Just a little rant..... It continually amazes me how ignorant some people are. At least this guy likes Hillary Clinton... but again, more examples of stellar garbage. My response was too long for the comment field on his post, and I doubt he would care what I think anyway, so I am posting it here.
+++ +
While I share your respect for Hillary Clinton, a question your evaluation. The White House has certainly not taken power away from the State Dept. -- under Obama & Hillary, State has nearly doubled its diplomatic corps, and almost daily Sec. Clinton is outlining State Dept. policy and agenda, and more than doubled USAID money and participation in a host of global initiatives.
I also question your idea that Clinton is in some way marginalized -- obviously you read the headlines that say she was, but the actual facts tell a different story. Clinton was the point person along with Biden and Gates on Afghan policy, and has done the advance work for every diplomatic trip Obama has taken. She also negotiated the bulk of the new START treaty, and along with John Kerry brought Pres. Karzai in Afghanistan into lock step with US policy / desires. Not to mention... I could go on and on and on, but the point is: Hillary Clinton is US foreign policy, and without her, Obama would have stumbled very bad already. What she has proven as SOS is what she claimed on the campaign trail in 2008: that she has the gravitas and experience to bring foreign leaders -- even hostile ones -- to the table. The reason she "dropped off the radar" is because she shattered her elbow -- not sure if you've ever broken a bone in a joint, but it is one of the most painful and debilitating things that will ever happen to you if it does. The fact that she was only down for a WEEK with it alone makes her super human.
Now, as for "Hillary 2012," -- please. Anyone who seriously thinks that Hillary Clinton will challenge Barack Obama for the Democratic nomination in 2012 (or ever again) really has no idea what they are talking about. She is a member of Obama's cabinet -- there is no way, even if she resigned as SOS, that she would attempt to oust her own president. It would be political suicide. Unless Obama doesn't run again or is out of office by 2012. The more likely scenario -- if there is one at all other than her continuing as SOS -- is that she will step up and replace Biden as VP in '12 which will position her perfectly to win in 2016. Particularly becaus eshe has kept her nose clean of Obama's mistakes, and cannot be held accountable for a thing the Senate does any more. She is -- for a change -- above the fray and almost politically bulletproof. And 78% approval ratings, including 56% approval among Republicans is pretty nice, too. She doesn't NEED Obama to get elected, but trying to beat him again would kill any chances she has. (Which are considerable. At this time I believe that most people see her as the most serious contender for the presidency overall.)
Sorry to jump all over you. But this is a pretty immature evaluation of the political situation in America, particularly as it concerns Democrats and the "Hillary constituency." She is a genius and a political encyclopedia and she has been in the forefront of politics since the 1970's -- she knows the rules, the traditions, and how it works. And she's not going to buck the system in a way that would be detrimental to her reputation among Democrats or really anyone, but particularly she is not going to piss off the people that will elect her. There will be no "I told you so," moment.
Showing posts with label rants. Show all posts
Showing posts with label rants. Show all posts
Saturday, December 26, 2009
Sunday, December 6, 2009
Bitch PUHLEEZE
So, someone commented on my article, "Hillary Clinton and David Miliband: political wedding of the new century," and said:
This article is really inappropriate. Grow up.
I've now re-read the article at least 2 times, and I can't find anything inappropriate or immature in it. The only thing I say that might be possibly taken as inappropriate is when I say: Miliband is just the kind of person Hillary Clinton has always admired most: young, brilliant, transformative politicians with forward-thinking ideas and a base in the traditional. It must be like meeting Bill all over again.
And, in fact, I go out of my way to say I don't think there's anything physical between them, that it's a meeting of the minds.
Anyway, I once again broke my no commenting rule and replied: I'm curious what specifically you find "inappropriate" about this article? Have I said anything untrue? Anything scandalous? Anything a thousand other news outlets haven't reported on? And "grow up."? You grow up.
Of course this person will not reply. It's always the flamers that don't leave their contact info or follow up on their own comments.
PUBLIC SERVICE ANNOUNCEMENT: Flamers, haters, ignorant assholes, everyone: bring it. But if you're going to challenge me, have some balls and say who you really are and how I can contact you.
This article is really inappropriate. Grow up.
I've now re-read the article at least 2 times, and I can't find anything inappropriate or immature in it. The only thing I say that might be possibly taken as inappropriate is when I say: Miliband is just the kind of person Hillary Clinton has always admired most: young, brilliant, transformative politicians with forward-thinking ideas and a base in the traditional. It must be like meeting Bill all over again.
And, in fact, I go out of my way to say I don't think there's anything physical between them, that it's a meeting of the minds.
Anyway, I once again broke my no commenting rule and replied: I'm curious what specifically you find "inappropriate" about this article? Have I said anything untrue? Anything scandalous? Anything a thousand other news outlets haven't reported on? And "grow up."? You grow up.
Of course this person will not reply. It's always the flamers that don't leave their contact info or follow up on their own comments.
PUBLIC SERVICE ANNOUNCEMENT: Flamers, haters, ignorant assholes, everyone: bring it. But if you're going to challenge me, have some balls and say who you really are and how I can contact you.
