Saturday, May 30, 2009

What Is It With Smoking?

Last night it got busy and if I smoked I guess I could relate better but when it is busy why is it someone has to ask me if I can watch their table while they have a quick smoke? Is it such a need to smoke at a given time rather than wait later , like after work maybe?

Besides how in the world can you enjoy a smoke when all you are going to do is run inside and give some service that is needed or overdue by the time you finish the smoke. Like the other people have time to watch your table for you when they are managing their own section.

Just a thought I guess.....

Thursday, May 28, 2009

Have You Reached Your Full Potential Yet?

At 1:15 today is my son's piano test that takes place this time of the year. He is at Grade 1 Level and he plays the piano way better than anyone else in this household. We are pretty proud of him.

When I took the note into the office to say he needed to be excused at 12:30 for the test I also took a glance at the board where the Excellence Club is posted with pictures for each grade and he is once again in the club with about 6 others. There is an excellent chance that when he takes the Grade 3 IQ test next year he will do very well and be off to another school the following year where there is advanced classes for exceptional students.

Our youngest guy who just started junior kindergarten this year is for the most part smarter than the senior kindergarten kids and can already read pretty good for someone who just turned 5 last week.

They are both taking the swimming lessons and playing soccer too. In the summer the older one is going to a science camp run by the University of Guelph and another is going to a play day camp the same week.

I will be the first to admit that when I was young like that and through my teenage years I wasn't pushed hard enough to do well in anything. Truth be known if I just passed that was good enough. Of course I didn't know any better. Now looking back I have to say if you can be pushed a bit to be better than average when you are young , when you are older you will have the discipline and competiveness to go further and achieve your potential. Also if you can be exposed to a lot of different things you might find your calling a lot earlier in life than going through it wondering what you might want to be when you grow up. Ha Ha.

We have a goal chart set up on the wall of the boy's bedroom that they can look at and remember the reward they get for doing well in something. Like my oldest is looking to beat the 81% he got last year in piano.

Having a few wins under your belt when you are young increases that feeling of self esteem and confidence you need when you get out in the big world. Being exposed to a variety of things when they are young will help them decide what path they may go when heading off to university.

I read somewhere one time the only thing that holds us back from achieving our full potential is the roadblocks we set up in our own minds.

My wife and I just want them to know that they can achieve great things in life if they try and keep on trying. Don't let anyone tell you you cannot do something.

Even myself I still think I can do something really great with what I know. Just not sure I know what I know though! Makes me think I still have not reached that potential I am capable of.

Maybe that is it! Achieving my potential is making sure our kids achieve theirs.'

Who out there still feels they have not reached the heights they are capable of and what could be holding you back?

Wednesday, May 27, 2009

My Train Of Thought Before I Start A Shift

Here is what I have been doing for a long time before I start a shift in order that I get an edge in my mind and psyched up.

I think everyday I show up at my job my performance this evening is going to be my last. I know it is crazy but last night is history. It is what I do tonight that counts. No one I am serving tonight was here last night so whom I serve tonight and how well I do it will determine what money I make and my future employment.

I think as well that it might be that guest's first time in our restaurant. Maybe they had some bad news today and need to take their minds off things and enjoy a meal. Honestly , I have no idea. Maybe that guest was abused , a recovering alcoholic , was robbed , bankrupt , on drug rehab , or anything else like that. It is amazing when you talk to anyone , they know someone who is , or knows someone who knows someone else who is having some difficulties.

Another thing I think about doing when serving others is no matter what they ask me to get them I get it as quick as I can. It is all about the service. I am a freakin' robot. I just get it. On the ship I got a lot of practice waiting on tables for 6 plus months in a row everyday. One hundred per cent of the guests filled out comment cards. No room for error. If someone wanted something I got it. That was the golden rule of service.

I worked for a guy one time who asked everyone how they defined luxury. His correct answer was "service."That is what we do as servers and bartenders , supervisors and managers , we give as good service as possible.

Not every night will be perfect but leave your thoughts at the door and when you start your shift just think this is your chance to make someone's night and work like you need the job. Our job is only as secure as the night we have this evening. If it is not our best then there is tomorrow. A new beginning to improve on the previous night.

We owe it to ourselves and our guests to try to work and serve even better than the night before. Just work with that thought in mind before your shift and you will have focus and that edge you need to have a great night.

Tuesday, May 26, 2009

The Answers To This Morning's Quiz

Well how did you do on this morning's quiz? Let's see.

1. Paimyra is a palm tree of Asia and Africa and the pulp of the fruit of this tree is made into a kind of flour especially used in the local dishes of Sri Lanka.

2. Cherry Brandy would be the liqueur floated on top of the Singapore Sling.

3. The 3 first growths of the Pauillac department of Bordeaux would be Chateau Latour , Chateau Mouton Rothschild , and Chateau Lafitte-Rothschild.

4. The French word I was looking for is tremper.

5. The cake known in Brie France and made famous on All Saint's Day is called a niflette.

Well there you have it a bit of everything and nothing. Have an enjoyable evening!

The Quiz

Okay here it goes for this week. Obviously I need to do this as people who read my last few blogs on how I found jobs in the past probably thought me to be a bit silly.

