tips, tricks, and thoughts from the hospitality industry
Mark– verb. The act of setting a table with the appropriate utensils for the next course. “Desserts are up for table four, have they been marked?” “Yes, everyone has coffee spoons and dessert forks” Usually marking is performed by the server, though in some establishments the duty is shared equally […]
when planning a private party at a restaurant, here are some tips to keep in mind: 1. Know your budget. You can have a fabulous Bridal shower or 60th Birthday celebration at any budget. Establishing your budget up front will save you a lot of time with venues, because it […]
Servers. Waiters. So ubiquitous that it seems silly to “define” what a server is, but here we go. A server is a lot of things, a factotum with an incredible memory, an entertainer, a clairvoyant, an efficiency expert, a marathon walker, a dextrous tray carrier. But more than anything, a […]
Polishing is one of the most common sidework tasks in a restaurant. Every glass and piece of silverware must be buffed free of water spots before it goes into the dining room. Polishing can be a tricky business, but it is worth doing and home, and worth doing well. First […]
I'm a former restaurant manager who now writes about food and hospitality. I love to cook, read, write, and eat.