A Variety of Vinaigrette’s

What is a vinaigrette? It is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade.

A vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.

My hubby and I eat a lot of salads and we like a variety of vinaigrette’s that we make ourselves. One of our favorites is a honey mustard dressing, it goes well with a couscous salad we enjoy. You can find a lot of vinaigrette recipes online to try out. Remember, variety is the spice of life!

Our Honey Mustard Vinaigrette Recipe ~ What You Need & The How-To
  • 1/4 cup cider vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup plus 1 tablespoon Dijon mustard
  • 1/4 cup honey
  • 1/4 cup plus 2 tablespoons olive oil

Whisk mustard, mustard, vinegar together, whisk in the oil until blended and salt to taste. I like to put everything in a Mason jar and shake it until blended. A quick upper arm workout as well.

If you get a chance to try out this recipe I would love to hear about your experience.

Until Tomorrow, Keep On Typing…







Thank you Wikipedia for some of the information.

U is For Unicorns oh wait Uniforms


What was the first job that required you to wear a uniform? Mine was McDonald’s. The navy blue polyester pants, blue and white pinstripe blouse with a blue visor.  It was uncomfortable, hot when I worked in the kitchen and cold when I was working in the drive-through. That was in the early 1990s, and I know the conditions have gotten better and I see fast food organizations proving T-shirts vs. the polyester blouse. Yikes! Moving to Alberta and working for a hotel in Lake Louise brought a new uniform. The busser outfit was polyester blank pants, and the green cotton/polyester smock (see the picture below). Then when I was promoted to a server, the pants were exchanged for an oversized burgundy skirt, white frilly blouse, and cummerbund or apron depending on the time of day, aprons for breakfast and lunch, no apron during dinner service. (See picture below)

A uniform is a type of clothing worn by members of an organization while participating in that organization’s activity. Modern uniforms are most often worn by armed forces and paramilitary organizations such as police, emergency services, and security guards. When you accept a position in an organization like the armed forces or police there is an expectation of wearing a uniform. Working for McDonald’s or any fast food organization there is a uniform. Working for a hotel on the front desk there is a uniform. It may not be the most exciting or comfortable clothing to wear, but it is part of the job and when I had a uniform I didn’t mind. I knew what I was going to wear I didn’t have to spend any money on new clothes.


Now, I am in a position where I can wear my own clothes. Sometimes I get stressed about what to wear. Did I wear the same blouse last Wednesday, will anyone notice? At times I wouldn’t mind a uniform provided, at least I wouldn’t have to end up in a mall searching for the latest trending blouse, not that I do that. I’m pretty easy-going and tend to wear a black skirt and a rotation of different colored blouses to choose from.

As I look through pictures of the past and all the uniforms I’ve worn I find myself smiling with gratitude. I have been provided all these amazing opportunities to led me where I am now. The uniforms of the past have created lasting memories and for that, I am very grateful.

Until Tomorrow, Keep on Typing…

For the Love of Tofu

What is tofu exactly? Also known as bean curd is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness. It is a traditional component of East Asian and Southeast Asian cuisines;[1] it has been consumed in China for over 2,000 years.[2] It can be silken, soft, firm, or extra firm. It has a subtle flavor so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors and absorbs flavors well. (Thank you Wikipedia)

Did you know tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.

When my husband and I started our plant-based journey we dedicated to trying new recipes, including tofu. I wasn’t a fan of tofu because when I tried it for the first time it was the soft version and it really didn’t have a flavour and I wondered why it was even being used in the dish. I was not educated about the benefits of the bean curd protein. Then we were having dinner at a friend’s place and they served firm smoked tofu to go with a ramen bowl and I was hooked! My husband and I use the firm tofu for many of our dinner entrees. One of our favorite recipes at the moment is a Grilled Spicy Tofu Po’Boy sandwich. I found the original recipes from Onegreenplanet website, but I have made a few alterations.

