Filed under: Weblogs
Am currently absolutely overjoyed from the revival of my 20GB 3rd gen iPod. Got the replacement battery from Longlast - same place where I got my e805 PDA battery replacement, also another discontinued product - and spent half an hour trying to pry the damn thing into half yesterday but now that it’s in, on and running.
I am ecstatic! I’ve always had a bond with iPods… then eventually I’d lose them, or they’re stolen like the Nano. But now I’m back with my very first white love! and the added bonus? The songs are still there! The likes of Daniel Lioneye, Disagree, ACDC, The Who and who can forget, Fountains of Wayne has never been more helpful during mis-en place for lunch services alone =)
Today I’ve learnt a very important lesson.
I was opening a bottle of Sassicaia 2002 for a guest when I found that the cork was very very dry and it was starting to act up on me. Not taking the risk of dropping the bottle infront of the customer, I flagged my senior, Din to come over and help me instead. Sure, it looked unprofessional but I’d rather look like an idiot than have RM1000 wine poured on the ground, AND look like an idiot at the same time.
Then a guest from another table requested the lights be turned up as he wants to take a photo and go figure, his iPhone didn’t have a flash feature, and you know how the stereotype that a fine dine joint has to be all dim and mysterious like it’s any aid to the overpriced mineral waters, so it was actually quite dark. Din took the instructions so he stepped over to the lighting panel, asked me to look out to the dining area and signal him when it’s bright enough.
Too bad, I never got the chance to tell him he was half way there until James, the sous chef came out and stopped him claiming it might disturb the other (two) guests from the table nearby. Din is a senior staff, but it’s just too darn bad that he’s still employed as a ‘waiter’ since there are no captains at Third Floor.
45 minutes later when Ariff came back, he calls us for a short discussion by the empty bar counter. He requested an explanation as to why the kitchen crew (in layman’s term, this means James) was complaining that his service staff are "playing around with the lights" and why the wine ‘popped’, whatever that fucking means.
So what was the lesson that I learnt? Kitchen and service staff may be all lovey dovey during the staff picnics and all, but when it comes down to crunch time, these two elements are like the result of a toaster oven switched on while it’s in a water tub - shocking. Why? For starters, let’s just say if the guest who requested the lights to be turned up complained, who should be brought forward? Think about it, you have the guy flipping the eggs and pouring the sauce out to explain about the frickin lights!
Sassicaia. That’s a medium-bodied Italian reserve red wine for those of you who have yet to see one, I know I was like you just a few hours ago. Red and white wines don’t "pop", champagne does. Let’s just say we have the craziest miracle where the red pops, what’s there to hype about? Not like I blew up the bottle or anything, and popping is perfectly fine even if it happened, probably just Co2 build up from old wines.
I don’t want to keep this dragging for long, I’ve never really liked the kitchen staff at TF anyway. I’ll end this boring post with a quote from my manager just before he dismissed us from the meeting
"Kitchen staffs will never understand (the) service staff’s situation, but when they interfere with our duties serving a customer, that’s when you get to see an egoistic chef at work."
No Comments so far
Leave a comment
Leave a comment
Line and paragraph breaks automatic, e-mail address never displayed, HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
