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The Deal
Featuring eagles, hawks, falcons, and even a vulture profiled by the BBC, World of Wings offers a large collection of birds of prey. Visitors can view these creatures in close quarters, learning and experiencing their habits, breeds and history. A daily flying demonstration will also take place, showing raptors in full flight and making for a perfect picture opportunity.
Choose from the following options for entry:
£6 for two people (Up to 48% off)
£11 for four people (Up to 52% off)
£16 for six people (Up to 54% off)
Groupon asks David Ritchie, director at World of Wings, about the birds and guests at the high-flying centre.
G: How are the birds brought to the centre?
"Birds come to be at Wings in one of three ways – some are from other centres, some are born at our centre, and the rest are rescued."
G: Do you have any favourite birds?
"There are over 60 birds at the centre ranging from the tiniest Little Owl up to our huge African vulture. A third of the birds are rescue birds, so the most recent arrival tends to be the staff favourite."
G: What kind of visitors do you get?
"We see people of all ages. Visitors range from those with a great knowledge of birds to people who know absolutely nothing about birds but are keen to learn."
G: And finally, what is your favourite part of working at the centre?
"My favourite part is the wonderful feedback from the visitors. It's such an amazing and unique experience which leaves people really impressed."
World of Wings is a high flyer on TripAdvisor with 4.5/5 stars. The majority of its visitors thought it to be an excellent day out for the whole family, with a good amount of interaction with the birds and friendly knowledgeable staff.
Details verified 30/10/2013.
Learn more about Groupon's Merchant Reviews Policy.

subset: commoncrawl


text:
Most Recent Articles In Digital
Latest Digital Articles
- Age of Omnichannel Arrives Across Retail
- The New York Times Hires Editor for Innovation and Strategy
- Barneys New York and Connor to Collaborate in Digital Realm
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But in terms of the most growth within a specific social medium, Duplantis is quick to point to Facebook, where the brand just surpassed 2 million "likes." He said it's the "rich visual and interactive environment" the platform provides that allows such a positive consumer response and engaged fan base.
"Social media 1.0 was the Wild West, but no one wants 2.0 to turn into boring tract housing. The brands that embrace authenticity, innovation and strategy over safety and sameness will succeed during the next wave," Duplantis said.
As they enter Web 2.0, Kate Spade and Coach had to overcome a learning curve with respect to the dissemination of content and information. The two brands found that what worked best for them was taking a step back and learning to converse with fans, rather than just dictating the dialogue — or what Mai refers to as becoming an "engagement brand."
She divides the fashion industry's digital initiatives into two categories: broadcast brands — where the communication message is based on broadcast, and companies produce the content they're broadcasting through various channels — and engagement brands, where consumers are truly engaged in a two-way dialogue with the brand.
"Not all brands want that two-way dialogue, especially those that are higher end and more luxury. It's not within their DNA and social structure," said Mai, citing JewelMint as an engagement brand and Yves Saint Laurent as a broadcast brand. JewelMint is a social shopping e-commerce platform founded by MySpace founder Josh Berman, and it allows consumers to participate in the business. Users are encouraged to get involved in the creative process and vote on content, and the site also uses crowdsourcing to choose and name product.
Oscar de la Renta is another brand whose social media personality has had a strong year, even though it did not dive in as early as some other designers. Vice president of global communications Erika Bearman actively started tweeting under the handle @OscarPRGirl in 2010 (even though the brand launched the Twitter page in June 2009), and followers on the medium have grown by 133 percent since February 2011 to over 70,000 and almost 450 percent since September 2010, when the brand had just 12,800 followers.
Bearman cites a recent Facebook initiative that celebrated the launch of the fashion house's new fragrance Esprit d'Oscar as being effective in attracting fans on the platform. The brand's "likes" grew by 40 percent in a one-week period, and 5,000 users participated in a feedback survey on the scent, post-sampling (25,000 fans "liked" de la Renta's Facebook page in order to receive a sample of the fragrance).
Bearman added, "Every day we look more like a publisher — creating stories for our fans, and tailoring them in a unique way for our different social platforms. This is social media 2.0, and brands are not just creators, but distributors of content. As the landscape quickly changes, we feel it is important to be somewhat fluid. We are constantly evolving the way that we communicate."
With hardly any social media outreach in place just over a year ago — Alice + Olivia had just a few hundred Facebook "likes" in early 2010 and now boasts over 7,000, as well as 20,000 followers on Twitter — the brand plans to aggressively forge ahead in terms of engaging with its fan base.
"It took me so long to find someone that I thought could create a site and understand my aesthetic. I really refrained from all Internet until I felt I found someone that could bring to life what I wanted," said Alice + Olivia founder Stacey Bendet, who announced a relaunch of the company's blog today.
She is quick to acknowledge that she sees more of a response from fans when she personally tweets from the brand's Twitter handle herself — versus another member of her team — and certain things, such as sending e-mail blasts twice a week, aren't as effective as sending one a week. The same goes for Bendet's "4AM Finds" column (where she highlights what she's inspired by at the moment): She found that when she produced two a week it was "getting diluted." When she tried penning one post per week, people were opening and viewing the link in much higher numbers. She adds that the new blog will be produced by herself, an in-house stylist and plenty of contributions from Bendet's famous friends — including Gwyneth Paltrow, who edited this week's edition of "4AM Finds."
"The content is changing. It' s becoming this sort of Alice + Olivia world magazine, a combination of my voice and all the images, ideas, people and places that inspire us here," said Bendet. "I think it's a true look inside our world. It's like written reality TV and a glimpse inside what happens here in a very organic, everyday way."
Rebecca Minkoff, one of the more active in fashion's digital sphere, was another to join the party a little later than some of its contemporary counterparts (the brand currently has over 35,000 fans on Twitter and almost 26,500 "likes" on Facebook). But this has only affected the company positively, and according to ceo Uri Minkoff, in addition to learning the value and power of directly connecting with the consumer, the brand has only grown through this direct involvement, coordination and inter action.
But he admits he might have taken it a bit too far when colleagues tried to answer and please "everyone."
"This can be tough when the numbers get overwhelming, so we created a better system," Minkoff added. "It was a better business intelligence system to filter data and get weighted opinions. There is the sorting of key data from taste makers, bloggers and press, as well as general consumers, and how to best process this data for consumption internally to key resources who need to know, and then how best to go out to each segment with replies and responses."


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This is a photo from our recent class. The class was Tactical Combat K9 Tracking, sponsored by the Nash County Sheriff's Office in North Carolina. It was attended by five different agencies. The purpose of the training was steps on how to handle the armed felon who hit the woods, and how to effectively and safely go in and get him. It taught us to effectively enter the woods with a K9 team and a team of 4-7 officers.
Submitted by Sgt. Eddie Moore, Nash County Sheriff's Office, NC
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Welcome! You are browsing as a guestWould you like to see 340 projects made from this pattern and much more? join Ravelry now What am I missing?
Swedish Fish
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Scott Bordow is a sports writer with The Arizona Republic and an avid golfer (although you can't tell from his putting stroke). His blog appears on azcentral.com. Follow Scott on Twitter at @sbordow.
Over the years, veteran Arizona sports writer Scott Bordow has had the good fortune of playing some of the finest golf courses in the Phoenix/Scottsdale area. Here are his 10 favorites.
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Dreamland on DVD
2 Entertain have released details and the artwork for the UK DVD release of Doctor Who: Dreamland.
The 2 disc DVD set contains all 6 episodes from the computer animated web series starring David Tennant and Georgia Moffett.
Extras include Doctor Who's Greatest Moments – a 3 x 60 minute retrospective taking viewers on a journey through time and space to relive action from the legendary sci-fi show from 2005 onwards.
Dreamland is set for release on the 1st February 2010.
See the DVDs section for more details.
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text: Signs are up at the soon-to-be-former Grocers Supply distribution center across Studemont from Kroger just south of I-10 announcing Studemont Junction, the name meant to bring some . . . uh, conjunction to the odd-shaped 15-acre food-storage facility Capcor Partners bought late last year. To judge from the proposed site plan for the project, that'll be quite a task.