Tuesday, December 1, 2009
Genghis did not have nuclear weapons, Hillary does
I don't normally reply to comments on my Examiner columns. I can't not take it personally, so I stay aloof from the discussion. I find that not commenting also creates a distance between me and the reader that is productive in the long run, for both parties. The only exceptions I make pretty much are for technical or administrative replies like, "thank you, grammar fixed" or (recently) "yes, omitting that was an error. Fixed." Etc. Although I might stop even writing those. I don't know.
Regardless.
Someone commented on my article, Can Hillary Clinton win the war in Afghanistan?, "Can Hillary Clinton win the war in Afghanistan?
If Genghis Khan could not win there what does Clinton have that he didn't?"
.... gee, let me think. Oh yeah...
Um, nuclear weapons.
Regardless.
Someone commented on my article, Can Hillary Clinton win the war in Afghanistan?, "Can Hillary Clinton win the war in Afghanistan?
If Genghis Khan could not win there what does Clinton have that he didn't?"
.... gee, let me think. Oh yeah...
Um, nuclear weapons.
Monday, November 2, 2009
One Hundred Responses To A Non-Restaurant Staffer Who Thinks He Knows How To Run A Restaurant
Bruce Buschel has an "article" in the New York Times small business section titled, "One Hundred Things Restaurant Staffers Should Never Do (Part 1)," containing the first fifty of one-hundred tidbits of advice he has for the people who apparently will be working at the restaurant he is building. Why he has to publish his employee manual in the New York Times escapes me. However, here are One Hundred Responses To A Non-Restaurant Staffer Who Thinks He Knows How To Run A Restaurant:
1. Do not let anyone enter the restaurant without a warm greeting.
Fair enough. Please make sure there is sufficient staff so someone is watching the door at all times. Servers are not hosts.
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.
Also fair enough. Although I would add, isn't asking them if they want to sit at the bar the same thing? How about just wait on them, and they will tell you if you didn't bring enough menus. They always do.
3. Never refuse to seat three guests because a fourth has not yet arrived.
You may find this to be very unreasonable as you get down the road. Many, many restaurants have the policy that they will not seat incomplete parties. This is because they are so busy they need the tables to turn -- need them to, not just want the extra money -- because they need to accommodate everyone before closing time. When you tell someone the wait is 45 minutes and it becomes 2 hours because partial parties held up the otherwise smooth process, you have created a snowball effect that is your fault and customers will know it, tell you so, and tell everyone else so, too. This practice also throws off timing for your kitchen, creates double work load for the bar and the servers (for which they will not be double-compensated) and causes frustration cascading from the table to the parking lot and everyone in between. Seating partial parties is a bad policy.
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.
Yes. However, you must be clear with your staff and your customers what a "reasonable length of time" is. If your host told them 40 minutes and they are complaining after 20, someone needs to remind them politely but firmly of that. This also means an accurate recording and time keeping process at the door. Again, this also means adequate door / hosting staff -- do not make servers be responsible for people who are not at their tables.
5. Tables should be level without anyone asking. Fix it before guests are seated.
Absolutely.
6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.
What do you mean by this? If your restaurant offers bottled water, severs are doing their job by offering it. If you mean don't call it, "just tap," that's fine. Although I don't believe I've ever been asked that question by a server, nor have I heard it referred to as "tap." In fact, I would lay out money that in 95% of restaurants, if you ask for water, you get tap. Most places leave it incumbent on the customer to specifically ask for bottled or sparkling water.
7. Do not announce your name. No jokes, no flirting, no cuteness.
While I personally agree, and find it totally unnecessary to announce your name, most restaurants encourage it. This is a curious pronouncement, particularly when paired with jokes, flirting and cuteness. Do you assume telling your name to a table is the prelude to coming on to them? And, obviously you are not building a "Hooters." Also, after 20+ years of working in the service industry, I can assure you, if you don't tell them you're name, they will ask.
8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.
This is an absolute crock. A restaurant is a business and a server is a sales person. When a server comes to a table it is for a specific business-related reason, not to chit-chat (or joke, flirt or be cute) and customers should know that they need to address business when it comes their way. Not to mention the nearly endless list of things that are time-sensitive and customer-dependent in a restaurant. When a server comes to a table and customers are talking, a polite pause is all that is needed before saying, "Excuse me," or, "Sorry to interrupt, but..."
9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.
So let me get this right. Not too fast. But not robotically (condescending code word for "slow",) either. And no drama. So really, just don't bother.
10. Do not inject your personal favorites when explaining the specials.
Agreed. Your personal favorites probably aren't specials anyway. "Inject" those when asked what you like, or "what's good."
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.
Obviously you are opening a restaurant in the Northeast, as this is the only place in the country lobster is really even a concern. And why not "hustle" them? Don't you want the specials sold? This one barely even makes sense. A house rule, apparently. No experienced server would take this advice seriously.
12. Do not touch the rim of a water glass. Or any other glass.
Absolutely.
13. Handle wine glasses by their stems and silverware by the handles.
Absolutely. Although this does not really warrant being separated from #12, since "any other glass" is already mentioned there.
14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.
Absolutely. Particularly listen.
15. Never say “I don’t know” to any question without following with, “I’ll find out.”
Any question? How about questions about the restaurant. Servers often act as an impromptu Chamber of Commerce, answering questions about attractions, the surrounding area, etc. Not knowing one of those answers is just fine, and there is no need to go find out.
