tag:blogger.com,1999:blog-81331305260041262612024-02-20T16:18:36.735-08:00Serving tables is not a job its a lifestyle!This a blog to make people understand the service industry. It will have tips on how to be a more successful server, restaurant reviews, and a current view of the inner working of a fine dining restaurant.Shaundon Castonguayhttp://www.blogger.com/profile/01560698631265031965noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8133130526004126261.post-91982298016250094532011-08-09T20:05:00.001-07:002011-08-09T20:16:23.044-07:00Mendoza's - ReviewI take great pleasure writing reviews for establishments like Mendoza's. Mendoza's is perfect for what it is. Authentic Michoacan fare, where everything is homemade, the mariachi band is loud, and the buzz is deafening. It was supremely busy and the food took a lifetime to arrive, but it was definitely worth the wait! Everything was tremendous, down to all the sauces in the squeeze bottles (which I thought of stealing so I could have them later). I definitely found my new favorite "Mexican" restaurant. Come here, take your time and enjoy something wonderful.Shaundon Castonguayhttp://www.blogger.com/profile/01560698631265031965noreply@blogger.com0tag:blogger.com,1999:blog-8133130526004126261.post-27958714189572761562011-08-07T19:46:00.000-07:002011-08-07T20:23:04.058-07:00Meadowood Restaurant- ReviewDining at Meadowood Restaurant was certainly an enlightening experience. After a full day of wine tasting and loving the pure beauty that Napa had to offer, my boyfriend and I decided to finish our perfect adventure with an evening of extravagance. We journeyed up the winding roads of St. Helena, famished and nervously excited, praying that our experience would be live up to the vaulted expectations that we had. The setting was picturesque, looking up, the milky way lit up the night sky, the smell of the trees enlivened our senses. The only way to describe the setting is pure romance. It was beautiful, the ambiance was hushed but still comforting. The evening began with two glasses of Krug.<br /><br />I would like to think that I, like my boyfriend, am a completely unique diner. I rarely do a "standard" tasting menu an I order way too much food for my own good. Meadowood offers two styles, a tasting menu of nine courses and a Summer prix-fixe menu of four courses. My boyfriend and I found ourselves in a predicament. The tasting menu, to be honest, was not nearly as exciting to read as the prix-menu and we wanted to try more than just four items from that menu. We ended up trying everything offered on the prix-fixe menu, which ended up being a total of fourteen courses. <br /><br />Each course was exquisite. Chef Kostow's vision of California cuisine is a revelation. Each course was thoughtful and balanced, presenting an elegance rarely found in a Chef so young. The best bite of the evening came from the Lobster, Morel Mushroom, Sweetbread, and Black Truffle course. As if peering into my soul, Chef Kostow created a dish of everything I love most in life. It was so perfect, I forgot how to speak. I sat in a catatonic trance, unable to move, reeling from the feeling of pure bliss. It was literally that grandiose of a moment. I completely understand why Michelin bestowed three stars to Chef Kostow. Completely deserved.<br /><br />Service here is remarkable and by far the best I have ever had, anywhere. As a professional in the industry, I am constantly disappointed by service, jaded because I can spot a flaw without any hesitation. Olin was our server and he was a consummate professional. His gate and personality were indicative of an illustrious pedigree, his demeanor was warm and welcoming, and he was on point throughout our entire experience.<br /><br />I loved Meadowood. They made us feel like we were the most important guests in the dining room. Every moment was appreciated and lovely. I cannot wait to come back and do it all again.Shaundon Castonguayhttp://www.blogger.com/profile/01560698631265031965noreply@blogger.com0tag:blogger.com,1999:blog-8133130526004126261.post-80479331065082957322011-08-07T19:39:00.001-07:002011-08-07T19:44:45.343-07:00I am back.So I created a blog last year to explain the service industry to the world and got caught up in life. I am back now and will be writing with a vengeance. After spending the last year opening a potential two michelin star restaurant and working with one of the brightest chef's in the entire world, I now know how I want to convey my expertise to the world. Look for my new reviews on here, subscribe to my blog, leave me comments. I am an open book and am looking to share my love of food with othersShaundon Castonguayhttp://www.blogger.com/profile/01560698631265031965noreply@blogger.com0tag:blogger.com,1999:blog-8133130526004126261.post-32655644633137324822010-08-16T02:48:00.000-07:002010-08-16T02:54:28.079-07:00Opening a restaurant!Hey Blogworld,<br /><br />It has literally been months since my last post. Well, a lot has changed since then. I have moved on to a new restaurant. Benu in San Francisco. I am a captain here, where Chef Corey Lee is