tag:www.seriouseats.com,2018:/served/30 2011-10-24T12:30:00Z Serious Eats Chapp tag:www.seriouseats.com,2018://30.214879 2011-10-24T12:30:00Z 2011-10-24T12:30:00Z

I am still without a job title, but I have a mission, a first project. I will be composing signs for our cool products and making sure the signs and the products get to live together for all the world to see. This seemed at first like a small task—until I saw the spreadsheets. We're talking thousands of products.

Hannah Howard I am still without a job title, but I have a mission, a first project. I will be composing signs for our cool products and making sure the signs and the products get to live together for all the world to see. This seemed at first like a small task—until I saw the spreadsheets. We're talking thousands of products. Read More ]]> tag:www.seriouseats.com,2018://30.260608 2011-10-17T12:45:00Z 2011-10-17T12:45:00Z

Starting, growing and owning a small supermarket chain is certainly infinitely more high stakes than working behind the cheese counter. But compared to waiting tables or cooking on the line, my cheese countering has been a sunny walk through the park. Here's why.

Hannah Howard Starting, growing and owning a small supermarket chain is certainly infinitely more high stakes than working behind the cheese counter. But compared to waiting tables or cooking on the line, my cheese countering has been a sunny walk through the park. Here's why. Read More ]]> tag:www.seriouseats.com,2018://30.292942 2011-10-10T15:45:00Z 2011-10-10T15:45:00Z

People are afraid of cheese. It's usually older customers who ask about low calorie, low fat, or low sodium cheese. My coworker is from Italy, and no amount of fat free cheddar-buying ladies can help him wrap his head around this "light" cheese phenomenon. "It doesn't make any sense. Cheese <em>is</em> fat," he ponders. "<strong>Fat free cheese is like meat-free beef!</strong>"

Hannah Howard People are afraid of cheese. It's usually older customers who ask about low calorie, low fat, or low sodium cheese. My coworker is from Italy, and no amount of fat free cheddar-buying ladies can help him wrap his head around this "light" cheese phenomenon. "It doesn't make any sense. Cheese is fat," he ponders. "Fat free cheese is like meat-free beef!" Read More ]]> tag:www.seriouseats.com,2018://30.277804 2011-10-03T11:00:00Z 2011-10-03T11:00:00Z

The routine is as follows: pack and process cheese, help customers decipher between Sbrinz and Tomme du Jura, find out for a distressed mom where we have sauerkraut ("but not in bags!!"), weigh out precisely 1.2 pounds of pot cheese for an ancient lady with a big smile, field calls from cheese wholesalers, nibble on caramelly Piave, dole out samples of Etorki, joke with guys at the deli counter next door.

Hannah Howard The routine is as follows: pack and process cheese, help customers decipher between Sbrinz and Tomme du Jura, find out for a distressed mom where we have sauerkraut ("but not in bags!!"), weigh out precisely 1.2 pounds of pot cheese for an ancient lady with a big smile, field calls from cheese wholesalers, nibble on caramelly Piave, dole out samples of Etorki, joke with guys at the deli counter next door. Read More ]]> tag:www.seriouseats.com,2018://30.258898 2011-09-26T13:00:00Z 2011-09-26T13:00:00Z

The first staff meal I concocted: tuna burgers, wasabi mayo, leftover buttery buns, and a salad with every veggie I got my hands on. The waiters and cooks loved it, and I felt the glow of validation. I had arrived in the world.

Hannah Howard The first staff meal I concocted: tuna burgers, wasabi mayo, leftover buttery buns, and a salad with every veggie I got my hands on. The waiters and cooks loved it, and I felt the glow of validation. I had arrived in the world. Read More ]]> tag:www.seriouseats.com,2018://30.236145 2011-09-19T11:00:00Z 2011-09-19T11:00:00Z

"Try everything!" my fellow cheesemongers told me. "That way when people ask, you'll know." <strong>The best way to learn about cheese is to eat it.</strong> In fact, it's the only way. So after two weeks behind the cheese counter at my <a href="http://www.seriouseats.com/2011/09/served-hello-groceries-and-cheesemongering.htmll">new job</a> at a great NYC grocery store, I have a severe case of cheese belly.

