Shelley G.

I like the concept of "lagniappe" - a little something extra. I adnit that I do this very unexpectedly - perhaps an amuse, a small sweet, a sample of Dragon Pearls. Always something I know the customer will like. The unexpected treat seems to be the thing, no matter how tiny the treat. The thing is, it is always entirely unexpected...

Just thought of another one. On my first visit to PEI (home of Anne of Green Gables) I spotted a sandwich board outside a rather charming looking cafe. It said "Necrophiliacs welcome." I couldn't resist wandering in, and delicately probing to see what they thought a necrophiliac was. The poor manager thought it was synonymous with "night owl" and blanched when I gently disabused him of his innocent emotion.

Received some gruesome moussaka once - it had obviously been partially nuked, and there were lots of frozen spots in it. When the waitress asked how it all was, I remarked quite mildly that it wasn't particularly good, for the aforementioned reason. She shrugged and said "So? What do you expect me to do?" I wondered out loud why she had bothered asking, at which point she said " Just because I ask, it doesn't mean I actually give a damn." It was so awful it was actually rather hilarious.

We offer a complimentary refill on iced tea and lemonade, which we mention to patron when they order same. They never seem to expect it, and are rather chuffed when they receive it. A pleasant state of affairs.

Neil, Actually, I think the highest minimum wage is either the Yukon or NWT - $8.50, with the lowest being Alberta, at $5.90. My impression is that the training wage is to offset the economic effects of high turnover in the restaurant business, and it is only in effect for three months. Quebec has a training wage too, I believe, and tips there are not, as I understand it, simply between the server and the customer. Employers are required to remit taxes on those tips, which makes it something of a bureaucratic nightmare. Quebec employers stagger under the highest payroll taxes in the country. BTW, though I have lived in Nova Scotia for 5 years, I am from Vancouver - shall look forward to a visit next time I'm home.

I recall that on a trip to New Zealand, all the high-end restaurants charged for a roll, or a slice of bread. It was rather astonishing - there was no mention of such a thing, and the server would appear with a basket, inquiring if you would care for a roll or a slice of bread with dinner. In all three instances, we were doing 5 and 6 course meals, and were somewhat taken aback to discover that we had been charged about $3.00 for each roll or slice of bread. Actually, horrified is more like it.

what an interesting thread. In my restaurant, no one is paid minimum wage. The servers do tip out to the kitchen - it is such a tiny spot that it really is a team effort. Although I do pay much larger wages to the cooks (and both of them are happy with their wages), I do think that they deserve a tip from the servers, who do really well. In addition, all tips left on catering/take out orders are given directly to the kitchen, as they are the people who do all the work. I do not believe in owners grabbing servers' tips and doling them out as they see fit. One very popular restaurant in my area was nailed (rightly so) for doing this. Turned out that BOH staff were all related to owners, while FOH staff were university students. Those young women worked so hard - one of them, who came to work for me after leaving this place said that her week's tips averaged $400.00. She received $50.00 - the rest went to BOH . No wonder everyone left.

That is an interesting point, Neil. Definitely. I was certainly not able to pay myself anything for quite a while, and I worked the usual brutally long hours. And there were definitely months when there was no extra money to pay myself with. I never begrudged the staff their paycheques, and avoided cutting hours like mad, which was why stealing infuriated me so much. Although I would try to be as fair and flexible as possible, if I were to sell my restaurant, I think that I would view it as you have articulated it - as my payday. Thanks for the viewpoint.

Is that all across Canada, Shelley? Too bad it doesn't work that way in the U.S., or the dual obligations would be more clear-cut. ← Labour standards vary somewhat across the country, but I believe that the issue of notice is fairly consistent. Very few employers actually pursue their rights, though, according to various officials I've spoken to. I will say that many U.S. states are far more business friendly than here in Canada, overall.

Of course! But surely there can be some compromises. Perhaps some extra flexibility in scheduled hours so that employees can go on interviews. In my opinion, a good employer will understand the employee's need to give notice in a proper manner, and in fact appreciate it. I would never hire anyone who left a decent boss in the weeds. I am required by law to give an employee two weeks notice, or wages in lieu of notice after one year. The employee is obligated to give two weeks notice or forfeit two weeks wages if they don't. Lots of employees are not aware that it works both ways - that delightful sense of entitlement again I've had some very good people leave under the best conditions, and I always found a way to express my appreciation for the time they spent with me. An employee who deliberately leaves me up the creek will find that there are consequences for that behaviour. Hasn't happened often.

I'm not much of a chocolate bar eater, but I AM Canadian, and I think I know what you're referring to. It's called "Cadbury's Flake" I've just googled it for pictures, but all there seems to be is a series of images of the wrapping (and a Nokia cellphone cover in Flake colours with a logo!) I always thought that Flake was gross, and very waxy, but it is definitely a nostalgia thing for those that grew up with them, primarily in the UK and in the colonies. I have friends born in South Africa, Malta and Hong Kong and they all "wax" nostalgic about flake. ← I didn't think about the Flake - don't you think it might be Crispy Crunch?

