Waiter Extraordinaire

New Health Update

noreply@blogger.com (Steven Nicolle) — Mon, 10 Jul 2017 21:10:00 +0000

Today I had an appointment in Kitchener with my oncologist.

First of all my heart is in good shape. The echo cardiogram showed that my heart on both sides was strong. Especially the right side because there is a blood flow that goes from the heart to the liver that needs to be free and working. During a stem cell transplant you want to make sure this function is working.

The liver biopsy came back and on first glance there is nothing wrong. No cancer like cirrhosis or anything else that appeared abnormal. They have sent the biopsy samples to others for them to have a look at it as well to make sure when studied in depth nothing is hidden that may cause concern. This could take several weeks to get back.

What the doctor is doing is eliminating is all the other possible reasons that could be causing my blood cell problem. In other words making sure that the bone marrow transplant is the way to go.

Good news is I gained 3 pounds since last week and now weigh 167. Since I left work I have probably gained 5 pounds in total which I am very happy about.

Next on the agenda is an ultrasound to check the blood flow between my liver and spleen that goes across the upper part of my stomach. This is also important to make sure that this is working before any transplant and at the same time to check if this may be causing the blood cell problem.

Also as well I will still get my blood work done every two weeks to monitor my hemoglobin. It was 75 today which means I go in for another blood transfusion scheduled this Thursday at 11 AM. With these transfusions I have too on my next blood work get my iron levels checked because these transfusions raise your iron levels. This can cause liver enlargement which by the way both the liver and spleen were enlarged on the biopsy but not alarmingly by the indications of the doctor.

So I am just going to enjoy the summer as much as I can. It looks like if and when I get a transplant will not be till the Fall at the earliest because these results are not flying in. At the same time though I am thankful the doctors are doing their due diligence making sure I am an all go for the transplant. The organs all have to be fit to do this transplant.

By the looks of it though it looks like 2-3 months before this transplant gets going. I will probably be off work a very long time. It may even be as long as 2 years.

Two Things I Want to Pass On About Waiting on Tables

noreply@blogger.com (Steven Nicolle) — Fri, 07 Jul 2017 21:37:00 +0000

This blog on the restaurant industry and my experiences about waiting on tables and anything else I may be able to contribute is coming to an end. This blog will remain up so you can search any of the posts in the past I have done but since my waiting on tables career has been cut short it is really hard to come up with topics.

I plan on starting a new blog probably by the middle of next week. That will be my last post on this one.

But before I end it I wanted to make a comment or two about waiting on tables or in fact any other service aspect to restaurants such as bartending, managing etc..

Right to the end some people commented on how nice I was to the guests or other staff and after all these years how I didn't seem jaded by the stupid guests, irritable co-workers etc. I too my credit, other than looking older, seemed to act as youthful as if I was in my 20's.

Well here are my two comments.

1. No matter what you do someone will never be happy. They will find anything to complain about. Even if everything was perfect at the end of the meal they will say something.

Just let it go. Just smile and let it go. Wish them a good night after you and the managers have done all you could. Fuck em! Next... Just flush it and move on. They don't leave you a tip who cares. So what! It's their problem.

I used to work on a cruise ship and serve the same people over and over again all the time. We were paid $50 a month and relied on tips. Our tips were pooled but we got a read out from all the passengers. Some left $0 for us. We laughed it off. If they came in for breakfast we knew who they were. We smiled and wished them a good travel home.

The sun will still rise in the east and set in the west. There will be good ones and bad ones. Just remember there are a lot more good ones than bad ones.

2. No matter where you work never feel below a guest. Never put so much pressure on yourself because you think you cannot serve properly or you work in high class fine dining. I have seen bad waiters make great money because they related to the people sitting at the table. They felt no pressure. No problem food is coming they would say. Would anyone care for a beverage? Wine? They just threw it back at them.
To be a good waiter you have to learn to bullshit with the guests subliminally. They know that they will not be able to throw you a curve.

Someone ask where their meal is and I respond, "Are you in a hurry let me see if I can speed that up for you." "I wish you had told me before." Just shit like that. Have an answer.

Maybe I grew up with a bunch of bullshitters anyway so I had good practice. But you gotta think quick on your feet all the time in this industry. I succeeded in doing that.

Never forget one thing, they put on their pants one leg at a time like you and me.

If you read this and take it to heart and give the good service and have fun doing it you will last as long as you like in this business.

Enjoying the Summer

noreply@blogger.com (Steven Nicolle) — Thu, 06 Jul 2017 00:10:00 +0000

It has been 18 days since my last day at work. I have to say that with July now here the weather has finally become summer like. Although I am on sick leave if you looked at me right now you wouldn't know I was sick. It is kind of strange.

Yesterday I went to the hospital where this bone marrow transplant is going to take place. We waited 90 minutes for the doctor to arrive. When she did it was a different doctor than what was on the appointment sheet. No wonder she didn't know we were there.

On top of that she had not got the results from the liver biopsy yet. So it was a waste of time. However she did say I looked good and when I got weighed earlier I had actually gone up a pound since I last got weighed to 164. Hey I will take it. Usually I was 170 so that was pretty nice.

