St. Patrick's Day:A Day of Green to Keep You in the Black

Just as nature begins its annual remodel from brown and barren to lush and green (and smatters us with a nice dusting of pollen), there is another blooming of the emerald sort. While we associate “March madness” to a yearly college basketball tournament, it could be rightly attributed to the one day amidst the ides that is famed for shillelaghs, shamrocks, and shenanigans induced by green beer and Guinness. With St. Patrick’s Day right around the corner, now is the time for bars and restaurants to kiss the blarney stone for luck and prepare for the green-clad Guinness gladiators that come out in droves to celebrate.

The common practice for St. Paddy’s is to envelope ourselves in emerald and shamrocks, drink green beer, Guinness, and Irish whiskey, enjoy corned beef and cabbage, and pinch anyone unfortunate enough to forget their green. While most of these traditions are not actually accurate—the original celebratory color for St. Paddy’s was blue, corned beef and cabbage is not at all Irish, and there were no snakes—they have started a new trend for this adopted, and very Americanized, holiday. Alongside the actual 39 million or so Americans who claim Irish decent, on March 17th everyone is a little Irish.

While leprechauns may be a thing of legend, perhaps there is an actual pot of gold to be had on March 17th. An estimated 133 million Americans will celebrate St. Paddy’s this year with a staggering percentage of these going to bars and restaurants to indulge in celebratory shenanigans. The National Retail Federation estimates a total of $4.6 billion (yes billion, with a “B”) will be spent this year by consumers with roughly $245 million on beer sales alone. With an average of $35 spent per person, it doesn’t seem to stack up with other holidays like Christmas, but this is a non-gift giving holiday where the pool of data only comes from people 21 and older. It is very likely that most bars and restaurants can attribute as much as 1% of their annual sales to this day alone. While one percent doesn’t sound like a large number, consider the average margin on alcohol, and the fact that this is not a public holiday, people still have to go to work.

How do you cash in on this figurative pot o’ gold? Well, as we already know, alcohol is a big ticket item on St. Paddy’s. Guinness reports an average of 5.5 million pints are consumed every day while on St. Paddy’s that number reaches an astounding 13.3 million pints. So, you should probably look into stocking a few kegs, as well as replenishing your supply of pint and specialty glasses (Ahem, Hilton’s! cough cough). Also, consider thinking a bit outside of the box; while the staple “green beer” is always a welcomed commodity, maybe mix up a few Irish themed cocktails and assorted Irish coffees and put them on special. Incentivize your customers to get in the holiday spirit. It’s no secret as to what the competition will be doing, perhaps you could offer things for your patrons than no one else is doing: door prizes, free apparel (springy shamrock headbands or goofy hats that won’t strain the budget) live music, the list goes on.  Differentiate your business from competitors with a little extra time and St. Paddy’s could be a big day for your bottom line.

Colcannon

Don’t be afraid to go a little more in-depth with the menu. Sure, everyone expects corned beef, shepherd’s pie, and Irish stew, but don’t forget about the potential dessert and appetizer options as well. Something as simple as a Guinness cupcake with bailey’s chocolate icing could be enough to sway the sweet tooth of the theme inspired customers. Just be sure to steer clear of green Jell-O as it will most likely be expected to contain copious amounts of liquor. Conversely, not all revelers celebrate in over indulgence and debauchery, more than a few St. Paddy’s patrons tend to celebrate in more traditional methods and appreciate an authentic Irish entrée. Whether you’re catering to raving shamrock revelers or the dining descendants of the Emerald Isle, these tips from Hilton’s can help you make a little green on St. Patrick’s Day.

Commercial vs. Residential Equipment: What You Need To Know

If you’re an aspiring culinarian or a tried and true certified executive chef, there’s nothing quite like the aesthetic appeal of a commercial kitchen. The angular lines, galvanized buttresses, stainless steel as far as the eye can see, sporting a professional sheen that reflects your own face (does it seem to be happier?). The endless expanse of workspace, the steady melodic hum of compressors and hood vents with the pings and clangs of metallic utensils on heavy duty cookware to round out the percussion. The progression of each piece of equipment, compartmentalized into a section to provide the perfect flow from cold to prep to fire to service. As if anyone could wonder why it is called the “culinary arts.”

