Why I May Never Find A Job

    I had a job interview last Friday. I thought that it went well, and the owner of the establishment informed me at the conclusion of the interview that I was the front- runner for the position. I didn't ask for exorbitant amounts of money (Ten bucks an hour, plus a percentage of the monthly sales.) I was my normal well spoken, charming, insightful self. I even got a couple of laughs out of the owner. He told me he would be making his final decision by Saturday.

    Well, here it is, Tuesday, and I haven't heard from him. Yesterday I sent him an email, asking him if he, in fact, had made his decision and if so, why was I not considered for the position. I have received no response.

    I suppose I find this so annoying because, with a little feedback, I could alter the way I'm approaching my job search, be more effective, and maybe actually GET A JOB.

    I'm curious to find out if this is a standard practice in all businesses. When you are told that you are being considered for a position, and you don't get it, does the company have a responsibility to tell you why you did not "get the gig?" It seems only fair, especially after telling you that you are a strong contender for the position, to inform you as to why you were not hired.

    I know it makes me sound like a braggart, but there are very few cooks/ chefs out there that can match my depth and breadth of experience. If prospective employers took the time to check my references, they would find out that I'm a bulldog who's always looking for inspiration, is willing to do whatever it takes to succeed, and will not settle for "good enough." Apparently, wanting to make a decent living, and not working ninety hours a week is too much to ask.

    It probably has a lot to do with my unstable work history. I have had SIX JOBS IN THE LAST EIGHTEEN MONTHS, and have left them all for a variety of crappy treatment, general disrespect to employees, and full blown sociopathic behavior. It's hard to have a stable work history when you work for generally unstable people, some of whom I have featured on this blog!

    That's all I got today!

Love,Peace, and Bacon grease!

Curried Butternut and Pear Soup

This is a delicious soup I made on Thanksgiving.

Ingredients

• 1 (2 pound) butternut squash (I used two smaller squashes)
• 3 tablespoons unsalted butter
• 1 onion, diced
• 2 cloves garlic, minced (I use the pre-chopped.)
• 2 teaspoons minced fresh ginger root
• 1 tablespoon curry powder
• 1 teaspoon salt
• 4 cups reduced sodium vegetable broth
• 2 firm ripe Bartlett pears, peeled, cored, and cut into 1/2 inch dice
• 1/2 cup half and half
• You can substitute oil for the butter and soy milk for the half and half, and make this recipe vegan.

1. Preheat your oven to 375 degrees.

2.Poke the butternut all over with a fork.

.
3. Roast the squash for half an hour, flip it, and roast for another half hour. While the squash is roasting, dice the onion, the pears, and the ginger. (The garlic, too, if you are using fresh.)

 4. Saute the pear, onion, garlic, ginger, and curry. I add the curry when some of the liquid has been released from the mirepoix.

5. Cover this mixture with the half the vegetable stock, and boil it until the pears are cooked through.

6. Peel the butternut while it is still warm. Doing it this way is very easy, and reduces waste. Remove the seeds. You can wash and toast the seeds, and use them as a garnish for the soup, if you wish. Add the cooked squash to the pot, add the rest of the stock, and bring it up to temperature.

7. When the mixture is hot, puree it in small batches in a food processor or blender, until it's smooth, and return it to the pot.  I hate to have to insult intelligence of a few for the safety of the populace, but REMEMBER TO VENT THE BLENDER OR FOOD PROCESSOR. For a blender, put the cover on, pop out the middle of the top, and hold a rag or paper towels loosely over the top. For a processor, take out the plunger, dummy?

8. Add the half and half, bring the soup up to temperature, and enjoy!

Love, Peace, and Bacon Grease! 

Who is the "Pasta Puncher?" Even He Doesn't Know!

     Anyone who's been reading my blog has read the story of the "Punching of the Pasta." If not, here's a link.  

     There were several eyewitnesses to this act of violence and intimidation, including myself, and when the story was relayed to fellow employees at this establishment, not one had trouble believing that the incident in question took place. Recently, I was informed by a former colleague that the person who perpetrated the pasta punching saw my post on the incident, and VEHEMENTLY DENIED that the story was about him.          

     This type of behavior is indicative of SOCIOPATHIC tendencies. Emphasis on points 2,4,5,6,7,8, 10, and 16. That's 8 points out of 20. Almost halfway to full blown sociopathy. As a matter of fact, most independent restaurant operators I've worked for show some, if not all, of these behaviors.

     This is what we are facing, people. A group of individuals whose behaviors are or border on a CLINICALLY DIAGNOSABLE MENTAL DISORDER!  It's one thing to lose your temper and apologize after the fact, but to categorically deny that the incident took place is madness. 

