Restaurant Training Manual – Presenting the Menu & Taking Food Order

Headwaiter/waiter should approach the table with a smile and pleasant eye contact, and must greet guests by saying: “Good (time of the day), Mr./s (name of guest), I am (name of staff), your (headwaiter or waiter)”. The Headwaiter/waiter must introduce the theme of the evening/day by saying: “Welcome to our… (name of theme) evening, / day Mr./s… (Name of the guest)”.

In case guest does not go to the bar for an aperitif, the headwaiter should propose aperitif to guests by saying: “Would you care for an aperitif, Mr./s (name of guest)?” Headwaiter/waiter must ensure that menus are in excellent condition (depending on location), stands on the right hand side of the guest, with the menu opened on the first page and holding it by the top, should present to the ladies first while maintaining eye contact by saying: “Please allow me to present you our (name of theme menu/menu of the day) Mr./s (name of guest)”.

Headwaiter/waiter should introduce any one of the specialties of the day (as applicable). Headwaiter/waiter must retire from guests table for a few moments (3-5) minutes, allowing guests to study the menu, by saying: “May I leave you to look at the menu, Mr./s (name of guest)? I will be back for your order in a short while.” In case of unavailability of specific items, guests are advised accordingly, by saying: “Mr/s (name of guest), I do apologize, unfortunately we do no have (name of item) today”. Headwaiter/waiter should return to the guests table with a smile and pleasant eye contact and ask if they are ready to place their order, by saying: “Mr/s (name of guest), are you ready to place your order?”

Headwaiter/waiter has to stand on the right hand side of the guest, women first, while smiling and maintaining eye contact and should take the order. Headwaiter/waiter has to highlight verbally at least one menu item as a house special or seasonal specialty, by saying: “May I recommend the specialty of the day (name of dish)?” Headwaiter/waiter takes children’s order first (if any), followed by women’s and finally the host’s.

Headwaiter/waiter writes down guest’s orders on docket, numbering each person’s order, and highlighting any special requests.

Headwaiter/waiter clearly labels all children’s menu portions on the food order docket.

Headwaiter/waiter repeats orders and collects menus from the right hand side, women first by saying: “May I repeat your order, please Mr/s… (name of guest)? Mrs (name of guest), you have ordered (chosen menu), and Mr… (name of guest) you have ordered (chosen menu)”.

Headwaiter/ waiter ensures that guests names, numbered orders, table number, number of persons, waiter’s name, date and time of order appear clearly on the order sheet.

Headwaiter/waiter retires from guests with a courtesy bow and a smile, thanking guests for their choice and wishes them a pleasant day/evening by saying: “Thank you Mr/s (name of guest), have a pleasant (time of the day).”…

How to Make Healthy & Delicious Baby Food

Making homemade baby food puree is simple, easy, and is very healthy and nutritious for your baby! You can save a lot of money by making your own food and your baby will love it! All you need, at a minimum, is a blender or food processor for pureeing, ice cube trays for freezing, and freezer bags and / or storage containers. There are other products available for making baby food at home such as tiered steamers, food mills, ice cube trays with lids, and other gadgets that can make preparing baby food easy (or more difficult depending on your cooking skills!). The Kidco Electric Food Mill has been my best friend in whipping up fresh batches of baby food. However, I've used standard blenders for pureing as well.

Here is how to make puree out of most fruits, vegetables, and meats:

1. Cook the desired food by baking, steaming, boiling, or microwaving.

2. Remove the food and allow to cool down a bit, reserve a little of the cooking liquid.

3. Transfer the food and cooking liquid (or you can use plain water or breast milk if you wish) into a blender or food processor and puree the food.

Note: You can use plain water or breast milk instead of the cooking liquid. However, vitamins see out into the water while cooking, so adding the liquid is a bonus.

4. Remove the food and serve immediately to your baby or freeze in ice cube trays for up to 2 months.

That's all there is to it! …

The Psychological Benefits Of Adopting A Stray Dog Or Cat

We are experiencing a plague in the United States. Unwanted and stray cats and dogs. I believe a great deal of this is due to lack of education.

Some cities and municipalities put a lot of funding behind spaying and neutering education. Many communities have no-kill shelters, and a lot of other good is being done. But more can be done. The amount of strays is epidemic in the U.S and does not seem to be getting better. We know better, most of us.

For every baby born in the U.S there are seven cats and dogs born.

