Jump to content

Maison Rustique

participating member
  • Posts

    827
  • Joined

Posts posted by Maison Rustique

  1. I'm a SoCal person (non-native, born in KCMO and moved around from mid-west to Boston and SoCal) and don't know much of what you just saw/experienced out here in the Northern areas. My only comment can be that if you weren't aware, Watsonville was nearly completely destroyed by an earthquake around 15-20 years ago. Being a small community to begin with, I'm sure it has taken quite some years to rebuild the area. Especially since it's not a "hub" anyway.

  2. I know nothing about the restaurant biz in that area. I do live in southern California and have 2 step-daughters in the San Francisco area and many friends up that way. You say you're from the east coast, but that's as much as saying you're from the west coast.

    My advice before you start to seriously pursue a job in this area is to make sure you understand the cost of living out here. And I mean that seriously. Please check into it before you start looking for a job. Your salary requirements will depend/vary on the area you move to.

    I hope that didn't come across as too negative--just want to make certain you're aware.

    Best of luck to you in your career, whichever coast/state you find yourself. :smile:

  3. If I may, I'd like to suggest you contact my friends, Clay & Fredericka Thompson of Claiborne & Churchill Winery. They are very interested in food as well as wine and know lots of like-minded folks around the area. If there is such a group, they'd surely know of it. If not, they may be interested in helping to start one.

    Please let me know how it goes. We don't get up there as often as we used to, but still enjoy visiting and attending various dinners at the winery.

  4. Great job, Oli!! I intend to make this and hope that (as a non-baker) I can do even half as well!

    And waving "HI" to Kit who is much too scarce around here these days! When are getting together again?

  5. Not that you really need it since so many others have already said it, but I give a thumbs down for food at Las Brisas as well. Go for a drink, people-watching and the view, but I can't recommend the food.

  6. Instead of complaining after the fact, I'd have asked if it might be possible, please to seat us elsewhere upon approaching whichever undesireable table.

    I do have to say that we were quite put off when being entertained by a visiting British friend and his associate at a very elite Newport Beach club. We were given a lovely table and after we had just begun our first courses, another couple arrived and were seated directly next to us. We were the only two parties in the room.  :blink: We didn't say anything--it really should have been up to the newer party, but we haven't been back since.

    I just had to come back and add this:

    The four in our party were rather loud--catching up on old times, laughing, etc. The couple seated next to us "appeared" to be on a date. I'd thought "they" would be the really uncomfortable party, but perhaps it was a blind date and one or the other asked to not be seated in one of the dark recesses. :wink:

  7. Instead of complaining after the fact, I'd have asked if it might be possible, please to seat us elsewhere upon approaching whichever undesireable table.

    I do have to say that we were quite put off when being entertained by a visiting British friend and his associate at a very elite Newport Beach club. We were given a lovely table and after we had just begun our first courses, another couple arrived and were seated directly next to us. We were the only two parties in the room. :blink: We didn't say anything--it really should have been up to the newer party, but we haven't been back since.

  8. As best as I can remember, tonight was the first time in my life when I was insulted by being called a food. 

    I was telling a local chef (whom I admire) about a dessert I recently made, and my spouse said, "You're such a genoise."  At first, I thought he meant that I was a lighty delicate pastry that was a perfect foundation for wonderful things.  Then he clarified and said that I was being a sponge, trying to get the chef's praise.

    He was right, although I was rightly offended.  So, what other food insults are out there...

    I hope you said, "That takes the cake!" :raz:

  9. I've only done it one night for a friend who was short of help at the time, but here's what I'd ask after my one experience, which was when I was about your age (I'm now 53):

    How's your stamina? Good circulation? Can you take many hours on your feet/got comfy shoes? Got a great memory? Can you take criticism? Can you handle belligerent drunks/cranky chefs? (Yes, you get them in fine restaurants.)

    I'm sure that others who have done this more than one night can offer much more insight, but based on my one night of waiting tables, those are the questions I think you need to think about.

    Caveat: I did work in a cafeteria when I was 16. I wasn't waiting tables, but clearing them and then worked my way up to checking and cashiering. Lots of unpleasant stuff, but not terrible. Or maybe it was just that I handled it better when I was 16. :wink:

  10. because well, between that and the sour cream, and all the sugar... it's not even close to the taste of texture of soda bread anymore. you can call it whatever you want, you might like it better than soda bread, but it's something else entirely.

    And that's probably why it's the only Irish Soda Bread I really like. :wink:

×
×
  • Create New...