To Serve or Not to Serve?
One of the most over looked aspects of the hospitality industry is Service.
The ambiance of a restaurant is very important to a customers over all experience. Having a bad server can make or break a good time out and will influence customers decision to come back again, this goes for cleanliness and appearance as well. This is why most businesses flourish. The repetition of consumers to a certain establishment is because they “plain and simple”, had a good time.
They enjoy the food and they enjoy the company.
Great service can be achieved easily through a proper training processes and a good management team. For chain facilities, (for example The Keg, Milestones, Jack Astor’s etc.) have a basic manual, uniform and staff policy that make them very similar from establishment to establishment. This reassures the guest that when they are about to dine they can expect very similar if not the same food and service as compared to a sister property.
Unfortunately there are more bad then good experiences being had by most people these days. A lot of this is because of time management. Drive-through is great when you are in a hurry but completely takes away the human interaction that usually would make one want to re visit if the food happens to be un-enjoyable. However with the majority of the population attempting to multi task an “on the go” feature is very appealing. Let’s just hope the product continues to remain reliable and the staff on there A game.
I find that anyone who works in the hospitality industry has a greater appreciation for good service because we know how it feels to have worked a slow night to a difficult busy night. Now it could be that the kitchen goofed or the customers are just being difficult but bottom line a bad night sucks and reflects a bad mood. Most of my friends are in or have been in a hospitality job.
One friend in particular is an excellent server and decided to create a blog rating different facilities in the area. Being a server for so long ensures that she knows what is fair and what is not when it comes to service. If you know of a place you would like her to rate, or would just like to see an experts opinion please follow the corresponding link and send the name and location to her web address.
Please Tip your waitresses 15% at least. Its a bare minimum to show appreciation for the attempt.
~"Nouvelle Cuisine, roughly translated, means: I can't believe I paid ninety-six dollars and I'm still hungry."~
Monday, March 21, 2011
Sunday, March 13, 2011
My Apologies, My Recipes!
My Apologies... My Recipes
My deepest apologies to all my followers. This blog and the last have been a little delayed to the fact that I am currently moving my residence from the beautiful Niagara region 2 hours north to Barrie area. I will try to make up a few blogs so on Thursdays I just have to post them but buying my very first home requires a lot more work then I intended and therefore has kept me very busy. With that being said I will continue to write about things I know and am learning.
I’m going to share a bunch of drink recipes with you that I enjoy in loving honor of Jessica. One of my Best friends and Birthday Girl! A Drink lover like me, who I’m sure will enjoy quite a few cocktails over this awesome celebration time.
Before I share my recipe list I just want to allow you to understand the terminology of making a drink.
Drinks are put together by different methods. Build, Stir, Shake, Combine and Layer are the most common methods of preparing the most delicious cocktails. Build is adding the ingredients as they are listed, Stir is to add the ingredients as they are listed and then stir them with a bartending spoon, Shake refers to the use of a shaker which allows you to add your ingredients together and then blend them very well, Combine can mean to build while adding ingredients simultaneously or combine separate and then to the drink. Last but not least Layer is to add one ingredient at a time but because of their viscosity level they will appear as if they are sitting on top of one other.
Drink Name: Apple Pie
Glass type: Cocktail
Method: Shake
Garnish: Slice of Apple, sprinkle of cinnamon
Recipe: 1 ½ oz. White Rum, 1 ½ oz. Sweet Vermouth, ¼ oz. Apricot Brandy, 2 Tsps. Grenadine, splash of lemon juice, Garnish.
Drink Name: Boiler Maker (Granddaddy of shooters)
Glass type: Shot glass and A Tall highball or pint.
Method: Drop & Shoot
Garnish: N/A (No time)
Recipe: Drop shot glass of whisky into a glass of beer. Be prepared to drink quickly.
Drink Name: Coffee Royal
Glass type: Cup/ Mug
Method: Build
Garnish: Whipped Cream (chocolate sprinkles if desired)
Recipe: 1 ¼ oz. Whisky or Scotch, Coffee, Garnish. (More of an after dinner drink)
Drink Name: Dry Manhattan
Glass type: Cocktail
Method: Stir
Garnish: Cherry
Recipe :1 ¼ oz. Rye, 1/8 oz. Dry Vermouth , Garnish.
Drink Name: Electric Popsicle
Glass type: Shooter
Method: Shake
Garnish: N/A (No time)
Recipe: 1/3 Each Vodka, Parfait Amour, Creme De Banane, Dash of Lime Juice.
