FRIED COFFEE

May 21st is the day we recognize the efforts put forth by those who make our dining experience extra-special. Please be attentive to the person who has taken the time to learn the difference between being an order-taker and a waiter and tip accordingly.
A professional acts as the eyes and ears of the chef in a dining room. They are knowledgeable about cooking styles and times, ingredients, allergies, and additives. They strive to provide seamless service committing to memory personal preferences of frequent guests.

A friend who dined out 5-6 times weekly for business and pleasure once described an experience he had while entertaining 5 people at a restaurant as having his entree’ appear as if it had been under his chair all the while. That waiter was so efficient that his/her presence was hardly noticeable yet water and coffee was always full without asking and the course of service was exceptionally smooth as my friend and his guests enjoyed their evening.

It takes a lot of time, effort, and care to accomplish that level of competence. Most of the chain restaurants don’t bother with in-depth training and it must be learned on one’s own time.

A professional waitperson is a diplomat, salesman, food expert, wine steward, host, and public relations whiz.

They have my respect and deepest thanks.