The Restaurant Doctor - Electronic House Call

ELECTRONIC HOUSE CALL - November 3, 2000

Hello from Toronto where I am speaking at the Strano Sysco food show.

WITHOUT A CLUE:
Last week in Orlando, I was having dinner at an upscale steakhouse with my client. We were one of the last parties in the house so the majority of the tables in our particular dining room were cleared and empty. One of the waiters came in with three pans of silverware and a stack of napkins (must have been time to do the roll-ups) and plunked them down on the table immediately next to us. The not-so-subtle message, to me at least, was "Get out of here. We have work to do." The only (slightly) redeeming part of this lapse is that they didn't sit down next to us and start rolling silverware. The group of waiters then gathered at the bar, very near the table, and were talking and joking. Were they just waiting for us to leave so that they could start rolling silver?

I am sorry, clueless waiters, but as long as we are paying guests, WE were the work that needed to be attended to, particularly at 75 bucks a head! If the roll-ups were an issue, it should have been taken to an empty table out of sight of the guests, and there were many of these. Where was management during all this? Why didn't one of the more professional waiters catch this? Did they all think it was funny?

My point, which may be obvious, is that EVERYTHING that happens in the restaurant has to be considered in light of how it impacts on the guests . . . and somebody has to hold the high ground to be sure that's the way it plays. The incident has me questioning the quality of the experience I can expect at this joint, formerly one of my favorite stops in Orlando but now forever questionable. What's happening in your place?

CLEAN UP YOUR ACT:
Jerry Mistretta <jerry@jerryscajun.com> has a question:
I would love to get some feedback/suggestions or secret formulas on the best way to keep the cast iron stove burners clean without damaging them. This transplanted Cajun can cook, but I can't seem to clean up my mess. If anyone as any thoughts on this, I'd truly appreciate it. (I have 2 - Vulcan 6 burner stoves model 36L & 36LC)

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