After seeing the sleek lines, power, and utility provided by commercial equipment is it any wonder why people come in droves to stock their homes with these professional grade works of art? Who doesn’t want an all stainless steel range with a cast iron 6-burner cook top spouting out 180,000 BTU’s, or 49 cubic feet of wide open cold storage encased in two sleek stainless steel doors with recessed handles that won’t bang your elbow in the dark while you’re searching for that 2a.m snack?

Whether you’re looking to build the outdoor kitchen of your dreams or just freshen up your existing kitchen with a bit of modern metallic machinery, you may want to weigh the pros and cons before deciding on commercial quality. While Hilton’s is always happy to provide the customer with exactly what they want, we also take pride in being a well-informed company and ever strive to pass that knowledge on to our customers. So it is with this in mind that we always share this checklist to any residential customer looking to purchase commercial equipment. 

1. Commercial cooking equipment differs from residential lines in the fact that commercial products are not insulated. This means that while your cook top screams a searing 500°, the sides and back of that unit are going to be extremely hot as well. This isn’t a problem in a commercial setting as everything near those surfaces is stainless steel and can handle the heat much better than the laminate or Formica counters, or wood cabinets prevalent in most homes. Not to mention the complications that could arise if you have children.

2. Commercial cooking equipment requires commercial ventilation systems. The heat plume generated by commercial units is exponentially higher than that of a residential model. The hood vents we are accustomed to seeing in a home kitchen are not even remotely capable of moving enough air to properly vent out all of the heat being generated by the cooking surface. This will cause your air conditioning bill to skyrocket—as well as turn your kitchen into an inferno on par with the scorching Mohave Desert.

3. Many home owner’s insurance policies will have conflicts with commercial equipment installed in a residence. Some policies state that any damages caused from commercial equipment will not be covered where others simply void the entire policy as soon as a commercial unit is installed. You must be certain you’re not going to fall into these categories before you decide to invest in commercial equipment.

4. There are often installation concerns when installing commercial equipment in a residential environment. Even if the larger size of commercial units is not a problem for you, consider the fact that most commercial units require more utility than residential units. You may have to upgrade your electrical system seeing as commercial units are all either 220v or 408v. If you prefer a gas unit, you might have to upgrade your home’s gas system as commercial units require a stronger, steady output of gas flow to operate.

5. As far is commercial refrigeration, keep in mind the industrial grade compressors found on these units. They are loud, much louder than any residential model you would find.

6. Commercial refrigeration is much larger than residential units. If you even have a way to get the unit through the door you have to then be sure you have a space tall enough to accommodate its added height. You also must consider that while they are much larger they are also less efficient. That is not to say they aren’t as good; they are certified to keep all stored items within 2° of the set thermostat temperature. Commercial units are designed to be used constantly throughout the day so they lack some of the “idle” features found in residential models. If you go the commercial route, expect your operating costs to go up. (For information on savings from efficient EnergyStar™ certified equipment see this infographic.)

7. Both commercial cooking equipment and refrigeration are much deeper, front to back, than residential equipment and will not sit flush with your counter space and will not have toe kicks—the hollowed out space at the bottom of most counters.

8. Even if your home owner’s policy has cleared you, you have the space for the unit, you have a hood capable of moving enough air, and you’re used to abnormally loud appliances, keep in mind some manufacturer’s warranties on commercial equipment is voided when installed into a residential environment.

Now, you may be asking yourselves, “Why would you guys tell us all this considering you only sell commercial equipment and do not offer any residential models?” The answer is simple, you may remember the mention of our pride in being well-informed, well, we also take great pride in providing exemplary customer service, even if that means we lose out on a sale (Plus have you seen our store? We have everything; odds are you’re going to want something we have). That is a better alternative than putting a customer in a bind with a piece of equipment that they can’t use.

On the bright side, because of the growing popularity of professional style equipment. Many manufacturers are crunching numbers and making headway into producing lines of Commercial-residential crossover units, all the muscle and steel of a commercial unit in the compact frame of a residential piece that is insulated and safe next to any counter surface. So, don’t worry, your dreams of a stainless steel commercial kitchen are still very much alive and well.

Live on the Edge: A Hilton's Guide To Your Knives

Louisiana is a state that is world renown for excellent food. Much of our culture revolves around Creole and Cajun cuisine as well as our unique twist on seafood. From gumbo and jambalaya to boiled crawfish and beignets, Louisiana natives hold our own accountable for maintaining our reputable culinary stylings, especially in the areas below I-10.

