Chef and The Fat Man

I want it MY way and I want it NOW.....

2011-02-03T18:51:00.000-08:00

Oh, how many times in the restaurant or service industry have we heard that line...or a variation there of. Well, let me address the restaurant industry as I have a little more recent knowledge of it.
First off, I would like to thank Burger King for providing our society with the concept of "Have it your way". This was a clever, but simple high-end NY ad agency catch phrase but one phrase that has unleashed a generation of uncontrolled, boorish "I want it my ways" into our culture.
I want my sandwich this way, NOT the way that way you make it, I want to switch this for that, I want extra this in PLACE of that, I want a quarter of it this way 1/2 another and 1/4 that way, oh, and I want extra this sauce, and this sauce and I want more fries these aren't enough and I want.....and I want.....and I want....but I DON'T WANT TO PAY ANY EXTRA and tipping is after all up to my discretion...I just want it MY WAY, that's "your job" if you want to keep MY business!
The "I wants" examples above are really NOT all that exaggerated and the numbers of "I wants" are swelling out of control, this is what scares me.
Alas, I truly believe this is an outcropping of our societal lapses. I call it the era of Entitlement....I WANT, I'm entitled.
Believe me my friends this goes much deeper than just an eating joint...the "I wants" are pervasive throughout the service industry and our communities at large, I believe this attitude has flourished because our moral compass is WAY OFF...we have lost our sense of reason, sensibility and shame, we have taken that clever ad agency slogan that simply let people know that they (BK)were offering choices to their burgers and created a NIGHTMARISH group of consumers that have put a horrible and a disturbing unnecessary burden on our industry by suggesting that we all are ENTITLED to what "we want" our way all the time at NO COST.
Now,PLEASE don't confuse the "I wants" with the "would it be possibles". The "I wants" demand, nay, expect WHATEVER demand they want to be met AND to be met at the industries and owners expense, whereas the "would it be possibles" ASK if it would be possible to have and if told no...understand and don't explode or walk out or unleash nasty diatribes...or, perish the thought, the "would it be possibles" will even pay an extra charge for their requests. These my friends the "would it be possibles" are the group we all should applaud, acknowledge and respect...the "would it be possibles" are a group that GETS what our industries do and RESPECTS what our decisions may be...yes, the "would it be possibles" exist in REAL life not just in Grimm's Fairy Tales...for I am a devout "would it be possible" and proud of it.
The "I wants" neither GET IT nor respect the service industry, after all "it is the SERVICE industry" after all, YOU should SERVICE me anyway I demand (now keep it clean)...that's "YOUR JOB"...and "if you don't like it, get out of it" ...the "I wants" NEEDS to be acknowledged also, acknowledged and ridiculed and yes, banished (I know that will never happen but we can dream, HUH?).
I would like to address the "I wants" common phrase "if you don't like it, get out of it" you see "I wants", many of us love and respect our industry and those that "serve" in it...we get it and we KNOW what we are there for and what to do...so we stay in it, despite you, despite your obnoxious and demanding ways...we GET YOU better than you GET YOURSELF...so we SERVE you despite you and most times with a smile...but we are getting tired of you...sooooooo, I offer this suggestion to help SERVE you to becoming a better customer, person, citizen and friend. Because I/we care we take the time to SERVE UP this simple suggestion.
Now my friends, before we get to the exciting suggestion (how about that for a shameless teaser) I would like to remind you that I have identified the "I wants", I have given a number of examples of their "wants", I have even explained why I believe they exist...I have identified the "would it be possibles" and shown their side, now it is my OBLIGATION to offer a suggestion as to how to get rid of these blights on our industry and our society...here goes, are you ready?
I propose that EVERY one of those "I wants" be forced to work ONE WEEK as a service person...ONE WEEK on the other side of their selfish, boorish and obnoxious ways...ONE WEEK to walk in the service persons moccasins( old Indian quote used by Dale Carnegie in our sales course which I took, and proudly won,the coveted "Best of") before they are EVER allowed to walk into ANY restaurant or service industry establishments. Yes, let the "I wants" feel the barbs and arrows slung at servers and owners...let them grovel at their smelly demands...ahhhh, yes...even make them smile and say "SURE". I know the smile may HURT but heck, it will SERVE a higher purpose one day, maybe!

Serve on baby....

The Fatman

p.s. I hope you enjoyed the above blog, I hope you took it in the tongue-in-cheek manner in which I tried to present it. PLEASE before y'all start yammerin', yes, I realize the "I wants" are a small portion of the population but I contend that they are a small group, but this small group was microscopic just 10 years ago...so I want to do my part to prevent them from growing from small to "relatively small".
Call it my way to "serve" my brothas and sistahs of service and humanity as a whole!

HOW DARE YOU…….!

2009-07-26T05:48:00.000-07:00

Very recently we ventured into the newest addition to the Woodstock, Ga (culinary black hole of the universe) gastro scene.

At the beginning things seemed ok, the meet, greet and seat went fine. Now we were all understanding that this was a “bar and restaurant” so our expectations were not too high.
The server was fairly new and was pleasant enough.
The appetizers came out and were average at best….so now the fun begins!

When the main courses came out the presenting waitress (PW) was not familiar with who got what, fine, they need to work on that. The PW then went on to get further confused as to what was rare-to medium rare (the only way I can eat meat) and the burnt, butterflied and burnt again style my wife demands (I know…why eat beef). After a few meat cooling minutes I (not the PW) determined who got what (even though my side dish was not on the plate) and was correct. Before leaving the PW quickly assured me that SHE assigned dishes according to the Kitchen Managers assignment..

Shortly after taking care of the tableside confusion we swapped a few tastings around, my friends pork chop was so dry and overcooked he had to spit it out. His wifes “Cajun” pasta was so hot from too much cayenne (I am thinking…cause I wouldn’t try it) that it was almost inedible and the seafood pasta and sauce was a dark pink.

A side note here….Cajun does NOT MEAN KILL YOUR TASTEBUDS HOT! It simply means lots of flavor with nice mouth warmth...a rich blend of numerous seasonings to compliment the dish!

I digress, my dish was fine, cooked fine and eventually receiving my side dish albeit it luke warm (it was only baked beans) my wife’s skewered meat was 1/3 rare, 1/3 medium and 1/3 correct. Upon notifying the waitress she went back to the kitchen, allegedly informed the kitchen manager and promptly returned with a small white plate that my wife was instructed to place her uneaten but cut into pieces on and the kitchen would re-cook the pieces and bring them back to her….YES, this really happened.
I of course refused that debacle and insisted that they REPLACE the pieces with freshly, properly cooked pieces….which of course never happened.

