Waiter Extraordinaire

You Gotta Pay Yourself First

2012-01-23T00:01:00.000-05:00

As a waiter you have to make sure you have some money saved up for emergencies and savings. If not you are just working for no reward. A waiter needs a holiday or some funds for things that come up unexpectedly.

Like Rich Dad Poor Dad says pay yourself first. If you do not you are just working to survive and perhaps you should find something else that pays more or change vocation.

www.stevennicolle.com

3 Things You Should Do To At Every Table

2012-01-16T00:01:00.001-05:00

Number 1 is to put the guest at ease. This can be done by simply smiling and greeting them in a soft voice.

Number 2 is to get them to like you. This can be done by simply saying something nice or funny that you can both agree on.

Number 3 is to get them to trust you. This builds up over the service by actually letting them know and acting expediently on their requests. For example if you have ordered an appetizer right away for them. When you return to take their main course order state that the appetizer has been ordered and should be out shortly. If you don't say that they may think you forgot to order it.

I put these 3 right up there. Without them your tip will suffer and complaints will follow.

www.stevennicolle.com

When You Could Just Walk In and Get Hired

2012-01-12T10:49:00.003-05:00

I was recalling when there were always plenty of jobs in this business. When in 1991 in Jasper I actually worked in 3 different restaurants at one time.

I worked breakfast at the Lobstick Lodge till 11:30 then zipped to Mama Teresa's, an Italian food restaurant, where I started at noon.

Then I would get myself outta there by 3 then at 4 start at this Greek food restaurant called the Palisades at 4 and work till about 9-9:30. Then I would stop by the ATM machine and put some tips in and head to the club where I packed a couple of beers away and had a bite to eat.

Home at 11 I would head to bed to get some rest and do it all over again the next day.

Needless to say I got sick of this pretty quick and it only lasted a couple of weeks when I bid the lunch job farewell.

A couple of years later I went back for a visit and the job boards had all but dried up. The recession hit in 92 and that was it.

I don't think a lot has changed since...

www.stevennicolle.com

New Year Goals

2012-01-09T11:28:00.003-05:00

I would like to save a bit more money. Cut down on needless expense and save for a holiday in July and maybe a trip to Iceland next Christmas and New Year. Keep the credit card to near zero.

Try to eat some good food and take a vitamin each day. Keep the hammer down and try to make a bit more money than last year. We were $3,000 short from the year before. If we can make that back we will be able to do the above things.

The economy is a bit of a drag right now but I work in a busy restaurant. The busiest anywhere. I am lucky for that.

If you work in a restaurant where there are a lot of bodies filling the chairs that is a good thing. Hopefully too the bartending will start up again in a couple of weeks.

The kids are in piano and karate so that should keep them busy.

I am finally at the end of this cold or flu or whatever it was. Now I just have an infected eye so I am taking drops for that.

C'mon Spring......

Customer DisService Documentary Airs in the States Tonight

2012-01-05T12:51:00.002-05:00

At 9PM Eastern Time on CNBC. I got a part in it. 8Pm Central Time. Catch it. It is a pretty good show.

This Really Bugs Me

2012-01-05T09:09:00.003-05:00

When people ask me if I can do a favour for them. Last night someone asked me that while my dinners were just getting ready to be taken out to the table. I wanted to deliver them and someone asks me that question.

The person wanted me to water their table. By the time that person asked me that and I had to think about it she could have done it herself.

Anyway the host did it who overheard her request. I ran my food. It takes less than 30 seconds to water your table.

I never ask anyone to water my table. In fact I rarely ask for help at all. And to add to that if you want me to watch your table while you go out for a smoke ask another smoker. That way it is a fair tradeoff.

This person had the nerve to get all pissy with me afterwards for not running out there and watering her table.

Too bad.........

New Year's Eve

2012-01-01T10:09:00.003-05:00

I got home at 12:15 last night and for the first time my kids were still up so it was very special to share the moment with them.

At work I walked out with $380.

This morning I am hobbling around. Didn't get to sleep till 4 this morning.

Well bring on 2012!

Happy New Year!

2011-12-31T11:09:00.002-05:00

I hope your 2012 is a good one and your dreams come true. Thanks for reading and keeping in touch.

As for me maybe a healthier year for us here at home would be my only wish. And maybe a holiday in the summer this time.

I could add other things but I think I will leave it at that. Good riddens to 2011.

Merry Christmas to Everyone!

2011-12-25T09:40:00.000-05:00

Here is Something For You to Read While I Am On the Mend

2011-12-23T00:01:00.000-05:00

Here is part of this book I am writing. Excuse any grammatical errors for the time being. This post is on some of what happened early on. In 1979.

It was a lunch shift and no one really warned me that I would be waiting on tables and not bartending. After having taken a bartending course , worked as a bar boy at the Hilton Hotel , and worked a shift already behind the bar at Willow Inn I thought for sure that is where I would find myself. Behind the bar that is.

But instead they scheduled me as a waiter taking the order, serving tables , and learning how to work with the kitchen on the fly. With no experience as a waiter my first go at doing this was terrible. I couldn't handle my small section during the busy lunch. I panicked , messed up my orders , and after the shift was pretty confused about just what happened.

Scott was no where to be found and nearly everyone I was working with didn't know me at all. In fact few knew that I was even working that day. I guess it was understandable that hardly anyone would know of me since I only made that one appearance that slow night behind the bar. But to be thrown in the fire that way was to be say the least a bit of a shock.

I only had a few slow shifts on the schedule. I was never scheduled to be a bartender and the job only lasted for a couple of weeks.

What happened was Scott was in the process of selling the pub and when I did see him he said to me that he wanted to get me in before he had finalized the selling transaction. Unfortunately the new people were not so kind and as soon as Scott was gone so was I.

Now maybe I wasn't very good. At the time being let go after such a short time without hardly any time to get better was disheartening.

Over the years though I have discovered one thing and that is what anyone has to do to get started in this business. You have to give it a shot and see if you like it. How you give it a shot is by having someone like Scott give you a chance. The only way you get to do things is through other people. Especially starting out.

Now I probably would have lasted a lot longer if Scott stuck around but he gave me a chance. That I will always be thankful for. That is how anything begins is by being given an opportunity by another person.

But this created a big problem for me. Now newly moved into my bachelor and having signed a 6 month lease I had to find work somewhere closer to the city of Montreal where I had to speak French. In 1979 French was a big deal in Montreal since the separatist government got into power a couple of years earlier. Whereas you could get a job speaking English only a few short years ago now if you didn't know any French you were unemployed. If only I had taken my French in high school a bit more seriously this problem could have been avoided. I went door to door to every bar / restaurant in Montreal. With hardly any work experience I had to add a few months to my previous employer and hope for a chance. It was at this point I could have easily gone back to the shipper receiver job that I left behind but this serving stuff was pretty exciting for me. I didn't want to look back.

Finally I landed a job at this fine dining restaurant on Crescent Street in Montreal called the Troika.

The Troika restaurant is one of those spots you go to in Montreal if you like fresh fish flown in from overseas on a daily basis. This was not a cheap place for people to go to eat. A very high class fine dining restaurant in the heart of the city where caviar was featured flown in from the Caspian Sea right to the guest's plate.

Hired to be a bus boy I didn't have a clue what I was doing. The owner was nice enough to give me a chance but I was totally intimidated working with waiters 20 or more years older than I was. The chef was Jewish , the Maitre'd was Arabic, and the owner was Russian. When I got introduced to everyone I thought if a World War breaks out right now this would make for an interesting conversation.

I lasted one shift. After all I wanted to be a bartender not a busboy or aspiring waiter. Looking back I probably could have learned tons of stuff on fine dining but with my stubbornness of wanting to be a bartender I overlooked all those other positives.

I knew my lack of French was going to deter me from any chance of being a bartender in Montreal. Even in the English speaking suburbs on the West Island they were making it mandatory that someone speak both languages so I was faced with a big decision.

Either learn the language or move back to Ontario.

Having signed a 6 month lease just a couple of months earlier and a car that spent half of it's time getting repairs I made a decision that probably was the most inconvenient at the time. I decided to move back to Ontario and to be more precise Brampton where I had been before. My step brother was going to let me stay at his place until I found some work.

I left my car behind that needed some repairs in the cooling system and my apartment as it was except for a couple of suitcases of clothing and some bartending books.

Initially I expected only to be away for a couple of weeks then I would return and put the place up for sublet and head back with my car all fixed up. But with no real idea of where to look for work, no connections in the industry, and a very limited work experience finding that first job was going to be tough.

I decided that I should look at the Airport Road Hotels that I use to frequent a couple of years earlier when a few friends and I used to head to the discotheques. Without a car it was a bus ride away as long as you caught the Airport Express that only left once an hour. From there it was a short walk away to where the hotels were.

Needing to find a job quickly because I was still paying for my apartment back in Montreal and any savings I had was quickly evaporating my goal was to talk directly to the decision makers in the bar itself and not fill out applications at Human Resources. This way you would get a yes or no right away rather than fill out time wasting applications.

It wasn't long before I ran into this Greek Maitre'd at the Roof garden restaurant at the Holiday Inn. I told him of my situation and that I had taken a bar tending course but hadn't yet acquired much of a resume yet regarding any actual experience. The time was June of 1979.

He said that there was a day position working the service bar and that I would be doing lunches Monday to Friday , Saturday off , and on Sunday I would work lunch and dinner. The pay was like $7.95 an hour and after the shift I would get a tip out from the waiters. Enthusiastically I went for it and I got myself to Human Resources to fill out all the paper work. I was to start by coming in and watching the veteran bartender in the evening on my own to see how everything worked and get some pointers on making the cocktails in a hurry for the waiters.

He was pretty smooth and the waiters were all in their 40's and 50's from Europe and seasoned professionals. The bartender made perfectly clear a couple of things. They were do not give out a drink without it being punched up first so that you have a ticket for it and do not give the waiters any drinks at all. I said that was not going to be a problem.

The following week I started my new job on the Monday and it is pretty slow as could be expected. There are a few drinks I am making. Tom Collins , Slings , some Martinis , and your usual highballs and beers. Then it starts to happen.

" Hey Steven , give me a shot of Remy Martin." " Where is the ticket?" I reply back. He hands me a couple of bucks and says don't worry just pour me one and I will hide it here pointing to an area that would conceal the drink. I just shrug my shoulders and point out to him that I cannot. He asks how much I am making anyway and I tell him and he says here just give us some drinks when we ask and we will pay you extra on top of your hourly wage. I then tell him I didn't want to lose my job and he says don't worry again that the night time guy does it all the time.
He then tells me again not too worry. I had noticed the Maitre'd never poked his head in the service area so I poured him the Remy and took the money stating firmly that this was the only time this was going to happen. Five minutes later the other waiter comes in and ask for a Scotch holding out some more money. ''C'mon man," is about all I can say. Well I poured the other a Remy so this time only I guess I have to make it fair so I pour him a Scotch.