Drink Name: Flying Cow
Glass type: Champagne
Method: Shake
Garnish: Pineapple Slice
Recipe: 1 oz. Brandy, ½ oz Apricot Brandy, 2 oz. Pina Colada, Garnish
Drink Name: Godfather
Glass type: Rock
Method: Build
Garnish: N/A
Recipe: Ice to loosely fill the glass, 1 ¼oz. Scotch, ¼oz. Amaretto.
Drink Name: Jelly Bean
Glass type: Shooter
Method: Layer
Garnish: Can be Flamed. (Yes, you light the drink on fire if desired)
Recipe: 1/3oz. Grenadine, 1/3oz. Anisette, 1/2oz. Tequila
Drink Name: Banana Split
Glass type: Champagne
Method: Combine
Garnish: Cherry
Recipe: 1 ½ oz. Swiss chocolate Almond, ½ oz. Creme De banana, 3oz. Cream. Combine in blender with ice cubes. Garnish. (May substitute ice cream for cream)
Drink Name: Whisky Sour
Glass type: Sour
Method: Shake
Garnish: Cherry.
Recipe: 1 oz. Canadian whisky, 2 oz. lemon juice, Garnish. (Any desired liquor may be substituted
EX. Scotch Sour)
My deepest apologies to all my followers. This blog and the last have been a little delayed to the fact that I am currently moving my residence from the beautiful Niagara region 2 hours north to Barrie area. I will try to make up a few blogs so on Thursdays I just have to post them but buying my very first home requires a lot more work then I intended and therefore has kept me very busy. With that being said I will continue to write about things I know and am learning.
I’m going to share a bunch of drink recipes with you that I enjoy in loving honor of Jessica. One of my Best friends and Birthday Girl! A Drink lover like me, who I’m sure will enjoy quite a few cocktails over this awesome celebration time.
Before I share my recipe list I just want to allow you to understand the terminology of making a drink.
Drinks are put together by different methods. Build, Stir, Shake, Combine and Layer are the most common methods of preparing the most delicious cocktails. Build is adding the ingredients as they are listed, Stir is to add the ingredients as they are listed and then stir them with a bartending spoon, Shake refers to the use of a shaker which allows you to add your ingredients together and then blend them very well, Combine can mean to build while adding ingredients simultaneously or combine separate and then to the drink. Last but not least Layer is to add one ingredient at a time but because of their viscosity level they will appear as if they are sitting on top of one other.
Drink Name: Apple Pie
Glass type: Cocktail
Method: Shake
Garnish: Slice of Apple, sprinkle of cinnamon
Recipe: 1 ½ oz. White Rum, 1 ½ oz. Sweet Vermouth, ¼ oz. Apricot Brandy, 2 Tsps. Grenadine, splash of lemon juice, Garnish.
Drink Name: Boiler Maker (Granddaddy of shooters)
Glass type: Shot glass and A Tall highball or pint.
Method: Drop & Shoot
Garnish: N/A (No time)
Recipe: Drop shot glass of whisky into a glass of beer. Be prepared to drink quickly.
Drink Name: Coffee Royal
Glass type: Cup/ Mug
Method: Build
Garnish: Whipped Cream (chocolate sprinkles if desired)
Recipe: 1 ¼ oz. Whisky or Scotch, Coffee, Garnish. (More of an after dinner drink)
Drink Name: Dry Manhattan
Glass type: Cocktail
Method: Stir
Garnish: Cherry
Recipe :1 ¼ oz. Rye, 1/8 oz. Dry Vermouth , Garnish.
Drink Name: Electric Popsicle
Glass type: Shooter
Method: Shake
Garnish: N/A (No time)
Recipe: 1/3 Each Vodka, Parfait Amour, Creme De Banane, Dash of Lime Juice.
Drink Name: Flying Cow
Glass type: Champagne
Method: Shake
Garnish: Pineapple Slice
Recipe: 1 oz. Brandy, ½ oz Apricot Brandy, 2 oz. Pina Colada, Garnish
Drink Name: Godfather
Glass type: Rock
Method: Build
Garnish: N/A
Recipe: Ice to loosely fill the glass, 1 ¼oz. Scotch, ¼oz. Amaretto.
Drink Name: Jelly Bean
Glass type: Shooter
Method: Layer
Garnish: Can be Flamed. (Yes, you light the drink on fire if desired)
Recipe: 1/3oz. Grenadine, 1/3oz. Anisette, 1/2oz. Tequila
Drink Name: Banana Split
Glass type: Champagne
Method: Combine
Garnish: Cherry
Recipe: 1 ½ oz. Swiss chocolate Almond, ½ oz. Creme De banana, 3oz. Cream. Combine in blender with ice cubes. Garnish. (May substitute ice cream for cream)
Drink Name: Whisky Sour
Glass type: Sour
Method: Shake
Garnish: Cherry.
