Tag: alcohol awareness

Warning – Hospitality Workers May Be At Risk for Alcohol Abuse

Published on by TAM of Nevada1 Comment

Alex A. Kecskes recently wrote an article for HospitalityJobSite.com regarding a study out of George Washington University Medical Center that indicates up to 15% of hospitality workers have an alcohol problem. Service professionals and those that work in the hospitality industry could be at risk for developing unhealthy drinking practices, and it is important to be aware of the dangers.

Between working in an environment with easy access to alcoholic beverages, and working in an industry that promotes imbibing responsibly, but also having an enjoyable time, it can create numerous situations where one might choose to indulge. Always remember not only to watch for warning signs in your guests, but also examine your own alcohol intake and choices. And, if necessary, one should never be afraid to ask for the help they need. To read more on this story, check out Alex Kecskes’ article.

© 2011 National Hospitality Institute®, TAM® of Nevada

Bon Appetit! Food and Wine Pairings 101

Published on by TAM of Nevada1 Comment

There are only 174 Master Sommeliers in the world, and 16 of those call Las Vegas home, more than any other U.S. city (Mastersommeliers.org). Not everyone can be a polished wine aficionado, but a server can demonstrate their skill and competence to their guests with some basic knowledge about food and wine pairings. An understanding of what basic combinations go together best, and the skill to recommend a bottle you have on hand to pair with a meal will impress your guests and demonstrate your knowledge. Here are some tips every service professional should know:

  1. Match the texture of the food with the texture of the wine. If you’re going for a hearty or rich meal, make sure to pick a robust wine that will hold up to the textures and the flavors, and vice versa (Real Simple).
  2. When choosing a wine, take the sauce and preparation into consideration, not just the meat. Many people rely only on the meat when choosing the wine and stick with the old standby that white wine goes with white meat and red wine with red meat. However, the sauce is often the dominant flavor in a dish, and a buttery, smooth chardonnay can pair beautifully with pork or steak, when it’s finished in a cream sauce (Wine Country Network).
  3. Always follow personal preferences! Ask your guests what their favorite wines are: some people just don’t like red wines, wines from a particular region, etc. Spices, aromas and flavors appeal to people in different ways, so help your guests to follow their taste buds’ preferences to find something they will like.

Another suggestion for some wine education, and a helpful tool to boot, is Natalie MacLean’s Wine & Food Matcher. Pop in any combination of dishes and/or wines (or cocktails!), and the tool will make suggestions for pairings.

A little help goes a long way, and now you’re well on your way to feeling confident in making suggestions for tasty and memorable combinations. What are your favorite food and wine pairings?

Resources

The Court of Master Sommeliers – Membership

5 Keys to Pairing Food and Wine – Real Simple

Food & Wine Pairing Tips – Wine Country Network

Nat Decants – Wine & Food Matcher

© 2011 National Hospitality Institute®, TAM® of Nevada

Love Is in the Air! Are You Ready for Your Valentine’s Day Guests?

Published on by TAM of Nevada1 Comment

Ask any seasoned restaurant professional and they will tell you Valentine’s Day is one of the busiest restaurant nights of the year (with Mother’s Day, New Year’s Eve and the day before Thanksgiving rounding out the contenders). Valentine’s Day (February 14th) is right around the corner, and you can expect to see bars, restaurants and hotels looking to capitalize on the holiday by stretching the festivities out through the weekend and through the holiday.

If you’re planning to work on this most important date-night, it presents a great opportunity to make a king’s ransom in tip money, and wow your guests at the same time. Your guests are already guaranteed to be in a happy, celebratory mood as soon as they sit down, you can help elevate their night-out even further with some extra attention and a few simple suggestions to make it extra special.

First, why not suggest a romantic or Valentine’s-Day themed cocktail to start out with? For a classy, traditional drink to celebrate the occasion, you can always recommend a good bottle of champagne or a classic martini. Make sure to be knowledgeable about different champagnes you have on hand, this is one of the most popular celebratory drinks, and knowing the nuances of which bottles you have available demonstrates your knowledge and capability as a bartender or server. If you’d like to recommend a fun, fruity cocktail, here are a few suggestions:

The Bitter Crush (Epicurious.com).

  • Crushed ice
  • 2 ounces (1/4 cup) Aperol (bitter orange aperitif)
  • 1 1/2 ounces (3 tablespoons) white rum
  • 1 teaspoon fresh lemon juice
  • 2 dashes orange bitters
  • 1/2 to 1 teaspoon sugar
  • Garnish: 1 (1 1/2-inch-long) lemon twist

Fill an 8- to 10-ounce highball glass with crushed ice. Stir together Aperol, rum, lemon juice, and bitters in a small glass measuring cup. Add sugar to taste, stirring until sugar is dissolved, then pour over ice.

The Be Mine Mojito (Recipe by Bridget Albert for Oprah.com).

  • 1 1/2 ounces Bacardi Razz (white rum optional)
  • 1 ounce simple syrup
  • 1/2 lime , freshly squeezed
  • 12 to 14 fresh mint leaves
  • 4 raspberries
  • 4 blackberries
  • Sprig of mint

In a tall glass, lightly muddle the lime juice, 3 raspberries, 3 blackberries, simple syrup and mint leaves. The trick is to muddle just enough to release the oils from the mint leaves while leaving them intact. Add crushed ice and rum, and top with soda. Stir until the outside of the glass begins to frost. Garnish with the leftover berries speared with a mint sprig.