1. What is paimyra and how is the pulp used in the local dishes of Sri Lanka?

2. What liqueur is floated on top of a Singapore Sling?

3. What 3 first growths are found in AOC Pauillac of Bordeaux?

4. When talking of soaking something in cold water in the kitchen what is the french term for it? In other words to soak in French is what?

5. What is the name of the cake traditionally made for "All Saint's Day" in Brie France. It consists of puff pastry and frangipane cream.

Good luck with this one!

Sunday, May 24, 2009

A Real Switcheroonie If There Ever Was One!

We all have at one time or another did something to improve our life situation so in this case I did , but it was sort odd on how I accomplished it.

Let me explain , I was working for the second time at this resort in Hockley Valley , near where I live , as a Food and Beverage Supervisor in the Dining Room. When I say the second time , I was first time as a waiter there then I left to become a Dining Room Manager at another local restaurant. Then that closed and I returned back to this same resort I had left to become a supervisor this time.

The main reason I returned was not so much for the supervisor position but it was the fact I needed work more than anything else. When you are looking and you need something , sometimes you gotta do what you can and this meant going back to the place I left.

The reason why I had left before was a lack of income for the waiters. You see the gratuity was built into the dining room package upon checking in. Guess how much the gratuity was for the service staff in this prepaid package? It was $3 per person the gratuity! This and any corporate business in the dining room was all taxed as well so what we made on our two week cheque was paltry. The cash tips were minimal on most nights as most guests thought the tip was all taken care of. Little did most know that is was only $3 per person.

So now after a few months again I am finding out even as a F and B Supervisor that I am still making lousy money and am hungering for some cash gratuities again.

Then I hear word that we are hiring a server that has oodles of experience and has worked at this one fine dining restaurant about 25 minutes from where I live in a place called Tottenham.

I ask my buddy Mike the restaurant manager why this guy is leaving what seems like a fine restaurant and he answers back he wants to try something new and get into a hotel and move up the ladder. I then ask what would he be making there and Mike turns around and says he is making about $800 clear a week at this restaurant he is at now and wants to leave.

When he said that to me we just looked at one another. We both knew what each other was thinking and it was what was this guy thinking!!

Anyway I get the name of the restaurant where he is at. After a few weeks I ask Mike if this new guy is coming and he tells me he gave a month notice but that this week coming up he has two weeks left where he is at. In other words he is coming soon.

So what do I do is go and call this restaurant where he is and ask if they are hiring any waiters and the owner turns around and says as a matter of fact we are looking for one right now. I knew that!

I go for the interview and get the job. I come back to work and give my two week's notice and my last week is this new waiter's first week at the Resort. So I am the supervisor and he is the new guy and I have to show him around and all that stuff this week.

By the middle of the week I think he knows what is shaking and that I am the guy who is replacing him at his old job. We are just fooling around playing dumb. He ask me how it is at the resort and I tell him he is going to like it a lot here and I am just moving on. He smiles and he at the end of the week ask where I am heading and we both smile and I say his old place and I ask him how that is.

The next week I started at his place. It was fine. More money and it was real easy. While I worked there I even put in a few hours a day studying for my sommelier course as the afternoons and week nights were dead. You see I was the only waiter there except for a Friday or Saturday night when it might get busy and I would have to get a helper in. I ate well there and my duty was to make sure I ordered and picked up the liquor and wines we needed each week. Serve the guests and that was it. Most nights I would be out by 10PM. It was an out of the way place but I could see why the other waiter had been there for 5 years. Good food , wine , nice ambience. The owner was never there. No bother really.

As for the waiter who left there and went to the resort he was so disgusted by his first cheque he handed in his notice and proceeded to work in a few jobs after that.

Near completion of my sommelier course I was looking for a bigger challenge so I moved onto a busier place where there was more money floating around.

Who replaced me? You guessed it , the same guy! He went back and has been there since which has been just about 4 years.

We see each other every now and then and get along real well. We joke about what happened and go on to talk about things in the business. I think at the time we helped each other out. He found out he liked it better where he was and I got out of a pickle at the Resort.

Wow , talk about a switcheroonie!

Friday, May 22, 2009

Looking For Work? Try This One!

One time I was looking for work back in 2000 and I was getting sick of just making calls and sending out resumes with not too much success.

So there was one place that was hiring on the internet and I thought that would be a good place to work but I had to think of a way to get that interview. What I did was wait to phone the Food and Beverage Manager late at night when I thought they wouldn't be in. Then I left a message on the phone that I would be applying for the waiter position that was advertised on the named web site and would be dropping by at 2 PM that next day to meet with him ( I knew it was a him because when I phoned I asked who the person was in charge of hiring and promptly was sent to his voicemail ) with my resume in hand.

Then I added that if the position was filled to give me a call back to let me know , and that if I didn't here from him I would see him at 2 that day.

I didn't hear from him and I drove what was a 100 kilometres to the place and at 2PM headed to the front desk and asked for the F and B Manager. When the person phoned him I could tell by the look on her face that he was not expecting me at all. This guy was one who never checks his messages but he was obligated already to give me an interview.

We had the interview and upon doing a reference check with a previous employer I got the job before I left that day.

