Written by  ,     April 20, 2018     Posted in Background, Friendship, Fun, My Girls, On The Web, Restaurant


It’s so much fun to sit in on staff pre meals–the all staff meeting that occurs before each meal service, to discuss specials for the evening, hot issues, a training refresher or two, etc.  And, pronunciations.

I love that the beloved (Latino) sous chef explains the soup du jour as: “Begetable with beans and topped with pasta and grated Romano cheese…”

And I love when one server in the room says: “Is it vegetarian?” (Yes) And another server says: “Is it vegan without the cheese?” (Yes) And another server says: “Can it be gluten free without the pasta?”  (Yes.  The pasta is added at the end, to insure both al dente and the ability to serve it gluten free)

And I love the way the special dessert (lemon meringue) is displayed on an oversized plate with a cookie tuile, fat raspberries, lemon curd and raspberry “paint.”

And I love that the sous chef pronounces the tuile as “ta-hoo-lie” (Because, duh, he’s Latin).  And I love that the staff wondered respectfully what the proper pronunciation was.  And, then, what a tuile (“tweel”) actually is.  (A wavy “tile” in French, that in culinary represents a wavy wafer.  Or cracker.  Often used to garnish a dessert.  Or soup.

And I love when pre meal is over, everyone jumps up with forks and samples all the specials, humming, mm-hmm’ing and, as one waiter comments on the “tartness” in the lemon buerre blanc–but pronounces, blank, rather than the correct French “blonk”,  the feisty expo teases: “It’s pronounced blonk.  Big dummy.”

Pre meal’s over.  Please go check your tables.

Leave a Reply

Your email address will not be published. Required fields are marked *