Now the two drinks are just sitting there but instead of staying concealed they are out in the open. The waiter returns and I am begging him to hide the drinks or gulp them down. He once again says, don't worry.

Here I was a newbie dancing with the old professionals. I was just trying to be honest but right from the start I capitulated. I was learning fast about bartending and that was everyone liked a drink. I am sure as the days wore on and I kept pouring them drinks and taking the money they would go out into the dining room and have a chuckle with the Maitre'd. He came back only once and I think he was barely able to contain his laughter at my face of horror thinking that he would find a drink somewhere.

I never took a drink though until one of them gave me $5 to take a drink myself. Thinking that I could never break my vow of not taking a drink I took his $5 and poured myself one. I was pathetic and they were bending over laughing when I stooped down to hide myself behind the service bar to down my drink so I wouldn't get caught.

It was crazy but I had a job bartending , got some experience , and got a nice meal at the same time. I needed my car back though as this bus routine everyday was getting a bit much.

I left my step father in charge of getting the car fixed. I remember stating to him that at no matter what cost I wanted it to be in good running order when I picked it up and that I would pay him when I got back. I finished my shift on the Friday and left on a overnight bus back to Montreal that night. I arrived Saturday morning when I see my step father and he tells me that the radiator should be okay as it was. It only needed some sealant run through it. I was angry to say the least. All the time in the world to get the radiator changed and nothing is fixed.
Thanks Don!

So I start heading back and I get 30 minutes out and the car is overheating. I pull over at this garage and wait till it cools down to add some water to it. I phoned him back to give him shit. A 5 hour drive turned into a 12 hour drive. On the Monday I took the car to the garage and they were amazed at what pounding the cooling system must have took to drive that far. The radiator was replaced. That Oldsmobile Delta 88 455 horsepower was some vehicle.

I am about 3 weeks into the Holiday Inn job when I get an unexpected call from someone whose wife and son I had worked with previously. His wife I worked with at a pharmaceutical plant and the son at a wall coverings factory. His name was Derrick Metz who was a very experienced in the Food and Beverage Industry. First there was Scott Willow, the Greek Maitre'd at the Holiday Inn, and now Derrick Metz.

No Blogging for Awhile

2011-12-18T14:29:00.001-05:00

Called in sick tonight and going to the doctor or hospital tomorrow.

Please Let Me Be Healthy

2011-12-17T09:29:00.003-05:00

Just 7 more days. Please no hacking or coughing. No side of my back pain. Let me sleep right through through the night one time.

As I get older I find waiting on tables this time of year just wears me out. Presents to buy, things to do, and not enough time.

What Kind of Person Takes a Bartending Course Anyway?

2011-12-12T00:01:00.001-05:00

The question I ask myself is who decides to take a bartending course anyway? Now that I teach bartending I think I can come up with that answer.

If you are like I was you might be jumping from job to job with the only thing to show for it is a small amount of money earned each year and waiting till the end of February to get all your income statements so you can file your tax return.

A limited education made that bartending course interesting and something I could do since the only jobs I did have up to then were janitor jobs , shipping receiver jobs, fork lift and truck driver jobs. Oh yes and cleaning jobs. Loved cleaning toilets out and office cleaning. Not that there was anything wrong with that but it is not something I could see myself doing for 40 years.

If you are like me you are probably terrible at building things so that rules out any trades that you would be good at doing. I tried to get into the police force but flunked the psychology test and I even tried to get into the Armed Forces as a pilot but flunked that test as well. Then because I just wanted to be a pilot I turned down a chance to go through training to become an Officer in the Navy. I was also very stubborn.

Then another reason for taking a bartending course is you just want to have some fun. Your siblings are all getting married before they are 18 and your stepfather and mother are going through a nasty break up. All I wanted to do is find my own way.

Another reason you may want to take up Bartending is you like to drink. I was one of those who would go out drinking at the bar and wake up in the morning to throw up before heading off to work. I would throw up while at work but finish the day and come home and have 3-4 beers before dinner. Yes come to think of it that happened on more than one occasion.

Finishing high school and graduating at 17 years old then heading off to Europe for a month and a half was a blast too. I saved up the money to get there and came back in a different location from where I left. My folks had moved from Quebec to Ontario as so many others had during the 1970's and here I was knowing no one and returning to school trying to get through Grade 13 in Ontario. I spent a month at school then dropped out.

Between the time I had dropped out of school and the time I took the bartending course was just over two years. During that time I had over 25 jobs with the shortest being a couple of hours and the longest 13 months. My folks moved back to Montreal and I stayed back in Ontario. Then afterwards I moved back to live with them then they split up. I moved out.
So in a nutshell who takes a bartending course? If you are like me you will drop out of school , travel to Europe , drink a lot , parents split up , move all over the place , have over 25 jobs with many of them dead end and fail to get entry to the police force and firefighters. All this in as little time as possible like a couple of years.

But one thing I was always doing was looking for something that may interest me. I didn't know quite what that something could be but I figured if I didn't look nothing would change. During those many jobs I had acquired some sales experience through which I learned of positive motivational books and tapes. I devoured those and I dare say it helped me quite a lot in understanding myself and the opportunities that were abound out there.

Basically through my adolescent years I was a bit of a loner , hung around very few people , and just played sports. What I wanted to be since a very young age was to be a football player. In High School I was quite the pass receiver and was even invited to a junior camp run by the professional team in Montreal. It was the end though as I was too slow and skinny to compete with the bigger size athletes.

So when I was glancing through the Montreal Star one day I saw an ad about a bartending course at of all places McGill University. Hey McGill is offering a bartending course. How cool was that!

It was November of 1979 and I was cool looking dude of 20 years old and I was off to University. Well okay it was a bartending course but at least I can say I went to University.

Prepare to be Excellent

2011-12-08T08:22:00.004-05:00

The other night I was giving the students the bartending test so I can give them some kind of mark for the course.

It is a pretty easy test and throughout the 10 weeks if they had been reading the notes I had been giving out each week they would have no problem passing.

So after the test one of the students who loved the course came up with what I thought was a funny comment.

She said the questions on the test were not what she expected and that she spent a lot of her time studying parts of her notes that were not even asked. I thought she was kidding at first but she was dead serious. Apparently I had mentioned that this and that would be on the test.

I replied back that is what she should have done. Why if you were going to write a test would you only study part of your notes and not 100% of them. So I guess by me implying that something was going to be on the test made her study that part of her notes as well.

It is sort of like becoming a bartender and starting the job but saying I can mix the drinks but I don't do ice....

My philosophy is if you want to learn something learn all of it. Why learn just some of it. Even my gifted 9 year old caught on to it when I told him of her statement.

So my thoughts are as always. If you only know a couple of things in life excellent that is all you need. Just learn it backwards and forward. Like it and learn it.

Maybe being a bartender is not in her future by choice but I remember when it was exam time in high school I hunkered down and studied everything. Same with the Sommelier course , French course , hotel course , typing course and other things. Just learn as much as you can and do as well as you can.

It is not about picking and choosing and sneaking by. It is about doing your best.

You don't bake a cake and say I think I will skip the eggs this time.....

French Cooking Term of the Week

2011-12-06T00:01:00.000-05:00

Each week in the newsletter I feature a French Cooking Term of the Week that is fun to know. I can imagine a Michelin Star Chef working somewhere in Paris with his French accent over hot ovens yelling at the waiters to pick up their food while it is still hot. Here is last week's word of the week.

Rissoler means to toss in hot fat or butter in order to give the ingredient color.

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Good Thing I Counted the Money

2011-12-04T23:50:00.004-05:00

The other night I had this 4-top and their bill came to $337 and change. They gave me a stash of money and said that it was all mine.

Sometimes I count it quickly and other times I just stick it in my wallet. Anyway because the bill was pretty high I wanted to see how much they left me.

I counted it twice and it came to $330. I was short some money with no tip. I knew they were happy but in any case they had shortchanged me.

Peering around the corner I noticed they had left so I ran outside and caught them to tell them of the amount. The girl said to her friend that she should have counted the money after he said he left the right amount. She pulled out another $50 apologetically and gave me it adding to keep the change.

So in this case it was a good idea I counted the cash..

A Quiz

2011-11-29T14:39:00.002-05:00

This week's quiz featured in last week's newsletter.

1. Sancerre from the Loire Valley is of the Sauvignon Blanc grape variety. What is the cheese that is the classic food pairing with this wine?

2. What is the name of the apple brandy that comes from Normandy France?
3. What is the region in Italy that is home to the grape variety Sangiovese?
4. What is the name of the egg based liqueur that originates from the Netherlands?
5. What are the liquor ingredients that go into a Stinger cocktail?

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The next one is due out later tomorrow.

I Find I Need Less Sleep

2011-11-28T11:11:00.003-05:00

When I am working I usually hit the hay close to 1 AM and wake up about 7 especially on the school days when the kids are getting ready for school.

On the Friday and Saturday nights my work hours end later and it being busier I find it harder to get to sleep earlier than 2. But then I wake up about 8.

To top it all off I never sleep straight through.

Usually on my work days I try to take a nap but lately I haven't even been able to nap. I just lay down and maybe sleep about 15 minutes.

Last night I was off and so with everyone going to bed early around 10ish I decide, especially in need of fighting this cold, do the same.

So what happens I can't get to sleep. With this cold I am coughing too throughout the night which doesn't help.

Here is what I need to get some input on. Do we need less sleep as we get older?

80 Is the New 65

2011-11-25T09:38:00.003-05:00

Recently on the news there was a report out that many people will have to work till their 80 before they can retire. Hence 80 being the new 65.

Actually that wouldn't be a bad thing cause if I can still do at 80 what I can do now that would mean I'd be in pretty good shape.

On the downside though, aside from being an attraction at the restaurant I'd be working at, I'd still be working at 80.

Hey you can't have it both ways...........

I will take being in good shape and able to work.

Happy Thanksgiving to my Friends in the States!

2011-11-23T20:54:00.000-05:00

A Sampling of a Wine Review from the Weekly Newsletter

2011-11-22T00:01:00.000-05:00

Korta
Reserve
Estate Bottled, 2009
Cabernet Sauvignon
Lontué Valley - Sagrada Familia
Chile 14.5%

My aim each week is to pick up a bottle that cost less than $20 at the LCBO here in Ontario so for this week I chose this wine that was a mere $13.75. There are still good valued Chilean wines to taste as opposed to most other countries where the price is edging toward $20 and up for the same quality. Well let's give this a taste but first something about the Lontué Valley.

Located in the center of Chile this valley is a sub region of the Curico Valley. Curico and Lontué are the two towns that make up this area of winemaking.

The Lontué benefits from several different soil types with limestone and volcanic rock being mixed in with alluvial clay and sand. The volcanic rock is found here with the presence of the Andes Mountains. In this wine growing area where there is good drainage and stony soils made up of limestone and volcanic rock Cabernet Sauvignon grows very well. Also the climate being of the Mediterranean variety suits this grape too.