It was a chance way of finding work what with leaving a message and setting up your own interview time. Of course you have to leave the person an out and save yourself some time if they are not hiring by leaving your contact number so they can get back to you. I remember saying when he hemmed and hawed that hey I came this far for the job and I have the experience and you are hiring , aren't you??

It worked out well and I was with them a few months before I had to work closer to home so that my wife who was 7 months pregnant at the time could have the car to get to her job. Didn't want her slipping on the ice in October while I was working that far away.

That place was Langdon Hall in Cambridge Ontario. www.langdonhall.ca

Thursday, May 21, 2009

Meeting Up With a Co-Worker From 6 Years Ago

A couple of nights ago I delivered some food to this young sharp couple in the bar area. I don't usually pay much notice to whom I am delivering the food because after I deliver it , I am away to do other things usually in my own section.

Anyway about an hour later the waitress tells me that the guy at table 115 whom I delivered food to earlier says that he worked me at the Millcroft Inn back in 2003. So I am wondering who the heck it is cause I did deliver their meals and that was how he recognized me. I go over and he says I would be real impressed if you remembered me. I haven't the faintest idea so he tells me his name and that he was the bartender during the time I was there.

Well I'll be I said. I thanked him for remembering me and we chatted a bit before he left. You know it's funny when I think back how I got this job at the Millcroft Inn 6 years ago. I was searching the net one night and came across a person whom I worked with at The Aerie Resort in Victoria 7 years earlier and I sent him an email to say hello. He replied back within a day and asked me how I was doing and I filled him in mentioning I was on the hunt for something with more income. Mentioning he had an opening as a Captain in the Millcroft's 4 Diamond Restaurant I did not hesitate and started with him a couple of month's later.

He was the Dining Room Manager and he used to give me some big sections. One night that stood out for me was a busy night when I had two , not one , back waiters running my food. I had tasting menues going on , expensive wines , big bills etc... I was ringing up the orders and picking up courses like crazy throughout the night. This one particular night at the end of it I did 38 covers and my sales were $4,000 for the two sittings. Made over $750 in tips that night before tipping out . I was generous you could say as I even tipped out each back waiter $100.

To this day I don't think anyone there has come close to $4,000 sales for an evening service as shortly after that happening the Dining Room Manager left , and the sections got a lot smaller under new management. I moved on as well. My wife still works there after all this time so I would know if anyone was doing those kind of numbers.

Seeing the bartender the other night reminded me of that night where the squirrel point of sale system was really humming. That night I was in a zone you could say.

Wednesday, May 20, 2009

Wow A Busperson Showing Great Initiative!

Tonight I am at the terminal just punching a food order in when I notice the hostess working as a busser tonight to grab some extra hours. I see her wiping the side plates off that have some moisture build-up after being washed.

Back when I was a waiter in a fine dining restaurant of course every side plate had to be wiped off before being placed on the table but tonight is the first time I have ever noticed where I work that a busser is taking the time to wipe the side plates off.

She was wiping furiously when I asked her if anyone had ever told her to do that. She said no and that she wouldn't want to sit at a table as a guest and have the plates not wiped but instead have those watery condensation marks all over them.

I mentioned after , she has a lot on the ball to take the initiative to wipe the side plates so that they are clean and dry when placed on the table.

She thanked me for the compliment and I thought this person is going places in the industry with that sort of attitude.

Good for her I say!

Tuesday, May 19, 2009

Tuesday Quiz Answers

Okay here are the answers. Some were easier than others or maybe they were all hard. Who knows?

1. Metaxa is the well known brandy from Greece.

2. That brandy based German bitters is called Underberg.

3. The grape that makes a good vintage port from Portugal is Touriga Nacional.

4. A pousse-amour uses an egg yolk in the middle of the layers of liqueurs. A pousse-cafe does not.

5. The cheese Sbrinz comes from Switzerland.

There you go. As usual I also learned a lot from the quiz.

Thanks for stopping by.

The Quiz For This Week

Here we go for this week's quiz. Good luck to all!

1. What is the well known brandy from Greece called?

2. What is the name of the German brandy based herb flavoured bitters usually sold in single-nip portions and consumed in one quick gulp?

3. What grape is best known for making great vintage ports from Portugal with it's high extract , tannin , and fruit aromas?

4. A pousse-cafe drink is when liqueurs of different colours and densities are layered one on top of another in a cordial glass and meant to be downed in a single gulp. What is the difference between a pousse-cafe and a pousse-amour? The making of the drink is identical except for one difference. What is it?

5. What country is Sbrinz cheese from?

How will you do this week?

Monday, May 18, 2009

Monday's Job History

For the last few months I have been recapping my job history in the hospitality industry from when I started in 1979 to where I left off last week at the year 2000.

This is where it ends. Yes folks the next few years both work wise and financially were not great. A litany of job changes and a bankruptcy in 2003 ensued. Just conjuring up those years would just be painful and I don't want anyone's sympathy. We all go through stuff in our life.

