by David | Aug 6, 2010 | Skills, Tips, Tricks, and Techniques
It’s “Shark Week” from all indications. The time when a certain television network rolls out a weeks worth of shark related shows that everyone feels the need to watch and discuss over dinner at my restaurant. Personally I would love to see the same principle used on...
by David | Jul 12, 2010 | Skills, Tips, Tricks, and Techniques
A brief break between shifts on a double today. I have worked exceptionally little over the last two weeks. This of course meant that it was too hot for anyone to sit on the patio this afternoon for my patio shift. A piece of Sockeye Salmon over a mushroom risotto...
by David | Jun 30, 2010 | Skills, Tips, Tricks, and Techniques
The old adage says, “There is no such thing as a free lunch.” Whoever said this wasn’t looking hard enough. Today it seems every restaurant is offering some sort of deal. Prices are being slashed. “Buy one get one free” is a growing part of the lexicon. Restaurants...
by David | May 20, 2010 | Skills, Tips, Tricks, and Techniques
Most servers do not deal with this topic on a regular basis. Most servers do deal with the hosts and bartenders who do though. For those who handle to-go orders often, these are a few helpful pointers. For those who don’t, these are a few helpful pointers for the...
by David | May 11, 2010 | Skills, Tips, Tricks, and Techniques
These are a few more quick tricks that you may or may not be using. Several of these are common, but some may be new to you. If you missed the first batch, you can find it by clicking here. Steaks by Color: We have all had it happen. A guest orders a steak medium...
by David | May 10, 2010 | Skills, Tips, Tricks, and Techniques
So I was watching Ramsey’s Kitchen Nightmare’s the other night and saw a server make foil swan. I fully expected Chef Ramsey to lose his mind, but he seemed to really enjoy it. It is a waste of foil and not a particularly good way to package food. Chef...