in the process of revolutionizing the way we view fine dining. This has been a process that I started in March, actually right around the time I started this blog, and have been working, along with my fellow Benu people, on opening the restaurant. <br /><br />Well, we finally had out opening night, August 10th and it was amazing. This blog will change slightly, to reflect the new challenges associated with opening a restaurant, to perhaps explore a new dimension of serving tables. First off, I want to say that opening night for me personally was a challenging experience. We are still getting used to the space and of course, mistakes are bound to happen. I made two my first night, but persevered and had an amazing rest of the week. One of the things that is important to remember, no matter how big/small of the mistake, always push forward and continue to work. Never let getting yelled at stop you from giving the guest an amazing experience. <br /><br />As I continue to grow at Benu, I will be updating based on nightly situation's as well as exploring the world of the critic. Benu is due to start receiving critiques within a month, so it is definitely an exciting time. Other than that. I will update on Tuesday, with a nightly recap of service, and start a new topic of discussion!<br /><br />Good night!Shaundon Castonguayhttp://www.blogger.com/profile/01560698631265031965noreply@blogger.com0tag:blogger.com,1999:blog-8133130526004126261.post-46058798670302600162010-03-29T22:49:00.000-07:002010-03-29T23:02:53.578-07:00The ability to not say NO!As I was dining recently at The French Laundry, the only three Michelin starred restaurant on the west coast and the restaurant that can proudly say it was voted the best restaurant in America, I learned one of Chef Thomas Keller's personal philosophies. He said, "Never say no!" So many times when we find ourselves at our most busy moments we forget that other people are in need as well. So many times the word 'NO' is used in a restaurant and in order to become truly successful at a restaurant that word needs to be eliminated from your vocabulary. <br /><br />Today we will discuss two different aspects of NO and how it affects the dining experience. The first is telling the customer "No". Many diners are not foodies, they are the inexperienced amateurs who make up the majority of the population. Many of these diners have walls/guards up when they walk into an expensive restaurant and are looking for that one mistake/nuance to hate it, and most likely write about it. Also, with any diner there tends to be a lot of special requests, whether it be a dietary restriction/allergy or just a dislike for what is on the menu. They, in order to have the dining experience they are looking for need us to always responded with "Yes, I can do that for you." I know this might sound difficult, but it is imperative that we succeed in always saying yes, even if it means getting reamed the Boss/Chef/Manager. As a professional I have experienced first hand what happens when you tell someone they can't have what they want. People write about it, every flaw becomes a major problem, and you then get yelled at. It's better in the long term for your guests and for yourself if you suck it up and just say yes!<br /><br />Another aspect of NO is telling your peers NO. You cannot ever tell someone who needs your help no. You are never that busy, ever. There are many obvious reasons why you must always help someone in need, even at your most busy. First off, they are going to remember that you refuse to help them and they are less likely to help you in return. Their service will suffer, which will make the guests experience suffer, with an end result of both of you getting yelled at (again I speak from personal experience) and honestly, you don't want that reputation. No owner/manager is going to want someone on their staff that says NO, that won't take the necessary steps to guarantee the overall experience of the restaurant.<br /><br />So that's it, NO doesn't exist, only YES, your guests will be happy that you accommodated them, your reviews are more likely to be positive and imagine this. What if one of the guests you review is a food critic for a national publication and it gets written, that you refused accommodate their special request? How are you going to explain that? Exactly...Just say YES! and with that I say good night!<br /><br />Take Care,<br />ShaundonShaundon Castonguayhttp://www.blogger.com/profile/01560698631265031965noreply@blogger.com0tag:blogger.com,1999:blog-8133130526004126261.post-51165012456197390422010-03-23T23:01:00.000-07:002010-03-23T23:17:20.727-07:00Pretention vs. AttentionYo yo yo,<br /><br />It's time for another update. I thought today I would continue discussing service and service styles that you will find in most fine dining restaurants. I recently ate at a restaurant for lunch and had a more than decent time, but the service was cold and shrewd. The management staff was stuffy and pretentious and as I was thinking about rating the restaurant I couldn't help but want to take away points for lack of warmth.