Now the waitress had been informed of our other dish issues and said “OK” and brought us our check. We were charged in full for everything. No manager took any time to stop by our table.

HOW DARE YOU...remind the customer it was the kitchen’s fault the dish assignment got confused. Take ownership and move on….we don’t care who’s fault it was! PLEASE don’t let the customer know this has been happening “fairly frequently tonight”…we don’t care nor do we want to know about anyone else’s concerns.

HOW DARE YOU…bring a little plate back and announce that the kitchen manager will RE-COOK your cold improperly cooked meat! NO YOU WON’T, firstly I do believe it is against the health code, secondly, REPLACE the meat, humbly apologize and move on.

HOW DARE YOU….get presented with all of the above issues and NO MEMBER of management comes to the table. Service 101….Let MANAGEMENT take the heat and solve the issues…servers are not usually trained for such things nor should they be….BE A MANAGER and get out there and SOLVE THE PROBLEM!

HOW DARE YOU….not assign some compensation for the numerous issues above. There were some serious issues that the customer should not have paid full price for!

This is a new restaurant and yes, they had been open only a few weeks but the above concerns were so numerous and egregious that the restaurant needs to know.

It all starts with communication or lack there of! If the kitchen staff is not communicating and doing things properly then the wait staff gets frustrated and angry and then shuts down there communication with management, who then cannot communicate properly with the customer who then communicates quite clearly by NEVER COMING BACK.

I will inform the above establishment of the issues as I hope they can correct and possibly bring a fairly decent restaurant to our troubled city.

The Fatman's Culinary Bill of Rights!

2009-06-21T05:54:00.000-07:00

My friends, as I sit here listening to the gentle rains falling upon the mountain top retreat of dear friends (nestled high in the beautiful Smokey Mountains). I ponder this Father's day a little differently this year as in years past, as this is the first year I have had a Father's day without my father being here. It is a sadder day to be sure, and a little less "fun" as in past Father's Days, however, I began thinking of the great things my father had taught and passed down to me over the years...and I began to smile just a little....one particular thought that came to mind this day is his constant reminders as to the importance of EXCELLENT communication.
My father had been a famous and outstanding trial lawyer so it would seem appropriate that his communications skills were honed to a higher level...his constant reminders to me to constantly work to improve mine most assuredly led me down my career path of national speech awards, numerous radio hosting postitions and sales trainer.
So on this well deserved day of salutation to Father's everywhere I thought I would share one of his many important thoughts with you, and then, share my salute to him in a culinary kinda way, with my tribute I will simply refer to as, the Culinary Bill of Right's.
My fathers thought, "always communicate your thoughts clearly and with conviction so that there is as little confusion with the other person as possible and that will lead to a more enjoyable and forthcoming exchange and experience"...although paraphrased a bit truly seemed appropriate for this day.
I hope the above thought makes your day a little brighter and now I humbly present the following for your "mental digestion"!

Culinary Bill of Rights

Customers Bill of Rights

1. Be met, greeted and seated in a timely manner.

2. Prompt service and courteousness from staff.

3. Food to be delivered hot or cool, appropriate to item and on appropriate plates.

4. Server should be versed on specials and have a basic knowledge of the products served. Servers should be trained in the basics at the very least before taking their first order.

5. Management should be involved in both front and back of the house at all times.

6. Management should handle problems of every kind so as to not cause customer further annoyance.

7. Fair and proper compensation for problems (brought to a restaurants attention in a timely and appropriate manner) should be followed at all times.

8. Management should respond quickly and courteously to any and all problems.

9. There should be NO minimum tipping scale for any group under 8.

10. If taking reservations…customer should be seated within 15 minutes of time agreed upon. Except under EXTREME conditions. Then under EXTREME conditions should be given and honest and fair time assessment!

11. Customers should expect clean and stocked restrooms.

Restaurateur's Bill of Rights

1. Customer to be reasonably patient and courteous during busy times.

2. Customer should be expected to tip appropriately.

3. Customer should let management or server know immediately upon problem arising.

4. Customer should be courteous and patient in explaining the situation and should not take out non-service related problems on the TIP!

5. Customer should give restaurateur a second chance to improve (depending upon the severity of the problem) upon issues brought up to them.

6. Customer should never make a scene in the dining area as to embarrass or demean restaurant and or server.

7. When asking for "special" orders, customer should be reasonable and make absolutely sure they have been clear in their request and get request repeated back to them so that there can be little confusion. Customer should be PATIENT with "special" orders.

8. Customer should be expected to receive REASONABLE compensation for their problems…..NOT EVERYTHING FREE ALL OF THE TIME!

9. The customer is NOT always right!

10. When a customer asks for something "EXTRA" the customer should EXPECT to pay for it.

Well, I hope you will "communicate" your thoughts back to me on the above "delectable" ditty.
I hope your Father's Day is as special as mine.

Slainte,

Kevin

Musings from Mardi Gras no. 4…..post “K Beast” (post Katrina)….