    I've tried to not name name's on this blog, but the denial of this incident pushed me over the edge.

    Jim Casciano, owner of Box Seats restaurants in Smithfield and Woonsocket, RI, IS the pasta puncher.

    He's also the man who fired me halfway through my recuperation for a broken ankle. He also has a tendency to berate and belittle his employees in front of customers. Whatever BS reason he gave me for letting me go, the real reason is the almighty dollar. After three weeks of not having to pay his kitchen manager, and seeing the payroll savings, I was let go to maximize profits. 

     Jim, if you read this, you are a sad, lonely, small child in a very large body. Your wife is a saint for putting up with your particular brand of bullshit. You should thank your lucky stars everyday she stays with you. Your employees don't like, or respect you.  The reason you've kept help as long as you have isn't out of loyalty to you, it's their own laziness. Every one of your employees has a story about you lying to their faces. Childish prevarication and tyranny is not an effective management technique. Keep watching the paperwork, I want you to have an accurate record of your business failing. Maybe if you weren't such a flaming asshole, I'd feel sorry for you. But I don't. 

     Mark Twain is quoted as saying, "A clear conscience is the sure sign of a bad memory." Smart man. Jim, I hope you improve your memory, and your conscience, by proxy.

Love, Peace, and Bacon grease!

Two International Crisises: The Business Is Broken, and So Is the Food

                These two things don’t have much in common, one is an economic crisis, and the other is an environmental and human rights issue, but nonetheless, they are both key to the survival of our nation as a whole, the overall wellness of the planet, and the right of all men to be free.

        
            The first, most pressing issue we face in these challenging economic times is outsourcing and the domestic hiring of illegal labor. But aren’t they really the same thing? They are a way for companies to pay lower wages to people, and in most cases, forego the business of paying payroll taxes in the States. This is loss of State, Federal, and sometimes, as is the case in Rhode Island, local tax revenue.

The “agreed upon” number of illegal immigrants in this country is about 12 million, but some estimates put that number at nearly 20 million! Now, we can’t assume that they are all working in these tough economic times, nor can we assume that they all don’t pay taxes. There are plenty of illegal immigrants in this country with real enough looking documentation to get a job on the payroll. So let’s just use half. That’s 10 million by the largest estimate. We’re rounding up.

If each of those 10 million paid $100 per week in payroll taxes, that’s a BILLION DOLLARS A WEEK in taxes spread across the local, state, and federal levels. The cost of the wars in Afghanistan and Iraq approaches $1 trillion (That’s NINE zeros, folks! Write it down. It even looks big.) That’s just over $100 billion a year. We could cut that number by half with the FIFTY- TWO BILLION DOLLARS A YEAR we would get from taxing 10 million more people! (I changed the math in this statement the day after posting it. I was off by a multiple of ten!)  Not to mention, the windfall to Social Security and Medicare! I know of a couple of restaurants where a full third of the workforce is “under the table”!

The issue of illegal workers in the United States is a double whammy, because many immigrants in this country support families in other countries. They send money out of the country, by check, money order, or wireless transfer. I knew a Senegalese gentleman who sent as much as sixty percent of his pay out of the country! This permanently removes money from our economy.

Some may think that this is a veiled racist thing, but it’s not. I don’t want illegal immigrants of any color.  Canadian? Take off, eh! Irish? Erin go home! Japanese? Tachisaru mai kuni! The real problem is the employers who don’t think twice about hiring illegal labor. I wonder how it feels to fuck every American at once.

The second problem affects the entire food industry, and the way we’ve eaten and survived for thousands of years. Genetically modified foods are the number one reason to be scared shitless in America.

To all Beer and Food Enthusiasts in RI and SE Mass!

     If you like food and beer as much as I do, you'll be interested to know that this Saturday night, the Westport Rivers Winery and Vineyard in Westport, Mass. will be hosting a Beer Pairing Dinner, sponsored by GreenGal Events and Catering and Pretty Things Beer and Ale Project. 