Why is it that our fair state has climbed to the upper echelons of culinary greatness? It could be attributed to the fact that the majority of Louisiana residents are excellent cooks and chefs in their own right. If you were to walk into a crowded area in Lafayette and throw a stone you would be hard pressed to hit someone who didn’t know how to make a perfect roux or a decent gravy.

With this abundance of aspiring culinarians, Hilton’s has seen its fair share of residential customers looking for the right tools to make them masters of garde manger, saucier savants, or grillardin giants, and what is the most important tool for any chef, their knife!

A few common themes with our customers are “what is the best knife for this particular task?”, “How do I properly maintain and sharpen my knife?”, and “What’s the difference between this knife and this knife?”  So, with these customers in mind, as well as general information for those of you looking to increase your knowledge about what that “funny looking” knife is really used for, we have prepared a guide to all things sharp (and not so sharp, but we’ll fix that).

Let’s start with the different types of knives and their uses.

Paring knives are small knives between 2-4 inches long used for a variety of delicate cuts and garnishing

Paring knife:Paring knife: small knife between 2-4 inches used for peeling fruits at vegetables

Serrated Paring Knife: 2-4 inch paring knife with a wavy edge (like a tiny saw blade) perfect for cutting tough skin or rinds like tomatoes or citrus fruits.

Boning or Fillet Knives are typically 6-8 inches and have blades of various curvatures and thicknesses and often vary in blade flexibility. Their main purpose is removing meat from bones and are specifically designed to move as close to the bone as possible.

Narrow Boning Knife:  Best used for separating ribs or chops, cuts easily through tissue and cartilage.

Boning Knife: Used for butchering chicken or pork, sturdy yet semi-flexible blade is great for working around joints and bones.

Curved Boning Knife: Used when working at an angle such as filleting fish.

Utility Knife: This knife is nestled between the paring and chef’s knife, ranging from 4-7 inches. It is used for multiple miscellaneous purposes that are too large for a paring knife but too small for a chef’s knife.

Chef’s Knife: The veritable “ace in the hole” for practiced chefs. With experience and training this knife can be used for virtually any task one might come across in a kitchen. Ranging from 8-12 inches the chef’s knife is designed for slicing and chopping meats, fruits, and vegetables. The pointed tip and curved blade is designed to accent the “rocking” motion for fine dicing and mincing and the thick spine offers weight and strength for muscling through tough cuts or cracking open those stubborn coconuts. This is one of the “big three” knives (referring to experienced chefs saying you really only need three knives in any kitchen: Chef’s, bread, and paring knife).

Santoku: The Japanese version of the chef’s knife. This blade offers all of the flexibility of the chef’s knife on a smaller 7 inch frame. The curved edge aids the “rocking” motion for mincing and the thin blade is optimal for thin slices. The flat of the blade is wide, which is great for scooping ingredients into a pot or crushing a clove of garlic. While available with a straight side, the santoku is most commonly seen with a granton or “kullenschiff” edge (small indentations in the side of the blade)

Add caption

Bread Knife: Ranging from 8-12 inches, the bread knife sports large serrations for easily slicing through thick, hard crusts on the most stubborn bread loaves. The serrations are generally too deep for delicate products like fruits and vegetables.

Cleaver: A heavy, wide-bladed, thick-spine knife used for chopping through meat and bone.

Chinese cleaver: Not to be confused with a typical cleaver, the Chinese cleaver is not as heavy and has a thinner blade than a standard cleaver. It is ideal for chopping meats and vegetables but not sturdy enough to go through bone.

Now that we are familiar with the different styles of knives and they’re uses, we can move on to the different types of edges, as well as how to properly maintain the edge and knife. We have touched on the different edge types in the descriptions of the knives above but for the sake of being thorough, there are 3 types of edges.

Serrated (wavy) edge is a series of sharpened peaks and valleys of various depth and length depending on the knife. Just picture tiny teeth on the edge or a miniature saw blade, what we typically see on steak knives is a serrated edge

Straight edge is what we most commonly see. It is a straight, single edge running the length of the blade.

