Monday Morning Recap

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I work doubles on Mondays, which generally leaves me little time to write.  This has lead me to try several different concepts for Monday posts.  Most were not well received.  This Monday, as promised, I am going to do something different.  Today we will try a brief recap of my favorite server blog posts from the last week.

Read the full post at Restaurant Laughs

Top Five Posts You Probably Missed

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R. Charles Pennington IV is best known for his role as the Zoloft rock, but also was the lesser known character Ronnie the Roll

Being less than a week away from my 100th post has left me some time to think about how I want to recognize that milestone.  I thought about a grand countdown.  I thought  about an retrospective on all of the changes I have seen in the restaurant business in my years.  I had an idea sent to me for a very controversial point/counterpoint.  I even considered just waxing poetic on the business as a whole in a pretentious and self absorbed way.  I decided to skip that last one so as not to steal a certain someone’s shtick.

Instead I decided it was okay for me to phone a couple of these in.  100 posts in under 5 months is a pretty feverish pace for a blogger considering the size of most of my posts.  Posts that require research have hours poured into them to try and produce something worth reading.  Occasionally, I get really excited about the result.  In my opinion yesterday’s post about ranch dressing might be my favorite.  However after I finish this one, it may take that title.  My favorite generally is the one I just wrote.

Read the full story at Restaurant Laughs

A Food Critic Intervention

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Above My Computer

There have been several instances while writing posts for this blog where I have felt the need to place blame for the things that drive me crazy about the restaurant business.  I have always managed to stop short of that because I do not want this to be a blog that complains about the problems we are all aware of.  My mission is a little different.  I want to help servers make more money by exceeding their guests’ expectations. Whenever I find myself kvetching too much I only have too look at the Woody Guthrie quote that I keep hanging above my computer to get me back on track.

I consider myself fortunate to have worked with some great “old school” waiters who instilled in me a respect for the industry and the way things used to be.  I have heard tales of the days when people dressed for dinner, left the kids at home, and did not ask for ranch on their Caesar salads.  Since I did not cause the mass corporate casual restaurant to become the norm, I do not complain about it.  I try to adapt to a world where anyone with a yahoo username can be a food critic and hundreds of cooking shows allows everyone to consider themselves a chef de cuisine.  I do so because this is an industry that I love and respect.

Read the full post at The Manager’s Office

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