You know coulda , woulda , shoulda. My successful years in this industry took place elsewhere , not here in Canada. Looking back my wife and I woulda worked a couple more contracts on the ship together and saved a whack of money and moved to Iceland where my wife is from and where her family is. I liked Europe a lot. I shoulda learned Icelandic and worked in a restaurant there where if you start a family at least there is some retirement money put aside for you and you get some benefits. Perhaps as well I could have put some knowledge that I had to good use , rather than let it sit dormat.

For instance , last night I needed a dessert and a few cooks had already been let go for the night and here I was at 10:45 punching in a dessert. A real simple one. When I asked the cook if he had got the order he said oh yeah here it is and then proceeded to continue with his cleanup. I said are you going to make it or what?! He says I don't know how and I shook my head in disbelief. No one taught him. Well find the fuck out how to make it!!!!! But instead of asking ,two of us waiters were showing him how to do it.

Here the industry is a joke! Unless the government intervenes and makes employers treat service personnel in their establishment as something more than piecemeal or hired slaves until no longer useful , it is only going to get worse. Pay a less than minimum wage and that is predominantly what you will get most of the time is people passing through.

Some of you who are in the profession who are reading this are having fun in your single years but there is no advantages when you are married with kids. In fact , my next plan is when both my kids are going to school full time is to find a day job where my evenings are free and only work a couple of nights waitering , so I can see my kids instead. It is a 3 day long weekend here and I have 2 kids who want to do something so the only free time we had , my wife and I , is this afternoon and the kids are climbing the wall. We are going out this afternoon to get some air and sunshine.

It sounds like I am painting a bleak picture but really this industry is great either working part time or when you are paying for your school expenses and just having a beer after work before heading home. Nothing more. If you are a supervisor it is like running a freakin' daycare!

Okay that is enough for today. My sons want my attention and tomorrow we are back to the quiz.

Saturday, May 16, 2009

Eurovision Song Contest Final Today

For the past 56 years Europe has held a song contest. This year there is 42 countries competing for the title of best song. Such groups as Abba got their start by winning the contest for Sweden with Olivia Newton John finishing second that same year. Celine Dion won representing Switzerland in 1988. You can watch the show beginning at 3PM EDT on http://www.eurovision.tv/ . It should be great and will take a few hours to watch but hey if it is raining outside it's perfect.

Here is who we are cheering for in our house. It is a beautiful song representing Iceland this year. The link is just below. Enjoy!


http://www.youtube.com/watch?v=8w97Z1iwKro

If My Wife Hadn't Set A Goal.....

I mentioned a couple of weeks ago about how I met my wife on the ship where both her and I worked and the strange set of coincidences that happened when we parted ways twice and I happened to transfer to another ship that she was going on etc etc....then we ended up dating and getting married.

Well a couple of years before this , my wife from Iceland went to the United States to be an au pair for a year living with this family in Virginia. As it turned out this family took a yachting holiday in the Caribbean during the winter of 1994 for a few weeks and one of the places they happened to stop was St. Thomas.

There was a cruise ship at the pier that day which was Renaissance 5 and she said to herself you know one day I will work on a cruise ship pointing at the one at the pier. She took a picture of it and still has it in a photo album of that yachting holiday she took with her au pair family.

You want to know who was working on that ship that day? It was myself ! Way before we met.

Amazing isn't it?

Friday, May 15, 2009

Canada's Discovery

It is the 40th anniversary this week of a cocktail concocted by a Calgary bartender called the Bloody Caesar. Unknown to most of the world here is the recipe below.

Bloody Caesar

Rim a highball with celery salt first then add ice cubes.

Pour 1 measure of Vodka
2-3 dashes of Worcestshire Sauce
2-3 drops of Tobasco
A couple of shakes of salt and pepper
Fill glass with Clamato Juice
Garnish with a celery stalk and wedge of lime.

Some people like the Bloody Caesar with some Horseradish too for a real kick.

Note: Clamato Juice may be hard to find where you live. Motts Clamato is what we use up here.

Try it and see what everyone drinks up here in Canada during a lunch hour.

Thursday, May 14, 2009

Drink of the Week

For those hot summer days coming up here is an old standby you can always count on to refreshen your palate and quench your thirst.

Fuzzy Navel

In a long tall glass half filled with ice pour ,

1 oz Vodka
1 0z Peach Schnapps

Fill with cold Orange Juice and garnish with a slice of orange and peach.

This will cool you off pronto!

Cheers!

Wednesday, May 13, 2009

The Quiz Answers

Okay this wasn't too bad and I think most of you probably got a few right with maybe the last question being on the more difficult side.

The answers are;

1. Poteen is the answer I was looking for.

2. Red Eye is the correct response. Sounds like some high energy drinks took their cue from this one.

3. A Whiskey Mick is a combination of Irish Whiskey and Ginger wine.

4. The native American Indian called it Firewater.

5. Boise is essences of oak that are added to brandy in cask to enhance the aroma of oak and the tannin content. At the same time it can give the brandy an impression of maturity.

Okay till next week have a good one!

The Quiz A Day Late

Thank you for your patience. Here it goes!

