A Good Idea Passed On To Me

Saturday night was humming as we did over 600 people with a two hour wait. Friday was not so bad either so the weekends are at least looking up. The gift cards are driving the traffic. On Saturday I had $623 in gift cards out of my $1232 sales so you can see where we are going here. Lots of people with just the average tips , nothing outstanding , but in any case did make some good money over the weekend when you add up all the covers I did.

The second table I had seated was a couple with a boy probably 7-8 years old. When I greeted them they mentioned that it seems like everytime they come in I am their server. Then they added , yes and we are real happy that you are our server. I thanked them and jokingly said now the pressure is really on me meaning of course I had to carry on the tradition. I did once again giving them outstanding service.

A few tables later two couples sat down and had an enjoyable meal. Toward the end the guy with the birthday points to the next section and said I had served a bunch of them the last time they were there. I kind of did a second look and nodded oh yeah I remember now your party. Anyway the guy ended with the fact they always have a great meal when they come but when I serve them the service is above average compared to others that I work alongside with. It is top notch.

So I took aside an experienced waiter and she said to me that I should carry some business cards with me and each time someone compliments me to give them a card. Then explain to have them email head office and tell them of their dining experience with me as their waiter.

You know I might just do that. Let's face it , the head office or your boss will always get wind of the complaint but few will ever hear of any good news. Since you deserve the credit for the good things that happen make sure you get it by asking people to notify head office. Give them your name of course or someone else may decide to take away your thunder.

Make sure your name goes high up in management circles. Who knows you may be in line for the next promotion.

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?

5 Tables and That Was It

No need to go in great detail but $83 for a Friday night two weeks before Christmas is not very good at all. Yes I did it in 5 tables but I had one table that sat there for over two hours and left me a tip of $10 on a $75 dollar bill. It wasn't so much the gratuity but the time they took up on the table.

The nice thing was I visited where I used to work to see some additions they have put on their banquet facilities.I guess they all made about 3-400 dollars today. I had a couple of drinks bought for me and it felt like old home school week. It is nice to know if things get tough in the New Year there is always an option. That restaurant got us our condo. Changed our life around and am forever thankful for that.

You know I am blessed totally....

By The Way - Thanks

Just a quick note to thank all of you who take the time to look at the blog. There is a lot of us who are in the restaurant industry out there who have started up a blog as well. I am up to 22 followers which I think is outstanding.

I will try to keep it real and diversify the posts as best as I can.

Stay Focused

When somebody asks for something , no matter how weird it is , just get it. Even if they asked for ice cream with their steak. Just get it and forget about it. Who cares!

Making a big deal of anything and by that I mean what you are thinking of will just ruin the night. It is what you walk out with that is the most important.

Keep your eye on the ball.

Stay focused.

Here is a Tip

When doing a quality check on a steak and let's say the guest has cut just the outside part of the steak and they say it is a tad overcooked have them cut the steak in the centre. Many times when they do that they will see it will be cooked just right.

You can save yourself a lot of do overs if you have them cut the centre to check to see if it is cooked to their liking. The edge of a steak might , depending on the thickness of it , have started to go cooking onto the next temperature level.

The other night it happened to me when someone had ordered a well done. This time it worked the opposite as the steak came out pretty quick so when I did the table check when he cut the steak on the edge and said it was fine I asked him if he would cut the centre to see if it was the same. He did and said it was fine. In some cases when someone orders let's say a medium which is pink throughout and they cut at the side it will be fine but when they get to the centre it becomes red. Then they call you over.

Save yourself a lot of trouble and cook ups or redos by making sure when you do the quality check they have cut the centre of the steak to see if it is cooked the way they like it.

Hope this helps anyone out there!

People Are Getting Stupider and Stupider

It wasn't busy last night but I get this table about 9ish. The couple sit down and the guy orders a filet with mashed potatoes and au jus on the side with a skewer of shrimp. Okay so his wife or date or whoever orders the mushroom balsamic chicken but without the mushrooms. Yeah sure....

They get the dinner and I saunter over there a couple of minutes and the guy says the filet is bacon wrapped. Well yeah I answer. But he says because of his religion he cannot eat pork.

Well sir, we will cook you up a new one but you never did tell me and it says on the menu bacon wrapped. ASSHOLE!!!!!! No of course I didn't really say that. Supervisor goes over and explains to him that all filets come bacon wrapped and it says even on the menu.

Now he gets one for free even though the guy was a complete moron.

Just the other day the supervisor tells me that someone ordered a filet but left off the mignon cause she wanted a big steak , not a mignon size which in French can be construed as tiny. She got the filet but said she wanted a Ribeye which of course is not a filet. Her reply was like I mentioned she ordered filet leaving the mignon off hoping she would not get a small steak. She thought even though she ordered a filet that she would get a bigger cut of meat by leaving the mignon off. Huggghhhh?????????????