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How to Select the Best Fat Burner for your Needs
It is important to select the best fat burner for your body's specific needs. If you select something that is not strong enough, it will take longer to obtain the results you wish to achieve. A supplement that is too strong can lead to results that are too rapid, leaving loose skin on the body. Make your choice carefully by reading the description of each product carefully and compare it to your needs and lifestyle.
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text:
Chicago Restaurant Week - February 19-28, 2010
- nsxtasy Jan 7, 2010 02:52 PM
This is the big one, with over 150 restaurants participating. 3-course prix fixe meals are $22 lunch, $32 dinner. This year's participating restaurants are listed on the Chicago Convention and Visitors Bureau's website at www.choosechicago.com/eatitup/Pages/R...
For reports on meals during last year's event, see the discussion at http://chowhound.chow.com/topics/585615
I'm looking at the Merlo on Maple and Chicago Firehouse menus. They look great! Any other menus stand out to anyone?
re: rebecca_f
Last year, I did Cafe des Architectes and loved it. However, it's worth noting that they now have their very similar "neighborhood friends menu" Sundays through Tuesdays every week, 3 courses for $29. I also did one sixtyblue and was very disappointed.
Unfortunately, you won't be able to do Aigre Doux again. They've closed.
re: nsxtasy
Just did Cafe des Architects on Sunday based on your recommendations from last year and I was equally impressed. My table mate and I ordered the duck confit and shepherds pie for appetizer. The duck confit was a perfectly crisp leg and thigh of duck with a nice citrus salad. My shepherd's pie was heavy (creamy mashed potatoes on top and braised beef blow), but I didn't mind at all since a furious snow storm was whipping outside. I thought my friend's fish entree was a bit bland, but my flat iron steak was delicious and cooked precisely to order. I would ONLY want for a slightly tangier sauce to contrast with all the rich meat and umami mushrooms. Our desserts were equally solid. My friends praline crunch was a dense chocolate cake with crunchy nuts while my mango dessert would have been better had it been less sweet (maybe a mint leaf would have helped).
Cafe des Architectes
20 East Chestnut Street, Chicago, IL 60611
Choosing where to go during Restaurant Week is very difficult. You can't always tell which ones are a great deal, and which ones aren't. Some of the restaurants are priced such that $32 for 3 courses isn't the best deal they have. For example, La Sardine has a deal in which every Tuesday, you can choose any 3 courses from the menu for $25. OTOH sometimes restaurants will feature wines or other bargains in addition to the RW special, or even throw in an extra course. You just don't always know where the best deals are.
Of course, it's a great time to try a restaurant you've been wanting to try anyway, to see what it's like as well as to see what surprises they have as part of the Restaurant Week menu.
I'm looking forward to it, but haven't decided on any places yet. It's still early, and a lot of restaurants have not yet made their RW menu available on their website.
re: jgvick
Some of the restaurants offer significant savings during Restaurant Week, while at others the savings may be minimal. For example, restaurants like Blackbird, NoMI, and Naha normally cost a lot more than the Restaurant Week price; but at La Sardine, they have a special every Tuesday in which you can select any three courses for $25, which is less than the Restaurant Week price. Similarly, Cafe des Architectes offers their "neighborhood friends menu" Sundays through Tuesdays for $29, which is less than the Restaurant Week price. That doesn't mean you don't get great bang for the buck at these places; you do. You just don't save all that much more for Restaurant Week than at any other time. Hope that makes sense.
In case it helps, here are what I consider to be the best restaurants that are participating in this Restaurant Week promotion, in each of the following categories:
Contemporary American - Cafe des Architectes, Blackbird, Atwood Cafe, Naha
French bistro - La Sardine, Brasserie Jo, Mon Ami Gabi
Italian - Cafe Spiaggia, Coco Pazzo, Pane Caldo
Steakhouse - David Burke's Primehouse
Seafood - Hugo's, Shaw's, Catch 35
Tapas - Mercat a la Planxa, Café Ba Ba Reeba
Latin Fusion - Carnivale, Nacional 27
Mexican - Frontera Grill & Topolobampo, Salpicon
Asian - Aria, Le Colonial
Fine Dining - NoMI, Seasons
re: nsxtasy
Thank you very much for your suggestions ... My plan is to try at least 5 of them during the week. Thanks again.
re: nsxtasy
The Metromix website has its own recommendations for which places to check out during Restaurant Week (as well as which ones to avoid because they have similar promotions at other times). See http://chicago.metromix.com/restauran...
re: nsxtasy
Chicago Magazine weighs in with its own recommendations, including reservation availability, at www.chicagomag.com/Chicago-Magazine/F...
re: nsxtasy
This was the first one that I tried during Restaurant Week, and I will tell you that I will eat there again this week. The food was incredible. I did the lunch, and for $22, it was amazing. The Kobe Beef Sashimi was incredible ... and the truffel mayo ... OMG!! The Delmonico Steak was so tender ... But I was surprised that the server did not know what "blue" was, so I had to explain to him that it would be considered extra rare. The mushrooms had great flavor, and the basil whipped mashed potatoes were incredble. I did the "King" for dessert, but I want to go back and do the White Chocolate Cheesecake ... I saw that come out, and it looked unbelieveable. I think that I will also do the surf and turf dumplings the next time as well. Overall FANTASTIC!! So I thank you so much for that recommendation ... Oh, and I would do lunch for the special if possible. I just think that it is an incredible deal.
David Burke's Primehouse
616 N Rush Street, Chicago, IL 60611
re: jgvick
I second that! Had lunch there and it was an amazing deal and a great lunch!
re: jgvick
Here's the link to an article in the AV Club of Chicago (no, I have no idea who or what they are either) as reprinted in the Huffington Post. It claims to have applied some formula for the best deals. Worth a look.
re: chicgail
We're the arts and entertainment section of The Onion. :) Thanks for the referral!
re: emilywithrow
Thanks, Emily.
Phil Vettel, the restaurant critic for the Tribune, reports on his first Restaurant Week meal, lunch at Cafe des Architectes: http://leisureblogs.chicagotribune.co...
It sounds as though this is planned as a series to run throughout Restaurant Week.
re: nsxtasy
What a great job. Eating your way through Restaurant Week. And then getting paid for it.
re: nsxtasy
Vettel reports on dinner at one sixtyblue: http://leisureblogs.chicagotribune.co...
Funny, the two restaurants he has done so far for Restaurant Week are the same two I ate at and posted about on Chowhound last year: http://chowhound.chow.com/topics/598661
re: nsxtasy
Vettel's report on La Madia: http://leisureblogs.chicagotribune.co...
re: nsxtasy
Vettel has lunch at Morton's: http://leisureblogs.chicagotribune.co...
re: nsxtasy
Vettel has lunch at Eve: http://leisureblogs.chicagotribune.co...
Vettel has dinner at Epic: http://leisureblogs.chicagotribune.co...
re: nsxtasy
More reports from Vettel:
Lunch at South Water Kitchen - http://leisureblogs.chicagotribune.co...
Lunch at Markethouse - http://leisureblogs.chicagotribune.co...
Phil Vettel's "10 things to know about Chicago Restaurant Week" - http://www.chicagotribune.com/enterta...
Some restaurants are extending their participation in Chicago Restaurant Week - some for a few days, some for this entire week, and some for the entire month of March. More: http://leisureblogs.chicagotribune.co...
re: jguskadoo
This topic is for last year's Restaurant Week. There's a new topic for this year's Restaurant Week, at http://chowhound.chow.com/topics/759689 Spiaggia is not participating, but Cafe Spiaggia is. Use the link at that topic and you'll find a link to the menus for Cafe Spiaggia and other participating restaurants.


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text: Report: Canadian Police, Intelligence Thwart Terror Plot, Arrest Suspects Print article Send a Tip by AWR Hawkins 22 Apr 2013 post a comment Reports indicate Canadian police and intelligence agencies have thwarted a terror plot and made arrests in Montreal and Toronto. Details are scant, but it appears those arrested had been under surveillance for more than a year. The investigation was reportedly conducted in conjunction with the FBI and U.S. Department of Homeland Security. Canadian law enforcement officials have stressed the two men arrested today have no known ties to the Boston Marathon bombing. Sources close to the arrests claim the disrupted plot could have been "potentially more dangerous than the bombings and hostage-takings planned by the so-called Toronto 18." The Toronto 18 plot was uncovered and foiled during the summer of 2006. It included plans to blow up "the Peace Tower on Parliament Hill and the Toronto stock exchange," as well as plans to behead the "Prime Minister and other politicians." **UPDATE** CTV News is reporting the arrested suspects planned to derail a commuter train between Toronto and New York. The suspects are also reportedly connected to al Qaeda, though at this time no details to their involvement with the terrorist organization have been released.