I am getting this wicked tan and entertaining to some degree my Icelandic relatives who are visiting while my wife works. That splashed with some reading and relaxing on the porch is doing me good.

Better enjoy myself now I figure. Tomorrow I go in for an echo cardiogram to see how my heart is and I do not expect the liver biopsy results to take too much longer.

Once they get these who knows when I will be called in. I am hoping that it will be towards the end of August so I can enjoy the rest of the summer.

Some more beaches are in the mix and lazing around is on the daily task schedule.

Here is one of the greatest one hit wonder summer songs of all time from 1970. Enjoy it!

A Waiter No More?

noreply@blogger.com (Steven Nicolle) — Fri, 30 Jun 2017 16:42:00 +0000

I took sick leave as of June 17th my last day at work. After work I sat at the bar having a couple of beers kindly taken care of by management and chatted with some co-workers.I held it together till I said good-bye and walked out the door. At that moment a few steps later I stopped and actually started to get choked up. It wasn't supposed to end this way.

I was supposed to walk out to retirement or maybe to a wine rep job waiting for me thus extracting me from serving tables once and for all.

But for a blood condition that no one one seems to be able to fix. My hemoglobin, platelets and neutrophils to name a few are all out of whack. Going for blood transfusions and liver biopsies are no fun.

The doctor wrote a note saying I was unfit to work anywhere for 6 months and only then upon careful re-evaluation at that time. A pretty hard core note.

If they cannot figure out anyway to fix my problem it looks like they are all thinking about a stem cell transplant. I will find out about that on July 4th. So until then it is just wait and see. I am sure it will depend a lot on the results of test both blood and liver to see if it will be necessary or if I am fit enough to submit myself to the rigors of the transplant.

Either way with me probably 59 or 60 before I can return to work on a full time basis, the most likely scenario, especially if it turns out to be the transplant option, will be something other than waiting on tables. The time off might afford me the opportunity to pursue something else during the twilight of my working years career.

Bartending, waiting on tables, managing and traveling around sure has been fun but right now all I am hoping for is a remedy for my situation. If they can fix it so I can live longer would be a great thing.

Probably change my perspective on life even more. More gratitude and appreciation come to mind instantly.

Cocktail from the Past

noreply@blogger.com (Steven Nicolle) — Mon, 05 Jun 2017 13:42:00 +0000

Last night I was working and this guest ask me for a Stinger on the rocks.

Now back in the day 30 years ago this was a very popular cocktail so when I went to find the cocktail on our POS system I could not find it anywhere to order it.

So I went to the manager to ask how he wanted me to punch it in so the bar would get credit of course for the alcohol used. It happened to be I was the only one who knew what ingredients went into the drink.

I guess if I didn't get that table that guest would have been out of luck because I don't think any of the young waiters would have known either. Good thing to have an old guy on the floor who knows a few of the oldies.

By the way the ingredients are 2 parts Brandy and 1 part White Creme de Menthe usually served over ice with a twist of lemon.

Now I am waiting to get a Rusty Nail request next week!

Safeguard Yourself if Your Food is Delayed

noreply@blogger.com (Steven Nicolle) — Wed, 24 May 2017 15:48:00 +0000

Sometimes the kitchen is backed up and your food is arriving really late. What do you do?

First of all if you know their entree is gong to come out in 30 minutes and they only ordered one appetizer amongst the four of them do not ring in the appetizer right away. Stagger the service. Get their bread and wait 5 minutes before ringing it in. This will take another 5 minutes before they get the appetizer so when they gobble it down in 3 minutes it will not seem as long waiting for that main course. Don't clear the empty appetizer plate so quickly. They will think their mains are on their way. Offer more bread and see how their drinks are doing. Let them know the kitchen is busy but you are on top of it.

As long as they hear you say it they relax more. Make a joke with them, don't show panic or they will panic and get all peeved off like you don't know what is going on.

Be always smiling and happy. Like the waiters at these resorts in the Caribbean.

If you make a big deal of anything they will.

Sometimes as a waiter there are things that happen that can ruin the flow of service. Try not to let that throw you. You will not win 100% of the time but managers will love you if you can relax guests. Especially if they do not have to buy anything for them cause their meal arrived late.

Always be aware of how things are going on in the kitchen. Same works if appetizers are taking a long time. Judge accordingly.

Juravinski Hospital

noreply@blogger.com (Steven Nicolle) — Wed, 17 May 2017 13:30:00 +0000

Next Tuesday I have an all-day consultation at the above location in Hamilton Ontario regarding what will I am pretty certain will be a stem cell transplant. I will find out all the details then.

Currently I have to get my blood checked every 2 weeks. Unfortunately the last couple of times my hemoglobin was low so I had to have a blood transfusion each time. For those who are not sure what hemoglobin does is it provides oxygen to the organs. If it's low you are are always feeling pretty tired.

This hospital has a very high reputation so while I am excited about the consultation and getting better but it all still seems a bit surreal.

Stay tuned.

