at Fullspeed

You know some people during service have to have their chit chat or their smoke break instead of moving that table of theirs' along so that they will get up and leave eventually.

There always is something you can do like clear the empty glass , get the person another drink , clear the plates , refill the coffees , help run food , start side jobs , etc. But having that break is not something I can do and you know why? Cause there has always been this motto getting in the way of taking a full scale laid back attitude and that is this thought.

When I go into work I think how can I get these people out as quick as I can so I can go home!

A Nice 2-3 Hour Wait Tonight

After a rather slow Friday we got rocked tonight. I had a section that was the speed section with one 4 top and 3 deuces. Not much right , but I did 16 tables tonight flipping them like a stack of pancakes.

At the end of the night sold $1388 , tipped out $55 and walked out of there with $218. Also had the highest cheque average of the night.

It has been awhile since it has been that busy but as Christmas looms in the near future we will hopefully see nights like tonight more often.

After working the last 10 out of 11 nights I am looking forward to the next couple off and making my wife dinner tomorrow and playing with the kids and watching some football. It is good to be off.

Here Are Two Good Questions to Ask In an Interview

A lot of the times when waiters go for an interview we go to places without trying to figure out how much we may actually make in that place. Unless the place is super busy all the time and we needn't worry about whether it will fill our pockets and sustain us and pay our bills , we have to know about how much we can be expected to earn.

If you ask your interviewer how much you can earn there he will avoid telling you cause he or she may not actually know or want to tell you. He will probably add it depends how good you are.

So this is what I suggest a waiter to ask.

1. What is the average guest's check? Is it $35 dollars , $50 dollars , $25?

2. How big is the section you will be working and how many covers can you be expected to do on the average each night? If the interviewer says your section will be on the average no less than 12 people turning it over two to three times nightly then you can figure out how many covers you can expect to do. 12 x 2.5 = 30 covers

So let's say you will do and I will low ball it and say 25 covers x $35 = $875

Then take the $875 and divide by 15% = About $130

Also ask about tip out , and then what is left is what you should be expecting to take home.

If the manager cannot give you average check answers and answer questions about your section and expected covers you would serve he is either dumb and stupid and doesn't know anything about his business or he is hiding something.

Depending on one's obligations it is just best to know how much you can make before anything else.

This Week's Quiz Answers

1. The North American grape species is Vitis Labrusca.

2. Phylloxera was the deadly insect and the remedy was to bring American rootstocks over to Europe and graft them with the Vitis Vinifera varieties. Phylloxera cannot harm American rootstocks nor any rootstock that is in sandy soil. So we can say if it wasn't for North American vitis labrusca rootstock we wouldn't have the European Vitis Vinifera today!

3. Beerenauslese is the sweetest wine of the three. Trockenbeerenauslese and Eiswein are still sweeter than the Beerenauslese in Germany.

4. After the cheese course in France there is the sweet course.

5. The first Ritz Hotel was opened in Paris France of course.

A Very Nice Ending to Five in a Row

Went in to open at 1:45 today , something I haven't done since the spring , and got a few tables right off the bat at 3:00.

At the end of it all I walked out with $127 after tipping out $32 to the house. I got cut around 7:15 but had to hang around for a deuce consisting of two ladies that when it came to their dessert said that they were going to talk for a while and that they were in absolutely no hurry. Being in the business themselves one asked me if I was cut and I replied back yes I was indeed cut a while ago.

Now understanding the situation they asked me if they could close the bill and just have someone look after them so that I could leave. I graciously accepted their suggestion and got their bill and collected the payment for it then introduced Alex the closer to them so I could skidaddle home. Out at 8:30 my totals for the day were 27 covers , $978 in sales and $159 in tips. Tipped out the $32 I mentioned earlier and walked out with the rest and was home by 9:15.

All in all that was a nice finish. So to recap the last 5 days it was pretty good all things considering. What with some real cheap people and some slower nights.

Off Monday and Tuesday which I really like.