<br /><br />Don't get me wrong, the server, a young female (which is rare), was friendly enough, but the she rarely smiled and really showed no depth as a professional. She marked the table correctly and things were served in a timely fashion, but there was something missing. It's so important to connect to your guests and it is your responsibility to do so. If there is no connection, there is no experience. Every single person in the restaurant had this lethargic and unapproachable look to them, so much that it made me feel weird. It's disconcerting when you are spending $100 for a lunch to have that feeling. The serving assistant looked mean, like he hated being there, the manager was uptight and had that "I am looking down on you look" and that's not what people need when they are spending their money. The funny thing is reader(s), I watched the server interact with the bartender who was across the large dining room, not necessarily completely visible without looking through a large glass pane diagonally across from where I was sitting, laughing and smiling acting completely different with him than with us. Don't get me wrong, I don't need a jester at the table, but bring the warmth and smile you had with your coworker to me, because frankly he doesn't give you your tip. (You can find my review for Spruce, San Francisco, Ca on Yelp tomorrow!)<br /><br />There is a fine line, there always is, when dealing with this echelon of restaurant. Personality and attention, warmth and genuineness has to be part of you repertoire because if they are not, get out of this industry because you are wasting your time . People do not want pretentious service, there are a hundred other restaurant who will provide that warmth with great good, and your restaurant will fail. Overall, I am not completely hating on this restaurant, I really didn't mind the experience, I just wish they would have cared as much about me, a 20-something guy, casually strolling in for lunch as they did for the group of six ladies to my left who were ordering wine and who probably had a larger check. Again, this ties in with the "you never know who is serving you" idea. Oh well, just pay attention, don't be pretentious, be humble and approachable and you won't have any problems.<br /><br />Have a good night,<br />ShaundonShaundon Castonguayhttp://www.blogger.com/profile/01560698631265031965noreply@blogger.com0tag:blogger.com,1999:blog-8133130526004126261.post-8634452552078973642010-03-22T00:37:00.001-07:002010-03-22T00:53:38.650-07:00It's been a while!Good Evening Bloggers,<br /><br />Well it has been a busy week for me and I have ben on vacation. I worked this weekend and took some time to think about what I wanted to write about next. This blog will be dedicated to "UNCOMFORTABLE SERVICE"! We have all had that server who made us uncomfortable, whether it be because of attitude, speech, or general oddness. Let me tell you a story...<br /><br />I was in Las Vegas this last week with my family and was famished, literally starving from inhaling cigarette smoke and pushing small buttons that read "max bet" on the slot machine for eight hours. We decided to walk to Aria, the newest casino in city center and test the waters. We came across Cafe Vettro, a posh, modern, cafe setting, that I guess had food that would be simple yet comforting. We were seated easily enough, the hostess walked away as we went up to the counter, which was odd, then scurried over to us before I could start to complain (let me remind you, I was STARVING, so I was definitely on a short fuse). We were seated, the restaurant was basically empty and we were greeted by our server. This dude was weird from the beginning. HIs presence was ominous and his gaze was piercing and definitely uncomfortable. He took forever to do anything and made odd comments like, "this is the most expensive caesar dressing in the world, made with white anchovies!" It made me very uncomfortable the way he would stand there for twenty seconds before leaning forward and speaking. It made me want to leave. (This review can also be read on YELP)<br /><br />Now, some of you might ask, what is wrong with what my server did. First thing that was wrong was taking forever. When you have been drinking, as most people in Vegas had been doing, the first thing you want to do is get them what they need. It keeps them busy, and even if you are not drinking, bread and drinks are more likely to keep your guests from noticing that the food is taking an inordinate amount of time. Also, never leer at your guests. People are more likely to be uncomfortable if you just stand there and stare. Lastly, never make a comment about the expense of an ingredient! It doesn't matter, it doesn't make the salad taste better, and honestly it's not going to make the salad more enjoyable. Just leave it out! Some people will even get angry if you start mentioning prices of things. I mean, seriously, so it's expensive caesar dressing, not WHITE TRUFFLES!