     "What's on the menu," you might ask? Well, autumn is the time of year to pick pumpkins and pears, to hunt rabbits while they're fattening up for the winter, and also when steer get turned into steak.  For the first course, a Roasted Pumpkin Bisque accompanied by Pretty Things’ flagship beer,Jack D'Or, an American take on the Belgian saison. Next up, Braised Rabbit Ravioli served with  Baby Tree, Pretty Thing's Belgian-inspired dark beer brewed with dried plums. Their Babayaga Stout is the perfect match for a Wolfe’s Neck Farm Ribeye with Stout jus. Top it all off with Poached Pears and Dark Chocolate Ganache served with Just Beer’s 1602 Colonial Porter. As with all GreenGal events, all the food is locally and organically grown/ sourced.
     I had some input on the menu design for this dinner, and that gave me the opportunity to taste these beers a couple of weeks ago in a menu brainstorming session , and MAN ALIVE! are they ridiculicious! Anyone who has doubts about beer pairings should make reservations and be astounded at the breadth, depth, and complexity of these pairings! And beer lovers should not wait! Get your reservations now!Space is limited!
Reservations are available by calling Sonya @ (508) 294-7087  $70 per person, including tax.
Remember, "Beer is living proof that God loves us and wants us to be happy."--Benjamin Franklin

Love, Peace, and Bacon grease!

Top 100 Employers in MA: Guess Which Industry is not on the List?

     Welcome back, it's been a while. It's amazing how a seemingly fruitless job search can lead to crippling depression, but I digress. Today's post is inspired by the Boston Globe's Sunday tabloid of "Top 100 Places to Work."

     Whilst perusing the tabloid during a particularly distressful evacuation, it occurred to me that of the top 100 jobs in Massachusetts, according to the Boston Globe, only one of them is in the Hospitality industry.

     The Wequassett Resort and Golf Club in Chatham offers its employees housing at a former motel for $130 a week. Included is free WiFi, free cable TV, free washers and dryers, and a free shuttle bus that covers the commute of a few miles.The motel is maintained by resort staff on the clock, and the employees are entitled to three free meals a day at the employee cafeteria, which serves fresh seafood and many dishes from the resort's restaurants. Not one other hotel, restaurant (chain or otherwise),  or catering company to be seen on the list. This struck me as odd.

     Now, the Globe conducted this survey by confidential employee survey of 86,000, from 269 companies, with questions ranging from "This organization demonstrates it values employees during difficult times" to "It's easy to tell my boss the truth." The employers were also invited to complete a survey on workplace practices.              

     The employers were then judged on six factors:

-Direction-

Do employees have confidence in the leader of the organization? Do they believe it operates ethically, and is moving in the right direction?

-Execution-

Do employees believe senior managers have a good understanding of what the company needs to do to succeed, and are they sharing information well?

-Managers-

Do managers listen to employees, praising superior work and making good use of people's skills?

-Career-

Does the organization offer formal training and other opportunities to learn and grow, and does it reward good performance?

-Conditions-

Is the work environment free from hostility, and does the company help workers to balance career and family life? Does the organization show its appreciation for employees?

-Pay and Benefits-

Are workers fairly compensated?

     Unfortunately, the survey discounted any business with less than 100 employees, which is the majority of privately owned restaurants. But ONE resort, out of how many groups and corporations own hotels and golf courses and inns and resorts in Mass? How does an industry that is solely designed to please the people it serves, fail so miserably at pleasing it's employees? It seems that the hospitality trade has a limited amount of respect for people, and they use it all up on the customer.

     Then it occurred to me that, if using the same criteria, they made a list of worst places to work, restaurants, and hotels would probably top the list. The privately owned restaurants that I've worked for fail on almost all of these questions.

     I've rarely had confidence in the owner of the business, in their understanding of what it takes to succeed, or in their ability to communicate effectively. I have frequently questioned their ethics, and sanity. I've often felt under- utilized, and felt that my good work went unnoticed. I have witnessed hostile behavior on the part of managers and employees alike. As far as a balanced life or career progression is concerned, forget it. Unless you think working every night, holiday, and weekend for the rest of your life is balanced, and moving forward. The pay sucks and the benefits are non- existent.

     Here's what Shirley Leung, business editor of the Boston Globe, had to say about the winners of the top 100.

     "If there is one thing the winners of the Globes 100 top places to work have in common, it's this: They all believe it's good business to keep employees satisfied, motivated, and working hard. Show them respect."

 She goes on to say, "The best employers know that loyalty is forged during difficult times. How you treat employees now is critical to surviving- and ultimately conquering, we hope- the toughest economy many of us have ever lived through."

     I think the Globe should publish a list of the Worst 100 Places to Work. It would be more helpful to job seekers. Here's hoping that things change. Happy employees make happy customers. There are 100 businesses in Massachusetts that know it.

Love, Peace, and Bacon grease!

Eulogy for a Friend

I lost a friend of twenty years today. Sadly, my cat, Tiger died this morning. I've had him since I was fourteen.