Granton (kullenschiff) edge is misleading as it doesn’t directly refer to the cutting surface, it is actually a description of the side of the blade. Granton edge is a blade with small indentations along the side of the blade that allow for the fat and juice of the product being sliced to pool in the indentions to insure a smooth slice. The indentions also help prevent product from sticking to the surface of the blade while slicing and dicing.

With all these different types of knives and edges and sizes, how will you ever know how to properly sharpen and maintain your knife? Well, in theory, it is fairly simple… that is, however, only in theory. There is an art to sharpening and maintaining a blade for razor sharpness but do not be discouraged, you don’t have to seek out a professional sharpener to keep your knife performing excellently (although if you know of a professional, you will never feel a finer edge on your blade).

For the purpose of this guide, we will not be going into the varying degrees and angles of the vertex of your knife’s edge or proper sharpening technique. Instead, we will work on basic knowledge of knife maintenance, first step being the difference between sharpening and honing your blade.

We've all seen the slasher films where the bad guy is raking his butcher knife back and forth over the metal rod keening his edge to hair-splitting sharpness, well, while he is actually maintaining a good practice he is not actually “sharpening” his edge, he is “honing” it. What’s the difference? Well, let’s start by saying every time you cut something with your knife it causes microscopic waves and burrs to develop on your edge. While that doesn’t sound like much, the extra drag and friction caused by these waves and burrs give the impression that your knife is dulling when in actuality your edge is still intact, just not aligned. The purpose of the “metal rod” or Steel as it is properly named, is to eliminate all of those burrs and waves and “realign” your edge, which will make it feel sharp again. So, every time you use your knife it is good practice to give it 5 or 6 passes over a steel beforehand.

“Well when do I actually sharpen it?” you might ask. If at any time you do not see a noticeable difference in the performance of the knife after using the steel then it is time to re-set your edge. The reason you want to use the steel over the stone is simply to extend the longevity of your blade. The steel is just realigning the edge whereas the stone actually grinds away a portion of your knife. For this purpose you want to avoid over sharpening your knife.

“Well, what’s the best thing to use for sharpening my knife?” The absolute best method for sharpening is the tried and true wet stone. It may seem a bit archaic but it is still the best tool for the job. Stones vary in shapes, sizes, coarseness, and even origin, and yes the origin actually does make a difference. The best sharpening stones in the world are Japanese water stones and Arkansas wet stones and you can expect to pay more for these stones than you would for some top brand knives.While stones are definitely the best tool, there are other options such as electric grinders and pull-through sharpeners. These are both very simple to use and take all of the “guesswork” out of the equation by crossing two stones or grinders to pre-set the proper angle for the vertex.

A few other notes on proper knife care are simple things like never leave your knife soaking in water. Two reasons for this: 1. You do not want to stick your hand in a pool of water and pull out one fewer finger, and 2. You don’t want your knife to pit or rust. Also, never put a quality knife in the dishwasher. Good knives should be hand washed with luke-warm water with a non-abrasive soap. Extremely hot water can actually affect the metal and abrasive soaps can cause pitting and spotting on the blade.

While there are several more things we could go into in this guide, as well as several other types of “specialty knives,” such as mincing or tomato knives, this should be a pretty good base to start with as far as knowing and maintaining your knives go. So the next time you’re putting your culinary prowess to the test, your knives won’t be the only thing in the kitchen that are a bit sharper.  

For an illustrated guide see our Infographics page.

What's New: See What Hilton's Gave Up For Lent!

Sunshine, sixty degrees, and fish on Fridays for forty days, it’s safe to say spring is here (I mean how much stock do you really put in a groundhog’s shadow??). It is, yet again, time to don that old pair of jeans and climb the dust laden ladder to the attic to “rediscover” all the lost treasures from last year...that you’re going to throw away. Before you can break out the golf shoes and fishing shirts, sun dresses and pastel skirts, you have to make room for the peacoats, parkas, sweaters, and scarves. With any luck, you’ll have everything stored and cleaned just in time for Mother Nature to envelop it all with a fresh powder-coat of yellow-green dust.

Just as you are looking to clean up and reorganize, Hilton’s has taken to the spring tradition to freshen up our display, reorganize, and make a few changes. So, in order to sate your undoubtedly overwhelming curiosity about what’s happening at your favorite kitchen emporium, let’s get you up to date.

