Pompous Applicants Need Not Apply!!

So this guy Jeffrey sends us his resume for our available Sous Chef position. He has previously worked for Gordon Ramsey's in the United Kingdom, Thomas Keller at the French Laundry, and a few noted New York restaurants. His most recent claim to fame was a stint as Sous Chef at the Spa.

Shows up in shorts, tshirt, ugly ass sneakers. He basically says to us before the interview even began, "I have tons of opportunities, so show me what you've got that's better." Ok, I can appreciate having some balls. But rudeness, NO.

Chef tries to get a word in edgewise to stop the interview right there, but there's no stopping this fool.

Jeffrey decides to start his overview of his resume by laying out and fileting every single restaurant and chef he has ever worked at. Even the notable ones.

Chef tries to get in another word. Mouth opens, nothing comes out. Because Jeffrey is still talking about himself.

Next a 10 minute rant about how the last chef didn't like his Octopus Carpaccio idea.
Chef's mouth opens again, and then promptly shuts.

And now how Food & Wine magazine came to do a featured article and none of his ideas were used because they were all idiots and it was all a huge set up to make him look bad.
I'm sitting there not sure if I should laugh at this point or fall asleep, because I'm sure that when I wake up, Jeffrey will still be talking.

Finally, Chef stands up. Shakes his hand, thanks him for his time, and shows him the door politely. I'm glad he did that. If it had been me, I would have been tempted to tell him to exit stage left and don't let the door hit you where the sun don't shine.

NEXT!!

Sous chef applicant sends his resume in. Lists his experience as having worked in "international" restaurants. Not sure if he means he worked in countries other than the US, or he worked in restaurants that served authentic international cuisine. Americanized international cuisine DOES NOT COUNT! We all know how to make spaghetti so get over yourself. It doesn't mean we can call ourselves Italian Chefs!!

Must read more of the resume.....Restaurants listed are in Durham, NC; Raleigh, NC; Greensboro, NC; and a Peruvian Lodge in Utah. Peruvian? Is this his international claim to fame? Because I'm pretty sure Peru is up there on the culinary map. And it was in Utah anyway. Doesn't count.

Reading further, he lists his strengths as "an amazing ability to turn food into art."
Choke. Cough. Sputter. Did he really write that on his resume? No shit!

Greatest Accomplishment: Having a dessert that he plated featured in an article about the Executive Chef of a restaurant he once worked in. PLATED??? Does not mean he made it. And was it HIS recipe versus one the restaurant had on a recipe card? Doesn't mean crap either. And the article was NOT ABOUT HIM. Yet, he felt he should write that on his resume too.
This guy isn't even getting into the interview room.

NEXT!

Nicely dressed in a suit and highly polished shoes. Good appearance, nice personality and then we find out he's The Sopranos Man.

Worked at several Italian restaurants in the area. He knows everybody. If they are Italian and operate a restaurant in NC, he knows them, knows their family, knows their business, knows their finances, worked for them, did them, got them pregnant, plays poker with them, or hangs out with them in general. He even used the phrase Badda Bing, during the course of his resume review!!!

And better yet, he knows Jeffrey! Who, according to The Sopranos Man, was fired from his last job for tasting the food with the same spoon. Tasting the food before you send it out is essential for any good chef. Putting that same spoon into another dish and then another dish and then another dish, because you're such a pompous **s that others apparently want your bacteria laden saliva in their food, is not a good thing.

The Sopranos Man is not a good thing either.

So not good, in fact, that Chef calls The Sopranos Man's last employer and gives the Chef hell for even recommending us. Revenge is sweet. Wait till we get a real turd in our interview room. That Chef is going to get a recommendation from US.

NEXT!

Indulge Your Cravings As a Chocolatier

Chocolatier

If I got to choose one last thing to drink before my one last breath, it would be a Large Iced Whole Milk Caramel Latte with Whipped Cream and Caramel Drizzle on top. I am certain of it.

If I had the chance to choose one last dessert before my last breath, I would choose a Creme Brulee, as I personally find it to be the most perfect dessert, made with sugar, cream, and eggs, topped with burnt sugar. YUM. No regrets there.

But if I was asked to choose one last piece of chocolate or candy bar that I wanted to enjoy before my days came to an end....I might die before I had made the choice.