<br /><br />The point is bloggers, even in the most casual of environments you want your guests to feel comfortable and for the majority of the time, it's not rocket science. One thing you do have to understand is that it gets more difficult as you ascend towards a higher price point. In today's economic climate, it's hard for people to spend money, comfortability is key, if you can't make them feel comfortable they won't like the food, they won't like you, and I promise they will tip accordingly. <br /><br />Have a good night,<br />Shaundon<br /><br />P.S. Tomorrow's blog will be about the word NO!Shaundon Castonguayhttp://www.blogger.com/profile/01560698631265031965noreply@blogger.com0tag:blogger.com,1999:blog-8133130526004126261.post-59577685739300673732010-03-10T09:40:00.000-08:002010-03-10T09:46:30.436-08:00Good Morning!Good Morning,<br /><br />Today is going to be a long day so I thought I would blog while I had the opportunity. I was so excited last night when I finished posting my first blogs, and thought about how I wanted to expedite this process. I decided that once I am off my vacation I will break up my blogs into three sections. The first will be about service, the steps of it, the process, and the ideologies of the art. The next part will be about food and restaurants, reviews and suggestions for how to fully enjoy your dining experiences. The last section of my daily blogs will be about sharing the inside secrets of restaurants, i.e how to procure reservations, etiquette, and perhaps just passing along the information necessary for you to become a savvy diner. With that, have a great day and eat some good food!<br /><br />Until tomorrow, <br /><br />ShaundonShaundon Castonguayhttp://www.blogger.com/profile/01560698631265031965noreply@blogger.com0tag:blogger.com,1999:blog-8133130526004126261.post-5573545951706582062010-03-10T00:20:00.000-08:002010-03-10T02:10:03.780-08:00What are the differences between good and bad service?Good service doesn't have to come from a Michelin rated restaurant, it can be found anywhere. Also bad service can be found at some of the best restaurants in the country. This year it was my resolution to have this year be, THE YEAR OF DINING! I love to eat, I love to experience new cuisine, something that will excite my palette and show me something I have never seen before. In my quest for knowledge and search for the perfect meal I have encountered a multitude of situations where I have encountered good service and frankly horrendous service.<div><br /></div><div>I think, first off it is important to discern the difference between good and bad service. I, as a server, recognize that each individual requires different things from me in order to have a good experience. First and foremost it is my and any servers responsibility to understand that and to recognize that each guest is different and requires the adaptation of that server in order to have an acceptable if not great experience. If a server is not able to adapt to each guests individual needs they will not be successful.</div><div><br /></div><div>Another important attribute a server must utilize in their repertoire is the ability to know what the guests needs before they have the opportunity to realize they need it. This can be as easy as keeping their water filled, replacing a napkin when it's dirty, or something as important as asking if they have a food allergy. Ladies and gentleman that is a big one. Most people forget to say something about their allergies, some people for instance, my sister who has just developed a peanut allergy in her mid-20's, has still not learned to remind people of her allergy. On multiple occasions this has come to bite her in the ass! You do not want to kill anybody and take it from me, if you try and be preemptive and are aware of what the guests needs at all time, your service will be applauded and the gratuity is guaranteed to be higher.</div><div><br /></div><div>There are so many things to be aware of as a server, time management is a big one. You need to ask yourself this question, are you a good multitasker? Can you handle being screamed at by your manager and still maintain an eight table section on a Saturday night with a Chef who is yelling for food runners? How bout marking these eight tables for each course of a ten course tasting menu, while pouring wine pairings for these tables, bussing those tables, helping your fellow teammates, while still maintaining your composure all the while exuding charm and personality? Do you think you can do that? If so, then you are probably a badass server (just like me :-)).</div><div><br /></div><div>I think you get the point, these are just some examples of traits that I have seen in restaurants as well as traits that I try to implement in my daily life as a professional. If you can't do these things unfortunately you probably will not be successful as a server. </div><div><br /></div><div>There is another side of service and that becomes very apparent with some severs. There are some negative attributes that servers (as well as myself) can show that will be detrimental to you and your guests experience. I think it is really important to showcase examples in order to explain my thought process. So...I recently dined at a Michelin rated restaurant for my birthday and it was listed in the reservation that I was celebrating with my family. It was never mentioned, throughout our entire experience, well not mentioned until I was walking out the door. Servers should know exactly why the guests are there especially if a note is made on that reservation, it is obviously of some importance and needs to be taken seriously. With the information so readily available on the internet and blogging so popular with sites like Yelp! and Chowhound, it can be a costly mistake to you and your employer to not take these notes seriously.