ANNOUNCEMENT..

SOUPONMYFLY.COM is here..

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It's been a bit..

Took a few weeks off from the restaurant scene.. it is a second job after all. Came back swinging tonight with another wedding ..

A few notes of randomness with past and present on the mind:

1) Owners and managers: If you write a note for employees to do something *since you're too afraid of confrontation to say it to their faces* make sure it's spelled right. Also, don't use slang.. it's a little tacky. For example, don't say "If you're gonna start a wash load finish it" .. The proper English may be: "Please make sure all laundry is completed before leaving." That's a little better, eh?

2) Workers, employees, bartenders: Stop sneaking drinks behind the backs of owners. Seriously, you're that much of lushes that you can't wait until either a) the shift ends or b) you get home and pay for your own? You're that desperate that you have to steal from the employer?

3) Wedding planners: Please, seriously, what's with this new fad of chair covers? I know, it's been a while since this has come about.. but it's hardly helpful to servers that are tripping on gigantic oversized pink bows on the backs of chairs with covers that hang too low to the floor that you're almost tripping your way to spilled coffee or a tray of broken dishes.

Just a few thoughts..
Also .. another note: Where exactly did summer go and why didn't it want to stay just a little longer..?

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Liquor licenses in Utah down to 1!!

Ahh, yes, the fun world of government-controlled bad habits..

From the Deseret News:

New Utah restaurants hoping to offer patrons a full selection of beer, wine and spirits will soon be lining up for that privilege as only a single license of that type remains available.

The Utah Department of Alcoholic Beverage Control Commission issued seven full-service liquor licenses Thursday and will likely have to start a waiting list at its next scheduled meeting in September. Commission spokeswoman Sharon Mackay said while businesses committed to the full-service license may have to wait, there is a fallback plan when the count goes to zero.

"We'll be asking applicants to opt for a limited-service license in the event no full-service licenses are available," Mackay said. "We have eleven of those … when they're out, they can still get a beer license."

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GUEST BLOG ON BANQUET MANAGER SITE

SCHMUCKRAKER SOUP ON MY FLY: "WHEN THE FLOWERS DRY"

Thanks for the opportunity to pen a few thoughts..

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TROUBLED TIMES HAVE COME TO GORDON RAMSAY

He is replacing rib eye steak with cheaper meat in his restaurants as part of a cost-cutting drive that could cast doubt over his Melbourne venture..

The Australian HERALD SUN reporting that the restaurants are also going to carry less of a financial risk for Ramsay, who is not going to outright own them but instead lend his name..

Meanwhile, Ramsay moved into Katie Price's old home in Los Angeles

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No dancing..

Just drinking.. Interesting wedding party. Really.

Why does a wedding party have to wait until total intoxication before they choose to have fun? Isn't fun something you should have drunk or not drunk..? Just a thought..

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Been a while..

..but I'll have something later hopefully..

Wedding season continues..

Plus, will be guest-posting an entry on So You Want to be A Banquet Manager

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HELL'S KITCHEN no failure

According to the New York TIMES: The two-hour premiere of the sixth season of “Hell’s Kitchen” helped Fox finish No.1 in the ratings on Tuesday in the demographic of adults 18 to 49. According to Nielsen’s estimates, the reality show attracted a modest audience in total viewers of 6.5 million. In the 18-to-49 set, however, the show easily led the 8 p.m. hour and at 9 finished just slightly behind “America’s Got Talent” on NBC, the night’s most watched show over all (13.6 million).

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Must read: FasterTimes: When the chef is trying to kill you

Scott Gold describes his experience with a Foie gras jelly donut for $16..

"When my appetizer arrived, it was both exactly and absolutely nothing like I’d expected. The fatty liver wasn’t incorporated into the donut — it wasn’t a foie-filled pastry — nor was it some sort of mousse cleverly disguised as chocolate frosting. There was no subtlety about the dish at all, which made it that much more brazen. It was, quite literally, a house made jelly donut topped with a generous lobe of seared foie gras, with yet another lobe of foie on the side. It was fried fat topped with seared fat, plain as can be"

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YOU'RE FIRED: NIGHTS WHEN THE ENTIRE STAFF (EVEN ME) SHOULD GO

Yes, there are those nights.. Those nights when the you see the bartenders slipping sips to themselves.. or a little too much to people that already had a little too much.

Nights when a server gets a new phone and instead of focusing on even the slightest bit of customer service, she's busy using her new Facebook app on the iPhone and texting friends behind the food cart..

Nights when cooks seem to lose all concern about food looking decent on plates ..

Nights when the owner's wife who's also a waitress gets so angry that she punches out before the post-banquet event is even cleaned--all because she wants to go home to watch the races.. (?!)

Nights when the dishwasher is antsy about going home because he wants to have sex--even though he just "knocked up" another girl in another town..She's keeping the baby, but they broke up anyway.. (!?!?!)

Nights when the manager "got there before everyone else" so she leaves immediately after dinner service, and without even lifting one buspan or tray of dirty dishes..

Nights when the owner takes no active role in stopping any of it..

And nights when even yours truly, this blogger Bryan, should get the can due to an enraged yelling at a cook after I took a piece of fish off a plate that was sitting there for over 40 minutes cold.. "SOMEONE else could have eaten that, and you picked at it" .. I did.. I yelled. Even I should have been fired tonight ..

I'm just glad it's over...

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