Definitely the most significant change spring has gifted us with applies to our parts and service department. After years of the same old routine, we have made efforts to adapt our parts department to accommodate Hilton's growth as a business by merging this department into our main showroom. While you will still be able to special order any parts you may need for your appliances or equipment, our current stock of replacement parts (gaskets, switches, thermocouples, etc.) is now what they would call a "limited time offer," and will soon be special order only. In order to take advantage of "in store" prices, stop in and pick up what you need before they're gone. If you're in search of a replacement fryer basket, gas hose, sink faucet, or drain stopper, they will still be readily available and more accessible than ever. Our parts department has been reconditioned and now plays home to our sinks and ice machines, as well as all the accessories for those items.

The rest of our “spring cleaning” endeavors are considerably less substantial than the first. Just a bit of reorganizing, moving products to more desirable locations and giving our showroom a general facelift. We want our inventory to be more accessible, convenient, and easy to see…whatever will make our customers happy (was that too “Dr. Seuss-ian”?… I’ve got shelves and counters and rows and aisles and pots and pans and lids for miles…).

An added bonus from all of our reorganizing is all the extra room for great new products that are flying off our shelves. We have utilized this extra space by bringing in brand new items in baking supplies, countertop organizers, and our most popular new item, the semi-perforated soup ladle/strainer Just like springtime in the south, they’re gone before you know it. So, climb down from the attic for a quick break to see what's new at Hilton’s.

Our "Camouflage"
Chef's Coat...
(*snicker*)

The Stone Cold Facts About Ice Machines

Despite our clairvoyant groundhog's prediction, Louisiana natives know that warmer temperatures are right around the corner. Our Infamous 2 month long winters give way to a short-lived spring followed by a seemingly eternal summer. As the scorching temperatures of summer melt away the cool mornings, and the constant barrage of humidity turns our fair state into a sauna, keeping cool becomes a top priority for everyone. Whether that involves a tow rope and a pair of skis, an ice chest by the pool, or daiquiris at your favorite watering hole, one thing is mandatory for any of your warm weather endeavors, Ice! If you’re looking to keep drinks cold, food fresh, or customers well lubricated, you can’t afford to run out of ice.

Whether you’re looking to replace your restaurant's current machine that’s on its last leg, or if you just like the idea of your own ice machine in your outdoor kitchen, Hilton’s has what you’re looking for. We carry a variety of sizes and styles in reliable, top name brands such as Manitowoc and Hoshizaki at the lowest prices in the area. But what if you’re not sure what size you need, or what style cube you would like? Well, our knowledgeable staff can certainly help you, but for those of you who like to research on your own we have a bit of information you might find useful.

Understanding Production Yield

You’re getting ready to open your business and you know you need an ice machine, but how do you decide what size you need? Well, there are several factors that play into determining the size machine that’s right for you, but we will get into those shortly. First, let’s go over production yields. If a machine says it produces 250lbs of ice in a 24 hour period that should be pretty self-explanatory right? You would think so, but you have to consider testing conditions. That particular machine may produce 250lbs/day where it is tested in Wisconsin, where their ambient water temperature is 50°F. However, for us in Louisiana, our ambient water temperature is closer to 70°F so that will drop the yield. Furthermore, where the machine is stored will also affect the production yield. A poorly ventilated supply closet vs. a well ventilated open area will also affect the amount your machine produces. These factors can drop the overall production of your machine by close to 25lbs/day.

So, with that in mind, what size machine do you need? Still not sure? Well, there are some calculations available that should aid you in your efforts (don’t worry, we aren't talking about advanced trigonometry). The first step in calculating your ice needs is identifying what type of business you have. A business, such as a bar, which only serves drinks needs to factor in more ice per person in the building than say a restaurant. This table should make things a bit more clear.

With the helpful guidelines from this table you should be able to determine how many pounds of ice you need for each person in your establishment. With that knowledge, you can assess roughly how many people you will serve in a day. Keep in mind the added strain peak business hours will have on your storage capacity. Also, a helpful rule is to factor an additional 10% to 20% for unexpected events to make sure that you have enough ice stored to keep you covered.

Types of Ice

Another factor when purchasing an ice machine is the style of ice it produces. There are several different styles and sizes ranging from diced cubes, crescent shape, nugget or bullet ice, top hat cubes, all the way to flaked ice; there are even custom options available. If you’re looking to pack a display for fresh seafood, you’re most likely looking for a flaked ice machine. If you like to snack on the soft, chewable ice you see from fountain drink machines, you want a compressed ice machine. The key to finding what style you need is identifying what you’re using the ice for (and personal preference plays a factor). Among the multitude if different types of ice, they all boil down to 3 main types of production: cubed, flaked, and compressed.

