Monthly Archives: February 2005

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Man Down!

It’s Saturday night and I’m up front chatting with the new hostess. Whenever she bends down to grab a menu I catch a glimpse of a tattoo stenciled above the cleavage of her rather nice backside. I’m wondering how I’m going to see the rest

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Numa Numa!

his post has nothing to do with waiting tables but bear with me….. Today I read a NY Times article about Gary Brolsma, a nineteen year old kid from New Jersey, who posted a video of himself singing an obscure Romanian pop song called “Numa

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Amputee

A new two top is seated in my section. The girl is pretty. The boy is tall and quiet. They look young. If they order alcohol I’ll have to see ID. I pat my breast pocket to make sure I have my reading glasses. I

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Viva La Revolucion!

Well, it seems more people in the food service industry are jumping on the blogging bandwagon. Here are two blogs I’ve noticed recently; Cook Rant (Hmmmmm, sounds familiar) – stories of woe from a line cook. Manhattan Waitress – tales of a waitroness in NYC.

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We Report – You Decide

Yesterday I taped an interview in New York City with Fox News about waiters and blogging. The segment was produced for the Fox News affiliate in Chicago. The piece should air in the Chicago market on Wednesday. The interview might be used for a Fox

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Tea Nazi

Two scruffy bespectacled bohemian guys come through the door. Pausing at the hostess stand they look around, exchange a few words, shrug, and deign to grace us with their presence. They look like pains in the asses. Of course they’re seated in my section. “Good

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Fart

It’s the Saturday night before Valentine’s Day and the Bistro is packed with couples who couldn’t get a reservation for Monday’s cupidinal shakedown party. All the tables are two tops. It’s loud. It’s crazy. Smelling revenue, Fluvio has ’em packed in like sardines. I’m standing

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Deep Throat

The article in the Washington Post appeared today. Yes, you have to register to see it. Many thanks to Amy Joyce for writing an excellent article. I was happy to contribute. (I’m mentioned on the last page.) Could someone send me a permalink to the

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Things you never want a chef to talk about…..

It’s 3:30 in the afternoon. We have an hour to ourselves before the doors open for dinner. Armando, the sous chef, made something special for us today – steak tagliate; simply dressed with arugula, fresh tomatoes, and superb olive oil. It’s delicious. Having already polished

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6.8 %

It’s Saturday afternoon. I’m standing at the reservation terminal listening to the owner’s latest scheme to become the next Emeril. “This could be big – real big,” Fluvio announces “Which pasta company are you gonna be the spokesman for?” I ask. He tells me. “Never