The greatest heavy weight boxer ever out of Canada.Never got knocked out. When I shook his hands his wrist were as big as a small log. What a size! So many fights and this is the best remembered from a bygone era.
A co-worker mentioned she had heard 43% of the population were not going far from home for their vacation this year. Maybe that is why our numbers are up from last year.
With the travel cost increasing to get from A to B as well as the squeeze on people's after tax income put toward growing housing and utilities bills we are seeing more people in our seats. This has been good news for wait staff here locally.
Another good thing is the brand name restaurants are busier than ever. So for the forseeable future it looks good for us which is important when it comes to providing the family's needs.
Now school starts up again next week. Time to get ready!
Learn all about the Harvey Wallbanger at www.stevennicolle.com and hear my story on how it all got started plus a couple of drink variations derived from the cocktail so aptly named after a wall banger!
When you are busy and running around the best thing you can do in a very high volume casual fine dining restaurant is take the order asap.
When I was working in Terminal 3 at Fionn MaCools in the Toronto International Airport we had these huge sections. As you can well imagine people at the airport when they go in for a bite to eat have to catch a plane afterwards.
There was no busser and the hosts were too busy to help so people would be sat down at a table that was sometimes just cleared of plates and not yet wiped down and refreshed with new roll ups. If they came in quickly like that and ready to order I took their order anyway. Then punch the order in and get their drinks going and bring a wet cloth and roll ups with me back to the table.
As long as that order was taken I figured now it was in the kitchen's hands and it was their turn to work their magic.
That might be an exaggeration using an airport environment where everything has to be sped up. But even where I am now if I get slammed and the table is ready to order I take everything. It is not fine dining and do not pretend it to be. You can see the guests salivating when you greet them. They don't care how it arrives as long as it gets to them quick.
Sometimes I take the order and punch in the drinks first. Then the bread and after the appys. Sometimes the bread is out before the drinks. It is not right but for people these days the vast majority just want to eat something quick.
Dining has changed over the years. Yes you get some people who want everything to arrive in order. They want to take their time and it is refreshing to see this but for the most part it is how quick can they eat and get outta here cause they have other things to do.
It is unfortunate that people are in so much a hurry.