I am sure all of you are as tired of the election drama as we are . . . Although its led to some of the funniest SNL skits in years. (Amy Poehler's Sarah Palin rap was the best!)
But the bottom line is that you can't bitch if you don't vote. You can't say one negative thing for the next four years if you don't take the opportunity to cast your ballot. If you vote and your government is still not satisfying you, bitch away- you've earned the right to.
It always make us sad that commentators pump up the "young vote" and then, come election day, the "young vote" doesn't show up or come out. Maybe we'll still consider ourselves the "young vote" when we're 60, but get out there. Regardless of who you're voting for- its too important not to.
The average price for a gallon of regular gas around here is about $3.75, with premium costing over $4.00. And with the price of crude oil continuing to vary- we're probably all in for more pain at the pump until the energy mess settles down.
But you can easily lower your gas bill with a few simple moves.
1. Go Regular. The truth is that most cars will run just fine, with absolutely no damage to the car, if you use regular gas rather than premium. Take a minute to carefully read your owner's manual to see if premium is truly required, or just suggested. Switch to regular grade and you could cut 10 percent or more off of your bill.
2. Keep an eye out for the best deals. If you drive 10 miles out of your way to buy the cheapest gas-come on your time isn't worth saving a few pennies a gallon, to say nothing of the gas you use to get to the cheapo station-but it does pay to see which stations in your neighborhood offer the best deal. If you can save without going out of your way, go for it! Check out www.gasbuddy.com; it's a great service where you can find the stations nearest you that offer the lowest prices.
3. Air it Out. When you're at the station take a few minutes to check your tire pressure. Under-inflated tires can reduce your fuel efficiency. By making sure you've got the right amount of air in the tires you are going to get more mileage out of each gallon of gas. And be good about your general maintenance of the car; scheduled tune-ups, changing the oil, and especially the filter, will also help get more miles out of every gallon.
4. Curb the Need to Speed. Not only is slower safer, it's also a money saver. Driving at 65 miles per hour burns up 20 percent more fuel than if you keep it to 55 mph. Pushing your car to 75 mpg eats up another 25 percent more fuel than if you kept the speedometer to 65.
Just following a few simple steps could save many pennies in the long run- and who isn't counting their pennies these days?
Suggestions adapted from Suze Orman
Wanted to put it out there and see how you guys are doing . . . Every time we turn on the TV or read the news, its telling us of the current negative financial climate and the impending doom of the next few months.
We figured we'd go straight to the source and see what's really going on:
- Have you seen a financial impact in the operation where you work?
- If you're an owner, are you making cutbacks? How and where?
- What strategies are you using to improve sales in a time where they are slumping industrywide?
Please contribute your anecdotes and stories as we, and the rest of the community, are interested in the industry at-large and welcome any advice in a time of economic instability and slowdown.
Share your thoughts!
Whether you work FOH or BOH, this is a tricky time in foodservice as American consumers are pinching pennies and possibly dining out less. This creates a unique and possible scary time for us all- and watching our own debt and spending has never been more important. Hope this helps . . .
Top 10 Things to Know about Controlling your Debt
1. Americans are loaded with credit card debt.
The average American household with at least one credit card has nearly $9,200 in credit card debt, according to CardWeb.com, and the average interest rate runs in the mid- to high teens at any given time.
2. Some debt is good.
Borrowing for a home or college usually makes good sense. Just make sure you don't borrow more than you can afford to pay back, and shop around for the best rates.
3. Some debt is bad.
Don't use a credit card to pay for things you consume quickly, such as meals and vacations, if you can't afford to pay off your monthly bill in full in a month or two. There's no faster way to fall into debt. Instead, put aside some cash each month for these items so you can pay the bill in full. If there's something you really want, but it's expensive, save for it over a period of weeks or months before charging it so that you can pay the balance when it's due and avoid interest charges.
4. Get a handle on your spending.
Most people spend thousands of dollars without much thought to what they're buying. Write down everything you spend for a month, cut back on things you don't need, and start saving the money left over or use it to reduce your debt more quickly.
5. Pay off your highest-rate debts first.
The key to getting out of debt efficiently is first to pay down the balances of loans or credit cards that charge the most interest while paying at least the minimum due on all your other debt. Once the high-interest debt is paid down, tackle the next highest, and so on.
6. Don't fall into the minimum trap.
If you just pay the minimum due on credit card bills, you'll barely cover the interest you owe, to say nothing of the principal. It will take you years to pay off your balance, and potentially you'll end up spending thousands of dollars more than the original amount you charged.
