December 3, 2010
A Little Humor
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Nobody wants to work with "that guy."
We were all rookies at one time. We walked in confident the first day at a new restaurant only to end up with a deer-in-the-headlights look by the first rush. I’ve worked at plenty of restaurants over the years and know the feeling all to well. I have most certainly been “that guy” as well. There is something unnerving about being a rookie at a new restaurant.
I have also been the veteran at several restaurants. I have been around long enough to see countless rookies come through my restaurant and make the same mistakes. Most of them are incredibly well meaning. I try to be patient with all of them. Sometimes I even bother to learn their names after a couple of months.
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April 28, 2010
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If I were not a server, I think I would make a good scientist. My approach to serving is very similar to scientists testing new theories. I form hypothesis and experiment to see if it can be proves true or false. Everything I write about here has been tested on thousands of guests and over years of serving. With this critical eye, I think I have proven some theories to the extent that I refer to them as rules. These are truism that have been proven in my mind time and time again.
In the coming weeks I will expound upon these rules in greater detail. For the moment though, here are my first ten rules of serving:
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