16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.
Good advice.
17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.
Again, this is a complete crock. Even in fine dining it is now an accepted custom to clear plates as they are emptied. Universal sign that it is time to clear a plate: napkin on it. Also, most restaurants expect tables to be "pre-bussed" meaning, plates and silverware cleared before the table is vacated. Not doing so again creates more work for everyone, slows down the entire operation, effecting everyone in the building, customers included. Plates should be cleared as they are emptied. Period.
18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”
By this you must mean, after you have taken their order. Unless you plan to hire psychic wait staff. So, yes, absolutely -- not table auctions. However, this also means there must be adaquate support staff to ensure that servers can, 100% of the time, carry out their own food. Or, there will be an auction.
19. Offer guests butter and/or olive oil with their bread.
Does anyone not do this? I can't remember ever getting bread or rolls at a restaurant my entire life without at least a few butter patties thrown in.
20. Never refuse to substitute one vegetable for another.
Again, I can't imagine any place that restrictive. However, when a customer wants an entire house salad, served in advance of the meal (again, double work for no more money, for anyone, server or business) instead of a scoop full of carrots, they should know they need to pay more for it.
21. Never serve anything that looks creepy or runny or wrong.
This is your way of saying don't serve anything you would not eat. Absolutely, double absolutely. However, this also means that the chefs must be willing to accept send-backs from the servers. No refusing to remake. No threatening, shouting, or arguing. If it's not good enough to go to the table, it does not leave the kitchen. Period, no arguments.
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.
This also means you need to educate your staff on wines, or hire staff who already know wine. This may mean staff tastings as well. If you want to run a restaurant that "knows its wine" you need to be willing to write off a few bottles.
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.
This is fair as an in-house policy. However, be aware by doing this you are likely forfeiting any recycling or bottle deposit refunds. A bottle here and there is no big deal, but if you get a reputation for such a thing, it is a business concern. Additionally, again, this means you must have adaquate support staff to allow for one person to be dedicated to steaming a bottle for 5-10 minutes.
24. Never use the same glass for a second drink.
This is a matter of taste. And I assume you mean beer, wine and cocktails. Refilling sodas, hot drinks, juices and water certainly bears no call for a fresh glass. And many bar customers prefer to keep their same glass. This is not a rule you can really make and enforce. It is an acceptable general guideline at best. The rest should be entrusted to your staff, who should be able to gauge their own customer's needs and preferences.
25. Make sure the glasses are clean. Inspect them before placing them on the table.
Absolutely.
26. Never assume people want their white wine in an ice bucket. Inquire.
The only beverage that is traditionally served in an ice bucket is champagne.
27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.
This is a well-known convention. And, it should be covered along with general wine knowledge from #22 and #23.
28. Do not put your hands all over the spout of a wine bottle while removing the cork.
Again, more well-known wine serving etiquette.
29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.
See #28.
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.
See #29. So, #'s 22-23 and 28-30 are all about wine service. Allow me to reiterate: if you are running a restaurant that even has a wine list big enough to warrant traditional, formal wine service, you need to either a) hire service staff who are trained in fine dining wine service, or b) offer this training to servers when they are hired.
31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.
Obviously.
32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.
This is fair.
33. Do not bang into chairs or tables when passing by.
This is a curious pronouncement. I am unsure why it warrants being on a Top 100 list, as I do not know anyone who intentionally means to "bang into" things. So, service staff who you have obviously seen doing this enough times that it makes your list, either are doing it on purpose to be annoying or passive aggressive, or things are too crowded and the staff can't move around adequately. Either way it needs to be addressed -- by you, not the staff.
34. Do not have a personal conversation with another server within earshot of customers.
A good general guideline. Impossible and unrealistic to enforce. Yes, long protracted conversations about server's personal lives on the dining room floor are in poor taste / unprofessional, but staff are going to talk during their shifts. It's natural and it helps create a comfortable sense of the place.
35. Do not eat or drink in plain view of guests.
Again, a good general guideline. However, particularly on the topic of beverages, staff should have easy and regular access to water or fluids. I have never been insulted or thought I was getting poor service if I saw a busy server grab a drink of water on the fly. Hydration is important, and cannot be overlooked or banned.
36. Never reek from perfume or cigarettes. People want to smell the food and beverage.
Absolutely. Wash your hands. Use an odor neutralizing spray, not perfume or cologne.
37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.
Absolutely.
38.Do not call a guy a “dude.”
Absolutely. Too casual, even in the most casual environment is unprofessional. Sir, ma'am, folks, everyone, etc., is sufficient.
39. Do not call a woman “lady.”
See #38. You really had to stretch this to get to 50 didn't you?
40. Never say, “Good choice,” implying that other choices are bad.
This is sound advice. However, it is acceptable to praise customer's choices, particularly if you know they were struggling with their choice. "That is delicious," or "you'll love it," are perfectly fine. Set the expectation that they are going to like what they chose. Other choices might not be acceptable, you have no idea. Customers could have health concerns or very specific taste considerations that their server has determined by developing rapport. It is a personal call by the person at the table, in the situation.
41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.