2009-06-09T19:57:00.000-07:00

Well for the Krewe of Chef and the Fatman another magnificent Mardi Gras has come and gone. So many high points and one very low point.
I would like to report that New Orleans is BACK baby and it is WONDERFUL!!!!
As always the Hotel Monteleone was magnificent receiving the prestigious 4 diamond award from AAA again....for 2009 (the only 4 Diamond hotel in the Quarter I might add)!
Andrea Thornton Director of Marketing really gave us the ultimate experience by giving us the Monteleone Suite….wow, unbelievable, now I might add we are used to getting very nice suites or rooms wherever we go but THIS was above and beyond.
Andrea also gave us the tour of the new multi-million dollar renovated Bienville House also owned by the Monteleone family …just when you think they have outdone themselves with the flagship Hotel Monteleone, they bust out another wonderful hotel right on Decatur approximately 100 steps from Jackson Square…..the Bienville House has slightly larger rooms with many overlooking the river or the BEAUTIFUL salt water pool and courtyard alongside the very successful and beautiful IRIS restaurant.
They even throw in a wonderful continental breakfast with Starbuck’s coffee.
Meeting rooms to accomadate almost any size and the appointments they provide are nothing short of what you would expect from the Monteleone family….Mr. Billy ya’ done good! We hope to meet you one day.
Of course we had to dine at some favorites….Mr. B’s (Cindy Brennan’s place, yes of the famous Brennan family)….Executive Chef Michelle McCraney makes the BADDEST BBQ’d Shrimp in New Orleans baby….and everything else is just GREAT. The service, well, I don’t have to say anything about that…..it is classic Brennan family style.
Now for the very low point….we ALWAYS spend a whole lot of time at Arnaud’s/Café Remoulade/French 75 cigar bar, the Casbarian families absolute CLASSIC giant that should ALWAYS, ALWAYS be a stop whenever in New Orleans.
This time our joy was tempered at learning of the loss of one of the GIANTS of the New Orleans culinary, hotelier and hospitality industry….Archie Casbarian.
One of my true regrets in life was I never got to meet this giant of a man. However, I have had the honour to befriend his living legacies Archie Jr. and Katie Casbarian two children who have taken on the Herculean task of maintaining and growing the fabulous restaurant empire. I know Ms. Casbarian, her husband Archie although he is gone from this earth can rest a bit more comfortably knowing that their two wonderful legacies along with an awesome cast of “family/staff” (for that is what the following members truly are) are carrying on the rich tradition.
I am privileged to introduce just a few of these people to you.
Charles the seasoned consummate professional Maitre’d, he’s continental elegance, dashing, extremely attentive and actually got me to remove my hat, Maitre’d James a younger version of Charles, with a laugh, an infectious smile and an absolute attention to detail and customer satisfaction that I am sure makes Charles proud.
From the bar you must have a GREAT one and Chris is truly a professionals professional in the beautiful French 75 Café and Cigar bar….his passion and mixology abilities are second to none….and of course THE FOOD…..Executive Chef Tommy DiGiovanni, a more hard working dedicated, loyal and provider of TRUE New Orelans classic dishes you will not find….these all and so many more will make life and have made life easier for the Casbarian family. The rich heritage will live on proudly for everyone knows Archie Sr. is watching and smiling over the legacy he has left us….THANK YOU ARCHIE we will miss you my friend!
Finally, to Anne an Paul Tuennerman Mr. and Mrs. Cocktail of New Orelans, what a great radio show you have on WIST in NO….all about the restaurant and mixology business in New Orelans. NO ONE knows more than these two about the best of the best in New Orelans. They ARE Tales of the Cocktail and the true ambassadors of this wonderful city we call our second home.
This year we were honoured to be guests on their show with Head bartender/Mixologist/Liqour Artisan Marvin Alan of the famed Carousel Bar in the Hotel Monteleone this giant of mixology spent an hour with us on our final show from Mardi Gras 2009 and he literally created one drink and put added a wow factor to a classic second drink through his wonderful and true artistic flair that he provides to his craft.
To y’all mentioned and the many we didn’t…..thank you….thank you for a wonderful time…and if you read this before March 30th of this year the Bienville House is running a $79-$119 special all week at their beautiful hotel.
To all of you we look forward to seeing and sharing with you again at French Quarter Festival 2009 in April and Tales of the Cocktail July 8-12th at the city that is back Bigger, Badder and Better than ever….New Orelans….the Soul of America.
Join us we’d love to introduce you to the REAL New Orelans and the people that make her so wonderful!
Laissez Les Bon Temp Roullez….Thanks New Orleans!

Why not serve “hot food” HOT?

2009-01-29T17:48:00.000-08:00

Lately I have observed a disturbing trend in restaurants. “Hot food” is not being served HOT. Why not?

Few things are more irritating in my eat-a-day world than sitting down on a cold evening to a LUKEWARM bowl of soup. Whatever happened to the days when hot soup and foods were brought steaming to the table? In the past week I have suffered through three meals where food was served less than hot, including two appetizers, one soup and one main course. Truth is, these lamentable situations could have been easily averted.

Let’s start with the basics. May I offer the following suggestions? Hot soup should be served at no less than 145 degrees Fahrenheit. Hot apps should be maybe 140 plus. Foods NEED to be served at the proper temperature so their very best taste and flavors can be experienced.

I know y’all have eaten lukewarm food – but to have so many bad dining episodes in such a short time, and at three different locations? This, my friends, is a trend. Let’s end it… TODAY. We should all expect and demand that our food be served at proper temps!

Why isn’t this happening?

It’s all about COMMUNICATION! The kitchen has to tell the servers that food is ready NOW! Servers have to be prepared: they have to get food out quickly to the customer – while it’s HOT . And restaurants need to remove their friggin HEAT LAMPS.

God, I hate those lamps! Heat lamps are a major cause of warm restaurant food. They are a “crutch” that perpetuates poor service. Does the following scenario sound familiar? The kitchen gives out a shout after placing food under “the lamp”… and forgets about it. Meanwhile, the servers aren’t too concerned about speed because the food (your food) is “under the lamp” and will at least stay warm…

Please, my friends, expect, nay, demand, that “hot food” be served HOT! If it’s not hot send it back and let the kitchen know why. Maybe, if enough of us do this, our food will again be brought steaming to our tableside!

As a side bar, let’s also consider keeping cold things COLD? Please, PLEASE stop putting cold salad on a freshly cleaned HOT plate. “Cold food” should be served on a cold plate. It’s all about maintaining proper temps.

Steam on, baby!

P.S. Thank you to my Editor/Photographer-in-chief....Ms. from NIU....he makes things look GREAT....thanks Ms.! From a grateful Fatman!

Ego….the number one killer of restaurants!

2008-05-18T11:31:00.001-07:00

As I was watching another episode of one of Chef Gordon Ramsey’s “F-bomb” laced shows, I was truly reminded as to WHY restaurants usually fail……EGO.
Now we can go back-and-forth pontificating on whether ego is good or bad (I subscribe that it is both) but for restaurateurs and chefs it can be a recipe disaster.
Most restaurants that fail, do so because their menus are too big, too expensive, to confusing or a little of all of the above.
What and who sets those menus…..hmmmmmm?
Do you really think that 95% of the public goes out twice or three times a week to drop 60 – 100 bucks a shot on each dinner?
Do you think that foie gras milkshakes will drive the majority of diners’ ga-ga? Yes, those dishes can at times look divine (thanks to food art) and yes the ambiance is awesome. Do you think your tiny portioned “CREATIVE and EXCITING” dishes are truly the way to culinary success?
Yes, they can be, in the right place and given the right chef but those places and chefs are few and far between.
Remember, there is an extremely small number of people frequenting those locations and an even smaller number of chefs and owners that have what it takes to make it successful.
Yet, year-in, year-out the numbers that try are amazing.
I know one owner that will not put grits and biscuits and gravy on his menu….he is in the heart of Georgia….the South and has a breakfast and lunch place. He doesn’t do it because he doesn’t understand it….how can people eat that? He is not doing nearly the business he could and should be doing. Another better known chef was going to take the city of Atlanta by storm with his “culinary and edgy genius” like the aforementioned milk shakes and when it failed, very quickly, the chef condemned the palates of Atlantans. I guess we just don’t get it!
Now I have watched my third episode in a row of Gordon Ramsey’s rantings…it all boiled down to failing restaurants that did not give the people what they "the customers" really wanted.
The owner and or chef gave the people what “THEY” (the chef / owner) wanted. Fortunately, GR turned the places around….until he left, only to go back later to find most had slipped back into their own egocentric ways.
Owners, chefs, I beseech you. Study your market, LISTEN and OBSERVE to what has worked and not worked, let the PEOPLE speak…follow THEIR whims …NOT YOURS and do it well, price it fairly, and give them reasonable portions of what they understand.
The greatest and most humbling experience you can have is when someone comes back to your restaurant time-and-again and tells his or her friends about it.
Why not try and get some of that great feeling, be happily humbled (if you can) for if you do, I have a feeling YOU will be as successful as you ever dreamed and you and your chef can enjoy the exhilaration of success rather than the pain of bruised egos and busted checkbooks.