I will probably never do this play by play again of 5 days in a row but if you have been following the last 5 days tell me what your thoughts have been reading all this stuff. Fellow waiters you can comment good or bad. Compare notes with your job if you like.

Love to hear from you!

Just Five Tables

Tonight I was revved up to go. It's Friday night and it is rock time! I am in at 5:15 and I get this section in the corner.

Then I waited and waited to be sat. Then I got a 3 top that sat there for 2 hours and a deuce right after the 3 that sat for ages. So the other two fours are put together to make a 9 top. Finally they sit down. I get a 4 and a 2 after that and that was it. Five tables!

I sold a meagre $722 serving 20 people. The good thing was the 9 top tipped me $50 and the last four top tipped me just over $40. So after tip out $26 I walked out with $99.

Had a 60th anniversary tonight that was pretty interesting but that was about it.

Considering how slow it was I consider that to be very lucky but on a Friday night , c'mon! Tonight was a walk in the park.

So Saturday I am pre closer but at least Saturday should be busy. I should make some good coin I figure. Then Sunday I am the opener so I start work at 1:45 but that should be good because what I am planning on doing is moving down once I am there to close. That is right just open and close. A ten hour day. That should make us some extra money. I am off Monday and Tuesday anyway to recuperate.

As a side note the school did not get enough students for the bartending course this semester so I will not be teaching this Fall. We will try again for January.

I am not that disappointed as that will just free up an already busy Monday night with the boy's swimming lessons and my oldest son's drama acting class later that same evening.

Despite what appears to be a slow week so far it hasn't been a bad month. An extra shift or two could turn this into a grand month.

We will see.......Tomorrow should get some better numbers anyway.

Now That Is Much Better!

Tonight , after getting my bad night out of the way last night , is setting me up for a good 5 days in a row. Yesterday as you may recall I walked out with a paltry sum so tonight was looking for something better and I got it.

I had a 5 table section which was never full as it wasn't at all busy. But this time got some nice guests. Even a table that asked to be sat in my section. They asked me if I remembered them and naturally I had no recollection of who they were. Mentioning that I had done their grandson's birthday party dinner a couple of months ago still didn't ring a bell. Though I did say yes he sure had a good time that night didn't he? I just said that but like I say just say something that is easy for everyone to agree on , eh! That will win you over!

Then when it came time to order the special coffee one of the guys spoke up and said do you remember the last time the coffee was cold when I ordered it from you. THEN I REMEMBERED THIS TABLE AND THIS GUY!

I tasted the coffee beforehand to test how hot it still was or had it been sitting to long in the thermos?. I had to make sure it was hot. Anyway this time it was fine.

They tipped me well and another 6 did too as well as a deuce I had earlier on in the evening.

At the end of the night and 19 covers and $723 in sales I walked out with $123 , that after tipping out $25. So my percentages were good tonight and I hardly worked up a sweat doing it.

I like those kind of nights. Started at 6:15 and was out by 10:12 , home by 11.

Bring on the weekend I say!

It Was a Great Day Until..................

I got to work.

I don't know about anyone else out there but when I have been off a couple of days and I gotta go back to work I start going into a shell about 2 hours beforehand. My mind starts heading to the dark side. Like there is not one second during my time off that I think about work. Honestly.

Then I get to the stage when I have to put on my work clothes and get into the van and drive that 35 minutes to the restaurant. During the drive I can hardly keep my eyes open. Even if it is cloudy I still wear the sunglasses and I got a scowl on my face.

During the day today I did my walk one lap run one lap on an indoor track that I started to do last week to get in better shape. A mile in total. I did some reading and saw the kids off to school and picked them up.

But today heading to work it was especially tough cause it was meet the teacher night and I was missing it. Had I known I could have switched request for days off from last night to tonight but alas I will find out what happened in the morning.

I was the closer tonight and I get saddled with a party sharing it with someone else. A bunch of realtors and separate cheques. I had 4 other tables besides that and then from 8:30 on no one came in and I was cut at 10:15. That was it.

