After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
When my friend Roy alerted me to this new piece of technology, my first reaction as both a career server at a fine dining establishment and someone resistant to new technology was to view the E La Carte tablet as vilely impersonal and a threat to my profession. Over the last 24 hours, however, I have calmed myself as I weigh what I imagine the cons– and the pros– are of this particular piece of equipment.
What the hell does it take to get a great waiter in this town? I have had so few. The only answer I could come up with is this:
Luck. Pure, unholy luck.
It doesn’t seem to matter much what type of venue you are patronizing. High end restaurants are no guarantee of great service, though one’s expectations are higher when there.
Today’s post is directed at my waiter brethren, should there be any reading. The rest of you, of course, are most welcome to read. The other night, I waited on a rather handsome European couple. Spanish. First time in San Francisco. They were youngish, well-dressed, and very polite. They ordered wine, three courses of food, [...]
After a pre-shift service meeting at work the other night, a colleague of mine turned to me and said, “You know, when I go out, I don’t even expect good service anymore.” I found myself identifying with him. The following evening he came up to me with a revision– “Actually, I’ve come to expect bad [...]
I have a radical idea. It’s edgy. Cutting edge, perhaps. Or you could say I’ve fallen off the edge. Being in the restaurant business means every one I know wants to tell me their latest eating-out stories. They want my ear, they want to run something by me. They whisper me close and want to [...]