WTF , I mean I am having a hard time explaining that one!!

Another one on the house!

People are getting ridiculous these days!

The Tuesday Quiz Makes a Return

Not sure how long I will continue doing the quiz. We will see what kind of response I get from this one. Had a great vacation and I hope you are all enjoying your summer , wet or dry.

1. What is the wild mammal's name that resembles a deer and considered one of the finest venisons? It is hunted in the southern region of France in the mountainous region where it lives located in the southern Alps , and also the Pyrenees where it is called izard for wild goat.

2. A la printaniere when referring to vegetables usually means they are what and how are they usually prepared?

3. When you are getting some tobacco leaf on the nose what grape variety does this usually signify?

4. When you are getting some green bell pepper on the nose usually this will signify this particular grape variety?

5. Mount Gay rum comes from what island in the Caribean?


That is the return of the quiz. Is your brain fried already?

Instead of just posting the answers later I will post them tomorrow and answer your replies as well all at once later tonight.

Have a good day!

A Unique Set-Up

One time I worked at this restaurant in England for a few days when I was with an agency and the tables in the dining room had nothing but the chairs , tablecloth , and salt and pepper on it.

Then when the people arrived and we took the order we put all the cutlery down they needed and got their drinks. That was it. When you think of it , although it looked kinda silly seeing a table empty without utensils , there was absolutely not one on the table afterwards that did not have a purpose.

Then when the meal was over the table was empty again and crumbed down to get ready for the dessert order and then we would repeat the same process.

Pretty cool even though it did slow down the service , then again no one was in a hurry to eat either.

What different table settings has anyone out there come across in their travels or jobs?

Nice Return

The return to work last night after 2 weeks was a success. I even had people say they missed me. I didn't know what to say though when some asked me if I missed them. To tell you the truth I didn't think about work till about an hour before start time.

I had a nice section and after 5 1/2 hours tipped out $41 and took home $166 on $1190 net sales.

But what really made me happy was how great this vacation was for us. The first week had a great time at this resort we go to each year with sand and beach and except for 2 rainy days we got enough sun to come back nicely tanned and relaxed. That is me on the raft that has a spot to put your beer.

The second week our oldest guy went to Science Camp and the youngest went to Play Camp during the day so the wife and I got some painting and relaxation with a couple of lunches out. One where she works and another restaurant for nachos. Then with the kid's soccer games at night and piano it was nonstop the whole time. We had to buy a fridge cause the one we have went on the fritz.

Today everyone is chilling out just taking 5 before the next time we do something which will not be long from now. During the summer I will only be working 4 nights a week and enjoying some time with the kids. Some day trips are in the forecast.

I am thinking of next year's vacation already! Sigh.....................

How To Sell More Features

This works for me when I bring up any features we have.

After my initial greeting and then telling me how they are I then say something like this.

Now I know you just sat down and have not looked at the menu yet but I just wanted to let you know that right now we have our feature menu right here ( I open the menu to that page so they can see where it is located ) and mention that if you like ex. dungeness crab this is a great opportunity to treat yourself , pointing out a couple of entrees that are on the menu. Then I finish off by adding that this is the only time of year this is available and this feature menu is on for just a limited time only. In fact , I think there is only a couple of weeks left to go. So just wanted to let you know so you can have a look at the feature menu.

What I have done here is point out where it is in the menu , given them a couple of choices and given the sense of urgency that if they do not order it tonight they will miss out as it will soon be over.

If there is no menu insert and we have to mention the feature verbally I will say something like the chef has some tempura shrimp which is a feature we do not have that often and it is served with sweet and spicy chili sauce or whatever.......Then as well we also have the rack of caribou served with a lingonberry sauce which is only available during this time of the year ( Fall in this case ).

Here is my point when we mention the features no matter how many times they may appear as the feature you have to create a fear of loss with the guest so at least they will think about it harder. Then when you say it always let your voice trail off so it is a soft sell but just loud enough so they will hear you. Not everyone may order it but if you leave them with one liners like the following it may help you sell more and your chef will love you. Just change them up as you like.

1. In fact , I think there is only a week left.........or

2. In fact , I think this is the last night we will be featuring this entree...........or

3. In fact , quite a few people have commented on how delicious the feature menu is..........

The last one everyone likes to know what the reviews have been like by other people. No one wants to miss out on a good thing. You create the fear of loss.

4. In fact , a lot of people have been ordering the caribou tonight...........

Then after I slip one of these in I leave them taking the pressure off by adding , well anyway have a look ( if it is a menu insert ) or verbally I will say something like I just wanted to let you know. I will be back in a couple of minutes to take your order and walk away or take the drink order right there.

If you want to be friends with the chef sell the blazes out of those features.

On another note depending on how your selling ability is , I have noticed very few ever ask what the price is. It is all about we gotta order this now or we will miss out.

