Thursday, February 11, 2010

You're A Food Server. Do I Really Need To Know Your Name?

(The title sounds like a Boy George Song)

To introduce or not to introduce?  That is the question?

As there are two sides to every coin, there are two sides too every opinion.  In this corner wearing the white trunks, we have the majority of guests that neither wish nor require a food server introduction.  They do not seek this enlightenment and clearly are able to identify the server, by the attire and nametag. They understand the function the server plays in the grand scheme of things.  They find the whole business of an introduction rather irksome,  superficial and completely unnecessary.  They prefer the food server to remain nameless and only in the event of “need” shall they solicit “it” or “hey you” for attention.  Ok, so I’m being a tad facetious, just having a little fun.

Am I sending a subliminal coded message in depicting the Champion Mohammed Ali, (White trunks) punching the lights out of Sonny Liston, (Black trunks) back in 1965?  Possibly? Does the Golden Rule apply in this instance?

The challenger in the opposite corner wearing the black trunks finds a server introduction to be a nice, pleasant and personable courtesy.  It is of no major importance one way or the other, so long as the food is dispensed amiably, skillfully and timely.  What they find irksome, superficial and completely disingenuous is a food server who dispenses an excessive amount of chatting, charm, coquettish  and flirtatious innuendoes, believing that this behavior will result in a more generous gratuity.  I thought sincerity was free and not to be used as a bartering tool. 

Located smack in the middle of the ring, is the referee who can be identified by the bold embossed (invisible) letter’s,  spelling P O L I C Y across his forehead.  What many guests fail to realize is that company policy dictates, that a server must introduce himself or herself, whether they are wearing a nametag or not.  The introduction is not at their disgression, its policy and to be performed without question.  You can make your opinion heard to change the policy in the form of an email, written letter or completing a comment card.   Not to the server ~ they are powerless.

The American food industry opened the door on this issue when they started the “gender neutral language” replacing waiter and waitress, with the generic Food Server or Wait Staff.  Must one resort to calling out to a server with a blunt, “Oh, you hoo, food server person, I need you?”  Now that doesn't sound very nice.

Back in the old days it was common to refer to a waiter by the French term “Gar·çon” [pronounced Gar-sawn] meaning young man.  However in France, it is considered the height of rudeness to address a waiter as anything other than monsieur or mademoiselle, depending on gender.   Therefore I caution you when in France, not to refer to the server as “Gar·çon” because they are libel to punch your lights out.  Personally, I prefer to address my server as Sir or Miss and I’m done with it, because my ability to retain names is deplorable.  I enjoy being polite and its the way I would want to be addressed.

Surprisingly, we receive a tremendous amount of mail referencing this issue as a major guest pet peeve, most of whom hate, hate, hate, the parroted server introduction.  

We await your vote...  To introduce? (Black trunks) or not to introduce? (White trunks)  That remains the question.  

Cheers, Gabriella

Dear Audience,   Please share our blog site with others.  Know a server that could stand some positive reinforcement? Someone applying for a food server job?   By sharing your captivating dining experience with us, we are able to recycle it into a lesson to be shared and help others. Nice!

2010 ptsaldari.posterous.com : PTsaldari Group Inc. | The Art of Serving Well | Serve Me Well Inc. All rights reserved. This article originally appeared on ptsaldari.posterous.com blog authored by PTsaldari.  This article may be shared and reprinted as long as this entire copyright message accompanies it. Email: ptsaldari@gmail.com

<script name="eabb44f4-16c4-11df-a43c-123139069a14" src="http://izearanks.com/itk/show/ptsaldari-posterous-com" type="text/javascript"></script>                        Tigers love to tug on purple ducks

 

Posted via email from ptsaldari's posterous

You're A Food Server. Do I Really Need To Know Your Name? (sounds like a Boy George Song)

To introduce or not introduce?  That is the question?

As there are two sides to every coin, there are two sides too every opinion.  In this corner wearing the white trunks, we have the majority of guests that neither wish nor require a food server introduction.  They do not seek this enlightenment and clearly are able to identify the server, by the attire and nametag. They understand the function the server plays in the grand scheme of things.  They find the whole business of an introduction rather irksome,  superficial and completely unnecessary.  They prefer the food server to remain nameless and only in the event of “need” shall they solicit “it” or “hey you”, for attention.  Ok, so I’m being a tad facetious, just having a little fun.

Am I sending a subliminal coded message in depicting the Champion Mohammed Ali, (White trunks) punching the lights out of Sonny Liston, (Black trunks) back in 1965?  Maybe?