A female cat and her offspring can (and usually does) produce 420,000 kittens within seven years.

One female dog and her offspring can produce 67,000 puppies in six years (and usually does).

As many as 25{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} of dogs entering shelters each year are purebreds.

Approximately 61{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} of all dogs are killed in animal shelters.

Approximately 75{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} of all cats entering shelters are killed.

It costs approximately $100 to capture, house, feed, and eventually kill each stray animal — a cost which you, the taxpayer, eventually pay.

Can you see the importance of becoming educated regarding spaying and neutering pets? The Doris Day Animal League has a wonderful program which can give you a great bit of important information.

I do not sit in judgment Though I owned pets all my life, I truly did not understand true pet care until I reached my adulthood. I only knew what my parents taught me which was very limited.

As a upper-middle class child, like other upper-middle class kids, my parents bought me “the dog du jour” or what was trendy from a recent movie. From Irish Setters to Golden Retrievers to Great Danes to Sheepdogs.

And only from the finest breeders.

There is nothing wrong with that. Those animals need homes as well, and I feel good about every animal I learned to take care of as a child (from wherever they derived).

As I matured, I understood owning and caring for an animal is more than “just looking good next to an exotic or popular breed”. It is about bonding, caring, and loving that animal and learning unconditional love from it.

I will give you an example. The Northridge earthquake in 1994 destroyed my home. I was forced to move into an apartment that didn’t allow dogs. I had a beautiful blonde golden retriever I was forced to give away.

I cried on and off for a month (even though Otis got a home in Malibu and was living better than me).

I moved back to my home state of Mississippi to take care of an ailing mom. As a writer, I knew this could put me in a vulnerable situation, but I also knew that my mom took care of me whenever I was ill and that was the right thing to do. And as I expected, writer’s block set in and I did not write for four years. That was …

Review of the Excalibur Food Dehydrator is a site dedicated to helping people create a healthy lifestyle primarily through a raw or living foods vegetarian diet. As such, we offer several kitchen appliances that greatly aid those who seek to prepare raw living foods.

Once such appliance is a food dehydrator. With a food dehydrator, you can create a myriad of healthy snacks and recipes that still retain most of the live enzymes found in fresh food. For example, you can crate dried fruit snacks with practice any kind of fresh fruit or vegetable. You can create vegetable chips, crackers and fruit rolls. You can also dry nuts, legumes and herbs & spices. Many people also make all kinds of meat jerky with various spices and meat types such as beef, venison, chicken, ostrich and fish.

Food dehydrators are also great for people who like to hike or camp and want to make their own dehydrated food to carry with them.

In this article, we will review the Excalibur Food Dehydrator.

The Excalibur dehydrator has three primary models: The Excalibur Model 2400, the Model 2500 and the Model 2900. The main difference between the three models is their size and tray capacity.

The Excalibur Model 2400 has four drying trays and has 4 square feet of drying area. The outside dimensions are 13 inches wide x 17 inches deep x 7 inches high and weighas about 16 lbs. The unit has a 4 inch fan and 220 watts of drying power. At the time if this writing, prices range from about $ 115- $ 125 for the Model 2400.

The Excalibur Model 2500 has five drying trays and has 8 square feet of drying area. The outside dimensions are 17 inches wide x 19 inches deep x 9 inches high and weighs about 18 lbs. The unit has a 5 inch fan and 400 watts of drying power. At the time of this writing, prices range from about $ 180- $ 200 for the Model 2500.

The Excalibur Model 2900 has nine drying trays and has 15 square feet of drying area. The outside dimensions are 17 inches wide x 19 inches deep x 13 inches high and weighs about 20 lbs. The unit has a 7 inch fan and 600 watts of drying power. At the time of this writing, prices range from about $ 210- $ 225 for the Model 2900.

All three units are equipped with an adjustable thermostat and they include drying trays with screens. It is important for your food dehydrator to have an adjustable thermostat so that you can regulate the temperature inside the unit. If the temperature exceeds about 105-107 degrees Fahrenheit, the live enzymes in the food will perish and the nutritional content of the food will be depleted dramatically.

When drying liquids such as yogurt or fruit purees, optional flexible Excalibur ParaFlexx® 14×14 Teflex (TM) Sheets can be purchased to line the trays to prevent spills and allow for the dried product to easily peel from …

How to Lose Weight Fast

Have You Ever Wondered How To Lose Weight Fast?

