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]]> Host Rule #1 -- reinforced I'll never forget those ghastly, ghostly jellyfish-looking gnocchi I was served at a dinner long ago, nor the twitching faces of all the guests pretending that this wasn't a horrible, horrible meal.
I'm getting ready for the deep-fried turkey on saturday. The dishes are reasonably straightforward. I am trying to figure out some clever way to to serve the balance of the crayfish I'd frozen up as leftover from the last party.
I took the day off, tested some recipes, and reminded myself the Host Rule #1 should never be violated.
]]> Bayou Christmas Party Whew! It's over!]]> Bayou Christmas Preparation Just back from Tokyo late Saturday night. Only seven days till I hold my Bayou Christmas celebration for twenty guests. It will be a tight schedule for the week, if I procrastinate until Saturday (party Sunday noon) I'll be dead meat. Today I practiced some new recipes and refined some old ones.]]> What the hell just happened to me? Thinking about dinner today, my initial plan was another round of pizza research. However, eating another pizza didn't sound that fun, so when someone mentioned crepes, I thought, "yeah! I haven't made those since we shifted house in April."
Made a mental list for the grocery store and then thought, "gee, I am not too enthusiastic about more chocolate/strawberry and ham/cheese crepes." Then Ling's mom said something about having nice seafood crepes in Paris my interest was piqued. Then I decided a nice carmelized apple would do for dessert. I ended up doing 4x more than I expected when I woke up today. Thanks Julia Child.....
]]> In Search of Pizza One of the cafes we enjoyed in Sydney was Bertoni Casalinga. They manage to do something that I have always found absolutely, inexcusably appalling: reheat pizza.
I detest how disgusting NYC 'pizzarias' oven-reheat their cold slices of shit. But the people at Bertoni do it different: they start out with fundamentally good pizza (thick , fluffy crust, beautiful rich sauce, and high quality meat toppings) which they heat up in a large electric sandwich grill. It really comes out nicely.
I came home (prematurely) early last week after being the first off my table at a poker game at the "Crows Nest Club." On the way home I saw a Domino's pizza. They're the closest it comes to the type of pizza I like, so it got me hungry and I ordered one. It was ok, not great, but alright.
All this got me thinking, "I know exactly how I want my pizza to taste, so why don't I just figure out the exact formula for that?"
So that's what I started research work on this weekend.
Really looking forward to nine hours in economy class with a sixteen-month old.
]]> Tamituesday Painting tractor
Originally uploaded by karavshin.
Ling dropped Shannon at the airport monday afternoon. Tuesday morning, driving to work, I realized Shannon was still in the air, flying. *ouch*
It was good having her over to visit though. At lunch today with friends I asked Luke, "where's Tua-Kah ?" He looked around and gave me his sign language gesture for "not here."
Little man is now walking, tentatively. The longest I've seen him walk so far is about ten feet. He is no longer so resistent to walking. He used to plop on his ass if you tried to carry him along under his arms or hold his hand.
He's also making all sorts of babbling conversation-sound noises to himself, so I suppose that he'll be talking soon too. Ling read somewhere that at his age he should be speaking fifty words. What a joke. He probably knows fifty words, but since he chooses to skip all the one syllable words and go for the two-syllables like 'bubble' and 'tractor' it seems to be slowing his pace a bit.
I'm freed up to tag along with Ling and Luke next week for ten days in Sydney. The only problem is that three nights in a row out having big dinners and drinking plus a bad saturday sunburn knocked my immune system around and I've managed to catch a flu of some sort.
Normally this will kill us -- I get sick, then Ling does, and then Luke does. Three or four weeks later everyone is recovered. I don't want to spoil our vacation, so I went to the doctor and got a course of Tamiflu, that anti-flu viral medication. I gave Ling some too, as apparently taking it reduces the chance of her catching it from my by 92%. Relatively expensive, but well worth the cost of saving a vacation. Ling is sleeping in the other room for the time being, I've been avoiding Luke, and when we drove around today I was wearing a surgical mask. I was amazed how few looks i actually got for it.
Anyway, the dinners were worth it. Particularly saturday night's italian dinner at Valentinos. Most noted item we had there was white truffle. All the girls had generous shavings of white truffles in their olio porcini pasta. I've never had truffle like that before. The smell is truly amazing. The taste, a comparative letdown. Definitely not worth the absurdly outrageous price.