Probably My Best Attribute as a Waiter

noreply@blogger.com (Steven Nicolle) — Mon, 15 May 2017 13:49:00 +0000

Well we just finished up another Mother's Day weekend which is a sign of good weather and warm hot sunny summer days ahead of which I am looking forward to with great anticipation.

Working on these busy days when the main objective is to flip tables and get the next one in as quickly as possible is probably where I have to say is my strength.

I can take the order very quickly and get the meal going for the guest. When I go to a table I give them my greeting, outline the feature and do very little talking. Usually I am there real fast so a lot of the time they may not even know what they want to drink so I point out the wine list and drink menu and then say I will be back in a couple of minutes so they can have some time to decide what they like.

Then I check my other tables to see how they are doing and if they need anything or I can start clearing some plates. If I am triple sat I do the same thing as I did above.

When I go back I get their drink order and I also ask if they have decided on what they want to eat. Sometimes you get a yes and I take the whole drink and food order. Same for the other tables.

I don't waste any time getting the order in.

When I worked in Terminal 3 at Pearson Airport I worked in a place called Fionn MacCools and the cooks always said to me that every other chit that came into the kitchen seemed to be my food order. I had a big section and at the airport everyone wants their food fast before they have to hurry off and catch their flight. Well I used to take minimum 3 orders at the same time and punch them up all at once. It was no wonder I used to do over a 100 covers during a shift.

Yes when it comes to taking an order I am all business taking the order in because I know no matter what tip they leave I will still get a chance to get a bigger one on my next round. That is sometimes what it is all about is driving up the numbers.

So I take the order correctly and enter it correctly and let the kitchen do the work from there. All I have to do is table service from that moment on.

That is the fun part for me.

Stem Cell Transplant

noreply@blogger.com (Steven Nicolle) — Wed, 03 May 2017 14:23:00 +0000

Well I haven't posted in a while. I am still working and sort of resting while I can. By the way a couple of posts ago I was talking about getting the highest average check as being my goal. Well for the month of March I achieved that. It is not like winning the wine contest where is is flat out decided by number of sales.

There is a lot of caveats to having the highest check average. First of all there were others who did more covers for the month than I. Also you have to take into account the amount if children who sat in your section each month who usually will bring your check average down etc..So even though I finished on top it is sort of a not get too excited about it win but I was happy with the result anyway.

Also I have some personal health news. As some of you know during the winter I had some blood issues where I had a bone marrow biopsy done and thankfully showed I was cancer free. But after further analysis of my blood work the hematologist has advised me to get on the Ontario Health Plan so I can get some injections once a week for 3 months to try to kick start my lazy blood cells which are basically doing nothing to fight off infection or viruses. I have a sore throat almost all the time. I get tired easily which explains for the second time in 6 weeks I had to go for a blood transfusion the other day to give my hemoglobin a boost.

Bottom line is whether these injections work or not the maximum is for 2 years I will be taking these once a week shots.

I need ultimately a bone marrow transplant. This will increase my life span by decades the doctor said as opposed to living maybe 5 more years. So within a year or two this is what is on the horizon.

This might mean I may be off for up to a year afterwards till I can return to work. That may mean instead of waiting on tables I may do something else, who knows?

Fortunately the doctor said I am still young at 58 to receive a transplant but I am not so sure when I am 60 I want to return to waiting on tables.

First thing first though is to get on the health plan so I can pay as little as possible of this $600 an injection. Then they will set me up with the clinic in Hamilton to start on the transplant work.

Meanwhile we have a family holiday on Myrtle Beach planned for at the end of July. Some R and R before this starts is definitely on the schedule.

Some interesting times lay ahead. At least finally after so many years of trouble with my blood something is being done. There is a plan to get me well.

It's All in How You Say It

noreply@blogger.com (Steven Nicolle) — Sun, 02 Apr 2017 13:50:00 +0000

We have this feature on soft shell dungeness crab going on at work. For the first little while I couldn't get anyone interested in ordering it.

Then I changed how I worded it.

Instead of saying our feature is "soft shell dungeness crab then going on to explain a little about it like where it is from etc..

Now I say " soft shell Pacific Coast dungeness crab." Why this works better is because I think the first one is kind of generic sounding while the second one adding Pacific Coast in the middle gives it a more emotional appeal. Like yeah the Pacific Coast...

Sometimes when you are featuring an entree it may come down to how you word it. In the second example I rarely need to go any further to sell it. The first example still left a lot of questions to be answered.

In this case less is more and I am selling more of it. Wording is important make no mistake about it. We have to appeal to the emotion of whatever it is we are selling to get people interested.

How to Increase Your Check Average Working Backwards

noreply@blogger.com (Steven Nicolle) — Tue, 28 Mar 2017 23:37:00 +0000

I have been challenged to increase my average check at work this month. My average check is a dollar down what they would like it to be so I have been experimenting with ways to increase my average check.

Here is what I have come up with.

First of all depending on alcoholic beverages or wine nowadays with people cutting back and being designated drivers etc.. to rely on that alone to increase your check average can be meager at best. When you see a lot of tables sticking to soft drinks and water you know you are up against it if you rely on wine etc.. Maybe about 1 in 5 tables order a bottle of wine.