7. Watch where you borrow.
It may be convenient to borrow against your home or your 401(k) to pay off debt, but it can be dangerous. You could lose your home or fall short of your investing goals at retirement.
8. Expect the unexpected.
Build a cash cushion worth three months to six months of living expenses in case of an emergency. If you don't have an emergency fund, a broken furnace or damaged car can seriously upset your finances.
9. Don't be so quick to pay down your mortgage.
Don't pour all your cash into paying off a mortgage if you have other debt. Mortgages tend to have lower interest rates than other debt, and you may deduct the interest you pay on the first $1 million of a mortgage loan. (If your mortgage has a high rate and you want to lower your monthly payments, consider refinancing.)
10. Get help as soon as you need it.
If you have more debt than you can manage, get help before your debt breaks your back. There are reputable debt counseling agencies that may be able to consolidate your debt and assist you in better managing your finances. But there are also a lot of disreputable agencies out there.
From: CNN Money
Many people stop drinking right after their main course. Whether they are beer drinkers or wine aficionados, it seems that when they order dessert, wine often takes a backseat to coffee, tea, or espresso. Oh, it does break my heart to see people drinking coffee while they eat, especially dessert.
Unfortunately, if you drink coffee, be prepared to shut down your palate, because you will not be able to taste many nuances after that oily java coats your taste buds. If you need a pick-me-up, make sure you save your java for after you are completely done eating. "But everyone gets coffee with dessert" you say. Well, they are just doing what everyone else does.
Remember, as a server it is your job to guide your guests through their dining experience and to maximize their delight. This implies pairing that wonderful chocolate cake or that luscious banana split with something that elevates their taste, and, yes, you guessed it: Wine does a wonderful job making everything taste better (except maybe asparagus).
The average human would never think of pairing a gorgeous piece of chocolate cake with a wine, so you might have to work a little bit harder for this one. The good news is that it isn't all that hard.
A great match for chocolate is Cabernet Sauvignon. I tend to prefer the ones from Bordeaux as they have that beautiful earthy Bordeaux scent, which is fresh, musky, and almost forest-like at times; and that complements the sweet smell of cocoa and fudge so well. A Cabernet from Chile will do fine just as well. Look for Colchagua (Rapel Valley), as wines form this area can be extremely good because of the climate, sun exposure (which leads to very intense fruit), and soil (primarily clay and a bit of volcanic ash).
For banana splits, ice creams, or fruit desserts, Gewürztraminer rules. With a firm acidic backbone to balance the sugars of the fruit, Gewürztraminer often exudes aromas of mango, passion fruit, lychee nuts, and nectarines. Be careful, as all Gewürz are not sweet. But we have already established that a dessert can be well paired without a sweet wine.
As a general rule, capitalize on the flavors that a wine shows aromatically when considering how to pair it with an after-dinner course. Then consider the wine's acidity level and the sugar level of the dessert as you are aiming for a match that accentuates both. Keep in mind when acid and sugar levels are out of balance in food and wine, it can lead to disharmony on the palate. Very sweet desserts will make a wine seem more tannic, less sweet and more acidic, so you must weigh the body and acidity level of a wine when making an intelligent recommendation.
HOW TO SELL IT: Use the information provided above to paint a collage of flavors and delectable pleasures for your guest. If they are not convinced, and if they have had wine or other alcohol with dinner (so that you know they drink), ask your bartender to pour you a little taste of the wine. One ounce will suffice. Take this little taste to your guest(s) and tell them that you just wanted to complement their wonderful dessert with a match that you know works. Although they did not get wine with dessert this time, you have already educated them beyond their wildest dreams and more importantly, planted the seed for their next visit.
They will be impressed because of your knowledge, and because they did not have to pay for this awesome match. Let them know that you would love to take care of them next time they come in, and give them a card or something with your name on it.
Think of your business and clientele over the long term. Next time they come in they will have full confidence in your abilities, and most importantly, they will recommend you and your establishment to their friends; which is after all, the best kind of advertisement you can get.
It also means it's time to refocus your enjoyment of wine. When warm and hot weather hits, wine drinkers are more likely to order a refreshing cool glass of Sauvignon Blanc in a restaurant than a full-bodied Cabernet Sauvignon or Shiraz.