I wonder what Ray Kroch would say, after all it’s only a hamburger, fries and shakes…hmmmmmmmm?

I'm proud of my Country, my troops and my first responders....I will not apologize!

2008-02-24T12:02:00.000-08:00

A couple of weeks ago we were taping a show at the 14th Annual Atlanta Garden and Patio Show in a beautiful facility known as the Cobb Galleria. Thousands of people streaming in and out and we had standing room only crowds for our 2 tapings....very humbling to be sure (I have to set this scene up...that's what a host does)! We were playing some rousing patriotic type music, the crowd was worked up, then I came out to greet the crowd. I always like to tell a little story usually unrehearsed this is how it went.
A few months ago we had been approached by a TV producer about the possibility of taking Chef and the Fatman to TV. Although not extremely excited (I personally am not a HUGE fan of TV)Chef and I met with the producer and after a couple of meetings things seemed to be progressing well. While we were in the throws of trying to finalize the concept for a "shoot", the producer (whom I shall not name) went to our site, listened to a couple of shows and proceeded to tell me what he liked and felt needed to be "fixed". We were in total agreement up to the last point....then it completely fell apart. The producer noticed that we always sign off with a salute to our troops and first responders and that we might be a little over the top on our "patriotism"....we might want to think about dropping that, as there are some people that may not agree or may not feel as I do. I took his advice!
I dropped it....the TV show thing I mean.
I never called or e-mailed him back!
I will not make excuses for or be told I can't be what I am. I am a proud former member of the military, flag wearing, flag waving American that is truly proud and thrilled to have been born in a country that has given me and mine so much.
Now I know for certain Presidential candidates wearing the flag on their lapel WON'T happen, and the wife of said candidate may NOT be proud of our countries past, that's OK, that's their choice and I will defend their right to voice that choice no matter how distasteful I find it. That is what our country stands for....that is "the American way".
As a proud American I make you this pledge!
I will NEVER dumb-down my core beliefs in order to be accepted by those who DON'T love our country (but claim they love it more than I).
I will NEVER make excuses for my outward display of pride in America, God and Country!
Finally, I will to the best of my efforts, at the end of every show make sure "that we pray for our troops and our first responders for they are the reason we have the freedoms we enjoy so much....the price of freedom....is never free! God bless everyone, we look forward to being with you again next week!"
That my friends I BELIEVE is the American Way!

Fats

Merry Christmas . . . Finally

2008-01-01T13:14:00.001-08:00

I hope this blog finds all well and that you had a most enjoyable Christmas and New Year!

This particular Christmas was especially MERRY for me. This year, for the first time in many, people wished ME "Merry Christmas" before I could wish it to them...yes, I know this comes as a shock but a huge number (as high as 25 - 30% of folks who came thru my cigar store this year) wished ME "Merry Christmas".

My friends "Merry Christmas" was everywhere (well almost)!

For me, it started at Dollywood the first weekend in December (no surprise there, Dollywood has ALWAYS been a bastion of Merry Christmas) and, as we returned to the reality of post-Dollywood everyday life in a PC world, I was re-energized, ready to be the lone wolf in the wilderness of the holiday spirit once again, howling out my "Merry Christmas" to the vast bitter and lonely world of PC'ers.

It has been that way for the past 10 to 15 years as the insidious demons of PC continued to wage war against the Christmas spirit!

You all know the demons. They are easily identified....the ones who want to be their kids "best friend" instead of their parent. They want their child to learn the proper technique for putting on a condom before they can read, write or even learn math. They want their children to know that Heather has Two Mommies. Finally they want their family to be "in touch" with their feelings and take charge of everyone else's and heaven forbid their child should OFFEND someone.

These PC creatures have been coming out in the light and out from under their murky shadows (where they belong) way too much for my taste.

I truly believe the PC life style was created so left wing wackos could have access to the mainstream....and by God (sorry if I offended anyone for invoking the name of the almighty...NOT) they succeeded.

It started out with the little subtleties like saying "happy holidays" instead of "Merry Christmas". We wouldn't want to offend our Muslim or Jewish friends (in all my years of growing up I never heard one person, Jew, Muslim or atheist protest to a hearty well intentioned Merry Christmas) but then, as they always do, the demons sleazily infiltrated our schools, pandering their bilge to the young and innocent.

First they ban traditional Christmas Carols, then renamed Christmas parties as "Winter Solstice parties", and they have even gone so far as to ban the playing of ANY Christmas related music, the use of red and green, and candy canes for God's sake...yes, it's all true and documented, then came the removal of ALL Christmas symbols....the odorous Christmas tree, the sickening manger scenes and the hideous Santa Claus...from our squares and towns. Well, as usual, they went too far. They crossed our "line in the sand" and this year "Merry Christmas" was beginning to roll of peoples tongues with vigor, and smiles of "thanks" and appreciation for the greeting was more the norm than not.

Now don't get me wrong, it wasn't nearly what it was as I remembered as a child growing up in a small Northern Illinois town (OK, if you must know; Sycamore, IL)...but it's a start to the new year and a reinvigorated Christmas spirit!

A wonderful, cheerful and most glorious start, I now feel that one day I will be allowed to drive a stake of holly through the heart (if I can find it) of the PC demons, and banish them to a Christmas Village where maybe, just maybe, they will "get the spirit". Who knows...it might happen, the PC'er you know just may wish YOU a "Merry Christmas"...and to all a good night!

Fatman

Rude people just need to be slapped...at least VERBALLY!

2007-07-05T07:30:00.000-07:00

As I continue to age, I like so many before me, pine about the "good old days". Yes, my youth was great but what we have now and the technology we have is greater...however, what we've lost is really horrific...we've lost one of our most prized possessions...COURTEOUSNESS. We are becoming more of a "what's in it for me" and "it's all about me" society, so much so, that RUDENESS is becoming the norm, and we as a society are to blame for allowing it to happen, by doing nothing and letting the RUDENICKS rule the day. I for one am tired of it and would like to recruit some like minded "courteousness seekers" to join me.