Cubed Ice

Cubed ice is just what it sounds like, it ranges in shapes and sizes from 1 inch cubes to 2 inch crescents, to top hat shapes, down to 1/8^th inch diced cubelets. This is the most widely known type of ice and is used for just about every purpose you could have for ice.

Flaked Ice

Flaked ice is what you see in packed seafood displays. It’s very fine “snow” that is shaved off a large block of ice. It’s best for packing around food or drinks or making frozen drinks and snow cones. As it would melt very quickly, it is not ideal for serving in drinks.

Compressed Ice

Compressed ice is best described as flaked ice that is compressed together and pushed through a colander of sorts and then chopped into tiny, chewable cubelets. This is what you see in fountain drink machines and is a favorite of people who enjoy snacking on ice.

While the specifics of what ice machine you need may be a bit more detailed, this guide should provide the basics for determining what options would best suit your needs, and with Hilton's great deals and our flat rate shipping, the key to keeping cool this year could be at your door in days.

Take a look at these tips for cleaning your ice machine.

Top 10 Things To Avoid as a Restaurant Customer

If you've been keeping up with our posts (shame on you if you haven’t) then you know our last post listed several things restaurant staffers may not have realized are upsetting or annoying their customers. In the spirit of equality, it is only fair to share a few things customers should avoid doing (at all costs) when dining out.  

As it stands, roughly 50% of today’s work force has worked in a restaurant at some point in their lives. If you are among these 50% then you probably feel that it should be mandatory that everyone work in a restaurant at some point. While I do not currently possess the tyrannical authority to make that happen (yet...unfortunately), I believe I can shed a little light on those of you who have never known the exquisite pleasures to be had while working back to back doubles on a holiday weekend.

It’s Valentine’s Day, you’re 9 hours deep in your 12 hour double shift, two of your tables are waiting on the chocolate turtle cheesecake that’s still frozen, the bussers haven’t cleaned your dirty tables yet, and the hostess just double sat you. You’re wearing the house dressing on your shirt, your only “meal” was comprised of 3 crackers from the salad bar, and you've needed the restroom for at least an eternity!

As you streak past on your way to the restroom, one of your oh so very patient patrons whistles and snaps his fingers at you. You restrain yourself and fight the urge to verbally assault him (who says you don’t have will power, Ha!) and instead, even with steam jetting from your ears, you flash him your best Kool-aid grin and ask how you can assist him. How are you able to contain yourself in the face of such rudeness?! Well, because you’re a server, it’s part of the job….and because you know it wasn't meant to be personal (and because you know exactly how much longer his food will sit under the heat lamp now, Muahahaha). However, in an effort to spare you this extreme test of willpower in the future, Hilton's has compiled a list of do's and don't's, starting with:

No. 1: Exercise patience when signaling your server for assistance. Snapping your fingers, whistling, flailing about like a crazy person, making that obnoxious “slurp an empty drink with a straw” noise, or yelling your server’s name are all examples of how not to call your server. When they aren't currently with another table a simple "excuse me," should suffice. Interrupting them while they’re with another table is disrespectful to them and the other tables.

No. 2: Be respectful and attentive when your server at your table. That means avoiding things like talking on the phone while the server is taking your order, ignoring them when they come to the table, treating them like a second class citizen, or acting like you should be their first priority. Look at it this way, servers actually ARE paid by the hour… you pay them for the hour they spend serving you, their other tables pay them for the hour they serve them.  Consider the fact that at any point in their shift they have 8 different bosses, all telling them to do different things and each boss expects their task to be the first one accomplished. A polite and courteous guest might just make that server's day.

No. 3: Remember it is not always the servers fault. A server’s tip should be based solely on the service they provided. While they will sympathize with you if your meal wasn't as tasty as you'd hoped, or the thermostat is set to "Arctic," these things are not in their power to control.