</div><div><br /></div><div>Another HUGE mistake a server can make is prejudging a table. First off, WE ALL DO IT! It's our job to read our tables, but trust me, do not take anyone for granted, you never know who it could be. It's hard, because as professionals we make out living based on the generosity of others and honestly we know that certain cultures spend less and tip worse than others (something I will cover later), and it's hard not to judge those people when they first arrive in your section. Here is an example, the server at the aforementioned restaurant judged me and my family the moment we sat down. I have to say my family is not as functional around fine dining as I am, I am trying to teach them but honestly it takes time. My mother has always been price conscientious and has issues spending money on a premium product. The server noticed right away that we weren't going to be his "money" table and his attitude changed in that split second from that of welcome to disdain. It carried through the entire meal, my whole family noticed. The thing he didn't know was that I am a blogger for Yelp, a Yelp Elite member, a service professional, and an extremely vocal member of my community. I could have ripped him a new asshole, but I didn't out of the tremendous amount of respect I have for the Chef. He almost ruined the experience with his attitude toward us and his lack of interest in out experience.</div><div><br /></div><div>Lastly, pay attention, it's that simple. If you are present and attentive 8 out of 10 times you will be successful. If you care and are consistent on a daily basis it will make your job that much easier. As I dine, I will continue to evolve my theories of Good/Bad service and will relay that to you but until then I leave you with this thought...</div><div><br /></div><div>Sometimes I feel like I am taken for granted. Great guests, you know the ones that tip well, who make you laugh, and make you feel important are few and far in between the norms of the schmucks that dine, but when you find those guests they are the ones that make your job so amazingly worth it, and they are the people the make this life choice worth while. Look for them they are out there and they can change your life (again something I will go into on a later date).</div><div><br /></div><div>Goodnight BlogWorld,</div><div>Ttyl!</div><div><br /></div><div>Shaundon</div>Shaundon Castonguayhttp://www.blogger.com/profile/01560698631265031965noreply@blogger.com0tag:blogger.com,1999:blog-8133130526004126261.post-59726608678311424872010-03-10T00:04:00.000-08:002010-03-10T00:16:36.674-08:00This is only the beginning...Hello Blogworld,<div><br /></div><div>Welcome to my blog. My name is Shaundon Castonguay. For years I have thought about starting my own blog, throwing my voice out there to enlighten and share my experiences. I am a server by profession, I have been in the industry for six years working my way from the bottom at Johnny Rockets to where I work today at a Michelin rated restaurant called The Plumed Horse in Saratoga, Ca. </div><div><br /></div><div>As a service professional I come in contact with a multitude of individuals and cultures, some of whom are wonderful diners and some of them who frankly suck. I have always wanted to start a blog to talk from an inside perspective about the service industry, to share my feelings on service and to make people understand that they hold our monetary successes in their hands.</div><div><br /></div><div>Everyday it seems that my coworkers and myself always start a conversation about food and service, about how people do not understand what it takes to do what we do. We are constantly being hounded to provide an amazing experience, a long-lasting feeling of wonder for something that is intangible. Honestly, it is incredibly difficult to achieve this goal. People in this industry are constantly feeling disrespected and I believe it is because people take a blind eye in trying to see what we are attempting to accomplish. In this blog, I will vocalize my knowledge, through my experiences in the workplace, to my own dining experiences to bestow wisdom to the masses, well to those of you who care to read, how to dine, some places worth dining, and dining etiquette for how to not be a DD (Douchebag Diner).</div><div><br /></div><div>Thank you for reading,</div><div><br /></div><div>Shaundon Castonguay</div>Shaundon Castonguayhttp://www.blogger.com/profile/01560698631265031965noreply@blogger.com0