This party we were doing was something else. A bunch of realtors who were you could tell were not your top salespeople or if they were they might have left something worthwhile.

At the beginning of September the money was rolling in but the last couple of weeks it has been brutal. In fact my wife who works breakfast has been making more money than I have some nights. Thank heavens!

So I made after tip out tonight a grand total of $68. Now actually I was surprised at that amount that it was that high. There was one table that gave me cash but not sure how much they tipped as I just closed it to cash without looking at the total. Strange creature I am aren't I?

So I am back in tomorrow night with hopefully something more positive to say. I couldn't even make a deposit tonight. A brutal night all round and I missed the teacher's night to boot! Arrggghh.......

Doing Inventory Back in 1980

I was watching the Bar Manager doing the inventory the other night counting the wines and liquor bottles and it reminded me of the first inventory I ever did and that was on New Year's Eve of 1980.

There was the Head Bartender and myself after a busy New Year's Eve doing this inventory and I watched the guy nearly finish off a bottle of Haig Pinch Scotch before my very eyes. He was still sober as a judge afterwards.

My gosh that inventory occurred way back before this Bar Manager where I work was even born.

I think the older you get while you work in this business the more younger the people become. What other business do the people around you keep getting younger like this one?

Can you name one? Maybe retail?

A Waiter's Life

My section is good one night and the next night it reaks.
One part of the month is great and the next part sucks.
I think I am saving some money one time and the next time I am in the hole.
I get out early one night and make money and another night get out late and make nothing.
I get a good table that leaves something worthwhile then the next one leaves me minimum.
Some tables have stupid questions while others just know what they would like.
I have a full section one minute and next minute waiting for a table to be seated in your section.

I like it though............

Thursday Quiz

Here it is the Thursday quiz.

1. What grape variety makes up the wine called Barolo from Italy?

2. "A la bouchere" in French cuisine indicates that the plate mentioned is garnished with what?

3. A Sole Colbert is prepared in what fashion?

4. We all know that wines come from different grape varieties but what is the wine that is noted for the grapey fragrance on the nose?

5. When you see the word florentine included on a name of a dish what does that tell you ?

6 A bonus question, how many degrees Farenheit is 20 Degrees Celsius?

There I snuck that last one in for you.

I Got Rid of a Couple Who Wanted to Camp Last Night

I am the closer last night and just as I think that is about it on a slow Labour Day evening I get this young couple. Well maybe more like early 20's and out for a bite to eat. Friends like.

They both order water. Tap. Then the guy orders tempura shrimp for an appetizer and a Ceasar Salad for the main course while the girl just orders chicken for the main.

I put in the appetizer and fire the mains off immediately. I don't care at this stage if the mains come out before the guy has finished his appetizer.

The appetizer is served and all this guy is doing is looking at it. Is he going to eat this or what? Then the mains come out and I serve it and they are eating real slow. Finally they finish and there is still the tempura left. I ask if he wants it packed. He says no I am still going to eat it. By now the restaurant is closed.

I smile and walk away then two minutes later I bring the dessert menu. She looks at it and he says give him a couple of minutes while he finishes off the tempura. Then they start making themselves at home by putting their feet up on the bench seat.

I think that is enough. I go over and say if you want a dessert you better order now cause the kitchen which is open a half hour longer for the bar is about to close. He says no just bring the bill. I bring the bill collect the money and they scram afterwards leaving some of the tempura behind.

Sometimes you have to nudge people out the door.

What are some of the things you do to get people out the door quicker when closing?

It Doesn't Get Better Than This

The last 3 nights I have been closer , pre-closer and pre-closer again. Usually I get stuck with either one meaning a later start and of course a late finish.

Then I am up early in the morning when the kids wake up either on the weekend or during the school week. When my wife is working breakfast that means I gotta get going early.