text:
Blessid Union Of Souls I Believe Lyrics
Last updated: 11/19/2013 11:11:19 PM
Walk blindly to the light and reach out for his hand
Don't ask any questions and don't try to understand
Open up your mind and then open up your heart
And you will see that you and me aren't very far apart
'Cause I believe that love is the answer
I believe that love will find the way
Violence is spread worldwide and theres families on the street
We sell drugs to children now, oh why can't we just see?
That all we do is eliminate our future with the things we do today
Money is our incentive now so that makes it okay
But I believe that love is the answer
I believe that love will find the way
I believe that love is the answer
I believe that love will find the way
I've been seeing Lisa now, for a little over a year
She says she's never been so happy, but Lisa lives in fear
That one day Daddy's gonna find out that she's in love
With a Nigger from the streets
Oh how he would lose it then, but she's still here with me
Cuz she believes that love will see it through
One day he'll understand
He'll see me as a person, not just a black man
'Cause I believe that love is the answer
I believe that love will find the way
I believe, I believe, I believe, I believe that love is the answer
I believe that love will find a way
Love will find the way
Love will find the way
Love will find the way
Thanks to Black Reign and yes I'm black. e-mail: email@example.com for submitting I Believe Lyrics.
this is music! | Reviewer: AMANI NGUVILA | 11/19/13
the first time i heared this i was so amazed but so wonderful,i swear i like the message,the music.they real know what they are doing.is this group still present? we need to find and believe GOD's love coz is the only answer,i like you guys
Facts | Reviewer: Gill | 11/4/12
According to the "I Believe Story" from Blessid Union of Souls's compilation album Almost Acoustic (Volume 1), the song was written by vocalist Eliot Sloan in the early morning when he imagined the main piano sample which would be used in the song and then played it.
I always tell people, and it's the truth, 'I Believe' was written in the middle of the night at about three in the morning. I always used to live in downtown Cincinnati, a really cool spiral staircase up to my bedroom, which kind of ended up as my studio. I kept a piano there that my mother got me when I was nine. In the middle of the night I was hearing the melody and I thought, 'this is pretty.' I just had to get up and play it.
Eliot Sloan stated in an interview with The Celebrity Cafe that he wrote the song about his relationship with "Lisa", a girl he once dated. Lisa's father allegedly threatened to cut off her college tuition if she continued to see Eliot. They said good-bye and went their separate ways. He said that he still very much missed her, and placed a message in the liner notes of Home: "Lisa, give me a call sometime just to say hello, my number is still the same."
Now let it go cultists.
Real Love | Reviewer: Jonathan | 10/19/11
@Ellen Cherry Charles...yes, actually. They are Christians, and the meaning of the song has been declared by Eliot Sloan himself as referring to God when it talks about love. Love is the answer, and God is Love. It's not that others can't understand love, only that love means something different for Christians from others. The biblical definition of love is totally selfless. It's not a feeling. It's an attitude which leads to action. It forgives, remembers no wrongs, endures, etc. It's defined in 1 corinthians. The greeks had different words for the types of love. Biblical, Christian love is what's known as agape love. What most people think of is eros, which can certainly be a part of agape, but agape is much more than that.
Still Crazy After all these Years | Reviewer: Tom | 6/20/11
Like any other great artwork, we still talk about this song as if it was just released.The Keyboards playing sounds Devine as from whence it came.Sloan has certainly been in a place where "GOD IS LOVE" has been taught,and this song seem to be reverbarations of that teaching.LOVE WILL FIND A WAY(GOD IS THE WAY!!!)
Craigo | Reviewer: Craigo | 5/30/11
I believe Sloan was hopeful, but knew blacks will not be accepted in this age. I believe it's because they insist on being wierd and whites are in denial. Sloan even says "No F**king Way" at the end of the song.
excellent | Reviewer: Elbert @phil... | 9/24/10
Guys, I really like the essence of the song. Hope to have another songs from your band. Though some words are not emphasized well co'z you are Italian but if we get the message, it is very good. Thank you very much
No boundaries! | Reviewer: glowballz | 4/24/10
The 1st time i heard the song is when i was in highschool. wow! what good lyrics and music and video. that's it til i've found myself got caught in the same situation (just like Sloan and Lisa inside the lyrics) one more time i heard it on my cellphone's radio station plays that song, it was really cries me a river "('T_T')"
To be fair... | Reviewer: Anna | 1/1/08
With all respect (and I mean that), when talking about writing the song "I Believe", Sloan (the lead singer/songwriter for the band) talks about "I give glory to God for dropping it in my lap, and saying here, sing this". So bible study guy's question has an answer.
And though it was probably asked tongue in cheek, yes, love is a perogative for Christians, that is, followers of Jesus. There are religious people out there who call themselves Christians but don't follow Jesus, or know him at all for that matter. Forget all that religous, shallow, judgemental stuff that's been shoved down all our throats forever--check the guy, Jesus, out sometime. He never hurt, judged, condemned or hated anyone. He was a person like you and me who got that it wasn't about religion but being in a relationship with God, and had a broken heart for the people no one else seemed to care about. And the only people he ever spoke against were hypocrites, and I bet you can think of a few very famous so-called Christians who are hypocrites. So you got something in common with him, right off the bat.
Hope that didn't stir anything nasty up, just wanting to set the record straight. Happy New Year
Is this group Christian? | Reviewer: Ellen Cherry Charles | 12/6/07
I am amazed at how David Williams showed no understanding at all of the deep meaning of the song. What does Christianity have to do with Love? Is Love a prerogative of Christians? The song is against discrimination, and there you are discriminating on a religious basis!!!!
Amazing! | Reviewer: David Williams | 9/5/07
This song is not only amazing, but the really amazing thing about it is, that just 24 hours after hearing it for the first time on the radio yesterday evening, it was a perfect topic of discussion at my bible study/house group meeting. I wonder if the band is Christian? Probably easy enough to find out, but I haven't looked yet. I wouldn't be surprised if they are though.
AMAZINGLY DEEP!!! | Reviewer: Niceguy | 10/22/05
This song is filled with soo much LOVE!!! People have to start to realize that this is not the world we want to live in and that we need to open our eyes and realize it!! Be the change you want to see!! Niceguy
great | Reviewer: cara sutcliffe | 5/26/05
the first time i listened to this song it filled me up with joy. this song has given me the courage to show other people my songs i have written that i did not think were good but as i was wrong everyone liked them.


text: What I was told was the Mikael's ex-wife has a restrainging order on him. For this reason, she was banished for this reign so that he would not be in violation of the order when he had to attend an event as the King. Am I right in understanding that a level 1 banishment means that you cannot be at the same event as the crown? Love, Isa P.S. This is all hear-say, so it may not be true. Also, I don't know her name. ____________________ SCA: Ldy. Isabella de Foscari SCA: Benedict Foxwell Mundanly: Staci L. Pelham Mundanly: Michael W. Park *I don't have my quote book with me, so I don't have anything intresting to say today.*