On looking at the wine the core is ruby fading to cherry at the rim indicating it has a few years left on it still. It is clear and medium in intensity and when I put it to my nose I catch right away a little green bell pepper which is characteristic of this grape variety. But then I get some black current with some hints of chocolate. I am even getting some liquorice. So all in all on the nose it is quite aromatic.

When tasting you get the pow of the alcohol burn on your palate and mouth watering tannins to pucker up your lips. It feels a bit like you are tasting something wild and deciduous. Great acidity though and together with a long finish this would be better to drink a couple of years from now. Another year or two would soften the wildness it possesses now. The mid palate is empty but that is typical of the Cabernet Sauvignon. This is why you see many Cab Merlot blends. The Merlot fills the mid palate.

In my opinion though this is really a good value wine and with my steak frites tonight I will enjoy this one.

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That's 3 Saturdays in a Row

2011-11-21T00:01:00.000-05:00

Three Saturdays in a row when I made over $200. The last table left me $30 which put me over the top. My sales were net $1460 and after tipping out $54 I walked out with $205.

That is okay.

I Figured it Out

2011-11-17T00:11:00.003-05:00

I figured it out how I am going to write this book. It is going to be from 1979 to 1996. It starts when I took the bar tending course till I left the cruise ships. It is going to have a lot of stuff in it. I am letting it all out.

All the stuff I went through. All the bad decisions, some good ones, the jobs and the people that helped me along the way.

I hope to have it done by the Spring. It is not just about the jobs but what was going on at the time both personally and professionally. How I lived for the moment. The traveling , the girls , family , everything.

I am letting it all out. It will make for an exciting read.

Trust me......

Stick to the Routine

2011-11-16T13:01:00.000-05:00

The one thing I like about only getting one day off a week is you can build momentum. Momentum to make money. You get into a routine. When you are in a routine you don't get sick or anything like that. When you get one day off then 2 days later get another your body is working and then it relaxes. It us up and down.

Take a look around you and see who is sick the most. It usually is not the people who work often. It is the people who work less.

Get through the holiday season by staying in a routine whatever that is and stay healthy through it as well. Don't change what's working. The month of December is going to be busy and we have to be ready.

A Guest Service Tip from Last Week's Newsletter

2011-11-15T00:01:00.004-05:00

Here is a tip I shared in my newsletter last week.

I often find when you serve a meat that is cooked to a degree of doneness that when you do a quality check you have to wait just a bit longer before seeing if the guest is happy. Sometimes when you check too early they have not cut into the center portion of the meat.

For example the other day I had a guest order a T-Bone Steak. He wanted it cooked medium well but shortly after he called me over and said that the outside edges looked well done. I then asked him to cut into the middle of the steak and check. He agreed and noticed it was medium well. Especially with a T-Bone I always mention that toward the bone you may find it a bit rarer than on the outside of the cut.

The steak was cooked fine in this case and I saved a needless return to the kitchen with an unwanted steak that was cooked to their request.

In conclusion if you think the steak is cooked correctly make sure the guest has cut into the middle of the steak before taking it back. Also when you do the quality check make sure they have had a few bites of their steak already. Sometimes you can go too early and they say it is fine then a few minutes later they are calling you back to have it cooked up more.

If the above tip was of any interest you may want to subscribe to the newsletter.

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Have a wonderful day! I am off and going to enjoy it.

It Paid to Take That Last Table

2011-11-13T23:37:00.003-05:00

Tonight was going badly. I had a table stiff me on a $186 bill. He hid the handheld while he was doing his debit. It declined once and then he did it again and left me nothing.

It looked like I was not going to do well. The supervisor ask if I want this table of 8 cause I am next to be cut. I say sure I will take it.

I could have gone home earlier but I hung around for this table and they tipped me $86. It made my night.

It paid to stick around for that table. I consider myself fortunate as not a lot of people tonight had as good luck.

You never know sometimes....

The Calm Before the Storm

2011-11-10T08:48:00.003-05:00

During the weekdays it is pretty quiet. The weekends are busier. People are waiting for that one Christmas party dinner out.

It used to happen a lot sooner the Christmas rush but now I find it just happens the two weeks before Christmas.

It could be people go out for lunch more , companies have cut back , individuals don't have as much disposable income , you cannot drink and drive for fear of the road side spot check. I know it used to get busy right away beginning mid to end of November.

How are you finding it?

My Next Newsletter

2011-11-08T00:01:00.000-05:00

Tomorrow is my next newsletter. The response I have been getting is terrific. If you do subscribe make sure you reconfirm with the email sent back to you. This will insure that you are indeed the person who subscribed and you get the newsletter.

The newsletter is like 4 posts all on one page. Easy peasy and only once a week.

Hey if you don't like it you can always unsubscribe.

Everything is Different

2011-11-07T09:32:00.004-05:00

I think the reason why I like waiting on tables is every day is different. Every table is different , person is different , requests are different , the challenge is different , it is busy or not , the co-workers change.

I guess if you cannot travel at least at work every day is different.

That is a good thing.

Let it Go

2011-11-04T10:26:00.004-04:00

This industry will take it's share of casualties. I saw a bartender crying the other night because she felt wrongly taken advantage of by a co-worker. You see new people start their training and crumble under the multi-tasking necessary in a profession they thought perhaps anyone can do before they gave it a whirl.

The longer I remain in the service industry I have come to realize one thing. You gotta let things go like letting water run off a duck's back. You cannot let anything bother you. Let it go.

So what someone took a table. So what someone made more money than you one time. So what you have to close tonight. So what you have to work the weekend. So what anything.

All you gotta worry about is taking care of you and what you are doing each shift. It doesn't matter if you have 6 screaming kids at your table. You cannot change it.

So what you got stiffed on a table. In the grand scheme of things it doesn't matter.

What really matters is how are you going to let it affect you? Would you trade your health in for a good tip? Time with your family?

Read the next sentence twice if you need to.

The only reason we work is so we can do things outside of work.

Do well at work, don't let it bother you, and when you leave let it go.

I Made $241 on a Slow Night

2011-11-03T00:16:00.004-04:00

Well not really but sort of. For the second time in 4 tries I won the football pool and $100 so on top of what I earned on the floor it made a total of $241.

I had to chuckle cause I was the only one to pick Kansas City on Monday night and the other 5 were picking San Diego.

Thank you Rivers for the fumble with half a minute to go. I thought with luck like that I had to win.

So there you have it I guess with my two wins so far my $10 a week to enter is about covered for the season.

It feels good to be king for a day...

Newsletter vs.Blog

2011-11-01T13:32:00.004-04:00

As you have heard over and over again I have a newsletter. It comes out once a week on Wednesday.

As opposed to this blog I actually say something constructive. My newsletter is not a blog post. You will not find a wine review , a drink recipe on this blog like you will find with the newsletter.

My experience and education is of Fine Dining and I am a Certified Sommelier having graduated from the International Sommelier Guild. I teach Bartending as well so I actually teach others how to make drinks.

I am thankful for those who have subscribed to the newsletter already but I see I have 99 followers on my blog. I want you all to subscribe.

My hope is that my newsletter will replace this blog.

I don't need to talk about unruly ungrateful guests who don't leave much. Now when I get a good tip from someone I ask myself can they afford the $80 tip they just left me? That is a lot of money. I am thankful for any gratuity. I enjoy my co-workers. I am in a happy place.

This blog is dying out. There is very little to blog about after 3 years. It is interesting perhaps but I believe my newsletter is of some value especially to those who work in the industry. My focus is on knowledge.

My next one is tomorrow. No pressure of course but I would if you are at all interested in this blog would like you to subscribe. You can unsubscribe anytime you want. It doesn't matter but if you take a look I believe you will be happy about it.

Just throwing it out there....

I Was On Local Television Tonight

2011-11-01T00:31:00.004-04:00

I was on television tonight doing a plug for the Bartending Course. It was fun to watch but I have to say with all these spots I am doing on television lately I think I have had enough exposure.

Now it is time to do it with some compensation. Sure it is fun to do but really shouldn't someone out there be ready to take me on in a paying position.

Seriously though people get giddy just at the thought of being on television. Some cannot be bothered. The first time I did it making drinks and everything it was a big high. The adrenalin was pumping.

This last one I gave it my all. I pumped up the course made a drink on camera and there was some good classroom shots of students making their own.

Really after what I saw tonight the classes should be full. I should have two or three of them going at the same time. But you see I live in a small town and the show is shown only locally on a station no one watches.

Now if I can only get some national exposure. You know my own show perhaps???

Anyone listening out there....

By the way my next newsletter is coming out Wednesday. Subscribe to it. It cost nothing and you may be surprised.

Job Satisfaction

2011-10-31T09:17:00.002-04:00

I was thinking just now how fortunate I am to like where I work. My wife likes where she works and between us we work about 46 hours a week. I teach on Mondays another 3 hours.

So things are fine right now. I cannot complain. Which is probably why I post very little.

I have to work on this book more and get my newsletter ready for Wednesday.

That is about it..

I Take a Nap

2011-10-28T09:55:00.002-04:00

If I can I take a nap in the afternoon. Plain and simple it helps me out. Up early and to bed late I need that hour in the afternoon.

Maybe when I was 21 I didn't need it but your body changes as you get older. To do this business at the high tempo it demands you need to get some rest to regroup.

Being alert just for the drive to work is important.

The hour nap helps me out a great deal.

Who out there takes a nap?

I Would Never Order This But it is Surprisingly Good

2011-10-27T08:42:00.005-04:00

Last week during bartending class I was making cream based cocktails and I made one that I make each year for the class to taste. It is an oldie but goodie. So good in fact you really can't taste the alcohol in it but it packs a punch. Out of all the cocktails I made last week this one surprised the class the most. But the ingredients you get in might make your stomach turn thinking about it.

Paralyzer

1 oz Tequila
1/2 oz Kahlua
2 oz 10% Cream or Whole Milk will do.
2 oz Coke

Pour all ingredients over lots of ice in a tall glass. Serve just with a straw.

I tell you it is really something. I wouldn't order it myself at a bar though. You would never be able to see what hit you coming. It reminds me of a coke float when I was a kid. You know a scoop of vanilla ice cream in a glass of coke.

For more cocktails of the week enter your email in the subscribe button on the right. Each Wednesday you will get a new drink recipe , a wine review , service tip , quiz , and a French cooking term for you lovers of French Cuisine. I might even include a video.

Have a great day and thank you to those who have already subscribed!

Teaching and Other Good Things

2011-10-25T10:11:00.004-04:00

Well the bartending class I teach is going great. I have a group of enthusiastic students who are right there from beginning to end and don't even want to stop for a break. I had a great week at work. The income was excellent and things are picking up where my wife is working lunches. I even filled up my gas tank today so that is a good sign.

