That was about the common way when I had my first Irish Coffee, served at table side, in Hong Kong about 40 years ago. She skipped the step of igniting the whisky before pouring the coffee. Nevertheless a good demonstration.
Ave enjoyed this video am a learning n my greatest fear during service is that I shake a lot I don't know how to overcome that help please... Studying at MTTI
This was perfect as a vanity desk for me. th-cam.com/users/postUgkxMAlHv7-BBWMrPRm5-uEoD6rtdT7SG2Qr Especially the glossy finish. Easy to cleanI was looking for something that wasn't the traditional white and with more of a modern feel. This fit the bill beautifully. I put it together with no problems, by myself in under an hour.Make sure you double check where you place the drawer tracks before screwing down. I had one track that needed to be aligned with different holes than the rest.
Table setup and sequence of service Place silent cloth smooth side up Set the first half of the linen; pull the last half softly Check the creases, make sure that the tablecloth is centered Place smaller tablecloth to the middle Make sure vertical and horizontal creases overlap each other Open the last half gently Make sure that creases overlap each other Place the napkins at equal distance Set the cutlery Place the bread plates Place the glasses Place the decoration and the menages Put the linen on the gueridon You should prepare for the gueridon: 2x bottles of water, 1x butter place, 1x transport plate with a napkin, 4x menus, 1x wine menu, 1x order pad, 1x clean black tray, 1x empty transport plate, 1x full transport plate, 1x service towel, 1x polishing cloth Sequence of Service Greet the guests Guide the guests to their seats Explain the menu of the day Give the menus Serve water, bread and butter Take the order from the guests Give the order to the kitchen Original copy goes to the hot kitchen The blue copy goes to the cold kitchen The yellow copy stays with the server Give the wine menu Take the order and remove the glasses if necessary Present the wine and serve it Let the host taste and serve Do not forget to pour more wine for the host Change of remove the cutlery if needed Serve the appetizers When guests are finished, clear the appetizers plates Do not forget to refill the water, bread and butter If guest order different kind of wine, change the glasses Present the wine and serve it Serve the main course Clear the main course, bread and butter Clean the table with a crumble and set up the cutlery Remove the menages Serve the desserts Clear the desert plates Serve the hot beverages if needed When guests are leaving, follow them and thank for visiting Clean the table with tray in one roll When you finish, leave the table cloth on the table ( when the guest leaves, tale the linen away ) Clean the gueridon Polish glasses and cutleries and clean CIS4 area
Benim bildiğim flambenin önce tavada şeker kahverengi olana kadar eritili sonra süt kreması ardından tereyağ en son viski ilave edilerek muzlar bu marinada konarak 2dk çevrilir tabağa alınarak üstüne tavadaki kremadan dökülür ceviz veya kavrulmuş yeşil fıstık serpilerek servise verilir istenirse yanına sade dondurma konur
1. rub the glass 7 turns 2. ignite the burner. 3. put a, 1 tbls, brown sugar in the glass and put on burner. 4. melt the brown sugar while continually turning it by the base rim. 5. add t 2 ounces of warm Irish whiskey, continue turning. 6. carefully ignite the whiskey in the glass turn slowly two more turns. 7. remove the glass stand upright dousing the flameswithl with hot coffee. 8. using a dry spoon. scoop very well whipped Cream over the wet bottom of an over turned spoon ,onto the coffee. 9, sprinkle with chocolate if desired. Done.
Ok he must be using a high end pan for those flames..i always flambe my crepe suzette but the flames dont go out as soon as i put my pan on the fire..i have to use a torch :0 Damn copper
Thank for sharing, I been in this industry 25 years, executed more than 5k weddings, gala events and high profile events. Also been a restaurant manager for several restaurants. We all make mistakes. One way or another. Speacially if you work for a restaurant that gives you several tables and are focus on making money instead of service. I enjoyed your video. Great job. People don't understand that you miss out in life because of this job. Holidays, family events and you stay up late every night. So please support your brothers and sisters In this industry and keep the trash talk out. I would like to see how you use your POS. As there are 1000 ways to do it.
👍🏼👍🏼
sooooo many mistakes... I am soo surprised that this is Cesar Ritz standards(((((((((((((((((((((((( anyways good luck
That was about the common way when I had my first Irish Coffee, served at table side, in Hong Kong about 40 years ago. She skipped the step of igniting the whisky before pouring the coffee. Nevertheless a good demonstration.
Ave enjoyed this video am a learning n my greatest fear during service is that I shake a lot I don't know how to overcome that help please... Studying at MTTI
afternoon if posible show me how you can set buffet station in restaurant. thank you.
Definitely wrong he should take empty plate from left side
I am a yacht stewardess and I have loved this video, congratulations
That's helpful as I'm training as waiter
This was perfect as a vanity desk for me. th-cam.com/users/postUgkxMAlHv7-BBWMrPRm5-uEoD6rtdT7SG2Qr Especially the glossy finish. Easy to cleanI was looking for something that wasn't the traditional white and with more of a modern feel. This fit the bill beautifully. I put it together with no problems, by myself in under an hour.Make sure you double check where you place the drawer tracks before screwing down. I had one track that needed to be aligned with different holes than the rest.
F&B and the oyster part?