I love chocolate candy. There's no getting around it, or pretending like it isn't the truth. If I could jump in a huge vat of melted chocolate, I would dive in with no hesitation, slather it all over me, or do a cannonball to the bottom of the vat. I have no loyalties to any certain brands either. Hershey's, Lindt, Mars, Nestle, Russel Stovers, Rocky Mountain Chocolate Factory, european brands, etc., you name it, if it contains chocolate, I love it. So it makes perfect sense to me that when I am looking for a little relaxation, I would choose to play a game that involves making and selling chocolates.

Does such a game exist? Of course!

Chocolatier, available at www.playfirst.com, is a casual PC game that I love in which the responsibility of the player is to apprentice for the famous Baumeister family in their chocolate confection business, learning new chocolate recipes, creating them in the factory, and then traveling the world selling your chocolates to the highest bidder.

While you are traveling to ports like Sydney, New York, Maharanja, and Accra, watch for the best prices on ingredients, haggle with vendors, meet other Baumeister family members and previous business acquaintances, and learn the family saga that originally tore this family apart. Perhaps your contributions will help bring them all together again along with a very successful chocolate business.

I love the games graphics. The story line is set in the 1880s and all ports of call, character dress, and manner of travel are reminiscient of that era. While originally playing the trial version, I spent nearly the entire free hour just looking at the artwork and testing out the mini matching game in between game tasks.

My only original dislike once I purchased the game, was its replay value. It seemed rather low to me, and still does to this day, although I can say I have played it multiple times since. It does have a long story line to begin with, so you won't be able to complete the entire game in one sitting anyway, unless you really have nothing better to do. It took me multiple plays to finish my first Chocolatier game, which was 10 years according to the storyline. Right around the time I was getting tired of replaying it, PlayFirst issued a Challenge Circle for online participants to play against each other, which was fun to participate in. There's always room for improvement in your profit margin and weekly sales. The game winners are those that have the highest weekly sales in the least amount of weeks. I came in 3rd place for the Challenge Circle.

Oh well, I knew I shouldn't have paid that price for cacao beans in Trinidad!

To read reviews of the above game, play trial versions, purchase full versions, or ask game related questions, please visit the game developers websites:
www.playfirst.com

For a player's prospective or free game downloads, check out http://www.gamefairy.blogspot.com/.

HAPPY GAMING!!

Drug Dealing December Dishwashers

December 2006.

Needed a new dishwasher. Old dishwasher didn't want to work.
Unless he feels like it.

Wants to work 8-2pm. What dishwasher works 8-2?? The restaurant doesn't open until 11am? No dishes stacking up till 12. You want to work 2 hours? At $8/hr??? Because you have to go pick up your kids from day care. You have kids???? Holy *%$%^. How are you paying for them? Don't you want extra hours? You just bought a big house? And you drive an SUV?

HOLD EVERYTHING!!! STOP THE PRESSES!!!

WTF is wrong with this picture?

So I go ask him. "You have a new house and a new SUV and kids in daycare and you only want a few hours on the schedule? What do you have another job or something?"

"I have my own business."

Oh.

"That's cool. What kind of business?"

"A good one."

"Is this the kind of business where I could park next to it and walk under a door sign with your business' name on it and go inside and shop around? Or is it more like, I could pull up to a stop sign on a corner, not need to get out of my car, and the sign above your head would say Fourth and Main Street?"

"Yeah, that second one."

Thanks for being honest. Now you have to leave.

And why try telling the rest of the staff that you're doing back to school or you got another job?

Just leave already.

Thanksgiving, My Favorite Holiday

As far as holidays go, most people look forward to Christmas. Those that love the lore of the Easter Egg hunt, get happier in spring. Ghouls and Goblins have Halloween to lurk behind trees and on neighbors front porches. Committed and non-committed anquish over Valentine's Day. But as for me, Thanksgiving is my favorite holiday.

Each year, while I was growing up, Thanksgiving meant a late night drive through central Pennsylvania. Arriving at my [Great] Grandma's house around 11pm the night before the holiday, greeting my Grandparents and getting a late night snack before snuggling into a warm bed with a feather pillow and lots of blankets tucked in around me was the usual tradition. Good night kisses all around.

The following morning, regardless of what time I awoke, my Grandparent's had already been up for hours. My Grandfather's duties were whatever my Grandmother told him to do. Usually that meant peeling onions and potatoes into a piece of newspaper, so that clean up was easy and my Grandma's kitchen remained tidy; taking the trash out, and keeping us kids out of her way. My Grandmother's duties were preparing a huge farm house kind of feast, to be ready promptly at noon, and to keep an eye on her pies in the pantry. No touching or sampling the various pies so neatly arranged on the Hoosier cabinet!

