What Every Server Should Know! Continued...

The First Server Shift: A server reports to work by logging into their account on the computer they use to enter customer orders. The first tasks are administrative and deal with setting the restaurant up for the day ahead. They set up the wine station, organize the walking cooler, clean and polish silver wear, etc.

The Mid-shift: This shift by fair is the most demanding, but makes the most money by the end of the day. During this shift, the server will start at or before 12pm, serve the entire lunch rush and into the night to conquer the dinner rush. The last time I did a mid-shift at Francis Ford Coppola Winery, I managed to pull in three hundred dollars in tips. It was hard work, but after the making three hundred dollars and getting a strawberry milkshake with cheese sticks from Adel’s restaurant, it was all worth it. Overall, this is the toughest shift but holds the most rewards.

During any shift, the server is going to be responsible for sweeping and vacuuming around tables and around the food line, folding silver wear into napkins, assist the bartender with running drink and food, and generally clean up around the restaurant.

The Closing Shift: The closing server shift starts before the dinner rush and works till closing. This shift entails tasks like polishing all silver wear and glass wear, vacuum, refill all condiments, break down the restaurant, and prep it for the morning staff.

Wages and Tips: Servers in some states only make 50 percent of minimum wage because they earn tips. For me, this is complete bullshit and I think it is just another regulation put on people. Besides the point, a server is earning tips and in affect the higher the bill, the bigger the tip. Servers that work in high end restaurants earn more than $800 dollars a week; sometimes bringing in more than $1000 dollars or more. Most servers rely on tips to make a living, so if you’re thinking about becoming a server, you better understand the game.

OH WAIT!!! I almost forgot, if you look closely, most restaurants are managed by males and you wonder why serving is a female dominated profession. So, if you are a dude server, you better have some personality and naturally be good with people.

What Every Server Should Know!

Most of the public many think a server is just someone that takes drink orders, informs on the meal of the day, takes the orders, and checks up on the customers for refills or whatever else the customer many need. Most of the time, people have no idea what difficulties and hard work a server faces while at work. They only see the person doing their job, but really they doing whatever they can to make the customer’s dining experience a great one. What is not seen by the customer is what every server should know.

Application to become a server: Many people trying to become a server at a high end or low end restaurant must take a test in order to determine if they can handle the psychological stresses of serving. Most avid servers at some point in their career either started out as food runner or got their experience in a slower restaurant. If someone is lucky enough, they can apply at a newly opening high end restaurant as an assistant server or expeditor and work their way up to server.

This is my experience in Francis Ford Coppola Winery’s Rustic Restaurant. I started out as an assistant server, then became am expeditor and now in am a server/event captain. After I was a pro expeditor, I became a restaurant server and pool-side server.

Server Training: Once hired, the server has two to three weeks to learn server protocol, do the food-runner’s job, the assistant server’s job, and learn whatever else the lead server requires. After a week or two the server then takes a light some of tables to start. The manager decides, based on performance, whether or not the server will continue as a server. If the server cannot perform, he or she is honorably released from employment. Something to keep in mind about any serving position is if you can’t be a good team player, you shouldn’t be a server. Like a crab fishing boat, Navy Seal team, or restaurant team, overall  accomplishing the mission is the common goal and failure is some an option.

What servers should never do...

What servers should never do.

Servers are the life and blood of a restaurant. Servers are the director’s of the restaurant and without them, there wouldn’t be a restaurant. No matter waiter or waitress, no server is the same. But there are a few things every server should have in common.

Firth things first, never let anyone enter the restaurant without a warm greeting. And second, never make a “singleton” feel bad about arriving allow. For all you know, they could be a restaurant critic looking to publish an article about the restaurant in a big magazine. Either ask if he or she has a reservation or maybe they would like to sit at the bar.

Before the guests are seated, make sure the table is ready roll. It must be clean, and have the right utensils and whatnot ready before anyone sits down. If there are no tables ready, offer a free drink or at least steer them in the right direction to get a little hospitality while they wait. Remember they might be tired and thirsty and it’s your job to get them what they need.

When talking to a table, don’t hustle Too much. Pushing a customer too much can make or break them from coming back. If they are an OG (original guest) make sure their experience is excellent. Never ever neglect an OG. Another thing is always stay somewhat neutral about the food, remember “it’s all good.” And while talking to a guest, never leave them hanging either by not fixing what’s wrong or saying “I don’t know” to a question. If you don’t know the answer, go above and beyond to find it.    