The challenger in the opposite corner wearing the black trunks finds a server introduction a nice, pleasant and personable courtesy.  It is of no major importance one way or the other, so long as the food is dispensed amiably, skillfully and timely.  What they find irksome, superficial and completely disingenuous is a food server who dispenses excessive amounts of chatting, charm, coquettish  and flirtatious innuendoes, believing that this behavior will result in a more generous gratuity.   I thought sincerity was free and to be used as a bartering tool. 

Located smack in the middle of the ring, is the referee who can be identified by the bold embossed (invisible) letter’s,  spelling P O L I C Y across his forehead.  What many guests fail to realize is that company policy dictates, that a server must introduce himself or herself, whether they are wearing a nametag or not.  The introduction is not at their disgression, its policy and to be performed without question. 

The American food industry opened the door on this issue when they started the “gender neutral language” replacing waiter and waitress, with the generic Food Server or  Wait Staff.  Must one resort to calling out to a server as, “Oh, you hoo, food server person, I need you?”

Back in the old days it was common to refer to a waiter by the French term Gar·çon”[pronounced Gar-sawn] meaning young man.  However in France, it is considered the height of rudeness to address a waiter as anything other than monsieur or mademoiselle, depending on gender.   Personally I prefer to address my server as Sir or Miss, and I’m done with it, because my ability to retain names is deplorable. 

Surprisingly, we receive a tremendous amount of mail referencing this issue as a major pet peeve, most of whom hate , hate, hate, the parroted server introduction.  

Introduction? (Black trunks) or no introduction? (White trunks)  That remains the question.   We await your vote...

Cheers, Gabriella

Dear Audience,   Please share our blog site with others.  Know a server that could stand some positive reinforcement?  Someone applying for a food server job?   By sharing your captivating dining experience with us, we are able to recycle it into a lesson to be shared and help others. Nice!

2010 ptsaldari.posterous.com : PTsaldari Group Inc. | The Art of Serving Well | Serve Me Well Inc. All rights reserved. This article originally appeared on ptsaldari.posterous.com blog authored by PTsaldari.  This article may be shared and reprinted as long as this entire copyright message accompanies it. Email: ptsaldari@gmail.com

<script name="eabb44f4-16c4-11df-a43c-123139069a14" src="http://izearanks.com/itk/show/ptsaldari-posterous-com

" type="text/javascript"></script>        Tigers love to tug on purple ducks

Posted via email from ptsaldari's posterous

You're A Food Serve. Do I Really Need To Know Your Name? (sounds like a Boy George Song)

To introduce or not introduce?  That is the question?
As there are two sides to every coin, there are two sides too every opinion.  In this corner wearing the white trunks, we have the 
majority of guests that neither wish nor require a food server introduction.  They do not seek this enlightenment and clearly are able to identify the server, by the attire and nametag. They understand the function the server plays in the grand scheme of things.  They find the whole business of an introduction rather irksome,  superficial and completely unnecessary.  They prefer the food server to remain nameless and only in the event of “need” shall they solicit “it” or “hey you”, for attention.  Ok, so I’m being a tad facetious, just having a little fun.

Am I sending a subliminal coded message in depicting the Champion Mohammed Ali, (White trunks) punching the lights out of Sonny Liston, (Black trunks) back in 1965?  Maybe?

The challenger in the opposite corner wearing the black trunks finds a server introduction a nice, pleasant and personable courtesy.  It is of no major importance one way or the other, so long as the food is dispensed amiably, skillfully and timely.  What they find irksome, superficial and completely disingenuous is a food server who dispenses excessive amounts of chatting, charm, coquettish  and flirtatious innuendoes, believing that this behavior will result in a more generous gratuity.   I thought sincerity was free and to be used as a bartering tool. 

Located smack in the middle of the ring, is the referee who can be identified by the bold embossed (invisible) letter’s,  spelling P O L I C Y across his forehead.  What many guests fail to realize is that company policy dictates, that a server must introduce himself or herself, whether they are wearing a nametag or not.  The introduction is not at their disgression, its policy and to be performed without question. 

The American food industry opened the door on this issue when they started the “gender neutral language” replacing waiter and waitress, with the generic Food Server or  Wait Staff.  Must one resort to calling out to a server as, “Oh, you hoo, food server person, I need you?”
Back in the old days it was common to refer to a waiter by the French term 
Gar·çon”[pronounced Gar-sawn] meaning young man.  However in France, it is considered the height of rudeness to address a waiter as anything other than monsieur or mademoiselle, depending on gender.   Personally I prefer to address my server as Sir or Miss, and I’m done with it, because my ability to retain names is deplorable. 