Again, a good general guideline, but you cannot and should not dictate specific words that servers can and cannot say. The most genuine thing can sound fake an insincere -- or the other way around -- depending on the person speaking, their manner of speech, and their personal cadence. You cannot dictate speech. In #9 you caution against robotic speech -- it applies everywhere.
42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.
Fair enough.
43. Never mention what your favorite dessert is. It’s irrelevant.
What about when customers ask? They do, they will, they want to know.
44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.
Again, this is a personal choice. If a customer informs you that they are diabetic, and you are, too, they will feel more assured that they are getting health-safe food from you if you tell them. Allow me to reiterate: you cannot dictate speech.
45. Do not curse, no matter how young or hip the guests.
Yes. This also addresses professionalism.
46. Never acknowledge any one guest over and above any other. All guests are equal.
Including the children? OK, sure, little one. I'll bring you everything you ask for. Everything. You're equal.
47. Do not gossip about co-workers or guests within earshot of guests.
Absolutely.
48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.
Absolutely.
49. Never mention the tip, unless asked.
Absolutely.
50. Do not turn on the charm when it’s tip time. Be consistent throughout.
Agreed. It just seems disingenuous and is largely transparent. It will hurt the tip, not help it.
1. Do not let anyone enter the restaurant without a warm greeting.
Fair enough. Please make sure there is sufficient staff so someone is watching the door at all times. Servers are not hosts.
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.
Also fair enough. Although I would add, isn't asking them if they want to sit at the bar the same thing? How about just wait on them, and they will tell you if you didn't bring enough menus. They always do.
3. Never refuse to seat three guests because a fourth has not yet arrived.
You may find this to be very unreasonable as you get down the road. Many, many restaurants have the policy that they will not seat incomplete parties. This is because they are so busy they need the tables to turn -- need them to, not just want the extra money -- because they need to accommodate everyone before closing time. When you tell someone the wait is 45 minutes and it becomes 2 hours because partial parties held up the otherwise smooth process, you have created a snowball effect that is your fault and customers will know it, tell you so, and tell everyone else so, too. This practice also throws off timing for your kitchen, creates double work load for the bar and the servers (for which they will not be double-compensated) and causes frustration cascading from the table to the parking lot and everyone in between. Seating partial parties is a bad policy.
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.
Yes. However, you must be clear with your staff and your customers what a "reasonable length of time" is. If your host told them 40 minutes and they are complaining after 20, someone needs to remind them politely but firmly of that. This also means an accurate recording and time keeping process at the door. Again, this also means adequate door / hosting staff -- do not make servers be responsible for people who are not at their tables.
5. Tables should be level without anyone asking. Fix it before guests are seated.
Absolutely.
6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.
What do you mean by this? If your restaurant offers bottled water, severs are doing their job by offering it. If you mean don't call it, "just tap," that's fine. Although I don't believe I've ever been asked that question by a server, nor have I heard it referred to as "tap." In fact, I would lay out money that in 95% of restaurants, if you ask for water, you get tap. Most places leave it incumbent on the customer to specifically ask for bottled or sparkling water.
7. Do not announce your name. No jokes, no flirting, no cuteness.
While I personally agree, and find it totally unnecessary to announce your name, most restaurants encourage it. This is a curious pronouncement, particularly when paired with jokes, flirting and cuteness. Do you assume telling your name to a table is the prelude to coming on to them? And, obviously you are not building a "Hooters." Also, after 20+ years of working in the service industry, I can assure you, if you don't tell them you're name, they will ask.
8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.
This is an absolute crock. A restaurant is a business and a server is a sales person. When a server comes to a table it is for a specific business-related reason, not to chit-chat (or joke, flirt or be cute) and customers should know that they need to address business when it comes their way. Not to mention the nearly endless list of things that are time-sensitive and customer-dependent in a restaurant. When a server comes to a table and customers are talking, a polite pause is all that is needed before saying, "Excuse me," or, "Sorry to interrupt, but..."
9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.
So let me get this right. Not too fast. But not robotically (condescending code word for "slow",) either. And no drama. So really, just don't bother.
10. Do not inject your personal favorites when explaining the specials.
Agreed. Your personal favorites probably aren't specials anyway. "Inject" those when asked what you like, or "what's good."
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.
Obviously you are opening a restaurant in the Northeast, as this is the only place in the country lobster is really even a concern. And why not "hustle" them? Don't you want the specials sold? This one barely even makes sense. A house rule, apparently. No experienced server would take this advice seriously.
12. Do not touch the rim of a water glass. Or any other glass.
Absolutely.
13. Handle wine glasses by their stems and silverware by the handles.
Absolutely. Although this does not really warrant being separated from #12, since "any other glass" is already mentioned there.
14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.
Absolutely. Particularly listen.
15. Never say “I don’t know” to any question without following with, “I’ll find out.”
Any question? How about questions about the restaurant. Servers often act as an impromptu Chamber of Commerce, answering questions about attractions, the surrounding area, etc. Not knowing one of those answers is just fine, and there is no need to go find out.
16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.
Good advice.
17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.
Again, this is a complete crock. Even in fine dining it is now an accepted custom to clear plates as they are emptied. Universal sign that it is time to clear a plate: napkin on it. Also, most restaurants expect tables to be "pre-bussed" meaning, plates and silverware cleared before the table is vacated. Not doing so again creates more work for everyone, slows down the entire operation, effecting everyone in the building, customers included. Plates should be cleared as they are emptied. Period.
