Tag Archives | Rules for Servers

Seafood During Pregnancy

If you sell seafood at your restaurant, you will inevitably come in contact with pregnant women concerned whether or not it is safe.  During pregnancy the only thing you get more than designer baby clothes that the child won’t be able to appreciate is advice on what not to eat.  Seafood is confusing to expectant […]

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Supply, Demand, and Chicken Wings

Yesterday’s post on extra charges for the various items a guest requests caused me to ponder on a larger scale.  It is remarkably common to hear guests say, “I could buy that steak/wine/etc at the store for half that much.”  This is the same principle as walking into a car dealership and demanding a price […]

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Understanding French Sauces (Part Two)

Celebrity chefs seem to be everywhere today.  If you are a foodie, you can probably name a handful off the top of your head.  They have their own TV shows, books, and websites.  Entire networks are built upon the idea of bringing you the next celebrity chef.  Reality shows feature aspiring chefs competing to be […]

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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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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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