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Tag Archives | Restaurant Customer

Understanding French Sauces (Part One)

Looking back over the years, I would have to say my favorite serving job was at a little French restaurant in Springfield, MO called Le Mirabelle.  Christian Finance was a classically trained French Chef and his wife Bobbi ran the front of the house.  The food was incredible and it was arguably the best restaurant […]

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Foodie Friday: Fact or Fiction

My General Manager once told me the story of the Caesar salad.  Back in the time of Caesar, salt was incredibly scarce.  Salty fish named anchovies were abundant though.  So to create the salty taste in the dressing they used the anchovies.  Even though we have plenty of salt today, we still use the anchovies […]

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How To Serve A Bottle Of Wine

There was a great debate last night at work about whether you cut the foil above or below the lip on a bottle of red wine.  I did some research online which proved inconclusive.  Then I remembered that I at least five certified sommeliers in my phone.  Want to know the answer?  Read on. I […]

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A Tale of Three Burgers

“It was the best of burgers, it was the worst of burgers, it was the burger of value, it was the burger of expense, it was the burger of service, it was the burger of incredulity, it was the burger of quality, it was the burger of waste, it was the burger of hope, it […]

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Foodie Friday: Types of Crab

Guests often bring up the names of Food Network and Cooking Channel chefs to me at work.  The jokes usually go right over my head.  People assume that I am somewhat familiar with these chefs because of my job.  It is actually quite the opposite.  After spending a shift staring into a kitchen wondering if […]

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