Do you want to lose weight fast, most people do?  We live in an era of speed an age when everyone wants quick results.  Regardless of the fact that the excess weight a person carries took time to accumulate they often want to be rid of it in a short space of time.  That’s why everyone is looking for the quick fix and explains the lure of the latest pill, potion or exotic tea.

Everyone want to know how to lose weight fast and it’s possible to lose it quickly using pills but these have bad side effects.  It’s also possible to starve oneself by going on one of the diets that cuts out food all together and to lose weight quickly.  You may have noticed that the majority of those who do lose weight this way put it all back on again.

The best way to lose weight is to lose it steadily in the same way it was gained which gives the body a chance to adjust and the skin to return to it’s original size and shape.  However there are ways of addressing weight problems that can help to lose weight faster than others and there are some things to avoid too.

How to Lose Weight Fast

The things to avoid if you want to lose weight and to lose it fast are diets.  Diets focus on food and the focus while on a diet is generally on what you can’t have.  Cutting out foods, calorie counting, fat reduction, points and the like mean that all the focus is on food, food, food.

People on diets learn which foods are ‘bad’ and which foods are ‘good.’  They learn what to avoid and what they can have and again it’s all food, food, food.  Because of the way the mind works this focus on food will make you crave food and especially the foods you have been told not to have.

To lose weight fast is easier than you ever imagined.  First of all decide what you want, not what you don’t want but what you want.  Keep the focus off food for now and focus on size and shape and level of fitness then write it down.

Now ask yourself the following questions:

  • “What do I have to do to achieve that?”
  • “What sorts of food could I eat to help me to achieve it?”
  • “What portion sizes will be needed to achieve my goal?
  • “How can I enjoy foods and still reach my goal?” 

You do know the answers to those questions and if you ask them repeatedly by beginning each day asking, “What could I eat today that will help me to be slim by… “ or “What size portion shall I eat this evening so I can reach my goal by… “ or “How can I stay on track today so I can achieve my goal of being… on… “

The way the human …

White Peppercorns – Hot, Hotter, and Hottest

Fans of peppercorns and spices may have a taste for hot dishes. Then, there are those that truly love the hottest peppercorns that they can find. Yes, while some may be a little nervous when it comes to trying out a supremely hot peppercorn, others will look for the hottest peppercorns that they can purchase. For those that want to buy the hottest of the hot, white peppercorns may be the right purchase.

Now, that does not mean that the enjoyment value of eating dishes with white peppercorns is removed due to the ‘hotness’ levels. On the contrary, the value of the dishes is greatly increased. Hot dishes can have tremendous value to those that want something special out of their meals. They have a love for those dishes known for being hot and spicy. It is not always easy to find a dish that can meet the high expectations of those that love spicy foods. Thanks to the inclusion of white peppercorns into the preparation of the food, the ability to get the ‘hottest of the hot’ is possible.

And, by the way, it is also possible to make a dish only mildly hot by adding white peppercorns. There are those that may be wondering how the inclusion of ‘super hot’ white peppercorns can lead to only a mild or medium heat levels. The answer to this is rather obvious: just add small amounts of white peppercorns to the mix. A small dash can have a minor effect and a large amount can deliver a major impact. Just add the amount you would feel comfortable with. It is as simple as that.

White peppercorns are common ground into a fine powder. This makes the spice very easy to add to any food item you are preparing. More importantly, you will be able to effectively measure the amount of spice you add to the meal. This way, you can feel confident that you are adding the appropriate levels. It is also advised that even if you like your meals to be especially hot, you should add small amounts at first and slowly increase the levels with future meals. Why is this? If the result ends up being too hot for your liking, you probably will not want to eat the meal.

If it is a little less then you should slowly increase the amounts with future meals until you reach the level you are happy with. If it turns out you go over your comfort levels, just reverse back towards the amount you are comfortable with. Sure, this can be a little bit of trial and error but that is sometimes the fun of preparing meals with white peppercorns. As the saying goes, some like it hot. Then there are those that like it really hot. (And some not so much) No matter where you stand on the ‘heat scale,’ liberal doses of white peppercorns can help you get there.…

Easy Christmas Cookie Recipes – Merry Cherry Drop Cookies

These delightful cookies are bursting with cherries, nuts and spices.