So this is what I am doing to increase the check average. First of all I greet the table and go over our features to them. I ask them gently if they would like a beverage or would like a couple of minutes more to look over the wine or drink list. In many cases if they do not drink they will say they are sticking with water or would like a soft drink.

Next is the fun part. So I start with the lady and she usually will always only order a main course. Some order an appetizer but most do not waiting for the cue from the husband.

When they order a steak I will say to them, "do you want the salad with it?" Now if I ask them if they want a salad generally most people will say no but if you say the salad they almost always reply back, "does it come with it?" I say yes it does if you order this and I point at the part of the menu which includes what they are having with a salad. It is not much more but it's something.

I do the same for the other lady who almost always orders the salad as well. Then the guys come and this is when I can up sell the size of the steak. If they order the 10 oz with the salad I offer the 14 cause I know they want it and they are still saving money with that salad combo. Then the other guy I can up sell the size as well. It is like if someone has bought a car and the salesman is asking if you want the heated seats with that? The car is bought all he is doing is selling some add-ons. Same idea selling the bigger steaks.

Once they have ordered their salads working backwards I ask if they want to share a couple of appetizers before their salads? Now there is always that one guy who looks for himself then ask the table if they would like to share what he would like to have. Then the other guys says sure order that and add this or that onto that as well.

So if they have ordered drinks I know I got a good table here because now timing your table is critical. A lot of dumb waiters will order the bread and salads right away send it through then put in the order for the hot appetizer. So the people are inundated with food on their table.

As I mentioned earlier and I tell them I will get that bread out to you and I will let you share and enjoy those hot appetizers before I bring the salads out. That is the proper service anyway so they agree. During their wait they are downing those drinks and picking at the bread. By the time I move those appetizers away and getting the salads they are ready for, you guessed it, another round of drinks.

You might even get that second bottle of wine by that time.

Now because they have had their meal spaced out and had time to drink and enjoy each other's company usually almost all the time when you bring the dessert menus over they are at least ready for coffee. In most cases because they shared appetizers I will say here is the dessert menu and perhaps there is something on that you may like to share as well for a night cap.

I usually can get two desserts.

Well that is what I am doing let's see how it works. Not every table is like the one I described obviously but when you get one like this you gotta make it count.

I didn't even mention the add-on sides to the main course either.

Sometimes People Just Tip Me Like Crazy

noreply@blogger.com (Steven Nicolle) — Tue, 21 Mar 2017 14:00:00 +0000

The other night wasn't a particularly busy night. It was coming near the end of Spring Break with the next day everyone returning back to normal. Kids going back to school and the parents who were on vacation back to work.

I got sat a two top. They had an enjoyable meal and left me just over $30 on a $142 bill. Not a bad start I thought. Then I got sat an 8 top. Their bill came to $428 and change. The guy who was paying had $500 in gift cards. On his last gift card he had $71 plus change left. He said it was for me. Not bad I am on a roll I thought.

Then I got sat a 6 top. They left me $50. My final table I got sat a 7 top. My last table of the night, my 4th table and that guy left me $81.

So after tip out I walked out of there with $187. Not bad for 4 tables. Sometimes things just go your way. In fact all weekend was pretty good. It is nice to be rewarded.

* * * * *

On a health update I finally got my bone marrow biopsy results. My appointment was set to meet this hematologist at the Cancer center in Kitchener. Fearing the worst because of the location I was resigned to the fact that I had leukemia or lymphoma.

I was waiting in the doctor's office and was overjoyed to find out that in fact I had no cancer. There was no imminent danger. Despite the relief they are still not sure what it is they are going to do about what I have. So yesterday I had to do some blood work and they took 14 vials of blood. I see the doctor again in 6 weeks so let's hope with the good weather making it's way here as Spring arrives my life will return to some normalcy.

I should start blogging a bit more often as well now that things have settled down for me.

Bad Blood

noreply@blogger.com (Steven Nicolle) — Thu, 09 Mar 2017 16:23:00 +0000

Yes I know I have not blogged in a week. Unfortunately this past Sunday I was at the hospital all day.

For those of you who do not know my immune system does not have enough WBC in it to fight infection so I come down with a sore throat often which turns into a fungal infection.

Now I did get a bone marrow biopsy on January 30th but still waiting for the results. My blood has bad reading written all over it so it is easy to see what I am down in and high in but the thing is no one can fix anything until they know what is causing the cells not to function properly.

So when I go to emergency it is like a cat and mouse game when the doctors do not know what to do because they do not know how to fix it permanently. Instead I get a prescription for $182 to fix the fungal infection which is fine but soon there will be another infection until the source problem is located.

The cells could be stuck in my enlarged spleen for example. No one knows. That is until the bone marrow biopsy results arrive. Meanwhile I have CT Scan done on throat, x-rays on throat and chest, ultrasound on liver and spleen, HIV test, Hepatitis test, and of course numerous blood tests.

Sometimes these test can be up to two months until they come back. I thought perhaps if there was no hurry to get back to me that was good news. I was told by the operating doctor it would be 2-4 weeks.