Grilled Spicy Tofu Po’Boy Sandwich with pickled vegetables ~                                What You Need 
  • Based on 2 sandwiches
  • 1/2 cup vegetable broth
  • 1/4 cup hot sauce, plus more for serving
  • 1 tablespoon butter
  • 1 14 -16-ounce package of firm tofu and cut into 12-inch slices (we use smoked tofu)
  • Po’boy buns or large sausage buns or baguette
  • For the pickled veggies
  • 1 carrot, grated or julienned
  • 1/2 cup of both white and purple cabbage
  • 1/2 tbsp of lime juice
  • 2 tbsp of rice vinegar
  • 1 teaspoon of tamari
  • 1 teaspoon of honey or your favorite liquid sweetener.
The How-To
  • I make the pickled veggies first to marinate a little longer.
  • mix all the ingredients together and pour over veggies and mix them together, set aside.
  • In a saucepan mix vegetable broth, butter and hot sauce until melted together.
  • Place the sliced tofu in the pan and cook for 20 minutes, flipping the tofu every five minutes. Then I turn up a little higher when all the liquid is evaporated and get a little charred/grill marks on the tofu – yum!
  • Cut the buns in half, place pickled veggies on the bottom, but leave a few for the top as well.
  • Place grilled tofu on the veggies, add more veggies on top and enjoy.

If you get a chance to try out this recipe I would love to hear how it went for you.

Until Tomorrow, Keep on Typing…

S is For Standards

a level of quality or attainment.
“their restaurant offers a high standard of service”
synonyms: quality, level, grade, degree, worth, caliber, merit, excellence
“the standard of work is very good”

Every industry and job has standards. I have worked in the hospitality industry for over twenty years, I have been exposed to high standards of luxury hotels and resorts and everything else between. These experiences have provided me with a lifetime of knowledge and skills to provide the best possible guest service. I want to make sure the guests of the hotel are having the best experience we can offer.

When I started my hotel life, I worked in the food and beverage department. During orientation, new employees were presented with the hotel policies and standards. From how to enter the hotel, to what color of hair was acceptable and the standards of the company. There were no if, and’s or buts about it.                                                 If someone had a nose ring it had to come out during the shift. If a male server showed up to work with a five o’clock shadow they were given a razor to go into the employee bathroom to shave, or sometimes sent home to shave. If my hair touched just above my shoulder it had to be pulled back, if it wasn’t pulled back I was given an elastic to do so. My fingernails had to be clean, no nail polish and only one ring per hand if I was so inclined to wear a ring. At the beginning of my time in the dining room, I thought these were rigid rules, but I soon understood it was part of the job and industry. Over the years I’ve come accustomed to straying away from fun nail polish colors because I walk the talk of the grooming policies. I have, as a manager and a human resources representative. I couldn’t very well coach someone on the bright pink nail polish that is not acceptable because it’s chipped and the guests are wondering if any of the polish is in their Eggs Benny, when my nails are a bright red (I love bright red nail polish and when I’m on vacation, watch out, I’m all over the red polish).

Standards help employees provide the service that is looked for my certain lodging requirements, such as the CAA guidelines. There is a tedious checklist to get through to get a five-star rating. There is no warning when an inspector will come to the hotel to check on your standards. A few of my favorites:

  • Service number is answered within three rings.
    Operator provides a warm and sincere greeting,
    using guest’s name.
  • All associates exhibit a professional vocabulary.
    All associates consistently maintain eye contact
    with guests.
    All associates are appropriately attired; name
  • Attendant expresses a warm and sincere thank you for staying at the property.
    Attendant offers a warm and sincere closing.

The list goes on plus the building and amenity requirements. A Five Diamond property much have a concierge readily available 24 hours, 7 days a week. That concierge employee must be able to shine shoes and offer butler services such as hanging your clothes in closets and organizing your life during your stay at the hotel. I’ve worked for a few hotels that offer a special floor for club members. One hotel, guests would walk off the elevator and be greeted to an open bar in a small boutique style lobby. Guests could make themselves a drink, write their name and room number down and the floor attendant will make sure those drinks are added to your bill. But, once the floor attendant knew the guests they didn’t need the guest to write anything down, they just knew Mr. Jones always had a Dewar’s on the rocks at 6:00 pm before dinner and another one before Mr. Jones went to bed. A strange relationship to some people, but a very normal relationship with those who are traveling hundreds of hours for a business. They want all the comforts of home and they will go to the hotels that offer their needs. The standards of the hotel speak to guests by the way guest services representatives greet them, treat them during their stay, the small things like offering genuine conversation goes a long way. It may not be in the hotel employee handbook or listed in how to serve guests, but genuine down to earth human connections go a long way.

