Mignardises-- [Min-yar-deez] a parting gift from the chef. small sweet bites served at the end of a meal. Usually after dessert. Typical mignardise are chocolate truffles, bite size pates de fruit, macarons. The word derives from the French word for "cute." The legend is that once upon a time in France, at the end of … Continue reading Restaurant 101: Mignardises
Before I ever set foot in Paris, I had learned from watching various films that there are two types of people; those who prefer to walk the streets of Paris in the rain and those who prefer the streets while dry. I find myself on team rainy-Paris (yes, I am a romantic), with the added … Continue reading Restaurant Ettiquette: Closing Time
Do you dread the Post-Dinner Credit Card Duel? Here are some tips to ensure you are the winner every time: 1. Don't ask the server to decide which credit card to take at the end of meal. We've all seen and heard the haggling at a table after the check arrives. From "Are you going … Continue reading How to Split the Bill at a Restaurant
In a restaurant, either directly or in passing, you may have heard "that's not my section," (or "that's MY section" depending on the nature of the conversation). Sections are exactly what they sound like; each server in the dining room is assigned an group of tables in the dining room. Depending on the typical volume … Continue reading Restaurant 101: Sections
https://www.youtube.com/watch?v=G2lwsw0lljs Here's another tip from serving school: how to carry multiple plates. This is just the basic 2-3-4 plate carries. I am deeply in awe of diner servers in fast-paced joints that can stack seven chicken-fried steak dinners, but I know that skill can only come from years of experience with the weight and balance … Continue reading Restaurant 101: Carrying Plates
