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.

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....

Never Give a Guest a Chance to Say No to Dessert

You know how some people upon clearing the table will ask the guest if they would like some dessert. I never do.

Instead I just clear the table and then present the dessert menu to them and wait for them to take it , which of course is the natural thing to do when someone is holding something in front of you.

Then if they do take it and look , your odds of them ordering a dessert have increased by quite a margin. Recommend a dessert or two once they have it in their hands. Then walk away.

Sometimes of course they will smile and not grab the dessert menu but a lot of the time they will say okay and have a look. Usually they will order something once they do. They may only get one dessert and share it but it is still a sale. Maybe a coffee too.

So next time rather than give them a chance to say no right off the top just bring over the dessert menu and hold it out in front of them and watch them take it. If they don't , usually a big smile comes over their face cause they know what you are trying to do.

Have fun at this point and watch them squirm trying to say no. This is the fun part of the meal when all the hard work has been done and you have carried out perfect service to the guest.

It may add to your tip.

The First Time In 10 Years

I got another call from work the following day on my second day off in a row. I called them back this time knowing there was no way I could get into work , unlike the night before when they found someone else by the time I called them back.

There is swimming and piano lessons going on so the car is needed at home on Wednesday. That is the day of the week I have to ask for off.

Anyway I call them back and they had called me to ask if I would like New Year's Eve off. I was dumbstruck to say the least. Sure I will have to work New Year's Day but like this is the first time in a decade since I won't have to work on the 31st. The place I am at is trying to get the single people to work that night and that only makes sense since they will be up all night anyway and I can go out for a nice dinner with the wife and kids that evening.

My wife still has to work in the morning but at least this time I can be home to wish her Happy New Year rather than the call from work.

The Christmas parties started last night it appears. Unfortunately my night was not so great as I had 7 women and 6 separate checks. I just collected the money and didn't bother seeing what the tip was but I guess it wasn't so great as I didn't walk out of there with what I should have.

But the good thing is it is getting busier. Bring on tonight and the weekend cause honestly I feel like I have had a month off it has been so slow.

And I have New Year's Eve off anyway.......How about that?

Can you remember when you last had New Year's Eve off for you waiters and bartenders out there?

Here is the Quiz

Last week I got a lot of interest in the espagnole sauce. This week I don't know what will happen but let's give it a whirl and test your knowledge again. I am going to stay clear of Larousse this week.

1. Omelet Rossini has what two ingredients mixed with the beaten eggs before the omelet is prepared? Also added is a small amount of Demi-glace poured over the bottom of the plate to complete the presentation.

2. A Mousseline sauce is a Hollandaise sauce to which what is added to it just before serving?

3. A Maltaise sauce is a Hollandaise sauce that has what added to it? It is a speciality for asparagus.

4. When you paner meat , fish , or potatoes , what are you doing? In other words what does the french word paner mean?

5. Okay for all you cooks and chefs out there here is a good one. At what temperature is most bacteria killed providing that the product has been held at this temperature for a sufficient length of time? Celsius or Farenheit is acceptable.

Okay these answers should be straightforward. Let's see how you do.

A Logical Answer

The other day someone asked me why we don't serve pasta or vegetarian dishes.
My response was that we are a steakhouse. Their reply was I guess you are right , this is a steakhouse.

Whenever someone ask you an obvious question give them the logical answer.

End of story.