beans

No battle with the FOH v. BOH for me. The best and worst job was with a restaurant acrossed the river. (They were one of the ones that schemed up a wine list all year long to submit to WS with their $175 for their "award" and did use it to its fullest as a key marketing tool, despite that was not the real wine list! Doh!) After three interviews, I had three shifts to see if I liked working at the place and got an offer to remain on staff. Then I had two weeks of cross training. I had three shifts in the kitchen (salad during a dinner shift, hotline during a lunch and dish--which I got spared in lieu of cleaning up and opening the patio bar structure for the first time all season, just as rotten trust me), three shifts serving (one lunch, two dinner) one hostessing and three shifts behind the bar (one opening, one closing inside and one closing at the outside patio bar). Those were the financially poorest three weeks I've ever worked in a restaurant! Hired cooks had to wait tables for a week. It created friendships, bonds and respect for one another. After both of my kitchen shifts the cooks made a meal for me and gave me a hug. I was very nervous and didn't want to fuck up, but I have to admit we had fun and I kept up with the dreaded printer. That wasn't the beginning of my respect and relationship with the heart of the house. My first summer serving, I came up with the idea of placing a duct tape boundary on the kitchen tile flooring for the expo. The servers had a tendancy to crowd his efforts and get in his hair. I knew how he felt after working for a bunch of white knuckled, clench fisted, controlling and micro-managing lawyers that would even inspect and witness the photocopying of a court filing before it was handed to the docket department for delivery to the clerk of courts. Plus I hated when expo screamed.

I've done that, but I have to admit the knot buttons kinda hurt!

Not sure if that deserves higher pay, but yes it helps when good ole annoying regular customer "Uncle Joe" shows up each and every day and is a bane to the entire barstaff! Chef egos -- aw, they're fun, so long as the screaming isn't directed at you! "Service is more important than food." As a in the biz person, I'm not the typical guest in another restaurant. Food is more important than service, overall, however I've had a few less than pleasant moments with some poor, inept or rude service. bleh. "Its much easier to staff a kitchen full of talent than it is to staff a dining room full of talent." So true.

I don't know what these are called, but they are chewy and gummy with a clear rice paper that melts in your mouth. They are in a small box with a little "prize" temporary, rub on tatoo with them. Others I like are these skinny shortbread sticks that the ends are dipped in chocolate and then in almonds. These are outrageously good. The last candy I've tried is kinda like little cups of jello. The once I have currently are from Eishindo and are all fruit flavoured. However the ones I really love are the same sort of thing with a small piece of fruit in the center (what fruit is that?). I visited my cousin in Seattle and we snacked on these little cups throughout the entire weekend. I can't find them at our asian markets. The favourites are I'm guessing are kiwi-strawberry, pineapple and lychee.

I worked two summer seasons on a resort island in the middle of the lake. The first few weeks OT was paid, all staff. Then someone did some research and justified that we were a seasonal resort and as such designation, OT at time an a half was not necessary to pay to the employee. Grrrrr. I was too aggravated by how many ways employers exploited it's summer staff I still haven't the urge to research the legality of that! Despite it was the island life I adored, I can't bring myself to even visit old friends that still work there just yet. The bad taste is still present. Maybe next year.... edit: grammar!

fresco - do you mean the consumer designate an amount going to the heart of the house and an amount going to waitstaff like while at a sushi bar?

Sure why not? However I would tend to believe that is an easy route for the owner to take advantage of their staff and justify lower hourly rates/salaries across the board. That tends to attact the bottom quality server since the next door restaurant doesn't require them to tip out heart of the house.

Cooks -- I said that because it is what they want to do and move on and upward, while still cooking. It is more than a trade, it is passion, a love and a calling. I'm always of the belief "follow your passion and money will never be an issue." Servers tend to be there to pay their way through college, additional income, an in between job -- but certainly not all servers. There are some that do it for a steady life long job/career. Where do servers go on the upward service ladder? The mid priced restaurant, perhaps onto an upscale; or even into management if all is successfully in that effort. Other trades, who knows. Inequities always abound. I certainly don't agree that is a good thing either. p.s. Lounge Lizard - your posts are great. Glad to be reading them on eG. Welcome!

Yes, there are those that really earn a whopping amount. A longtime coworker/friend earned his way through college, got his CPA and works for his father's accounting firm full time. He still bartends nights/weekends because he can't do without the extra cash. His girlfriend is a server for one of our top restaurants in this city. Her entire set of coworkers have my friend prepare their taxes. They all clear 90K on credit card receipts alone. There are always those, in every paid profession, that are paid top dollar. Serving is not alone in this. How about the long time legal secretary that was earning more than some of the new associates, and certainly more than legal assistants/paralegals? It happens everywhere. My ex SO's financial management consulting group secretary's salary made many want to cry. I once took a job at The Hard Rock Cafe. One night after a pre-opening trial run with our friends and family "guinea pigs," we all went out for a end of shift cocktail. We sat there and pondered this issue and came to the realization of all of the tipped hourly positions, we realized our independent contractor restroom attendant lady took home by far the most $$$. She had no one to tip out and when presented with her attention and the goodies she had available, one couldn't help but toss a few bucks into her basket. Yikes, see, I just *knew* this was going to get me rambling, ranting and raving.... [somewhere during mid rant, I spotted Jaymes' post] FOH is work too. The heart of the house isn't the only ones sweating their cahoneys off. But you are right, there is a great deal of "show" in it too. An entertaining, multitasking bartender will dance around those that have the look of fear, are weeded and short with guests. Also, if the FOH wait staff gets it, they figure out they are not mere order takers, but can with outstanding product knowledge, upsell, add on and increase that guest check and remain cool as a cucumber. A cook is there because they want to cook. Most service staff are there to earn money.

