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excuse me miss's Profile

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Does anyone ever order hot water with lemon?

hot water with lemon is supposed to aid in digestion.

when i worked in a restaurant that had a large Asian clientelle, many, many, many of them would order hot water with lemon, usually before the meal.

Mar 21, 2008
excuse me miss in Not About Food

Does anyone ever order hot water with lemon?

i'm pretty sure he was kidding.

Mar 21, 2008
excuse me miss in Not About Food

Black napkins offered

why not go right to the horses mouth? here is the company's website for the linen service that supplies practically every restaurant in toronto.
www.fasterlinen.com
i'm sure you could contact them for a price list, etc.
also, have a look through the "plant tour" photos to get an idea of what the whole operation looks like.

Mar 21, 2008
excuse me miss in Not About Food

Black napkins offered

white linens are used because of the association with white as being "clean". yes black hides stains, but there shouldn't be stains to begin with. same reason as why chefs will wear a white chef's jacket, or servers will wear a white shirt, etc.

Mar 11, 2008
excuse me miss in Not About Food

Black napkins offered

jfood, are you meaning mrs jfood getting her lipstick on her napkin? or recieving a clean napkin that has lipstick stains on it?

reason i ask is most places that use linen napkins have them machine laundered by a linen service, so the custo shouldn't worry about getting anything on their napkin (lipstick, wine, hotsauce, etc) we (resto staff) think nothing of it. if a stained linen makes it to the table setting, well, that's the direct fault of a table-setter not paying attention.

anyways, my response to the OP is "why did they even ask? " if the resto provides black linens for that purpose why not just say "here you go". anyway, it's a nice gesture on the resto's part. but i also wonder if it's more expensive to have two types of linens available than to just get the better quality whites that don't leave lint.

Mar 11, 2008
excuse me miss in Not About Food

Service Faux Pas at Vee Vee?

from the perspective of an industry employee (waitress)....

"it's a restaurant, not a chess game."

it's just not proper to ask people to move once they are seated to accomodate new guests. first come first serve, sorry, you have to wait.

Mar 01, 2008
excuse me miss in Not About Food

Stinky Food Downstairs: What can i do?

what about leaving a friendly, anonymous note on their door? something like "you may not be aware your cooking smells are strong...here are some things we do to get rid of smells in our kitchen..."

Feb 28, 2008
excuse me miss in Not About Food

Dinner suggestion near Bar Volo?

you could go to fuzion
http://www.fuzionexperience.com/
the chef used to cook for oprah
it's exactly 1 block east of volo- church and dundonald.

Feb 19, 2008
excuse me miss in Ontario (inc. Toronto)

Do I really want to spend $693 on a bottle of wine?

i can think of three explanations...

a) the waiter was young and inexperienced and completely clueless
b) the waiter was old and senile
c) the waiter was quitting tomorrow and decided to have a little fun at your expense (get it- "expense"!)

Feb 19, 2008
excuse me miss in Not About Food

Is Salt Healthy?

here are a few snips from the book "the food connection" by sam graci (inventor of Greens+)

salt above a certain level is harmful...

there is a delicate sodium/potassium balance in our body. too much salt raises sodium levels and simultaneously depletes potassium levels. potassium neutralizes some of the toxic effects of excess sodium intake...

we can use sea salt with added potassium to reduce sodium levels...

humans evolved to handle 2-3 grams of salt per day. most people in north america average 10-15 grams per day.

Feb 03, 2008
excuse me miss in Not About Food

Do you send food back often?

>I yelled back at him and told him to quit embarrassing everyone in the group sending his food back and to shut up and eat the burger......he ordered it and it came out exactly as requested.......and we all knew his act was to get free food.

on behalf of waitresses everywhere, "Thank you!"

Jan 10, 2008
excuse me miss in Not About Food

Checking the bill

>I imagine they do not verbalize the round being on them so a manager will not hear that is going on, since they are probably doing it under the table. I do not say anything,

that's stealing.

Dec 19, 2007
excuse me miss in Not About Food

Another Tipping Thread (on the receiving end)

welcome to the wonderful world of restaurant business! i think we all should get an honorary degree in psychology.

it's probably some sub consious appreciation of attention from the opposite sex.

Nov 04, 2007
excuse me miss in Not About Food

plagued by tipping - delivery

ask them!

delivery drivers aren't (in my experience) trained to give the "polite answer" like servers in restaurants. if you ask " do you get the tip if i write it in or should i give you cash?" they will most definitely give you an honest answer.

Nov 03, 2007
excuse me miss in Not About Food

What is a "regular" at a restaurant and should it get you something?

many restaurants make it a top priority to aknowledge regulars in some way. some don't. i'm speaking of the owners/management here. waitstaff always like regulars- we'll remember your name, give you the best service we can even if we're busy, etc. but if we work for managers/owners who don't feel compelled to "give a little back" to regulars, what can we do? a few times i've bought my favorite customers a drink out of my own pocket.

some owners are just stingy- they don't see that a gesture toward a regular results in more business in the end. maybe they just take regulars for granted?

