rconnelly

That host is the producer, I believe! What about Micah calling herself a "very pale African-American"? I liked the look on Cliff's face. It showed her complete unawareness of everything- I think people were uncomfortable with the comment, even though she thought she was funny.

I had to respond to this one, as well as a few points that were made in other's posts. I wonder if any of you have waited tables, AND whether or not these are chain restaurants. I waited tables in a LOT of chains for a LOT of years, and I think there is a lot of irritation being caused by the waitstaff, and that the public is COMPLETELY UNAWARE that the management and corporporate "policies" of these chains DEMAND of their servers. There is ONE way to do everything right, and if you do it any other way than that, you actually get in trouble. Let me share with you a few of these things. 1. You are required to take people's orders in a particular pattern based on the seating at the table or booth. If the lady is not sitting in "seat #1," you have to take the orders in the wrong order and then go away and re-write the ticket before you present it or enter it. The kitchen plates up the orders based on Seat #1 being the first seat to your right as you stand and face the table, for example. So if you were sitting on the left at a 4-top, you would be seat 4. I would have to take your order and make sure I knew that was Seat #4 when I wrote it down, then take all the other orders in the right order. Then, when I enter it into the computer or re-write the ticket, I'd have to take the time to enter everything in the correct order. You get in trouble if someone runs your food and the food for seat #1 is not actually for the person sitting in seat #1. 2. Pepper mills and cheese graters are always in extremely short supply. It's not the waitstaff's fault that there may be only one, or perhaps 2 and one is broken or missing, and that the management will not buy another one. Everyone has to share what's available. If you take the mill and leave it on the table, the other servers get pissed at you when they go to find it where it normally lives and it's not there. they would march up to the hostess and ask who has table #X and then go find you, probably in the middle of another duty, and tell you to PLEASE GO GET THE PEPPER MILL OFF TABLE X AS MY PEOPLE HAVE BEEN WAITING FOR IT FOR 5 MINUTES NOW. You have to share everything, while still trying to provide the customer what they want. The only way to do this is to grind it for them so you can put it back immediately, lest you face the wrath of other servers. And let me tell you, you don't want that. 3. In chain restaurants, you get into big trouble if you do not approach a table within 30 seconds of sitting down to welcome them and ask for their bev. order. Professional people come in and surreptitiously pose as customers and do "shops" of restaurants, and they grade the server on all the steps of service, and this is the first one. You get docked points if you don't, for example, greet them within 30 seconds, remove empty plates as soon as they are empty (they call it "cleaning as you go"), BRING the dessert tray out to them INSTEAD of asking if they've saved room for dessert (you actually aren't allowed to ask - you have to bring the tray as they say once the customer SEES the dessert, they're more likely to order it), etc. You get in trouble if there are dirty/empty plates or glasses on the table. You're told to clear them immediately, as people finish. 4. The glance of disapproval if you don't get an app, or if you don't get alcohol, or another round of drinks, or if you ask to split an entree, is because a server is "graded" on their check average per table. At the end of the night, the computer report will tell you how much you averaged per person at each table. When the number is low, the management yells at you and tells you you have to get your check average up; this is done by pushing the extras, and hard - apps, alcohol/refills, add-ons like mushrooms or onions or loaded potatoes and desserts. Obviously you have the right to get what you want, but sometimes in the middle of a busy, stressful service when you've been taken to task for a week straight because of your low check average, it's hard not to flinch or show disappointment when another table just wants to get the most inexpensive item on the menu, only water to drink and they want to split the entree. You can actually get let go for low check average. These are just a few off the top of my head. ← Three chhers for explanining the corporate mentality that is one of the biggest problems in the hospitality business these day. And in defense of servers, customers can be a real pain in the ass. I eat out all the time and I make a point of watching other tables. Customers can be rude, uneducated and slobs. I'm embarrassed to be a human being sometimes after seeing how other customers act. And if management doesn't take the time to train well, every one suffers.

I thought Rory was extremely ungracious. Pretend fro chrisakes! But then she wanted this "So friggn' bad". I wondered to about Amy's husband. Did you know that he is French? Maybe he's been banished to France. Her wjole "Gourmet Nest door" thing was off-putting and Rory changed her Theme every week. I sure hope next season is better.

I don't think so. The one comment I remember was a woman commenting on how dry it was. And no one really made mole? what's up with that? Mole can go so many ways; maybe they should all come on down to Tucson to learn how it can be done.

