When I was twenty, jobless and broke, I walked into an upscale, locally-own restaurant and begged for a job. Literally. I’d been there several times before, but with no experience, I was always quickly turned away. In a moment of disgust, I stomped back into the foyer, looked the manager in the eye, and said, "You’re making a mistake." And he asked me why. So I stated my case.
"Every time I come in here, you won’t give me the time of day. You say I need experience. Well, here I am, eager to learn. Just how do you expect me to get experience when no one will give me a chance?"
He was irritated, I could tell, and I stomped back out the door. But a loud, "Get back here!" made me backpedal my way back in. He directed me to a booth and told me to wait for him.
Several minutes later, the manager sat across from me, and flung a menu across the table.
"You take that home and come back tomorrow. I will test you and if you fail one question, no job."
Menu in tow, I returned home and spent the evening perusing all the fare-what was included, available sides, the price-I studied for hours and learned about every dish and beverage. Heck, I even memorized the wine and beer list.
The next day, the manager grilled me for twenty minutes. Then he put me in training. For two weeks I shadowed a veteran waitress. I watched how she greeted each guest differently and rattled off specials in varying orders, depending on the clientele seated at each table. During off-time they trained me on carrying trays-large oval ones loaded with iron skillets!
Seeing as I work every day at putting equipment, tools and supplies in the hands of restaurant owners, managers, chefs and cooks, it’s only right that I eat out regularly and try new fare at local establishments. And it all makes me wonder, just how much is the economy itself the culprit of empty chairs and bare kitchens? The tried and true eateries are still quite busy. Popular chains still have wait times, and the $5 burger joint down the road? It’s always packed. If people can’t afford to go out and eat, I’m not seeing it to the extent that’s being reported at the national level. What I am seeing is the less-favored restaurants being forced to sink or swim.
Then again, maybe I’m secluded from overall reality. See, it’s not just the chains surviving ’round here, it’s the little guys as well. The locally-owned pizza shop down the road? It’s wall-to-wall packed when we stop for pickup. Funny, Domino’s seems to be delivering faster and faster these days, while delivery times at the local shops have increased.
There’s something else to think about, too. I live in an area that heavily relies on "snowbirds" during winter months. We’ve seen a significant decline of them this season, which is affecting some restaurants, but not all.
No more flaking and scratching from traditional fluoropolymer coatings. Excalibur™ surpasses them, making aluminum fry pans longer-lasting and not susceptible to metal utensils.
First used in alchemy (a precursor to modern chemistry) the bain marie is akin to a double boiler. It is designed to heat substances to a specific temperature. But really, what is a bain marie?
From Food Machinery of America comes a cost-efficient, 10-Qt countertop food mixer. TigerChef offers savings of up to 46% off food mixers, and at less than $800, this one is budget-friendly and functional for light commercial use.
Offering gift certificates with built-in bonuses is just one way local restaurants, bistros and diners can reap additional sales. Consumers are desparately seeking more bank for their buck, and with bonus offerings establishments may realize a spike in gift card/certificate sales as consumers purchase these "gifts" for themselves.
This salad boasts intense flavor and takes just 10 minutes to prepare.
These polycarbonate pebbled salad/serving bowls are easy on weight and budget. Available in sizes from 6.7" to 18.7", there’s a size for any type of service.
VICTORY Value Line refrigeration now ships free to US-48. Qualifying items include reach-in refrigerators & freezers, pizza top counters and sandwich top bay maries.
Baking sheets (sheet pans) seem to be our biggest seller these days, and I’m not surprised. Having just wrapped up my holiday baking (final count LESS my husband’s taste-testing abuse was more than 2,600 cookies). I couldn’t have done it without commercial baking pans.