It is a bit of a pain but now that I know it may take a couple of months when it comes in that will be the day it comes in and there is not much I can do about that. The problem is each time my throat gets it I cannot eat well so I lose weight. I was just gaining back some weight after the last session then it happens again.

It has been really since January 1st since I felt 100% and here it is March already so hopefully we get this straightened out soon and I can enjoy the summer. For those of you who are hematologist out there here is some results from last month. I know there are worse out there but here is mine.

You may need glasses to read this but you get the idea by the HI and LO

Choose Where You Want to Live

noreply@blogger.com (Steven Nicolle) — Tue, 28 Feb 2017 15:42:00 +0000

It appears more and more each day that one has to be prepared if the jobs run out where they are living. Working in an occupation that does not provide any flexibility will make you prone to a sudden closing or layoffs and then where do you go from there?

A lot of manufacturing plants have gone the way of the dinosaur and fled to other countries leaving the worker who was depending on that one place to feed his or her family wondering what to do next. Or, in the case of the oil fields here in Canada a sudden glut in oil occurs. The price of oil drops like a rock and immediately oil production stops and huge layoffs ensue leaving the worker with less income and big bills to pay.

This happens all the time. Then these same people complain of having a rough ride and how the company or government will not help them out.

The only way people can be in control of their future is to choose a career that you can take with you wherever you go and do it that well that you will always be in good demand. That means continuously educate yourself and gain the experience.

For example, even though the hours can be long in the hospitality industry one who works in the profession will always have the choice of where they want to live and work. Make no mistake companies are always looking for the best and will do the work visa for you if needed.

I mention long hours but anyone nowadays knows that working long hours sometimes is what you have to do to reach the top. Working is easy if you are passionate enough for it. A doctor is no different. Long hours but look at the rewards of higher income and saving people's lives. In a sense working in a restaurant can be no different. Service is making other people happy. Then you get rewarded.

So maybe in retirement I should head to a warmer climate to escape the winters here. Now that would be an idea wouldn't it!

If You Want to be a Chef

noreply@blogger.com (Steven Nicolle) — Thu, 23 Feb 2017 00:10:00 +0000

Here is something to think about if you are thinking about taking one of those expensive cooking courses to get some knowledge on food preparation.

I will make my point in the form of a story. You know my last post I wrote of all the education one has to go through in order to be an anesthesiologist. It's necessary because there is no room for error.

Well to be a Gordon Ramsay here is what will happen.

The conversation of the wannabe and a famous chef.

Wannabe : Chef I don't know what to do. There is this course that cost $20,000 over two years that I can take. If I don't take it and I start working for you right now where would I begin?

Chef: You would start peeling potatoes.

Wannabe: What about if I took the course and came back two years from now where would I start then?

Chef : Ssme thing. You would start peeling potatoes.

Wannabe: So I may as well start peeling potatoes and save me the $20,000 then.

Chef: Yes you can start now. Here is the paring knife.

The moral of this story is if you want to work in the kitchen save your money and pick your restaurant and start peeling. This business you learn on the fly. If you want to make a career of it do it this way and cut your learning curve.

If you want to do it for a hobby spend the 20 grand.

Find that mentor.

An Anesthesiologist Makes $600,000 a Year in Toronto

noreply@blogger.com (Steven Nicolle) — Tue, 21 Feb 2017 16:35:00 +0000

Okay I knew they made a lot of money but that much I did not know. This professional is the one who comes to talk to you before your operation about what he/she is going to administer to you in the way of drug so you will not feel any pain during and after your operation.

The anesthesiologist is the person who gives the patient the most drugs of anyone and must be well trained so that he gives the right one and the right amount. His dosage has to be exact. More dosage and it could kill you and too little you can feel a lot of pain.

Their training takes many years. As well as going through medical school they work another few years internship and during that time they get experience in critical care units. They learn pain management, resuscitation, coronary, and other life saving procedures.

Then they have to write an exam to be a certified anesthesiologist and to do their craft.

You might be wondering why I bring this subject and profession up. Today there is much emphasis on STEM. That is SCIENCE - TECHNOLOGY- ENGINEERING - MATHEMATICS.

The well paying careers of tomorrow will be under one of these. I do not see RESTAURANTS or HOSPITALITY. Yet the biggest growth industry nowadays is the service industry. The one where someone can work the most and make the least pay per hour.

This is because it is so easy to enter. You do not need an education to do it. I should know having taken only a bar tending course for $48 at the time. Manufacturing is also another industry where you start on an assembly line and work your way up. Those jobs are going quickly and being replaced by robots that do not make any mistakes like a human would.

So why do we need more immigrants to come to Canada you may wonder. Well when is the last time anybody went to the doctor here and he/she wasn't Indian? They are excellent doctors but I never see a Canadian doing the operations anymore. My doctors are all Indian and the one who did my hernia operation was Indian and although my bone marrow biopsy was done by a Canadian he was set to retire.

