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edwinreal says...

Nov 05, 2009

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100 Things Restaurant Staffers Should Never Do (Part 2)

By BRUCE BUSCHEL

(From the NYT)

This is the second half of the 100 do’s and don’ts from last week’s post. Again, this list is for one particular restaurant, mine, which is under construction in Bridgehampton, N.Y., and will, with any luck, open this spring. I realize that every deli needs a wisecracking waiter, most pizza joints can handle heavy metal, and burgers always taste better when delivered by a server with tattoos and tongue piercing(s).

Not even a hundred suggestions can cover all the bases, so one is grateful for the many comments following the 50, including striking “you guys” from the restaurant lexicon and making sure the alcohol order is taken lickety-split. Thanks for all of the help.

51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.

52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.

53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.

54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.

55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)

56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)

57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.

59. Do not leave place settings that are not being used.

60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.

61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.

62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.

62(a). Do not let a glass sit empty for too long.

63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.

64. Specials, spoken and printed, should always have prices.

65. Always remove used silverware and replace it with new.

66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.

67. Never stack the plates on the table. They make a racket. Shhhhhh.

68. Do not reach across one guest to serve another.

69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.

70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.

71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)

72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.

73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.

74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.

75. Do not ask if someone is finished when others are still eating that course.

76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.

77. Do not disappear.

78. Do not ask, “Are you still working on that?” Dining is not work — until questions like this are asked.

79. When someone orders a drink “straight up,” determine if he wants it “neat” — right out of the bottle — or chilled. Up is up, but “straight up” is debatable.

80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.

81. Know what the bar has in stock before each meal.

82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.

83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.

84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.

84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.

86. If a few people signal for the check, find a neutral place on the table to leave it.

87. Do not stop your excellent service after the check is presented or paid.

88. Do not ask if a guest needs change. Just bring the change.

89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)

92. Never play a radio station with commercials or news or talking of any kind.

93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.

94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.

95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.

96. Do not say anything after a tip — be it good, bad, indifferent — except, “Thank you very much.”

97. If a guest goes gaga over a particular dish, get the recipe for him or her.

98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.

99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.

100. Guests, like servers, come in all packages. Show a “good table” your appreciation with a free glass of port, a plate of biscotti or something else management approves.

Bonus Track: As Bill Gates has said, “Your most unhappy customers are your greatest source of learning.” (Of course, Microsoft is one of the most litigious companies in history, so one can take Mr. Gates’s counsel with a grain of salt. Gray sea salt is a nice addition to any table.)

Filed under: 100 rules, 51-100, awesome, food, foodie, new york times, part two, restaurant

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Flatacre says...

Nov 01, 2009

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Can Jazz Be Saved? A Humbly Offered Solution.

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Over the course of a couple of years, my musical taste radically changed from rock, to progressive rock, to fusion, to straight-ahead jazz and bebop. During those mid-teenage years, I also went from playing electric bass, to fretless, to upright. I ended up privately studying with a couple of great teachers and was admitted to York University’s jazz program when I was eighteen.

Jazz for me was the greatest, most creative music ever invented. In fact, it wasn’t just invented, it was reinvented every time a standard was called out and improvisation began.

I became so obsessed with jazz that it was musical heresy to listen to anything else. I sold, or traded all of my rock, progressive rock and fusion albums for jazz recordings.

This all abruptly ended when I got married and had to support a family. It was obvious that I couldn’t feed my new family off the business of playing jazz.

Since then, I’ve had plenty of time to open my ears again to other forms of music. It’s also given me some time to consider the problems and opportunities of what still remains my favourite form of music.

In a Wall Street Journal article, titled “Can Jazz Be Saved?” Terry Teachout says:

“In 1987, Congress passed a joint resolution declaring jazz to be “a rare and valuable national treasure.” Nowadays the music of Louis Armstrong, Duke Ellington, Charlie Parker and Miles Davis is taught in public schools, heard on TV commercials and performed at prestigious venues such as New York’s Lincoln Center, which even runs its own nightclub, Dizzy’s Club Coca-Cola.
Here’s the catch: Nobody’s listening.”

