Caribbean Week!

So, of course, the day I am assigned the GM position, catastrophe strikes...a ceiling tile and apparent leak from the storm over the weekend disabled service Monday. However, this gives me an opportunity to address more experiences I've had serving in La Friandise. The theme for our menu was Caribbean...difficult word to spell... and all our dishes were more or less inspired by okra, which is the African word for gumbo or "gumba" as they pronounce it. Caribbean dishes most often present sweet, spicy, fresh, crisp flavors that are vibrant and colorful in plate presentation, which i hope you will see in the pictures I am posting. I was also able to take some pictures of the dining room, which is very formal. We definately go above and beyond within our capacity to surprise our guests with upscale fine dining. From a wait staff perspective the issues i have run into are getting enough ice in the glasses (which i learned if I tilt the pitcher to the side, more ice comes out and it splashes less), polishing silver ware (best done with coffee filters), and guests not knowing proper etiquette in the way to eat certain dishes (such as corn on the cob, they will cut the kernals off the corn, causing theyre fingers to become slippery, instead of just picking it up with your hands and eating it...which is perfectly acceptable).