Watch Jacques Pepin Destroy Garlic...he'll do it any number of the episodes below.
Thwack it, peel it, then take the flat side and SMASH the thing into a mince. almost immediately. It will take a bit of practice...but not that much. So much bloody faster. And, if its not a delicate cooking process (you want more garlic taste) don't mince it, leave it in slices or damn near whole so you get that flavor. (Ex. extended cooktimes)
If you want it really fine after smashing it, sprinkle a little kosher or sea salt on it, rake the knife over it a couple times and voila...super minced garlic.
YUM YUM cafe in garland, on belt line and plano.
I've not had a chance to sample a ton of Greek in dallas, but its been very good for the price. Simple food and quite good. Just don't go late, as they club next door will start banging down the walls with its music. :(