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The Americinn Lake City is located in Lake City, Minnesota, United States of America
Enjoy seeing bald eagles, ducks and other wildlife right from your room at the AmericInn Lake City, located on HWY 61 right across from Lake Pepin and a two mile river walk along the Mississippi. Experience a fine mix of luxury and value with a choice of room types to match your needs. The attractively appointed rooms, from double queens and single kings to whirlpool, fireplace and 2 room suites, all feature free high speed wireless Internet, cable TV, in room coffeemakers, hairdryers, irons and ironing boards. Rooms with refrigerators, microwaves and ADA requirements are available. Truck/ Boat parking and cold weather hook ups are provided at no charge. Whether you are relaxing in our living room style lobby, or taking a dip in our oversized pool, you will find a friendly, courteous staff ready to provide for all your travel needs. Multi functional rooms are available for small corporate meetings and family gatherings. Relish a quiet nights sleep and wake up to a Hot complimentary breakfast featuring Belgian waffles, fresh fruit, pastries, coffee, juice and more, served 6am to 10am daily. And do not forget to join our AmericInn rewards program where guests can receive cash for every ten nights stayed at any AmericInn location.
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Yvette The Funny Lady
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Pamela Thigpen
The restaurant downstairs, Les Noces Du Figaro, served excellent food. Happy hours 4-7 p.m. everyday, includng Saturday!!Comedian Josh Adam Meyers dining • Oct 14 2013 star this tip starred
Pamela Thigpen
The weather was cool. I wore a dress with bolero sweater.Comedian Josh Adam Meyers dress • Oct 14 2013 star this tip starred
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She is really down to earth and a pleasure to laugh with. I really enjoyed her show and the audience participation was fun too!
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How many fellow Chowhounders are or have been in the biz?
- momof3 Nov 21, 2006 01:19 AM
Just wondering how many of y'all have worked in the food and bev industry.
Are (were) you are server, cook, wine rep., bartender, etc...?
I have done it all.
Cocktail waitress, busgirl, cook, bartender, server, barista, the list goes on :)
Dishwasher, cook, steward, bartender, commercial fisherman, garbageman, combinations thereof.
I was a child labourer for my parents' restaurant. Started with the dishes, moved to waiting on tables, once I got my driver's license, I was sent out for deliveries, then graduated to bartending and finally broke free when I left home for school. During my 8 years of slavery, I worked beside my dad every single night (even school nights) and into the wee hours of the morning prepping for the next day. I could chop up a storm back then. Today I prefer to stay out of the kitchen and instead choose to lavish my praise and appreciation for everyone else's efforts from my seat in the dining room.
Been in the business forever! Love it, even when I'm tortured by it. Barrista, busgirl, cocktail waitress, hostess, manager, bartender, consultant, caterer. All roads somehow lead to this fabulous business. I still have nightmares about forgetting to fire the middle course, and fileting fish at the table. Can't you just use a regular fork? Do you really need a fish fork? But those forks were always so cute....
Waitress in college, food & appliance demonstrator at major retail shops on weekends, dinner party caterer in my 20's, breakfast in bed service owner in my 30's til I sold the biz went back to school, and entered a non-food field from there.
Utmost respect for those who work in food industry.
line cook(grll/broiler,pasta, saute), banquet cook, food & beverage purchasing, restaurant management.
I got out of the food business. I hated working weekends, and not making good money.
Dishwasher, prep, cook, tempura cook, sushi chef, bartender. Loved the work but hated the zombie-esque hours.
I have been in and out of the field over the years. I worked for nine days at BK broiling burgers in early high school, then my sanity returned. I had a private chef/caterer business in late high school, cooking then serving at small, formal, weekend dinner parties for an exclusive clientele. Worked in the wine industry doing sales and managed a few retail stores. Studied at the French Culinary Institute and several culinary schools and restaurants in Asia, Africa, and South America. Taught food/culture courses on a ship based university traveling around the world (was also the counselor on board the ship.) Worked on a dairy farm making artisinal raw milk cheese and baking rustic wood fired, brick oven breads. Brewed beer in a brewpub. Been a hard cider maker. Now I'm a consulting chef working with restaurants and farmers, and also a food and beverage writer. In between those other jobs I was a psychologist, wilderness and river guide/cook/mountaineer, corporate trainer, outdoor educator, among other things.
re: JMF
Since this last post I have over 600 paid, published articles on food and beverages under my belt, but I don't write much the past year or two. Mostly because I spent several years partnered with a winery and opened a brewery. Then left that and spent another few years partnered in a spirits brand and distillery. I created the products, distilled and produced them, etc. So I now have two spirits on the market and a cocktail bitters. I just left that and am consulting again, and work with restaurants and bars creating fine cocktail menus, and teach seminars and classes on spirits, cocktails, bitters, etc.
I have been on the business end working as an office manager for a bakery, then doing sales. I also worked as an inside sales rep for a produce company, and a barista. Now I am a personal chef.
Busser and counter help at a steakhouse, deli prep, dishwasher at a bakery, food waitress at 4 restaurants, cocktail waitress at a nightclub (complete with abbreviated French maid outfit!), croissant baker, bartender at an Indian restaurant, hostess and assistant bookkeeper at a restaurant in the Financial District.
caterer, bartender 10 yrs, back in catering, owner/chef. . . wish i loved to do something that didn't make me poor! LOL
attended culinary school and have worked all front of the house positions. it's an excellent outlet for my masochism. and few outsiders know that restaurant years are the equivalent of "dog years".
when i become empress of the universe, i will mandate that everybody work in a restaurant for 6 weeks, so they understand how truly hard it can be. if they refuse or fail, they can only eat at self-serve and tray-service joints for the rest of their lives.
re: hotoynoodle
right on! I was a hostess, sandwich counter "cook", catering waitress/bartender/runner/possessor of bloody stumps....12hrs of hard labor, occasional verbal lashings, all for under $100 - what a deal!
re: hotoynoodle
Here, here. Your sous-empress heartily approves.
re: hotoynoodle
How about just vending machines, not even self service/tray service joints? I've seen some rude people at IKEA who don't bus themselves, leave a mess, try to custom order, let their kids throw food, etc.
re: hotoynoodle
..or own a restarantfor 6 weeks, and if they refuse or fail, they are doomed to Burger King forever....
re: hotoynoodle
i think that wishing everyone would work foodservice/retail for a small portion of their life has become my mantra. some people can be so insensitive!
re: loghia
My Sainted Mother(tm) recommended everyone work one summer on a farm and the following in a restaurant. They would learn empathy for every job after.
re: hotoynoodle
Oh, come on, let's make it a YEAR!
I've worked in all aspects of fast food, dishwasher, line cook, caviar maker (yes, really), server, busser, line cook, bartender, mid-price casual, fine dining, catering...
This list could go on, too bad I love the business so.
Yeah, everyone should spend a year working with the public.
re: therealbigtasty
I agree. I only worked at a bagel shop for 3 yrs in HS. I always tell friends it's the best job I've ever had, and am dying to get back into it somehow.
That little experience taught me to have a real respect for anyone working in the food industry, especially the silent, invisible workers out back. I will never take for granted a clean, efficient space, and will always tip well and be nice. :)
re: hotoynoodle
That's exactly my idea! You would have to get licensed to eat at restaurants, just like driving a car.
Anyway, I've done it all, from washing dishes to owning and managing, and everything in between, at every possible sort of restaurant.
12 years and counting. dishwasher, busser, server, bartender, host, manager. I took a few years off to try a "real job". It sucked the soul right out of me and I quickly returned to the world of food and bev.
Line, prep, catering, short order, waiting tables. I liked cooking except for the chauvinists (D***heads!), but you'd have to pay me more than Bill Gates to work front of house again.
Funniest experience: we always brewed coffee when arriving in the morning for lunch prep. One day it was really weak. Someone made coffee with unground beans. Oops.
The food business is pretty ubiquitous. Most people I know have been in it at some point in their lives. One of my favorite jobs ever (and I've been in a lot of different careers, finance, marketing, art, fitness,...) was doing grill at McDonald's. I wasn't "allowed" at the time to do it regularly because I was female (would never fly now) and was stuck behind the counter but it was great getting all that food out, getting into a routine for preparing everything. I was surprised at how regimented the whole process was. I think one reason I liked it was not having to deal with customers, just let me make the burger and leave me alone. Those were also before the "order it your way" days at McD's. (You don't want a pickle? Take it out yourself). I've had other food jobs since and am considering going to bartending school. I thought it would be a good mix with being a personal trainer.;-)
Server, baking business owner, back to server. Tried the corporate job couldn't stand that two week vacation thing. Now I take six weeks a year, sure there's no pay for that, but I make enough working thirty hours a week, to afford it.
I had an organic tomato farm and delivered the tomatoes to restaurants myself. I had the chance to spy on many kitchens and saw how different they can be. Some chefs were so nice and others were evil, though only one never paid me. I saw a lot of hard work going on (and a lot of really goodlooking guys).
Waitress, cook, did some catering then Home Ec. Ed in college, worked as consumer liasion for a major grocery chain, now I sell houses and cook for the pure joy of it.
Was a cocktail waitress in college. At a restaurant with a very large bar right next door to an airforce base. That was quite a learning experience--but not about the restaurant biz. Have spent my adult life in book publishing rewriting, editing, and producing many, although not exclusively, cookbooks.
I've worked in restaurants since I was 15, owned my own European style bakery/cafe for 11 years, and I am currently the Executive Chef for a large Mid West university.
I've been trying to get away from it for years! Busboy/waiter/
sommelier...just can't seem to get it out of my system. Now I'm selling real estate, but it's still working with people and taking care of their needs so it's quite similar. Still have restauarant nightmares though - I'm the only one in the place, it's PACKED, and everyone is waving at me, demanding that I take their order!!! When will it ever stop?
re: gigi
Oh it never will! Lolol - I still have a waitress nightmare once in a while, and it's been a good 20 years since I last worked serving. Ya can't get anything from the bar or out of the kitchen, a busload of people walk in the door, you have to get the folks who just sat in the patio, and the toilets are overflowing. And of course you're the only one on the floor.
re: gigi
I still have a dream about a bar I worked at almost 10 years ago-- end of 2-fer-1 happy hour, me making row after row of martinis and fancy-scmancies, full ticket line, tearing the tickets down as i finish & the floor mgr sticking the tix up as fast as i tear them down-- that horrible ca-chink sound of the ticket line is truly the stuff of nightmares and when i can sometimes hear it faintly through the kitchen door in restaraunts it makes me crazy!
re: uptown jimmy
Or the one where the kitchen is a hundred yards from your section and the people are complaining that the food is cold...
re: therealbigtasty
Or you wake up in the middle of the night only to realize that you forgot to bring extra ketchup to table 32...and it was three days ago that you waited on them!
Actually just quit my PR job to enter full-time culinary school in January. I was spending so much time on chowhound I figured I might as well make it my official occupation...
I have cooked in many situation since I was teenager (20 years ago)...dinner theater...Japanese....retreat center....prep counter to chef and everything in between!
Trained in France when it was unusual to be a girl in the kitchen, worked on-off in restos & owned catering business while husband was career officer in Navy, part-owner of a resto & grew some of the product we served, food bank advisor, taught in culinary school, private chef, free-lance teaching, author, and on and on. Currently, I'm enjoying my career as a retired Food Historian.
I have never been a bartender or in the wine business.
Wow, I must be the only Chowhound who has never worked in the restaurant business, not even in college. Now that I'm reviewing restaurants, I wish I had at some point. If I had just a bit more time, I'd love to work part-time at a cafe or cheese shop to learn more about food -- while I'm still young enough to spend most of the day on my feet!
re: Chowpatty
Not even cafeteria duty when you were in elementry school! I loved that... anything to get out of class... LOL! :)
re: Chowpatty
Go work as a host in one of the many corporate restaurants in town, seriously.
It's damned easy to get hired and you'll learn a lot. Of course the food isn't the best. Try an Islands or Chilis or something--I highly recommend it.
Started at age 6 when I "interned" with a neighbor at the local Sea Galley restaurant for a whole dollar. I remember to this day being in awe of an actual refrigerator you could walk into.
Hostessed at Elmer's Pancake & Steak House, and was promoted to waitress in high school. "Hashed" in my college dining hall and made it to "head hasher" and then student manager. Ran small, medium & large commercial kitchens from a staff of 10 to 100 & NCAA concessions for up to 80,000 people (took me two years before I could look at a hot dog again). Took some training at the CIA & did FOH fine dining & catering for a while. Now I sell things to restaurants. I actually get to do this at work without feeling guilty. I love my job!
Both sides of my family (mom and dad) come from restaurant families, owned a few...my uncle finally sold his last place recently. When I got to be a teenager and looking for a job my Dad (an engineer) pulled me aside and said, "don't ever work in a restaurant, 12 hr days, blah, blah, blah..." Then a year or so later he was ready to jump into it and guess what...all the kids would become workers. My Mom flat refused. Never worked in a restaurant or food service in my life.
Went to a boarding school where everyone had to work in the kitchen at some point, and so I can make mashed potatoes and gravy for 150... Summer job in college, cooked lunches and snacks for a small YWCA summer camp (50 kids), biggest issue was how to use all the USDA surplus foods (oatmeal?) that had been ordered before the summer began. Not, I imagine, the equivalent of restaurant work, since the "customers" all got the same food at the same time and although they could and did complain loudly on occasion, they weren't paying and had to come back.
Different sort of experience, in the 'biz', I worked as a marketing consultant major food manufacturers. I developed products for just about ever aisle of the supermarket (Some I still consider my babies), I worked one on one with consumers of all stripes, soccer moms, health nuts, gourmets, and got exposed to a lot of supply side, everything from organic farms to slaughter houses. We also had a large food service division where we supplies many top restaurants, chains and even the military. One piece of memorabilia from this work that I regret not keeping is the 'airforce one' version of our candy with the presidental seal and evertything... :)
It was quite the experience and opened my eyes to the true BUSINESS side of food that even some restaurantuers don't understand... Plus, being a consultant also meant... hefty expense and entertainment account... ;)
re: buttertart
I knew a girl in high school who worked at Fat Albert's (Fat Apples, now) JUST peeling apples. Horrible job.
Well... I worked at Burger King ALL through high school. It was the cool thing to do, it was also my social life. Sorta like "Fast Times at Ridgemont High". I learned every station and it was a tough gig, I took pride in being a great employee; during special events, I was always the one they put on the board that handled the "special" sandwich, etc. Eventually became a production leader, LOL. I even got to wear a white blouse and black pants for the last year. :-)
In college, bartended and served food in the Student Union bar/club/hang out. Also a tough but VERY cool gig. On weekends, waitressed at a Jewish Center that had weddings, bar mitzvahs, etc. a few times a weekend. A VERY tough gig! Finally, helped run the "Hospitality" department of the student activity council. We had to manage the food and beverages for all organized campus parties as well as handle all the bands that played the school. Not only shop, cook, feed and clean up after but hang out and entertain the bands. Another unbelievably cool gig.
Although I had fun during my time, I did get to see first hand how tough the biz is. The hours are incredibly long, many of the jobs are not very glamorous and people are not always very nice. I do, however, remember all of it very fondly .
My first career was working everything I could at several different restaurants. I started out as a dishwasher at fifteen (regular hours, great tips) and moved up to a regional manager position by twenty-eight (more hours, salaried, sucky travel). I also wrote a business plan and submitted it to a gentleman I was working for for his review. He came back within twelve hours and gave me an honest overview of my plan, telling me how to tighten up my projections, the best firm to contract with for the type of employees I was hoping to employ, etc. And then he closed with the best feedback as he handed it back, "Leave before you waste your life and savings. If you don't believe me, I'm a grand example." He was on wife two, was a recovering alcoholic, worked an insane number of hours per week, and smoked like a chimney stuffed with green wood. I didn't want that life.
After being a stay-at-home mom until my youngest was in Grade 1, I went back to school - chef school. Got my diploma in culinary management, then worked in the test kitchen of a monthly Canadian magazine. I now own and operate a consulting company that provides culinary education services, food writing and editing, and recipe development and testing. I love it! I've consulted on a cookbook and developed all of the recipes in it, I write restaurant reviews and a recipe column for a local magazine, teach knife skills and cooking, do cooking workshops, edit the newsletter for my chapter of an international culinary organization, etc. I work on a freelance basis, which allows me to take on as much work (or as little) as I can handle.
My life revolves around gastronomy, food and cooking. I've got an incredible passion for all things culinary, and truly enjoy what I do.
re: Sam Fujisaka
How does one become a food anthropologist? I have fantasies of being a food anthropologist, but I'm not quite sure what that means :)
re: AppleSister
I'm an agricultural anthropologist working at one of the international research centers. Lately we've been working on bio-fortified (not GM) basic crops to get additional beta-carotene, iron, and zinc to improve children's health. The project has had to know about food and consumption patterns in order to have an impact--work that I do. A lot of our work on crops really deals with food systems, which requires me to put on my food anthropologist hat.
re: Sam Fujisaka
You're awesome, Sam, I want to know a food anthropologist.
Early eighties I owned an imported beer business featuring 112 beers from all over the world. Going great guns until the Olympics hit LA in 1984 when the streets were closed to trucks for weeks and the expected flood of visitors (drinking and eating did not materialize). Ended that venture.
I used to take Devil Chow's predessor, Fudge, to the office as my guard dog since the warehouse was in a dicey area. Certainly up to the job going from puppy squeak to big boy bark in no time against all visitors.
Worked for my parents when I was in high school and college. Mostly washed dishes, but for a couple summers, waited tables at night and helped the cook with some prep work. Did enough to learn that I didn't want to make it a profession, but it was a good experience. Waiting tables was the most fun.
Kitchen boy, sandwich maker, bus boy, waiter (briefly), cook, baker, had my own bakery for about 12 years. Later, worked for other bakeries and a restaurant as a prep cook and dessert chef. Retired Aug 10, 2006.
As a teenager, I spent one summer working in an ice cream shop for minimum wage plus 10 cents. The manager was extremely impressed that I knew how to use a chef's knife properly to chop the ice cream toppings, as opposed to just hacking randomly at the cutting board like all the other employees. That's the extent of my food service employment.
I've worked in pretty much all the non-managerial positions to pay (part of) my way through college - busboy, server, caterer, food prep & kitchen, host, dishes, barista, cashier. But my foodservice work is mostly front-end.
My only food industry work was a summer in the marketing dept. of the NYC-area branch of Sysco -- editing catalogs, tracking sales and organizing food shows of new products for the sales staff -- yummy! I gained a lot of weight that summer. :-P
re: chefinthecity
Oooh... where at? LA Hound here soon to visit SF soon.
And yes, foodservice folks can easily rule the world! "NO dinner for you!"
re: chefinthecity
of course, all of us are going to rule the world some day!
re: soupkitten
Good grief, why would you want to rule the world? Isn't running a kitchen bad enough?
re: Reeter1
monday it was worse.
today it's not too bad--LOL!
Culinary school, short order cook, grill cook, kitchen manager at corporate deli, personal chef.
Back behind a desk for the last two months. Rather miss the kitchen and am thinking about going back....
hostess, server. And aside from having to bite my tongue from time to time when a patron will do something like point to an item on the menu which might say "...duck confit w/a fried duck egg" and ask how the egg is cooked - I love it!
Entering my sixth year as a server. Have taken time off here and there for 'real' jobs (hmph!) but keep getting sucked back in.
I like taking cash home, the flexible schedule, the reinvention of identity at every table... but I think it's those dreams of being weeded all to hell that keep me coming back for more.
Campus grill in college, catering summers (mostly making the sandwiches and salads you get pre-made in a convenience store, but a few events, too), and cafeteria work service in high school.
Dad's sibs: aunt was general manager of a restaurant; uncle is in the wine business.
Was a waitress from age 15 - 21. Learned how to cook by watching the pastry chefs in the LA French restaurants I worked in. To this day, one of my best dishes is an Apple Tarte Tartin, which I learned to make while at the famous Moustache Cafe on Melrose (which recently closed, alas). For the past 20 years, I've been in the PR business and somehow morphed into the world of party planning when Colin Cowie became a client. Then, moved in the direction of consumer products in food and beverage with clients like Mrs. Fields Cookies, Champagne Mumm, Kobrand Corporation, ThinkProducts, Bragg Products...we're launching a new liqueur from some of the ex execs from Seagram. I still work with party planners from my days with Colin...most of them are LA based and do the big Hollywood premieres and celebrity weddings...but my love is food and bev products.
And, yes, I WHOLEHEARTEDLY AGREE: everyone should spend 10 minutes as a server to learn the kindesses and hardships of that job.