Family members would arrive through out the morning with a predictable pattern. After all the greetings were bestowed upon the relatives, the men headed for the living room, grumbling about the Macy's Thanksgiving Parade being on, and the kids camped in front of the tv. Talk would center around two things. The aroma of Grandma's cooking and football. The women relatives, meanwhile, never left the kitchen. They entrenched themselves into every chair and nook available in the kitchen to watch my Grandma cook. She never used a recipe, so the most anyone could do was watch for some hint, a secret, and special ingredient, that would perhaps shed light on her cooking ability. No such secrets ever exposed themselves to these women, however, because my Grandma just knew how to cook.

The meal would be ready at 12 noon sharp and always consist of family favorites: buttered baby lima beans, dried corn, stuffed pig stomach, candied yams, mashed potatoes, dinner rolls, pickle/olive/relish tray. Sometimes noodles, fried oysters, baked corn, and stuffing would be added to the menu. No turkey on this table. My family is from a farming background. Not Pennsylvania Dutch as in Amish or Mennonite, definitely not, more like Pennsylvania German. Anyway, if you grew up in such a family, you know: Waste not, want not.

Sitting and talking around the table till close to 3pm, laughing and enjoying the time spent with family members. Listening to stories from the past year that we may have missed. Reminiscing with my Great Grandparents about how things used to be down on the farm, or when they had to walk to school, or their dating and early married years. Wonderful stories that I cherish to this day.

Then it was time for dessert. Don't look for any cake here! You won't find it. Your choices are mincemeat pie and pumpkin custard pie. Then if you were really lucky, and after all, this was Grandma's house, so chances are you are going to be lucky....chocolate pudding pie, cherry pie, apple pie, and/or lemon chess pie. Our family's favorite saying was "Just give me a sliver!" Which never worked, because you were going to get a minimum of 2 pieces of pie on your plate. Then much debate about the actual size of a sliver. LOL. Grandma never could understand why anyone would want a piece so small that it wouldn't stand up on a plate. Her version of slivers looked suspiciously to me like normal slices. And don't forget rich black coffee all around. Because that's what pie goes with, end of story.

My Great Grandparents are gone 6 years now. And so are family holidays, as we all spread out across the country and develop families and lives of our own. But this one holiday, still means more to me than any other holiday.

I hope everyone had a Happy Thanksgiving!!

For a taste of our traditions, check with your local butcher....here's the recipe!

STUFFED PIG STOMACH (HOG MAW)

Stuffing a pig stomach with a sausage-potato-onion mix is a blend of the innovation and conviction against wastefulness that characterizes the Amish. This dish is also served in Eastern European countries, and in US Cajun cooking where it is known as Shodin.
The texture of the browned skin against the moist richness of sausage and cubed potatoes has made this combination survive the demise of family. Today, you may be able to find a pig stomach in the freezer of a pork butcher or ask them to special order it for you.

1 lg. well-cleaned pig stomach ("cleaned" means well washed with the inner membrane lining removed and discarded. A proper pork butcher should be able to do this for you.)

1 1/2 lbs. bulk sausage meat

6 med. potatoes, peeled and diced

1 sm. onion, chopped

1 rib of celery, chopped fine

1/4 c. fresh chopped parsley

1/2 tsp. Louisiana Hot Sauce

Saute the potatoes, onions, and celery until the potatoes are tender. Separate the sausage meat into small pieces and add to the vegetables. Cook only until the sausage loses its reddish color. Drain off the excess liquid. Add and mix the parsley and hot sauce.
Stuff the mixture loosely into the stomach and close all openings with small skewers or poultry needle laced with string. Place in a roast pan with 1/2 cup water. Cover this roast pan and bake in a preheated oven at 350 degrees for 2 to 2 1/2 hours. After the first hour, prick the stomach with a sharp fork one time to relieve the pressures. Because the stomach shrinks considerable, you must not overstuff the stomach, to prevent it bursting. Makes 4-6 servings.

The Purina Diet

Okay, I blatantly stole this again from an internet joke that Ms. Alabama sent me, although she really could have done this herself....Tracie is like that, you wouldn't put it past her! But as it DOES have to do with food, I'm adding it to my blog site.

WARNING: THIS DIET IS NOT FOR EVERYONE

I was in Wal-Mart buying a large bag of Purina for my dog, Marley, and was in line to check out. The woman behind me asked if I had a dog......Duh!! I was feeling a bit crabby so on impulse, I told her NO , and ... I was starting the Purina Diet again, although I probably shouldn't because I'd ended up in the hospital the last time, but that I'd lost 50lbs. before I'd awakened in the intensive care unit with tubes coming out most of my orifices and IV's in both arms. Her eyes bugged out of her head.

