CrazyWaiters Drinks Calculator
This weekend the CrazyWaiter spent his time spending assisting a friend who threw a party. Of course I concentrated myself on the food and beverage with serving his guests and friends. When J. asked some weeks ago for help to plan how many drinks he should buy for his party, I made a calculator. I'm happy to share it with you. You enter the values in the yellow and the blue cells, and the list to buy will be visible in the pink cells.
As always with calculatingmodels, the quality of the output depends strongly on the input. If you enter 40 guests during 6 hours, don't be surprised that you can bring back 75% of the stock to the shop when there are only 25 guests during 3 hours. Luckily we could get the money back, but what a pity that we had to spent this money on a parking fine - never felt so stupid 
BTW, when I entered the right data, the shopping list was very close to what the people had consumed in reality :proud:
The party was nice, but it is over now, so here it is...
CrazyWaiters Drinks Calculator
(Disclaimer: use it wisely and at own risk. CrazyWaiter is not responsible etc. etc. etc.)
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FAST – how to recognize a stroke
Not a very happy subject today but basic common knowledge. One of your guests or collegues can have a stroke or TIA. Both a stroke and a TIA are medical emergencies and need immediate medical attention. As a way of helping the general public become more aware of the symptoms of a stroke or TIA, a simple 'symptom checklist' to remember has been devised and publicised. This is to think of the word 'FAST'. That is:
F - Facial weakness. Can the person smile? Has their mouth or eye drooped?
A - Arm weakness. Can the person raise both arms?
S - Speech disturbance. Can the person speak clearly? Can they understand what you say?
T - Test for each of the above three things.
If any of these symptoms suddenly develop, then the person needs to see a doctor urgently. So call an ambulance FAST. The FAST checklist does not cover every possible symptom of stroke or TIA. However, it is easy to remember and it is estimated that about 8 or 9 in 10 people with a stroke or TIA will have one or more 'FAST' symptoms.
(via Stroke | Health | Patient UK)
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How to fold a napkin in a colbert style
We are supposed to teach and train the trainees, but they are also teaching us things... Like folding a napkin in a colbert style. Fleur is showing how (and will do the 1200 napkins needed for Christmas and New Years Eve this year)
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Laura Pausini – Benvenuto
Another CrazyWaiters trick. The easiest way to make feel guests feel at home is just saying 'Welcome'. Last year I stayed in four hotels during my holiday of which only one receptionist said this magic word when we were arriving. It was no coincidence that this hotel was the best one of the trip.
Laura Pausini, one of my favorite singers, has this word in Italian as title of her new song. Translation here
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B = C x O x M
Most readers know that I like reading about scientific research, but a lot of knowledge can be explained very easy. Today we have the formula
Behaviour = capacity x opportunity x motivation
- Behaviour is what people do, or what you want them to do
- Capacity is what people can do. You can give trainings for that. But never forget that you also have to work on the other two factors in the model!
- Opportunity is what people are able to do. The management has to create enough (human!) resources, good conditions, tools and materials to make the work possible
- Motivation is what people want to do. I start to believe that most people are motivated, but are demotivated by the management. Motivation can be stimulated, however by (1) making clear what’s in it for them, (2) being involved, (3) providing rewards, (4) giving feedback and (5) stepping into the other person’s shoes.(*)
The formula is originally from Lilian Ripple (Chicago) in her 1955 paper “Motivation, Capacity, and Opportunity as Related to the Use of Casework Service: Theoretical Base and Plan of Study.” . The image is taken here.
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Setting a round table
Even my collegues with 20 years of experience are able to dress a round table in an uneven way by working from 12 until 11 o' clock (bit cryptic but you'll understand after seeing the video).
And it's so easy if you know a little trick, which I'm happy to share with you 
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100 skills every Crazy Waiter should know (part 1)
Inspired by this list our own list! Take it as serious as you think it should be! How many points do you have?