1 cup butter, softened

1 cup sugar

1/2 cup packed brown sugar

4 eggs

1 1/2 teaspoons vanilla extract

4 cups all purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 1/2 cups walnuts, chopped

3 cups maraschino cherries, chopped

2 2/3 cups raisins


Preheat oven to 350 degrees.

In a large bowl, cream together the butter, sugar and brown sugar. Add in the eggs, one at a time, beating well after each one. Beat in the vanilla.

In a separate bowl, combine flour, salt, cinnamon and nutmeg; gradually add to creamed mixture. Stir in the walnuts, cherries and raisins.

Drop by tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake for 16 to 18 minutes, or until lightly browned. Let cool.

Makes 168 cookies.

=> Easy Christmas Cookie Recipes: Coconut Macaroon Cookies

These coconut cookies are a long-time holiday favorite.

2 1/2 cups flaked coconut

1/3 cups all purpose flour

1/8 teaspoon salt

2/3 cup sweetened condensed milk

1 teaspoon vanilla extract


Preheat oven to 350 degrees.

Prepare baking sheets with nonstick cooking spray.

In a bowl, combine coconut, flour and salt. Add milk and vanilla; mix well (batter may be stiff).

Drop by tablespoonfuls onto prepared baking sheets. Bake for 15 to 20 minutes, or until golden brown. Let cool.

Makes 18 cookies.

=> Easy Christmas Cookie Recipes: Cream Cheese Delight Cookies

These delectable cheesecake cookies are guaranteed to melt in your mouth.

1/2 cup butter flavored shortening

1 (3 oz.) Pkg. cream cheese, softened

1/2 cup sugar

1 egg yolk

1 teaspoon vanilla extract

1 cup all purpose flour

1 teaspoon salt

Maraschino cherries or candied cherries, halved


Preheat oven to 350 degrees.

Prepare baking sheets with nonstick cooking spray.

In a small mixing bowl, cream together shortening, cream cheese and sugar. Beat in the egg yolk and vanilla.

In another bowl, combine the flour and salt; gradually add to the creamed mixture.

Drop by teaspoonfuls 2-inches apart onto prepared baking sheets.

Top each cookie with a cherry half.

Bake for 12 to 15 minute, or until lightly browned. Cool completely.

Makes 24 cookies. …

How to Properly Clean a Whole Shrimp

Before cooking the shrimp, it is very important that you clean it first no matter how fresh or frozen it is. If you want to know the ways on how to clean whole shrimp you must prepare the needed equipments such as the plastic toothpick, plastic bag, colander, and gloves if you do not want to risk hurting your fingers.

If you would not clean fresh shrimp but a frozen one instead, see to it that the shrimp has thawed completely. Shrimps can be cooked easily so never use your microwave when defrosting the frozen food. Once the shrimp is completely ice-free, you can start taking out the unnecessary parts. Hold it at the middle part and pull out the head if you do not want to include it when cooking. Some people also take out the short hair-like part just benefit the body of the shrimp. Those were not actually hair but their feet. Take out the soft covering that serves as their shell and the tail if you wish. The parts that you would have to remove actually depend on you and on the dish that you would prepare using the shrimp as the main ingredient.

You can also remove the veins when you clean fresh shrimp as well. A small toothpick will help you take the veins out. A paring knife will also help you take the veins if you want something sharper. When buying it fresh, you can ask them to devein the shrimp for you so you would no longer go through the hassle of deveining it. Anyways, they know the best techniques on how to clean whole shrimp than you do.

By the time you are done cleaning and deving the shrimps, you can put it in a bowl. Then use cold water to wash it thoroughly. This is to make sure that the leftovers and other parts will be removed as well.

When you try to clean the shrimp it is important that you do the process with care. Unlike other meats, shrimps are very vulnerable and can be minced immediately if not handled gently. Buying fresh shrimps and cleaning it on your own is actually more advisable than buying the pre-peeled or frozen shrimps in the market. The flavor and the storage life of the shrimp will last longer compare to the frozen meat or pre-peeled that are readily available for cooking. …

Roasting Tips for a Moist and Tasty Turkey

There are many methods used to cook a moist and tasty Roasted Turkey. Most methods rely on basting. The turkey can be based every 30 minutes with a basting bulb, or covered with cheesecloth soaked in butter. Other methods include brining the turkey (soaking in a salt water solution for 8-10 hours), or injecting a basting solution into the meat. Whatever method you prefer, proper roasting is key to tender moist meat.