I went on with the bogus diet story and she was totally buying it. I told her that it was an easy, inexpensive diet and that the way it works is to load your pockets or purse with Purina nuggets and simply eat one or two every time you feel hungry. The package said the food is nutritionally complete so I was going to try it again.

I have to mention here that practically everyone in the line was now enthralled with my story, particularly the tall guy behind her. Horrified, she asked if something in the dog food had poisoned me and was that why I ended up in the hospital?

I said no.... I'd been sitting in the middle of the street licking my ass when a car hit me.

I CAN HEAR YOU LAUGHING!

Where Did I Go Wrong?

Thinking for other people.


I've been a restaurant manager for 18 years. I have never, ever, ever said I desire to do or think for other people, whether they be guests who can't think for themselves and say "I dunno, what do you like?" or staff who say "What should I do?" I've always empowered my team to do whatever is necessary to take care of the guest by simply following one little rule: Use your best judgement.

On the average day, most people do a very good job of following this direction. Occassionally, we have a gaff so large, it just leaves me speechless and makes me wonder where I went wrong. Here's a simple, silly example that demonstrates what I'm talking about.

A guest says to the server, "My Diet Coke tastes flat." The server apologizes and tells the customer she will check on that and be right back. Great.

The server goes and tells the greeter/cashier that a guest said the Diet Coke is flat, apparently because she also has a soda station behind her for to go orders, and may know what's going on???

The greeter/cashier goes to the kitchen and tells the prep cook that the server said a guest said the Diet Coke may be flat, apparently because the prep cook is standing next to the soda boxes and CO2 tanks????

The prep cook comes to tell me that the greeter/cashier said the server said a guest said the Diet Coke is flat, apparently because ______________________________________________??????

You tell me. And the guest still doesn't have a beverage they are enjoying. Seems kind of silly when I know they are all intelligent folks and great people. I trust them to do their jobs, and I know for a fact, that some of them desire to move up in their restaurant career.

So what happened here?

Does This Count As Two Degrees Of Separation?

Death Sentence

Three years ago, I enter for the first time, what was to become one of my favorite local hang outs. A very friendly and courteous server named Juan Carlos approaches my table. Based on his excellent service, friendly personality, and handsome smile, this restaurant & bar quickly becomes a favorite.


Juan Carlos always waits on my friends and I. If he isn't there, I may not stay. The other wait staff just aren't as good as him. And I admit, I'm very judgemental of servers, being as I'm in the business. So if you can't meet JC's standards of service, you won't be getting my regular business.


Little by little, getting to know JC, I find out he has a passion for acting, not unusual for aspiring actors to work as servers until their big break in NYC or LA, but here in North Carolina, its not very often the case. He is soon getting small parts in local theatre. He's an extra in this movie. He's an extra in that movie. He's in a tv pilot that doesn't make it to air. And finally, he's now promoted to bartender at my local hang out. Ok. Move from the tables, now I find myself and friends at the bar most nights. No problem.


Then slowly, last summer, my favorite bartender is not at work as much anymore. He's there occassionally, and when he is, he never really mentions what's up, just busy working he says.

TONIGHT, we find out what he was up to last summer. Thru his invitation to a movie premier for Death Sentence, starring Kevin Bacon. In this movie, Kevin Bacon plays Nick Hume, "a mild-mannered executive with a perfect life, until one gruesome night he witnesses something that changes him forever. Transformed by grief, Hume eventually comes to the disturbing conclusion that no length is too great when protecting his family." Directed by James Wan. Release Date: August 31st, 2007. In the movie, Juan Carlos plays Sammy, the bartender at the Four Roses bar (okay, not much of a stretch, I admit, but hey, how many movies have you been in??). Four Roses is the hang out for all the thugs, gang members, killers and any other vile criminals in town. When Kevin Bacon's son is killed as part of an initiation rite for a new gang member, he decides to follow their lead, and it takes him into the criminal mind set and gang underworld.


In my favorite scene from the movie, (because Juan Carlos is in it), Kevin Bacon has had enough and is about to lay out everything and anything that stands in his path at the Four Roses, including poor Sammy's face! YIKES!


This isn't a romantic date movie, it's not science fiction, it's a thriller with shooting, chases, body parts, car crashes, etc. But if you like action movies, and you've ever wondered HOW FAR YOU WOULD GO TO PROTECT YOUR FAMILY, this is the movie to see.