1. What is the name given to illicit whiskey distilled in Ireland? Another name for it is Mountain Dew.

2. What is the American term for raw fiery whiskey , also called rotgut?

3. What is a Whiskey Mick?

4. What is the native American name for whiskey?

5. What is Boise and it's purpose? It is pronounced in French and is not Boise Idaho!

Tuesday, May 12, 2009

A Hospital Visit

Last night while I am teaching the bar tending class I start to get dizzy. This was about the 4th time in a week with another time happening at work around 11pm. So I cut the class with about an hour to go and head to the emergency at the hospital. My wife and I wait for 30 minutes before checking in. I get my blood pressure checked , temperature taken and about 20 minutes later have an electrocardiagram done. Everything seems okay so they ask me to now wait in the waiting area.

Three and a half hours later I am still waiting and it is midnight. Some people have been waiting longer than we have so I check out. So much for our hospital wait times being cut down. Actually the truth is you have to be at death's door before actually being seen to in less than half a day.

So I make a doctor's appointment and tell him what happened. It has been nearly two years since he has referred me to a blood specialist for a low white blood cell count. The specialist has never called. So now I have to have more tests done that are up to date since the last ones a year ago I had done. He thankfully is going to refer me to another specialist.

A year and a half ago I had these dizzy spills at work and called 911. At least arriving in an ambulance you get quicker attention that way. When I was 29 and working in Switzerland I had one dizzy spell which had me literally bouncing from wall to wall side to side for a bit.

Now they are even going to run some tests on my head. Also a chest x-ray. Cholesterol , sugar and the whole nine yards done again.

Cannot figure it out really but here we go again for what seems like the upteenth time I have to get these tests done and now maybe once the results are in some action can be taken to correct the problem.

Meanwhile I am on my 7th evening in a row of work. Maybe my job is the problem and the drive there and stuff is starting to get me. The last time at that restaurant earlier mentioned where I had dizzy spells I found the owner an imbecile. This could just be stress related.

Who knows???

No Quiz Till Tomorrow

I will post the Tuesday quiz tomorrow as I have to go to the doctor today...

Monday, May 11, 2009

1997-2000 You Only Need 3 Legs

To just briefly recap as a prelude to this post I left the cruise ship I was working on in March of 1996 , got married in August of that year , then worked at the Aerie Resort until I was laid off in October of the same year.

I was 37 years old but despite my age I was pretty youthful in the way I acted. I mean I was living and traveling for quite a while just waiting on tables but here I was now married and wanting to establish myself as more than just a waiter. I had a lot of experience but the job opportunities came infrequently and they were a bit less challenging than I was hoping for.

The one thing I had going for me that others didn't was a feeling that I was capable of doing anything I wanted to do. I was going to make a life for us and be super successful and all that and I had some great ideas.

Attending a Small Business Expo , I bought 5 Card Vending Machines and set them up in various Mom and Pop convenience stores located near schools where the kids would come in and buy a couple of cards for a quarter. Twenty per cent would go to the owner for use of the space and what I was figuring was the rest would be a nice second income while I was working. Sort of like making money while you sleep sort of deal. Well the only problem was the only cards the kids would buy in Victoria were Marvel cards and once they got the set the other cards would just sit there. Then I would have to find another spot to put the machine.

At any one time it seemed like one machine would make good money while the others would lay dormat. I figured Victoria had to be the only city in Canada not interested in hockey. Just my luck! In addition to my main income , which I thought might be more lucrative than collecting unemployment during this time , this second income I was hoping to buy more machines with. It never came to fruition. A couple of years later I got rid of the card vending machines.

Then I was talking to this guy who had a candle party business. It was a 2 billion dollar industry in Canada and here was a chance to do some house parties and make some money. I purchased a list and began to call people up to host a party. The only one we hosted was a party in the building we lived in. We used the candles left over from that for our own use.

All this was going on when my wife and I through our good friends to this day invited us over to their place to take a look at a business opportunity. We sat down on their couch and had some coffee while someone came in and started showing us this home based business where all you did is buy stuff you buy already and show this to other people and they do the same thing and you get an income back based on how much business volume you can generate. All we needed to do is find 3 others who wanted to do the same thing and get this much volume going through your business and we are making $100,000 a year. Christ that sounds simple enough. Who wouldn't want to do that!

Now I gotta tell you that I had no idea how scared people were of doing this and telling their friends about it. It seemed freakin' logical. But I didn't realize how many hang ups people had. That was where my naivety was real apparent. After all I was just out of the country for quite a while and the only other people I knew were waiters who worked on cruise ships. One of the most unrealistic places one could be working and living in. I was practically a back packer with no fixed address for 10 years. I didn't relate too well when people said they had no time or money. But 3 people come on....

I went to what they call a Dream Weekend which was a 12 hour drive to Kamloops and I was so fired up my wife was scraping me off the ceiling when I got home. I prospected everywhere and everyone. I was going to do this thing. With my upline we got some people in and started to build the business. Rejection never bothered me. It was next all the time. The business was changing into the high tech area in 1999 and after much hard work I got my 3 people and I was making a bit of money. Nothing like I put into it though. But I was determined.

During this time we moved to Vancouver and grew the business there. I spent a lot of time in sales just so I could do this at night when most people were home. I sold to businesses door to door from everything from alarm systems , advertising , BC Lions football season tickets , insurance and other things. Before that I worked in a couple of restaurants in Victoria before we moved to Vancouver doing just lunches to build the business.

