tips, tricks, and thoughts from the hospitality industry
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 […]
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 […]
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 […]
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. […]
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 […]
I'm a former restaurant manager who now writes about food and hospitality. I love to cook, read, write, and eat.