When I was a child growing up, courteousness ruled-the-day (yes sir, no ma'am...respect for elders and women) or, the back-of-the-hand took center stage. We or anyone around us that were rude or selfish were quickly chastised and as culprits, we were embarrassed or shamed into ceasing our rude behavior...NOT TODAY! Take note of what happened to us recently (and this is just one of many daily rudenick stories y'all know very well).

She who must and I were at our favorite Waffle House yesterday and the place was crowded and service was really rough (a lot of employee "sick calls). A rudenick was sitting at the counter nursing a cup of coffee (which is all he had). He got up and disappeared for about 15 minutes, when he reappeared a to-go order was sitting on the counter in front of him (the only place it could be put). Now, all hell is breaking loose in the store and rudenick loudly demands that "this bag be moved"...it bothers him, this is HIS spot. The staff did move it and the poor woman who was desperately waiting for someone to take her money at the register FINALLY came back to get her food and the fiasco continued. She looked for five minutes for her food...rudenick says nothing, finally a (courteous) patron pointed out her food, which she promptly went behind the counter to get and left, obviously distressed, while rudenick just sat there nursing his coffee.

About ten minutes later rudenick saw someone he new, so he jumped up again, this time taking his cup and he ran outside for about 20 minutes during which time a couple had come-in, waited for about 10 minutes and then took two of the three obviously empty places at the counter (why not, no one had been sitting there for at least 10 minutes). Now, while the couple VERY patiently waited another 10-15 minutes for someone to take their order, in walks rudenick and nastily says to the woman sitting on "his" stool, "I would like to have my seat back...now", bewildered at his rudeness, she and her husband got up, obviously angry and left! Waffle House looses two customers and retains rudenick....hmmmm, not a great business model in my opinion.

Now, what would have happened if it had been me, is as follows. We would have taken "our" seats that were obviously empty and then when rudenick came up to us and announced "I would like to have my seat back...now", I would have proudly retorted "I would like to ban the world or rudenicks....now, but since that is obviously NEVER going to happen, then I will choose to remain in "OUR" seats and YOU can have the empty one over there!"...I just VERBALLY slapped him.

Now, it is important to note that I saw the reaction of several people that witnessed rudenicks earlier rantings and they appeared to be equally as sickened by rudenick as I had been. Can you imagine the applause or the happiness I would have brought to everyone around me if I had been sitting in that seat!

Please my friends, let's work together to bring back good old fashioned courteousness, let's return to our 21st century the fine old tradition of respect and decency, let's make shame and embarrassment mean something again.

Let technology not be the only thing we can be proud of "as we boldly go where no man has gone before" sorry pcr's (see, courteousness). Take a VERBAL slap at rudenicks, it feels good and "it's good for ya"! Remember "only YOU can prevent rudenicks" (sorry, Smoky).

Fatman

Most restaurant reviewers are low, but "food snobs" are LOWER

2007-06-30T16:48:00.000-07:00

Our show, Chef and the Fatman the Blue Collar Chefs, besides doing a live cooking show for two hours each and every week, we also have been in the restaurant review business for the better part of the five years we have been on the air, we have reviewed over 185 restaurants in five cities.

We started our reviews as a on-air "response" to the bevy of sarcastic, bashing, nasty, skulking and ego driven reviewers that I had been exposed to over the years. The "Food Weasels" as I refer to them are the spineless jellyfish that hide behind their anonymity (claiming loudly, "it is the only TRUE way to be credible"...they honestly believe that) as they scorch, sear and shred restaurant owners much more often than they compliment them, it is their "BADGE of EGO" they so fondly wish for, since anonymity strips away their "fame", no picture no way to recognize these geniuses, so they have to be content with the fact that people "talk",laugh and chortle about their latest addition to their gastronomic "trash heap". They try and build their reputation off the sweat, toil and hard work of those that have the cajones to "put it out there" for all to see, feel, touch (with gloves I hope)hopefully consume and yes even critique. Sad but it is the life they choose. I would like to add this little caviate...NOT ALL restaurant reviewers are weasels....there are some decent ones out there...I just can't remember who they are, and that is good.

This blog is not about the Review Weasels this time! It is about a more insidious creature skulking around the culinary world....the dreaded "food snob".

Believe it or not, the "food snob" is in my opinion WORSE than the Review Weasels....they are even further below contempt, to me, than the aforementioned RW's. Thanks to the internet the food snobs are becoming more emboldened. As "food snobs" watch their "food snob" buddies get and find more "screen time", they feel that THEY should gain equal or greater recognition by sharing "their genius" with their very small world. "Food snobs" are the self proclaimed "gastronomic geniuses" with their only credentials (most of the time)being, "they eat out a lot" most of the time by themselves or in very small "food snob" packs. The "food snob" is the one that rips, tears and snarls at anything they don't agree with reviewer or fellow threader alike, THEY decide who should or should not be reviewed, THEY rip the reviewers and write the most vitriolic names, and yes, they are known to only a select few by their REAL names, the few being like minded "snobs". They sneer with contempt at almost anything that isn't in "their opinion" upscale, they laugh with contempt at most any restaurant that doesn't plate properly...the dreaded "food snob" is beginning to believe that they are "credible" that they are worth listening too, that, my friends is why I am dragging them out of their sleazy hiding spots behind their little screens and dragging them kicking and shrieking into the purity of the light, the light of fairness and revelation.

Food snobs cheer plating and small portions with HUGE prices...because that is "UPSCALE. Oh yes, they even have their own cutesy jargon, their cool hip IM acronyms....they've got it all baby....

They will spew forth all of the above with great relish, oh yes, the above and so much more....all from the security blanket of their tiny little screens "sending" their ugliness across the airwaves nightly (or whenever the great unwashed dares to question their favorite "resto").... I often wonder, what would "food snobs" REALLY say or do if they had to tell their bilge to someone face-to-face. I'll never know, because "food snobs" never will. It would be fun to see!

"Food snobs" opinions may actually be accurate at times, seldom, but at times. Their postings may even be witty, rarely, but you will always know who the "food snobs" are, for they will post to the world and proclaim to everyone of their genius...after all they eat out more than you do... "almost every nite". They will spew forth from their little screens and then, they will post their web name....proudly.

Y'all know who you are and we all know who they are (at least by screen name)...so I offer this "suggestion".

Why not tell people WHERE to go and why...not WHERE not to go with nastiness.