Some people have subscribed to my newsletter and they will receive their first one tomorrow when it goes out. Each Wednesday there is a new one. If you want you can always subscribe and if you don't like it you can opt out anytime you want. It is simple. And don't forget to try your hand on the quiz.

My wine review on the page will talk about a wine I am tasting giving you details on the vitner , terroir , grape variety , and region. A drink recipe and a customer service tip will also be included.

Here is something that I heard very positive yesterday on the Business Network. This guy said and this is what the news media hasn't been saying is that when the times were good there were 5% unemployment. Now at least in the States there is 10% unemployment that is reported.

So that means 5% of the people have actually lost their jobs and 95% have kept theirs'. He mentioned as well that retail outlets seem to think they may have to hire more people than they originally thought for the upcoming Xmas season. In other words the 95% that have been holding back are starting to spend again. If they start doing that and the money crisis over in Europe gets straightened out we could be in for a boom pretty soon despite what a lot of people are saying.

I tend to agree. The media overblows this stuff. I know it is tight out there for a lot of people but soon I think there is going to be a breakthrough. The 95% are going to stop holding back and start spending again.

Watch for this upcoming season I think there is going to be a whirlwind of money circulating and those who work as waiters and bartenders are going to profit by it. As well as you know the millionaires who already have loads of cash.........

Here is something else to digest. The top 400 earners in the USA earn more than the bottom 150 million.

Well without trying to sound silly but maybe they earned it?? I don't think Bill Gates spent his time watching Hockey Night in Canada on Saturday night , do you?

Ha Ha

Say Something Positive

2011-10-24T08:31:00.003-04:00

To get the guest to warm up to you say something positive when greeting them. Show some energy. Get them smiling. If you can do that the rest of the serving stuff will be easier.

Busy Last Night

2011-10-21T11:18:00.002-04:00

I don't know what it was. Maybe it was Ghaddafi's passing or everyone got a raise but the place was humming last night. Good to see on a Thursday night. Let's hope it continues right through Christmas.

By the way no one has gotten the answers right on the quiz yet. The only way you get to see the quiz is subscribing to the newsletter. Then if you get all the answers you get the prize.

But you gotta subscribe.....

October 19 Newsletter

2011-10-19T03:00:00.001-04:00

In this week's newsletter I have included a quiz like I use to have featured about a year ago. The questions are just as hard but I have a little surprise for you if you get them alright. In order to take the quiz you have to subscribe to it.

Taking the Order

2011-10-17T00:01:00.000-04:00

If I have a table that has ordered drinks and it will be a couple of minutes before I can get them from the bartender if they are ready to order some food I will take the order beforehand.

Every second counts when you are busy. I will usually ask if while I am waiting for the drinks to be made can I get you started if you are ready and take your food order. Especially if they were on a wait.

I was a bit rushed the other day and noticed my table was ready to go. I took the food order while I waited on the drinks.

Just make sure though they still get their drinks before the food comes out.

Expect the Worst and Hope for the Best

2011-10-13T10:43:00.004-04:00

As a waiter and bartender you have to keep your emotions in check. There is nothing worse than seeing someone getting worked up and their night unravelling because something did not go right.

Expect that something will not go right before your shift begins and spend all your night getting ready and trying to prevent that one thing from happening. This seems to be my motto and when that one thing does happen I am more ready to handle it and get it fixed up when it occurs.

This business is all about people and that in itself is highly unpredictable. If we could forsee how everyone was going to react at a given moment in a certain situation we would all be working with crystal balls.

You work with the people you have and get the guests you get seated. There is not much control we have except what we do and how we react to things.

So avoid stress and disappointment and just do our job and hope for the best. If we are prepared for the worst then we will be able to turn it around easier if we were ready for it to begin with.

The Weekly Newsletter

2011-10-12T09:47:00.002-04:00

Okay this is my first newsletter that will come out each Wednesday. Click on the title to view and it will pop up.

Tell me what you think. Good or bad.

Thanks

New Website

2011-10-11T16:04:00.002-04:00

Just click on the title to redirect you to the web site. There are videos and a weekly newsletter you can subscribe to at the bottom of the subscribe page.

My 9 year old son Adam and I did a pretty good job I think. Tell me what you think.

New Web Site and Newsletter

2011-10-10T14:13:00.003-04:00

Hoping on Wednesday I can get this new website and newsletter started. It should be fun and exciting to say the least. The newsletter will happen once a week providing a cocktail of the week , customer service tip , something on wine , and a commentary of some sort yet to be decided.

Tomorrow will be putting the finishing touches on it then will post the newsletter on this blog with a link to the new website.

I am making a change...

Here is The Uncut Version of My Customer Service Take

2011-10-07T09:48:00.003-04:00

So I was on television about a month ago and I get the DVD and I see they cut 8 minutes off the show for commercials.

Because of that they cut some of my part out which I think really makes the point. So I have it on my youtube station so clink on the title to view it in it's entirety.

Luckily this is the international version so at least outside of Canada they will see the whole show.

My version is 1 minute 13 seconds but I think it really hits home. Click on the title to see it.

I Used to Dance to This One Back in 81

2011-10-05T00:01:00.000-04:00

When I was bartending in the disco this song use to come on and everyone use to hit the dance floor. It was during that song that the people who were sitting around use to get up and then the night use to begin. The steamy heat from the dance floor and the strobe lights were flashing.

It was my favourite song. I'd put my hands in my vest and kick my legs. When I left the disc jockey got me a long play of this one and the staff signed it.

Yeah a bit of nostalgia. It is fun to think about it. This song brings back memories.

20 Years Ago

2011-10-04T09:29:00.003-04:00

Twenty years ago I got a job to work in the Cayman Islands. Unfortunately when I got that job the recession hit and my future employer just called to tell me to stay home as bookings dropped off significantly and they were cutting back on staff.

A few months later I ended up working with a cruise line and the rest is history.

But today we are pretty much in the same predicament economy wise but with an added twist. We are in a global economy unlike the early 90's so what happens in China it begins to affect us right here in Canada. If Greece defaults we catch the flu.

Yesterday's post I told you of a bad table I had. But it doesn't happen often. The majority are quite fair and generous with their tip.

As far as I can tell in all my time working in this industry there has never been job security or a guaranteed minimum you can make. In fact the least I made was $50 a month salary while I was on the ship but that is where I also made the most money.

Nowadays a lot of cruise lines want to pay the servers more and have a no tipping policy so no matter how hard you work you can only make so much. That is not good.
So even the cruise ships may not be as good as they used to be.

So where am I going with this? I guess what I am saying is if I had to do it all over again knowing what I know now I may have taken something else up as a career.

Not that I regret having done anything I have in the past. I saw a lot of neat places and worked with fabulous people. I just wouldn't want to do it all over again. I wasn't most of the time rolling in the dough when travelling all around.

If you are planning on being a bartender or waiter do it while you put yourself through university or a trade. Get out by the time you are 30.

The times where you could make big money as a waiter are over. You may think where you are you are making good money now but I can bet people like you including myself were making as much back in the 80's.

People tipped more , spent more , had more disposable income and better yet your dollar went a lot further.

The only thing that is good about the business is why I have stayed in it all this time and that is cash. I wouldn't be able to handle getting paid every two weeks.

But here is the catch. I could if I did something else and made a $100,000 a year with benefits. But back when I went to work after high school and started bartending the cash was better than what some professionals were making. Why go to university?

Obviously knowing what I know now and what I tell my kids is get a university education. Be smart.

The restaurant industry is sinking. It not what it used to be. It is all part time for servers and bartenders and if it is full time there is probably a lot of down time in there to make up that forty hours.

I have to say to someone starting out dive in and enjoy it but don't be lured by the cash you walk home with on a good night. It will probably be the same cash you walk home with when you are married , have a mortage and gas is thirty cents more expensive than it is now.

Thank You Table of 15 for Your $2.50 Tip

2011-10-03T09:13:00.003-04:00

I shared a party of 15 with another waiter last night and on a bill of $471 they left us $20 so after tip out we split $5.

Thank you table for being so generous. I thought I would make less than that when I saw you arrive.

Thank you Thank you Thank you for giving me the privilege of serving you.

Thank you....

Next.

I Won The Football Pool and Soon I Will Win the Lotto

2011-09-29T09:35:00.004-04:00

So last weekend I decided to play the football pool at work. It is not on the point spread but we simply try to pick the winning team and the tie breaker is the Monday night game on total points.

As usual you have the people who are looking at the injury reports and home field and all that other stuff. They are thinking long and hard about who is going to win.

Well the last minute on Saturday I go into the office to pick up the sheet and fill it out. Maybe in all I took two minutes to pick the winners and gave that in along with my $10.

I didn't even photocopy the sheet. So Sunday comes along and I finally turn on a football game to watch and it is the Buffalo game. Now I didn't realize Buffalo was down 21-0 at one point but when they make it 21-17 I think just maybe they are going to pull it out. Well they did and they beat New England on the day for the first time in 8 years. Oh yeah I picked Buffalo.

The day wore on and I am thinking there is no way I am winning this cause I think some of the teams I picked lost and when Monday night came I thought I lost that one too. I go in last night and everyone is congratulating me. I only had 3 wrong.

Now in order to win any pool like that you have to pick some upsets to win. Every week there are one or two.

But here is my point. If I pick between two teams and I have a hunch one team is going to win I don't second guess myself. I knew nothing of how the season was going and I picked the upsets. Well I know something of football but I don't follow it like I used to. Last Sunday I watched just part of my first game of the season.

From now on when I buy a lotto which I don't do that often but when I do I am not just going to buy a Quick Pick and let the machine choose the numbers for me.

I am actually going to fill out the form. And when I do I am not going to play my birthday or anniversary dates or anything like that. I am just going to go with the numbers I think will win.

Let's see how that works. This week at 11PM Saturday I will do my football picks again just like the way I did it this week.

Maybe I am onto something. Lucky , I hope so!

I Am Happy For This Street In the Next Town From Where I Live

2011-09-28T09:01:00.007-04:00

The bartending course started on Monday night for me and goes on for 10 weeks. I have been teaching the course for 4 years now.

I only have the bare minimum 6 right now but 4 of them all got together and decided to take the course. When they all started calling each other by their first name I asked if they knew one another. Sure they all live on the same street.

Well thank heavens for that because if they did not take the course I wouldn't have enough students to run the class.

You would think some people who need to make some extra money would take a course like Bartending wouldn't you? I mean you can make back in one night what the entire course cost.

Oh well.......

Moon Size Comparison

2011-09-27T12:26:00.002-04:00

Here is a cool video from youtube on what some of the planets would look like if they were the same distance from the Earth as our moon.

Don't freak out when you see Jupiter. Just imagine having that as our moon!