Finally we thought on September 1st 1999 when the business went high tech the business was changing for the better. The only problem was with high tech you had to believe everyone was finally going to shop online and when no one logged in that was it. People just thought someone else in their downline was going to do it and when they didn't everyone folded up the tent. My business of 50- 60 people went down to 3 again and those 3 were not a sure thing anymore.

All the time and investment down the drain. Savings were shot and nothing to show for it. Live and learn I say.

Even now I occasionally get the dream of building a networking empire but it fades suddenly.

Sure it is a good thing but now I understand when people said they would rather stay at home in the evening and be with their kids now , rather than miss them to work for something not sure of in the future. I get that now. I didn't then of course as we had no kids.

To make it in network marketing you have to put everything else aside. Delayed gratification they call it. I tried later on a few years later to restart the business elsewhere as I had a hard time weaning myself off it but that one or two nights a week going to meetings and someone else's house and missing that evening with my kids became torture. I couldn't miss them. I had to be with them. Rather than miss their Dad now I wanted them to see me.

For me it is the right choice. No more delayed gratification for me. That is one thing I like about waiting on tables is I get paid after each table. That is about as close to self employment I want to get.

Another thing is you have to have the disposable income to invest in the business. Because of the low return initially if a person does not have the reserve funds to start up a networking business then they shouldn't. The reason being is in something like this you do not want to put your whole family in jeopardy and create a crisis. Actually I got that from a billionaire and it made a lot of sense. Only go into the business with income to carry you through it. Don't make it your primary income source or you will just go broke trying to do it. Our income in those days was inconsistent. Even Eatons where my wife made good money went bankrupt.

So that is my tale for those years. I tried a lot of things and pretty much did badly in most of them. My career in Hospitality was sidetracked although I pretty much think it would not have made any difference whether I did all the above or just stuck to restaurants during this time.

Life is supposed to be full of experiences and this was just one of those times.

Back to the jobs in restaurants beginning in 2000 next week.

Friday, May 8, 2009

Three Reasons Why I Always Repeat The Order Back

I am a great believer in writing everything down when I take the order. First of all I don't like to rely on my memory. If I do , by the time I run to punch in the order I may have lost my train of thought because someone interrupted me. It happens like when someone stops you to ask something or you have to wait for a terminal to free up to punch the order you have just taken mentally. Especially with special requests and allergy alerts. Always I write it down.

Another thing that I do that few don't is actually repeat what the guest has ordered back to them. This eliminates the mistake that occurs when you know someone ordered something and you write it down and then they get their dinner exactly as they ordered it and it needs to be cooked more or maybe it is overcooked. Then you have to bring it back to the kitchen to get it fixed up. Then the blame game starts and the customer is an idiot.

Now maybe I am the only one who this happens to but let's say the guy orders his steak medium rare , when I repeat back to him Medium rare his partner says no you want yours' cooked to medium well. He then says , do I like mine medium well and then the partner well go on to say that is the way he had it last time and liked it very much. At home he has the same thing.

So then he says okay I will have it medium well and he gets his steak and it is cooked the way he likes it. No worries.

Here is my point , when you repeat back to the person as you are writing down their request on your pad , what happens is first of all everyone else at the table knows what that person has ordered so if it comes back as they ordered and they complain , everyone knows at the table that is exactly what they had ordered. So you are not an idiot.

The second reason is when you repeat the order back to them it serves to trigger a memory at the table either by someone else who knows what that person really wants , or maybe that person has now heard back what they have just ordered and says no I meant this instead.

Also of course it serves as a check that I have heard them properly.

Repeat the order back to the guest for these 3 reasons and you will find that you have less dealings with the kitchen as to plates coming back than your co-workers.

It is all about attention to detail.

Wednesday, May 6, 2009

I Don't Know How You Do It?

This morning my wife comes home after working 5 1/2 hours with $18 in tips as there was only 2 rooms in the inn where she works. Tonight the restaurant was dead and I served 12 people and took home after tip out $52.

I said to some people there that when it is slow for a waiter and both of the money earners in the family are working as waiters money can be tight. When it is busy it's great but when it is slow it is tough.

That is when the supervisor said I don't know how you do it meaning income wise. When I think about it I really don't know either. We manage but that is about it. When it is good it is very good and when it is slow you have to work more to make the same amount.

So next week my wife picks up some lunches and I picked up another shift so that will make 7 days in a row with my next day off Wednesday the 13th.

One thing we are definitely doing when our kids come of age is to discourage them from doing the hospitality business. Do anything else but this. This industry is way too uncertain , inconsistent , doesn't really offer any benefits , and where you work basically owns you with respect to working on holidays and long hours for not so great pay.

Who out there can remember the same money they make now is what they used to make 20 years ago?

Our deal is with 2 young kids we can work our schedule around them. That is the big perk.

So as the summer comes it slows down and then we re-energize for September. But for the meantime we wonder how we get by on such slow days...

Drink of the Week

The other day at bar tending class I made a drink that I thought was quite delicious so I will pass it on. By the way I am wondering if out in blog land you would like to see two quizzes a week. They seem to be pretty popular. Any feed back is welcome.