In his younger days, Tiger was quite the mouser, and snaker, and birder. I'd come home to the obligatory dead fauna on the doormat. He was the sentry of my compound in the 'burbs. When my mother would go next door, or to the corner store, the cat would follow her, and stand guard outside the door. When one of the indoor cats would sneak out, Tiger would follow them around, and eventually lead me to the missing feline.

He was a cat's cat; aloof as they come. He would let you pet him, but only on his terms. Sometimes, when he was lolling in the sun, on a warm day, he would let me scratch his belly. He never followed me around after I'd scratched his gut. He wasn't needy. He knew that the next time I noticed him basking in the sun, I'd come.

The house will seem a little bit emptier tonight. Rest in Peace, Tiger.

To the Anonymous Comment from a Reasonable Person

Here is a response to my latest post, from a reasonable restaurant owner:
  
      "We place ads on Craiglist that say no phone calls but people still call. And they call during lunch or dinner hour! We ask people to apply in person. Maybe these places don't want responses by e-mail. Why don't you just show up at the restaurant you want to work at in the morning or in between lunch and dinner and ask to speak to the owner. We have been looking for people for months and have had no luck. I don't think we are D-Bags and just don't understand in this economy why we can't find some decent people who want to work. I'm not trying to criticize but just want to understand. I apologize if we ever received e-mail and never responded."

      OK, the line "just want to understand", got me. This person took the time to reach out to someone who, by the way his blog reads, doesn't much care for him. Believe me, I have seen the other side of the coin. People's general lack of courtesy, intelligence, knowledge and motivation is astounding. So, I responded in kind. It's funny how starting an open dialog brings down peoples defenses, and focuses them more on what they have in common, than what separates them. Now, if we could only bring that to Washington!


     "Thanks for your response.
I've been in your shoes before.If I placed an ad that specifically said no phone calls, anyone who called would be out of the running. As a matter of fact, that's my policy!
     If you are getting calls, you put either your establishments name, address, or phone number in the posting; you are not one of the owners I'm railing against! Identifying your establishment in your ad allows potential applicants to perform "due diligence", if you will. I try to avoid sending my resume to a restaurant until I've seen the menu, the location, and eaten there on at least one, but preferably two occasions. The anonymity of craigslist doesn't allow me to do that!
     Craigslist allows you the area wide employment advertisement, that is so essential to your business, for free. Accepting emails is part of the bargain. It is relatively easy to set up an automated response on an email account. As a matter of fact, I'll do it for you! It allows you to sort through the applicants at your leisure. It allows you to pre-check peoples references,again, "due diligence."
     I apologize if I offended you, and I empathize with you on the lack of qualified, motivated help out there. Like I said, I've been in your shoes before. It's a shame you responded anonymously, you sound like a reasonable person. If you read this, and would like to not be anonymous, send me the name of your place on the comment board and I'll set up a new email account for you, with an automated responder!"

      Again, feel free to comment, you might make the blog!

Love, Peace, and Bacon grease!

War of Annoyance or I Should Have Been a Spammer!

     Welcome back, everyone! I took a few days off from posting to let my rage build up to proper ranting levels. It only took a week!
     As you all know, my job search has been less than stellar. I've been sending out resumes on almost a daily basis since the middle of July, and have received three responses that resulted in two interviews and a "No, thank you." to a restaurant that is owned by one of the most notorious d- bags in Rhode Island. Here's where the fun starts.
     On Monday of this week, I sent an email to sixteen craigslist postings for jobs. I  received one  response, NOT offering me me an interview. I'll touch on this later.
     On Tuesday, I sent out fifteen emails, (16-1= 15), and received one response. I'll touch on the responses at the end of this post.
     On Wednesday, I sent  fourteen emails, and received no response.
     On Thursday, I sent the same fourteen emails, and received no response.
     On Friday, I sent the same fourteen emails, and received no response.
     Do you see a pattern forming?
     I VOW to send these emails everyday, until I receive some kind of response, even if it is, "Please stop emailing me." Do these folks know how easy it is to set up an automatic email responder? (Pretty easy.)
Maybe you write some thing like, "Thanks for your interest. Interviews will be held on Oct. xx and xx. If you do not hear from us by then, you are not in contention for the position. 
Thank you,
Some restaurant owner/ manager"
    I understand that, in today's economy, anyone who posts an ad for employment on craigslist must be inundated with responses. But that is no reason to not be PROFESSIONAL. A simple, "Thanks, but no thanks." is all I'm asking. Hit  "Read More" to read about the two responses I did receive.


Love, Peace, and Bacon grease!