Won Myself a Free Dinner

2011-09-26T00:01:00.000-04:00

Well the voice audition didn't go as well as I had hoped. He gave me some scripts to read and I don't know whether it was the cold I was getting over or the frog in my throat but he kept saying talk in your normal voice. Ahem , I am right now it must be the cold. He didn't seem to catch on very well. He just kept saying that wasn't the voice he heard at the restaurant.

Then I tried to speak in a lower voice and he said that was better. At the end of it all when he asked me to inject some enthusiasm into it my voice went high and he then said I was too loud. Okay maybe it is hard for me to talk low when I am enthused and put that smile in my voice at the same time.

Okay nothing ventured nothing gained.

On the other hand a guest sent in a sparkling comment on my service to head office and I get a free dinner on the house. Usually people send in complaints but when they send in a compliment that is really a big deal so I was pretty happy with that.

The Bartending course is a go starting tonight which is good.

Also I with the help of my son are in the process of revamping my website that has been sorely neglected the past two years. I will let you know more about that when we complete the improvements.

Other than that just working 6 nights a week starting now through December.

Voice Audition Wednesday

2011-09-20T00:01:00.001-04:00

Okay so I made the call and I have a voice audition on Wednesday. They are looking for some voice talent so I am going in to read some scripts and see how I sound. If I sound good enough I may be the voice you hear in the Rabba stores here in the Greater Toronto area.

The pay is not much but the exposure can land me a more lucrative gig later on like a commercial spot.

What I like about this is there is no investment other than a 45 minute drive to the office where all the recording is done and back home again. It doesn't interfere with anything else going on like picking the kids up from school or my paying job in the evening. So nothing ventured nothing gained.

I have also got my idea for a book on bartending with a different slant to it. I have the introduction and first chapter done. The goal is to do a chapter a day and complete the book in a few months. Let's say Spring.

It is going to be a unique take on Bartending. Something I like to think is original.

Other news today included a call from someone in New York. When all was said and done I became a member of the ContinentalWhosWho. Later on it will come in handy when it comes time to market the book. That is about all I can tell you on that front.

Things are happening... I have a feeling the next couple of years are going to be huge.

An Unexpected Offer

2011-09-18T12:06:00.007-04:00

So I am serving this table on Friday night. Halfway through the meal he ask me if this is all I do is wait on tables. I reply back that I also teach bartending but yes this is my main gig waiting on tables.

He then says that I have a good radio voice. My thoughts right away turn to freakin' stardom. But getting back down to earth he owns a company that does announcing for special events , sales etc.. So he then asks if I would be willing to do a voice audition.

Sure so I got his number and am going to call on Monday. Just part time it could be good to bring in some more cash to the household.

Just Before the 21st Minute

2011-09-16T09:28:00.002-04:00

Have a look if you missed it. My two minutes of notoriety captured on the television last night. The full episode is available to watch. Not sure if it is yet available outside Canada because it might be shown in the States later. In that case they may have put a block on it.

My kids got a kick out of it and I received a supportive nod from my wife. That is pretty much all that matters.

I thought for the brief appearance I had it was good. I mean to be on a show when I guess they could have picked any other waiter was pretty cool.

Then again there was Waiterrant on there too who used to be a waiter but now he just writes best selling books on waiting on tables and tipping. Hey maybe he is onto something...No kidding!

Tonight at 9

2011-09-15T09:39:00.006-04:00

The channel is CBC on a show called the Doc Zone at 9PM EDT or wherever else you are in Canada check your local listings. I have no idea what small part I play in the customer service documentary. All I do know is I appear in the first half hour. I will see what they took of my appearance after all the editing is done and will go over what took place tomorrow.

All I know is I am the server with the moustache.

So if you got nothing to do the show should be fun to watch.

It's Always Comes Back to the Decision

2011-09-14T09:23:00.006-04:00

I know for some being just good at many things is important. Being able to do one task pretty good and then another also as good is seen as an advantage over the next person. For many good reasons they are right. You probably would never be unemployed , be broke , or whatever else that can occur.

However I am of the opposite point of view. I believe if you can be exceptional in just one thing that can make all the difference. Aside from being a good person and parent you can get further in life if you choose a profession that you feel comfortable in and can excel.

I don't care if you are a plumber , painter , garbage collector , policeman , architect , or daycare worker you can decide to be better than most if that is what you want to do.

If you are doing something right now that you are not really interested in doing for the rest of your life then you must decide what it is that you really want to do.

It is just deciding on what you want to do. That is the tough part.

I know it took me a while to decide that and once that decision was made life became easier.

I have to laugh because even when I decided to get married my life got a whole lot easier because now I didn't have to worry about chasing girls. I found the one and that was it.

We know there are a lot of choices out there and sometimes you can be swayed off course. I know that cause I speak from experience. You dabble in something else then before you know it you are back doing that thing it seems you were put on earth to do.

Some things are put in front of us to test our resolve. It is not easy to keep your eye on the target when this happens. I got off target in the late 90's. I returned and got back on target.

The difference right now being I am not as ambitious as I used to be. I don't want to work the long hours and put in the time like I did back in the mid-90's. I would rather do the hours I need to do and spend the rest of the time with my family.

The reason for me is simple. I did a lot and now for me time is more important. The older you get and I am not old but it seems time goes faster. You want to grab time and say hold on a second!

When you are younger you are invincible. You are going to live forever. The world is in the palm of your hands. Summer holidays last a lifetime. Ha.

Then you get a bit older and you catch a cold , have an aching back , pull a muscle etc... Then you start thinking about things differently.

I don't want to ramble any further.

The bottom line is if you are delaying making a decision be it personal or professional what is holding you back? What is stopping you from being the person you want to be? When are you going to make that call?

Because sooner rather than later we all have to make a decision. Not about what you are going to have for dinner decision but a real life changing one.

It is time for you to do it.

The world is waiting....

I Need Your Help Or Anybody Out There Who Likes Making Cocktails?

2011-09-08T11:03:00.004-04:00

I want to write something that would interest people about something I have done or know about. I have narrowed it down to a few possibilities.

One would be an instructional bartending book with recipes and an attached video. Or just the video alone. I know someone who would help me with the video. This could be quite interesting as initially we could do about 50 DVDs which would cost about $8 and sell them for around $20.

See how that would turn out as a test run.

The title could be "Twenty Popular Yet Easy to Make Cocktails for Entertaining" or something like that.

This could fly as I teach the course locally here anyway. I could easily sell 50 to local restaurant owners or adults who just want to learn how to mix some cocktails.

Another book could be informative as finding the right job in the hospitality industry.

The other idea would be to take a certain experience that I had and talk about that.

I am leaning toward the first idea but I am thinking as well maybe it has been way overused. However if I was to speak to groups for free I could sell the DVD.

Any comment would be helpful. Or from your own personal experience I would love to hear about.

Here is Why Listening , Observing , and Asking Questions is Important When Taking the Order

2011-09-06T00:01:00.001-04:00

Many people when they order their meal in a restaurant order their food based on a couple of things.

One is they will order what they think the others they are sitting with would approve of.

Here is an example. You take the order from the first person and then are going to the next person. The next person says to the first did you order a starter? When the first person says no what they are telling you is they want to order a starter but not be the only one at the table to do so.

Hopefully someone at the table will speak up and say would you like to share something. If not it is our responsibility to mention something that you think would be easy for everyone to share at the table. Then you get everyone talking and all of a sudden you have sold a couple of starters that everyone has agreed upon to share.

The embarassment of being the only one to order a starter is negated by your awareness that this person would love a starter if only he or she knew someone else wanted one as well.

Another way of getting a bigger guest check is not being afraid to go back and ask the other people who have ordered already about something you may have to suggest.

For example let's say everyone has ordered the smaller size steak then the last person pipes up and wants the bigger size. I might take that opportunity to go back and ask the others who I have already asked if they would like to do the same. You see if one has ordered a bigger size at the table then it is all of a sudden okay for everyone else to want the same. Thus your average guest cheque has increased.

Another thing is if someone ask me what vegetables the meal comes with. I should take this as an opening to suggest a side of mushrooms or aparagus to go with their entree.

If people are undecided about what starter to have I always suggest something simple like a salad or garlic toast. These are pretty plain starters. Bread or salad. Chances are they may choose one cause it is something they are familiar with. I wouldn't suggest escargot cause that could get an automatic no and then you are outta there. No chance. What could happen is they will say no to both but look once again at the starters and choose one they will like.

The second reason I have come up with is many people want to really have a great meal but to be honest rather than seek approval from the rest of the table they do not want to look like pigs.

When I am upsizing anything I don't ask them if they want the bigger option. I try to avoid words that have to do with size. For instance would you like the bigger cut? When you ask someone that and the other people at the table are listening that person may say no cause all of a sudden he or she becomes weight conscious , afraid of looking like a glutton etc..

For example in the place I work we have an 8 oz steak and a 12 ounce. They order the 8.

Here is what I say, Like the 12 oz?? I say it in a way where my voice trails off at the end. Then I just wait. The person hems and haws then what happens a lot of the time is someone at the table says , oh c'mon go for it! Then they say yes and you upsold the item. Not only that everyone at the table knows they can order anything they want now that one has gone from an 8 to 12 oz with their permission and enthusiasm.

Another way is if you know it is a birthday or celebration of some kind when I ask them that question I may add after they are deliberating and no one else has spoke up something like , why not treat yourself?? If you see they are leaning toward yes I may even add why not? You just have to read their body language.

Another thing is people want the best bang for their buck so if they ask you what the price difference is I tell them and add a lot of people order the 12 oz because of the great value. This justifies to them the reason for getting the bigger size. They want it they just want to justify the price versus value. When other people order it then it must be good.

So you have starters , sides , and entrees.

When you are selling features I always mention it is just for a limited time so if you really like to try it now is the time. Mention there is only a couple of weeks more or something along those lines. Give a sense of urgency.

When it comes time for dessert I never ask if they would like to see the dessert menu I just bring it to them. If you ask them upon clearing if they would like to see the dessert menu 90% of the time they will say no. It is just human nature. So when I bring it and they see me opening it up for them I do say maybe you would like to share a dessert? In some cases they will order something rather than ask for the bill.

When it comes to the beverages I never mention the quantity when upselling from a single shot to a double when the second is 50% off. When they give me the drink order I quietly say to
them , _____ size? Then I wait but I never push the alcohol size cause people have to drive home after but I will be there when their glass is empty.

Then I go up to them and ask , would you like a beer or whatever they were drinking. Always ask in a way like it is their first one. Don't embarass them.

In conclusion , by listening to and observing the people at your table you can pick up a lot of signals that can help you upsell. When you pick up something ask the question so as not to put them on the spot. Would you like the 12 oz..........and quickly drop your voice at the end like the person you were speaking to was the only one to hear what you said. The others at the table may even help you along.

Go with it and have some fun. You will not get everyone all the time but some of the time will help you make a bit more money and help your establishment out as well.