Very gud5star
Table settings
❤❤❤❤❤❤❤❤
Table setup and sequence of service Place silent cloth smooth side up Set the first half of the linen; pull the last half softly Check the creases, make sure that the tablecloth is centered Place smaller tablecloth to the middle Make sure vertical and horizontal creases overlap each other Open the last half gently Make sure that creases overlap each other Place the napkins at equal distance Set the cutlery Place the bread plates Place the glasses Place the decoration and the menages Put the linen on the gueridon You should prepare for the gueridon: 2x bottles of water, 1x butter place, 1x transport plate with a napkin, 4x menus, 1x wine menu, 1x order pad, 1x clean black tray, 1x empty transport plate, 1x full transport plate, 1x service towel, 1x polishing cloth Sequence of Service Greet the guests Guide the guests to their seats Explain the menu of the day Give the menus Serve water, bread and butter Take the order from the guests Give the order to the kitchen Original copy goes to the hot kitchen The blue copy goes to the cold kitchen The yellow copy stays with the server Give the wine menu Take the order and remove the glasses if necessary Present the wine and serve it Let the host taste and serve Do not forget to pour more wine for the host Change of remove the cutlery if needed Serve the appetizers When guests are finished, clear the appetizers plates Do not forget to refill the water, bread and butter If guest order different kind of wine, change the glasses Present the wine and serve it Serve the main course Clear the main course, bread and butter Clean the table with a crumble and set up the cutlery Remove the menages Serve the desserts Clear the desert plates Serve the hot beverages if needed When guests are leaving, follow them and thank for visiting Clean the table with tray in one roll When you finish, leave the table cloth on the table ( when the guest leaves, tale the linen away ) Clean the gueridon Polish glasses and cutleries and clean CIS4 area
It’s called Bananas Foster. Kind of like Caesar salad it has a name so share it with the world.
Both wrong 1 and 2. You must use what in Italy is called clips, fork and spoon. The first method in particular is outrageous.
Guys your have served and removed the plates from same side. Isn't it suposed to use right side and left side ???
100x in mijn gedachte herhaald
Thank you for sharing it's a professional way to teach the waiters, congratulations.
🤣🤣🤣🤣
What's the point of using acidic ingredients? If it's to prevent sugar crystalization, the fat (butter) already does that.
all wrong
Recipe?
Is it just me or does the background music sorta slap?
oke Pak martin
il faut etre une grande balace pour exercer ce metier,,,avec le stresse et la fatigue,,,,metier mesireux
Benim bildiğim flambenin önce tavada şeker kahverengi olana kadar eritili sonra süt kreması ardından tereyağ en son viski ilave edilerek muzlar bu marinada konarak 2dk çevrilir tabağa alınarak üstüne tavadaki kremadan dökülür ceviz veya kavrulmuş yeşil fıstık serpilerek servise verilir istenirse yanına sade dondurma konur
Song?
Copyright
Aph 1 Like
Up🗿🗿
1. rub the glass 7 turns 2. ignite the burner. 3. put a, 1 tbls, brown sugar in the glass and put on burner. 4. melt the brown sugar while continually turning it by the base rim. 5. add t 2 ounces of warm Irish whiskey, continue turning. 6. carefully ignite the whiskey in the glass turn slowly two more turns. 7. remove the glass stand upright dousing the flameswithl with hot coffee. 8. using a dry spoon. scoop very well whipped Cream over the wet bottom of an over turned spoon ,onto the coffee. 9, sprinkle with chocolate if desired. Done.
This guy needs to shave his hand hair.....
A bit of waste which could be eaten
Thank you so much for video
P
Ok he must be using a high end pan for those flames..i always flambe my crepe suzette but the flames dont go out as soon as i put my pan on the fire..i have to use a torch :0 Damn copper
Fantastic
Bakwas video h sab kuch to itna jaldi jaldi show kiya h kuch samnjh m nhi aara
thank you for your sharing
Lesson is very good to learn more
Best knowledgeable video I have ever watch thanks god bless you
What is the different on taste between method 1 and 2 chef ?
Aucune différence le résultat est le même 🇨🇵
metod 1-omg:-(((
Fain la practică:))...
Ai dreptate
Auzi bă da cine nb.. gătește îmbrac în costum ?
Nu știu bro ..
Noi?
I loved this video! I have made this recipe many times now and this video helped me do it. 👍
Brown sugar, sliced bananas, thicken the solutiion more
Ahahahahah
genug um ein wenig zu lernen,super:)
That's a shit cook haha
OPEN THE WINE IN FRONT OF THE HOST, SET UP NAPKINS ON GUEST LAP, OFFER COFFEE, TEA, ETC...... WITH DESSERT.
Thank for sharing, I been in this industry 25 years, executed more than 5k weddings, gala events and high profile events. Also been a restaurant manager for several restaurants. We all make mistakes. One way or another. Speacially if you work for a restaurant that gives you several tables and are focus on making money instead of service. I enjoyed your video. Great job. People don't understand that you miss out in life because of this job. Holidays, family events and you stay up late every night. So please support your brothers and sisters In this industry and keep the trash talk out. I would like to see how you use your POS. As there are 1000 ways to do it.
Thanks for sharing your experience 👍👍
I really appreciate sharing your experience with us as I'm thinking to keep working in this industry instead of searching for other options