In article >,
James Silverton > wrote:

>I am reminded of a story where someone suggested an announcement as
>follows:
>
>"Donner party of six", then "Donner party of five" and then "Donner
>party of four".

I am told that a lot of people waiting for tables in Truckee (near Donner
Pass) use "Donner" as a call name.

One hostess quipped, "Well, I guess you won't need the menu, then."

Charlotte
--

I think pride is contagious in a restaurant. The owner down to the bus boys are hard-working proud people in my favorite places. The problem is that some chefs/owners seem to be unable to swallow some pride when their big idea doesn't work out.

Pride

Flexibility

Humility with confidence

Appearance (I hate slovenly waitstaff:look sharp/work sharp)

I agree with the folks' comments on music. I hate that loud crap. I've got headphones at home. I'm out with friends/family I would like to have some banter with people who came for the same.

Little things. Give me crappy bread and I'm not expecting much from the kitchen. Again pride leads to good appearance and mental sharpness from the workers. Cleanliness, customer enjoyment and the little things are EVERYONE's job.

I don't envy you. I wouldn't know where to start. Just commenting on things I've observed.

"Gorio" > wrote in message
...
>
> I think pride is contagious in a restaurant. The owner down to the bus
> boys are hard-working proud people in my favorite places. The problem is
> that some chefs/owners seem to be unable to swallow some pride when
> there big idea doesn't work out.
>

> Gorio

The world is full of people who can't cook as well as they think they can.

Just look around.

Steve

visit my blog at http://cabgbypasssurgery.com

Gorio wrote:

> Little things. Give me crappy bread and I'm not expecting much from the
> kitchen.

You probably didn't mean that as sweepingly as it came out: Crappy white
bread is the standard with barbecue, and some amazingly good barbecue can be
had with it.

Bob

Right you are. The best BBQ places do give you those two pieces of ghetto white bread, it's tradition and does accompany that outside shoulder dinner with mixed sauce perfectly.

If there's bread at the table, though, I think it reflects on the focus on quality.

What gets me is when I try a new place and they can't even make eggs right, or can't bake a stinkin' chicken. Why ya in bizniss?

Generally, though, I go out for things I can't make at home. I'm not buying a whole prime rib for my family of four. I go out for that; something my daughter and I have in common. Rack of lamb is another for which I will go out.

I've waited to be seated and NOT been disappointed many times. Chalkboard, no chalkboard, I could give a rip. Good food and service and you can write my name on it as a satisfied customer.

Making people happy is not just a job. The staff has to enjoy making people happy. I don't care if it's pizza, ribs or escargot; gotta have folks that enjoy making people happy.

On Sun, 1 Aug 2010 13:08:09 +0000, Gorio wrote:
>
> Making people happy is not just a job. The staff has to enjoy making
> people happy. I don't care if it's pizza, ribs or escargot; gotta have
> folks that enjoy making people happy.

there's a lot to be said for that.

your pal,
blake

"Bob Terwilliger" > wrote in message
...
> Gorio wrote:
>
>> Little things. Give me crappy bread and I'm not expecting much from the
>> kitchen.
>
> You probably didn't mean that as sweepingly as it came out: Crappy white
> bread is the standard with barbecue, and some amazingly good barbecue can
> be had with it.
>
> Bob
>
>

True, but that is about the only exception. Give me crappy bread in an
Italian restaurant and the rest of the meal is probably the same. If it is
in a place like Providence, it won't survive very long either.

On Jul 31, 3:49*pm, Gorio > wrote:
> I think pride is contagious in a restaurant. The owner down to the bus
> boys are hard-working proud people in my favorite places. The problem is
> that some chefs/owners seem to be unable to swallow some pride when
> there big idea doesn't work out.
>
> Pride
>
> Flexibility
>
> Humility with confidence
>
> Appearance (I hate slovenly waitstaff:look sharp/work sharp)
>
> I agree with the folks' comments on music. I hate that loud crap. I've
> got headphones at home. I'm out with friends/family I would like to have
> some banter with people who came for the same.
>
> Little things. Give me crappy bread and I'm not expecting much from the
> kitchen. Again pride leads to good appearance and mental sharpness from
> the workers. Cleanliness, customer enjoyment and the little things are
> EVERYONE's job.
>
> I don't envy you. I wouldn't know where to start. Just commenting on
> things I've observed.
>
> --
> Gorio

Thank you. I agree that an 'ownership' mindset of everyone in the
restaurant is critical. If people don't have
'ownership' of what they do, it shows up in everything.

On Sat, 31 Jul 2010 19:51:00 +0000 (UTC), Charlotte L. Blackmer wrote:

> In article >,
> James Silverton > wrote:
>
>>I am reminded of a story where someone suggested an announcement as
>>follows:
>>
>>"Donner party of six", then "Donner party of five" and then "Donner
>>party of four".
>
> I am told that a lot of people waiting for tables in Truckee (near Donner
> Pass) use "Donner" as a call name.
>
> One hostess quipped, "Well, I guess you won't need the menu, then."
>
> Charlotte

<snort>

your pal,
blake