Internet Hijinx or Finding Your Voice

Anoyone who's read this column of my blog, ------------------>
knows that the whole idea sprung from a frustrated attempt to determine if it's "just me" or the whole industry in which I'd built my career, that was, to use the local vernacular, fucked up. Imagine my relief and pleasure, when responses to my initial ad, and then my blog, have been so positive. Thanks for reading. I'll keep writing as long as you send me binary adulation!


I only received one negative email in response to my online ad.


I am cutting and pasting from the email body here:


"Fuck off and get a fucking job loser!"


Now, I received over 100 replys to that initial posting, this was the ONLY negative response, and was tied for the least coherent with one gentleman who exclaimed, "can i get a hell yeah." Why not? HELL, YEAH!!!
Well, feeling the need to get back quickly to all who respond to my posts, I sent the following:


"Thank you, Mr. ***** for stating your disagreement in a clear and concise manner, albeit in a limited vocabulary. These are exactly the types of behavior I was pointing out. Thank you for proving my point."


Then, later that day, I sent him a link to my blog. Every day. Since I started. Even when I didn't post. Yesterday, I received this email from him.


"Please don't email me anymore, please."


I immediately fired an email back:


Dear Mr *****,

     I apologize for your email address making it's way onto my blog's email list. I know you must have found some of the larger words confusing. You will be removed post haste!  I mistook your initial contact, as per my posting on craigslist, as a feeble attempt at humor, and an interest in my blog's content. Also, thanks for the career advice! I am currently "fucking off" and trying to "get a fucking job", as far as being a "loser", the only thing I've lost lately is my faith in humanity, thanks to people like you.

Very Sincerely,

Dave Fisher

Three things occurred to me as soon as I hit send. One, I hope this guy isn't a stalker/ murderer/ lawyer. Two, this shit is still pretty funny. And third, these things wouldn't happen if looking for a job took more than TWENTY MINUTES ON THE GODDAMNED COMPUTER!

Looking for a job used to take all day. You'd get up, grab a coffee and a newspaper, a stack of resumes, and out the door. Drive here, here, here, stop for lunch. Drive here, here, here, here, grab dinner and a beer, you deserve it. Finding work used to BE work. And even though you didn't have a job, you still felt like you accomplished  something. You went out, put on a decent shirt and those pants that make your ass look great, met some people, might have even had an impromptu interview.

Now, I look for a job in my underwear, which is a lousy place to work.

Love, Peace, and Bacon grease!

Online Business Anonymity and The Reverse Classified

     In the past five years, craigslist has come to dominate the local job search scene in most major metropolitan areas. Kudos, to Craig Newmark! He found a way to bring (mostly) free, effective advertising to every business and person in America. He also provided a veil of secrecy for employers to hide behind when hiring help.


Let' s take a look at some of the worst offenders, these ads were all posted on my local (RI) craigslist (posting titles are bold):


SOUS CHEF AND DISHWASHER WEEKENDS AND NIGHT ARE YOURS - (Rhode Island)


Maintain standards and specifications related to food preparation and food handling on a daily basis

• Location: Rhode Island
• Compensation: Full

This one tries to suck you in with the "Holy Grail" of service employment. No night(?)  and weekends! Is it one position or two?  This is a series of words, not a job description, not even a sentence. And "Full" compensation! Yaaaaaaay!

Front of House Manager (Providence)

Independant Restaurant owner needs a FOH manager

This is not a GM spot!

Responsibilities are controlling the dining room, maximizing guest satisfaction, building business, and end of week paperwork ie payroll and scheduling.

50 hour work week. This position is perfect for someone with lots of energy who is looking to build their resume.

Please send current resume and salary history.

Thanks and have a great day

• Location: Providence
• Compensation: 45k

    This one is totally vague and confusing. It tell's you right off the bat,  the job is not a GM position, then tells you the job entails all the things the GM should be doing! Independant restaurant? Is it French? Like fondant? And not one iota of information about the restaurant. This could be an ad for any restaurant in Providence! Someone with "lots of energy", usually translates to someone we can use , burn up, and shit out!

line cook (northern r.i.)

cook part time saute a plus great working atomsphere and fellow employees saturday nite a must send resume to email address
 

• Location: northern r.i.
• Compensation: compensation to experience

     This isn't even in English, as far as I'm concerned. No caps, no punctuation, and not spellchecked. What the fuck is an ATOMSPHERE! Sounds like something out of cheesy sci- fi novel! Also, I'd prefer that my compensation was to ME, not my experience. That would be a difficult check to cash!

Catering and Event Production Cook (Rhode Island)

 General cooking experience. Baking knowledge a plus. Must have good driving record and safe driving habits. Must be willing to work weekends.

