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

Ranch Dressing and Why We Love It

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Some people really love their ranch

When Escoffier defined his five mother sauces, he did so based on a proud culinary tradition that dated back to Careme and others.  These were flexible sauces that stood the test of time.  Fortunately, he could not predict how boring the average consumer would become.  In most modern chain restaurants the mother sauces would be redefined as marinara, alfredo, ketchup, gravy, and ranch.  It is said that if you stand perfectly still above Escoffier’s gravesite, you can actually feel him spinning.

Of these sauces the newest and most commonly used is ranch dressing.  It became America’s favorite salad dressing in 1992.  It has since only gained popularity as a dipping sauce and suspected beverage (“the lady at table 24 wants another side of ranch, what is she doing, drinking the stuff?”).  Ranch’s rise to the top is a modern day success story.  The reason behind it will change the way you look at food.

Read the full story at Foodie Knowledge

Extras and Upcharges

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upcharge

Upcharges come in a variety of shapes and sizes

I received a message the other day from a friend and reader of the blog who is not in the business. She recounted going out to eat and asking for a few extras. When the bill came it was filled with minor charges for each of the items she requested. Her concern was not that the charges were there, but that they weren’t mentioned in advance. She wondered what I thought the protocol was here.

The answer is not really a simple one. There are no hard and fast rules because there is a fundamental lack misunderstanding between restaurant owners and guests that servers are forced into the middle of. Restaurant owners feel that they have priced meals for value and if you ask for something extra, the costs should be passed along. Guests believe that they can make the same item for less at home so owner’s profit margins are sufficient enough to give away the extras. Servers are forced to defend both sides while staying loyal both to the owners that gave them a job and the guests who pay them.

Read the full post at The Manager’s Office

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