FOLLOWING THROUGH- NOT A REQUIREMENT ANYMORE!

In today's society, not many people take following through on projects, promises or commitments seriously. Growing up, my father always told me "your name is all you have, it is my name... don't screw it up!" As a kid I would just roll my eyes and say " I know, I know dad shesh!" However as I've aged, I have found it to be an honorable, old-fashioned and almost obsolete idea.

As you all know, I have been trying to find a decent job in the hospitality industry since I've been in Buffalo. I work part time for a fine dining catering company, but it doesn't really pay the bills. I've just finished my book, getting it copywritten and having my best friend re-word my query letter to where I sound super smart. My problem: I have had multiple interviews with various organizations in the area... some well known like HYDE PARK STEAK HOUSE or Seneca Casino Hotel. The one thing they all have in common... lack of following through. I have had managers and directors tell me they will call for an interview, schedule the appointment, then no call.

My question to you: What does this say for our industry? Our culture? Our rearing practices? As I get older, I am finding that the values I was brought up on no longer apply. It is disappointing, upsetting and scary. Our industry is supposed to specialize in hospitality. If cannot follow through on committments, what does this say for our industry's future?

Is it just me or are we failing in the industry to offer that utopian hospitality we were always promised, trained and required to give? What do you think?

Lightening Up The Shift With Some Good Ole' Fashioned Jokes

For the last two days, I've been busting my hump working. I've had two fine dining catering events back to back. I found that one thing made the night more interesting and entertaining... the jokes we sat around and told during the down moments. Therefore, I thought I would share a few that were absolutely hilarious. Perhaps if you like, you can use them where you work to entertain your guests.

**NOT DRINKING**

After a Beer Festival in London, all the brewery presidents decided to go out for a beer.

Corona’s president sits down and says, “Señor, I would like the world’s best beer, a Corona.” The bartender takes a bottle from the shelf and gives it to him.

Then Budweiser’s president says, “I’d like the best beer in the world, give me ‘The King Of Beers’, a Budweiser.” The bartender gives him one.

Coors’ president says, “I’d like the best beer in the world, the only one made with Rocky Mountain spring water, give me a Coors.” He gets it.

The guy from Guinness sits down and says, “Give me a Coke.” The other brewery presidents look over at him and ask, “Why aren’t you drinking a Guinness?” and the Guinness president replies, “Well, if you guys aren’t drinking beer, neither will I.”

**INDUCTION**

A guy is forced to live in a remote Eskimo villiage but is having trouble interacting with the villiagers. Finally he corners one of them and asks why they won't talk to him. The villiager responds that he has not been initiated as a man. He ask's what do I have to do?

The villiager says, first you have to drink 2 bottles of Russian Vodka, then you have to go into a cave and kill a polar bear with your bear hands, then to seal your induction into manhood you have to make love for 10 hours straight with one of our women.

The man says he will do it. That night there's a big party to initiate the stranger. Everyone sits around the fire and they pass him a bottle of Vodka. He down's about half without much trouble, bet the second half is much more difficult. Finally he finishes it, and they pass him another. He finally manages to finish off the second bottle and the crowd claps and sings. Then he tried to get up but fell over drunk.

The Chief picks him up and points him in the direction of the polar bear cave. He staggers over and climbs in. Suddenly there's a huge commotion from within the cave. Bears growling and him screaming and wailing in pain.

Half an hour later he stumbles out of the cave, Torn to shreds, bloodied, and half dead. He turns to the crowd and drunkenly says, Okeee now where's the woman I gotta kill?

**PICK UP LINES YOU CAN USE**

-A person asks, "Excuse me, do you have the time?" You respond: "Do you have the energy?"

-Are you free tonight or will it cost me?

-At the office copy machine "Reproducing eh?" "Can I help?"

-Baby, I'm an American Express lover.... you shouldn't go home without me!

-Brrr! My hands are cold. Can I warm them in your heaving breasts?

-Cold out isn't it? (staring at breasts)

-Congratulations! You've been voted "Most Beautiful Girl In This Room" and the grand prize is a night with me!

-Do you know, your hair and my pillow are perfectly color coordinated.

**BLONDE JOKES** (You know I had to put these in there)

Q: How do blonde braincells die ?

A: Alone.

Q: How do you measure a blonde's intelligence?

A: Stick a tire pressure gauge in her ear!

Q: HOW DO YOU KEEP A BLONDE BUSY ALL DAY?

A: Put her in a round room and tell her to sit in the corner.

Q: How does a blond spell farm?
A: E-I-E-I-O

Q: How does a blond kill a fish?

A: She drowns it.

Q: A blond going to London on a plane, how can you steal her window seat?

A: Tell her the seats that are going to London are all in the middle row.

Q: What do you give the blonde that has everything?

A: Penicillin.

Q: What do you call a blond mother-in-law?

A: An air bag.

Q: Why do Blondes wear earmuffs?

A: To avoid the draft.

Q: Why should you never take a blonde out for coffee?

A: It's too hard to re-train them.

Well hopefully ya'll will enjoy these as much as I did hearing them, reading them, etc. If you are in the industry, I suggest try to have a joke book behind the bar. Either a scrapbook-like one made by guests for guests or something of collective material. I believe it will lighten up the evening, entertain guests and definitely give topics of conversation a big boost.

Happy Serving Peeps!

Falling Into Fall

What do you think of when you envision the Fall season? Do you automatically think football, cooler weather, children finally back in school, nice fall fashions, heartier meals, Pumpkin Spice Coffee at Starbucks? With all this craziness going on, what does it mean for you in the restaurant industry?

ADAPTION & OPTIMIZATION

When the season begins to change, so do outlooks. Cuisine cravings are altered, new routines are formed, you dress differently... it is a renewal, re-invention of yourself.

In the restaurant industry, immediately upon season changes you must adapt your selling techniques. When it is hot outside, you automatically push:

• light spritzy foo-foo white wines (Riesling, Gewurtzraminer, Pinot Grigio)
• salads, fish entrees, smaller portions of red meats

However, when it begins to cool down, you need to start focusing on:

• white wines that are with more oak (Mer Soliel, Sonoma Cutrer, Kistler), Pinot Noirs and heavier reds
• heartier entrees with sauces, red meat, soups
• AND DESSERTS

One thing many of you are not aware of is a disorder known as S.A.D. It stands for Seasonal Affective Disorder. It usually occurs in the Fall and Winter due to lack of sunlight. People become depressed, lethargic and crave sweets... serotonin is what they are trying to balance out. Therefore, along with pushing the above mentioned in the fall... desserts should be one you really focus on for up-selling. The sale is easy, extra money which will leave the guest in a serotonin coma with a smile on their face.

Anyhow... just some ideas for falling into Fall!