Foil To Go: The Shark


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 “National Debt Week” or “Health Insurance Reform Week” or “We Are Still Fighting Two Wars Week.”  But I digress.  I guess sharks are more interesting.  Which is why this post is on foil sharks rather than foil preexisting conditions.

My post on the foil swan received a great deal of comments from people I have met that read the blog.  It is by no means the only foil animal I have done over the years.  Swans are pretty easy to make though.  I intended to make it a recurring feature of the blog.  Then my roommate used the last of the foil for cooking or something completely unimportant like that.  Well, a new roll has been procured and today I give you the foil shark.

Read the full post at Tips For Improving Your Tips


Foil To-Go: The Swan


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 Ramsey enjoyed it though which means it is officially cool again.  Old school servers can again rejoice, we are retro now.

I was taught how to do this years ago by a wise old school waiter.  This dates back to a time before mass produced boxes when doggy bags were really bags.  This is not a process you should use top package all leftovers, but it is an added touch you can provide to impress your guests.  Kids get a kick out of it.  Older diners can still remember when it was the norm.

This process is best when you are only boxing one smaller item.  Nothing with sauce should ever be wrapped in this manner.  Leaving the guest a beautiful swan that leaks all over the table, will make them more annoyed than impressed.  You should probably keep this to a minimum as well.  If your restaurant does not order foil for this reason, the chef might be protective of his supply.

So here are the steps to creating your swan.

Read the full post at Tips For Improving Your Tips

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