What standards have you worked with? What standards have you had to live within the past that have shaped your working experiences? Can you wear bright red nail polish where you work? I would love to hear from you.

Until Next Time, Keep on Typing…


R is for Rice

How many types of rice can you name? There are many types, such as white, long grain, basmati, brown, wild and pearl. As a young girl, I knew of Uncle Ben’s 5-minute rice. Then when I started university I tried sushi for the first time and didn’t know what to think about sushi rice. My taste buds were awakened and now I am a rice lover.

Rice is a cereal grain which belongs to the grass species Oryza sativa and Oryza glaberrima, also known as Asian and Australian rice respectively. The grain comes in more than 40,000 varieties with different shapes, sizes, texture, aroma, and colors.

There are many health benefits of rice. My husband and I always have an 8lb bag of white basmati rice in the house, along with smaller bags of a different variety of rice. Currently, I am on a wild long grain rice kick. It’s has a nutty taste and goes well with the tex-mex casserole I am going to share with you.

A few health perks of rice:

  • It is a quick source of energy.
  • Rice contains the mineral magnesium, which plays an important role in enzymatic processes throughout your body.
  • Excellent source of various B vitamins.
  • Rice is a powerhouse when it comes to its fiber content.

My husband and I are about 90% plant-based but we can all ourselves flexitarians. (A semi-vegetarian or flexitarian diet is one that is plant-based with the occasional inclusion of meat – we tend to add fish more than meat.) We love trying to recipes and one fun and delicious veggie rice entrees we enjoy a lot is from, Angela Liddon Oh-She Glows Cook Book – The Crowd Pleasing Tex Mex Casserole – YUMMY! The only thing I do differently is I use regular cheese, a mozzarella/Monterey jack blend if possible. We are cheese lovers.

If you get a chance to try out the recipe please let me know how it goes. Did you follow the recipe? Did you change any of the steps or ingredients? I would love to hear from you.

Until Tomorrow, Keep on Typing…


Q is for Questions

How Much Does The Mountain Weigh? ~ An inquiry of how much a mountain weighs to an employee by a guest in the dining room.

Questions from tourists are one of my favorite things about my job. Sometimes it can be annoying but it’s part of the hospitality and guest services industry. When I worked for Chateau Lake Louise in Alberta, I was asked some interesting questions. How much does that mountain weigh? I use to take a small pause before I answered but I learned the art of a quick response, but sometimes I would ask, With or without the glacier? And I would be shocked when the guest came back to say, With

Another of my favorite inquiries was about the color of the lake.                                Do you paint the bottom of the Lake? A common question I was asked nightly when working in the dining room. The first glance at the epic blue/turquoise/emerald colored lake would make you think how is that color even possible? It can’t be real. It is real. It’s the magic of nature. The emerald colour of the water comes from rock flour carried into the lake by melt-water from the glaciers that overlook the lake. When the sun shines on the water the minerals are spiraling about and reflect from the sky color. Magic!

Other silly questions asked when I worked in the Canadian Rockies in the late 1990s and continue to be asked:
1. Does the shrimp come from the lake? (The question was prompted when people ordered the shrimp and clam pasta entrée.)
2. Can I take a picture next to a bear?
3. What time do they turn on the Northern Lights?

My standard answers:
1. No, the lake is too cold for the shrimp, but there are
minnows there.
2. Bears are dangerous. Please don’t go close to them.
3. No answer for the Northern Lights. It’s hard to explain
to someone who asks in the same breath if we paint the
bottom of the Lake.

Do you work in the customer service industry? What kind of funny questions are you asked?

Until Tomorrow, Keep on Typing…


P is for Pumpkin Seeds

Pumpkin seeds are editable seeds from the pumpkin squash. They are usually green in color, oval in shape and have a nutty flavor. They may be small but they are packed full of valuable nutrients.

Recently I took a zinc test and learned I my body was low in zinc. I asked what I could eat to help increase my zinc level. Pumpkin seeds the practitioner told me. Really? I had no idea. I knew pumpkin seeds were good for digestion but I didn’t know the other great benefits of the little seed.

Pumpkins seeds are:

  • High in Magnesium
  • May improve heart health
  • Can lower blood sugar levels
  • High in Fiber
  • May improve sleep quality

The bottom line is the pumpkin seed may be small but it sure does have big value to our health. As you know, I love to bake and cook. I use pumpkin seeds in many of our meals. I throw a handful in my smoothies in the morning, a handful in a couscous salad and a whole bunch in a breakfast cookie I love to make. Thank you, Healthline for all your great information on the pumpkin seed.

