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Waiter with skills ?

post #1 of 18
Thread Starter 

Waiter with Skills 
 

 

Don't know what to make of this really......eek.gif

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #2 of 18

I don't know whether to be impressed or frightened.

post #3 of 18
Thread Starter 

That was how I felt when I saw it.....

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 18

It's almost an oxymoron......

post #5 of 18
Quote:
Originally Posted by Chefross View Post

It's almost an oxymoron......

Naw, wait person, no skill necessary is the oxymoron crazy.gif

 

As far as service goes, the absolute best experience I've ever had was in 1965, too long ago to clearly remember the name of the restaurant, overlooking Fisherman's Wharf in San Francisco, Honeymoon dinner, greeted by name, my Father was a regular, fabulous meal and, after we ordered, we never saw or heard the wait staff, bread basket always full, drinks always refreshed, no further verbal intercourse with the wait staff, everything timed perfectly, ah yes, IIRC The Franciscan!
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 18

the new training video perhaps? i think it's actually pretty amazing....just kept thinking the whole time, what would be his reaction if a fly flew up his nose on the way to the table!!!

joey


Edited by durangojo - 9/13/11 at 3:55pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #7 of 18

I give up. I can't carry two plates on one arm much less carry some dozen cups of coffee in one hand. It's like that brick carrying guy video, this guy stacks 12-16 cinderblock looking bricks on his head and walks down a narrow plank off  a barge. Makes me feel shameful for wanting a wheelbarrow.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #8 of 18

I worked at a dinner theater place long ago where the waiters would try to out do each other to see who could carry the most dinners out. They used trays but still could stack 16 dinners (with lids that interlocked) and hold the tray with their fingertips only.

post #9 of 18
Thread Starter 

Amazing the things you see.....

 

 

I found another one...now this guy does not even look where he is tossing it....

 

http://youtu.be/GDse9YLnE_0 

 

Again, don't know what to say....

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #10 of 18

Best service I ever had was in France where a waiters proffession is not a job .It's a proffession one stays in and perfects over the years.   Her in the states it's a joke. Hi I am so andd so and I'll be your server now what do you want to drink.  2 guest eating and ordering  and when food comes out they don't even give right food to correct person , Thank God there is not 3 people. Serve burgers without catsup on table, or steak without steak knife or steak sauce.v Dirty booth or chairs. Having  to ask fo more water. Then asking how is everything.?  They should win ACADEMY  AWARDS  for imitating waiters and waitresses. And are  we supposed  tip for this??????

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #11 of 18
Thread Starter 

One more for .....

Damn this guy can Cook!

 

 

I am not sure what to think....but can you imagine this guy in New York ? Maybe not yielding that cleaver....but just to watch him perform, he is a band all on his own.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #12 of 18
Thread Starter 

He peeled the apple in 17 seconds, did you see the knife ?

 

Peeling an apple like a boss

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #13 of 18

This one is slow, but efficient. And no, it's not a Nakiri.

 

 

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #14 of 18

That video shows the slicing and plating for the first "way" of "[Beijing] Duck, Three Ways."  The following two ways are a bean sprout salad, lightly sauteed in duck fat with a tiny bit of meat from the carcass; and a very gentle and comforting duck soup.   We get our Duck Three Ways from a place called "Beijing Duck House" in Rosemead (in the SGV, not too far from Pasadena) on Rosemead Blvd., where it's carved the same way, if not quite so quickly and not quite to the same thin perfection.  But, darn close. 

 

Another difference between the video restaurant's presentation is that at Beijing Duck House if you've got round eyes you've got to fight like heck to get them to give you the head.  Racial profiling [sigh], oh well.

 

Beijing duck this way always makes me laugh at Scott Conant's expense.  During an episode of chopped he advised a contestant that during he (Scott) had been to China many times and that real Beijing duck was just the skin. Oy.

 

Not to go off on a tangent, but a similar moment of webbed foot in bill had Marc Murphy, another regular Chopped judge, telling an Hispanic competitor who did a take on chilaquiles that he (Marc) ate chilaquiles many times, and that her (the competitor's) chilaquiles were "soggy, but 'authentic' chilaquiles" are always served crisp.  

 

BDL


Edited by boar_d_laze - 4/28/12 at 9:19am
What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #15 of 18

 

Quote:
Originally Posted by ordo View Post

This one is slow, but efficient. And no, it's not a Nakiri.

 

 

 

I may need a post coital smoke after watching that.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #16 of 18
Thread Starter 

Clam eating salt LOL

 

Petals.

 

ps. I have never seen a clam do this.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #17 of 18

Next time a guest sends back the clams because they're too salty you can always feign ignorance.  tongue.gif

post #18 of 18
Thread Starter 

Just thought I would share the precision this chef has with a knife. For a sushi chef , it must have taken years to cut to that degree.

 

http://youtu.be/eC7EUa-S_qs

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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