Just click on Amazon and Friesen Press to read up on the book and catch the sneak preview.
If you are young and do not have that university degree this book will describe what a bartending course can do for you. If you want to meet girls or boys this book will show you an easier way. If you want to travel somewhere but are stuck in a job where you are just trying to make ends meet read this book. No social life then make your vocation your social life. This book will tell you if I can have an exciting life then why can't you! If you are tired of living where you are and need something to get you to different places then take a bartending course. This book is available on Amazon and available wholesale at Friesen Press.
Just click on Amazon and Friesen Press to read up on the book and catch the sneak preview.
Well we are on the home stretch now heading into the last week before Christmas and that last chance to make that extra money that goes toward Christmas stuff like turkey and gifts. The parties are arriving in the restaurant and at this time of year you better get the parties or else. It is the restaurant's chance to pile up the revenue they lost during the slow months.
What is becoming more and more predictable though is how late the crowds start coming each year. You could say it is the two weeks before Christmas. Twenty years ago the parties use to come a lot earlier. At the end of November you used to see them start and build up right to Christmas Eve. There was a 4 week period back then.
There are probably a lot of reasons why. Here are some I have come up as to why restaurants are seeing a later start to the party season each year. At least the majority of restaurants do not seem to be as busy.
1. People are worried more about drinking and driving. Let's face it people do not drink as much as they used to so they would rather stay home rather than worry about the drive home. There are taxis to take but still people will stay home.
2. Smoking is banned in eating places. Smokers back when loved to party and with that drink. Now restaurants have lost that market.
3. Company cutbacks. When a company will not put out the dollars to cover a party a lot of people will simply not bother to attend a function or dinner.
4. Employees do not stay with a company as long as they used to. When a bunch of people have worked together a long time they feel like family so they go out. Nowadays people are mobile and may not feel obligated to attend a function.
5. Eating out is getting expensive. To drink and eat out may not be worth it to many if they have to foot the bill.
6. Social media makes it easier to say Merry Christmas to your real friends than sitting with others you have to work with and pretend to like during dinner.
Well just a few thoughts on why the rush gets later these years.
Okay someone wants to take their food home that they have not been able to eat. What do you do? Most waiters take it to the back where the take out containers are found. Usually they are unable to clear the entire table because one hand has to be used for the plate that has the take out. Sometimes they may have multiple plates with food on them to go. Especially on those big tables. Then the waiter has to take a couple of plates at a time to the back, hoping there is enough room for all the plates then pack them up. Then go back and clear the rest of the table. This is time consuming and stupid.
I very rarely ever take the plates to the back. The only time I will is if the person is unable to pack their own or I have all the time in the world.
But the reason I bring the take out container to the guest is simple. First of all I want to make sure they pack up what they want to take. If I pack it I am putting everything left on the plate. They may not want that. Second I believe once the food is served they own it. As a waiter I do not want to bring it back to be packed. That food should not leave the guest's sight. It is unsanitary to bring leftovers back to the dish pit area where the take out containers are usually kept in my opinion. 99.9% of the time the guest is happy to pack their own food. In fact make that 100%. It never affected my tip either.
Last of all while they are packing their take home container it gives me a chance to attend my other tables that may need service. So I do not waste a single moment spending too much time packing stuff out of sight of my other guests. The less time I spend in the back the more I am in the front so my tip percentage will usually be good.
I think it is nice to pack it and if a waiter wants to do it that is fine. It is just something I would rather not do as I could be concentrating on my other tables in my section while they pack it. Then when they have packed it I am right there with the dessert menues.
If you want to read my blog post on "Dumping" and what that is all about check it out here at
On the home page check out the video on a tasting on a beautiful wine from Yecla. Great information on the area and on the grape variety. Check it out!
For those of you who do not know I am tweaking my book for re-release. It is due out probably within a couple of months. There will not be many changes in it from the last book. In fact if you purchased the book before then you need not purchase this one.
The reason for the change is the title I found very generic. It was a popular phrase back when I released it and did not drive home what the book was about. Naturally if no one understands by the title what the book is about and it doesn't catch their eye they will not be interested in seeing what is inside.
So stay tuned for that. On another note I started blogging again. I checked out my stats and more people are reading my blog and I haven't posted anything lately. You can check it out at www.waiterextraordinaire.blogspot.ca
Nice to be back!
Last week I was on Lori Peters podcast called the Happiness Hangout. We talked about travel and how to get out of one's comfort zone.
Here is the link to enjoy the 58 minute show. It was a lot of fun. Have a listen!
So it has been a few months since I last posted anywhere on line but today here I am once again.
In the past while the family and I have relocated to a new city, changed jobs, and started a new life. At this moment I can say it was what we needed. A bigger place, a city with more to do and now some time to get back to what I was doing.
Right now I am in the midst of looking at possibly getting on the air again and doing radio and re-releasing my book perhaps in a different format or even just a change of the title.
I want to get back to doing a weekly wine tasting and talking about food and beverage on this site.
My blog I will just leave as it is. Having too many places saying basically the same thing is confusing to most people so I will concentrate on this one since it has my name on it as well.
Monday look forward to a wine tasting!
You all have till June 16th to buy the book on-line then after that it will no longer be available so if you want one better order now especially all the people who liked my page on Facebook.
We are in the midst of moving so will not be in touch for a while.
Have a great summer!
On June 17th it will be 2 years since I self published my book, "You Only Live Once." I chose not to renew the world wide distributorship of over 25,000 on line book stores such as Amazon, Barnes and Noble etc.. Instead if you want to buy a book after June 17th you will have to email me and I will send one to you directly. That will be the only way to purchase one after that date.
Until then you can still purchase a book on line. I want to thank everyone who bought a book letting me share my story on how I got started in the hospitality business. I thank you for your amazing comments and reviews of the book.
Perhaps in a few years I will re introduce the book under a publisher with a new title etc.. Who knows?
If you are interested in buying the book or uploading it on your tablet click on this link. I currently do not have any books handy so until June 17th this would be your best option while it is still available.
Once again thank you for your interest!
I am not usually a dark beer drinker but if I do have one I prefer to go with a Rickards Red. It is smooth and with that caramel the brewer adds to give it a bit of sweet to offset the hops it is a beer that I usually can quaff down very easily. See the video on the home page.
On other news I am getting back to work on Friday 16 days after the hernia operation. I will have to get myself back into shape but am looking forward to it. Be nice to make some money again.
In a couple of days plan on doing a wine tasting so tune in for that one. Meanwhile if you haven't already done so check out my book detailing all my adventures during my 20's and 30's traveling around.
Archived Radio Shows 2015
August 31- About the Host
Sept 7 - Replay
Sept 14 - Scott Magnuson and Shaaren Pine
Sept 21 - Jeff Cioletti
Sept 28 - Julie Miguel
Oct 5 - Adam Rozen
Oct 12 - Peter LaFrance
Oct 19 - Jordan Cowe
Oct 26 - Nick Fosberg
Nov 2 - Andre Lessard
Nov 9 - Paul Nursey
Nov 16 - Angelo Prosperi-Porta
Nov 23 - Ron Kalenuik
Nov 30 Raimund Prûm