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You Get What You Pay For If you want a Starbuck's Quality cup of then it is going to cost more than a quarter. The same goes with hiring of employees. Do we expect a great one if you are only willing to pay minimum wage. Look at shoes as an example. You can get a great pair with all these great features for less than $100 but if you are going to buy the $10 pair at your local Wal-Mart then thatch all you are going to get.
Look at the nations top jobs and I bet that each one of them treats their employees better than the local Waffle House. If you want employees that are team players then you have to pay them as if they are part of a team. My best employees were those that I hired from out of state, gave them a good salary plus an apartment until they were properly trained by me. I tried hiring just local talent but at lunchtime they went to the local bar. I had this one that we nicknamed skippy and he called me one time saying he had taken a nap at his grandmas house and had overslept. I could hear beer calls
Andrew Hetzel to speak at '08 Convenience Retailing Conference Andrew Hetzel of Coffee Business Consultancy Cafemakers Will Speak on the Topic of Specialty Coffee at the 2008 Convenience Retailing Conference That Will Be Held February 11-13 at the Grand Hyatt in San Antonio, Texas. Heavyweight Challenger Two weeks ago, news broke that McDonald's Corp. will add specialty coffee and other premium beverages to the menus at its more than 14,000 U.S. locations in 2008. Crain's Chicago Business reported that the addition of lattes, cappuccinos, and other specialty drinks is expected to bring the chain more than $1 billion a year in sales, but the question is what will it take away from Starbucks and other coffee retailers? Starbucks Throws Its Weight CSP Magazine (Convenience Store Petroleum) takes an in-depth look at Starbucks, its market positioning and future; includes commentary by Andrew Hetzel. Training Tips To Sell More Coffee and Making Today's Cashier into Tomorrow's Barista In this multi-part series for Chain Leader Magazine, Andrew Hetzel provides tips for chain retailers looking to improve the the quality (and subsequently, profitability) of their coffee service with an effective training program. Andrew Hetzel joins teaching staff of BEST Coffee School BEST Coffee School announces that Andrew Hetzel of Cafemakers has joined its staff as an instructor of retail business management and marketing courses at its Eugene, Oregon facility. Quality, Freshness and Service Continue to Boost Coffee Sales of Independents and Chains By Andrew Hetzel. "Fine coffee is no longer the province of the Pacific Northwest, Alaska now has the greatest per-capita consumption of fine coffee and espresso is a popular menu item in Michigan and Nebraska..." Andrew Hetzel of Cafemakers leads first espresso training at Kona Coffee Cultural Festival The Kona Coffee Cultural Festival will for the first time include professional espresso training workshops in an effort to reinforce Kona coffee's use in the ever-changing landscape of lattes and espressos. Andrew Hetzel of Cafemakers named leading Hawaii young entrepreneur Specialty coffee consultant Andrew Hetzel of Cafemakers, LLC has been named one of the Forty Under 40 top young business leaders in the State of Hawaii for 2007 by Pacific Business News. Big Island beverage consultant to present in Georgia Kailua-Kona specialty coffee entrepreneur Andrew Hetzel of Cafemakers will present two sessions at the World Tea Expo next weekend in Atlanta. John's Coffee Selects Cafemakers John's Coffee of Istanbul, Turkey, has selected american coffee consultancy Cafemakers, LLC of Kamuela, Hawaii to provide consulting and quality assurance services to manage market growth throughout the Middle East and Europe. May 4, Arizona Republic Article in the Arizona Republic (Scottsdale, AZ) quotes Andrew Hetzel about the market potential in the specialty coffee industry.
in the background.
Needless to say he never became more than just temporary help. When you only pay straight commission do not expect them to only work your position. I will look at a lot of other jobs if that one only paid commission. I always wanted to find employees that would work for me as a partne4r and not just an employee but it is hard to find candidates like this. Starbucks is one of the best places to work and they treat their workers as part of the company. Is it any wonder that places like Waffle House have such a high turnover.
We need to make them feel like part of a team not just one of the crew. If you take all of your dates to the Golden Arches Supper Club how many do you think will actually become second dates?
Jeffrey A. Solochek writes many articles always adding his unique wit and humor to everything. he write about his niches of life, business, and marketing. All his writings containsNo BS, No Fluff
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