A Canadian classic, my dear - Crispy Crunch.

I am deeply ashamed to admit that I succumb occasionally to a childhood passion for Hostess Cupcakes - the chocolate ones with marshmallow creme (definitely not cream) in the centre, and the little white squiggles on top. Love them.

Bob - I opened my restaurant when I was 43. I have worked like a she-devil ever since, but truly love it. It was rather insane of me, because although I had a fairly strong background in business, restaurants are different. I did not make a sou for over a year, and I do not make vast sums of money now (5 years later). However, we are only open for luncheon and afternoon teas, 7 days a week. At this point, it would not make sense for me to open for dinner, though I hope that will change. So, although it is lots of work, the hours are quite civilised, and I still love doing it. When it feels like a chore, I'll stop. I agree with everyone about "Kitchen Confidential". I might also suggest "Soul of a Chef" by Michael Ruhlman. Good luck...

Daniel, Who says I don't trust them when I hire them? Unfortunately, placing trust in them doesn't make them honest. Naivete comes from inexperience. ← Joanne, I agree with you. Every time I hire someone, I hope for the very best. Sometimes it works, sometimes not. I run a very tight ship, with all sorts of deterrents in place to prevent all sorts of dishonest behaviour. I would much rather deter, than catch people in wrong-doing. I placed deterrents because I had a few very unpleasant experiences with people I did indeed trust when I hired them. A great man once said, "Hope for peace, and prepare for war." At this point I agree. I have also had some very trustworthy employees, but the tightness of my operation must stay tight.

Carrot soup with lots of fresh ginger and a grilled apple and cheddar sandwich. Specifically made with Irish cheddar with horseradish and a just-picked Honeycrisp. Yum.

I feel amxious about posting - although I own a small and thriving restaurant, which I love with all my heart, and although I still do most of the cooking therein, I am not a certified chef. I love preparing wonderful things for people to eat. I find the physicality tough. There are few women in my city who do what I do, and I regret that. I am dismissed by most male chefs as merely a woman who cooks (however, an acquaintance cheerfully pointed out that he sensed the tang of sour grapes, since we are in our 5th year and bustling, after the usual struggle. Still, it stings a bit...

This is a very interesting thread! I have always cheerfully given out recipes (and I truly do a fair amount of inventing and experimenting)... Until I opened a restaurant. Now, I do not claim to be a great innovator in terms of what I make, but I am always determined to make the best version imaginable, the one that people will remember. This seems to be more a matter of method and care than ingredients - though the cumin and freshly ground black pepper in the gingerbread have customers pleasantly puzzled. The customers are torn, in a way. In a way they would like the recipes, but they also love to have me make their favourite thing for them. I often share recipes that I know I cannot offer at the restaurant. It is primarily my colleagues in the restaurant business who send people in to attempt to get recipes. I do not give them said recipes, but I do not mind their attempts. It is a compliment, and besides, there are lots more ideas dancing in my head. Though I admit to getting a little testy when one woman pops in for lunch, and the very next day a rendering of what she had appears as a special at her place. It was only after the third time that I felt a bit cranky. However, her versions were not as good

I love cupcakes... Just acquired some silicon baby bundt moulds for the carrot cake we serve at our teahouse. They worked beautifully - two to a plate, with an artful little puddle of cream cheese, honey and orange zest sauce, and topped with a carrot flower (I use little aspic cutters for these). I have christened them "Baby Cakes" - which elicited much giggling from an eighty year-old patron who blushingly enquired if we also served "Stud Muffins".

MAGNOLIA'S - I agree - it's a great little place - they will be closed until spring. RITA's TEAROOM - I admit that I am not fond of it - really something of a tourist trap. The clam chowder is thick due to cornstarch or flour. IL MERCATO - They opened a new location, and most locals preferred the former one. The service and food both used to be very agreeable, but I had a similar experience last time I was there. FRIES & C0. - The hands down winner for best fish and chips (and clams, scallops etc) is definitely JOHN'S LUNCH in Dartmouth. Packed with locals, and lucky visitors who hear about it. The fish is always impeccably fresh, and the lovely Digby scallops, delicately battered and never rubbery, are almost to die for.

Alas, the Velvet Olive closed its door this very week, and Larkin's has been but a blissful memory for quite some time...

I remember seeing a pub called "The Slug and Lettuce'. Loved the name, didn't try the food.

I have tried Seven - the menu looked wonderful, but regrettably, the execution did not come up to scratch. Really impressive wine list, and excellent martinis, but for me, the comestibles are the main event! You should definitely try Jane's on the Common. I love it. It's fresh and has a delightful atmosphere, and that is where I go when I manage to get out - I own and cook for my own little restaurant, and hence time is scarce.