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good things come to those who wait

Good things come to those who wait. Notes about hospitality from my side of the apron. Thursday, May 20, 2010. Okay, so I wasn't exactly fair when I wrote out my dining out quiz. There was just one answer for the first fifteen questions: none of the above, an option I didn't give you. I was just checking to see if you were paying attention. 1 You walk into a restaurant, wanting to sit at a table. Right away, you should:. B reply with a brusque "Two! When the host greets you with a warm "Welcome! Well, yo...

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good things come to those who wait | tothosewhowait.blogspot.com Reviews

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Good things come to those who wait. Notes about hospitality from my side of the apron. Thursday, May 20, 2010. Okay, so I wasn't exactly fair when I wrote out my dining out quiz. There was just one answer for the first fifteen questions: none of the above, an option I didn't give you. I was just checking to see if you were paying attention. 1 You walk into a restaurant, wanting to sit at a table. Right away, you should:. B reply with a brusque Two! When the host greets you with a warm Welcome! Well, yo...

<META> KEYWORDS

1 pop quiz revisited

2 posted by

3 vanessa vichit vadakan

4 no comments

5 pop quiz

6 good luck

7 who eats octopus

8 that's disgusting

9 cheese

10 a true

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good things come to those who wait | tothosewhowait.blogspot.com Reviews

https://tothosewhowait.blogspot.com

Good things come to those who wait. Notes about hospitality from my side of the apron. Thursday, May 20, 2010. Okay, so I wasn't exactly fair when I wrote out my dining out quiz. There was just one answer for the first fifteen questions: none of the above, an option I didn't give you. I was just checking to see if you were paying attention. 1 You walk into a restaurant, wanting to sit at a table. Right away, you should:. B reply with a brusque "Two! When the host greets you with a warm "Welcome! Well, yo...

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tothosewhowait.blogspot.com

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good things come to those who wait: August 2009

http://tothosewhowait.blogspot.com/2009_08_01_archive.html

Good things come to those who wait. Notes about hospitality from my side of the apron. Wednesday, August 12, 2009. I just realized it's been over a year now since I started this blog. Of late, I've really not been on the writing wagon. And the reason smacks of irony. What I very much didn't. Want to do was to spew complaints and gripe about my work. I didn't want to rag on customers and highlight their foibles. I didn't want to sound like I was complaining all the time, which is what happens ramp...And I...

2

good things come to those who wait: July 2008

http://tothosewhowait.blogspot.com/2008_07_01_archive.html

Good things come to those who wait. Notes about hospitality from my side of the apron. Tuesday, July 1, 2008. A gazillion thanks to everyone who's gotten in on the first couple of entries so far. It seems my Tale of the Screeching Child and the Vomit Towel struck a chord for several people who either laughed out loud or suffered some form of post traumatic stress disorder. So thank you for your feedback and comments! I can't tell you. I said with an exaggerated pout, because I'm not talking to anyone!

3

good things come to those who wait: Friday Night Phone Call

http://tothosewhowait.blogspot.com/2010/05/friday-night-phone-call.html

Good things come to those who wait. Notes about hospitality from my side of the apron. Saturday, May 15, 2010. Friday Night Phone Call. This is all to set up the following phone call. Mind you, I can set it up, but I cannot explain it. I happened to answer the phone during a busy spell. The man calling wanted one pizza to go, so I told him I'd check with the kitchen. I came back with the verdict. But I'll come pick it up,. Well, no. The kitchen can't do. Pick up orders right now,. Can I get a pizza to go?

4

good things come to those who wait: October 2008

http://tothosewhowait.blogspot.com/2008_10_01_archive.html

Good things come to those who wait. Notes about hospitality from my side of the apron. Wednesday, October 22, 2008. I was three seconds into arriving at the restaurant for the dinner shift when I saw Sarah, who'd been working lunch that afternoon. Before she could even say hello, the first words out of her mouth were. Oh boy do I have a blog entry for you! Knowing how easygoing Sarah is, I thought. This is going to be a doozy. Be sure it's non-fat! Eh, probably not. Mind-numbing ignorance? Oh, you betcha.

5

good things come to those who wait: September 2008

http://tothosewhowait.blogspot.com/2008_09_01_archive.html

Good things come to those who wait. Notes about hospitality from my side of the apron. Thursday, September 18, 2008. I've never taken a physics class. That's because I could never get beyond Algebra 2 (as it was called some twenty-odd years ago). And chemistry? A disaster. It's the only class I ever got a D in when I was in high school. I was so inept that I couldn't even manage to get an F so that I could at least try to take the class over for a better grade. Someone else's water/wine/beverage glass.

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smallhandbartender.blogspot.com

small hand bartender: April 2011

http://smallhandbartender.blogspot.com/2011_04_01_archive.html

Monday, April 18, 2011. The Margarita, aka the Tequila Daisy. There's been a bit of a hot debate going on for a while about constructing the perfect margarita. Tommy's. In San Francisco promotes their 100% agave margarita heavily, which uses agave syrup. Instead of orange liqueur to sweeten it. It makes sense; eliminating the orange aspect makes the tequila flavor shine through. But there's a problem with this. Sour: spirit, citrus, sweetener, often egg white. The most common sweeteners for daisies, hist...

smallhandbartender.blogspot.com

small hand bartender: Cocktail Camp!

http://smallhandbartender.blogspot.com/2011/05/cocktail-camp.html

Wednesday, May 18, 2011. I recently presented at the second annual Cocktail Camp PDX. A day-long series of seminars in Portland geared toward the home bar/spirits enthusiast. I, along with Columbine Quillen. A rockstar of a bartender/blogger from Bend, Oregon, talked about homemade syrups, sodas, bitters and tinctures. Columbine wrote about her part of the presentation here. So I won't attempt to paraphrase her, but I will say her low-tech methods of extraction and distillation are fascinating. How this ...