re: MalibuAly
The floor is for sissies. Everyone should work the grill, broiler and sautee line when they're cranking a 300 or 400-cover lunch. Darwinian theory in the workplace. The slow and infirm are stomped into the muck.
re: flavrmeistr
As a server, I wholeheartedly agree!
re: flavrmeistr
What if I've done both? Is that okay?
re: therealbigtasty
Sure! On the whole, which would you say is crazier/nastier/more inducive of self-medication?
re: flavrmeistr
Cooking was way more satisfying, but that's because I'm some sort of a masochist (I'm a lifer)...the grease burns, insanely long hours, and cuts were a lot of fun.
Nowadays though, dishwashing is regaining it's appeal--no responsibility, you can get dirty, nobody's hovering over you...
But, to this day, I can't listen to servers bitch about the difficulty of their job--it just ain't so. And I'm a waiter, so I can say that. The most evil of the FOH lifestyle is probably the people that come in...then having to explain what they want to the angry kitchen (who I once was)...
Long reply, but damnit, I love this business...it keeps me going!
Hail to the lifers.
Fast food to the Four Seasons and everywhere in between... I've been a busser, barback, dish washer (1/2 day!) line cook, chef tournant, F&B purchasing agent in a hotel, and hotel purchasing manager.
I'm in a totally unrelated field now but I still daydream about the one F&B job I still want to try: bartending...
re: The Engineer
As Shanagain states below, bartending can be fun and if you work at a decent bar, insanely profitable.
re: KTinNYC
Or incredibly depressing if you know a bunch of people at the profitable ones and you spend time drinking alone because no one is coming in...
Luckily my life doesn't have that anymore.
re: therealbigtasty
I could not imagine working in an empty bar. That would just suck, my sympathies go out to anyone who has to do that. Little money, depressing atmosphere...ugh.
re: KTinNYC
It had it's benefits...
Drunk for free, became great friends with the kitchen, and made up some fun cocktails using the dusty bottles of liquor...
Oh yeah, it pretty much sucked.
re: KTinNYC
One of my first bartending gigs was at a family restaurant where 90% of my business was making drinks for the dining room: lots of Ward Eights and Old Fashioneds and other (what I then though of as) old-lady drinks. The only bar patrons were my penniless, draft-beer-drinking friends. Needless to say, I made very little money, but I did have time to work out a few basic skills that served me well later, if not the ability to handle a six-deep crowd of raucous, thirsty, half-stinko patrons (got that later).
re: MC Slim JB
My slow bar was a place where the older crowd hung out, too! I'd have drink tickets come up where the mods took up three to four lines! Those wacky old people with their drink specificity.
I worked in college in the cafeteria bussing tables and kitchen prep. On weekends for extra $$ I would work for the college's catering staff. Once out of college and in between jobs I worked in a muffin shop that made muffins in the morning and lunches midday, It was a really small place so I learned a lot. Both owners were there most days and had a lot of food service experience. What I didn't learn about the biz first hand I learned from them. It was the only job I had where there was a start, middle and end. As a desk jockey I have never had the satisfaction of 'the clean up and restock' at the end of my shift as I did at the muffin shop.
Hostess, busser (briefly), cocktail waitress (best food job), waitress, barista (about a week)...
Hard work! I don't miss sidework and working on holidays. But the free food while in college was good.
Server, bartender, owner of a two-person operation "cafe."
God-willing, I shall never serve the (non-related) hungry again.
Now bartending, on the other hand... THAT was fun and ridiculously profitable.
Mom had a catering business so I "helped" her prep from age 9, sandwich maker then waitress and sometimes caterer in high school, catering as a part time job in college, cocktail waitress summer after college until I found a job in high tech that was easier! I loved the organizational demands of waitressing and LOVED cash in my hand at the end of a good night. I never cooked, but my days serving were quite enough of the biz for me.... and the memories (and sometimes still "in the weeds" dreams) are why I'm a very good tipper!
re: yumyum
ha! those "in the weeds" dreams surface at times and it has been 10 plus years. please folks don't forget to tip you waiter, waitress and bartender!
Dishwasher, server, hostess, pantry prep, pizza cook, part-time line cook, bartender. (grew up in restaurants).
Dishwasher, prepcook, garde-manger, line cook, catering cook, busboy, waiter (and part time bartender).
In that order. Thanks be that I never stepped into the manager's shoes!!!
Waitress in college. My second career was cooking. Studied with Madeleine Kamman in Newton Centre, worked as a line cook for Sara Moulton. Worked as a cook then chef, then chef owner then manager. After I got laid off as a manager and was told owning a restaurant wasn't sufficient experience for managing one (the idiot said that I could put a gone fishing sign on the door and take the day off?!) got out of the business.
Met my husband when he was a waiter and bartender at the restaurant where I was working. He got fired when he broke a glass plate on my steam table because he was aggravated with some customers. He got a day job and just worked nights as bartender, waiter and sommelier for years.
re: Claudette
Ooh, a food stylist! Do you need cooking experience, or just artistic experience?
Pastry cook and chef (hence the troll, what I felt like in my first job in a dark cramped Boston restaurant where the unairconditioned pastry kitchen was the hallway to the employee bath/coke room. Hospice chef.
hostess, barrista, ran my own little cookie company for awhile in college, apprentice at a local cakeshop and bakery.
Dishwasher, busperson, college dining-hall server, server, bartender, host.
One of my siblings is a culinary school alum and professional chef, another is a gifted amateur with many recipes published in national food magazines, despite no connections to the publishing industry or said magazines. My spouse is a gifted amateur pastry chef. I do most of the cooking at home.
My family owns a restaurant back home in Pennsylvania. I've helped out once or twice.
Not yet.
I went to bartending school but halfway through school I got a job that has since paid too well to leave. I am extremely bored in my job, hit the ceiling in my current career (at 25, hah!), and ready for a big change; attending culinary school in 2007 with a dream of being a personal chef or beginning a small catering business for small high end gatherings and then.. who knows?
The feedback I receive from people in the industry is as vast as the responses to this thread. Some love it, some hate it; some want to return, some want to get out. Guess time will tell if I can transform my love of home cooking and everything culinary into a job in the business.
Yes to all -- front of the house, catering, finally brave enough to be in the kitchen and now crazy enough to share a place with my life partner. It's in the bloodstream, ain't it?
Yes started at a catering hall as a dishwasher, prepcook went to culinary School FCI class of 1990, Worked in a NYC as a line cook. One day woke up a and said theses hrs are long and the pay stinks. Went to work for an construction compamy.Plus a few years as a bartender while working construction Money was much better as a Bartentend . When a head chef make 1200 a week a batender in NYC make that in 2 nights. ( Something to think about before working in the back of the house.)After getting married went back to catering and butchering and small catering side jobs.. Still at the same contruction company . Benfits are better
Waitress at a little Mom & Pop Italian Tavern – My mom and grandmother also waitressed there and my Great-Grandmother was their cook at one time. (We weren't all working there at the same time – it spanned several decades.) And my first "real" job out of college was working for the National Restaurant Association.
I work at a business that has an attatched restaurant. The time clock and office are at the back of the kitchen, so coming and going all day through the server's stations, dish room, prep kitchen, etc. Get to see it all in action, try to stay out of everybody's way. A real eye-opener.
Just when I think I understand the business, I understand that I don't. Can't, because I don't do the job, just observe. But I have learned alot. So many dynamics involved: personalities, budgets, egos, generational spans, etc.
I have a lot of respect for those who work hard and are thoughtful to their fellow workers in a difficult envioronment. Some work two and three jobs to support their families--one to two 8 hour shifts every day. Hats off to these guys and gals. Sure couldn't do it at my age, and would've been too intimdated by it in my younger days. Working with the public (which I've always done) is difficult; in a restaurant it can be horrific.
I work in the biz, such as it were, but on the corporate side these days. Dealing with the unit managers is a pain, but its better than dealing with the public! I primarily used to do concessions work at fairs and festivals and such rather than actual restaurant work. I like to cook,but I'll stay out of that side of it from here on! ;)
Growing up I was a little prep cook for both my grandma's catering business and my aunt's cake shop. That's where I really learned the basics.
Went to culinary school, and held 2 jobs, as a waitress and as an assistant to a chocolatier.
About to graduate from culinary school, I was offered a job/internship at a very well known- high end restaurant. I worked my way up through each station. Also participated in their heavy catering business, allowing me to travel allover the world, cooking in homes of the elite.
Left the kitchen to work as an event planner- hated it! Then tried out sales with an organic meat company- hated the work environment! Went on to doing investor relations for an restaurant concept- I loved it, but I butted heads with the "boss."
Which leads me to my current job as a Acc't rep for a produce company. Love, love, love, love my job. I'm in 10-15 kitchens a day, becoming very close with my chef/clients. I really don't feel like a vendor or a salesperson but more of a consultant to Chef's who need my assistance in creating seasonal, cutting edge menus.
Short-order and fry cook in a restaurant my brother owned in the 80s. Believe it or not, I actually learned some cooking skills that I still use today. The restaurant also made pizzas, but I never got the hang of that. That was a skill that some people "had" and some didn't.
Even more surprising, my basic kitchen skills came from a high school stint at, of all places, Burger King. After that, I was better able to help my mom in the kitchen when she prepared family meals...Kind of weird, but that's where my food interest began....
(And no, I NEVER go to BK anymore...Haven't in 20 years. They've tinkered with the menu far too much since the good old days.)
busboy, waiter, pot washer, dish washer, deep fry jockey, garde manger, line cook, veg station, pasta station, grill station, pizza station, wok station, sous chef, high-end takeout, catering, food styling
now i sleep with the enemy: food journalist and resto reviewer
Deli, breakfast cook, dishwasher, garde manger, prep cook, grill, sautee, tournant, catering, head chef all about 8 years total.
Not sure why. I think I thought I knew at some point. Couldn't survive anywhere else I guess?
I work in a cockpit leading a bunch of guys who don't understand a word I say while Mariachi blares from the back, techno blares from the front, somehow the food is good...the worst part of the night is, after a full day, a beating on the line, horrible horrible clients with horrible attitudes, returned dishes, waitresses breaking down, dishwasher in the weeds, after the big rush, 30 bends into the lowboy, 5 hours in front of a raging inferno woodfired grill, after a few beers and a few hits of weed, having to shiver away in the goddamned walkin with a 5 page sheet for the next day's order. It's truly then that I feel 25 going on 80.
re: manraysky
Server, line cook, pastry chef. Having been both in front of the house and back, I can fully appreciate the F&B business.
For me it would from the seed in the ground, growing the livestock, milking the cows, gathering the eggs then cooking all the fine stuff in several restaurants. (The farm was family, but the restaurants was outside employment)
I will not forget this one time when this 25-ish fellow showed up late for work at the restaurant just to whine about not sleeping all that well. I said to the guy that I already milked 123 cows this morning, and what was your excuse again... It hit him like an ice water shower.
My first ever job (12) was helping wash dishes and assemble canapes for a friend's mom (private chef/caterer)
Phones/delivery, light food prep for a pizzaria in HS
Prep, pantry, pastry, grill, saute (restaurants)
Hot & cold food production, pastry production, off premise chef (catering)
Private Chef
Gourmet foods sales
I worked in the kitchen in a Pizza Hut (gag) for about a minute in college.
Worked for similar duration at a small, well-regarded, now-defunct French place in my hometown. Don't ask me how I landed that job - I think it's because I knew my way around a serious menu decently (for a college kid), could pronounce (if not always understand) French, and I clearly really wanted the job. I was sure I'd be a bang-up success as a waitress, and I knew tons of people who made great money and could fit it around a college schedule, so I was MO-TI-VATED.
Unfortunately, I sucked. After I dropped soup into the lap of one of their best customers (I was apologizing profusely, peppering him with napkins, asking him to let me pay the dry cleaner's bill, totally mortified) they took me aside and offered me any other job -- washing dishes, hostessing, bookkeeping, ANYTHING -- just get the hell away from the customers with hot food. I took their advice and got out of the food service business except as a customer.
I later toyed with trying for a gig selling wine to restaurants, but it was too much late night/weekend hours for me.
Wow, I just counted how long I've been doing this and I hadn't done that in a few years. I started out washing dishes during high school at a great French restaurant. Only later did I realize how truly famous the chef was. Worked my way up to some of the best joints in France, USA and Japan and now I'm a coporate chef in charge of 150 accounts.
Age 15-16 McDonald's. Back in those days it was male-only, I was in the second group of females hired. While I worked there, the EggMcMuffin was introduced. In my area, it was a pretty prestige job to have.
Next 20 years...school and being a designer.
Midlife crisis...moved to Maui, and started cooking at some pretty great resorts and restaurants. Stayed at it for 5 years. Last job at FourSeasons. I loved my job, I loved the people, and I had some great experiences.
Now.....back to circuit design.
Next??? I dream of having my own restaurant.
I currently run one of the healthy food delivery services in Southen California, so I have been in the business for awhile, but NOTHING was as stressful as waiting tables for a year in NYC. I still have dreams about not getting to every table in time and I sleptwalked one time trying to serve water to a friend spending the night.
I think everyone should wait tables at some point in their life. It would make them very grateful for their current job and much more empathetic towards the waitstaff(and probably more reasonable with tips).
And whoever wrote about cooks/chefs; they are a strange bunch! We have a wonderful one now but cook's tend to have ego's galore and anger issues lol!!! We have 25 kitchen employee's and man are we lucky. Hard workers, good people and wonderful employee's.
In order:
Popcorn girl, 1.5 years
Waitress, Friendly's, 4 months (summer)
Sandwich maker, dirtiest sandwich shop in Penzance, 1 week
Fish-n-chip server (late nights I served from behind a metal protective screen/cage), 3 months (summer)
Baker for gourmet home-meal replacement shop, 5 months (while at culinary school)
Baker, cafe, 1 week (place closed - why were they hiring a week before closing? No idea.)
Baker/pastry cook, wholesale pastry shop, 1.5 years
Pastry cook, fancy-pants new dessert restaurant, 1.5 months (I hated them)
Cookie baker, new cookie company, 2 months (they went under, too)
CIA grad, Baking and Pastry Arts certificate program.
Project coordinator for academic polling group, 7 years. My feet and my retirement account thank me every day for getting out of the food biz.
I was a pretty good pastry cook, but a lousy waitress/server. I hated waitressing more than any job I've had since, including mutual fund trading, and how I hated mutual fund trading.
Waited on tables at Leonard's of Great Neck, a huge, garish catering outfit on Long Island. This was back in the early '80's. Had to wear a bow-tie (clip-on, of course), black striped pants and a red bolero jacket. I heard more versions of Michael Jackson's "Beat It" than one can imagine in the average lifetime. I just remember lots of tension, yelling and pandemonium, but, all these years later, it's given me some stories to tell.
I worked at a shotgun wedding that made most funerals look like Mardi Gras. At least once a week, some guy would get piss-drunk and accuse me of making a pass at his wife. Naturally, the food choices were limited: chicken or beef. One time, when a customer asked me which I would recommend, I responded, "the diner up the street".
re: Polecat
I always wondered about that place - and was invited, one time, for a sweet 16. I can't imagine anyone knowing that many people at 16...but who knows, since I certainly didn't go.
Long Island diners are something else, and probably a good deal better than catering! Was the food at Leonard's that bad?
re: theannerska
Pretty bad, yeah, back in those days, at least. But I doubt whether people went there for the food anyway, so much as for the opportunity to blow their savings on garish weddings with fountains, faux greek statues and halls such as "the illustrious promenade room".
But I wasn't kidding about the diner, which, at that time, was known as the Eden Roc, on the corner of Lakeville and Northern Blvd. Great silver dollar pancakes. It remains on the same lot, now known - in it's umpteenth incarnation - as the Seville. But I digress.
re: Polecat
I've been to that diner! Haven't had the silver dollar pancakes, and don't think I was around for the Eden Roc - but as a diner junkie, I've tried quite a few. Great steak fries like a proper diner should have...
Stared out as a line cook, got all the way to Sous chef, then got into the wine biz. It's way more fun and i get to go to awesome parties all the time :) I tell people I drink for a living. But don't worry I'm not an alcoholic, but i do believe in wine with dinner.
Fry cook, cashier, and "floater" (no, not that...you "floated" to wherever they needed you), banquet server all while in college; waitstaff post-college,...ran my own small-scale (very small scale) catering business doing private corporate parties, weddings in early 90's while "functioning" at my regular job. Last event done was in 1995 - a wedding where the happy couple weren't THAT happy...by the end of the event (think Divine Comedy, 7th Circle), both the bride and I were wondering what she ever saw in the groom/bozo! Called it quits after that.
currently in business for 16 years now.
but first started in the business when I was 7 in Chatsworth California at the Cracker Box burger joint, as cook, cashier and bus-child. yes, I said 7. and yes, I was left alone while the owner would buy stuff at grocer or make bank deposit at which point, it was all me. my specialy was the tornado soda fountain drink, mix all flavors and serve. I also made a mean cheeseburger. loved it.
worked at Mannings cafeteria in Topanga Plaza Mall for about a year. scooping someones mashed potatoes and gravy into a bowl, got badly burned by creamed gravy and was sent home. returned to stupid management that couldn't care less so I quit.
I've bartended, cocktailed, and served for something like 2 1/2 or 3 years total. I always enjoy it at the time, but it's physically gruelling work that leads to some unhealthy dietary/sleep habits. Don't miss it at the moment.
I was: prep, dishwasher, line cook, baker, culinary school, chef, executive chef. 25 long wonderful years, two two star reviews in the NYT at places where I was chef and based on my menus, from college to my late 40's. I did a little waiting and cocktailing in the early days, but not my cup of tea. Never fast food, but did pizza and deli amongst other venues. I was always well fed and warm. Very warm.
Still wish I could go back. I'd do it again in a heartbeat.
I worked as a private cook to a very wealthy family for a couple of years, and I also waitressed. I loved waitressing, I have to say! I was never in such good shape going up and down the spiral stairs of the restaurant to the prep kitchen below and up to the restaurant floor.
First time - waitress for the lunch shift and bartender for the happy hour shift. In the three hours between shifts, I would do whatever was needed - some light cleaning, running errands for the owner, helping the cooks with prep for the evening rush, input on specials, etc. This was a family owned bar/restaurant, super busy all the time and everyone just did whatever was needed to make each other's job easier. This was just prior to starting college and was a fantastic learning experience. It was hard work but so much fun.
Second time - waitress for the dinner shift then cocktail waitress from 9 til closing. This was at a very popular club that did a nice dinner business (older crowd) following by an insane drinking/dancing crowd. There was great potential for tips if one was willing to hussle (and I was) but it was a tough job. It was known to be a good place to work (and for the most part it was) but people burned out pretty quickly. I lasted a year and half, which was about the norm.
in (roughly) chronological order...
--dishwasher in school cafeteria during high school (every student did some sort of job)
--waitress at summer hotel on the shore in southern Maine (we all lived in s slum-like dorm on the property and waited tables 3 meals a day/7 days a week AND had to pay for room and board...)
--bartender, then cocktail waitress; first jobs out of high school (back in the dark ages when some states allowed you to drink @ age 18)
--waitress in a diner (I was terrible; could NEVER remember what the regulars regularly wanted...)
--prep cook in a steak house
--hostess, same steak house
--cocktail waitress, same steak house
then...fast forward 32 years, to...
sort of short order cook for very un-busy cafe owned by ill BIL; I filled in until he died and the place closed.
And I cannot begin to say HOW MUCH I agree with this:
"when i become empress of the universe, i will mandate that everybody work in a restaurant for 6 weeks, so they understand how truly hard it can be."
Although I think I'd make it a year...
Currently work R&D as Food Technologist.
I have conducted research as a Food Scientist, was a restaurant manager, bar manager, bakery market manager, ast. pastry chef, barista, and worked at a few fast food joints. I have been in the food business since I was 16 and haven't left it.
re: mamachef
Ah, forgot about my bartending, if you want to call it that. Backwoods CT, mid 70's, bar called 3 Guys, beer, shots, shots in beer, steamed clams, pickled eggs, grinders. One day a traveling salesperson stopped in for lunch and wanted a Manhattan. He had to tell me how to make one.
We had a nice pool table though.
10 years in restaurants and cafes now and I truly can't see myself ever leaving it! Even when it makes me mad, I love this industry. Server for 4 years, barista for another 4, got utterly sick of coffee and moved to the bar/trainee sommelier last year. My friends think I'm a total weirdo whenever I gush about how much I love my job.
Dishwasher, food server at a summer camp, waitress at a sit down restaurant, food processing in a college's central food processing unit (I made something like 200 sandwiches every day & wrapped them), "salad bar captain" (again, college) then fry cook in the dorm cafeteria. Ewww, smelly!
I went to culinary school. Worked in the industry as line cook and as a manager. I'm not in the industry any more. I refer to myself as a food service refugee.
Dishwasher, server and prep at summer camp, fast food (Carl's Jr.), server and lead at a catering outfit, and cook-server-dishwasher at an Elks Lodge.