The tools: Never finger the rim of any glass. A server’s hands are probably not the cleanest. Never clear a table until everyone is done. Wait! I understand there will always be that one “grazer” who just can seem to take that last damn bit, but just wait or at least ask “are you finished with that?” As far as glass wear goes, never serve a drink in a dirty glass unless the guest insists, and make sure glasses are clean and polished. Remember anything utensil that touches the mouth of a guest should be certified clean and polished. It’s all about having good morals.  

And Finally, the drinks and food: Never pop a Champagne cork, let the guest substitute vegetables for vegetables, there all the same. Also, never remove a plate with large amount of food on it without asking what was wrong, never ask what someone was drink or eating when they ask for more, consult the server who took the order, and lastly you should never eat or drink in front of a guest, it’s bad restaurant edict.

Just one more thing, being a server is not for the ill hearted. When a guest is unhappy things can turn for the worst pretty quick so never under any circumstance lose your cool, always keep your composure either with your boss or a customer.

Cheers!     

Inspiration Vineyard's Winemaker Dinner Event - Sonoma County California

Winemaker’s Dinner Event

                Inspiration Vineyards Winemaker Dinner Event was a spectacular look into the regional wine community. This dinner event was Inspiration Vineyard’s first, hosted at the winery. After meeting ex-winemaking professor and current winemaker for Inspiration Vineyards, I have a new found respect for the food and wine. Living in the Sonoma County region for 23 years now, I have always had an aspiring connection to the “Wine County” and learning more about it.

                Between Inspiration Vineyard’s winemaker and special guest chef Ken Rochioli, the night was not only highly educational, but mouthwatering. The menu started out with appetizers served with their 2010 Inspiracio which is a Rhone inspired white wine. Rhone is a region in Southern France, which like Sonoma County, holds the perfect climate for grape growing. Beside the point, the first appetizers were Seared Duck Breast with Honey, Ginger and Lavender. Second up was the Scallop and Smoked Salmon Cake with Remoulade Sauce.  This is a French sauce but Louisiana has made its own version. It is based on oil or mayonnaise and has added ingredients such as mustard, garlic, paprika and Cajun seasonings.

                Once the music stopped and it was time to sit down for dinner, we had a Mango, Jicama, Bodega Bay Dungeness Crab Salad with Lemon Curry Dressing. Alongside of this beautiful dish was a glass of Inspiration Vineyard’s reserve 2010 Chardonnay. To say the least, this wine had an extravagant buttery overtone with hints of pear, citrus and melon. Its acidity was balanced to perfection, making it a very smooth Chardonnay. As the group tasted the first wine, we also were given a sample of the unfiltered version of it. This was a very interesting and special experience to taste the difference between unfiltered Chardonnay which had a strong overtone of buttery popcorn, and filtered Chardonnay which had a much mellower buttery sensation.

                Next on the dinner list was Neoma Rochioli Chicken Stew over Creamy Polenta with Jack and Parmesan Cheese. The dish was paired with Inspiration’s 2009 Pinot Noir from the Russian River Valley appellation. This was a delightful paring and probably my favorite. And lastly, we finished up dinner with the final Entrée served with their 2008 Cabernet Sauvignon grown in the Dry Creek Valley. The Entrée was Herb-Garlic Beef with Bacon Bourbon Shallot Sauce sided with Crumbled Blue Cheese Roasted Fingerling Potatoes and Grilled Asparagus with Balsamic Drizzle and Roasted Walnuts.

                The meal was pared perfectly with their wines. Of course the Cabernet Sauvignon would be pared with the main Entrée considering it is the King of all wines. After finishing the last Entrée, as I was waiting for dessert, I reflected on my experience. My favorite part of the dinner was the Pinot Noir pared with the chicken and polenta stew. This light red wine was pared perfectly with the dish. The creamy and cheesy sensation the stew had on my palate pared quite well with the fragile 2009 Pinot Noir.

                After dazing off for a moment or two, I had a dessert dish placed in front of me. I remember being quite full but the 85$ I paid was motivation to keep going. Dessert was served with their 2009 Reserve Syrah grown out of Dry Creek Valley. I found it odd paring dessert with a Syrah. It wasn’t until I hear the name of the dessert to which I understood, “Chocolate Syrah mini cake.” This dessert was a unique one, and quite a learning experience.      