STEM is where it is at nowadays. They are trying in schools now to get the kids to be interested in the sciences. I always tell my oldest boy who is in Grade 10 take the science and math courses and do well in them. He may discover later that might be the way to go. At least know them.

In my opinion if a young person skips STEM courses look forward to a bleak future. Even a construction foreman has to know mathematics to erect a building.

If you are thinking of a bar tending course today just starting out like I did, skip it and if you can get help or take a government student loan make up your mind and specialize in either one of the four above.

It may take longer to get your certification but it will pay itself off quickly. Either that or live your life working long hours at many jobs for menial pay.

The choice is up to you!

I Think It's Time to Start Another Book

noreply@blogger.com (Steven Nicolle) — Sun, 19 Feb 2017 16:39:00 +0000

Lately I have been pondering the idea of writing another book. My first book was all about my travels upon taking a bar tending course. Some people have asked me when the second part is coming out but I do not think I will write a follow up to it as after I got married there were a lot of things that I did that are bit of a blur.

The next book may incorporate some things I learned during this time but to do it in chronological fashion would be difficult because a lot that went on job wise did not last that long. So to remember it all would be too confusing for me to recap.

I may just write a book on what I have learned from my experiences. I have had the opportunity to observe how people act under different circumstances from a sale's person and waiter's perspective. Each chapter would be on a different topic.

Basically a book on human behavior. Psychology has always interested me so along those lines.

In other words when someone says something what do they really mean? Using examples of guests that I have served in the past and people I have met.

Could be interesting...

The Difference Between a Waiter and a Manager

noreply@blogger.com (Steven Nicolle) — Fri, 17 Feb 2017 14:48:00 +0000

In Canada it seems like if you are a manager you have always worked longer hours than a waiter and if you were to take the wages of both on a weekly basis we will probably find that on an hourly dollar average for sure a waiter makes more money.

Now back in the day as I mentioned on a previous post when a waiter worked full time at 40 hours a week that would amount to a lot of money when you add in all the tips you would make. But nowadays most restaurants will only hire part time meaning that a pay check for a waiter might only add up to 40 hours every two weeks making it harder to earn a living at just one job. So you have many waiters working at a full time job during the week and moonlighting at a waiter job part time at night.

Unlike a full time waiter 30 years ago where being a waiter was a full time profession a part time waiter nowadays only waits on tables for some extra cash and many enjoy the social benefits that go with it. A lot just spend the tips and socialize heavily after work either eating or drinking their tips away. Live for today and besides they have their real job during the day. Most waiters today are single unlike many years ago when you saw more married. This is simply because the way the system is set up now what married person who has a family to support would want a job that is 20 hours a week and up and down as far as income is concerned. That meaning busy vs. slow times.

Now a manager who works more hours who might might start at a lower take home pay than a waiter is thinking more long term. This person knows that once he/she gets into management that there is a ladder upward and is looking at the Hospitality Industry as a profession and that in a few years not only will they be making more as a general manager for example or hotel director they will also have the benefit package such as medical, dental, vision that for a family is a big bonus. Did I say most of the managers out there are past the party stage and probably in long term relationships. Not all married mind you but settled. They tend to go home after work to another life whereas the waiter's social life revolves around work because everyone they know works when they do not and is off when they are working. Thus the reason usually a waiter will meet and go out with someone at work.

What I am saying is because the industry has changed so much it might be better now to head straight into management. Pretty soon there is a chance the waiter may just be replaced by technology anyway. At airports now some restaurants you just order your meal off an IPad then someone brings it out to you when it is ready. Hardly work enough for anyone to leave a tip.

So by golly if you are looking for a career in an industry that is booming take a degree in hotel / food and beverage management. Wait a bit on tables and tend bar but as soon as you can get into a hotel or casual fine dining establishment and move through their management training program because the opportunities are limitless. Work anywhere you want. Live in a warm climate, skip the winter etc..

Work on cruise ships like I did. I wrote about it in my book.

A waiter is short term and there only a short time because who can live on 20 hours a week? A manager is there long term and securing his future with good pay and benefits. That is the difference.

After spending a long time in the industry if I was starting out at 20 years old again in today's environment I would get in with a big company and move up quickly. There are no ( I know of one) jobs that you work full time hours anymore as a waiter or bar tender.

Something That Drives Me Crazy

noreply@blogger.com (Steven Nicolle) — Wed, 15 Feb 2017 22:18:00 +0000

One thing I don't get about people is their total lack of patience.

The thing that gets me the most is when you are clearing the table of their main course and they ask if we have a dessert menu.

I always reply back yes we do but I first want to clear your table before I give you a dessert menu.

You know one time I am just going to come out and say it. No we do not have a dessert menu and see what they say. Tell them that unlike many restaurants we only serve a meal up to the main course and if you want a dessert well you came to the wrong restaurant.

Diners please let us clear your table first and you will get your dessert menu I promise.

Another thing that happened just last night actually was I had this table of two and I said I would be right back with water. The lady mentioned she wanted some water to which I replied again I will be right back with the water. Her husband then mentioned that he would like some water as well.

What did he think I was going to do bring water just to his wife and not him? Why would he think I was only going to bring her water after I mentioned I will be right back with water? I felt like saying don't worry I will not forget you..