No. 4: TIP!!!! Always, every time! You should always leave a tip, even if the service was sub par. Their entire earnings are based on tips, the hourly wages they earn typically aren't even enough to cover their taxes.  A server's tips are their "customer feedback card" if you don't leave one they won't know if you were displeased with their service, whereas a 10% tip will show you were dissatisfied. On the other hand, if you received exemplary service don't shy away from dishing out an extra dollar or two, they will be much obliged. 

No. 5: Avoid making your server uncomfortable. This means do not touch them, make fun of them, excessively flirt with them, or ask them “what’s good here?” This is the same thing as saying “what do you have that doesn't taste like garbage” it's awkward for the server, it puts them in a difficult situation and there is no correct answer. There is nothing wrong with asking for their suggestions just make sure you aren't asking them to bad mouth their establishment. 

No. 6: If you have a food allergy tell your server. Do not try and piece a meal together yourself, The server is aware of what menu items are available that are suitable for certain allergies, they can save you a lot of time in choosing.  Let the server help you avoid an uncomfortable night or worse, a trip to the emergency room.

No. 7: Be aware of the hours of operation. If the restaurant closes at 11:00p.m. don’t stroll in at 10:45. The kitchen has already started closing down, the servers are attending to their closing duties, and honestly, you are not going to have the same experience as you would if you came at a decent hour. If you've seen the movie “Waiting” then you have some idea of how restaurant staffers feel about “late nighters” (of course that movie is an extreme dramatization).

No. 8: Limit your order to items that are on the menu, especially if you see the place is packed. Yes, they have bread, cheese, and butter so they technically have all the ingredients for grilled cheese sandwiches, but it’s not a menu item, there’s no pricing for a platter of grilled cheese’s. That being said, no one will have a problem making your toddler a bowl of buttered noodles.

No. 9: Avoid lingering after you've taken care of the check. Sure, enjoy that last glass of wine or take your time finishing dessert. Just don’t be that group that takes up a table for an hour and a half without ordering anything. Most restaurants have a bar area or patio available for those customers who aren't ready to call it a night yet.

No. 10: Keep it clean by taking your dirty tissues or other unsanitary leavings with you. They’re servers, they’re not there to pick up hazardous materials. It's not a very comforting thought that the person handling your food just cleaned up eleven napkins that were used to stem the tide of various bodily fluids leaking from a baby’s face.

Some other things to try and avoid include: spending 20 minutes taking pictures of the entrée  for Instagram and sending it back because it’s cold, sitting at a table that hasn't been cleaned yet, sending back the entrée after eating half of it. Empty tables are empty for a reason, a host/hostess has to follow a rotation of sections to sit guests, or those tables could be for reservations, either way a little patience with the host/hostess may not get you seated faster, but it will surely be appreciated. On that note, if you make a reservation, stick to it, guests on the wait list are eyeing your empty table and are ready to pounce on it. 

Certainly, there is a such thing as bad service, and yes sometimes you will get a server who is generally bad at his or her job, but overall, remember the golden rule, "treat others as you would like to be treated." Yes, servers are paid to serve you, cooks are paid to cook for you, and hostess’ are paid to frustrate you (Ha!... not really), but that doesn't mean they are servants. It is a fact (though don’t ask me to find the science showing it) that if you’re polite and courteous to restaurant staffers, they will be much happier serving you, making you happier in return. Now go peasants, and dine to your heart’s content (trying out the tyrant thing again… no?)

Top 5 Restaurant Customer Complaints

It’s Friday night and you've finally decided to try that new steakhouse all your friends have been raving about. The holidays are over, your refund check is on the way, and today is payday, it’s time to treat yourself a bit. After several minutes of browsing the menu you've decided what you would like; you place your order.

 A pleasant surprise, your food comes out earlier than you expected. Your server places your platter in front of you, a 24oz. porterhouse bathed in compound butter with sautéed mushrooms and onions, fully loaded mashed potatoes smothered in cheese served in a cooked bacon weave basket, and two fist sized yeast rolls glistening with melted honey butter. As you mentally prepare yourself for the upcoming food coma of gluttonous proportions, your server asks “is there anything else I can get for you guys?”….

This seems like an innocent and polite question but according to a recent survey by the Detroit Free Press, being addressed as “you guys” by restaurant staff is by far the number one complaint of restaurant patrons. While restaurant owners and managers are typically concerned with the big picture issues like ticket times, food quality, cleanliness, etc. the front line employees develop routines and word tracks that become second nature to them, but which of these routines are causing your customer’s overall satisfaction to drop?

