CrazyWaiter

See you later! the CrazyCourier arrives!

CrazyWaiter — Fri, 04 May 2012 00:10:57 +0000

You probably saw that the frequency of updates has dropped down the last months. After more than five years of hard work I took a five months rest to try to find work in Italy. And yes, I succeeded!

After tomorrow I will begin as courier for Selectcamp at Laguna Village in Caorle (40 km above Venice). I'll prepare the accomodations and I am (together with a collegue) the central point of service and representation of the company for the guests. Maybe I'll play also the roll of the CrazyCampingbutler I'm very happy to work for a company where hospitality is paramount, so I'm very happy to work for them! (my mission won't change at all, don't worry folks!)

Working with leisure guests, with families with kids, under the Italian sun, beach at 100 meters away, every day Italian food, great collegues and other people at the camping... it will be a summer that will never end!

Of course I will keep posting interesting things here, but stay tuned also at crazycourier.tumblr.com Arriverderci!

How to build a tower of glasses in one hand

CrazyWaiter — Sun, 29 Apr 2012 17:11:48 +0000

This video shows how to build a tower of glasses in one hand. Good luck!

Catering Complete

CrazyWaiter — Tue, 17 Apr 2012 11:07:05 +0000

I have worked a lot in the partycatering and banqueting. It's 25% service, 15% food and 60% organization. For this, I found Catering Complete, a banquet manager's handbook. The site gives the first paragraphes of each chapter. Very handy and informative, it has also some forms.

Some tips and secrets from the CrazyWaiter

One foodbuffet per 50 guests
One waiter for...

Barservice: 50 guests
Drinks to table: 35 guests
Food on buffet, drinks on table: 25 guests
Food and drinks on table: 15 guests

Use the CW Drinkcalculator for the drinks
Put the plates on the table in a systematic way in order of a snake. Start with the table most far away from the entrance and end with the table closest at the entrance. The reason for this is that the persons who have to wait the longest see activity. Have a person counting the persons at the tables and counting the plates in the waiters' hands so he can direct the things smoothly. Ofcourse synchronized serving is best!
Leave enough space for the waiters with empty hands. Don't let them cross or colide with the waiters with plates. (it seems logic, but often they forget this in order to sell as much as tables as possible. Serving the plates takes two times extra like this because every body has to wait for eachother)
Always have some sparefood for people with allergies, vegetarians etc.

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Girls Aloud – Jump

CrazyWaiter — Mon, 16 Apr 2012 14:10:06 +0000

Tomorrow a serious post about Service Quality, I promise...

Girls Aloud - Jump - YouTube.

Wikipedia has a lot of information about the song

Hermes House Band – Megamix

CrazyWaiter — Sun, 15 Apr 2012 19:51:34 +0000

Time for a little party!

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Eat It… don’t tweet It

CrazyWaiter — Thu, 12 Apr 2012 19:28:37 +0000

I like also taking photos of dishes and tweet and write reviews, but this is too funny!... and true

(via Robert Kranenborg/@vossius)

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Superheroes at Montemezzi

CrazyWaiter — Thu, 05 Apr 2012 09:17:58 +0000

Superheroes at Montemezzi hotel near Verona, Italy.

60 seconds to taste the wine

CrazyWaiter — Tue, 27 Mar 2012 09:37:32 +0000

I read this in a book and I wanted to share it with you!

The 60-Second Wine Expert

Over the last few years I have insisted that my students spend one minute in silence after they swallow the wine. I use a "60-second wine expert" tasting sheet in my classes for students to record their impressions. The minute is divided into four sections: 0 to 15 seconds, 15 to 30 seconds, 30 to 45 seconds, and the final 45 to 60 seconds. Try this with your next glass of wine.Please note that the first taste of wine is a shock to your taste buds. This is due to the alcohol content and acidity of wine. The higher the alcohol or acidity, the more of a shock. For the first wine in any tasting, it is probably best to take a sip and swirl it around in your mouth, but dont evaluate it. Wait another thirty seconds, try it again and then begin the sixty-second wine expert

0 to 15 seconds

If there is any residual sugar/sweetness in the wine, I will experience it now. If there is no sweetness in the wine, the acidity is usually at its strongest sensation in the first fifteen seconds. I am also looking for the fruit level of the wine and its balance with the acidity or sweetness.

15 to 30 seconds

After the sweetness of acidity, I am looking for great fruit sensation. After all, that is what I am paying for! By the time I reach thirty-seconds, I am hoping for balance of all the components. By this time, I can identify the weight of the wine. Is it light, medium, or full-bodied? I am now starting to think about what kind of food I can pair with this wine.

30 to 45 seconds

At this point I am beginning to formulate my opinion of the wine, whether I like it or not. Not all wines need sixty seconds of thought. Lighter-style wines, such as Rieslings, will usually show their best at this point. The fruit, acid, and sweetness of a great German Riesling should be in perfect harmony from this point on. For quality red and white wines, acidity-which is a very strong component especially in the first thirty seconds ---should now be in balance with the fruit of the wine.

45 to 60 seconds

Very often wine writers use the term "length" to describe how long the components, balance, and flavor continue in the mouth. I concentrate on the length of the wine in these last fifteen seconds. In big, full-bodied red wines from Bordeaux and the Rhône Valley, Cabernets from California, Barolos and Barbarescos from Italy, and even some full-bodied Chardonnays, I am concentrating on the level of tannin in the wine. Just as the acidity and fruit balance are my major concerns in the first thirty seconds. If the fruit, tannin, and acid are all in balance at sixty seconds, then I feel that the wine is probably ready to drink. Does the tannin overpower the fruit? If it does at the sixty-second mark, I will then begin to question whether I should drink the wine now or put it away for more aging.

It is extremely important to me that if you want to learn the true taste of the wine, you take at least one minute to concentrate on all of its components. In my classes it is amazing to see more than a hundred students silently taking one minute to analyze a wine. Some close their eyes, some bow their heads in deep thought, others write notes.

One final point: Sixty seconds to me is the minimum time to wait before making a decision about a wine. Many great wines continue to show balance well past 120 seconds. The best wine I ever tasted lasted more than three minutes---thats three minutes of perfect balance of all components!

Any information shown above has been taken from Kevin Zralys 20th Anniversary Edition of "WINDOWS ON THE WORLD, Complete Wine Course"., via Vino Lefebvre.

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I love my guests

CrazyWaiter — Mon, 19 Mar 2012 10:59:58 +0000

Looking for a job? Time for an application letter!

Dear Sir,

I love my guests. I love white guests, black guests, yellow guests and even green guest although I've never seen them in the thirty years of hospitality. I love young guests, old guests and middle-aged guests. I love Dutch guests, Italian guests, Greek guests and all guests from the other 24 countries of the European Union, with a debt or not. I love guests who drink coffee (I know a lot about it), who drink tea and even drink jugs of water. Although I can't stand drunk guests, I love them because I know that when they wake up, they will be as normal as we. I love guests with brown eyes, blue eyes and green eyes. All other color-eyed guests are welcome too. Nevertheless it's good to mention that everybody not fit in one of these groups will be loved also by me, as long as they treat me as they want to be treated by me. Even if they don't I love them.

When will your guests be my guests?

Yours sincerely,

CrazyWaiter

Higly inspired by Letters of Note: I like words.

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How to pour a glass of wine

CrazyWaiter — Sun, 11 Mar 2012 13:17:56 +0000

Amazing !!!!