Recipe: 1 oz. Canadian whisky, 2 oz. lemon juice, Garnish. (Any desired liquor may be substituted
EX. Scotch Sour)
Friday, March 4, 2011
The Oath Of Growth
Restaurants, shops and many local businesses took a hard hit when the Canadian economy took rest due to the crash of the US economy. Although many say we are headed in the right direction for recovery, I am curious if our markets still have the worst to come. Being in the hospitality and tourism industry myself, this is a big concern for my well being and that of many others in Ontario.
Canada did manage to float along alot better then some other nations during the financial wave. If this is due to a great government plan or sheer dumb luck, your guess is as good as mine. Unfortunately it is inevitable that Canada will take another hit to our already unstable financial market in the neer future.
The main sign we are to look out for is being placed in an asset bubble. Much like the states, our housing market becomes drastically unstable and the banks begin to raise interest levels higher then what targeting markets can justify. As the unemployment rate seems to be settling, there is still too many Canadians jobless and looking for alternate terms to gain earnings for their families.
So if this other hit in our economy strikes us at any moment those people who have not managed to grab a life raft will have to swim in the storm.
If we are lucky the next wave of unjust increase in everything from food costs to gas prices will not be as hard to handle as it was the first time around. Now we are prepared, now we have time to get ready.
Personally I hope that a way to soften the blow is to take advantage of our tourism industry. In this past year the Canadian hotel industry has boomed by about 60 percent creating employment opportunities and a fairly stable atmosphere. Room prices have dropped to ensure more interest as well as the new age pros that come in a package deal. For example most hotels have pools, hot tubs and saunas but now water parks, themed exploration and even connections through other establishments are being made to keep the industry up to date and appealing to the customer market. Having Canada sign a contract in 2010 with Japan for future tourism opportunities was a smart move. We are now expecting summer 2011 to bring over 100 000 egar tourists to scale our beautiful home in hopes that they bring along their wallets as well as their appetite for diversity in our culture.
Everyone keep your fingers crossed! This may just be the beginning of a long line of recovery or an accident waiting to happen, only time will tell.
It is a scary thought you have to admit, the uncertainty of your income which unfortunately is the base of existing life. Not only am I worried for those job hunting, but careers that are not high in demand will struggle as well. Here's hoping for a light in the tunnel.
I believe Jimmy Carter says it best:
~We must adjust to changing times and still hold on to unchanging principles.~
Canada did manage to float along alot better then some other nations during the financial wave. If this is due to a great government plan or sheer dumb luck, your guess is as good as mine. Unfortunately it is inevitable that Canada will take another hit to our already unstable financial market in the neer future.
The main sign we are to look out for is being placed in an asset bubble. Much like the states, our housing market becomes drastically unstable and the banks begin to raise interest levels higher then what targeting markets can justify. As the unemployment rate seems to be settling, there is still too many Canadians jobless and looking for alternate terms to gain earnings for their families.
So if this other hit in our economy strikes us at any moment those people who have not managed to grab a life raft will have to swim in the storm.
If we are lucky the next wave of unjust increase in everything from food costs to gas prices will not be as hard to handle as it was the first time around. Now we are prepared, now we have time to get ready.
Personally I hope that a way to soften the blow is to take advantage of our tourism industry. In this past year the Canadian hotel industry has boomed by about 60 percent creating employment opportunities and a fairly stable atmosphere. Room prices have dropped to ensure more interest as well as the new age pros that come in a package deal. For example most hotels have pools, hot tubs and saunas but now water parks, themed exploration and even connections through other establishments are being made to keep the industry up to date and appealing to the customer market. Having Canada sign a contract in 2010 with Japan for future tourism opportunities was a smart move. We are now expecting summer 2011 to bring over 100 000 egar tourists to scale our beautiful home in hopes that they bring along their wallets as well as their appetite for diversity in our culture.
Everyone keep your fingers crossed! This may just be the beginning of a long line of recovery or an accident waiting to happen, only time will tell.
It is a scary thought you have to admit, the uncertainty of your income which unfortunately is the base of existing life. Not only am I worried for those job hunting, but careers that are not high in demand will struggle as well. Here's hoping for a light in the tunnel.
I believe Jimmy Carter says it best:
~We must adjust to changing times and still hold on to unchanging principles.~
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