Now those last 3 shifts I have gotten to bed at 1 o'clock in the morning , 2 and another was 1:30. Then I am up or awake no later than 7:30. The last two days I got a quick nap in the afternoon.

Today I didn't. I get to work and I have for a change an early start and I am about half way down the list meaning I shouldn't be there for too long tonight. But it was a slow start and I stood around for an hour with still no table. I see Alex who was second on and I go up and ask him if he has made any money tonight. He says no and then I say to him would you like to switch? Alex says why you want to go home? I say yeah it is a long weekend and I have worked all of it plus I am in again tomorrow to close.

He agrees to switch with me and I get out at 7:30. It is still daylight and I am tucking the kids into bed tonight. We watch the cat play and laugh.

You know it's like a night off when you get out early. Home at a decent hour , playing with the kids and laughing. Screw the money tonight. I have had a good week already.

I am going to get a good sleep tonight. Wake up refreshed for a change. Rested. It is going to be a long winter ahead so take the time now to enjoy the moments you have while the weather is good. That is what it has always been about.

It doesn't get any better than this for me tonight.

Being Tall Has a Disadvantage

Recently we hired someone who I had to look up to because he was the first person that I have worked with in a long time who was taller than myself.

That same night I had to depart early because my back was out. I remember when my recurring problems with my back started when I was 35 on the ship and I was working buffet that cruise during breakfast and lunch. Bending over and helping put food on people's plates until toward the end of the 7 day voyage I could hardly stand up. My sciata nerve which happens to be the longest nerve in our body that stretches from behind the top of the leg down to your feet seized up and boy was that painful.

I had to leave the ship and fly home from Istanbul to get therapy. Ever since then off and on my back goes. Wearing a back support helps to get me through the shift. Usually a lot of times my back will go with the change of weather.

Being a tall waiter you have to watch how you bend. Use the knees and don't rely on your back. When you are young you don't think about it but later on it comes back to bite you. I see bar boys lifting 3 racks of glasses and when I do I always tell them take it easy and make an extra trip. Our bodies are not made to do carry such heavy ankward loads that strain your body.

I am 6'2" or 188cms. Is there anyone out there who is taller than that? If so have you ever had a back problem or any problems that could be directly related to the industry. Shorter or taller I would like to hear your story.

Here Are the Answers

For today's quiz here are the answers. It wasn't that easy was it.

1. That Bordeaux red wine grape variety that makes such fine ice wine out here in these parts is the Cabernet Franc.

2. That great grape growing region that makes some nice wines from Lebanon is the Bekka Valley.

3. All the pastry chefs out there would know this is called the ribbon stage.

4. VDQS on a bottle of French wine stands for Vin Délimité de Qualité Superieure which is a wine of lesser quality than an AC wine but more than a Vins de Pays wine. It is usually a good stepping stone for a wine that will be soon considered for classification of AC in France. As a VDQS wine there are less restrictions to follow , unlike an AC wine that must follow rigid standards.

5. When you see Consommé Célestine on the menu you know that this clear soup will have strips of pancake in it.

That is it. Hope you enjoyed this and the new day of the week it takes place!

Have Fun and Test Your Knowledge

This is the new Thursday quiz or the old Tuesday quiz moved to a new day however you want to look at it. Here we go!

1. In Ontario where I am we are reknown for our ice wine when our grapes have to be picked by hand in the middle of the cold winter night at -8C. What Bordeaux red grape variety makes a good ice wine from these parts?

2. What is the name of the major wine producing area in Lebanon where a lot of fine wines are produced?

3. For you cooks out there the other day I was beating some egg yolks and superfine sugar and I was whisking until the mixture was sufficiently smooth and homogenous so that it reached this stage when it flowed from the whisk into the mixing bowl. What is this stage called?

4. When you see a bottle of wine from France saying VDQS on it , what do the letters stand for?

5. When you see Consommé Célestine on the menu what would you think of as being in this clear soup?

There you have it. How did you do?

What is Strange About This?

The host came up to me the other night and asked how many tables I had?