Plus, isn't it nice to see good restaurant people succeed in life? And trust me, Juan Carlos is good people. See you at the movies!

To view the trailer, go to http://myspacetv.com/index.cfm?fuseaction=vids.individual&videoid=20203429. For some reason, it wouldn't let me save the video here.

This Is What Sucks

Do you know what sucks?

When an infant or child is crying. Not a normal crying, that a bit of attention from a Mom or Dad won't fix.

More like a distressed cry.

But the parent is too busy chatting with their dining companion to pay attention to the child. Or so used to the crying, that the parent barely pays it any mind. Not that the rest of the dining room can't hear it. Unfortunately, all eyes are on that table. Not that the child is the problem. The kid is innocent. The problem is the so called responsible adult who is oblivious to the commotion. Or to other guests' concerns for the baby and the wailing and what possibly could be causing it, and hey, how about pick the baby up and find out? There's a thought. Or just continue to ignore the situation like you're already doing.

Until the child becomes so distressed, that they throw up on the table in the dining room.

At which point, the responsible adult certainly notices, because hey, place a plate here, spread out a napkin there, no one will notice until you creep out the door without a word or apology to the server who now has to clean up the vomit they will find when they bus your table.

That sucks.

Toasted Coconut Sesame Brittle

Haagen-Dazs

I was watching the Food Network and a contest show named The Scoop came on. About Haagen-Dazs search for the next great flavor. This flavor actually didn't win, it only came in second, BUT IT SHOULD HAVE WON!! Oh MY goodness, is this good! You can order it by checking out the source info below.

(Source:

www.icecreamsource.com - you can order these flavors on their website if you can't find these flavors at your local store. They package it in dry ice, and the ice cream is rock solid when you receive it. I know, because I ordered it. In June. It was yummy. Only thing I don't like about NC, the grocery stores are full of vanilla ice cream and other boring flavors.)

From Haagen-Dazs.com:
'Flavor Notes-
Luxurious slivers of toasted coconut are steeped in rich cream and coconut milk, then blended with crunchy pieces of ginger-infused sesame brittle. A hint of ginger will linger on the back of your palate after the last bite is gone.'

'Inspiration-
Much of the inspiration for our Toasted Coconut Sesame Brittle flavor comes from the lush islands of Thailand, where coconut trees line white beaches and the local markets are filled with exotic Asian spices like ginger and sesame.'

'Food Pairings-
Serve a scoop atop a banana leaf for the perfect ending to a Thai dinner.'

'Wine Pairings-
A sweet German dessert wine such as Trocken Beren Auslese.'

I also like HD's Black Raspberry Chip ice cream along side a scoop of their Chocolate Peanut Butter. Reminds me of this ice cream parlor named Richman's in the middle of New Jersey, that my family would always stop at on the way home from the Shore. I would always get two scoops of the above flavored ice creams and just hope like hell I could lick the cone fast enough to keep it from melting in the NJ summer sun. Richman's was creamy and homemade. HD's version is very close. Reminds me of my childhood.

One of these days, I will post my Great Grandmother's recipes for Home made Teaberry, Chocolate, and Chocolate Chip Ice Creams. You've never had such creamy ice cream. But you have to own a White Mountain Hand Crank or Electric Ice Cream Maker for that.

Meantime, enjoy Haagen Dazs.

Push Button To Hear A Pre-Recorded Message From The Staff

The Greeter

Fournier: What if we could turn me into a holograph?

With a pre-recorded message? When customers don't listen, they could push a button to hear it again. And again. And again. I'd like a holograph of you with your 'Ode to HairSpray' movie hair. It was very cool!

Fournier: I hate answering the questions that would have been answered had they listened to the greeter at the front entrance...

Listen? Who listens anymore? It's so yesterday!

Fournier: For example. "What's your specials?"

Oh, they were supposed to listen when they were recited the first time? Huh, no crap.

Fournier: "What's your soup du jour?"

Well, seriously, at the rate Jen changes the soup schedule with new recipes, who can keep up?

Fournier: "Is it spicy?"

Consider your clientele. Cream of corn could be spicy to some people.

Fournier: "How is it made?"

With a hand held burr mixer.

Fournier: "Do you have any fat-free dressing?"