• Location: Rhode Island
• Compensation: full

     General cooking experience? How general? Boiling water? Toast? Microwave popcorn? Wouldn't having baking knowledge make your cooking experience specific, not general? Do they secretly follow you to determine your driving habits? And talk about vague, what if this ad were an interview?

        Interviewee:   What kind of compensation do you offer?

        Interviewer:    Full.

        Interviewee:   Could you be more specific?

        Interviewer:   No.

    All of these ads, like most on craigslist, had anonymous reply addresses. These are just a few of the vaguest ads I could find, but there are many more out there on websites such as craigslist. Why all the secrecy? It's like the Bush administration is staffing restaurants in RI!

    

      I understand businesses need to hire discreetly sometimes, but come on! These ads give only the foggiest idea of where they're located, don't mention their names, what types of food they serve, how long they've been in operation, starting pay, etc. The problem that I have with all the vagueness, is that, in response to these poorly worded, poorly spelled, esoteric, non- informational, unprofessional adverts, we must lay our  LIFE HISTORY, in resume form, on the doorstep of strangers! The posting guidelines on craigslist are lax, at best, and ANYONE, not just employers, can post to craigslist jobs posting. This includes less than reputable characters such as identity thieves, stalkers, government intelligence agents, corporate intelligence agents (they do exist, see the movie "The Corporation"), and plain old American weirdos! Just having your full name and geographical location is enough information to get a pretty complete picture of you from the web. Never mind having your education history, work and salary history, and contact info for friends, relatives, and former employers (references)!

     As if to add insult to potential injury, the anonymity of online hiring also removes the ability of the applicant/ job seeker to research the business to which he's applying. What if you want to work in fine dining? Why waste your time sending resumes to pubs and cafes? It also leads to sending your resume to the SAME JOB over and over again, which is wasted time for you, not to mention a pain for the unnamed employer. Although, I'm willing to bet most emailed resumes get trashed on the computer, before they make hard copy. That's what some of them are facilitating when they ask you to "copy and paste" your resume into the body of an email. No attachments means no hard disk space used!

These ads are the first contact prospective employees have with your business. If so little care and consideration is given to the procurement of willing labor, how much care and consideration will be given to the employees, new and old? If  the people who post these unintelligible ads actually speak and write like this, the future of American small business is in trouble.

Be careful out there job hunters, as one responder said, " The vaguest ads are from the employers with the most to hide." Kindly leave me your comments and recollections of bosses past . Hit "Read More" for my reverse craigslist classified! It's specifically vague from the applicants point of view!

Love, Peace, and Bacon grease!

Restaurant History and the Rise of the Merchant/ Middle class

     Today, I thought I would illuminate the history of the hospitality business, and it's inherent link to the middle class. There are a lot of people in this business, and very few know from whence the industry came.

     The term restaurant comes from the French, restaurer- v. to restore. Originally used to refer to a hearty soup, the term restaurant was first applied to an eating establishment in the 1760's by a Parisian soup- seller named Boulanger. Oddly, his name means baker. (Only a couple of people will get why I found this so interesting. The first restaurant was a SOUP SHACK!) The existence of restaurants, in Alexandria and Jerusalem, is  mentioned in a book published in 1883 by Alfred Edersheim entitled "Life and Times of Jesus the Messiah." That would make restaurants older than Christianity.
     Restaurants grew out of the inns, taverns, and market food stands that we have known from antiquity. These inns and taverns usually catered to the travelling merchant class, and locals would rarely eat there (with the exception of the market stands.) In China, restaurants have existed since the 11th century (Song dynasty.)
     Many cultural anthropologists have linked the rise of restaurants to the rise of other activities that require a burgeoning middle class with disposable income to survive, such as, theatrical stage drama, gambling, and prostitution, the first hospitality trade. The first restaurant ,as we have come to know it (i.e. Individual tables for partys, set business hours, set menus, etc.) was opened in Paris in 1782 by a leading food writer and gastronomic authority named, Antoine Beauvilliers. He later wrote "L'art de Cuisinier." (1814). Now, let's explore the relationship between the middle class and the hospitality business.

RestauRAVE!

     Howdy everyone. Today I'm beginning a new feature called the "RestauRAVE!" You know, like restauRANT! Corny? Yes! Will I continue? Yes! I love a good pun/ play on words!