                The amount of different flavors that flew through my palate at the Inspirational Winemaker Dinner Event opened my eyes to the artistic side of food and wine. Every dish was composed of a different assortment of ingredients which were carefully pared with their wines. I found it to be an amazing experience which I learned more than I thought I would. I will use the knowledge I gained to better my position at Francis Ford Coppola’s Rustic Restaurant, where I currently advancing a full time serving position.

                Another interesting experience I gained from the Inspiration Vineyards Winemaker Dinner Event was meeting Ken Macheras, to whom of which is the owner of Platypus Tours Limited. Mr Macheras was a Financial Planner for 30 years and is an exceptional business man. No he owns Platypus Tours which is a Wine tours, walking tours, Limo Bus Charter, and special event transportation services company. We exchanged emails and are planning on getting together for a glass of wine to talk about my future endeavors and whatever else we see fit.     

A small bit on the world of White Wine

                The world of white wine is a vast one. White wines of course are not white at all, but golden clear with a yellowish tint to them. The seven major varietals of white wine are Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio, Gewurztraminer, Semillon and Moscato. Chardonnay being the number one best selling white wine varietal, I will start by discussing it.

                Chardonney is the number one white wine varietal in the United States. The Chardonnay grape is a low-maintenance and easy to grow. It adapts well in a variety of climates resulting in mass quantity. Low demand means low cost.

                The Chardonnay grape has an impressive range of flavors. Mostly malolactic fermented, the classic buttered and oak overtones to the fresh fruity flavors of melon, citrus, tropical, apple, and pear all work in sync to impress the palate. Chardonnay will pair well with any poultry dishes, seafood, pork and other cream and buttery based recipes. Chardonnays not made with oak barrels can go well with little garlic based recipes, salads, grilled shrimp, shellfish and other curry dishes. 

                Sauvignon Blanc originated in France and thrives in New Zealand’s cool regions. This white wine produces a zippy overtone with tropical and berry based flavors. This wine is often seen blended with Semillon, but also comes in many varietal forms.

                The flavor is crisp and holds a refreshing acidity. It delivers an herbal sensation with a wide range of veggie flavors such as grass, hay and other mineral tones. Citrus and tropical mixtures are common in Sauvignon Blanc.

                This wine pairs well with an assortment of different foods. It pairs well with appetizers, veggie dips, garlic and Italian seasonings in creamy sauces. Flavorful salads such as the Caesar, Greek, or garden salad pair great with this friendly white.

                Riesling is one of the wine worlds new “sweethearts.” It originated in Germany’s Rhein and Mosel river valleys. This wine can span across a wide range of styles from dry and sweet, to light and full bodied. Highly aromatic with pear, apple, peach an other floral undertones. It also poses hints of limestone and slate from its native soils in Germany. On the nose, it often has a honey spice aroma.

                It is a perfect wine to pair with a versatile foods which hold challenging flavors and spicy foods. It can also be paired well with a range of desserts, appetizers, shellfish, etc.

                Pinot Grigio is an Italian name for Pinot Gris. This white wine is closely related to Pinot Noir grape. This is a medium- full bodied wine which is dominated by pear, lemon, apple, and melon. Foods with a higher acidity bring out the best in a Pinot Gris. Dishes with nuts like a pecan topped baked Halibut. The best Pinot Grigio will come from the Alto Adige region.

                Gewurztraminer -Grown predominately in France, Germany, and the United States, the Gewurztraminer grape thrives in cooler regions. This wine, like the Riesling can be made in both dry and sweet varieties and tastes best when enjoyed at a young age. Flavors most prevalent include: honey, pumpkin spice, cinnamon, apricot, pear, and other floral tones. Foods to pair this wine with include Asian food, BBQ and chicken wings.

               

                Semillon can be made in both a dry and sweet wine. It has a reputation for making some stunning wines. Its oily texture makes a perfect wine to pare with a tart and sweet style of dessert. It can also make well with shellfish and other fish dishes.

                Moscato is often sweet and always fruity, with a characteristic grapefruit and musky aromas, this wine is best enjoyed alone or with different types of desserts.

                Overall, the world of white wine can be learned over the course of years. But or the everyday server, this general information will boost check averages ten-fold. Wine knowledge is a highly valuable in the world of food and beverage.