- Holding 3 plates with food in 1 hand and one in the other (1 point)
- Taking orders in 3 langues (1 point)
- Taking orders in 4,5 or 6 languages (2, 3 or 4 points)
- Handling complaints (2 points)
- Inventing your own lyrics on existing songs (1 point)
- Singing a song with a random word (1 point)
- Flirting with beautiful young (not too young though) Italian girls (1 point)
- Flirting with ugly old woman (3 points)
- Pre-bussying (clearing) a whole table of four in one time (2 points)
- Stop young children who cry and if possible make them smile every time you pass (2 points)
- Opening a wine bottle with a opener (1 points)
- Changing a beerfust (1 point)
- Serving the plates together with a collegue in a synchronized way (2 points)
- Make a Margherita (2 points)
- Knowing the difference between the production of red and white wine (1 points)
- Knowing the difference between sparkling and not sparking wine (2 points)
- Influencing the hostess, so you get the best tables (1 points)
- Influencing the hostess so you won't get the latest tables so you can see your 'girl friend' (2 points)
- Debrassing 10 plates in one time (2 points)
- Cleaning invisible the knives while they are already on the table (2 points)
(the other 80 skills will follow in part 2, 3 4 and 5)
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La vista
A foreseen problem is a problem less
One of the targets in our work is to foresee problems at the moment that they aren't there already. To do so, there are (at least) two techniques which you might already use and makes the difference between a bad waiter and a good waiter. I also teach them to trainees who are eager to learn. Instead of speaking of technique, try to see it as a game to make it more fun.
The first one is that you see in one single second if everything is all right at a table and in the restaurant. This is called La Vista by John Vincke, a dutch maître-d'hôtel who died in 2007. In fact you take a global glance and you see what happens on a specific table, a station or in the room.
Related to this, the second game is that you have in your head in which phase the tables in the restaurant are, how many people they are, what they ordered etc. The guests at table 1 are eating main course, those at table 2 are waiting for the dessert, the german people at table 3 is have received the bill and are waiting to pay etc. Sometimes I ask the trainee backstage to close his eyes and tell me in which stadium the tables are. It's difficult in the beginning but practice makes perfect!
The greatest kick of both 'games' is when you act in a way that the guests don't have to ask for something. Not easy but a nice challenge!
(PS: The original quote is "Un problème prévu est un problème en moins" / M. Dantec)
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Olive oil, the green liquid gold
Once I was a food technologist with specialisation quality management. I'm still fascinated by the term quality: what is quality really. And what distinguishes top quality (the best of the best) from good quality and bad quality. And how to see, feel or taste those differences.
Not only of services, but also of products and food. Now I'm into olive oil. It's triggered by an episode about Ollive Oil from a Dutch Television programme 'Keuringsdienst van Waarde' (it's in Dutch, from 13:50 they are going to taste in an Italian sensory lab where things are explained by a very cute Italian lady - maybe she was the real trigger;)).
It's a huge business and there's a lot of marketing involved and also real scam. They show beautiful Italian pictures in the publicity while the oil is relative cheap Spanish oil. (in fact the marketing-'lies' is what the program tries to uncover)
The first info to start with is Wikipedia. Good portals are olives101.com, oliveoiltimes.com and all-about-olive-oil.com. Here you find tips and tricks how to taste and how to set up a test. It continues with a description of the tastes and flavors in olive oil. I've put some other intersting links about this topic at delicious (and it will grow the following days)
The best way is of course to go to a shop where they sell a lot of olive oils like I did yesterday (without the knowledge I found today). You'll find a lot of things in common in the different oils but also a lot of differences which makes it cool and really nice to discover. I'm going to Sicily in 4 weeks (yes!) and of course I try to do a olive oil tasting under the Sicilian sun!
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How To Iron A Shirt
Now they take care of my clothes but before I had to iron my own clothes. This video shows the way how to do it!
(via)
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