Browsing Tag

Food

Career, Dining, Food

Etiquette 101

November 9, 2008

For most of us, sitting down at a table and eating breakfast, lunch or dinner is a time of relaxation and leisure. It is during this time, that we also exhibit some of our most ‘un-attractive’ manners and table etiquette. From talking with food in our mouth to leaning or slouching in our chair, many of us forget the table manners that our parents tried so hard to teach us.

While some may see no need for table manners in our own ‘personal space’, it is important to have some knowledge of them in the event that you need them as for example during a business luncheon or a formal dinner. So let us refresh on some key pointers that will help us seem ‘civilized’ at the least.

Table Setting by tracyhunter.

Continental vs. American

No, the title is not in some reference to a sporting event but rather in reference to the two different styles of eating etiquette.

The first, Continental, is considered to be the less formal of the two and some believe to more ‘efficient. Using the Continental style of eating, the fork is never moved from the left hand when eating. When eating and cutting food, the index finger is placed on the back of the fork and the knife is kept in the right hand. It is also noted that when cutting the food, the cut strokes should be made in one direction only (top to bottom). When using continental just remember, right hand – Knife & left hand – Fork.

The second, American style, which is most commonly used in the United States, is similar to Continental style. Similar to Continental style, the fork is in the left hand and the knife in the right hand when cutting. Your index finger rests on the back of the handles and you should cut several pieces of your food. After cutting, you will rest your knife on the edge of the plate with the sharp edge looking into the plate.

The big difference between American and Continental style is that after you rest your knife, you switch your fork to your right hand.

Tips

Whether you use the Continental or American style of dining, here are some helpful tips that may help you make a great impression in front of your boss or parents in-law.

  • -Used utensils shouldn’t touch the the surface of the table. Balancing them on the corner of your plate is a better place.
  • -Most dishes will be accompanied by the appropriate knife. For example: steak and seafood. Don’t use the butter knife to cut that 12 oz. New York Steak
  • -Most upscale restaurants go for the cloth napkins, which means you only get one. Try dabbing the mouth when needed which will your napkin last longer. (This doesn’t apply to Buffalo wings. We all know that’s just impossible.)
  • -If something is even remotely out of your reach, ask for some assistance from someone at the table.
  • -Sit up straight and don’t lean your elbows heavily on the table.
  • -It is best to wait till your party is served all there dishes out of courtesy.
  • -Be on time. Being early also shows that your dinner/meeting with your guests is important to you.
  • -In most cases, if you are the one inviting, it is suggested that you pick up the tab. No clear rule here
  • -Napkin should be placed on your lap when you sit at your table and placed on your chair or to the left of your plate when going to the restroom or stepping away from your meal as to show you will return.

The next time you sit down to a business luncheon or an important dining engagement remember to enjoy your dining experience. Also don’t forget one of the key elements to succeess: always be confident and composed. With that said, bon appetit!

College, Dining, Economy, Food

LA going Pinks

November 1, 2008

Long lines, cash only, and great food. This can only equate to one thing, Pinks Hot Dogs.

Started in 1939, Pinks Hot Dogs on the corner of Melrose and La Brea, has established itself as a ‘must-try’ when in Los Angeles. From there long lines that sometimes go around the corner of the store, to the parking attendant that helps maintain the peace in there tiny parking lot, Pinks breaks the notion that all hot dogs are the same.

Boasting over 20 different types of hot dogs alone, Pinks offers its customers a variety of choices when it comes to ‘personalizing’ there dog. From the original Chili Dog to the film inspired “Lord of the RINGS dog” (10″ Stretch Dog, Yummy BBQ sauce topped with onion rings), just asking for a ‘hot dog’ will not work. Not only does Pinks offer a great selection of hot dogs, but they also serve burgers as well. The key element in almost all of Pinks menu items, is there famous chili. Using the same recipe that was used in 1939 by founder Paul Pink, Pinks attracts customers from all parts of Los Angeles. From famous celebrities to the average Joe, Pinks has used the strategy of great quality and service as there main business mantra. Every hot dog is made to the customers specifications, and is handled and prepared in a timely manner.

One may ask if it is worth staying in line for upwards of 30 minutes just for a ‘hot dog’, but most will tell you it is. The closer and closer you get to the front, the more and more you are convinced it is worth it. From the aroma of the chili, to the sight of the dogs being made, the visual showcase is a treat in itself.

Whether you are a college student looking for a creative date spot, a struggling actor looking for some inspirational food, or a high powered CEO looking to reconnect with us little people, Pinks is just a small reminder of why we love LA.

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Pinks Hot Dogs
709 N. La Brea Blvd
Los Angeles, CA
323.931.4223
Dining, Economy, News

Service Marketing: Georges at the Cove

October 31, 2008

From the simplistic marquee that adornes the entrance to the modern and stylish decor, Georges at the Cove in La Jolla, California offers an upscale experience in a contemporary setting.

Georges at the Cove offers guests three different dining expereinces, George’s California Modern, Ocean Terrace, and George’s Bar. While each are unique, all three are consistent in keeping up with George’s careful attention to the customers satisfaction and experience.

Attention to detail, and catering to the customers every need and desire has helped George’s develop the reputation of being at the top of its class. Winner of several restaurant awards, George’s has used a simple yet proven formula: Customer First.

When we look at successful restaurants and companies that provide a service, we can see that most, if not all share the common trait of having great relationships with there customers and doing everything to make sure that they walk away with a great experience.

The Ritz-Carlton hotel and resort chain is a great example of this. From the minute the guest walks through the revolving doors to the hotel, they are transformed from being the “average-Joe,” to something more: a guest. The difference between the “average-Joe” and “a guest” starts with the personalization of the service encounters with the Ritz Carlton and its staff. From the staff that cater to the ‘guests’ every request, to the ‘guests’ being addressed as “Mr.” and “Mrs.”, the Ritz-Carlton proves that putting there customers first equates to a good business.

With the service sector now accounting for more than 65% of the United States’ GDP, it is important that businesses get it right when it comes to its customers. Businesses providing a service must realize its consumers needs and address them accordingly. Having the proper customer protocols, management, as well as service quality should all be important points when running a business.

Georges at the Cove is just one of the prime examples of the result of having established good customer relations as well as quality service. From the contemporary dining setting, to the picturesque view of the Pacific ocean, Georges at the Cove makes there customers feel like ‘guests.’

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Georges at the Cove
1250 Prospect Street
La Jolla, CA
858.454.4244