smallhandbartender.blogspot.com

small hand bartender: Green Chartreuse Marshmallows

http://smallhandbartender.blogspot.com/2010/12/green-chartreuse-marshmallows.html

Wednesday, December 22, 2010. Every winter we put a hot drink on the menu at the Slanted Door. The last couple of years it's been a hot buttered rhum cider. It's insanely good: a trademark Erik Adkins concoction, rich but perfectly balanced. I love it, but I also crave new things, and the recipe development that goes along with them. And every winter, I think about a Tequila Hot Chocolate. Ask Erik; he will totally attest to my laziness and procrastination.). For years; they use water instead of milk, ye...

smallhandbartender.blogspot.com

small hand bartender: October 2010

http://smallhandbartender.blogspot.com/2010_10_01_archive.html

Saturday, October 16, 2010. Canning, aka Stress Relief: Part 1. I haven't posted in a long time. I know, and I'm sorry. I have a number of partially finished blog posts in the queue. But mostly I am bogged down by the practicalities of running a business. I love cooking, and I love bartending, and I started Small Hand Foods. In Berkeley is a fantastic place to drop a lot of money on candy-making and cake-decorating supplies.) Everyone got chocolates that Christmas. And I would stay up all hours of the ni...

smallhandbartender.blogspot.com

small hand bartender: Canning, aka Stress Relief: Part 1

http://smallhandbartender.blogspot.com/2010/10/canning-aka-stress-relief-part-1.html

Saturday, October 16, 2010. Canning, aka Stress Relief: Part 1. I haven't posted in a long time. I know, and I'm sorry. I have a number of partially finished blog posts in the queue. But mostly I am bogged down by the practicalities of running a business. I love cooking, and I love bartending, and I started Small Hand Foods. In Berkeley is a fantastic place to drop a lot of money on candy-making and cake-decorating supplies.) Everyone got chocolates that Christmas. And I would stay up all hours of the ni...

smallhandbartender.blogspot.com

small hand bartender: Canning, aka Stress Relief: part 2

http://smallhandbartender.blogspot.com/2010/10/canning-aka-stress-relief-part-2.html

Tuesday, November 30, 2010. Canning, aka Stress Relief: part 2. There I am, stressed out about work and fresh from a visit to my friends' farm in the Capay Valley. So I went nuts. Two kinds of fig jam: Fig with Vanilla and Fig with Honey and Bay (both Christine Ferber. Here is the recipe I used, adapted from Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Food. I scaled up x16 to get through my 40lb case of tomatillos). 25 lbs tomatillos, husked and rinsed. Ladle into pint...

smallhandbartender.blogspot.com

small hand bartender: May 2011

http://smallhandbartender.blogspot.com/2011_05_01_archive.html

Wednesday, May 18, 2011. I recently presented at the second annual Cocktail Camp PDX. A day-long series of seminars in Portland geared toward the home bar/spirits enthusiast. I, along with Columbine Quillen. A rockstar of a bartender/blogger from Bend, Oregon, talked about homemade syrups, sodas, bitters and tinctures. Columbine wrote about her part of the presentation here. So I won't attempt to paraphrase her, but I will say her low-tech methods of extraction and distillation are fascinating. How this ...

smallhandbartender.blogspot.com

small hand bartender: Citric Acid

http://smallhandbartender.blogspot.com/2011/03/citric-acid.html

Wednesday, March 30, 2011. As I mentioned before. I treat my ingredients like a cook rather than a food producer. Yet when you get into food production, as I have been doing while expanding my Small Hand Foods. There are a few scientific things you must pay attention to. Ph values are the level of acidity in a product. If you are going to seal anything in a jar or bottle, one of the ways to make it safe is to insure that the ph is 4.5 or lower. Botulism. Not even remotely. It tastes acrid and bitter ...

smallhandbartender.blogspot.com

small hand bartender: Tequila Hot Chocolate

http://smallhandbartender.blogspot.com/2008/12/tequila-hot-chocolate.html

Monday, December 1, 2008. Anything involving a mortar and pestle, chinois or tamis. So I wasn’t interested at all until he mentioned making a ganache. It may as well have been a taunt; I now had to make the. Ganache. This being a tequila drink, I went with cinnamon and chile as seasonings. It’s a bit clichéd, but hot chocolate is nothing if not comfort food, and being a native Californian, Mexican spices are comfort food for me. There are several kinds of cinnamon. I highly recommend Ceylon cinnamon.

smallhandbartender.blogspot.com

small hand bartender: December 2010

http://smallhandbartender.blogspot.com/2010_12_01_archive.html

Wednesday, December 22, 2010. Every winter we put a hot drink on the menu at the Slanted Door. The last couple of years it's been a hot buttered rhum cider. It's insanely good: a trademark Erik Adkins concoction, rich but perfectly balanced. I love it, but I also crave new things, and the recipe development that goes along with them. And every winter, I think about a Tequila Hot Chocolate. Ask Erik; he will totally attest to my laziness and procrastination.). For years; they use water instead of milk, ye...

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tothosewhowait.blogspot.com

good things come to those who wait

Good things come to those who wait. Notes about hospitality from my side of the apron. Thursday, May 20, 2010. Okay, so I wasn't exactly fair when I wrote out my dining out quiz. There was just one answer for the first fifteen questions: none of the above, an option I didn't give you. I was just checking to see if you were paying attention. 1 You walk into a restaurant, wanting to sit at a table. Right away, you should:. B reply with a brusque "Two! When the host greets you with a warm "Welcome! Well, yo...

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