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it is becoming increasingly obvious that Israel is an historical anachronism, a blip, 65 years of trying to pound a square peg into a round hole.
If selected for publication, it will appear as soon as possible on Haaretz.com.
Maj. Gen. (ret. ) Yoav Galant spoke about his fears for Israel's security, and about how the country should "market" itself, at conference hosted by The Washington Institute for Near East Policy in Washington on Thursday.
On his failed appointment as the Israel Defense Forces chief of staff, Galant has preferred to keep silent, stating only that "one day the full scope of the story will be revealed." But on Friday, as the speaker at the fifth annual Zeev Schiff Memorial Lecture on Middle East Security, he provided his perspective on events shaking the region, and how Israel should deal with them.
"I believe the Israel Defense Forces is doing a good job", Galant said. "The most prominent and difficult question is how to keep Israel just, and how to market it. I believe we have an opportunity now - after the world was watching [Syrian President Bashar] Assad killing more civilian Arabs than Israel killed in 60 years - we have to use this opportunity. And we need to be more humble, more solid, to pay more respect to other people, to young generations, because good ideas arise from these generations."
He also called Assad the last Alawite ruler of Syria, though Galant did not want to predict how long Assad could hold onto power.
In the case of Syria, Galant said, time is not on Israel's side. "It's not working for us in Syria, because the vacuum on the opposition side is going to be filled with radical Muslims, with Al-Qaida involved, the Muslim Brotherhood. In two years, we'll have very extremist people on the other side."
Seven good years of Israel's security are about to end, Galant claimed, as the changes in the Middle East have complicated Israel's situation.
Demographic trends are also undermining the impact of the IDF, he said. Within 10 years, Galant said, there will be 8 million Jews and 8 million non-Jews west of the Jordan, and later on, Jews will be the minority in this area.
He said that the Sinai Bedouin population on Israel's southern border is becoming an outlaw group, marginalized by the central government, but he stressed that this is an internal, domestic issue for Egypt to solve.
Asked what, in his opinion, are minimal defensible borders in the West Bank and how to deal with the settlements, Galant ducked the question.
He stressed that improving the situation for the Palestinians is in Israel's interest. "If the situation will be better on the Palestinian side, we'll get sooner to the solution."