The First 15 Seconds

This post is going to be rather short as in 10 minutes I have to go somewhere.

So to get to the point quickly the first thing about going up to your new table is to put them at ease.

What I do is stop and look at all of them in the eye and smile and say good evening or welcome and ask them how they are all doin? Then I may add what a great day out , eh? I am trying to set up a positive beginning to their experience and open their mind to any suggestion I may have later.

Then I shut up and wait for the answer. From this initial greeting and their response I know what kind of mood they are in , and who will be the asshole of the table if there is one. Also someone may pipe up and say it's his or her birthday then right away you know what they are getting for dessert. You know , that special dessert for someone's birthday that is usually on the house.

If no one answers and the couple is glaring at one another or if they answer and it looks like they are grumpier than heck then you know this table you have to be careful of. They will complain of anything so they can agree on something before leaving. You have to watch and pay special attention until they leave.

You may also get that give us some time which is fine so I do.

I never start off by introducing myself and doing the talking cause that is just being rude. It is all about them and what their feelings and mood are in when they arrive. I never bring up features without listening to them first.

All this in the first 15-20 seconds between the time I greet them and their answer. Then I decide how to proceed from that.

Tomorrow is on how I do the features.

Here Is What I Do When I Take An Order From a Guest

When I was in sales for a while I read a lot of sale books naturally and one of my favourite closes or at least the one I found most successful was the throw it right back in the other person's lap close.

Let me explain how I use this when I take the order because what I want the guest to order is what they want and not exactly what I hear them asking me.

Example 1

Me - Okay are you all set to order?

Guest - Yes we are. But I have a question does it have to come with garlic mashed potatoes or can I have it with a baked potato?

Me - Would you like to have it with a baked potato?

Guest - No not really I will have it with garlic mashed or yes they answer I would like to have it with a baked potato.

Example 2

Me - Alright looks like we are ready to order......

Guest - Just can't make up my mind. Is the filet or ribeye a better steak?

Me - What do you usually order?

Guest - It depends usually I always go for the filet.

Me - Would you like the filet?

Guest - Yeah I really like the filet let's go with that!

That is all I do is just ask them a question back when they ask me a question. I don't want to think for them for chrissakes! All I want to do is let them decide and tell me what they want , not me tell them what they should have. Because as Tom Hopkins in his Master of Selling book says if they say it then they bought it.

Also if they are to complain later that they wanted something different then I always will know that they told me they wanted it. Not me force it down their throat.

Now you can't use this all the time. If you work in a steakhouse and someone asks if your steaks are good you don't make them look stupid and reply , do you like steaks? I mean they must probably like steaks or they wouldn't be there in the first place.

But many times I avoid long dialogue by throwing the question back at them and moving on quickly and taking the order.

Remember the last person to ask a question is controlling the conversation and leading the other person. You don't want your guest to be running all over you with stupid idiotic questions while you have other things to do in the meantime.

I take the order quick this way. Then write it down and repeat it back to them. No mistakes this way and very little misunderstandings at all.

Just take the order and leave.

Facebook

Here for those of you who are on Facebook and want to keep in touch this way I am at

www.facebook.com/steven.nicolle

Twitter is www.twitter.com/stevennicolle

Alright that is it for now. Back on Friday.

Twitter

Hi everyone !

Still on holidays and having a great time.

If you like we can follow one another on Twitter. On the Twitter I have a lot on wines and drinks that happen each day. I am aiming for a 1000 followers by September. Just over 500 now.

Will post again shortly.

www.twitter.com/stevennicolle

The Answers

Okay here are the answers to this morning's mind twisting five questions.

1. If it is not Champagne then it is called Cremant and when you see it would be for example Cremant d'Alsace which would be a sparkling wine from the Alsace region of France and as a note these Cremants found everywhere in France usually are using a grape good for making Cremants within their region. Not necessarily the same grapes that go into making Champagne.

2. Cahors is the region I am thinking of when I talk of the Black Wine of Cahors.

3. Amontillado would be your medium dry sherry.

4. That dish I was talking of was called , Toad In the Hole.

5. To cut lettuce or any other leafy vegetable for that matter en chiffonade is to shred it.

Hope you had fun!

This Week's Quiz

Here we go right into it. Hope everyone is having a great week out there!

1. We know that the Champagne region in France has exclusive rights to the word champagne for it's sparkling wine but they do make sparkling wines elsewhere in France that cannot use the word champagne. Instead this word is used to denote a sparkling wine made elsewhere outside of the Champagne area in France. What is that word?

2. What appelation area in France was known for making what was called the Black Wine because of the heavy pigment in it? The area runs along the Lot River and the grape that made the Black Wine popular was the Malbec grape which is now popular in Argentina today.