Come out from your murky shadows....TELL PEOPLE proudly who you are, state your "opinions" (try using the word SUGGESTIONS...it goes a lot further)to the owners, chefs, servers or other patrons, be helpful not hateful, be a true reviewer NOT a negative critiquer. Take responsibility for your actions and try to help the owner AND the consumer. Bring something POSITIVE to the "plate".

For if you do, you will rise out of the murky depths of sleaziness and breathe in the fresh-air of fairness, it will feel oh so good....try it, and let me know who you are. I'd be honored to know you. I will welcome you with open arms to the "positive"-side of our industry and you will become welcome anywhere....come scattered, smothered or chunked...I'll leave the light on for ya. And I won't care what "resto" you like....honest!

Respectfully submitted,

Fatman
Kevin Jenkins
Host
Chef and the Fatman

You may speak to me face-to-face at a weekly public appearance near you. It's on our appearance page.

Life is good, in Cordele, GA

2007-06-25T13:10:00.000-07:00

It is with a fond farewell that I bid adieu to the 58Th Annual Watermelon Festival in Cordele GA (about 3:15 minutes South of Woodstock GA). This year was in many ways a milestone for me and the the show.

It was the Official Release of our first Cookbook, Chef and the Fatman Red, White and Blue Collar Cookin', our first book signing, the first Watermelon Festival for young 1 yr old Lindsay aka "little blob" as I affectionately refer to her as (Mike and Chris Bresnan's offspring) it was a festival milestone (our fourth official trip to the same event) in our five year on-air history and yes, the first time I had a chance to eat some AWESOME BBQ at Smoakies on Cemetery LN. I had my first interview with a local media legend...Phil Streetman (who had already interviewed me five times in the last four years) who has spent the last 48 years on local radio and television, bringing locals a "little good news today" like I am sure Anne Murray would be proud of, this might be Phil's last year covering the Festival, I know he will be sorely missed not only for his obvious love for the Festival but for his true "American Spirit" that drove him every day (three interviews a day 7 days a week) to find the "good news" (which is so much harder).

Ah, so many firsts, although memorable, it was the constants that really made me feel whole again. The incredible friendliness of the people of Cordele everyone saying hello, hi, how are ya? (and meaning it), Monica Simmons (the President of the Cordele/Crsip County Chamber of Commerce) running crazy but gettin er done! It was dinner at the Daphne Lodge and the fabulous fried pickles, drinking a couple of ice cold beers on our little deck outside the very fine Best Western on a warm balmy Cordlele evening. The extreme triple digit heat index on the show set in cozy Watermelon Park, it was Watermelon Queens singing country classics, and the town crooners singing God Bless America. It's watermelon eating contests viewed by hundreds of happy onlookers cheering on their favorite "slogger" (name for contestant), kids coming up for air with watermelon juice covering them from head-to-toe and no mother caring. It's guys and gals of all ages and social strata working very hard to catch the wind as their watermelon seed comes flying out of their mouths, delighting the crowds but making every "spitter" take note of techniques used and making sure the judges count every inch but giving none.

Yes, Doc Hollywood can have his "squash festival" it looked nice, as nice as Hollywood could make it, but for me, give me Cordele Watemelons (the sweetest watermelon in the country...it's the soil you know), the 59Th Annual Cordele Watermelon Festival and the REALITY of that hot summer weekend next year, all the firsts and all of the constants that I will be experiencing with such relish, and....I'll be happy, happy to just "spit one" for the team and remember how lucky I am to be in Cordele GA for the 59th Annual Watermelon Festival.

Then all will truly be at peace with my world.

Thank you Cordele!

Fats

Salt and Pepper.....Why is it so difficult?

2007-06-21T08:04:00.000-07:00

On this beautiful warm sunny day in Georgia, when everything seems right with the world, I feel obligated to raise a concern with restaurant owners in order to make my day even better. Owners it's your salt and pepper shakers, those little conniving containers that have caused me grief yet again, this morning, and it's time for me to make MY day even better by telling you about it!
I don't know, maybe it's me, but whenever I go into a restaurant and reach for the salt and pepper shaker I feel like a real crap-shoot is about to begin, will I, or won't I, have to take the lid off the shakers in order to season my food!
I challenge you friends to go into a decent restaurant or most any restaurant for that matter and use the salt and pepper shakers without having to take the top off, go ahead try it ( I know most of you know where I am going with this). You shake, you shake harder, then you bang and then...you take the lid off (those holes in the container are ALWAYS to small).
Oh, I know there are those of you out there that are more physically fit than I (probably 90%), and that you truly enjoy the shaking, banging and the eventual aerobic workout that you receive before you are blessed with a "dash" of either or both, to you, I have nothing to say.
For me, I just want to pick up the shaker and with minimal effort apply my condiments and eat on...but no, most restaurants feel incumbent upon themselves to create this challenge for me and mine, and to you I say...SHAME.
I often ponder as to why it is that the nicer the restaurant, the smaller the openings on their shakers? I guess it follows right along with the nicer the plating, the smaller the portions the smaller the portions , the higher the price. I get it....you are looking out for me, thanks, but no thanks.
Owners, why not take a moment and "walk in my moccasins" as the great Charles Carnegie once wrote and shake your shakers baby, then please make sure those shakers that go on your tables are dispensing with ease instead of causing us all of the aforementioned hassles and the eventual opening of the lids and inevitable pouring out to much condiment ruining, your culinary delights.
Step up, be a leader in your industry...shake it one tiiiiime for US, your customer.
Make our dining experience juuuust a little more memorable, we would appreciate it.
In return, maybe we won't be as disgruntled with your smaller portions and nicer plating, maybe just maybe, we won't grumble so much about the sticker shock....maybe.
I finish with this side note: I cannot guarantee to silence the grumbling of my 1/2 empty stomach, from the weenie portions you have plated so beautifully and I am still unable to control the chirping of the crickets coming from my completely empty wallet, for that, I humbly apologize!

Try picking some blackberries.....