Restaurants that change their menu seasonally will typically move away from their winter "comfort food" preparations when the weather changes. You can expect to see more fresh fruit, garden vegetables, fresh fish and seafood and citrus flavors as a way to celebrate the beautiful weather. As a food server, you might want to brush up on your knowledge of the lighter-bodied wines on your list that will match this kind of cuisine. This article will provide a quick "refresher course" as we run down the most popular spring and summer wines:
Riesling - Whether sweet, semi-sweet or dry, Riesling reminds me of a beautiful, sunny spring day. Maybe it is the notes of honeysuckle, apricot, or maybe the soft mineral notes, but nothing complements warm weather with a cool breeze like a glass of Riesling, be it a Spätlese from Germany, a dry Riesling from Alsace, or a semi-sweet Riesling from California, Oregon, or Washington State. I usually recommend a sweet Riesling with foie gras, or as an aperitif or with dessert. A semi-sweet (Auslese) Riesling will go very well with sushi, especially fatty tuna (toro) and eel, as well as some spicier dishes. Use a dry Riesling to match poultry or shellfish ... look for a barrel-fermented Riesling for the latter.
Sauvignon Blanc - Light, crisp, and refreshing, a glass of Sauvignon Blanc can be a perfect choice with just about any seafood dish, especially shellfish and mild white fish. I am particularly fond of the bottlings coming from New Zealand with their pronounced grassiness, herbaceous tones and firm backbone of acidity. Californian SB's will show more grapefruit and other citrus flavors. Most people don't think of Sauvignon Blanc as a dessert wine, but it can match particularly well with fresh fruit or sorbet.
Viognier - This grape is finicky when it comes to growing, which can lead to an off-balance or overly alcoholic bottling. Make sure any Viognier you're recommending shows proper floral aromas, perhaps soft oak, a little earthiness and light tropical-fruit notes. A well-balanced Viognier is a thing of beauty, but can be hard for a wine maker to produce. A nice Viognier can be that magical accompaniment to difficult ethnic dishes, especially Thai cuisine and Indian curry preparations.
Pinot Noir - You didn't think I was only going to recommend white wines, did you? Spring is a perfect opportunity to move away from the heavier New World style of Pinot and go back to its original Old World roots. A Burgundian style of Pinot can be just what the doctor ordered because of its light-bodied nature, crisp acidity and light berry flavors. I'd recommend this style of Pinot with your lighter-bodied meat preparations, such as duck or pork loin, as well as heavier fish preparations such as tuna, salmon, and swordfish.
Pinot Gris/Pinot Grigio - Since this is the same grape, I'm going to include them in the same category. While styles of these wines may be a little different, the overall structure shows similarities. Whether it be a Pinot Gris from Alsace or a Pinot Grigio from Italy, you will often find these wines light, crisp, and fruity with pear, melon, and tropical fruit notes, minerals, and high levels of acidity. Some great Pinot Gris from Alsace are much more full-bodied and complex. Due to the high acidity, I never pair these wines with anything that contains a lot of tomato or citrus. These wines generally complement seafood preparations with butter sauces, as well as pastas with cream-based sauces.
Chenin Blanc - While American wine producers are quickly learning how to grow this grape, wine makers in the Loire Valley in France have been making dry, off-dry, sparkling, and dessert Chenin Blanc for many, many years. Dessert (Coteaux du Layon and Quarts de Chaume), off-dry (Anjou and Vouvray), and sparkling (Cremant de Loire) Chenin Blanc wines can be quite refreshing on a warm spring afternoon. Since there are so many different styles of Chenin Blanc, it's impossible to nail down specific food pairings, but these wines tend to be very versatile and can go with most lighter-natured dishes. I also strongly recommend a South African Chenin Blanc when someone is looking to just enjoy a glass of wine without any food accompaniment, or when they are looking for a nice bargain.
Rosé - Perhaps one of my favorite juices during this time, rosé wine is ideal to enjoy while relaxing on the porch or in the patio of a restaurant. Look for Provencal rosé, from the Cotes-du-Rhone if possible. Great rose petal and light berry aromas are followed by a mouthful of an almost effervescent sensation. These wines are light on the palate, but they can stand up to some serious seafood preparations like Coquille St. Jacques or bacon-wrapped scallops.
While these certainly aren't the only wines that go with typical Spring and Summertime preparations, this list offers a good start. For further exploration, look to such wines as Gewurtztraminer, Semillon, Roussanne, Marsanne, Sylvaner, Torrontes and Soave, all great spring time libations. We encourage you to explore different wines and come to your own conclusions as to which you should recommend and enjoy this season.
Cheers!