text:
Reynaldo Navarrofree agent
Infielder | Ht: | Wt:
|Reds | Several cuts made
Wed, 12 Mar 2014 02:01:12 -0700
The Cincinnati Reds optioned P Carlos Contreras, P Daniel Corcino, P David Holmberg, OF Ryan LaMarre, OF Donald Lutz and P Chad Rogers to Triple-A Louisville. The Reds also sent OF Juan Duran, P Ismael Guillon and OF Yorman Rodriguez to Double-A Pensacola of the Southern League. Reassigned to minor league camp were P Tim Crabbe, P Michael Lorenzen, IF Reynaldo Navarro, C Rossmel Perez, C Max Ramirez and P Robert Stephenson.
|Comment (0)
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|| Source: ESPN.com
|Reds | Three signed
Fri, 20 Dec 2013 11:35:24 -0800
The Cincinnati Reds signed free-agent SS Argenis Diaz (Tigers), INF Reynaldo Navarro and SS Kris Negron (Reds) to minor league deals.
|Comment (0)
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|| Source: The Associated Press


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5 Reasons Why Landon Donovan Is The Best MLS Player Ever
Landon Donovan has announced his intention to retire from soccer at the end of the 2014 season. Here's 5 reasons why Landon Donovan is the best MLS player ever…
SC Blames Higher Goals For Drop In Schools' Grades
Letter grades for nearly half of South Carolina's school districts dropped during the past school year, but education officials blame more ambitious performance goals rather than poorer student achievement.
President Obama Visits United Nations
Flip through our photo gallery of President Obama addressing the Millennium Development Goals Summit in the United Nations Building in New York City.