WAIT JUST A MINUTE! They want fat free dressing??? On the salad with blue cheese, fresh fruit, dried fruit, candied nuts, and other sugar laden goodies? They might as well be eating dessert. Amazing. That's like when I order a skim milk grande latte, extra caramel sauce, white chocolate chips, and whipped cream. I feel good knowing I ordered skim milk. Next!

Fournier: Most of the time they don't use proper grammar or they have it accompanied with the ever so present attitude.

Someone gave you attitude? hmmm. Was it Jimmi? LOL.

Fournier: And what is it about them putting their greasy fingers all over my freshly cleaned display area.

Nothing attracts fingerprints like freshly windexed glass.

Fournier: Or asking if the desserts on display are real or if they are plastic? "Can I touch it?"

Like the woman who stuck her finger in the Brulee last week and then licked it?

Fournier: I want to ask them sometimes, "Are you 5 years old? Do you still have to touch things?" I think not!

Good thing we have the electric outlets covered or they'd be sticking their fingers in there too apparently! LOL.

Nice.

Choco Tacos Are A Good Thing

Choco Tacos

Funny thing. Choco Tacos are not served in our restaurant. They are not on our warehouse order guide. But they occassionally, randomly show up in our delivery after just one quick search and one little click of the mouse on our computer at work by myself or Sarah J.

Sometimes, you're just having a day at work. You know the kind of days. And when you think you are about to pull your hair out, you remember, there's a case of Choco Tacos in the freezer!!!!! Taco shaped waffle cone, dipped in chocolate, filled with vanilla ice cream, with a gooey chocolate sauce center. Come on!

There isn't anything better in the world right at that moment. And if you want to see people's faces light up, take the case, and run around handing out every last one to the entire team.

Choco Tacos are a good thing.

Our New Phone Menu Options

I stole this from my friend, Ms. Alabama. She's the optimistic one. Originally an internet joke regarding a mental hospital, I think it is also fitting for a restaurant because we are surely all insane for being in this business! Mental Hospital. Restaurant. Mental Hospital. Restaurant. See? It's the same. Fournier, this one's for you, since you get to answer our phones.

Hello and thank you for calling The Bistro. We are open 11 am to 9 pm Monday thru Saturday and only 12-6 pm Sundays because we'd like to spend time with our families too. We would enjoy speaking with you but are unavailable at this time.

Please select from the following options menu:

If you are obsessive-compulsive, press 1 repeatedly.

If you are co-dependent, please ask someone to press 2 for you.

If you have multiple personalities, press 3, 4, 5 and 6.

If you are paranoid, we know who you are and what you want. Stay on the line so we can trace your call.

If you are delusional, press 7 and your call will be forwarded to the Mother Ship.

If you are schizophrenic, listen carefully and a little voice will tell you which number to press.

If you are manic-depressive, it doesn't matter which number you press, nothing will make you happy anyway.

If you are dyslexic, press 9696969696969696.

If you are bipolar, please leave a message after the beep or before the beep or after the beep. Please wait for the beep.

If you have short-term memory loss, press 9. If you have short-term memory loss, press 9. If you have short-term memory loss, press 9.

If you have low self-esteem, please hang up. We are too busy to talk with you.

If you are menopausal, put the gun down, hang up, turn on the fan, lie down and cry. You won't be crazy forever.

If you are blonde, don't press any buttons, you'll just mess it up.

Thanks for calling. Here's the BEEP!

A Short Rant From A Prep Cook

Jen is our "Master of the Walk in Cooler and All Who Work and Travel thru PrepLand"
(also Master of the Firm Handshake, I might add)

Communication is the Key! (dammit!) I think it's funny that servers can spill things, like ranch dressing in the walk-in, the night before and leave it there for the first people who go in there in the morning to find it and clean it up. (do you really find that hilarious, or are you bitchin' cuz it's working your last nerves, Jen?)

Or when a cook goes back to the kitchen to work on something or use a piece of equipment and then doesn't clean it afterwards. When I call them out on it, it's like I'm twisting their arm and making them go out of their way to do what they should have done in the first place. (might I suggest you purchase a whip or other torture device? That will teach 'em!)

I think it all comes down to communication, because I personally wouldn't mind cleaning up for someone, especially if they are in a rush, but just ask... (don't assume Jen feels like cleaning up after your slack **s ways! Heard!)

it takes two extra seconds and everyone walks away happy. (I dunno about happy...maybe in less of a need for a jumbo margarita after work than the ones we normally enjoy. Oops, I mean, the ones I normally enjoy, let me just speak for myself.....)

Is that it, Jen? Apparently, she's done. Thanks for listening.