Monkey's Lunch

1/2 oz Kahlua
1/2 oz Creme de Bananes
2 oz 10% Cream
Shake with ice then strain into a cocktail glass.

Drink it like that with no garnish needed. I think you will like this one.

Tuesday, May 5, 2009

The Answers to Today's Quiz

Okay here it goes. The answers you have been waiting for. Hard wasn't it?

1. This liqueur's name is Van der Hum which roughly translated from the Afrikaans means "what's-his-name."

2. Cerasella is the Italian liqueur that I am sure was on the tip of your tongue.

3. That Japanese spirit made from fermented sweet potato juice you all know by it's name Schochu.

4. The multiple choice answer for sapinette is a fermented drink that is produced in small quantities from some provinces in Eastern France by boiling the flower tips from the black fir tree with sugar and yeast. Eeeeekkk!

5. You have to be a paysan from France to get this one but the slang word in French that means to peck at food is the verb , "becqueter." J'ai becquete mon bifteck avant de m'excuser de la table. Or something like that.

Okay next week I promise not as hard. This was cruel today of myself.

The Tuesday Quiz

Here it is! It is time to put your brains to work again. Good luck.

1. This liqueur is made from the local brandy , naartjies ( a local variety of tangerine ) , spices and herbs , and has a pale yellow colour. Dutch colonists tried to recreate their homeland favourite , Cointreau , using these local ingredients. What is the name of this liqueur?

2. This liqueur is deep red in colour and made from cherries and a variety of mountain herbs collected near Abruzzi Italy. One of Italy's most popular liqueurs it was a favourite of the Italian poet and thinker d'Annunzio. What is the name of this liqueur?

3. What is the name of the schnapps style distilled clear spirit from Japan that is fermented from sweet potato juice?

4. Is sapinette a drink , sauce , a utensil , a flower , a type of sweater you wear in the winter , or a type of tree in French?

5. What is the French slang word meaning to peck at food?

This is probably the hardest quiz yet. If you get one right you are a genius! Answers later.....

Monday, May 4, 2009

Start of A New Life

My blog on Monday for the last few months has been a chronological sequence of my job history in the hospitality industry since I took a bar tending course back in 1979 to where we are now which is March 10th , 1996. This is the day I left the cruise ship in Singapore where I spent a week touring around before heading to where I had this one room in Victoria , British Columbia on the west coast of Canada.

Pretty much since July of 1986 I have been working and traveling out of a suitcase and now at age 37 it was time to settle down and marry my love from Iceland. Having really only spent 1991 during those years in Canada holding down a job in Jasper , which by the way is like a cruise ship on land because all anyone does there is party and have fun and who cares what is happening elsewhere , I found myself ill prepared for what was about to happen.

For first of all I thought it would be pretty easy to find a good spot in a hotel or restaurant when I started to look for work. Not so , after being a Maitre'd on a cruise ship and Asst. F and B Manager in Switzerland especially , one would think people would be jumping at the chance to hire me for something. But alas , all this international experience did me really no good in my own country where unfortunately it is still about who you know more than what you know.

Maybe if I was 10 years younger and did all this then employers would be more inclined to hire me and move me up but it might have been my age that discouraged it. I am not sure. I remember one interview and job I had at a hotel called the Ocean Pointe in Victoria's inner harbour where I stayed and left after getting a tiny pay cheque after two weeks. During this interview I recall the F and B Manager talking to this department head saying I would never stay just because the money I was making on the ship was his and the other's combined take home pay.

That might have been another problem , that being on the ship I was making loads of money and to ween myself off of that was difficult. My wife who went to Hotel and Catering School in Iceland for 3 years has enormous knowledge on the industry and tons of experience but when she came to Canada she couldn't find a job if she tried in her chosen field and ended up in retail , and I might add became good at that as well.

Another reason was not only would I look for a management position and never find one but in my mind I couldn't justify making less than what a good waiter was making. I mean places in Europe where I was working the person with the most responsibility ( managers , supervisors ) made more money , but here in Canada the waiters and bartenders made the most who had the least responsibility. So what was the incentive?

I was getting married and at the time I lived in a room with a small kitchenette and a bathroom. It was so small that when anyone visited me from the ship like my good buddy Rene Papier from Germany , in order to go to the bathroom in the morning we had to put the sofa bed up so we could open the door to the bathroom! My bed was a Murphy bed that lifts into the wall. I mean this room was small.

So I had to reintegrate into society once again. I bought a car after not having one for the past 10 years. Applied for the provincial health care , opened up a bank account , got a phone and all that other stuff. Bought a tv and some essential stuff for a kitchen one takes for granted like a pot to cook in.

It is kind of ironic that the one job that I did find was run by an Austrian couple and was about 50 kilometres out of town in Malahat BC. It actually became a Relais Chateaux hotel that year and I at 37 was one of the youngest waiters there. In fact I was more like a food runner but a good one. This resort was pretty beautiful and expensive and has been featured in more than one magazine. You can check it out at http://www.aerie.ca

I worked there for about 6 months until it was Fall and they had to lay off a few people for a couple of months due to the slow season. I wasn't to happy about that so when they asked if they could count on me for the Christmas season I replied back that I wasn't so sure about that as unemployment was not enough to hang out and wait. I don't think they were to pleased about that and I have to admit I still had high aspirations after being a Maite'd on a cruise ship that I would land something better in the near future. Also I began this network marketing business that I shall talk about next week and had started a card vending machine business at the same time.