Try Disarming the Guest This Way

2011-09-05T10:33:00.004-04:00

When I have been having a table that has complained about the meal and had it bought for them afterwards and consumed a free dessert on top of it , I always say this when I present the bill.

But for it to work you have to be completely sincere because if you are not it could backfire on you.

I say this , " I hope the next time you come to the restaurant I will have another chance to serve you."

If you say it right it totally freaks them out. Cause up to then they think they have been a big bother but when they hear that they give a sort of nervous chuckle and when they see you mean it they go away happier if not astonished that you would say such a thing.

Sometimes I would say it helps out with the tip at the end of the meal.

Like you actually showed you cared about their experience and want to turn it around to a more positive experience the next time they dine.

Try it but when you do you have to look them in the eye and say it sincerely.

FORA.tv - Philip Zimbardo: The Secret Powers of Time (Animated)

2011-09-04T10:51:00.000-04:00

Spend 10 minutes and watch this video. It explains a lot about what is going on out there with our lives. I found it quite fascinating and true.

I Am Ready

2011-09-01T09:10:00.005-04:00

It is September 1st and I am ready to make some money. Ready to be busy. Ready for the kids to go back to school. Ready for the surge to Christmas. Ready to save some money if that is possible. Ready to be ready.

I am just ready....

Here is the Write-Up Preview of the Customer Service Documentary I Played a Small Role

2011-08-31T00:01:00.001-04:00

Here is a shot of me when I took part in the service documentary. I haven't seen it but I understand I am on the 19th minute of the show. My appearance is not very long. Waiterrant is also on it and that is what the reference to the blog in the preview is all about.

From what I see on the page there are many participants so don't miss the 19th minute ( did I already mention that) because I heard I am only on for about two minutes in all.

I am apparently paid a compliment during my appearance. I will be definitely taping the show which will be on the doczone cbc archives for at least the next few years.

I have experienced a lot of things in my life but to be on nationwide television is going to be something to talk about for a while anyway.

Stagger Your Tables

2011-08-30T00:01:00.000-04:00

When you have a big section and you get sat all at once learn to stagger your tables. What I mean by that is don't have all the mains coming out all at once. Know what appetizers people are ordering , how fast do they want to eat , what are they drinking , is their meat cooked well done or rare , how many tickets are in the pass being cooked etc....

Is it a two top or an eight top? How backed up are the appetizers? You don't want to ring in appetizers then go ahead and ring up their mains. What about if there is a wait for the appys and their rare steaks are coming up soon after? Give your people time to eat their appys.

It is not a race. Think about how you are going to time your tables. If you don't you will put yourself in the weeds because you improperly rang everything up when you shouldn't have.

The guests will not like it and you will look like a fool. Stay calm and don't panic. Just think about what you are doing.

Slow down everything so everyone gets the good service and maybe your average check will go higher cause you may get a chance to sell another cocktail and dessert after.

You gotta think about these things...

It is not just take the order and punch everything in and hope for the best.

Think About This One

2011-08-28T08:27:00.003-04:00

In 1980 when I was bartending at Dr.Livingstons at the Bristol Place Hotel I made more than I did on Saturday night. I remember the captains at Zachary's Dining Restaurant in the same hotel would walk out with $200 on a Saturday night.

Thirty years ago I made the same money.

Only difference back then was a loaf a bread cost 40 cents. And I may be wrong it may have cost less.

Here is What You Should Do If You Don't Feel Like Working

2011-08-24T00:01:00.000-04:00

Here it goes , I heard this before and heard it again today so I just wanted to pass this along. My wife and I celebrate 15 years of matrimony today. Can't believe how the time flies.

Here is the quote,

"Act the way you want to feel and soon you'll feel the way you act."

Good one eh?

A Pretty Good Night Tonight

2011-08-21T22:34:00.003-04:00

After going to my niece's wedding last night and dancing my brains out and taking advantage of an open bar I went into work tonight.

I was tired but not hung over. It was a slow night so I was cut early but not before I walked out with $147.

Not bad considering I sold only $777 and served 17 people. A nice night indeed.

Aren't 7's supposed to be lucky?

Finding Something To Do in the Fall

2011-08-18T12:17:00.004-04:00

The summer holidays are flying by and the kids are soon going to be back to school. Now unlike other years my wife works lunches now so with the kids all day in school I am left on my own during the day.

As it is I kinda go stir crazy when I do have some free time so I am looking at doing something productive during the day.

I came up with this idea of putting some of these pages on this blog into print. So I did this blog2print book of just a few posts that I have done in the past 3 years. It has mostly to do from my own personal experiences.

It should be coming in the mail shortly and what I am going to do with it is give it to a few people that have never read the blog and get their opinion of whether they find the selected posts interesting.

To be honest I want the harshest critic to read it and tell me the truth. My belief is no one will read it and find what I have written totally boring.

Another silly thing I did was apply to be a daytime tv host on this program. I applied but they called me back for an audition Monday afternoon. I just wanted to do it to check myself out and see whether I have what it takes to be on television. I know that sounds freakin' crazy but at the most I expect little to come of it but it should be a blast experiencing an audition.

Seriously if I could all of a sudden change my vocation from waiter to something else it would be doing the evening news. I am a bit of a news junkie anyway. Ask me at any time what is going on in the world I could tell you. Euro debt crisis , election results in Chechyna , stock markets plummeting , you name it.

I like where I am now but I gotta keep something going on or I will just wait on tables till I am 65 years old. Not that would be a bad thing. Only how many waiters do you see who need the income at that age working as waiters?

Who knows maybe if I don't plant a seed now the only thing left for me when the time comes will be a Wal Mart greeter.

Not that there is anything wrong with that..........

Show an Interest Or Pay a Compliment

2011-08-13T00:01:00.001-04:00

Lately what I have been trying to do especially at the end of the meal is show a sincere interest in getting to know the guest better. Not like personal questions but asking an open ended question like , how is your summer so far and then listening. If they have kids and they have acted well mention how well their kids have behaved. Even if they haven't mention it anyway. Who cares!

When I come over to the table introducing myself and smile I ask the children what their name is.

I don't talk much during their meal but the start and finish some small talk doesn't hurt. A compliment here or there doesn't hurt.

It makes people feel good and that is what we are servers for is doing just that.

The SpongePuppet Show: Question of the Quirkiest

2011-08-08T20:11:00.000-04:00

Here is my son Adam's movie he did the past day. What a pro!

How Immigration Will Affect the Next Generation of Waiters

2011-08-08T01:26:00.003-04:00

Okay this may give you some food for thought.

Up until I say about 25 years ago before the world started to become a smaller place due to technology and the internet Canada and the United States were considered by many to be the countries to immigrate to and for good reason. Our economies were robust and as the world was not yet global we were able to live a life that was admired by many. We were an island.

So we had a huge influx of Europeans who came over and plyed their trade and made a good life. A lot of the European influence came from people whose life work was that of hotellerie. Namely great chefs and skilled waiters came over and opened their restaurants and advanced their knowledge to others who were keen on learning their expertise.

Nowadays with the world economies languishing including North America we are not a great spot for anyone coming from Europe anymore but we are for many East Asian immigrants who would like to come over to escape their poor countries.

With our birth rates so low we have gladly let them in to make their lives and chase the American dream. Work hard and do well and to their credit a lot of them have.

But one thing they have not brought is any desire to bring the example brought by the Europeans to make the hospitality industry one of those professions that will continue to bring up great prospects both in the kitchen and front of house.

So as the Europeans start to retire and their kids more interested in the internet and technology or building things and the East Asians for the most part may only be interested in opening up an ethnic restaurant, where is that group of skilled waiters going to come from?

What is the waiter of the future going to look like?

Part time , on - call ? I don't see that person who is willing to be a busboy and learn the ropes anymore. Instead the busboy I see does it for a while then wants to head to the kitchen. They just want to skip the waitering part.

Or maybe fine dining and the brigade of the dining room doesn't exist anymore?

You tell me....

Buying Power Versus Disposable Income

2011-08-05T23:36:00.005-04:00

A few months ago I did a post on what I could sum up as when I made a $100 back in 1980 it was awesome but when I make it now it can be considered a good night.

Not good in the sense that when you made that back then it was abnormal but it went a whole lot further. Today the least you would expect is $100 given the fact if everyone tipped accordingly you should make well above that, wouldn't you think?

Now I am not complaining I do okay but here is my point. Today I bought a jug of milk that went up 40 cents in price since the last time I bought one 4 days ago. About an 8% increase.

Let me ask you a question out there to all my fellow waiters who have been in the biz for a couple of decades , Have your tips kept up with inflation?

When I started out in the business back in 1980 I saw a lot of married men with families with children to support doing their thing with the gueridon and flambes right at the table. They were real professionals doing a fine job at their craft. The money they made paid for gas , mortage, car payments etc..Most of the time back then the wife didn't even have to work.

Today do you see a lot of older married men who are empty nesters plying their trade out there? I will tell you this if you do, take a picture cause these people are the last of the dinosaurs out there.

It is just my opinion but this industry here in North America anyway the only people you see are single , or with a partner and no kids. Or gay and not that I have anything against gays but they do not generally have kids.

Okay finally who out there is doing this full time as a primary income that is married , has kids , a mortage and if you don't would you be able to depend on the same income you make to support a family?

Think about it. This profession will just be a bunch of part timers soon. No experience necessary just carry the plates and take the order.

I don't want to sound like a pessimist but when I bought a jug of milk today that costs me 40 cents more I don't think in the next 10 years being a waiter is going to be that great. You will make the same then as you do now and that price of a jug of milk will double.

Watch.........

What do you think???

Doing It My Way in Jakarta

2011-08-03T23:42:00.003-04:00

Five days before I left the ship I sang My Way in a Jakarta Indonesia nightclub in front of my co-workers. I use to do the song on the crew show.

We are converting our VHS tapes to DVDs right now after 15 years but I had to get this one on Youtube.

I thought I was a better singer but the finish is great and I impressed a girl enough that she came up on stage to give me a flower.

It was fun times no doubt and I was quite the entertainer back then. It is all good memories.

Click on the title for the link.

It is Our Choice

2011-08-03T11:50:00.004-04:00

You know the movie that came out a few years back called ,'The Secret.'

It talks about how you think and what you think generally ends up happening to you in one way or another.

I got to thinking about that more and more especially since I picked up an audiotape of the movie a week ago at the library.

In my profession as a waiter I should never complain. Question perhaps but not complain. Because if you complain generally it will always come back to bite you. If the guest leaves a lousy tip fluff it off. Maybe it was better than nothing. Maybe it was better than thinking at the beginning you were going to get a lousy tip.

A motto I follow that gets a lot of laughs is hope for the best but expect the worst. Not because I want the worst but because I can never be that disappointed if it is bad. A server needs to not get flustered if they get a bad tip or it will ruin the rest of the night for them. That tip might have been more than that person usually tips. How do we know??

