A pint of lager and a medium glass of wine both contain around the same alcohol content – two or three British units (16-24g). However, your descent into inebriation relies on that alcohol passing into your blood stream – and the speed at which this happens can depend on the type of drink.

Key Takeaways:

• Despite the fact that the category has enjoyed massive growth, with 42,000 outlets now stocking craft beers alone and has been verified as a partner to food, we are yet to see restaurant diners offered beer lists alongside or, instead of, the wine list.
• Hughes, who is one of 135 accredited beer sommeliers, is working hard to make more space for beer in restaurants in particular. He has collaborated with a number of chefs, including Nathan Outlaw, Tom Kerridge and Alyn Williams to advise them on beers to work with their menus.
• The main reason beer sommeliers are encouraging restaurants, pubs and hotels to consider promoting beer as a match to food is because they believe the vast range of beers now on the market offer so many flavour variations and, with an improved focus on quality from the industry, they provide a valid alternative.

“Generally you’re trying to compliment things and sometimes get contrast – cheese with an old ale, or fish with a beer with a citrus or hop note in it.”

http://www.bighospitality.co.uk/Business/The-rise-of-the-beer-sommelier-Why-it-s-time-to-put-beer-on-the-same-footing-as-wine?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News

People come out to eat at a restaurant for more than the food. Eating out is an experience, and the wait staff is the most visible part of that experience. Can you chat up even the most dour and uncommunicative people at parties? Do you empathize with people easily? Are you quick with a joke and smile? If the answer is yes, you’ve got one of the necessary traits at waiting tables.

Key Takeaways:

• When I told you how difficult my day was at the bank, I never expected you to give me a massage, but you did.
• That story you told me about the three puppies who were flying first class to Paris, France and ended up in Texas was the funniest thing I have ever heard.
• You sacrificed your own fingerprints just so I could have hot french fries. I took a picture of it so I would never forget how much you did for me.

“When the cooks put my plate of fries in the window and the burger wasn’t there yet, you held that plate directly under the heat lamp until the rest of my food was ready.”

http://thebitchywaiter.com/2016/12/an-open-letter-to-the-most-amazing-server-in-the-whole-freaking-world.html

Being a waitress is many things, both good and bad, but it really depends on where you are working. I have been in the food industry for years and I have been in every different position possible. Waitressing is quite by far the hardest and the most rewarding position though.

Key Takeaways:

• According to the United States Department of Labor, there are approximately 2.5 million waiters and waitresses in this country
• Every once in a while, it’s good to be be reminded that what we do is a noble profession. Whether you work at Red Lobster, a mom and pop diner, Jean-Georges’ latest hot spot or Chili’s, it’s okay.
• We are the ones who keep the restaurant industry going and don’t let anyone make you feel bad about it. If someone tries to pass judgement on you for being “just a server,” just know that you are the one who will walk out the door with money in your pocket.

“It’s better to complain about the woman at Table 16 who sent her burger back three times because she ordered it “somewhere between medium and medium-rare but without too much pink, but just a little bit of pink.” Complaining about her on the Internet is better than losing your patience with her, telling her to fuck off and then getting fired. Complaining about your job does not mean you should go get different one. Besides, if all 2.5 million of us suddenly decided to quit, who in the hell is going to bring us our margaritas when we want to go out to dinner?”

http://thebitchywaiter.com/2016/12/yes-i-wait-tables-do-you-have-a-problem-with-that.html

Nikki was living her best life by celebrating her birthday at Red Robin where she was going to drown herself in Chili Cheeseburgers and bottomless fries. The server and to do this a total of five times for Nikki’s son, her twin sister, her nephew and a random man named Jonathan. She is told each time to wait for Nikki to respond like they think the waitress won’t be able to contain her excitement and will hand out a present before Nikki says she knows who Michelle is.

Key Takeaways:

• one recent customer at a Red Robin seems to think it’s perfectly okay to supply their server with a script for their dining experience and have the server perform like a trained monkey working for peanuts and belly rubs.
• The server and to do this a total of five times for Nikki’s son, her twin sister, her nephew and a random man named Jonathan.
• I guess the real question here is who the hell was even at this “celebration?” Nikki’s own children, Isabella and Landon, couldn’t be bothered to show up.

“You can’t just expect your waitress to be handed a script and perform on cue.”

http://thebitchywaiter.com/2016/12/server-is-given-a-script-by-ultimate-control-freak.html

“The customer is always right”? This is a motto that’s drilled into every young retail or hospitality worker, and has somehow made its way into the psyches of established business owners. The problem is, the customer isn’t always right, and always thinking otherwise can result in serious disservice to you, your employees, and your customers. Here’s why.

Key Takeaways:

• Albert Einstein said that insanity is doing the same thing over and over again and expecting different results.
• If a customer repeatedly experiences bad service when they go out to eat, could it be that the customer’s behavior is the thing that is creating the bad service? Perhaps it is possible that David, as well as all the other “David’s” who say their service always sucks, is really an insane person who always barrels into the restaurant with a severe attitude and a desire to piss people off.
• Take a fucking a moment to acknowledge the person in front of you rather than immediately asking for a Pabst Blue Ribbon or a sweet iced tea.

“If a customer repeatedly experiences bad service when they go out to eat, could it be that the customer’s behavior is the thing that is creating the bad service?”

http://thebitchywaiter.com/2016/12/if-your-get-bad-service-every-time-you-go-out-maybe-you-are-the-problem.html