No. 1: As we have already mentioned “you guys” is a greeting that should be avoided completely. A simple “how are you?” would suffice as a replacement word track.

No. 2: “Do you need change?” Customers feel that this question is invasive and presumptuous. Certainly the server is only trying to limit the trips back and forth to the table, however, a better method of accomplishing this is to simply say, “I’ll be right back with your change.” This gives the customer the opportunity to interject, “we’re all set, thanks.”

No. 3: Bringing the check too soon. A good server will never miss the opportunity for an up-sell, whether that is dessert or another round of drinks. A good practice for this is to have the check with you near the end of the customer’s meal and ask if they would like a dessert or a drink, typically if they aren't interested they will ask for the check and wouldn't you know it, you already have it ready for them. This doesn't make the customer feel like you are pushing them out the door. Also, be cautious about presenting the check too late, a great experience overall can be ruined at the end by a long wait for the check.

No. 4: Using the same towel to wipe down tables, seats, and booths. It doesn't matter how much cleaner or sanitizer you use on the tabletop or seats if you follow directly behind that with a towel that has wiped 14 other dirty tables 20 minutes ago. Customers see this and as a result are turned off of the entire dining experience.

No. 5: Loud or invasive music. Dining room separation and table spacing is key to giving your customers a nice space for private dining and conversation but this is irrelevant if the music is too loud for them to carry on a conversation. Keep the background music as just that, in the background.

Other dining faux pas include parents who allow unruly or messy children to run rampant, Overly familiar servers who sit or kneel beside the table and use pet names such as “sweetheart,” clearing dishes while people are still eating, being seated in undesirable locations when better seating options are obviously available to the customer, and courses that arrive too early.

But what about the usual, commonplace customer complaints that we are all used to, such as sub-zero dining rooms, wait staff on their cell phones, rude hostesses, and dirty restrooms? These complaints didn't even make the top 20.

So keep these things in mind the next time someone comes in for your specialty bacon wrapped prime rib and half gallon of creamed horseradish sauce and perhaps they will leave a tip equal to the size of their appetite.  

Source: Sylvia Rector, Free Press Staff Writer

Mardi Gras - Not Just a Tuesday in Louisiana

Whether you’re from the sunny coast of California, the wind swept waves of the great lakes, or born and raised in the state, unofficially dubbed “the boot,” the name Louisiana brings a few things to mind each time you hear it spoken. When someone says “Louisiana” you may hear the distant chants of the “who dat nation,” or the harmonic heroes of New Orleans Jazz. You may picture Spanish moss, fan boats, and alligators, but above all else Louisiana is synonymous with great food, boiled 

crawfish, and Mardi Gras.

While Mardi Gras may be our favorite excuse to wear funny hats and obscene beads, slurp down an embarrassing amount of Jell-o shots, and chase down the feathered ingredients for the gumbo pot, it’s also a reason for caterers, restaurants, and individuals to stock up on all the accoutrements needed to entertain guests. From the bead laden, parade-side jambalaya giant, to Mardi Gras Ball catering aficionado, we have product lines available for everyone to find exactly what they’re looking for (but we do not accept doubloons or beads as payment).

If you’re looking to have a gumbo show down with that one friend (we all have one…let’s not name names… Brian) who cooks “the best gumbo on the planet,” we’ve got what you need. From stainless steel stock pots, to our Radiance stock pot range, down to roux spoons (or regular spoons if you like roux in a jar… it’s ok, we won’t tell anyone), we have all the best equipment to prove your “gumbo know how” is far superior to everyone else (cough…Brian). If you’re not quite that competitive, stock your bar with our Old Comiskey brand drink mixes and invite all your friends to your parade-side cocktail lot.

For those of you who see Mardi Gras as a business opportunity, namely caterers, we haven’t forgotten about you. Make sure your spread for the Krewe of Whomever is packed with panache with these chafing sets from Vollrath. Round out your table settings with glassware from Libbey, Anchor Hocking, and International Tableware Inc. Also, make sure your staff looks at least half a good as your food with our apparel line from Chef Works.

So before the streets are crowded with parade barricades and police on horseback, swing by Hilton’s and stock up on Mardi Gras supplies.

(Pssst…. We also have all the jell-o shot cups you could ever possibly need).

Author: Payden Hays