Anyway I will be back with a more interesting topic tomorrow. It is just these two things stood out for me last night during service.

A Compliment That I Got Was a Strange One

noreply@blogger.com (Steven Nicolle) — Mon, 13 Feb 2017 17:43:00 +0000

As some of you know I had some health issues during January. So I was happy just to be back at work. Well on Saturday I was working and serving this couple celebrating their 40th anniversary.

I think I heard him say he was 64 years old and I just had my birthday and turned 58. I work with a lot of younger people more than half my age. I look my age or maybe a couple of years younger.

He asks me if I go to university here in Guelph ( a university town ). I said to him well thanks for the compliment. Then he continues on saying it seems like every time he comes here to eat he is being served by a university student and wondered if I was going as well.

I thought he was joking at first but he was dead serious. I couldn't believe it!

I wonder what he would think if I dyed my hair black?

Two Things That Have Changed Since the 70's in the Restaurant Industry

noreply@blogger.com (Steven Nicolle) — Sun, 12 Feb 2017 16:57:00 +0000

Back when I started in 1979 two big differences have taken place.

The first one is back then there were full time waiting and bar tending jobs available. It was viewed as a full time job and not part time like it is now. I worked in a hotel for 44 hours a week as a bartender. Now there are hardly any hotels that have a dining room anymore, and if they do have one, because of the choices of where people can eat they usually are not that busy. Casual fine dining spots back then were not on the top of any one's mind as a place to eat because there were not that many around.

At best nowadays all a hotel or motel will offer is a continental breakfast where you help yourself and there is one attendant there to make sure the coffee stays hot and the croissants are replenished. In fact due to a lot of cut backs with regards to business expenses a motel will often situate itself beside a restaurant chain store so their guests can eat there.

Part time is big today because to survive people need two jobs. Work during the day at one and wait on tables at night. All the work out there is part time.

The second one is when I started there were hardly any women bar tending or waiting on tables. It might seem unbelievable to think of now but back then it was all male waiters and bartenders. Usually Europeans bringing their craft over here. Not a lot of Canadians worked fine dining either. I cannot remember in fact working with many of my country men.

Now you see more women than men working waiting on tables or behind the bar. Why is that? I think one reason is the Europeans all retired and no one followed up behind them. There was no one who wanted to do fine dining. Thus as I mentioned in my last post that fine dining is on it's way out. Not that no one likes fine dining but the difficulty is finding good staff to perform the job tasks.

With the casual fine dining restaurants taking over the helm it is more about systems than knowledge. This is so people with hardly any waiting or bar tending experience with some training can do the job. McDonalds is a bad example but their employees say, "would you like fries with that" as part of their training. The individuality is lost where it used to be abundant.

However I digress from my second change. Women have a much nicer personality. They are earning a good income that may be a good second income or primary income in the family. Men back when I started were a lot more confident than they are now. Their role used to be clearly defined in the household. Now not so much.

I could go on but those are just two of the things I see that has changed over the years. Part time as opposed to full time and more women have taken the lead working in the industry.

My next post will be on why everyone seems to be single who work in restaurants.

The Highs Are Not as High and the Lows Seem to Get Lower

noreply@blogger.com (Steven Nicolle) — Fri, 10 Feb 2017 16:02:00 +0000

It seems to be each year that passes the higher end restaurant you work in the more it is becoming just a special occasion restaurant while the lower end restaurant is taking over being the place that people go out to the most often.

Let me explain. Twenty five years ago people use to go out and eat more in very expensive restaurants than the least expensive restaurants because back then only the people with money use to go out and eat. They had their 2 martini lunches and entertained clients trying to make that big deal and in the evening would gather together in the fancy dining rooms of hotels and order an expensive bottle of wine with their expensive meal. In other words you had to have money to go out.

Move ahead to today. Now it is not just the people with money who eat out but everyone does. Families now go out and bring their babies with them. Restaurants are abound to fit any pocket book. The low end restaurants are very busy more so than the high end restaurants because nowadays people eat out so often they cannot afford to eat in expensive restaurants. Unlike twenty five years ago there are Swiss Chalets, Harveys, Crabby Joes to name just a few that cater to the diner who cannot afford expensive bottles of wine.

What this means is that diners only will go out and spend a lot of money on a meal only if it is a special occasion. So the high end restaurants when it is slow like this week it is very slow and next week being Valentine's Day will be very busy. Then it will be slow again.

Meanwhile even if the low end restaurants are slow they still get the volume because most people like the fast food affordable low cost dining. Mostly because they do not have the time or patience to cook.

So there you have it and just like the Dollarama stores who now have shares in the triple digits and are taking over from the clothing and grocery stores soon the most popular restaurants will be the ones like Subway and Freshii where one can go in and order something nutritious for less than ten dollars.

It is a fact except in places like Las Vegas where people spend money in most places high end fine dining will become a dinosaur. It is a also a fact that people will eat out more and more and as their buying power dwindles they will have to eat in less expensive outlets.

