ELECTRONIC HOUSE CALL - April 23, 2004

Ah, the familiar frenzy of packing! Actually, the packing part is relatively easy at this point, it is just the struggle to predict everything that is likely to come up while I am gone and trying to get that covered before I leave that wears out the brain cells. I have come to accept that no matter what I do, there are a few things that will fall through the cracks. I hope a project of yours is not among them!

Since recycling is so politically correct, I start today with an idea originally presented in my "Home Remedies" newsletter in September 1995. I received it from Jim Welch, owner of J. Timothy's Restaurant in Plainville, CT who got it from a restaurant on Cape Cod (my old stompin' grounds!) It was printed on a card that was given or at least made available to the guests. I thought it might be worth another visit.

What is a Restaurant?
Somewhere between the excitement of the Broadway stage and a September football scrimmage, we find the extraordinary phenomenon called the restaurant. Restaurants come in assorted sizes prices and themes. But all restaurants have the same creed: to serve people every minute of every hour of every day.

Restaurants are composites. They are places to fill up. Flake out. Celebrate. Remember. Even forget. To your competitor, you are always filled. Stealing his help. And you have the greatest chef. The cleanest kitchen, with real personality bartenders. To your guest, you are a swinger. Party boy. Living the life of Riley. And someday, as they always say, "When I retire, I am going to open a little place of my own." Restaurants live with phrases like "We're two dishwashers short." "The chef picked up his knives." And "Do you call this stroganoff?" Your steady guest of ten years just told you his steak was cold and this is the last time you'll ever see him. It's the only business where you are only as good as your last meal.

A restaurant is a smile on your face with two waitresses short. A new gray suit with cherry stains on the sleeve. It's shaking hands with the Mayor while your left hand is on the plunger. It's smiling at strangers with two hours sleep, while your kids ask "When is daddy coming home?" A restaurant is trying to be Cecil B. DeMille and Rodgers and Hart while the script is controlled by your friendly banker. It takes the finesse of the art collector with the fortitude and skill of a plumber.

But ... a restaurant is the World Series, Rose Bowl and Oscar night all rolled into one when you hear those heartwarming words "It's the best meal I ever had ... and we'll be back." Thank you for sharing this time with us. Maxine & John Zartarian

Bonjour, Mes Amis
Our three-week corporate meeting and planning session in France starts next week. As is my custom, I will be posting a daily diary of our travels on the website. (Use the link below or look under "Trip Reports on my website.")

The diary is more than just a travelogue. It is a bit of that, of course, but I find that I notice things in other cultures that I often miss in my own. So the diary is really more about answering the question of "What did I learn from my life today?" (Try documenting THAT on a daily basis!)

Margene and I leave Seattle on Monday morning, arriving in London on Tuesday where we meet my sister's flight from Boston (Janet is the one that sends out the monthly interview tapes.)

Then we switch airports and fly to St. Etienne, near Lyon. The rest of the week we will be wandering around the Burgundy region, one of my favorite places on the planet ... and home of some of my favorite wines on the planet as well! Coincidence?

Follow along on the daily odyssey.

The Perpetual Question
What did you learn from your staff today?

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