& COOKING ARTICLE
have decided to cook for a living. Maybe you were brought
up in a restaurant or you discovered cooking was a hidden
talent that you could nurture and perhaps even make
money doing something that you enjoy. But in order to
share your art with the world at large, it has to pass
through my hands. Little of what you produce will ever
touch a persons tongue if Im not there to
a waiter. I have been working at a fine dining
level of service for 10 years and before that I worked
at the deli and diner level for more years
than I care to remember. I became a waiter because I
was born into a restaurant family. Service is as natural
to me as breathing. That doesnt mean I like it
all the time. Lets face it, even the air stinks
occasionally. But Ive tried other professions
and I have always come back to service.
relationship between the front of the house and the
back of the house breaks down to this, its most basic
element: we need each other. In order to be a waiter,
I need food to serve. I would prefer to serve food that
I am proud of and can recommend without reservation.
In order to be a chef, you need to have your menu represented
and served the way you like. And if the communication
between the chef and the waiter is as it should be,
then the customer will be satisfied and will come back
again and again. The waiter makes decent tips and the
chef gets a glowing reputation and the business grows.
What could be sweeter?
only it were that simple. It isnt always easy
to get information from a chef. Theres lots going
on in a kitchen as the line crew starts gearing up for
service. So there should be a moment before the doors
open when the chef is accessible and can go over menu
items that any waiter might be unsure of. This includes
tastings. Nothing is as valuable to a waiter as seeing
the presentation and understanding all the important
elements of a dish before the customer arrives. And
nothing is more frustrating than a chef who doesnt
do this on a regular basis.
this means that the waiter has a responsibility to listen
and remember the information when its offered.
I have known waiters who will get up from a pre-shift
meeting and go blank. They have no idea what the specials
are and cant remember the difference between sautéing
and braising. How should you deal with them?
sorry to say that the only way a chef can be sure whether
the waitstaff gets the menu or not is by administering
tests. This can be done in the few extra minutes before
service with the entire staff or you can sit down with
each server individually and quiz them verbally. It
shows the waiters that you are serious about your food
and want the same commitment from them. With the confidence
that having the correct information gives, a waiter
can then be an effective salesperson and offer complete
service to any guest.
Sunshine's first job in a restaurant was washing the
glasses in her father's Kosher deli. Currently she is
a waiter with Ritz-Carlton Hotels & writes for www.GlobalChefs.com.
written by Jeremy Emmerson and supplied by
Hub-UK : email@example.com