Wednesday, July 30, 2008

I would rather work a double on Mother's Day!!!!

I complain that I never have anything to write about on here.....today is another story....

National Cheesecake Day
$1.50 slices of cheesecake

sounds good right?

Not so...it was hell for all parties involved.
11:00 am: restaurant opens. Line out the door.
11:20am: on a 45 min wait
cheesecakes taking 30-45 min
tip % going down
stop serving whip cream on all cheesecakes not b/c we are out...b/c it takes too much time for the amount of cakes going out.

Posting signs all over that they are dine-in ONLY b/c people are wasting time in the to-go line instead of the front desk line
1:00pm-3:00pm: line is half way down the mall. no joke!

Everyone is pissed off. Employees, guest, everybody.

There is yelling and screaming, "why do I have to wait 2 hours for my cheesecake?" " why can't I get it to-go?" "Why can't I order 10 slices? I already had them picked out!"

Why waste half of your day waiting on a slice of Cheesecake? It will taste exactly the same tomorrow with an additional $5..and u can have whip cream with no wait.

It was like we were putting diamonds in them or u got a free I-pod.

My fav question of the day that was asked 8 million times..."Can my baby (who is probably still breast feeding) have a slice of cheesecake?" "Do you consider your baby a person?" Then yes she can. Since there was no age limit. It was like you were never going to get to have cheesecake ever again or something.

9:00pm: 100 names on the wait list
No one gets cut tonight
10:30pm: 50 names people!!! We close at 11
We continue to take names until 11.
11:00pm: Jim is manning the door and turning people away.
David orders pizza for everyone. It was good since no one had eaten all day.

1:00am we finally go home!!
Servers have nightmares about days like today.
Since all of the food runners were on the whole time...we each left with $60

Okay, I think I am done now. Tomorrow is a new day. I know it will be better.

And whoever thought of National Cheesecake Day should have to come and work on a night like tonight. I curse you!!

Friday, July 25, 2008

Food Friday!!

Today's lesson: Translating French!!

Having trouble reading a recepie or watching Top Chef and have no idea what they are talking about? Well, stop pulling your hair out and step away from the kitchen knives because I have some answers!!! Here are some of the most common....

Anglaise (on glez) 1. A mixture of whole eggs, oil, water, salt, and pepper, used to helpcoat food with flour and bread crumbs. 2. A dish cooked in boiling water (ex. potatoes)

Au Jus (oh zhu) Served with natural cooking juices.

Bechamel (beh sha mel) White sauce made from milk and white roux.

Bisque (bisk) Type of soup usually made from a shellfish base and thickened.

Canape (can a pay) Bite-sized slice of sandwich or other type of bread, toasted or not, which is spread or garnished with various ingredients.

Chinois (shee nwah) China cap sieve, a fine conical strainer.

Confit (cone fee) A food that is saturated with one of the following: vinegar (for veggies), sugar (for fruits), alcohol (for fruits), fat (for poultry)

Creme Fraiche (krem fresh) Atype of heavy cream

Crudite (kroo dee tay) Raw veggies, sliced or cut, served witha viniagrette or mayonnaise as a first course

Demi-glace (de mee glass) meat, fish, or chicken stock reduced to a concentrated form

En Croute (on kroot) wrapped in pastry

Foie Gras (fwah grah) Fattened duck or goose liver

Hollandaise (awl lawn daze) Hot emulsion sauce made from egg yolks and clarified butter and flavored with lemon juice

Mirepoix (meer pwah) a mixture of aromatic veggies (onions,carrots,celery)

Roux (roo) A cooked mixture of equal amounts of flour and fat (usually butter) to make or thicken soups and sauces.

Any other words you don't know just shoot them my way and I can help!!

Saturday, July 12, 2008

Food Friday! (It's a little late)

My Granny's famous cheeseball

1 lb. shredded sharp cheddar
2 8oz. pkg cream cheese
2 garlic cloves, chopped fine
1 tsp prepared horseradish
2 tsp Worcestershire sauce
1/4 tsp cayenne pepper

Mix all ingredients by hand. Shape into ball or log and chill overnight. Enjoy! Serve with crackers or toasts.

Thursday, July 10, 2008

My first blog!

Yes, I have jumped onto the "blogging" train. I love to read everone's blogs and I thought I would share our crazy, mixed-up world with...well, the world. There is sure to be blessed moments and plenty of "shenanagins" to follow.