Hannah Howard "Try everything!" my fellow cheesemongers told me. "That way when people ask, you'll know." The best way to learn about cheese is to eat it. In fact, it's the only way. So after two weeks behind the cheese counter at my new job at a great NYC grocery store, I have a severe case of cheese belly. Read More ]]> tag:www.seriouseats.com,2018://30.224452 2011-09-12T10:15:00Z 2011-09-12T10:15:00Z

The cheese manager threw me a white chef's jacket and a baseball cap emblazoned with the store's logo, and I got to work. I wrapped up buttons of ash-coated chevre in slick bundles of plastic, labeled and dated them, stacked them symmetrically on the shelves. I scooped up feta and feta brine and weighed out the packages. I built beautiful sculptures of goat gouda, and comte, and sheep's milk yogurt.

Hannah Howard The cheese manager threw me a white chef's jacket and a baseball cap emblazoned with the store's logo, and I got to work. I wrapped up buttons of ash-coated chevre in slick bundles of plastic, labeled and dated them, stacked them symmetrically on the shelves. I scooped up feta and feta brine and weighed out the packages. I built beautiful sculptures of goat gouda, and comte, and sheep's milk yogurt. Read More ]]> tag:www.seriouseats.com,2018://30.277016 2011-08-29T09:15:00Z 2011-08-29T09:15:00Z

After many interviews, phone calls, rescheduled interviews, rescheduled phone calls, and days nervously waiting, <strong>I accepted an offer with this great New York grocery store that I love</strong>. I'm excited now, thinking about it. Goosebump excited! My job title? I don't have one yet! I'm going to learn the business by spending time in all the departments. I've never worked in the grocery biz, and there are a dizzying amount of things to understand: buying, butchering, pricing, catering, staffing, stocking, receiving, and much, much more.

Hannah Howard After many interviews, phone calls, rescheduled interviews, rescheduled phone calls, and days nervously waiting, I accepted an offer with this great New York grocery store that I love. I'm excited now, thinking about it. Goosebump excited! My job title? I don't have one yet! I'm going to learn the business by spending time in all the departments. I've never worked in the grocery biz, and there are a dizzying amount of things to understand: buying, butchering, pricing, catering, staffing, stocking, receiving, and much, much more. Read More ]]> tag:www.seriouseats.com,2018://30.189286 2011-08-22T10:00:00Z 2011-08-22T10:00:00Z

<strong>Being a great server is no walk in the park</strong>. Anyone who's spent time taking orders and whisking trays to the hungry masses knows waiting tables well is a challenging, sometimes formidable, feat. I've been dining out frequently recently, and as always, paying a lot of attention to the service, or lack thereof. Here are my conclusions as to what stellar service entails, and how to achieve it.

Hannah Howard Being a great server is no walk in the park. Anyone who's spent time taking orders and whisking trays to the hungry masses knows waiting tables well is a challenging, sometimes formidable, feat. I've been dining out frequently recently, and as always, paying a lot of attention to the service, or lack thereof. Here are my conclusions as to what stellar service entails, and how to achieve it. Read More ]]> tag:www.seriouseats.com,2018://30.193606 2011-08-15T11:30:00Z 2011-08-15T11:30:00Z

I've put in time as a server, and time working with servers, training servers, and managing servers. Whenever I get the chance, I love to dine out and get served a little myself. Being a great server is no walk in the park. Anyone who's spent time taking orders and whisking trays to the hungry masses knows waiting tables well is a challenging, sometimes formidable, feat. I've been dining out frequently recently, and as always, paying a lot of attention to the service, or lack thereof. Here are my conclusions as to what stellar service entails, and how to achieve it....