Completely thaw the turkey. Start early and thaw the turkey in the refrigerator or in a place where the air temperature is no higher than 40 degrees. A 20-pound turkey takes about two or three days to thaw completely. Be sure the turkey is thawed completely, until no ice appears in the inner cavity and the meat is soft. Be careful: If the inner cavity is still frozen or even partially frozen when you put the turkey in the oven, the outside of the bird will be done before the inside, and the inside temperature will not be hot enough to destroy disease-causing bacteria , or if it is the outside meat will be discharged out before the center is done.

Remove the neck and giblets from the cavities. If this is your first time cooking the turkey, be sure that both cavities are emptied. Reserve the neck and giblets for use in preparing the giblet gravy, if desired.

Prepare the stuffing. If you are preparing the stuffing early, mix only the dry ingredients. It is recommended that you cook the stuffing separately, but if you do stuff the turkey, do not stuff it until you are ready to roast it. Stuff the cavity loosely. Do not pack it. If you choose to cook the stuffing separately, you can place a quartered onion and some celery leave and other desired herbs in the cavity for flavor.

Prepare a basting sauce. I prefer to baste with melted butter to which I add fresh or dried herbs. You can also baste with a mixture of wine and butter. Baste the turkey with your sauce and place a loose tent of aluminum foil over the turkey to prevent the skin from burning before the turkey is cooked. This tent will be removed during the last 45 minutes or so of cooking. If you are using cheesecloth, soak the cheesecloth with the baking sauce and place over the breast and drape onto the thighs. When using cheesecloth, you do not need the foil tent. Baste the turkey every 30 minutes during roasting.

Roast your turkey at 325 degrees for the recommended time for the weight of your turkey. These times are approximate and should be confirmed with a meat thermometer. Be sure to check the thermometer about 3 / 4th of the way through the time indicated so as not to overcook. Dry meat will result if the turkey is overcooked. The following table gives approximate times for roasting turkey at 325 degrees F.

Estimated Cooking Times

Wt. of Turkey Unstuffed Stuffed …

Leather Sofas and Dining Chairs

Over recent years in order to attract more clients to their promises Many bars, restaurants and pubs have chosen to refurbish their interior with leather sofas and leather dining chairs. As leather furniture has always been regarded as expensive and opulent, this gives an instantly classy look to any setting and the comfy look of deeply upholstered leather sofas make any room look very informal and welcoming that encourages customers to stay longer and hopefully spend more money!

Leather dining chairs have become extremely popular over the past few years for restaurants and for bars and pubs that rely on food sales to generate income. Licensees have been attracted by the expensive look of leather and also because they perceive these chairs to be low in maintenace and strong. However, the leather dining chairs and leather sofas are available on the market now, vary greatly in quality and frame strength and it is important to ask the right questions before parting with money.

To reduce costs some suppliers buy chairs from manufacturers who use rubberwood to make the frames because this timber is cheap but does not give the same strength and longevity as more traditional timbers like beechwood, ashwood or birchwood. People often do not consider the frame structure of a leather sofa, but if it is poorly constructed or made from inferior timber this can greatly reduce the life of the sofa as often a broken frame is uneconomical to repair. The same applies to leather dining chairs, which if the frame becomes loose are at best inconvenient to sit on and may become dangerous without costly repairs are undertaken.

Now there are many types of leather and faux leathers available that are very difficult to distinguish from the real thing so it is important to know exactly what has been used. Aniline and semi aniline leathers have a natural look and feel, are breathable and give a high comfort level. Nubuck leather is an aniline leather where the face has been brushed and has a velvety feel, is breathable, soft to the touch and comfortable. Bycast leather is made when the leather skin is split and usually the bottom layer is used upon which a process is used covering the leather with a protective polyeurethane coating. It is very hardwearing, has an attractive uniform appearance, and has the advantage of being lower in price than conventional leathers.

This is most often used now for commercial settings where price is often an important factor. For Pvc imitation leathers, a woven fabric base has a coating of polyvinylchloride applied and the grain effect is made by a pressure roller running over the material. In this way any number of designs can be applied, depending upon the design on the roller. The feel of this material is generally harder and less giving than PU fabrics. Today faux leather non woven Pu leather like fabrics are so effective in imitating the real thing, that even people within the leather industry may …