2007-06-18T04:31:00.000-07:00

With the stress of cheffing on the show for the first time under my belt, and, with the final (hopefully) edits for our new book completed, and Father's Day over at my shop completed for another year, all I can say is that it was a "stressful week".
Soooo, I grabbed a plastic bag and headed out early yesterday morning to ....pick blackberries.
As a kid this time of year was great, blackberries on cereal, blackberries just plain and oh, on homemade ice cream and the homemade cobblers, well, you get the idea.
The stress of the week just melted away like a fine scoop of that homemade ice cream on a hot summer day and the berries (small this year due to the dry conditions of N. GA.) just continued to mound up in my bag.
I wondered as people drove by, some smiling, some frowning some just looking, well, indifferent, I wondered, that if I could just get a plastic bag in their hands on this beautiful sunny, sultry Sunday morning in beautiful N. GA, with the dew of the early morning making those black jewels stand out beautifully, against their equally beautiful but not so ripe crimson bothers and sisters, just beggin to be picked. I wondered if all of those folks could have joined me on this Father's Day journey, would it be as memorable, happy, stress relieving and yes, a little nostalgic for them as it had been for me? I think, no I am sure it would have.
So please, just grab a bag, head out to your favorite picking spot (keep a vigilant eye out for roadside harvest spots during the week) by yourself or better yet, with the ones you love, and just pick blackberries for awhile....don't mind the thorns or the chiggers (we didn't as kids), juuuust pick and think..... cobbler, ice cream and then do what all great chefs do....taste along the way, make sure there OK!
Oh, your hands will be stained, but that's OK too, because those stains tell the world that you stopped and picked some blackberries....they'll smile and they'll understand!

Fats

Service, it's all about COMMUNICATION!

2007-06-17T04:39:00.000-07:00

SWMBO (she who must be obeyed) and I very recently ate at a restaurant the we have enjoyed the first two times we have eaten there,however, the last trip was a service nightmare. I only mention the following as a guide for servers and customers. (On our show, we have reviewed and reported on over 175 restaurants in 5 cities.)
We were greeted very well as soon as we walked in (by a rather tall pleasant brunette), we were told there was a 20-30 minute wait (very good COMMUNICATION)! We were asked if we would like to sit at the bar, we chose to, and a few minutes before we ordered our drinks we were told a table would be ready shortly, the hostess then asked if we would like to wait and order our drinks from our table instead(EXCELLENT COMMUNICATION).
We were seated at 6:25 pm with silverware and menus placed in front of us....then things/COMMUNICATION broke down, horribly. (Note: Hostesses need to COMMUNICATE with servers to let them know someone is seated in there area....this is just a suggestion, but when practiced it helps alleviate problems like the one soon to be described...I do not know if this was done or not...no blame here, just a suggestion)
We were TOTALLY IGNORED by everyone (Note: at least 3-4 staffers cruised our area the whole time....bussers you can COMMUNICATE too, let the server know someone is at there table) till approximately 6:43 (at the same time I went up to find the hostess to inquire as to what server we are supposed to have).
Now, the server that was waiting the table behind and to the side of us did a nice job of taking care of HIS tables but could have cared less about ours (Note to servers: If you see a table that is not yours that has obviously been missed ASK THEM IF THEY HAVE BEEN SERVED then HELP THEM...I know it's not your station, or your tip, however you need to COMMUNICATE that a customer needs assistance...really. If they do not need anything I assure you they will appreciate the COMMUNICATION). I digress.
The hostess (NOT the same one that seated us) seemed genuinely concerned when I told her of my dilemma and she followed me back to my table where we both saw a server had finally arrived....as soon as she saw the server, and, before I could say anything she took off and went back to her station....(Note: Let the owner or GM know right away that there is a service issue....let them decide what to do, but, let them know....COMMUNICATE).
Now our server came up cheerful (like we had just been seated), knew his menu fairly well and asked us what we would like, we ordered our drinks...they came out in about 5 minutes...OK I guess, then we ordered our apps and said we would order main course when apps came out...apps took about 20 minutes during which time we never saw our server again, except, to run food and drink to the table behind us while our glasses and bread dip lay barren. SWMBO finally took it upon herself to go and get refills, yes my wife went and got our refills, our server came back shortly AFTER she got our refills and asked if we needed anything. Hmmmm, we have full glasses and no bread dip (a signature item) what would you think, why would you ask if I needed something... the dip plate is EMPTY let me know your going to fill it...don't wait for me to ask you!....well you get the picture. (Note: Servers need to follow up at least twice between courses to check water, and whatever....COMMUNICATE with your customer, let them know you care and are there for them, let them know generally what the disposition of there food is....show them the love baby). When the app finally made it out, the risotto and scallops were very flavorful but lukewarm at best. (Note: Now, nobody new that our apps were lukewarm because our server never asked us.... COMMUNICATE, ask your customer how there food is within a reasonable time after they receive it...don't be afraid, it's OK if it's not right, this gives YOU the chance to fix it and become a hero and possibly another 5%, not asking, makes you the goat).
Finally, someone COMMUNICATED with us, as the OWNER/Chef/Expediter came to our table and asked how everything was....we COMMUNICATED back to him our concerns. He was noticeably shaken, and I told him I would send him and e-mail with my concerns. The service nightmares ended right then-and-there!
We like and respect the owner of this establishment, so we COMMUNICATED our concerns to hopefully help him, his staff and his business.
When you get bad service or have major concerns it is your OBLIGATION to COMMUNICATE those concerns to management and or owners. For then, can you truly say, you have done your part at being a good customer. Then, observe how the management/owner team reacts to your concerns, that will speak volumes as to what kind of team they really are. The true test of a team/restaurants quality, is not necessarily how things are handled when everything is right, but, how the team handles problems when things go wrong....that is the true test.
A good chef and good food can be destroyed by poor service....conversely, so-so food can seem much better when very good customer service/COMMUNICATION is practiced.
Try a Waffle House sometime....we kinda like the service (overall)....and the scattered, smothered, covered and chunked....

Fats

Go ahead...Try it....You might be surprised.

2007-06-16T13:20:00.000-07:00

Well the show is in the "can" as the old axiom states and yes, I survived. Having created and been the host of Chef and the Fatman the Blue Collar Chefs for the last 4 1/2 years, I had a feeling, that it would be inevitable, that the stars would align in such a way, that I would have to Chef. They did and I did. I had great trepidation about Cheffing as I am not really anything more than an above average part-time "slinger". Trying to "create" the recipes, present the recipes, keep the banter with the audience, stay on point, plug the place and the rubs and cookbooks, stay on-time, provide culinary info and entertain people that would need to stand for 2 hours kinda concerned me.
Heck, it's no different for me than it is for others who are faced with similar situations of being put into the "spotlight" without wanting or expecting it.
I had 3 BIG things working for me, Chef Mike a steady hand at cooking (his two nephews BJ and Chris) secondly, a GREAT engineer that new how "to get my attention" and finally a crowd that was willing to accept anything we said.
This is not too dissimilar to what almost everyone faces at one point or another in their life....your turn in the "unexpected spotlight"....think about those around you, you've probably got a great helping hand (you may not know you even have), a support structure ( your friends and colleagues) that understands a little of your trepidation but WANT to help you succeed and a "crowd" (everyone else around you) that is willing to believe in YOU.
Take the challenge, grab the friggin spotlight....meet it head-on, here are my suggestions to make this moment work ( I want you to succeed!)....organize your game plan (critical), surround yourself with great people and dive in with confidence (although, a little trepidation is cool, trepidation can be an ally) believe that everyone that COUNTS around you will support and work hard to make your "trial" a positive one.
When it works (and it will) baby, you feel on top of world....it really rocks. Bathe yourself in the glow of success, it is even sweeter than you thought....indulge in the moment....Then, THANK GOD for the people around you and remember to thank them again-and-again. It just feels good and is the absolute right thing to do.
Go ahead....try it, take the step into the unknown when the moment is thrust upon you...FEAR NOT...leave that comfort zone (it will be OK)...believe baby, BELIEVE in YOU and everyone AROUND YOU and you WILL be GLAD you took that step on the "wild side".
I did, and, I'm so thankful for everyone that made this moment feel so good, Chef Mike, Engineer Karen, Chris and BJ, the BGE and most of all the crowd that stood there for 3 hours I kid you not....3 hours.....standing, laughing, cutting up and asking for autographs throughout,....Y'all ROCK baby, it really does not get more humbling than that.