My Breakfast Cookie Recipe ~ What You Need & The How-To
  • 2 cups of oats
  • 1 cup of all purpose flour
  • 1/2 cup of whole wheat flour
  • 1 cup of melted butter
  • 1 cup of brown sugar
  • 2 eggs
  • 1/3 cup of unsweetened shredded coconut
  • 2 Tbsp of baking soda
  • 2 tsp of vanilla extra
  • a dash of salt (I give the salt shaker one or two small shakes into the mixture)
  • 1 cup of dried cranberries or cherries or blueberries (whatever suits your fancy at the time)
  • 1 cup of pumpkin seeds
  • 1/2 cup of dark chocolate chips
  • 1/2 cup of chopped dates
  • 1/2 of chopped almonds or another nut – totally optional

Pre-heat the over to 350 degrees. Place a piece of parchment paper on a cookie sheet.

Mix all the wet ingredients together first (eggs, butter, and vanilla). I mix the sugar and baking soda in next then everything else in the bowl and mix well together.

I use a large soup spoon to measure the cookies out, about six cookies per tray, the batter expands and makes nice big cookies so you only need one. Genius!

Bake for 12-14 minutes or until golden brown around the edges. Let cool on the tray for a minute or two, transfer to a cooling rack while you continue to get those cookies in the oven.

If you try out my recipe please let me know how it goes. What dried fried did you use? Did you add any ingredients? I would love to hear from you. Thank you for stopping by.

Until Tomorrow, Keep on Typing…

Out of Order

out of order

(of an electrical or mechanical device) not working properly or at all.
synonyms: not working, not in working order, not functioning, broken, broken-down, out of service, out of commission.

As someone who has been in the hospitality and tourism business for over twenty years, I’ve learned a lot of verbiages that may not mean a lot to someone who hasn’t worked in a hotel. Hotel jargon is learned over time, it’s like a secret language. For example, ‘In the Weeds’, to be so busy that you can’t get out of the mess you are in. ‘Vacant clean’, a clean room that is ready to be checked in. ‘Out of order’. It means exactly what you think it means, something is out-of-order. Something is not working the way it should and it has to put it out-of-order to fix.

When it comes to having a hotel room needing to go out-of-order it’s not the best phrase to hear for the employees or supervisors or the business. It means one less room to make revenue, to pay for the repair, to pay for the employees working, it’s a loss for the business. It’s a bit of stress for the supervisor to figure out what to do next. For the employee, the stress of what may or may not happen if the room is not back to check in for the guest that booked the room and potentially booked the room over four months ago. It is hard to tell a guest the room the book is not available due to unforeseen circumstances.                                                                            To the guest? The term means nothing to them. Guests don’t need to know that the room they book had a leak or the previous guests decided to have a party and trashed the room and it can’t be checked in due to the hole in the wall and although the maintenance team is amazing, they need at least twenty-four hours to fix a hole in the wall.  Now we have to find another room to put them into which is tricky because the hotel is fully booked. Yikes! Now what? Pray to cancellation gods that someone will cancel at the last minute and for that, I would wave the 24-hour cancellation policy and everyone involved is grateful. The guest that cancels doesn’t have the stress of paying the last-minute cancellation fee. The guest that booked the out of room now has room to be checked into. The front desk supervisor or employee doesn’t have to tell the guest their room is not available. Everyone is happy.

When I was a server the only out-of-order concerns I had was the cappuccino machine going down for whatever mechanical reasoning. I would be upfront with guests when they had settled into their chairs and reviewing the menu. As I took the first drink order I would say something like, “I wanted to share that our cappuccino machine is taking a time out, I’m sorry we don’t have another machine available, but may I suggest the flambe specialty coffee, it goes really well with the banana fosters…” it didn’t always work and guests would be upset they couldn’t have their frothy caffeinated drink after their meal. Other guests didn’t care and ordered another glass of wine. Perfect. These are my kind of people.

Have you had to deal with any Out of Order situations? Where? How did you deal with it? I would love to hear your stories.