Here is another fact I read and that was most millennial would rather hold off having kids or have none at all because they thought it was too expensive. Well perhaps if they got rid of their cell phone bill each month and cooked once in a while they would not find it so expensive.

I guess it just depends on one's perspective. What are our priorities? I myself prefer to eat out only once in a while that way it seems to be more of an event than a habit.

So being a waiter is getting to be a tough gig. Always saving for a rainy day. Make money today but put some away because the next day or week you never know. Perhaps as well because people eat out so much and can barely afford it they tip less in general. Ah, but that can be another post....

A New Beginning

noreply@blogger.com (Steven Nicolle) — Tue, 07 Feb 2017 17:42:00 +0000

After a pretty bad January with all my health issues today marks a beginning of a new year for me. I turn 58 today. Pretty amazing when I think about it.

This year I am looking to get my health issue fixed up and begin thinking about the next few years.

I feel that I need to make a change. For the first time in a while I cannot see myself doing this waiter thing for much longer. There is no real challenge for me anymore. I have been doing this for so long now and now I am starting to think is this it? Is this how I am going to finish my working days as a waiter.

Maybe I should start thinking long term rather than short term. Long term for me is 7-9 years.

Last year we sold the house. We downsized our expenses and improved our living standards. My traveling days are over unless it is somewhere warm or visiting friends and family.

I would like to make a trip to Europe within the next couple of years. I would like a job where I am using my head rather than a physical job such as waiting on tables. It might mean a departure from the hospitality industry.

I often say to my kids find a profession where you use your head and not your body. Your body doesn't last forever like it was during your youth but your mind can keep getting better.

So we will see what happens. Whatever changes occur I am looking forward to it.

Wine Feature and Benefit Sales

noreply@blogger.com (Steven Nicolle) — Thu, 02 Feb 2017 16:01:00 +0000

Next week I should be heading back to work all rested up and with some fat on my body.

There is a new wine feature going on since I have been away so everyone has a head start by a couple of weeks before I get started on it.

The last sales contest despite the fact I was away most of the last two weeks of it ended up with me running away with it. I had about $1437 in sales while the second and third place runners up had $760 and $700 respectively.

It was my second win in a row this time winning an overnight stay at the winery. Hopefully the time I have to use this prize is in the future and not something I missed already due to my illness.

One of the big things I learned when I used to do sales is learning to keep your mouth shut. I use to do a lot of door to door sales and what I learned is people buy with emotion. Sometimes you have to outline the feature and benefits.

For example when you say what feature the wine has such as nice tannins it really means nothing until you say it will go good with your steak you will be eating. The tannins are the feature and how good it will go with your steak is a benefit. The emotional part is how tasty that would go with your steak.

Or let's say you are trying to sell a more expensive bottle of wine. You may say something like rather than order that bottle of wine for just a couple of dollars more per person you can have this higher quality bottle of wine that not only will be a better match for your meal but will give you an opportunity to try a wine that is really outstanding value. The feature would be for a few dollars more for a higher quality bottle of wine and the benefit (emotion ) would be outstanding value and better match for you meal.

Just remember when you give the features and benefits ask if they would like a glass or bottle whatever it is you are selling. Then wait for the answer.

Remember once you ask you have to shut up and wait for the answer. You may get no which is common. Or you may get give us some time to think about it which you leave and let them think about it. Or it's a yes.

But never interrupt their thinking when you ask cause the first one to talk loses in sales. If you talk first they are off the hook and you never get the sale.

So there you go my blah blah on wine sales at the table.

Thankful for Canadian Health Care System

noreply@blogger.com (Steven Nicolle) — Tue, 31 Jan 2017 16:20:00 +0000

As you may know already I have had some health issues this past month (see previous posts). All I can say is I am thankful to be living in Canada rather than let's say the United States.

Why is that well I will tell you. In the past month I have had 3 visits to emergency at the hospital. I have a trip to the doctor referred to me by the hospital and another trip this coming Friday. Yesterday I had a bone marrow biopsy scheduled exactly one week after the need came up that I should have one.

I know still there will be more trips to the doctor and blood test to go along with it and probably some treatments thereafter.

Upon coming home yesterday I stopped for a second to ponder how much this would have all cost me if I lived somewhere and there was no health coverage. Probably 5-10 thousand dollars minimum with the operation and all the visits. That might even be a low figure.

So how much did it cost me? Zero dollars! All I had to do was show my health card.

That was it. Yet there are others who think our health care system is a joke. Those others have no health care system or if they do they want to do away with it.

In the past I have had the opportunity to move to the U.S. and each time when I thought about it a second time I had to say no because I did not see the social safety net available should anything go wrong and I got sick and lost income at the same time. Especially in the restaurant industry.

It would not only be a financial burden on my family but on their health as well. In the past few years my son had to go to Sick Kids twice. He almost died. My wife has had a hysterectomy and other things that required medical attention. If we had to pay for all this how would we get ahead? Loss of income, medical bills, swimming in debt. Not a pretty picture it would have been.

So summing up I just want to thank the Canadian Health Care System. It may not be perfect but compared to other countries it does pretty good.