18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”
By this you must mean, after you have taken their order. Unless you plan to hire psychic wait staff. So, yes, absolutely -- not table auctions. However, this also means there must be adaquate support staff to ensure that servers can, 100% of the time, carry out their own food. Or, there will be an auction.
19. Offer guests butter and/or olive oil with their bread.
Does anyone not do this? I can't remember ever getting bread or rolls at a restaurant my entire life without at least a few butter patties thrown in.
20. Never refuse to substitute one vegetable for another.
Again, I can't imagine any place that restrictive. However, when a customer wants an entire house salad, served in advance of the meal (again, double work for no more money, for anyone, server or business) instead of a scoop full of carrots, they should know they need to pay more for it.
21. Never serve anything that looks creepy or runny or wrong.
This is your way of saying don't serve anything you would not eat. Absolutely, double absolutely. However, this also means that the chefs must be willing to accept send-backs from the servers. No refusing to remake. No threatening, shouting, or arguing. If it's not good enough to go to the table, it does not leave the kitchen. Period, no arguments.
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.
This also means you need to educate your staff on wines, or hire staff who already know wine. This may mean staff tastings as well. If you want to run a restaurant that "knows its wine" you need to be willing to write off a few bottles.
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.
This is fair as an in-house policy. However, be aware by doing this you are likely forfeiting any recycling or bottle deposit refunds. A bottle here and there is no big deal, but if you get a reputation for such a thing, it is a business concern. Additionally, again, this means you must have adaquate support staff to allow for one person to be dedicated to steaming a bottle for 5-10 minutes.
24. Never use the same glass for a second drink.
This is a matter of taste. And I assume you mean beer, wine and cocktails. Refilling sodas, hot drinks, juices and water certainly bears no call for a fresh glass. And many bar customers prefer to keep their same glass. This is not a rule you can really make and enforce. It is an acceptable general guideline at best. The rest should be entrusted to your staff, who should be able to gauge their own customer's needs and preferences.
25. Make sure the glasses are clean. Inspect them before placing them on the table.
Absolutely.
26. Never assume people want their white wine in an ice bucket. Inquire.
The only beverage that is traditionally served in an ice bucket is champagne.
27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.
This is a well-known convention. And, it should be covered along with general wine knowledge from #22 and #23.
28. Do not put your hands all over the spout of a wine bottle while removing the cork.
Again, more well-known wine serving etiquette.
29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.
See #28.
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.
See #29. So, #'s 22-23 and 28-30 are all about wine service. Allow me to reiterate: if you are running a restaurant that even has a wine list big enough to warrant traditional, formal wine service, you need to either a) hire service staff who are trained in fine dining wine service, or b) offer this training to servers when they are hired.
31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.
Obviously.
32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.
This is fair.
33. Do not bang into chairs or tables when passing by.
This is a curious pronouncement. I am unsure why it warrants being on a Top 100 list, as I do not know anyone who intentionally means to "bang into" things. So, service staff who you have obviously seen doing this enough times that it makes your list, either are doing it on purpose to be annoying or passive aggressive, or things are too crowded and the staff can't move around adequately. Either way it needs to be addressed -- by you, not the staff.
34. Do not have a personal conversation with another server within earshot of customers.
A good general guideline. Impossible and unrealistic to enforce. Yes, long protracted conversations about server's personal lives on the dining room floor are in poor taste / unprofessional, but staff are going to talk during their shifts. It's natural and it helps create a comfortable sense of the place.
35. Do not eat or drink in plain view of guests.
Again, a good general guideline. However, particularly on the topic of beverages, staff should have easy and regular access to water or fluids. I have never been insulted or thought I was getting poor service if I saw a busy server grab a drink of water on the fly. Hydration is important, and cannot be overlooked or banned.
36. Never reek from perfume or cigarettes. People want to smell the food and beverage.
Absolutely. Wash your hands. Use an odor neutralizing spray, not perfume or cologne.
37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.
Absolutely.
38.Do not call a guy a “dude.”
Absolutely. Too casual, even in the most casual environment is unprofessional. Sir, ma'am, folks, everyone, etc., is sufficient.
39. Do not call a woman “lady.”
See #38. You really had to stretch this to get to 50 didn't you?
40. Never say, “Good choice,” implying that other choices are bad.
This is sound advice. However, it is acceptable to praise customer's choices, particularly if you know they were struggling with their choice. "That is delicious," or "you'll love it," are perfectly fine. Set the expectation that they are going to like what they chose. Other choices might not be acceptable, you have no idea. Customers could have health concerns or very specific taste considerations that their server has determined by developing rapport. It is a personal call by the person at the table, in the situation.
41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.
Again, a good general guideline, but you cannot and should not dictate specific words that servers can and cannot say. The most genuine thing can sound fake an insincere -- or the other way around -- depending on the person speaking, their manner of speech, and their personal cadence. You cannot dictate speech. In #9 you caution against robotic speech -- it applies everywhere.
42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.
Fair enough.
43. Never mention what your favorite dessert is. It’s irrelevant.
What about when customers ask? They do, they will, they want to know.