Until Tomorrow, Keep on Typing…


Nanaimo Bars Are Actually from Nanaimo, BC

Nanaimo What? Na-Ny-Mo Bars ~ A tasty sweet treat

I was a young girl at Christmas time when I had my first Nanaimo Bar experience. It was like nothing I had tasted before. The coconut chocolate-wafer base, the custard flavored butter icing in the middle layer and a chocolate ganache topping. Wow! I was happy with shortbread cookies and Pot-of-Gold chocolates during the holidays. But this new dessert changed my taste buds and I craved that butter icing layer year after year.

Years later when I started working for the luxury hotel chain, Canadian Pacific Hotels and Resorts, I would work the buffet shift, replenishing the chaffing dishes of lunchtime hot and cold dishes and the dessert table. I saw the Nanaimo square on the tray and my mouth started to water. People would pick up the square and try to pronounce the name that was on the label. One server tried to help the guests pronounce the town located on Vancouver Island, BC. But the guests would laugh it off and walk away. I now live in Victoria, BC, and the Nanaimo bar is everywhere and I still enjoy the sweet and buttery treat once and a while. It’s always fun to have a Nanaimo bar when we are in the town that put this delicious treat on the culinary dessert map.

Now, who’s ready to make some Nanaimo Bars? Thank you rockrecipes.com for this simple recipe that I have used a few times and

The Recipe ~ What You Need & The How-To

Bottom Layer
3/4 cup butter
1/3 cup sugar
8 tbsp cocoa
2 eggs beaten
2 1/4 cups graham crumbs
3/4 cup fine or medium unsweetened coconut
1/2 cup chopped walnuts toasted
Middle Layer (filling)
2 1/4 cups icing sugar
1/2 cup custard powder
2/3 cup butter at room temperature
1 tsp vanilla paste or extract
2 tbsp whipping cream
Top Layer (chocolate)
1 cup chocolate chips
2 tbsp butter

To prepare the Base Layer
Melt together the butter, sugar and cocoa over low heat.
Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
Add the graham crumbs, coconut and walnuts.
Mix together until well combined then, press into the bottom of a parchment paper lined 9×9 inch baking pan.
To prepare Filling
With an electric mixer, beat together the butter, custard powder and icing sugar until it starts to come together.
Add the vanilla paste and whipping cream and beat well until smooth.
This frosting should be very stiff but spreadable. ( Much thicker than you would use to frost a cake for example) If you think it’s too thick, you may add a few drops of whipping at a time to bring it to the right consistency.
Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.
To prepare the Chocolate Topping
Melt together the chocolate chips and butter over low heat, just until the chocolate is melted, don’t overheat it.
Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets. Cut into squares or bars. Enjoy!

Let me know if you try this recipe out – I would love to hear about your Nanaimo square experiences.

Until Tomorrow, Keep on Typing…

Memorable Guests

In 2018 the United Nations World Tourism Organization tourism highlight report shared there were 1.32 billion travelers. That’s b for billion. That is a lot of people moving all over the world. That is a lot of guests coming and going to and from to their destinations. That is a lot of people coming through the front door of a hotel and being welcomed as a guest.

When I was working in the Victoria Dining Room at the Chateau Lake Louise between 1994 – 1998 depending on the type of meal, buffet or pre-set menu or a-la-carte I could have easily been serving over a hundred guests each meal time. The dining room itself used to sit up to five hundred guests at one time and I’m sure on any given night the dining room was full each night for at least four to five months of the summer season. That is a lot of people to serve coffee and orange to in the mornings and a lot of glasses of house wine at dinner.

Each table I stepped up to had either, two, four, six or eight people at the table. Each person with their own personalities, attributes, and shortcomings. I thought I would share part of a chapter from my memoir, Behind The Kitchen Doors ~ The Summers when I worked for a luxury hotel in the heart of the Canadian Rockies. I witnessed many couples and sometimes I was their pawn in their own chess game.

When I first started at the Lake, I didn’t understand the size of the F&B world at the resort. There were four dining rooms for a 505-room resort. Multiply by two or four for the number of people in each room, and that’s potentially up to
2,020 guests to feed, plus visitors from the village, or travellers
who drove from Banff to have breakfast, lunch, or dinner. Then
there were the bus tours that only stopped in for lunch. It seemed
like I was serving hundreds of visitors a day. For an only child
and self-proclaimed introvert, that’s a lot of different personalities
to bear witness to at times, but the creative me loved every minute
of it. I was gaining personalities for future stories I would
soon write.
“Charlie, it says grilled vegetables in a butter herb sauce. You
can’t have that much butter. Miss, he can’t have that much butter.
Can he have the butter sauce on the side? He has high blood pressure.
He can’t have all that butter.” The woman spoke to her
husband and me with an annoying tone that seemed to get higher
every time she said butter. It made my skin crawl.
“Nancy, it’s fine. I’m sure they don’t use that much butter. The
food has to have flavor for Christ’s sake.” Now the man was
clearly annoyed with his wife’s constant pestering him about what he ate.

