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  1. Kudos to Light Bistro and Chef Matt. Very lovely to have met many I only knew as a screen name. The restaurant staff were exceptionally welcoming and gracious. The jars of candied peppers were a very thoughtful and generous party favour (to those that dined). I wholly enjoyed the conversations, and my martini! I wish I was able to have enjoyed the dinner!
  2. My undergrad at university GPA was 3.8 overall with my primary course of study being a 4.0. I was accepted and attended Michigan Law School, and now, well drool to get some back of the house stints making amazing food. However, with FOH experience, I rake in a fair amount of money without the stress of working as a lawyer or ad exec. And I make my own hours. Is that smart? Or lazy? Or dumb?
  3. Open your own place never having even waited a table? Spells disaster in one hundred and one million directions.
  4. Caipirinhas. (crap, had enough am I even typing or spelling correctly....)
  5. Any luck? I doubt union membership is required to obtain a situation at a hotel restaurant and bar. Once hired, that may be something that is placed before you to decide upon. And a bartender that knows a bunch of cocktail history or classics isn't always what a bar manager is looking for in a candidate. (nor the general public for that matter; remember an elite few are steadfast cocktailians when considering the consumer masses) Sadly, that isn't always a bonus to bring to the position when it often weighs the age, attractiveness (boobage a true factor) and hair colour of the girl that also applied. (sorry, but quite true) Also to consider, many what others consider as a "slow" night is a regular night for a tender to cultivate a group of regular customers. Getting one of those shifts is a toughie! While it isn't wholly impossible, but for one without any restaurant/bar experience, even waiting tables, it is next to a snowflake in hell to land a gig. Though it is a fun to think about in the most romantic of ways, bartending is sweaty, sticky substances (on/in your shoes, hair, clothing, person) being cash handling reliable/conscious and plain old back aching work. Tis nothing romantic taking out the garbage, mopping the floors or turning dirty bar stools (remember! watch out for the gum!) upside down that makes your arm ache the next day. Did I mention moving kegs, cases of wine or liquor and large amounts of ice around? However I must admit there is a percentage of jadedness that seeps into one in the biz for some time that it is refreshing to see one so eager to enter with such warm thoughts.
  6. And quite refreshing, no matter how you look at it! (prefers a lemon/lime combo to balance some overly tart anything...)
  7. I've lurked, for some time now. This saddens me as I would have enjoyed interacting with such a lovely woman. My thoughts of comfort go out to her family and friends.
  8. OMG! I love this thread. As I have experienced all of the above. My co-worker sous was all hot under the collar the other day as he finally had a moment to take a break and when he got to the dumpster and located a few milk crates to sit on, his last cigarette was broken in half. He smoked the half that was still attached to the filter. I have also experienced the pastry gripes. The broken this or that which suddenly conks out after signing off on the repair invoice, on a weekend when all repairman know how to hit the ignore on their cells. The POS that crashes during mid-dinner service on Saturday. I walk into work each and every day and wonder: is Murphy's law with or against me today? If I find some new, funny situations that are a bit of a rant in the heat of the moment, I will add them as they occur.
  9. OMG. A mix??????????? lol Instead! Utilise fresh lemon/lime or all lime juices with your gin or vodka of choice, in a tall glass, then top with mere soda water! Good luck and cheers!
  10. The impression of this thread is a bit different for me. (which may or may not be good or post worthy! ) Menus should be dynamic with what the consumer wants. Sometimes menus will serve to teach, as in the last resto I worked. It was all about Brasilian culture, so it was for the adventurous (not horribly so, but you get the pic! right?) or the avid fan to enjoy. Not so much always tied to culture other than what that chef is set out to accomplish. Sample something new in pairings, texture or preparation. Even the chains get this. For heaven sakes why on earth would McD's offer up, along with other unnamed fast food situations, the variety of salads? The consumer has a voice. Speak up! Instruct the server that you'd wish to have less dressing or it on the side if in fear of over dressing. Advise that you'd prefer some freshly steamed veggies, without seasoning! Can the kitchen prepare a quick veg medley in place of the white rice? Do you have brown rice as an alternative? See where this is going? Dining is an interactive and communcations challenge for an enjoyable and successful experience. A balancing act as well. As we all know that overbearing diner that we'd all love to show the way to the doorway.... Hey! If you knew what you wanted and didn't get it! Too bad! A closed mouth doesn't get fed! And then to gripe about it after the fact is, well, lame. Do better next time, even if it isn't the same resto! [/end of soap box]
  11. As I am allergic to kitties, but reside with three of my own and tolerate three others of my sig other, then the three at my mother's (oh my! I never noticed the trio of 3's! lol). But I've through the years grown a level of some tolerance. Wear food prep gloves. My friend does when she has to prep the mango salsa at her place of employ and she's allergic to mangoes. Learn how fish appears and "acts" when cooked to that medium to medium well (whatever is the chef's preference). Take precautions and take extra notes. All should fare a wee bit better. Good luck!
  12. Be frank, curteous and blatently bottom line honest. She can't do that stuff from home and then sell it per 90% of what I'm guessing with local health codes. It needs to be certified commercial and able to sell to the public, safely and in a sanitary manner that can be monitored by, say, drop in impromptu inspections. If the product can't be sold, they why is she costing the potential profit her hubby would be turning? Thank her for her interest and avid participation, but cut the relationship as quickly as possible. Spousal interaction in the workplace doesn't always work out well for either relationship. Good luck!
  13. I don't think us restaurant folk are non-planners. Very much the opposite as in planning for that private party while balancing that schedule to write for both FOH and BOH, keeping in mind who has requested what day off and whether or not to award same. Then there are deliveries, orders to place and to check on how much produce has been used up with that sudden hit as a result of extended play off games (thinking of the Mojitos/Caipirinhas! lol Someone has to!) venturing whether or not I'd have to make a run to Restaurant Depot a day or two down the road..... Social plans? That occurs at the end of the shift when all are tired and ready for a cocktail, if there is still somewhere open and serving. If not, then it is time busily spent figuring out who has the booze and is able to host an afterwork drink with the sodden bunch. As for making appointments, most in this biz have a sliding schedule (liquor reps, purveyors, etc.) and it seems to work out well. Those "outsider" buddies just have to learn to understand this is a dynamic, lively thing and doesn't exactly fall into a neat time frame to set up on the PalmOne. (Though I do make an earnest effort, truly!) Line cooks or management. Feh. Someone will call off. Someone will be called into duty. Someone will get fired. Someone may hurt themself on the job. Get the picture?
  14. I never thought much about the chef coat thing, unless it is high end, embroidered and showy. I look at the chef coat not as being an impersonator but necessary "equipment" to do the job. Do pursue appropriate chef pants in a classic solid black (maybe a pinstripe is fine) and a plain, ordinary chef coat, with a tee underneath. Often kitchens will provide chef coats, so the tee and chef pants are a given. Also don't forget the nonskid shoes that cover your entire socked foot. And a ball cap, hair carefully tucked away.
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