He goes on to pull data from the National Endowment for the Arts’ latest Survey, which presents a picture far less than hopeful on the survival of jazz.

In 2002, the year of the last survey, 10.8% of adult Americans attended at least one jazz performance. In 2008, that figure fell to 7.8%.
Not only is the audience for jazz shrinking, but it’s growing older, fast. The median age of adults in America who attended a live jazz performance in 2008 was 46. In 1982 it was 29.
Older people are also much less likely to attend jazz performances today than they were a few years ago. The percentage of Americans between the ages of 45 and 54 who attended a live jazz performance in 2008 was 9.8%. In 2002, it was 13.9%. That s a 30% drop in attendance.
Even among college-educated adults, the audience for live jazz has shrunk significantly, to 14.9% in 2008 from 19.4% in 1982.

He then finds direct correlation between the median age of the jazz audience with classical music (49 in 2008 vs. 40 in 1982), opera (48 in 2008 vs. 43 in 1982), nonmusical plays (47 in 2008 vs. 39 in 1982) and ballet (46 in 2008 vs. 37 in 1982) - concluding that the average American sees jazz as a form of high art.

Hey, I’d agree with that. At least I would have, back in the woodshed days when all I did was practice, or perform 12 hours a day. I was a jazz snob. And jazz snobs aren’t just limited to jazz musicians. There’s the aging audience too. Often, and quite understandably accused of being the jazz police. They’re the ones who are always ready with an acid stare or, if that doesn’t work, a bellicose hush, if you dare to even pass wind during a performance.

Jazz wasn’t always like that. Take a look at some of the old Cab Calloway, Fletcher Henderson, or Count Basie film clips. Read some of the biographies. These were party bands. There were the juke joints, after hour jams and the notorious speak easy clubs. There the bands and musicians provided hip, crowd-pleasing entertainment that was anything but stodgy.

Then there were the writers of the standards: Rodgers and Hart, George and Ira Gershwin, Cole Porter, Johnny Mercer and the rest. These guys could write words as well as music. Listen to ‘Strange Fruit’ by Billie Holliday. Few songs since have come close to the deep emotions and cultural insight of that song.

That in a nutshell is both the problem and the opportunity.

Jazz needs new standards, both in writing and performance. If music is about anything, it’s about songs and audience engagement. Jazz has to be in the now to gain back an audience.

Any musical art form that considers itself as the sole, core reason for its own existence, rather than placing the audience at the core, is doomed to fail. Any art form that only caters to an aging demographic made up of snobs and fellow musicians, will fail. And anything that depends on government grants, university support and trust fund endowments to survive, is already dead.

To connect, jazz needs an injection of emotion. It needs to be new and important to a broader audience. It needs to take itself less seriously and have more fun. It needs to be simplified – a cascade of clichéd notes and mathematical cycles doesn’t mean anything if it doesn’t connect.

But most importantly, it needs songwriters. Not jazz writers. It needs lyrics that are relevant to today. Insights based on current cultural cues. It needs to get hip with the times and become at least vibrant, if not the leading light like it once was. And, yes, it needs to look to and draw from the past, but without being permanently stuck there.

The world doesn’t need another version of ‘All Of Me,’ or ‘How High The Moon.’ It needs new songs.

Still, the question remains, even with change, can jazz make a comeback? As the 1921 New York Times article clearly shows – it’s not like as if we haven’t been here before.

Filed under: jazz, music, music-marketing, New York Times, Terry Teachout, Wall Street Journal

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dmgerbino says...

Oct 19, 2009

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Senate Bill Would Curtail Bank Overdraft Charges - New York Times

By ANDREW MARTIN

Published: October 19, 2009

In the latest attack on overdraft fees charged by banks, Christopher J. Dodd, the Connecticut Democrat who heads the Senate Banking Committee, introduced legislation on Monday to limit the number of fees charged to one per month, and to require a bank to seek consumers’ permission to cover debit card and check purchases that would push their bank balance below zero.