     Today's "Restaurave!" is for a little diner on 29 Winter St Manville, RI called Lil and Gene's Family Restaurant.
(401) 765-2270

     My mom has sworn by this place for breakfast for years, and we went there today for breakfast. First, this place is a throwback. The sign outside has to be from the 40's- 50's.
     It's a tiny neighborhood diner that is on the first floor of a three story building. The kind of place that every neighborhood used to have, but very few exist today. A place where people would gather and talk about local politics, and sports, and their daughter's wedding, and their father's passing. A place where friends and neighbors rally around you when you're unfortunate, and gives you the opportunity to rally for them when the time comes.The kind of place you go to and know you are not alone.
     They serve up good home cooking for very short dough. I had two eggs perfectly cooked, toast, homefries that didn't suck, two sausage patties that had to be three inches across, two banana pancakes and coffee for $8.50. I'd love to post a link, but like I said, this place is an anachronism.
     They're open Tuesday to Sunday for lunch until one p.m., and Friday nights till seven. Enjoy!

The Waiting Game

I haven't posted in a couple of days. I've been mulling over several topics, but I decided to go with a salute to the waitstaff!

As a kitchen employee, lo, these many years, I have had the opportunity to witness, and be subject to subhuman treatment by chefs, owners, and management, alike. From bounced paychecks, to bald faced lies, to promises of promotion and money that never materialize, there seems to be a disproportionate amount of immoral, illegal, ill- advised, and downright cruel behavior on the part of restaurant owners in RI.

At times it's been enough to make me walk directly out of the restaurant, or as I like to call it, the "two day" notice. As in, "I am leaving TO-DAY!"

Anyone who has worked in the hospitality trade has probably had a run in with a tyrannical manager/ owner, and that is enough to take, but the waiters, waitresses, and bartenders also have to absorb the seemingly endless disdain and mistreatment of the general public, as well. Not to mention the lousy tippers!

Every waiter or waitress I know has at least a few stories of derision and condescension suffered at the hands of the "guests." I have seen perfectly nice young ladies reduced to tears because of monstrous behavior and treatment of restaurant customers. Guests? The way some people mistreat the help in restaurants, I definitely wouldn't invite them into my home!

Keep in mind, in most states, waitstaff wages are significantly lower than minimum wage, to account for the tip income. So if you don't tip, kids don't eat. If you can't afford a meal AND reasonable tip at a full service restaurant, go to a fast food place, or better yet, create a meal at home! Couples, cook with your spouses! Parents, cook with your children!

So, I tip my hat to the hard working service staff, who have to endure a double dose of derision on a daily.

Love, Peace, and Bacon grease!

GreenGal Catering, and "The Punching of the Pasta"

I don't want this blog to become a fount of negativity, so today I'm going to let everyone know about a great catering company called GreenGal Events and Catering, based in Dartmouth, Massachusetts.

GreenGal takes a very eco- friendly approach to the catering business, starting with buying and serving locally grown produce, locally caught and harvested fish and shellfish, local free range poultry and eggs, and locally raised beef and pork.

The next step in GreenGal's ecological initiative is reducing landfill waste by up to 80% by recycling everything, and I mean everything. Paper and brown waste is composted. Cardboard, glass, metal, and plastics are recycled. Green waste is fed to cows, and everything else is fed to pigs. SOOOOEY!

They even use corn- based plastic disposable containers, at a greater cost to the company,
that biodegrade in a significantly shorter time than their paper and thermoplastic counterparts.

And the food is second to none. The chef, who I've known for twenty years, cut his teeth at RI foodie hotspots like XO and New Rivers, and knows the value of "art in simplicity."

You can learn more and see the menu at greengalcatering.com.

And now, "The Punching of the Pasta."

The Best Way to Promote a Business

Well, I had two interviews today, at what seem like decent places. But they all seem like decent places at first, don't they?

Successful advertising and promotions are essential to the survival of any business, large or small. Especially restaurants.

From the shortest post on craigslist, to the most globally overblown promos for ghastly Jerry Bruckheimer films, effective advertising is key.But there is a much more valuable advertising resource available to all companies. Can you guess what it is?

A resource that not only creates a positive public image of your company and products/ services, it also breeds future willing and enthusiastic employees. Have you guessed yet?

A resource that is available in any size, color, or quantity. A resource that, with care and good management, gets more effective with time. C'mon it's plain as day!

A resource for instant feedback. A resource more valuable than a full page print ad. Still wondering?

I'm going to bold, here. I'm not yelling, I just want everyone to get it.

YOUR EMPLOYEE'S POSITIVE EMPLOYMENT EXPERIENCE IS THE MOST EFFECTIVE WAY TO PROMOTE YOUR RESTAURANT!!!!!!!!!!!!!!!!!!!!

