Archive | December, 2009

United States

Posted on 15 December 2009 by Administrator

National / General Interest Blogs
All About Alton Brown
Cheesemonger Weblog

Ann Arbor

Epic Portions

Atlanta

Anatomy of a Dinner Party
Atlanta Restaurant Blog
Friday Night Date Night 
Go Eat Give
Marie, Let’s Eat
Miss Foodie Fab
Spatial Drift

Recipe Blogs

Forester Feasts
Mama Says
Mele Cotte
Peaches, Please!

Austin

Sarafina’s Kitchen

Baltimore

Adventures in Baltimore Restaurants
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HowChow
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Vintage Bake

Baton Rouge

Bite and Booze

Boston

Baking Me Hungry
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Dish This
Eat Live Blog
Fork It Over Boston!
Forays of a Finance Foodie
Hidden Boston
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Lick My Balsamic
Good Cook Doris
The Small Boston Kitchen
This is Not a Martini

Chicago

Burt’s Food Blog
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I Like to Eat
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Eat N Listen
Londonelicious

Recipe Blogs

Healthy from Scratch
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Cincinnati

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Get In May Belly
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Cleveland

Dine O Mite
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Dallas / Fort Worth

Brad’s Adventures in Food
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What the Bleep Happened to My Rump Roast

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The Hill Country Cook
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Denver

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Houston

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Indianapolis

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Lesley Lifting Life

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Recipe Blogs

The Duo Dishes
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Miami

Mango and Lime
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Milwaukee

A Serving of Life
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Recipe Blogs

Food Ideas
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Simple Comfort Food

Minneapolis / Twin Cities

Dan and Roxanne’s Notable Twin Cities Restaurants
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Angela’s Kitchen
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Nashville

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Raised on a Roux

New York City

89the and Broke
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Yaokui

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Ambitious Deliciousness
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Orange County

Eating My Way Through OC
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Orlando

Disney Food Blog
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The Primlani Kitchen
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Scott Joseph Orlando
Tasty Chomps
Watch Me Eat

Recipe Blogs

Katie’s Cucina

Philadelphia

Foodaphilia
Gastronomy
I’ll Eat You
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The Bicycle Chef
Live on the Vedge
Food Zings
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Tinsel and Tine

Portland

Jacob’s Kitchen
Elizabeth Fuss
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San Antonio

Eat SA + More
San Antonio Average Joe
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The Waspy Redhead

San Diego

Cab Cooks
Delighted Palate
Dine and Devour
FoodHoe’s Foraging
Foodies: A Southern California Food Blog
Fooding 411
Indirect Heat
Menu In Progress
mmm-yoso
My Burning Kitchen
Oh So Yummy
A Radiused Corner
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Three Dog Kitchen

Recipe Blogs

Put a Spork in It

San Francisco

Bay Area Bites
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Cupcake Bakeshop
Food Nut
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Hedonia
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No Salad as a Meal
Taste SF – Foodie 411
Very Culinary

Recipe Blogs

The Heritage Cook
Hip Pressure Cooking
Magpies Recipes
Papawow
The Picky Eater

Seattle

Culinary Fool
Cornichon
Frantic Foodie
Gastrolust
Gracie’s Food and Fun
Herbivoracious
Pat My Butter
Leah Cooks Kosher
Tofuhunter
What’s Cooking Good Looking

Recipe Blogs

A Passionate Plate

Tampa

Chef Gui
Eating Tampa
Recreating Tampa
Steamy Kitchen
Syrup and Biscuits

Washington DC

Cook In / Dine Out
Metrocurean
A Life of Spice
Capital Spice
The Bitten Word
Bitches Who Brunch
DC Foodies
Eat Washington
Eating Around DC
Eat With Me
DCist
Johnna Knows Good Food
Lunching in the DMV
DC Gastronome
Girl Meets Food
I Eat DC
Dining in DC
I Filp for Food
DC Wrapped Dates
Two DC

Recipe Blogs

Buttercream Bakehouse

Midwest US

Michigan

Kitchen Joy Blog

Ohio

Hounds in the Kitchen
Manges! Mangi!