Totally Fake, and from what I understand still not the truth. I believe he was discharged from the Marines -don't know if it was an honorable discharge - and he was asked to leave the culinary school. As far as Amy or Rory goes, they both are pretty bad. Amy is as phony as they come and how Rory got there I can't begin to guess. I think whats his face is in love with her. Check out the way he looks at her. The show seemed to suffer from overthink, just like the second or third season of every reality show seems to. Maybe we'll luck out and get better choices next season.

Of course, it's all service. Different degrees of service, but sevice nonetheless. Now quality of service...that's the question.

I agree 100%. A slow night at just about any type of place often results in crappy service. The resaurant business thrives on a fast pace and controlled chaos.

I beleive VU is on hold.

Just got back from NYC where we enjoyed a plethora of meals in many different restaurants: Momofuku, Lupa, The Bar Room at The Modern, Cru and Fresca. Loved them all but I was totally knocked out by the food we had at Momofuku. loved the hams, the steamed buns, the peas.....and the strawberry shortcake was fab! Service was great too considering it was late. Say what you will, this is a smashing restaurant.

Does anyone know where I can get information on the number of people taking cooking classes? I'm guessing the numbers have increased in recent years but for the life of me I can't find stats anywhere. I'm writing an article about local cooking classes and while all the teachers and owners say their numbers are up, few have hard stats. Thanks ahead of time for anyone who might know.

I'm not sure what you are asking for????

I have been having the same problem no matter what tool I use! I've had more cork in my wine in the last few months than I've had in years. I think it's a consipracy. And if I

I loved Giada's comments. They seemed honest and actually kind of helpful. Let's take bets on who is getting offed next. I say the squirrely guy, Paul, or maybe Rory. Do you think they have in mind the kind of show the want to do next and then pick the person who fits that bill? I honestly can't see any one of these guys with enough personality or skills to pull off a whole show. And that Amy chick. She says she's a freelance writer but Googling her only brings up two pieces she did for one of thise websites that let people think they can write. Ugh!

Wraps are one of the dumbest foods around. I refuse to eat them. If I wanted a burrito, I'd order a burrito!

Don't you think the choice of ribs, knowing full well they take 4-5 hours, was a stupid one? That shows the eoman is a ditz. I bet she's gone in the next show.

Okay Denver Foodies, I know there are restaurants listed on threads but honestly, please tell me your "must" top ten recommendations where you would take out-of-towners to dine or at least tell them to eat there.

So what did they tip? Just to be nosy. There's nothing wrong with charging a share a plate dish, so noted on menu. It's done all the time. $2-$5 per person. You do it enough times with this group and more than likely they will not return. Problem solved.

So why do these people look familiar? The "I've been to France you haven't" woman looks familiar. did dhe win a Food Netrok Challenge? And the Salmon like a fish...he looked so familiar as well. Their info on FN doesn't say much.... I hate when that happens.

Niagara Falls US or Canada?

It's interesting to see how people read this book. Some work from cover to cover. Others, like me, read a bit here, a bit there. Either way, I'm glad everybody is getting into it.

Recipes, too. I ran into the book at B&N today, or it ran into me. One way or the other, it came home with me. I am thrilled. ← Isn't it grand? I've barely skimmed the surface, but I love it. There is one excerpt from Jade Snow Wong's "Fifth Chinese Daughter". I read the book as a young girl and rereading the piece brought me back to the same space I was back then. It was from that excerpt that I learned all about Chinese cooking. I cannot believe what a flashback that was! What a feeling!

I just reread an excerpt from "Fifth Chinese Daughter" in Molly O'Neill's amazing compendium of American Food writing. In that article, she said it was traditional to wash the rice until the water ran clear. I also learned that from a Chinese friend of mine a long time ago. Now brown rice might be different, but I think an old traditional way would be worth the try.

Great Italian in Phoenix...my answer to that would depend on what great Italian that one had exposure to...I am not a fan of much of what is considered "great" by people in town. I find it too be out of date and not executed well. There is someone that I consider the best Italian chef in town but he is supported by poor service and by my friend's last report to me that ruined his meal. As for Mexican...I think most would list Barrio Cafe, Los Sombreros (chef just left), Tradiciones at the Ranch Market, Carolina's (best tortillas), Pepe's Taco Villa as some of the better spots in town. I am not sure that I would prefer any of them over Mi Nidito, El Torero or any of the spots down your way. Hope That Helps, Molto E ← thanks molto! You have great insight to good Mexican food if you know anf love El Torero.

So where does one go for great Italian in the Phoenix area? (any typeP And while we're on the subject. What about Mexican? (preferably Sonoran) any and all help will be greatly appreciated.