Guests of the hotels can leave a ticket with the name of a outstanding employee and apparently I deserved for the third time to be honoured.
The sketch presents the 90th birthday of elderly upper-class Englishwoman Miss Sophie, who hosts a celebration dinner every year for her friends Mr Pommeroy, Mr Winterbottom, Sir Toby, and Admiral von Schneider. The problem is that due to Miss Sophie’s considerable age, she has outlived all of her friends, and so her equally aged manservant James makes his way around the table, impersonating each of the guests in turn. Miss Sophie decides on appropriate drinks to accompany the menu served by James, who finds himself raising (and emptying) his glass four times per course. That takes its toll, increasingly noticeable in James’s growing difficulty in pouring the drinks, telling wine glasses from vases of flowers, and refraining from bursting into song. (source)
The crucial exchange during every course is:
James: The same procedure as last year, Miss Sophie?
Miss Sophie: The same procedure as every year, James!
As CrazyWaiter it’s fun to impersonate people who are not sitting at the table. Have fun!
(met dank aan D.)
I wished that I had this for some collegues in the past. No, no… no names mr. Y 😉 You can order it here for € 59,95 (USD 76,19)
Often it is difficult to carry a full tray of drinks without spilling or tipping them. Besides that the tray becomes often too heavy so it is better to carry it with both hands. The Serving Tray from Royal VKB keeps itself in balance. Hold the frame at the top “T” handle with just one hand and you can now walk around confidently with a full tray. With the your free hand you can, for example, open the door or serve the drinks from the tray.
Thanks Mr. Y for the tip!
I want this!!!
Our 14″ L.E.D. Flashing Serving Tray is a perfect way to serve drinks, in your home, bar or restaurant. Let your drinks and servers be seen with these lighted serving trays. Three different colors of L.E.D.’s (GREEN, BLUE & RED) circle the tray in a variety of patterns.
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 Pra’ delle Torri 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!
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.