Uh, the torture. I have plants that won't fruit for until August. Good reminder tho to get out there and baby them along. Anyone enjoy fried green tomatoes? I've designated one plant for that purpose this year....

I'm gaining a new appreciation for my employer. He does provide benefits for the salaried and the option to those who want in on the benefits plan, but the hourly staff must pay their way for it. In this current market, those servers that fall into Suzanne's description don't live to see another shift. We are currently overstaffed, the overall sales volume is down from last year's figures and there are too many that will work hard for that job opportuntity. This is the first time ever the 'no experience, well good luck' happened, because usually we pick up a large amount of teachers on Summer break.

Jason, thank you for sharing that recipe! Lychee and key limes --

While that is not customary where I work, if one has gone the extra mile to do something that knocks the guest's socks off, well, the hook up is a given. I'll slip a decent bill into their pocket or make sure, if we're all going for after shift drinks, their tab is handed to me. But that isn't the norm for the entire FOH staff. There are a few that will always make sure one's efforts are appreciated.

Yeah, Fat Guy, this can be an ugly can of worms. I know what I make bartending. I know what one of our best servers make serving. I also know what our Executive Chef and Sous make. I will not betray or foster ill will by spilling the beans. (sorry for the pun) I've often been relied upon but never paid for management/supervisory functions. Part of that is to keep the peace and do what I can to keep the cogs of the whole machine greased and running smoothly. Those instincts are going off like a five alarm fire. After all, I depend upon the heart of the house for my guests' entrees so I earn money and they rely upon me to sell their food.

Mine too! They thought I placed it there just for them. Any easy solutions for lipstick smears on napkins? I hate using goo gone. For stain removal, I've also used lemon juice, salt and sunshine, but always test first!

It's a shame I never use my Irish linen tablecloth. Such beauty reserved for the dreary linen closet. Ideas? I've once borrowed an idea from some book I already forgot -- large sheets of bubble wrap. The really big bubble size. Was great fun and everyone behaved themselves from impishly popping the bubbles, at least until the end of the night! I threw a champagne party on NYE (of course) and we had glass bistro topped tables all over the place covered with these just as it would be with a fabric tablecloth. Somehow my clever roommate got flashlights rigged up underneath the table and a oversized bubble shapped bowl (from the craft stores) with floral glass rocks and a few fantail type gold fish swimming around as centerpieces.

Chris: Have you tried Replacements, Ltd. I've sent them a picture of pieces and they have researched a pattern name and occasionally the manufacturer with some flea market/antique show finds I've brought home. They are very pleasant to deal with, while some of their prices can still choke me.... but that's with my china service pieces, etc. and the stuff is plain expensive to begin with! I often check eBay too, but that's really tiring sometimes.

Interesting, Thomas Mattews of Wine Spectator had this to add to this discussion in their Wine Discussion forum. Click here, but scroll down a little for his post.

Sort of turns my toes if you know what I mean.

HOW COULD I FORGET? See! I've been away toooooo long! Rats! I remember one of my co-workers jarred them and gave me some. We became instant friends.

I do believe that cloudberries do grow in Southeast Alaska but, despite all the wonderful berries to be found here, you never see them in the stores. Yes, my fellow Southeastern Alaskan (Foam Pants) they do grow in the swampy bogs. I grew up under the family child labor forces with my cousins lead by my jam making grandmother suited up with a coffee can with a long piece of fabric to make it loop around our heads. We picked until the can was full which usally marked the end of our chores for the day! They are available around the mid to end of August and are somewhat harder to find. [in another thread I listed these as one of my adventures in making my own preserves, thanks to my grandmother!] Since they are not a "cultivated" berry, at least here in the States, they would rarely get to market and you've got to creep out to an Alaskan swamp and keep your eyes peeled for a curious bear! Seasonal foods: Dungies, sockeye salmon, morels, Ranier cherries, figs, golden raspberries, salmonberries, spring garlic, clementines, red fleshed papaya, wild strawberries, Walla Walla onions, pumpkin, white peaches, fiddleheads, heirloom tomatoes... Yikes this list can really ramble!

But his shows are on FN according to their website! A schedule is found here. Dunno, I'm not tuning in at that hour....

I think you'd be surprised how much you enjoy it and find it empty in a short period of time! I love port. It is quite lovely with chocolate! I love it with berries! I love it with creme brulee! Almost not matter what, it's great!

Yes, thank you for posting. I was quizzing my London friends and my dear love in Northern Ireland over recent news reports on this.... How horribly sad.