Hannah Howard I've put in time as a server, and time working with servers, training servers, and managing servers. Whenever I get the chance, I love to dine out and get served a little myself. Being a great server is no walk in the park. Anyone who's spent time taking orders and whisking trays to the hungry masses knows waiting tables well is a challenging, sometimes formidable, feat. I've been dining out frequently recently, and as always, paying a lot of attention to the service, or lack thereof. Here are my conclusions as to what stellar service entails, and how to achieve it.... Read More ]]> tag:www.seriouseats.com,2018://30.231329 2011-08-08T11:00:00Z 2011-08-08T11:00:00Z

My dad's birthday coincided with my <a href="http://www.seriouseats.com/2011/01/served-why-i-work-at-restaurants.html">last day at work</a>, and I felt like <strong>it was time for dinner at my restaurant</strong>. My parents had dined there a few times, with friends and family and with each other. I wanted to join them.

Hannah Howard My dad's birthday coincided with my last day at work, and I felt like it was time for dinner at my restaurant. My parents had dined there a few times, with friends and family and with each other. I wanted to join them. Read More ]]> tag:www.seriouseats.com,2018://30.234935 2011-08-01T09:30:00Z 2011-08-01T09:30:00Z

After working in a company that was enormously <a href="http://www.seriouseats.com/2010/12/served-corporate-restaurantland.html">wrong for me</a> and now at a restaurant that <a href="http://www.seriouseats.com/2011/06/served-why-small-restaurants-are-the-best-restaurants.html">feels like home</a>, <strong>I am coming to a somewhat sad realization:</strong> I don't want to be a restaurant manager when I grow up.

Hannah Howard After working in a company that was enormously wrong for me and now at a restaurant that feels like home, I am coming to a somewhat sad realization: I don't want to be a restaurant manager when I grow up. Read More ]]> tag:www.seriouseats.com,2018://30.224429 2011-07-25T11:00:00Z 2011-07-25T11:00:00Z

I'm sure there's some perfect formula for conscious indulgence that leaves ones pleasantly, not overly, full. To savor the cherry-brined duck breast because it's unfathomably good, and not feel guilty about it. To have a bite of the chocolate cake then put the fork down. I've read plenty about it. For those not inflicted with eating issues, fears, phobias, and hangups, this comes naturally. But for me, putting these things into practice is a daunting challenge.

Hannah Howard I'm sure there's some perfect formula for conscious indulgence that leaves ones pleasantly, not overly, full. To savor the cherry-brined duck breast because it's unfathomably good, and not feel guilty about it. To have a bite of the chocolate cake then put the fork down. I've read plenty about it. For those not inflicted with eating issues, fears, phobias, and hangups, this comes naturally. But for me, putting these things into practice is a daunting challenge. Read More ]]> tag:www.seriouseats.com,2018://30.202712 2011-07-18T18:00:00Z 2011-07-18T18:00:00Z

The T-Dance was a great idea. Eric, our bar manager, laid it out very officially during our weekly meeting with the owner&mdash;there were bullet points and numbers galore. I never heard of a <a href="http://www.thesunnews.com/2010/11/11/1805156/t-party-or-t-dance.html">T Dance</a>, nor had most with whom I discussed it.

Hannah Howard The T-Dance was a great idea. Eric, our bar manager, laid it out very officially during our weekly meeting with the owner—there were bullet points and numbers galore. I never heard of a T Dance, nor had most with whom I discussed it. Read More ]]> tag:www.seriouseats.com,2018://30.220021 2011-07-11T08:30:00Z 2011-07-11T08:30:00Z

It surprises me constantly how wonderful our guests can be. To serve people great food and create a memorable night: that is what my job is all about. When in turn people are warm, appreciative, and perhaps even fascinating, that makes my night a good one. But <strong>terrible customers have a terrible power</strong> to turn these great nights into difficult ones. I hope that someday soon, I'll develop a thicker skin.

Hannah Howard It surprises me constantly how wonderful our guests can be. To serve people great food and create a memorable night: that is what my job is all about. When in turn people are warm, appreciative, and perhaps even fascinating, that makes my night a good one. But terrible customers have a terrible power to turn these great nights into difficult ones. I hope that someday soon, I'll develop a thicker skin. Read More ]]>