Read the rest of the article at the New York Times

Filed under: ABA, American Bankers Association, Bank of America, Christopher Dodd, Edward Yingling, Fees, JPMorgan Chase, New York Times, NYT, Overdraft Fees, Senate Banking Committee, Wells Fargo

mattflener says...

Oct 19, 2009

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Times Says It Will Cut 100 Newsroom Jobs - Media Decoder Blog

The New York Times plans to eliminate 100 newsroom jobs — about 8 percent of the total — by year’s end, offering buyouts to union and non-union employees, and resorting to layoffs if it cannot get enough people to leave voluntarily, the paper announced on Monday.

Frank Franklin II/Associated Press

The program mirrors one carried out in the spring of 2008, when the paper erased 100 positions in its newsroom, though other jobs were created, so the net reduction was smaller. That round of cuts included some layoffs of journalists — about 15 to 20, though The Times would not disclose the actual figure — which was the first time in memory that had happened.

via mediadecoder.blogs.nytimes.com

Filed under: Media Decoder, New York Times, Newspaper, Newsroom

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Elizabeth Clare Prophet says...

Oct 19, 2009

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NY Times - Elizabeth Prophet, 70, Church Founder, Is Dead

NY Times, by WILLIAM GRIMES Published: October 16, 2009

Elizabeth Clare Prophet, the retired leader of the Summit Lighthouse and the Church Universal and Triumphant, a New Age religion, died Thursday at her home in Bozeman, Mont. She was 70.

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Chad Slattery/Lyons Press, via Associated Press

Elizabeth Clare Prophet

Related Elizabeth Clare Prophet on How to Become One With God

http://www.youtube.com/thesummitlighthouse

The cause was Alzheimer’s disease, said her daughter Erin.

Mrs. Prophet took over the leadership of the Summit Lighthouse in 1973 on the death of her husband, Mark L. Prophet. He had founded the organization in 1958 to spread a message combining elements of Christianity, Buddhism, Hinduism and Theosophy.

In 1975, she founded the Church Universal and Triumphant, a formal religion with ceremonies and sacraments, extending the work of the Lighthouse. The religion’s teachings were derived from divine messages believed to be transmitted by the Ascended Masters, a pantheon of mystic saints and sages, among them Jesus and the Theosophist master El Morya. Its worldwide membership was once estimated at 30,000 to 50,000 people.

Elizabeth Clare Wulf was born on April 8, 1939, in Red Bank, N.J. As a child she was a Christian Scientist. She earned a bachelor’s degree from Boston University.

In 1963, after her first marriage ended in divorce, she married Mark Prophet, whom she had heard speak in Boston. Together they administered the Summit Lighthouse and in 1971, she founded Montessori International, a school run on Montessori’s progressive principles. They also wrote “Climb the Highest Mountain” (1972), the first of a multivolume work articulating their religious beliefs.

Mrs. Prophet wrote many books on her own, including “The Lost Years of Jesus,” “The Human Aura” and “Reincarnation: The Missing Link in Christianity." This year she published “In My Own Words: Memoirs of a 20th Century Mystic." All were issued by Summit University Press, the publishing arm of Summit University, which Mrs. Prophet founded in Santa Barbara, Calif., in 1973.

Reposted from NY Times obituaries

Filed under: Alzheimer’s disease, Ascended Masters, Associated Press, Buddhism, Christianity, Church, Climb the Highest Mountain, El Morya, Elizabeth Prophet, Founder, Hinduism, How to Become One With God, http://www.youtube.com/thesummitlighthouse, In My Own Words: Memoirs of a 20th Century Mystic, Jesus, leader, Mark L. Prophet, mystic saints and sages, New Age. Montana, New York Times, obituaries, Reincarnation: The Missing Link in Christianity, Summit University, Summit University Press, The Human Aura, The Lost Years of Jesus, The Summit Lighthouse, Theosophy, William Grimes

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Padday says...