Sis: I know I am.
“Fine, do what you want. Don’t cry to me at midnight when

you have heartburn.” This woman was the master of passive-aggressiveness.
“Don’t change anything on the menu, miss.” The man spoke
softly but with a sense of confidence. Was this their relationship?
Bickering back and forth about food?
Years later, when I eventually met my husband, I told him
about these couples, and we promised each other we would never
point out what we could or couldn’t eat. I didn’t want to sound like
this nasty, bitter woman. She might have been thinking she was
helping her husband with his blood pressure, but she perhaps
didn’t know how she sounded to the rest of the world.

Sis: And you know what?
Marion Ann: She probably doesn’t give a shit.
Sis: You got that right.

The woman didn’t speak to her husband for the rest of the
dinner. They both said, “Thank you,” when I placed the entrées in
front of them. The NY striploin with grilled vegetables looked and
smelled delicious. Normally when I placed this entrée down, it
didn’t matter who was at the table, someone would comment,
“That looks fantastic!”
The man nodded and smiled, and his wife glared at the entrée
as if it were going to kill them both. When I did the first quality
check, they looked up at me and smiled. The man said, “Really
good, thank you.”
The woman just gave me a smirk. Ouch! She was cold-hearted.
She was making her way to be an evil villainess for a possible thriller I could write. Maybe she married men and this was her motive — kill off rich men with food by irritating them so she could travel to luxury resorts all over the world. My imagination started to create the scene.

Sis: She purposely annoys them to eat what they want.
Marion Ann: Then, over months of high cholesterol foods,
the man has a massive heart attack and dies.
Sis: No one’s the wiser, because the cause of death will be natural.
Marion Ann: Then she will grieve for a few months but, on the side, will be looking for another man to fill the void.
Sis: That’s good.
Marion Ann: Thank you, Nancy.

When I brought the dessert menu, I was expecting the husband
to cave into the silent treatment and not order anything.
“Well, we paid for it, so I’ll have a couple of scoops of vanilla
ice cream.” The man smiled because I knew he knew this pissed his wife off.
What did Nancy do?
“I’ll have the tiramisu, and I would like extra whipped cream,
miss.” She was matter-of-fact with the demand for more whipped
cream. She was good at pushing his emotional buttons.
I wanted to laugh out loud.
“Certainly, I can do that. Extra whipped cream. Sir, would you
like anything on your ice cream? We have milk chocolate sauce I
could drizzle over the top, or maybe some whipped cream?”
Normally I didn’t offer the extras because of two things. One, it took
time which meant I would be away from my other tables. They’d feel
I was away from them for too long, meaning not a great tip. And two,
chef didn’t like us altering anything on the menu, even plain vanilla
ice cream. I didn’t need a nasty chef yelling at me for providing above and beyond service. But I did because I liked to push the envelope,
and my job was to make the guests’ experience memorable. If a
little chocolate sauce helped to get a better tip, screw the chef.

Sis: Crazy chef.

“That sounds nice. I’ll have just a little chocolate sauce if
you’re getting extra whipped cream for my wife’s tiramisu.”

Marion Ann: Ouch.
Sis: This is getting good.

“I don’t need the whipped cream, miss. I’m sure the dessert has
enough cream. Don’t bother with the extras.” The woman needed
to have a win, and she was willing to sacrifice her extras so she
could have the last word.
“It’s no trouble at all. I’ll be back with your desserts shortly.
Can I bring you coffee, tea, or a specialty coffee?” I was intentionally
playing a part in their polite dinner squabble. If they were
going to drag me in from the start, why not have some fun
with them?
They both said, “Coffee with milk, no sugar.” It was the one
thing they agreed on.

To read more stories from my first few summers working at the luxury hotel, please read HERE. Thank you.

Until Tomorrow, Keep on Typing…