44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.
Again, this is a personal choice. If a customer informs you that they are diabetic, and you are, too, they will feel more assured that they are getting health-safe food from you if you tell them. Allow me to reiterate: you cannot dictate speech.
45. Do not curse, no matter how young or hip the guests.
Yes. This also addresses professionalism.
46. Never acknowledge any one guest over and above any other. All guests are equal.
Including the children? OK, sure, little one. I'll bring you everything you ask for. Everything. You're equal.
47. Do not gossip about co-workers or guests within earshot of guests.
Absolutely.
48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.
Absolutely.
49. Never mention the tip, unless asked.
Absolutely.
50. Do not turn on the charm when it’s tip time. Be consistent throughout.
Agreed. It just seems disingenuous and is largely transparent. It will hurt the tip, not help it.
Sunday, October 25, 2009
Obama does nothing, gets credit - again
Let me just say:
Um, obviously President Obama is going to sign the hate crimes legislation that Democrats managed to attach to a multi-billion dollar defense bill that "must" pass. Do not be fooled that this is him -- in any way -- keeping his promises to the GLBT community. First of all, you can thank Congressional Democrats for expanding hate crimes language to include sexual orientation. It has little if anything to do with the president. And second, all he has to do is sign the damn thing. It's just barely better than when the administration claimed credit for helping gays by doing nothing. As I've already said, doing nothing is still doing nothing.
And, if the public option falls out of health care legislation -- again do not be fooled -- it will be the president's fault. He has bowed to the insurance lobby and greedy corporate drug lords and is actively endorsing the "trigger" plan that Olympia Snowe is advocating. Since when was Barack Obama to the RIGHT of Harry Reid and Nancy Pelosi (well, maybe Pelosi is more liberal, but Harry Reid, who is now the lone voice demanding the public option in the Senate??) As I've also already said, I think Reid knows his Senate career is circling the drain, so he is going full-bore-sacrificial-lamb for the public option, and it just might save him.
What a ##@$@#$ joke. Maybe they'll give Obama another Nobel prize for the second twelve days of his presidency.
Um, obviously President Obama is going to sign the hate crimes legislation that Democrats managed to attach to a multi-billion dollar defense bill that "must" pass. Do not be fooled that this is him -- in any way -- keeping his promises to the GLBT community. First of all, you can thank Congressional Democrats for expanding hate crimes language to include sexual orientation. It has little if anything to do with the president. And second, all he has to do is sign the damn thing. It's just barely better than when the administration claimed credit for helping gays by doing nothing. As I've already said, doing nothing is still doing nothing.
And, if the public option falls out of health care legislation -- again do not be fooled -- it will be the president's fault. He has bowed to the insurance lobby and greedy corporate drug lords and is actively endorsing the "trigger" plan that Olympia Snowe is advocating. Since when was Barack Obama to the RIGHT of Harry Reid and Nancy Pelosi (well, maybe Pelosi is more liberal, but Harry Reid, who is now the lone voice demanding the public option in the Senate??) As I've also already said, I think Reid knows his Senate career is circling the drain, so he is going full-bore-sacrificial-lamb for the public option, and it just might save him.
What a ##@$@#$ joke. Maybe they'll give Obama another Nobel prize for the second twelve days of his presidency.
Wednesday, September 24, 2008
How Does The Bailout Effect Me?
Call me crazy, but maybe "credit" is the problem, not the solution. As I read day after day about the increasing dollar amounts and number of banks and investment firms that are flocking to suck on the nipple of Treasury, I have to ask myself: Why do I actually care about this?
I have almost no investments, and the ones I have are considered "very stable." I don't own a home. I don't have any financial dealings that require me to file more than a 1040EZ every year (even my moving expenses were deductible without being itemized because they were so small.) And, overall, I have paid zero income tax my entire life. A few times I have owed tax dollars to the state I have lived in, but I have gotten a Federal return every year of my working life. Again, why do I care?
First, it occurs to me that I have worked about half of my working life. I've got about 30 years left until I am retirement age, and I have been working (on paper) about 25 years, so roughly, I'm halfway through. When I get to retirement age, what do I want my life to look like? Well, I'd like to own my home so I don't end up working third shift at a convenience store just to pay the rent when I'm 80 (or 60, or even 40 for that matter.) I'd like to have a "nest egg" to finance things like vacations, death arrangements, improvements and maintenance to my home (that I have yet to procure,) and maybe some money left over to leave to my family or the charity of my choice. I'd like to have some life insurance that is matured enough that I can start drawing on it. I'd like to be sure that I will be safe, secure and happy in my "golden years." Isn't that what we all work our whole lives for?
So, let's talk about that house. That one that I don't own because any lender in their right mind would never give me a mortgage. I'd estimate that over the course of my adult life, I have paid somewhere around $100,000 in rent, which is only different from a mortgage because all it earns me is another month of having a roof over my head. The consequences of not paying my rent are the same as not paying my mortgage: I lose my place to live, and it becomes harder to get another one. The benefits of paying my rent, however, are not the same as the benefits of paying my mortgage. Sure, I get to stay another month, and it is assumed I get to stay as long as I want, but I'll never own my apartment, my landlord will continue to get that particular benefit. Also, my rent doesn't go down over time, and there is no end to the payments. My landlord, after living in an apartment for 30 years, is not going to say, "Okay, you've paid enough. You can live here for free now. Just pay the taxes on the place and we're all good." So, that $100,000 I've spent already in my life, while it has provided me with shelter and only minor maintenance costs, and which represents about 50% of the average home price in the US, has really earned me absolutely nothing.