I was pretty determined to make things happen in my newlywed life.

The Aerie Resort was top class though. Long hours and back in the day when there was an elaborate wedding going on or a busy dinner service I remember we had to wash every glass by hand as the owners did not believe in glass washing machines so even though service would end , it wouldn't be for a couple of hours later that we would finally be driving home in our car. Big set ups to do for the next day also kept us pretty late.

When I was working there in August and we got married ( not there ) , I fought hard to get a week honeymoon as they only wanted to give me 2 days. I threatened to leave before they finally did give it to me but during that week off I heard they were trying to get a hold of me to come into work. Can you believe it?

My work at the Aerie lasted from about April to October then I was filing for unemployment. It was not a good time for me just because I was getting a bit discouraged with what I saw of the industry. There just wasn't a lot to choose from. Victoria was seasonal at the best of times. I was looking for something more consistent.

That was the reason I started looking at other opportunities.

From being a Maitre'd on the ship back in the mid 90's I would have to say my peak days in the industry were back then as far as income and position. What followed has been even more jobs and moves. In the next few Mondays I will gloss over some of those. My life has been anything but dull which is a good thing.

In summarizing the years between 1979 and 1996 I was pretty much live for the day sort of guy and it was traveling and experiences that was my game. From 1996 on life was different with the responsibility and all. But it was good because for how long can a person just wait on tables and travel and drink beer all the time? My life has been richer since.

Saturday, May 2, 2009

A Barrel Of Laughs

http://www.youtube.com/watch?v=p32OC97aNqc





This video link above is the typical reaction that people give when asked about my waiting skills. Hope you enjoy it!

Friday, May 1, 2009

Some Fancy Drink Recipes

Here are some cocktails that are featured in the restaurant I work. Not your common everyday drinks but hey if you feel like living on the wild side try the following.

Blackberry Martini

1oz Grey Goose Vodka
1/2 oz Chambord ( French Black Raspberry Liqueur )
1/2 oz Cassis
10 Muddled Blackberries
5 Mint Leaves torn and muddled
1 oz Lemon Bar Mix
1/2 oz Simple Syrup

Served on the rocks in a Martini Cocktail Glass. Make sure to muddle the ingredients before adding the alcohol.

Ocean Blue Martini

1 oz Belvedere Vodka
1/2 oz Hypnotiq ( Vanilla Cognac Liqueur )
1/2 oz Blue Curacao
2 oz White Cranberry Juice
2 Lime Wedges squeezed

Served on the rocks in your Martini Cocktail glass with an orange twist.

Golden Cosmo

1 oz Wyborowa Vodka
1/2 oz Grand Marnier
1/2 oz Apricot Brandy
1 oz Red Cranberry Juice
1 oz Fresh Orange Juice

Served on the rocks in your Martini Cocktail glass.

Banana Cream

1 oz Galliano
1 oz Banana Liqueur
1 oz Ice Cream Mix

Served on the rocks in your Martini Cocktail glass with a dollop of whip cream on top.

Winter Pear

1 oz Absolut Pears Vodka
3/4 oz White Creme de Cacao
1/4 oz Amaretto
1 oz 10% Cream

Served on the rocks in your Martini Cocktail glass sprinkled with Chocolate Shavings.

Melon Zen

1/2 oz Polar Ice Vodka
1 oz Melon Liqueur
1/2 oz Soho Lychee Liqueur
2 oz Chilled Green Tea
1/2 oz simple syrup

Served on the rocks in your Martini Cocktail glass with 3 skewered melon balls.

Mandarin Crush

1 oz Absolut Mandarin Vodka
1/2 oz Galliano
1/2 oz Cointreau
6 muddled mandarin orange slices
2 oz fresh orange juice
1/2 oz Ginger Beer

Shake vigorously for 10 seconds then serve over some ice in an old fashion glass.

Perfect Storm

1 oz Lambs Dark Rum
1 oz Amaretto
1 oz Margarita Pre - Mix
1/2 oz Ginger Beer
1/2 oz simple syrup

Shake vigorously for 10 seconds and serve with a lime wedge over some ice in an old fashion glass.

Peach Island

1 oz Polar Ice Vodka
1 oz Peach Schnapps
1 oz Passion Mix
1 oz Peach Mix
1/2 oz Ginger Beer
2 oz Frexinet ( or other sparkling wine you use ). Add after shaking all other ingredients.

Serve in a Flute Glass. No ice.

Sparkling Berry

1 oz Alize Passion Liqueur ( a blend of tropical fruits and Cognac )
1/2 oz Absolut Raspberry Vodka
1/2 oz Galliano
2 oz Strawberry Mix
2 oz Frexinet ( or other sparkling wine as mentioned above and add after all else has been shaken.

Serve in a Flute Glass. No ice

There you have it. Cheers!!