Probably the most important thing anyone can do is before they go to work is expect a good day. At least with that thought in mind it probably will be.

Same with our personal life. Expect a good day when you get up in the morning. If you don't there is no chance it will be. The first thing that happens you will say I told you so and it will just go downhill from there.

Many people sabotage their lives all the time cause they never leave the gate with positive affirmations. There is no energy right from the get go. Life is a drag.

I never had so much motivation as when we had our kids. I want everyday to be a good one and if it isn't the best at least I gave it my best shot. I did what I could.

When I serve a table I am serving it for my family. There is a lot riding on that one table and I gotta make sure I do the best I can. Do I make mistakes? Hell yes I do. But I am human.

So what we do each day impacts us and others around us whether you think so or not. Our decisions effect others around us either positive or negative.

Make it a good day...

Never Take Anything for Granted

2011-08-01T01:03:00.003-04:00

I guess the only piece of advice I would like to give to any service professional out there is never take anything for granted.

As a waiter if a table says their food is good check back later and see if they are still enjoying the meal by saying something like , everybody doing okay here??

In fact I would go so far as to say anything you have in your life right now never take it for granted. Because it could be all gone tomorrow. Be thankful and each day try to give extraordinary service in your craft , whatever it is.

Be grateful that we are able to do what we do. Giving service to others.

Be genuine and show people you care about them which starts off by being friendly toward others.

I know as a waiter I can make a mistake but by showing genuine empathy and friendliness toward that person they will show forgiveness back to you.

The successful human being is not someone who knows and does everything close to perfection but is one who can win over people on sincerity.

Be real......

Twitter Account

2011-07-29T11:43:00.002-04:00

I deleted my twitter account today. I was hacked and people kept getting these messages from me I never sent out.

I will in a while start a new one but rather than have an automatic feed of drinks and wines going out I will just use it for contacting others. The feed got me hacked I believe.

It is too bad because I believed there was a lot of good information I was tweeting about.

But I would rather give up tweeting than bother others. Sorry for the hacked twitter account and weird tweets.

When You Rely on Tips To Pay the Bills You Should Have This

2011-07-27T01:02:00.003-04:00

A bank account which has overdraft just in case a bill has to be paid before you have enough funds in the bank. It relieves a lot of stress. Especially if your partner works for tips too.

All our bills are pre-authorized payments so with the overdraft I know they are covered.

We also pay ourselves every Friday. It is not much but at least it is something.

Oh yes if you leave a job don't until you have another to go to. It is amazing how quick any savings disappears.

Like someone once said, "Keep the hammer down!" Just keep it going. Don't save some money just to waste it on nothing. Have a goal.

Get it done!

Take Your Time

2011-07-19T00:01:00.001-04:00

When starting any new job or taking part in an opening of a restaurant the first thing a waiter should do is take an extra minute and make sure you give yourself extra time to do it right.

For example the table numbers will all be new. Take time to know your table numbers so that you don't make the mistake of entering a meal on a wrong table. This creates a waste of energy. Now you have to alert the kitchen and get a manager to transfer the order to the correct table number.

The first few days it takes some tables to figure out what are the times for meals coming out of the kitchen. Sometimes I may intentionally slow down the service just so everything comes out the proper time. After all it is a new dining experience for the guest so give them some moments to enjoy the new atmosphere and decor. If there is some space between the appetizer and entrees don't panic. As long as everything comes out as they ordered it there should be no problem. Nothing worse than having a salad come out in two minutes and them finishing it quickly then having to wait a half hour for their mains to come out.

An exception would be a table with young children. They may want to eat in a hurry.

As well when working in a new restaurant layout take your time and look around you while you are walking and carrying plates and trays of drinks. Go slowly cause for sure someone will be heading quick somewhere and will cause a spill. Be like a driver on a freeway and keep a watch out for the other person.

One thing a restaurant may not want to do but a lot do it anyway is open during an especially busy time of year. They want to make a lot of money right off the hop instead of go for a slower opening. A slower opening allows the restaurant to work out the kinks and fine tune operations before the place is jumping.

I remember one time I was part of a restaurant opening and this one chose to open Mother's Day. What a disaster. I think half the meals must have been given away that day. I remember that restaurant didn't last very long. The bad start just led to other bad things very quickly.

So all in all it pays to take your time for a couple of weeks just to get things down right. Once they are and you feel more comfortable each day then you are ready to rock.

The Top 10 Reasons I am Much Better Now Where I Work Compared to Where I Used to Work

2011-07-17T20:19:00.006-04:00

1. I am off today and today is Sunday.
2. I had fun at the beach today with my family.
3. My wife is happy at her job.
4. I am planning what fun things we are going to do the rest of the summer.
5. My kids are going to have a fun summer.
6. I am going to have a fun summer.
7. When I work I will enjoy it.
8. I feel very thankful for having the opportunity to come back to people who actually say they are happy to see me back.
9. My personal values still are more important than material things.

and 10 I must be better cause I am already planning next year's vacation.

It Was a Good First Night

2011-07-14T00:01:00.000-04:00

I have to say I was very pleased with my first night back at my old job in a newly renovated restaurant. It looks real nice and if you added a tablecloth and a vase on the table it would outdo any fine dining restaurant. I am glad it doesn't have that though because it still has that casual fine dining appeal.

But it is enough I think that people may want to instead get a sitter for their 2 year old whereas before you would see people bringing them in and letting them run around the restaurant.

As well with the warmer feel of the restaurant I believe you will see less the guest who wants to rush and get out as opposed to the guest who now comes to eat and wants to enjoy the ambience.

This will I expect lead to a higher guest check and a place you would want to reserve a table rather than just walk in and expect one because of the fast turnaround. Judging by the first night the tip average appears to be higher too.

In conclusion I believe this may lead to a more sophisticated guest who comes in for an occasion to share with others.

It has been awhile since I worked in such a fine place but one I can easily fit in quite nicely.

It is all good..

I Wonder How Many of Us Have Served a Guest Like This?

2011-07-13T00:21:00.004-04:00

Waiter: Good evening sir , how may I help you?
Guest: How much is a Coca - Cola?
Waiter: Why sir that is $2.00.
Guest: Are there any refills?
Waiter: Yes.
Guest: How much does the refill cost?
Waiter: They are free refills.
Guest: Great I will take a refill then.

A joke my son told me today. I thought it quite funny.

It is Pretty Simple Being a Waiter Isn't It??

2011-07-12T00:01:00.000-04:00

You get some money and take some time off then you gotta go back and make some money again.

You make some money again enough to pay your bills then save a bit to take a holiday so you can pay your bills while you are off then it is back to work again.

You go back to work to make some money for your next time off then you take some time off with enough money to pay your bills and then it is time to go back to work and make some more money.

After working a while you save enough money this time for a vacation with enough money leftover in the bank to cover your bills then just in time you are back to work to make more money so you can take another vacation a year from now.

A year from now you take another vacation with enough money leftover in the bank to cover your bills then just in time you are back to work to make some more money so you can take some time off sometime.

Sometime you take some time off with enough money in the bank to sit around the house for a week then it is time to go back to work knowing you have had enough in the bank while you are at home to cover your bills.

Two years from now you save enough money to take a longer vacation in some faraway place knowing you have enough money in the bank to cover the bills and when you return it is time to go back to work cause you need the money to cover your bills that are coming due next week.

You reach 75 years old and your kids move away and you are finally alone. The wife and you sell whatever your house is worth but because now you are not working as waiter anymore you buy something cheaper like a trailer hoping that you will have enough money in the bank to cover the bills while you and the wife finally take a vacation by yourself.

When you return you decide maybe it is best to get a job part time as a waiter in an old folk's home so you will have enough money to take another vacation in the near future.

Pretty simple wasn't it???

The Grass is Greener......

2011-07-10T00:01:00.001-04:00

I am sure you have heard someone say that before. You know you leave something to try something else. You could be changing jobs , girlfriends , moving , dyeing your hair , wearing something outrageous. The list goes on.

Whenever I hear that I have to agree with them. The grass is always greener.

If it wasn't greener I would be working where I was working at 17 years old at Humpty Dumpty still as a shipper receiver making minimum wage. I wouldn't have gone anywhere cause there would have been too much change and risk for one to handle. I certainly wouldn't have met my wife and had two great kids if I stayed put and thought the same.

In other words if you don't think that the grass is greener on the other side you end up doing nothing all your life. No risk no gain.

There was a waiter that worked at the airport since 1969. 42 years he has worked there and he even got fired once and returned. He is 67 years old and he says one more year and he is retiring. Now he may be happy but I couldn't do it.

So as I return to my job that I had before the airport that saying comes to mind.

I am apt to think that throughout my life I always thought the grass was greener. After all that is how I found the job I am returning to this coming week.

If I didn't think the grass was greener I would be still working at Humpty Dumpty having done pretty much nothing my entire life up to now.

Not only has the grass is greener thinking helped me out but it has helped me develop as a human being. I can't imagine playing things safe through all the years. You gotta try some things.

So I am fired up and ready to go starting Tuesday. I am excited about this coming few months.

I am even inclined to say that imagine a top waiter you know and multiplying that by ten times. That is how ready to go I am.

A new restaurant , television appearances coming up in the Fall. Wife and kids doing good.

Yes my friends the grass is greener.......

If I Had to Do It All Over Again

2011-07-06T00:01:00.001-04:00

Okay I don't start working till next week so I am doing some stuff with the kids around the house. My wife is back for 3 in a row starting tomorrow at work in what would be considered her first full week at work.

But to finish off what the title said , if I had to do it all over again knowing what I know now I would have studied and played the piano or guitar.

Seriously when I see my kids play the piano every Tuesday at the Conservatory I am amazed. When they play at home I am spellbound. A big smile comes to my face.

To be able to do something that few people can do and later on if you get good enough have others pay to see you perform. That is the ticket..Period

I say to them often do something different and get good at it. Practice.. Don't be a conformist. Be unique at something and enjoy it.

I don't know if they will continue to play the piano when they are older. But there are 10 grades. My oldest is on Level 4 and my youngest on Level 1.

I said to the teacher one time there is no hurry. This is a marathon and the goal is to finish all 10. He said to me that is good because sometimes it takes two years to finish one level. Wow I thought. What incredible knowledge to possess.

They were a bit bored today so took them to the library to get some books. My oldest got a bunch of how to do cartoon animation books and the other some good Geronomo Stilton books he enjoys.

They read a lot. Readers are leaders....

Reading + Information = Knowledge

Knowledge gives you an opinion on something and makes you become aware of and sociable with others. It makes you an interesting person to know and be with.

If you have nothing to say people will just walk away....

Happy July 4th to My American Friends

2011-07-04T08:42:00.001-04:00

The Cool Thing About Technology

2011-07-04T00:01:00.001-04:00

The last week I was at the airport I saw something that was really cool.