Why can't I get a mortgage? I'll tell you. Student loan debt, which due to various circumstances, I have defaulted on here and there over time. I've always handled them, got them out of default, and got back on track, but you don't get any kudos for that. You only get punished. A couple credit cards that I was foolish enough to accept in college that I was unable to pay off and they went to creditors. Those ones, I take complete responsibility for. I was stupid, I ignored my debt obligations, and I paid for it, literally. The irony is that those are the least of my problems. It's been more than 7 years -- they are gone from my credit report. And, get this one; this is what really sticks in my craw: late and short payments on heating and electricity bills. Because I had a hard time paying my $1000 a month heating bills in the winter, in Maine, while I was in college and a few years after, my credit rating is trashed. Are you kidding me?? And, get this one: while I was receiving Federal Student Aid I was automatically disqualified from both welfare programs and Unemployment benefits. So, even though I was living (at the time) somewhere around 30% below the national poverty level I couldn't get any assistance with my heating bills, or even get some food stamps so I could eat while I went to college. This forced me to make choices like, food vs. electricity or rent vs. heat. When survival issues are competing with each other for dominance in your financial capabilities, your "credit rating" doesn't seem all that important.
So, what do I do? In my case, morbid as it may sound, I wait. When my father dies, I'll end up owning a house (even though I have no idea at this point how I would afford the taxes, considering where he lives.) When my partner's parents die, we'll end up owning another one. Between the two of us, we're going to end up inheriting a very decent chuck of change, and two houses. Finally, the benefits of being an only child (we both are) become apparent. But, it could be another 20 years before any of this comes about, at least we hope. More likely it will be less, particularly for me. But, moreover, what if this wasn't true? What if it becomes untrue? I'm certainly not banking on it.
Credit favors the rich and holds no provisions for cost of living or "unforseen circumstances." We say that the "middle class" propels most of the American economy, yet I am dead center in the middle of that definition, and I have absolutely no consumer power above the "large electronics" category. We had to get a co-signer to get a car loan. A car loan. Are you kidding me?? The car we bought represents about 20% of our combined annual income, which over the 5 years we financed it makes it about 4% of our income that goes to the payments. 4%. But we needed a co-signer with a credit rating referred to in the auto industry as a "stud" to get this car? Note also that it's a Toyota, not a Hummer or a Lexus. The amount of rent we pay overall is about 8% of our income -- double what we pay for a car -- but we didn't need a co-signer on our lease. And yet, even with a co-signer, I very much doubt we could get a mortgage. Yes, there are alternative programs out there, but those very programs are the popularly-blamed cause of the current housing and financial crisis in America.
With an estimated 16% of American home mortgages currently in default, and another 5% currently bank-owned, and another 10% currently vacant, it seems to me loosening the credit requirement for getting into a home makes a whole lot more sense than tightening them. What do lenders have to lose? That 31% of homes are already in the financial dust bin. And, no matter what happens to the financial markets in America, the simple fact remains: people need places to live, and if more people are transitioning into rental situations rather than the other way around, it is not helping anyone except a handful of homeowners (known as "landlords") who are not going to return much or any of the benefits to anyone but themselves. I am just as capable of writing a check to the bank every month as I am writing it to my landlord. My lifetime earnings so far are approaching a million dollars. The amount of money I've spent on rent in my life would be halfway to owning my own home. The amount of social security taxes I've paid so far in my life should be more than enough to take care of me, not to mention the unemployment and medicare taxes I've paid my whole life that the government denied me access to for the simple reason that I was attending college, trying to better myself. If I sat at home guzzling beer and cranking out a baby a year, I'd be in better circumstances than I am today. Instead, I've struggled my whole life to keep a roof over my head, food on the table, and the proverbial hearth burning, while my tax dollars support other people, and my credit rating places me in a category considered "unworthy."
I still don't know how the current government bailout of American credit effects me directly, but I'm sure it isn't going to benefit me any more than it did before it was needed. If I have to pay more taxes because of it, you can be sure I'll vote with my wallet.
I have almost no investments, and the ones I have are considered "very stable." I don't own a home. I don't have any financial dealings that require me to file more than a 1040EZ every year (even my moving expenses were deductible without being itemized because they were so small.) And, overall, I have paid zero income tax my entire life. A few times I have owed tax dollars to the state I have lived in, but I have gotten a Federal return every year of my working life. Again, why do I care?
First, it occurs to me that I have worked about half of my working life. I've got about 30 years left until I am retirement age, and I have been working (on paper) about 25 years, so roughly, I'm halfway through. When I get to retirement age, what do I want my life to look like? Well, I'd like to own my home so I don't end up working third shift at a convenience store just to pay the rent when I'm 80 (or 60, or even 40 for that matter.) I'd like to have a "nest egg" to finance things like vacations, death arrangements, improvements and maintenance to my home (that I have yet to procure,) and maybe some money left over to leave to my family or the charity of my choice. I'd like to have some life insurance that is matured enough that I can start drawing on it. I'd like to be sure that I will be safe, secure and happy in my "golden years." Isn't that what we all work our whole lives for?
