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Served: How to be a Stellar Server
I've put in time as a server, and time working with servers, training servers, and managing servers. Whenever I get the chance, I love to dine out and get served a little myself. Being a great server is no walk in the park. Anyone who's spent time taking orders and whisking trays to the hungry masses knows waiting tables well is a challenging, sometimes formidable, feat. I've been dining out frequently recently, and as always, paying a lot of attention to the service, or lack thereof. Here are my conclusions as to what stellar service entails, and how to achieve it....Served: The Last (and First) Meal
My dad's birthday coincided with my last day at work, and I felt like it was time for dinner at my restaurant. My parents had dined there a few times, with friends and family and with each other. I wanted to join them.Served: What Do I Want to Be When I Grow Up?
After working in a company that was enormously wrong for me and now at a restaurant that feels like home, I am coming to a somewhat sad realization: I don't want to be a restaurant manager when I grow up.Served: Learning to Feed Myself Better
I'm sure there's some perfect formula for conscious indulgence that leaves ones pleasantly, not overly, full. To savor the cherry-brined duck breast because it's unfathomably good, and not feel guilty about it. To have a bite of the chocolate cake then put the fork down. I've read plenty about it. For those not inflicted with eating issues, fears, phobias, and hangups, this comes naturally. But for me, putting these things into practice is a daunting challenge.Served: A Great Plan that Never Takes Off
The T-Dance was a great idea. Eric, our bar manager, laid it out very officially during our weekly meeting with the owner—there were bullet points and numbers galore. I never heard of a T Dance, nor had most with whom I discussed it.Served: A Few Ways to be a Bad Restaurant Customer
It surprises me constantly how wonderful our guests can be. To serve people great food and create a memorable night: that is what my job is all about. When in turn people are warm, appreciative, and perhaps even fascinating, that makes my night a good one. But terrible customers have a terrible power to turn these great nights into difficult ones. I hope that someday soon, I'll develop a thicker skin.Served: Finding and Losing a Rockstar Dishwasher
Micky said he'd take Josh over any of his cooks. He was dependable and unwaveringly consistent. He took pride in his job. Micky could trust him. There was something special about Josh, anyone could see it. A few months ago, Micky could tell Josh was unhappy.Served: Regulars: Young, Old, Wonderful, And Terrible
Mrs. P was one of our first regulars, back when we were a casual Argentinian/Italian spot. Her feedback was chronicled in impressively long emails to the owner, which were forwarded to me. Over time, our staff learned she expected bread on her table upon arrival (we usually wait until dinner is ordered), and she liked her guests' cosmos served before her own.Served: Party Season: Laughter and Tears, Over Cookies
We are a tiny restaurant with a tiny staff, a postage stamp sized kitchen, and a huge garden. Which means people want to book weddings for 120 guests. Since our food is intricate and labor-intensive—no steak on this menu—this is uniquely, laughably challenging. But we do it, and we do it well.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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