This guy sat down and ordered his meal and whipped out his laptop. Not uncommon as every other table seemed to be working on a laptop or texting someone on their blackberry. The meal most of the time seemed a reason for travellers to just be able to use the table to conduct business while on the fly so to speak between flights.

But this guy who was probably in his late 20's or early 30's put on an earphone and on his screen began talking to what appeared to be his wife and son on Skype.

All through his meal he was having a great conversation and when his meal was up closed his laptop and asked for his bill.

I couldn't help but ask him if that was his wife and son he was talking to over the internet. Their faces were very clear. He said yes proudly and said they were in Auckland New Zealand and he had now been travelling 25 hours and had one more flight to go before his final destination of Montreal where he was originally from. He now lives in Auckland.

Wow I said isn't technology amazing to be able to talk like that and see the person so clearly with so many miles in between. Who would have thought even 15 years ago you would be able to do such a thing.

I must admit I am not that excited about texting people but to see someone's face 1000's of miles and many time zones away and be able to talk too, that is incredible! That is communication at it's very best. To see that person.

I guess that will be the next step for the smartphones unless I am already behind the times. When you can text someone and see them on your phone while doing so. I will have to watch out for that one. Real conversation begins when you can see the other person in my opinion.

60 Ways To Become the Person You Love

2011-07-03T00:01:00.000-04:00

What is that saying. You gotta like yourself first before you can help others. I don't know but have a look at some of the things we should do for ourselves. Keep it real.

Happy Birthday Canada 144 Years Old Today

2011-07-01T08:59:00.002-04:00

In the old days of television there was the anthem that would signal the end of the programming day.

Here is an old one and at the end check out the time. TV used to shut down pretty early back then.

People's Reaction On My Last Night

2011-06-30T11:19:00.003-04:00

You always get a few remarks on your last day which might indicate people's mood toward the place in which they work. Some of the ones are:

1. I wish I was the one that was leaving.

2. Wish it was my last night.

3. You are a nice guy and smart getting out now unlike the rest of us.

4. Buddy you are a smart man....

The thing is this one of those places you work where if you stay awhile you become trapped. While I worked there many people who have been there for some years will say things like that but they have been become entrapped in that world and the fear of moving elsewhere poses a greater risk than staying put.

The sense of security they get from a union even though it is a lousy one is strong enough to make them stay. Soon the new person who stays on becomes changed and loses initiative. Then complains. The outside world away from the airport becomes daunting.

The people were nice but the airport community was a closed one. It affected the people working there. I could sense a change in me even after only a few months.

It wasn't for me. I am going back to a place I really enjoyed.

Sexual Harassment Expiry Date

2011-06-29T01:18:00.003-04:00

A co-worker showed me something tonight that we had a chuckle about. On the bulletin board for the restaurant there was a letter stating what the rules were concerning sexual harassment.

Fine , but it was revised September 1st , 2010 and expires August 31st , 2011.

So we laughed. Does that mean on September 1st unless a new notice goes up everyone can harass everyone else? Since when does sexual harassment change from year to year???

I mean how stupid is that?? This place is too much really! I am glad I am outta there tomorrow. No more freakin' rollups , sweeping and mopping the floor till 11:30.

On my resume if I ever put this place down as having worked there I can always apply for a janitor job!

If I had worked in the restaurant I am in now I would have left after the first week! The other day I made $86 in tips then filled my tank up and it cost me $82. The maple syrup I bought for a treat to go with my wife's waffles in the morning put me over.

Okay I am griping but this place was too much. Stressful yes and happy to be leaving.

My Wife Starts a New Job Today

2011-06-28T10:05:00.006-04:00

Since January 11th when my wife said good bye to her last job that quite frankly was getting on her nerves real bad she has a bit of time off to relax while I worked somewhere that made up for her hours lost.

She hasn't had that great a time coping with bronchitis then we found out it was pneumonia. Also some high blood pressure had to be controlled that I think was a direct cause of the job she left.

Anyway today she starts a new one as a server doing lunches only from 10:30 to 3. This means no getting up for her at 5AM going to work and setting up buffets , waiting for the cook to arrive, and people coming in before the restaurant opens to get a morning coffee.

Now it will be just go in and check the reservations. Check the features and open the doors. That is about it.

I know she will do a good job as always and because of her finding this job I am also able to go back to where I used to work. Together we should make some decent money without killing ourselves and being able to partake in some family activities together.

Thinking along those lines my two boys got outstanding report cards. In fact my oldest one in the gifted class got all A and a B+ in Dance. It was so good that when I read it I wept openly.

I guess I got emotional because as a parent that is what you hope for. If we didn't spend some time with them it wouldn't have happened.

So I guess what I am saying is you gotta have a balance in life. Sure you need the money but it is how you make it that is the most important. If all you are going to do is work it affects your mind. One guy I was talking to at the airport has waited on tables there for 7 years and has never had Christmas day off or New Year's. No wonder there is a sense of sarcasm and bitterness within him when speaking of the job.

I don't want to be that. If I had to , I would work day and night but if I don't have to why would I?

What I am saying is live life if you can while you are alive if that makes any sense. Don't wait.

Don't Say Anything or We Will Never Get Outta Here

2011-06-27T09:16:00.004-04:00

Last night three of us are closing. Everything is done. I have swept and mopped the floor. We are all cashed out and have deposited our envelopes.

All three of us have punched out as well then one of us ( not me ) ask if the morning staff will have plenty of rollups for their shift tomorrow. There are already two baskets full.

The manager says we should check if there is any cutlery remaining and if so we should finish it up. We check and the remaining cutlery isn't even washed yet. We go tell the manager and he says we should just run it through and between the three of us it should only take a few minutes to finish.

So all three of us punch back in to wait for the cutlery and then finish another 30 rollups.

Let me ask you if you think it was worth it for the company to pay 3 of us to stay later and do 30 rollups especially when the morning staff have nothing to do for the first hour they are in.

So last night I finally get out at 11:30 reach the parking lot at 11:50 and hit the highway at 3 past midnight. All for a few extra rollups.

I am not saying that work shouldn't be completed before one goes but everything was done until one chirped up about cutlery. I mean it wasn't even washed yet for pete's sake and we gotta stay and wait.

Grrrrrr...........Well it is only two more shifts after all.

No problem.

I Recommend This Book For Everyone Who Wants to Make More Money

2011-06-23T08:41:00.003-04:00

David Hayden from www.hospitalityformula.com has just released a book today called " Tips for Improving Your Tips " or as the title aptly says Tips2.

David has tirelessly worked describing every facet of service in the dining room and from experience passes on what he has learned on how a waiter can improve his take home pay.

I think this book deserves to be mentioned because from what I have read of it anyone who is serious about making money in the industry and wants to make a career of it needs to know how it is done from someone who is doing just that.

The site to go to is www.tips2book.com and the kicker is until July 1st if you order the book and in the coupon section write extraordinaire you get 20% off the price.

So there you go waiters it is a small price to pay to make more money.

Gum Anyone?

2011-06-21T00:01:00.000-04:00

I am shocked by the amount of gum I find that people take out of their mouth and stick underneath the table.

Really is it so difficult to just take it out and put it in a kleenex or deposit it in the nearest garbage. Or even politely ask the waiter for something to put it in.

Last week we had to check our tables and take off all the gum that people have been putting underneath since a very long time. Imagine now working in an airport where people come and go and never come back to eat.

I stopped after a table and a half. There must have been 20 pieces of gum under one table alone. It would take someone all day to get it all off the 50 tables in this restaurant and even then I think that is being optimistic.

The next time you are in a restaurant run your hand or check underneath your table and see if there is gum that has been left behind.

It may surprise you.

My Kids Will Never Work in a Restaurant

2011-06-20T00:36:00.004-04:00

My 7 seven year old says to me while I am saying good bye shortly after 1 to go to work,

"Dad you know what I don't understand?

Me: " What is that?"

Son: "Why do you have to go to work on Father's Day?"

I replied back that is right and that is why you are going to be doing something else when you start working. Not work on Father's Day I tell him.

You see my kids are noticing stuff. The older one is the same way.

They know if they work in this field like I do and their Mother has their holidays are shot.

End of story......

15 Years Ago Today

2011-06-18T10:16:00.003-04:00

That is when my future wife came to Canada from Iceland. That was a very good day!

I Had One Great Day at the Airport

2011-06-15T08:35:00.003-04:00

Well now it is all said and done with yesterday's two week notice I have to say that what I was making for 8 hours and what I thought I would be making were two different things.

As usual people are always talking how busy it use to be and now it is not anymore and there are too many waiters and not enough business to warrant it etc. etc.

But there was last Saturday when I was working in the first restaurant before I was rotated and it was really slow when I came in at 2:30. In fact it was so slow they let a person go who was still a bit hungover from the night before.

Well we got hit after that. I had my 10 table section and getting the big parties coming in and as a lot of the people only spoke French I was at my best speaking back to them in their native tongue. Everything was coming out great. People ordering steaks and add-ons running up the bill.

Well I knew I had a good night. On cash out I noticed I was pretty busy with 37 tables and 85 guests.

With just over $1400 in net sales and tipping out $28 I walked out of there with $328 in my pocket.

I thought that was pretty awesome. I thought I would be making that everyday when I started and I was led to believe that. I figured over 8 hours and with so many tables that I had to do at least $250 a day.

But in the end for all the hours it was not something to make me stay. The tips were not as abundant as first thought. It did not outweigh the time lost at home.

Sometimes you got to know what things are more important in life.

What Part of I Need Monday Nights off To Teach Bartending Do They Not Understand?

2011-06-14T00:01:00.000-04:00

A few days ago the manager comes to me and ask me if I have found someone to work for me on Monday night since I teach the class that night.

I say no I haven't yet and he says if you cannot find anyone just remember the next time they ask you to switch shifts just say no.

After that I thought to myself did he really think I was just going to drop my class to work Monday night? Just tell people who paid for the course that I couldn't make it cause my boss wouldn't give me it off. Especially with Rogers TV coming to do some video of some students making some drinks.

So today I had to phone in sick and they asked for a doctor's note. How incredulous! Are they just crazy or what? They are just cruel whom I work for that is what I think. They like playing games with people.

To top it off they have far too much staff working on the floor anyway. Two people left early yesterday because there was no business. I think they could have scheduled me off tonight.

I Will Be On Nationwide Television October 6th

2011-06-13T02:12:00.003-04:00

I will be on a customer service documentary that will be aired nationwide on October 6th at 9PM on a show called HotDocs. This is going to be on the CBC.

Last November you may have recalled I did a shoot for this documentary featuring me a waiter serving others in a restaurant.

Oh and another thing tonight in the Bartending class Rogers TV are doing some live shots of the class mixing some drinks and having fun. This is all part of the Georgian College feature where earlier in the week I did an interview.

This should give the course a boost for enrolment and the documentary in October should be real fun to watch. I mean really who gets on tv across the country like that in prime time no less!