For even more love-themed cocktail recipes, check out Alissa Ponchione’s article, “Elixirs of Love“.

Next, go out of your way to make the evening extra special for your patrons. Find out if your establishment is doing anything special for guests (prix-fixe celebratory menus, live music, floral arrangements waiting for each guest, etc.) and let your guests know about these extras. Some establishments make special arrangements with visitors when they call to make reservations, such as having a special table reserved or having a bottle of champagne on ice waiting for them. Before greeting your table, check with the hostess or whoever seats guests to find out if there are any special arrangements you should be aware of.

You can also make someone’s evening with just a little extra kindness – why not offer to take your guests’ picture or bring a rose to each of the ladies you wait on? A little extra effort can go a long way.

Finally, be knowledgeable about several of the parties and events going on around town this weekend; your guests will certainly appreciate your ability to make recommendations on after-parties, places to go to after dinner, or any hotel/spa packages being offered around the casinos. For more information on Valentine’s-themed spa treatments available around the city, check out Jeannie Borbe’s article for Lights Vegas Action. Vegas.com has released a comprehensive list of Valentine’s Day-themed special events around the city; you can find that article here.

As a service professional, one should recognize a holiday like Valentine’s Day as an opportunity to provide superior service and make a lasting impression on guests and diners. Is your establishment doing anything special to celebrate Valentine’s Day this year? Are you planning to work this weekend?

Resources

Lights Vegas Action – Fall in Love with These Valentine’s Day Spa Treatments

Vegas.com – Valentine’s Day in Vegas!

Epicurious – Bitter Crush

Oprah.com – Be Mine Mojito

Nightclub & Bar – Elixirs of Love

© 2011 National Hospitality Institute®, TAM® of Nevada

The Health Department Is on the Lookout – Are You in Their Sights?

Published on by TAM of NevadaLeave a comment

Do you make sure to always use proper hand-washing procedures at work? What about making sure that dirty dishes don’t pile up in the sink? Service industry professionals and dining establishments alike have a responsibility to make sure their places of business are clean for the health and safety of their staff and customers. Nothing can tarnish the reputation of an establishment more than a poor letter grade, a shutdown from the health department, or a rash of food-borne illnesses linked back to your business. When customers stay away, servers and bartenders lose out big on income and tips. So, it is in your best interest to make sure you are promoting a healthy establishment.

Businesses everywhere need to practice cleanliness and sanitation, but Nevada in particular does an excellent job of staying on top of the issue. KTNV ABC Action News 13 recently ran a report on the poor cleanliness practices at HK Star, a restaurant in Las Vegas’ Chinatown district, which would make just about anyone think twice about dining out. According to KTNV, the restaurant, “recently received 32 demerits and a “C” grade after a visit from the Southern Nevada Health District.” (KTNV News). Their violations ran the gamut from improper hand washing techniques by their employees, to meat left out to defrost at room temperature. Since the report, HK Star has made some changes and brought their status back up to an “A” grade, but the damage to their reputation may already be done. Would you want to eat out somewhere that historically employed lax cleaning procedures? To read KTNV’s report and learn about other restaurants covered in their ‘Dirty Dining’ section, please refer to their article, “Dirty Dining: HK Star.”

In Las Vegas, the South Nevada Health District reserves the right to drop in at any time for a surprise inspection. With that in mind, make sure you’re always doing your best to stay compliant with rules and regulations. Use common sense when it comes to cleanliness, and follow any guidelines set out by your employer.

Here are some easy to follow guidelines:

  • If you work in a food-serving establishment, make sure you have a Food Handler Health Card issued by the Southern Nevada Health District. For more information on Health cards, refer to the Southern Nevada Health District website. Also make sure you have your alcohol awareness card, you can easily obtain one from TAM of Nevada. Both of these are requirements for anyone who works in an establishment which sells food and/or alcoholic beverages. Be aware that the Southern Nevada Health District can ask to see your cards at any time, and can cite you for non-compliance.
  • Always wash your hands thoroughly after using the restroom, before and after handling any raw food products, after clearing a table or taking out the trash, after sneezing or coughing, or any time after you touch something which isn’t sanitized. For instructions on proper hand washing techniques, refer to the CDC’s article, “Clean Hands Save Lives”.
  • Keep your fingernails clean and neatly trimmed.
  • If you have long hair, tie it back to avoid having it get into food or beverages.
  • Make sure food and food storage containers are properly labeled and dated. Discard any food items which are past expiration.
  • Look around and make sure all areas in the kitchen and common areas are clean and tidy. Utensils and storage containers should all be in their place, work surfaces should be wiped down, and trash containers should be emptied regularly. It only takes a minute to clean up clutter.

To learn more about South Nevada Health District’s rules and regulations for food serving and other public establishments please refer to the SNHD’s Food Establishments Regulations. And, to learn more on just how those A, B, and C grades are handed out, refer to the Las Vegas Review Journal’s concise article, “Restaurant Inspections Protect the Public.” Proper cleaning and safety practices are everyone’s job. What steps do you take to make sure you’re doing your best in cleanliness, sanitation, and public health?

Resources:

© 2011 National Hospitality Institute®, TAM® of Nevada