Wisconsin

Turnips 2 Tangerines

Northeast US

A Wicked Scoff
A2Z Healthy Vegetarian Cuisine
Heirloom Meals
Adventures in Rhode Island Dining
Dee Cuisine
Eat Drink RI
Edible Obsessions
Fairfield County Foodie
From Val’s Kitchen

Northwest US

Arctic Garden Studio

Southeast US

Alabama

Bham Dining
Eating Alabama

Florida

Ft. Myers

Flour on My Face

Jacksonville

First Bite

Recipe Blogs

From Apples to Zucchini

North Carolina

Diabetic Foodie

South Carolina

Pee Dee Foodie

West /SouthWest US

Arizona

Feasting in Phoenix
Foodies Like Us Blog
Phoenix Rail Food

Recipe Blogs

Simply Healthy Family

Utah

Food Adventures of a Comfort Cook

Recipe Blogs

Barbara Bakes
Real Mom Kitchen
that’s some good cookin’
Wendy Paul Creations

 

Hawaii

Maui Food Blog
Tasty Island Hawaii

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Canada

Posted on 15 December 2009 by Administrator

Calgary

Foodosphoy
Foodie finds around Canada and US

Didsbury, Alberta

Melynda’s Muffins
Food Recipe Blog

Ottowa

Rachelle Eats Food
Lots of neat eateries and recipes

Toronto
Adventures in Dinner
Foodhogger

Vancouver

Chow Times
Vancouver blog written by couple Ben and Suanne with posts from travels as well.

Feast for All Seasons
Recipe Blog

Noshwell
This blog divides meals into categories like breakfast, lunch, dinner, coffee break.

Sherman’s Food Adventures
Somewhat Asian Focused Food blog complete with excellent pics.

Vancouver Slop
An Almost Daily Food Blog

 

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100 Things Restaurant Staffers Should Never Do

Posted on 02 December 2009 by Administrator

This article is courtesy of the New York Time Blog By BRUCE BUSCHEL

Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something unique to that role?

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

15. Never say “I don’t know” to any question without following with, “I’ll find out.”

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

24. Never use the same glass for a second drink.

25. Make sure the glasses are clean. Inspect them before placing them on the table.

26. Never assume people want their white wine in an ice bucket. Inquire.

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

33. Do not bang into chairs or tables when passing by.

34. Do not have a personal conversation with another server within earshot of customers.

35. Do not eat or drink in plain view of guests.

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.

38.Do not call a guy a “dude.”

39. Do not call a woman “lady.”

40. Never say, “Good choice,” implying that other choices are bad.

41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.

42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.

43. Never mention what your favorite dessert is. It’s irrelevant.

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.

45. Do not curse, no matter how young or hip the guests.

46. Never acknowledge any one guest over and above any other. All guests are equal.

47. Do not gossip about co-workers or guests within earshot of guests.

48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.

49. Never mention the tip, unless asked.

50. Do not turn on the charm when it’s tip time. Be consistent throughout.

51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.

52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.

53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.

54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.

55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)

56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)

57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.

59. Do not leave place settings that are not being used.

60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.

61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.

62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.

62(a). Do not let a glass sit empty for too long.

63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.

64. Specials, spoken and printed, should always have prices.

65. Always remove used silverware and replace it with new.

66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.

67. Never stack the plates on the table. They make a racket. Shhhhhh.

68. Do not reach across one guest to serve another.

69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.

70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.

71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)

72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.

73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.

74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.

75. Do not ask if someone is finished when others are still eating that course.

76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.

77. Do not disappear.

78. Do not ask, “Are you still working on that?” Dining is not work — until questions like this are asked.

79. When someone orders a drink “straight up,” determine if he wants it “neat” — right out of the bottle — or chilled. Up is up, but “straight up” is debatable.

80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.

81. Know what the bar has in stock before each meal.

82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.

83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.

84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.

84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.

86. If a few people signal for the check, find a neutral place on the table to leave it.

87. Do not stop your excellent service after the check is presented or paid.

88. Do not ask if a guest needs change. Just bring the change.

89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)

92. Never play a radio station with commercials or news or talking of any kind.

93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.

94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.

95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.

96. Do not say anything after a tip — be it good, bad, indifferent — except, “Thank you very much.”

97. If a guest goes gaga over a particular dish, get the recipe for him or her.

98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.

99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.

100. Guests, like servers, come in all packages. Show a “good table” your appreciation with a free glass of port, a plate of biscotti or something else management approves.

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