Surprisingly, we receive a tremendous amount of mail referencing this issue as a major pet peeve, most of whom hate , hate, hate, the parroted server introduction.  

Introduction? (Black trunks) or no introduction? (White trunks)  That remains the question.   We await your vote...
Cheers,
Gabriella

Dear Audience,   Please share our blog site with others.  Know a server that could stand some positive reinforcement?  Someone applying for a food server job?   By sharing your captivating dining experience with us, we are able to recycle it into a lesson to be shared and help others. Nice!

2010 ptsaldari.posterous.com : PTsaldari Group Inc. | The Art of Serving Well | Serve Me Well Inc. All rights reserved. This article originally appeared on ptsaldari.posterous.com blog authored by PTsaldari.  This article may be shared and reprinted as long as this entire copyright message accompanies it. Email: ptsaldari@gmail.com

<script name="eabb44f4-16c4-11df-a43c-123139069a14" src="http://izearanks.com/itk/show/ptsaldari-posterous-com" type="text/javascript"></script>
Tigers love to tug on purple ducks

Posted via email from ptsaldari's posterous

You're A Food Server. Do I Really Need To Know Your Name? (sounds like a Boy George Song)

To introduce or not introduce?  That is the question?
As there are two sides to every coin, there are two sides too every opinion.  In this corner wearing the white trunks, we have the
majority of guests
that neither wish nor require a food server introduction.  They do not seek this enlightenment and clearly are able to identify the server, by the attire and nametag. They understand the function the server plays in the grand scheme of things.  They find the whole business of an introduction rather irksome,  superficial and completely unnecessary.  They prefer the food server to remain nameless and only in the event of “need” shall they solicit “it” or “hey you”, for attention.  Ok, so I’m being a tad facetious, just having a little fun.

Am I sending a subliminal coded message in depicting the Champion Mohammed Ali, (White trunks) punching the lights out of Sonny Liston, (Black trunks) back in 1965?  Maybe?

The challenger in the opposite corner wearing the black trunks finds a server introduction a nice, pleasant and personable courtesy.  It is of no major importance one way or the other, so long as the food is dispensed amiably, skillfully and timely.  What they find irksome, superficial and completely disingenuous is a food server who dispenses excessive amounts of chatting, charm, coquettish  and flirtatious innuendoes, believing that this behavior will result in a more generous gratuity.   I thought sincerity was free and to be used as a bartering tool. 

Located smack in the middle of the ring, is the referee who can be identified by the bold embossed (invisible) letter’s,  spelling P O L I C Y across his forehead.  What many guests fail to realize is that company policy dictates, that a server must introduce himself or herself, whether they are wearing a nametag or not.  The introduction is not at their disgression, its policy and to be performed without question. 

The American food industry opened the door on this issue when they started the “gender neutral language” replacing waiter and waitress, with the generic Food Server or  Wait Staff.  Must one resort to calling out to a server as, “Oh, you hoo, food server person, I need you?”

Back in the old days it was common to refer to a waiter by the French term Gar·çon”, [pronounced Gar-sawn] meaning young man.  However in France, it is considered the height of rudeness to address a waiter as anything other than monsieur or mademoiselle, depending on gender.   Personally I prefer to address my server as Sir or Miss, and I’m done with it, because my ability to retain names is deplorable. 

Surprisingly, we receive a tremendous amount of mail referencing this issue as a major pet peeve, most of whom hate , hate, hate, the parroted server introduction.  

Introduction? (Black trunks) or no introduction? (White trunks)  That remains the question.   We await your vote...
Cheers,
Gabriella

Dear Audience,   Please share our blog site with others.  Know a server that could stand some positive reinforcement?  Someone applying for a food server job?   By sharing your captivating dining experience with us, we are able to recycle it into a lesson to be shared and help others. Nice!

2010 ptsaldari.posterous.com : PTsaldari Group Inc. | The Art of Serving Well | Serve Me Well Inc. All rights reserved. This article originally appeared on ptsaldari.posterous.com blog authored by PTsaldari.  This article may be shared and reprinted as long as this entire copyright message accompanies it. Email: ptsaldari@gmail.com

<script name="eabb44f4-16c4-11df-a43c-123139069a14" src="http://izearanks.com/itk/show/ptsaldari-posterous-com" type="text/javascript"></script>
Tigers love to tug on purple ducks

Posted via email from ptsaldari's posterous

Thursday, February 4, 2010

The French Laundry Experience with Anthony Bourdain. Do we lead by example?