So, let's talk about that house. That one that I don't own because any lender in their right mind would never give me a mortgage. I'd estimate that over the course of my adult life, I have paid somewhere around $100,000 in rent, which is only different from a mortgage because all it earns me is another month of having a roof over my head. The consequences of not paying my rent are the same as not paying my mortgage: I lose my place to live, and it becomes harder to get another one. The benefits of paying my rent, however, are not the same as the benefits of paying my mortgage. Sure, I get to stay another month, and it is assumed I get to stay as long as I want, but I'll never own my apartment, my landlord will continue to get that particular benefit. Also, my rent doesn't go down over time, and there is no end to the payments. My landlord, after living in an apartment for 30 years, is not going to say, "Okay, you've paid enough. You can live here for free now. Just pay the taxes on the place and we're all good." So, that $100,000 I've spent already in my life, while it has provided me with shelter and only minor maintenance costs, and which represents about 50% of the average home price in the US, has really earned me absolutely nothing.
Why can't I get a mortgage? I'll tell you. Student loan debt, which due to various circumstances, I have defaulted on here and there over time. I've always handled them, got them out of default, and got back on track, but you don't get any kudos for that. You only get punished. A couple credit cards that I was foolish enough to accept in college that I was unable to pay off and they went to creditors. Those ones, I take complete responsibility for. I was stupid, I ignored my debt obligations, and I paid for it, literally. The irony is that those are the least of my problems. It's been more than 7 years -- they are gone from my credit report. And, get this one; this is what really sticks in my craw: late and short payments on heating and electricity bills. Because I had a hard time paying my $1000 a month heating bills in the winter, in Maine, while I was in college and a few years after, my credit rating is trashed. Are you kidding me?? And, get this one: while I was receiving Federal Student Aid I was automatically disqualified from both welfare programs and Unemployment benefits. So, even though I was living (at the time) somewhere around 30% below the national poverty level I couldn't get any assistance with my heating bills, or even get some food stamps so I could eat while I went to college. This forced me to make choices like, food vs. electricity or rent vs. heat. When survival issues are competing with each other for dominance in your financial capabilities, your "credit rating" doesn't seem all that important.
So, what do I do? In my case, morbid as it may sound, I wait. When my father dies, I'll end up owning a house (even though I have no idea at this point how I would afford the taxes, considering where he lives.) When my partner's parents die, we'll end up owning another one. Between the two of us, we're going to end up inheriting a very decent chuck of change, and two houses. Finally, the benefits of being an only child (we both are) become apparent. But, it could be another 20 years before any of this comes about, at least we hope. More likely it will be less, particularly for me. But, moreover, what if this wasn't true? What if it becomes untrue? I'm certainly not banking on it.
Credit favors the rich and holds no provisions for cost of living or "unforseen circumstances." We say that the "middle class" propels most of the American economy, yet I am dead center in the middle of that definition, and I have absolutely no consumer power above the "large electronics" category. We had to get a co-signer to get a car loan. A car loan. Are you kidding me?? The car we bought represents about 20% of our combined annual income, which over the 5 years we financed it makes it about 4% of our income that goes to the payments. 4%. But we needed a co-signer with a credit rating referred to in the auto industry as a "stud" to get this car? Note also that it's a Toyota, not a Hummer or a Lexus. The amount of rent we pay overall is about 8% of our income -- double what we pay for a car -- but we didn't need a co-signer on our lease. And yet, even with a co-signer, I very much doubt we could get a mortgage. Yes, there are alternative programs out there, but those very programs are the popularly-blamed cause of the current housing and financial crisis in America.
With an estimated 16% of American home mortgages currently in default, and another 5% currently bank-owned, and another 10% currently vacant, it seems to me loosening the credit requirement for getting into a home makes a whole lot more sense than tightening them. What do lenders have to lose? That 31% of homes are already in the financial dust bin. And, no matter what happens to the financial markets in America, the simple fact remains: people need places to live, and if more people are transitioning into rental situations rather than the other way around, it is not helping anyone except a handful of homeowners (known as "landlords") who are not going to return much or any of the benefits to anyone but themselves. I am just as capable of writing a check to the bank every month as I am writing it to my landlord. My lifetime earnings so far are approaching a million dollars. The amount of money I've spent on rent in my life would be halfway to owning my own home. The amount of social security taxes I've paid so far in my life should be more than enough to take care of me, not to mention the unemployment and medicare taxes I've paid my whole life that the government denied me access to for the simple reason that I was attending college, trying to better myself. If I sat at home guzzling beer and cranking out a baby a year, I'd be in better circumstances than I am today. Instead, I've struggled my whole life to keep a roof over my head, food on the table, and the proverbial hearth burning, while my tax dollars support other people, and my credit rating places me in a category considered "unworthy."
I still don't know how the current government bailout of American credit effects me directly, but I'm sure it isn't going to benefit me any more than it did before it was needed. If I have to pay more taxes because of it, you can be sure I'll vote with my wallet.
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