Nov 03, 2007
excuse me miss in Not About Food

What are you drinking right now?

my SO and i are drinking our way (slowly) through a case of konnings hoeven quadrupel.

Oct 30, 2007
excuse me miss in Beer

Guinness and ????

i've tried guinness with an ounce of chambord (rasberry liquer) poured in. don't know what it's called but it was tasty.

Oct 30, 2007
excuse me miss in Beer

Does the cook get offended when food comes back uneaten?

the good chefs i've worked with always appreciate feedback on their food. if a dish comes back substancially uneaten, of course they'll ask the server. and of course it's nice if the server can say why rather than "um, i don't know, they didn't say anything".

even if you don't like something it's good to say why. it's important for the chef to be aware of different peoples tastes.

Oct 28, 2007
excuse me miss in Not About Food

Is it OK to take silverware from nearby table [moved from General Chowhounding Topics]

i used to work in an upscale but casual french restaurant. on a not busy night i watched one of my customers reach over to the next table, grab a knife (a good quality silver-plated knife) and then reach down and shove the knife under the base of the table to level it so the table wouldn't wobble.

i was absolutely appalled.

Oct 23, 2007
excuse me miss in Not About Food

When do plates get cleared?

as long as you know that it is actually proper service for the server to wait until everyone's finished. the rule i learned is actually "wait...unless the guest requests that you remove his/her plate" so if you want your plate taken, just ask politely. nothing wrong with that.

Oct 22, 2007
excuse me miss in Not About Food

online resources for wine & cheese pairing?

hello fellow winos!

i'm doing a project on wine and cheese pairing for a cheese appreciation course. i have a list to hand out of helpful books, but i'm wondering if there are any great websites about wine and cheese pairing.

thanks!

Oct 22, 2007
excuse me miss in Wine

Help me order sushi without looking like a moron

maybe this will make you feel a bit better...

i worked in a steak restaurant that had a large asian clientelle. most of the asians who ordered honey BBQ ribs would point to the menu and actually say "honey bee bee cue ribs". i thought it was the cutest thing!

point is asian and english are such different languages, it's really difficult to pronounce properly on either side of the board. the server is going to be SO used to non-native speaking customers mispronouncing things he/she will not get offended, or think you're dumb. i've never thought ill of an asian customer asking for "hotta watel wiffa remon" (hot water with lemon) . the most incapeable (of speaking english) of them will just point to the menu. in my experience being served by asians- i just point to the menu and say how do you say this? and if i'm not brave enough to try to pronounce it i'll just say "yes, please!"

Oct 20, 2007
excuse me miss in Not About Food

"The Simpsons" and food.

"Let us celebrate our agreement with the adding of chocolate to milk."

Oct 17, 2007
excuse me miss in Food Media & News

Waiter changed tip

ben, i thought of your OP the other night- at the end of a 10 hour waitressing shift i was going through my credit slips and settling the totals. my eyes got crossed and i almost mis-settled a bill by $.04

Oct 06, 2007
excuse me miss in Not About Food

Waitstaff topping off glasses from bottle on the table... [moved from Wine board]

if i was your server...
i would try to equally pour, but it's tricky when one person is drinking way faster than the other. first refill i would top up the sipper's a bit and pour that same amount into the guzzlers glass. next refill i would pick up the bottle and ask the sipper if she was "good" before refilling the guzzler's. it's improper to keep topping up a glass that doesn't need it. the server probably thought the sipper was just not a big drinker.

Sep 29, 2007
excuse me miss in Not About Food

Bill came- items were more expensive then they were on the menu

you absolutely are right. not only is that appalling, but is unethical if not completely illegal. you could probably report them- but the poor things are obviously hurting financially if this is how they're operating their business.

i worked in a resto that had a few typos on the wine list- for example a $100 bottle was missing a zero so it said $10. but we knew about the typo and the onus was on the server (me) to tell the customer that beforehand.

Sep 29, 2007
excuse me miss in Not About Food

Tipping Etiquette

<...compliments your taste in food and wine, gives you small talk, and pours you an occasional drink of wine...>

i certainly hope you don't think this is all professional waiters do.

Sep 07, 2007
excuse me miss in Not About Food

The "Tonight Specials" recitativo

hahaha- jfood, don't you know those customers don't need a record button to make demands like that (cut to me- ferosciously jotting modifiers for guests order and then having to explain to chef that lady at table 12 has created her own special)

we could actually obliterate servers entirely (and subsequentially, tipping) by installing a POS at every table for customers to view and order as they please. then a runner (paid an appropriate hourly wage) brings out your food/drinks when they're ready.

there goes my job! along with whatever romance was left in the experience of being served. maybe our grandchildren's grandchildren will talk about servers the same way we imagine what it was like to have to walk somewhere if you wanted to speak with someone.

Sep 07, 2007
excuse me miss in Not About Food

Tipping Etiquette

you're not expected. but if you have a special wine and the server has done alot to make your evening special it's a nice gesture to offer them a taste (as in 1oz).

Sep 07, 2007
excuse me miss in Not About Food

Tipping Etiquette

wow, i've never heard of not having to tip out on alcohol. i want that job!!
;)

Sep 07, 2007
excuse me miss in Not About Food