Ask any full time chef or cook about his job, and if he/ she is being honest, nine times out of ten, you'll get an answer containing some variation of the following:

"I love cooking, but... the hours are terrible, I have to do the dishes too,my boss is a coked up freak who blows up at employees in front of other employees and customers, the manager has the people skills of a rusty knife and dips into the till, the recipes are mediocre at best, the kitchen isn't clean due to the fact that the help is rushed out the door to "Save on labor.", my boss keeps grabbing my ass/ junk, my boss lies to my face, my hours/ paycheck are constantly "adjusted", my paycheck bounces while several less than legal employees take home envelopes full of cash, having no health insurance sucks, I'm forced to live with a douchebag roommate because I can't afford to live on my own on what I make, etc."

An employee or former employee who is satisfied by his/her job will say:

"I love my job, I get along with the staff, the owner/ manager is an effective communicator, the food is great, you should definitely come in, I sent my son there to get a job when he turned fifteen, hard work and innovation are rewarded, I have a great benefits package, etc."

I really cannot believe the reprehensible treatment and conditions so many have endured trying to make a living "in the business", and I certainly don't know of any industry that asks more from, and gives less to, it's employees. Unless you win in Vegas or the stock market (six of one...), labor precedes capital. Happy labor precedes more capital through FREE ADVERTISING. Cared for employees care for businesses. To quote a famous American author, "'Nuff said."

Again, I urge you to comment and leave your tales of restaurant ridiculousness. I will edit and post the most outrageous. Anonymously, of course. Still send me names of establishments, I will try to compile an online database of places to stay away from in a job hunt.

Tomorrow I will feature a story called, "The Punching of the Pasta." Possibly the funniest/ scariest thing I've ever seen in a restaurant.

I Need More Heat!

Well, here it is folks. Your chance to let it all hang out about the "people" you've worked with and for in the Hospitality business. I'll get the ball rolling.

This isn't so much a tale of bad behavior, so much as a tragedy of unrealized business potential.

Some time ago, I worked at a small cafe in a well to do residential/ commercial area with a pretty strong morning rush for coffee (7:30-9 am). When I say small, I mean an open, one man, breakfast and lunch kitchen, a pastry chef, and a half dozen part time baristas/ counter help.

Well, the only way to cook anything was the convection oven,a panini grill, and a small, magnetic cooktop, just big enough for one pan. When the morning coffee rush would come, so would the egg sandwich rush.

Now, I can cook an egg pretty damn quickly, and the fillings/ toppings were all precooked. But between cooking the eggs,and toasting the bread, you're talking, three, maybe four minutes per sandwich, which is fine, if you can cook three or four at a time. BUT I ONLY HAD ROOM TO MAKE ONE AT A TIME!

Take this scenario. Everyone orders the easiest thing to make, a plain egg sandwich in a wrap, and every ticket has only that on it. The first ticket comes in, I begin to cook the eggs. In the three minutes it takes me to cook the eggs, five more tickets come in. Now , I sell the first ticket, and the next five people have already been waiting for up to three minutes. I begin to cook the eggs for the second customer. Three minutes later, I plate the second order, and customers 3, 4, 5, and 6 have been waiting for up to six minutes. Follow this logic, and CUSTOMER SIX HAS WAITED EIGHTEEN MINUTES FOR A PLAIN EGG SANDWICH!!! CUSTOMER SIX IS PISSED OFF!!! CUSTOMER FIFTEEN LEAVES THE STORE IN A RAGE AFTER WAITING THIRTY- FIVE MINUTES!!!

Keep in mind, this is a "best case" scenario. We all know, the chances of only one item being on every ticket, and everyone ordering the least complicated item, are slim and none. We also know the orders don't stop coming in after the sixth one. Even if there are two items on a ticket, in the three minutes it takes me to make the second set of eggs, the first set has gone cold.

Imagine my frustration at watching customers pile up at the counter, getting angrier and angrier, and no matter how fast I move, there's nothing I can do about it.

When I brought up the logistical problem of only cooking one thing at a time , and the mathematical inevitability of people being annoyed by this, myself included, and a solution to the problem ("A new 4 burner cooktop would increase the production exponentially."), I was told that a new cooktop with four burners was not in the budget anytime in the near future.

I was "taken off the schedule" shortly after that, for having a bad attitude. I guess wanting to serve six people in six minutes rather than eighteen is a bad attitude to have.

Well there it is, my first blog post. I know it's long, but I am unemployed. Thanks to all who stuck with me.

Remember this blog is your forum, too. Send me your restaurant horror stories, and I will edit and post the best of the worst, and the worst of the best.