Oct 18, 2009

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New York Times accidentally creates a retro 2004 design

The bounce rate while their magazine loads must be huge.

Filed under: New York Times, Speed, User Experience

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Chris says...

Oct 16, 2009

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A New Metaphor for Reading

From the New York Times Room for Debate Blog:

Initially, any new information medium seems to degrade reading because it disturbs the balance between focal and peripheral attention. This was true as early as the invention of writing, which Plato complained hollowed out focal memory. Similarly, William Wordsworth’s sister complained that he wasted his mind in the newspapers of the day. It takes time and adaptation before a balance can be restored, not just in the “mentality” of the reader, as historians of the book like to say, but in the social systems that complete the reading environment...
My group thinks that Web 2.0 offers a different kind of metaphor: not a containing structure but a social experience. Reading environments should not be books or libraries. They should be like the historical coffeehouses, taverns and pubs where one shifts flexibly between focused and collective reading — much like opening a newspaper and debating it in a more socially networked version of the current New York Times Room for Debate.

-Alan Liu

With all of the arguments about paper reading vs. digital reading I hadn't thought about this point: reading digitally opens up a whole new social structure for the readers involved and what may seem like distraction to some is really what Liu calls "peripheral attention."

Filed under: New York Times, Reading, Social Media

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Tennis says...

Oct 11, 2009

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3rd open profile tennis �� players

Athlete Profiles: John McEnroe

Easily one of the most volatile players ever to grace the sport of tennis, and well known for his signature line, “you cannot be serious,” John McEnroe is forever etched into the minds of tennis fans throughout the world. His hot temper, raw natural talent and his penchant for disagreeing...

3rd-> open-> profile-> tennis-> ��-> players

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Maria Sharapova Tennis Player Profile Maria Yuryevna Sharapova was born on April 19 in 1987 and is a Russian professional tennis player. Maria Sharapova was previously a World No. 1 ranked tennis player, though as of October 27, 2008 she was ranked World No. 6 according to the Women's Tennis Association. In her career, Sharapova...
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Athlete Profiles: Pete Sampras Pete Sampras was born in 1971 and grew up in the Washington DC area of the United States. He is considered to be one of the most gifted male players in the sport and has one numerous titles, medals and cups throughout his long and illustrious career. Although he is...
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Athlete Profiles: John McEnroe Easily one of the most volatile players ever to grace the sport of tennis, and well known for his signature line, âyou cannot be serious,â John McEnroe is forever etched into the minds of tennis fans throughout the world. His hot temper, raw natural talent and his penchant for disagreeing...
Tennis Profile for Rafael Nadal Rafael Nadal was born on June 3, 1986. He is a Spanish tennis player that has been regarded as the No. 1 ranked men's tennis player in the world since August 18 of 2008. He has already won five Grand Slam Singles titles and won the 2008 Olympic gold in...

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Filed under: controversial books, early education, grand slam titles, instant success, jimmy connors, new york times, raw natural talent, signature line, tatum o neill, Tennis, tennis fans, tennis star

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Ale Max says...

Oct 09, 2009

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Fare felici le persone

Fare felici le persone

Ieri il New York Times aveva uno stupendo racconto di Christopher Matthews che aveva a che fare con Roma e gli italiani, ma con molto altro ancora. E a un certo punto, raccontando di quando aprì un ristorante a Roma dopo la morte di sua moglie, dice una cosa che mi voglio segnare e che ha a che fare con molte questioni di cui ci occupiamo ogni giorno.

Some people react to being brutalized by calling at their workplace or school with an AK-47, selecting “automatic” and opening fire.
Instead, I’d opened a restaurant. I proposed to make people feel happier. This was my way of showing the Creator of the Universe there were better, kinder ways of treating people than what He or She had done to the woman I loved.

via wittgenstein.it

Filed under: felicità, Matthews, New York Times, Sofri

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Joe says...

Oct 08, 2009