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The Executive MBA Application Process
Criteria: When evaluating Executive MBA applications, the admission committee considers academic history, professional work experience, recommendations, the application itself and the essay requirement. Following the evaluation of all application materials, a personal interview is scheduled for qualified candidates.
Applications are accepted on a first-come, first-served basis. Because each class is limited to 24 students and application review is rolling, it is highly recommended that you apply early.
Executive MBA class starts in August 2015.
We are currently accepting applications.
Listed below are the required Executive MBA application materials:


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Find records of Lawrence Terronez
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Lawrence J Terronez (1949 - 2009) was born on September 6, 1949. He was born into the Terronez family.
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The reboot of Taste of Minnesota is in soggy shape after the heavy rains of the past week. Organizers say the food and music event cannot be held at Harriet Island in St. Paul because the land won't be dry enough in time to host tens of thousands of people over the weekend of July 3-6.See also:Tast ... More >>
The Harriet Island party A Taste of Minnesota returns to St. Paul this July 4 weekend, and the music schedule has just emerged. Featuring Soul Asylum, Tina & the B-Sides, and Cowboy Mouth, as well as a slate of country and classic rock performers, this two-stage lineup ($10 tickets after 3 p.m.) ... More >>


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Emmanuel Baptist Church »
'Four' the Good Times
Share Alumni continue schools' legacies The Big Four Reunion wrapped up Saturday night with a dance at the Benton Convention Center that had alumni of the county's historically black high schools dancing and celebratingRead More »
Beat goes on for musician battling cancer
Share From the moment he first picked up a guitar, Herb Stephens was in love. And, for almost as long, the Winston-Salem community he has called home for the bulk of his life hasRead More »
Fresh Fire hosts Youth Conference
Share Fresh Fire Worship Center, 4306-A Kernersville Rd. in Kernersville, will host its Dare To Be Different Youth Conference 2013 from Sunday, July 21 – Sunday, July 28. The theme of the conference isRead More »
Ministers Conference revival to feature well-known pastors
Share The Ministers Conference of Winston-Salem and Vicinity will hold its Second Annual Citywide Revival from Tuesday, June 25 – Thursday, June 27 at 7:30 p.m. each night at Greater Cleveland Avenue Christian Church,Read More »
Tax appeals urged
Share Members of the Ministers Conference of Winston-Salem and Vicinity continued the fight against the Forsyth County tax revaluations Tuesday, during an open meeting with area homeowners. Rev. Willard Bass, president of the Conference,Read More »
Statewide NAACP tour coming to Winston
Share The Twin City will host leaders from the NC NAACP and their partners next week as part of the Forward Together Movement Local Organizing Tour. Forsyth County will be 20th in the 25-stopRead More »
Lawmakers to host clergy roundtable
Share The North Carolina Legislative Black Caucus Foundation will hold a panel discussion featuring prominent members of the clergy on Friday, June 14 during its annual (legislative) weekend. It will take place from 9-11Read More »


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Bronx Wentz! Pax Jolie-Pitt! Benjamin Travolta! See which celeb tots are ushering in another year of cuteness
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Up and away! On May 8, Spider-Man star Tobey Maguire gives his little fashionista – she turns 5 on Nov. 10! – a lift after lunch in Santa Monica, Calif.
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