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The French Laundry Experience with Anthony Bourdain.  Do we lead by example?

A Food Buzz of Unparalleled Proportion.  Foodies!  Brace yourselves, you’re in for a real treat, something enormously entertaining, that is why we chose to feature, The French Laundry video with Anthony Bourdain.  Each of us is barreling down our own little road, working hard to establish our very own ‘je ne sais quoi’.   The French Laundry journey draws us in like a rip tide, allowing us to briefly kvell over its shoulder, exposing its uniqueness.  

Chef Keller, is like a huge big black hand that pushes you off the edge of a cliff, forcing you to spread your arms like wings and fly like a bird!  If you’re like me and can’t draw breath without learning something new, then you will enjoy the high standards he deploys.   

Per Se is the urban interpretation of The French Laundry set in the center of Manhattan.   

“When you acknowledge as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear; to make people happy.  that’s what cooking is all about.”   Thomas Keller

Per Se Philosophy
“In the end, a great meal is not about the food and the wine. A great meal is an emotional experience.  We try to make it an extraordinary one by creating a beautiful place, one filled with staff who cares about it as they do about their home, and care for you as the most important guest in it.  Our chefs are obsessive about the culinary details and fundamental techniques that are the foundation of an exciting culinary imagination and a kitchen that delivers the very best products of the earth to the table.  No detail or element can be less important or more important than another.  Because a great meal is not one that fills you up.  A great meal is a kind of journey that returns you to sources of pleasure you may have forgotten and takes you to places you haven’t been before.” 

Per Se Staff
“The staff is the foundation of what this restaurant was, what this restaurants is, and what it will become.  “Staff,” though, doesn’t begin to describe the diversity, talent and commitment of the women and men who make this restaurant work every day.  They are the people I turn to for collaboration when we’re establishing new policies or new standards, or creating new dishes.  They’re the standard bearers.”

What was the purpose of this blog?  To show by example what high standards can accomplish.   This doesn’t mean we all have to own a French Laundry or a Per Se, not in the least.  What we need to take ownership of,  is the example we set for others?  Do we lead by example?  Our blog helps individuals to serve ANYONE by setting a good example.  That means guests, family, friends, even your cat!

Share your comments with us, we can’t wait!
Gabriella

Posted via email from ptsaldari's posterous

The French Laundry Experience with Anthony Bourdain. Do we lead by example?

A Food Buzz of Unparalleled Proportion.  Foodies!  Brace yourselves, you’re in for a real treat, something enormously entertaining.  All the more reason why we chose to feature, The French Laundry video with Anthony Bourdain.  Each of us is barreling down our own little road, working hard to establish our very own ‘je ne sais quoi’.    The French Laundry journey draws us in like a rip tide, allowing us to briefly kvell over its shoulder, exposing its uniqueness.  

Chef Keller, is like a huge big black hand that pushes you off the edge of a cliff, forcing you to spread your arms like wings and fly like a bird!  If you’re like me and can’t draw breath without learning something new, then you will enjoy the high standards he deploys.   

Per Se is the urban interpretation of The French Laundry set in the center of Manhattan.   

“When you acknowledge as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear; to make people happy.  that’s what cooking is all about.”   Thomas Keller

Per Se Philosophy
“In the end, a great meal is not about the food and the wine. A great meal is an emotional experience.  We try to make it an extraordinary one by creating a beautiful place, one filled with staff who cares about it as they do about their home, and care for you as the most important guest in it.  Our chefs are obsessive about the culinary details and fundamental techniques that are the foundation of an exciting culinary imagination and a kitchen that delivers the very best products of the earth to the table.  No detail or element can be less important or more important than another.  Because a great meal is not one that fills you up.  A great meal is a kind of journey that returns you to sources of pleasure you may have forgotten and takes you to places you haven’t been before.” 

Per Se Staff
“The staff is the foundation of what this restaurant was, what this restaurants is, and what it will become.  “Staff,” though, doesn’t begin to describe the diversity, talent and commitment of the women and men who make this restaurant work every day.  They are the people I turn to for collaboration when we’re establishing new policies or new standards, or creating new dishes.  They’re the standard bearers.”

What was the purpose of this blog?  To show by example what high standards can accomplish.   This doesn’t mean we all have to own a French Laundry or a Per Se, not in the least.  What we need to take ownership of,  is the example we set for others?  Do we lead by example?  Our blog helps individuals to serve ANYONE by setting a good example.  That means guests, family, friends, even your cat!

Share your comments with us, we can’t wait!
Gabriella

 

Posted via email from ptsaldari's posterous