3. Is an Amontillado sherry a dry , sweet sherry , or a medium dry sherry?


4. What is the name of the popular British dish that was originally baked in the oven consisting of pieces of cooked meat mixed with smoked bacon and covered with batter? Nowadays pork sausages arranged in a dish and covered with pancake batter and served very hot is becoming the norm. You would be really good if you got this one.

5. When we cut lettuce en chiffonade what are we actually doing to the lettuce? In other words how is it being cut? Or just tell me what the verb chiffoner is in English.

Waiting on Tables Is What I Do

At the beginning of the month I was wondering if all the restaurant goers decided to go on holiday at the same time. The first two weeks were brutal.

Now heading into the last few days of the month it looks like we are on track to beat our earnings from last June which is real good. Last night I even chalked up more sales than I did Saturday night which is rare.

I am not sure what was going on last night but everyone was ordering the nice bottles of wine and ordering the full meal , from appetizers and the entree , to the dessert.

Had an interesting table of five which were heading back to England. When I mentioned have a nice flight back she says oh no we are heading to the States first then taking the Queen Mary back home. That would sure be nice , wouldn't it! Then another table was trying to prospect me into a network marketing business. Quite the weekend!

Over the last 3 days in particular my tip percentages have been quite high at least for these parts. Last night my sales were $1380 and my tip out was a whopping $46 but I still walked out of there with a $185 for a 16.7% average tip.

To add onto that my wife came home with $100 in the morning. It doesn't always work out so well but with holidays coming fast , beginning on Saturday when we head out for a week , we will take it.

The one thing I have to say that I really like about waiting on tables is the immediate gratification you get when someone leaves you a nice tip for your service. There is no better feeling than driving home thinking that you helped someone have a great night out with their family and friends.

For as long as I can I will wait on tables whether it be full time or part time although the hours I am working now it may as well be part time. Not only does it give me a bit of exercise throughout the day but it gives me a sense that I am serving the public good by serving others.

Also the money is not half bad either!

Do You Prefer To Open or Close?

Most of the time I am the pre-closer or closer where I work and a lot of the time other waiters ask me whether I ask to be this. Everyday they see me doing the closing.

Well first of all I do not ask to be a closer unless it is a Tuesday when that afternoon my son has piano lessons that finish at 5PM. Then I start at 6:15 or 6:30. This allows me to come home and grab a quick bite and change then head off to work.

But lately I have noticed that the most money to be made comes after the first cuts have occurred sending the early starters home for the night. The last few nights especially I have had some really late decent tables.

I have opened as well and although it is nice to be home by 9 in the evening the income in most cases has been a trade-off.

So actually what I am getting at is I prefer being the closer or near the bottom of the list nearly all the time.

What about you? Is your place where you work have a strong opening where you make most of your money or does it build up so that at the end is when you make the most?

It Is Going to Be a Great Summer!

Well it has been a pretty good week for this household. First of all the boys finished school yesterday and my grade 2 guy is once again in the excellence club with even his classmates telling me that he is the smartest in the class. Our younger guy is going into Senior Kindergarten next year but he is far ahead for his age. They gave him a reading test which is unusual for JK and they stopped him at Grade 1 level. The last day he read Chicka Chicka 123... to the class.

My 7 year old got a 74 on his Level 1 piano exam where he has to know by heart 3 songs , and 2 more from the book , as well as a bunch of majors and minors , etc.. Considering he only takes a 1/2 hour lesson a week and he does that well with practicing on his own with hardly any help from anyone in the house says a lot.

We refinanced our mortage and threw in the van so we are saving $600 a month on that and the house will be paid off when I am just around 65 so I will be able to sail into the sunset rather than have a big chunk left to pay.

Our fridge is going kaput so we thought maybe we would need to borrow a bit of money but with this refinance the bank person said we should get up to $2000 when the transfer from the old lender to the new one next week is complete. That is really good. So a loan may not be necessary.

My wife asked to be given full time status so now in 3 months she will get the medical benefits that help out a lot when it comes to the dentist for the kids and prescription , so that is a savings there. She threatened to leave otherwise.

We are taking care of a neighbour's boy beginning in August which will bring in $400 more a month. It is not a big deal and it will continue throughout the school year. Our little one and him play well together.

I have 2 week's vacation coming up from July 4th to the 16th inclusive and one of those weeks at a sandy beach resort we go to every year.

Then during the summer there will be a trip to Lion Safari and Marineland with the kids , soccer twice a week. One week in July of Science camp and Play camp for the kids. Plus the piano lessons.

The wife and I are going to see Bryan Adams in August. We have a night stay with breakfast and dinner included to use up at a neighbouring inn. A lunch my wife won plus a night accomodation another night at the inn where she works. We have two free movie passes too to use up.

Throw in the usual visits and Canada Day celebrations and some work to keep it all going then before you know it we are back to September.

But it sure is going to be a fun , hectic summer!