Thanks!

Fats

I love it and Monti gets it!

2007-06-14T04:58:00.000-07:00

A couple of weeks ago I went into a new restaurant in my hometown of Woodstock GA (as we refer to on the show as the "culinary black hole" of the South) named Monti's Express.
This is a breakfast and lunch place that is small and rather unassuming. This is a place that GETS IT. You don't have to have the biggest menu, the most items, the foofiest platings....just serve up good food everyone can recognize, good portions for a fair price and serve it hot and quick. HELLO how difficult can that be? CIA grad and owner Chef Monti truly understands.
Baby it ain't fancy but his Monti's 5 minute breakfast sandwich ROCKS, 3 eggs scrambled, good quality bacon a nice cheese on a Kaiser Roll (or plain white for me) a BIG sandwich with a container of OJ and a drink, made fresh to order in 5 minutes or less, $4.99. God love you Monti. Monti has other free standing locations in NJ and I think maybe in FL.
This CIA chef from Jersey GETS IT and I LOVE IT. Woodstock, your seeing light at the end of the black hole. Thanks MONTI!

The Cookbook!

2007-06-13T09:50:00.000-07:00

After 4 1/2 years of airing our show, a cookbook was the inevitable outcome. We all agreed that this was worth the effort. We gave birth to "Chef and the Fatman Red, White and Blue (Collar) Cookin'"
If I knew then what I knew now....
After 2 1/2 years of sweat and toil I have learned so much. Words like, Word, Adobe, PDF and CONVERSION, 81/2x11, 9x6, 1 inch, 1/2 inch MARGINS.....CONVERSION again. I think you get the drift.
Now, I am a very hands-on person, who doesn't delegate well. I have taken it upon myself to speed up the finish and bring it home....I have.....I think FINALLY brought it home.
Only time will tell.
The pre-releases (about 70 copies) sold for 1/2 price (with errors) just to get a feel, and, the feeling was very good.
The FINAL change to the FINAL change has just been submitted. We, meaning the team can take great pride in the finished product. Yes, I did over 200 hours of editing, tweaking and "messin" not counting the other hours Erik and Karen put in, but I think I can say it was worth it now....I think!
Please, if you ever think of doing a cookbook.....let me know! I can save you literally hundreds of hours and a number of strokes. PLEASE, e-mail me and let me save you from the HELL of your first cookbook.

Get rid of the red ketchup bottles.....PLEASE

2007-05-06T05:29:00.000-07:00

OK, maybe I am a little, well a lot outspoken, but certain things just bother me.....like red ketchup bottles. I don't have a great appreciation for Teresa and now have even less appreciation for another Heinz, the red ketchup bottle.
Between the two of them I don't know which is more annoying!
Restaurant owners....think of US, not YOU, when deciding what ketchup bottle to put on the table.
In a not so very scientific survey of restaurants I frequent (serving ketchup on the tables) within the last couple of months....65% of them with the red bottles were empty or near empty, they looked good and full though.
When polling owners as to why they chose the red bottled Heinz, they felt the bottles "LOOKED better on the table". Of COURSE THEY LOOK BETTER and that makes the owner FEEL better but it does nothing for the CUSTOMER.
Sooooo, I mentioned this to the owner of Bobby G's the Chicago Style Eatery in Alpharetta GA...TRUE Chicago style thin and crispy pizza with REAL Vienna Hot Dogs "Dragged throught the garden" REAL Chicago Style Italian Beef sandwiches "dipped" in his secret "au jus" to die for (a favorite grazing spot of the Fatman) who had the annoying red bottles on the tables of his fine establishment and yes, he (like others) felt the red bottles "looked better", however, he actually polled 10-12 customers (while I was sitting there) and he received a resounding 90%+ that felt they would rather have the bottle they could SEE (if there was enough ketchup) as opposed to guessing the weight of the bottle and then tracking someone down to get more.
The moral is Bobby changed and customers were happier (needless to say he was shocked at the response).
"The servers are supposed to check the condiment bottles regularly" owners remarked in my survey..... and they do..... in "fantasy land", not in reality.
Yes, the red bottles makes servers lives easier, yes they look nicer on the table, but, in reality it is only the customer that suffers....be gone red bottles from Heinz!!!! Let's return to good old fashioned customer service....please. It really does make us happier. I promise. I hope you care enough about us the "great unwashed" (and about 90% of the dining public) to make the change. Unite ketchup loving Public....and I will make you this offer, get a restaurant to take off the red bottles and send me the name, address and web site of your restaurant and I will give them a free plug on-air and on the web site.
Have a happy "Hunts" kinda day!

xoxoxo,
The Fatman

Smoky Falls Lodge

2007-04-10T08:03:00.000-07:00

Wow, what a weekend at Smoky Falls...this is the official rest stop for Karen and myself. Our friends Eric, Lydia and son Clint make this a true HOME for us and all of their guests. We got to totally relax and Eric and I got to play in the kitchen tweaking some new and old recipes from the Chef and the Fatman Show, Karen got to sleep....a bunch.
We had 2 inches of snow over the weekend and it was bitterly cold...but what the heck we were in Maggie Valley NC 3200 ft up in the Smokies. The fire places were roaring, the kitchen was kickin and the guests really enjoyed the food and their Easter 07 at Smoky Falls Lodge.
Feel free to contact us anytime.

Chef and The Fat Man - take 1

2007-04-09T19:14:00.000-07:00

Friends,
Here's our introduction to blogging. Who knows where this will take us! Have fun! Please feel free to comment!

Fatman