“If you can’t do the little things right, you will never do the big things right.” William H. McRaven
Restaurants – a Happy Addiction
For a significant portion of my younger years, I was happily involved/employed in the restaurant industry. My “career” started just after I turned fifteen years of age.
A restaurant in my hometown of Geneva, Illinois by the name of The Twin Door was hiring, and I signed on. That space has since been occupied by several other venues (including the current restaurant tenant, Niche). Depending upon the night and what was needed, I served as either a bus boy and/or a dishwasher. Restaurants quickly got into my blood. It was a happy addiction which I have never been able to kick.
(This page may contain affiliate links. Read our disclosure about affiliate links.)
The Twin Door was a true supper club. Patrons came for dinner dressed to the nines. Conversations were hushed and private, and service was provided by wait-staff dressed in uniforms. The tables had white linens and were topped with real silverware, glassware, and candles. To my knowledge, Geneva has never had anything remotely close to that particular supper club, ever since.
A Long and Winding Road
I didn’t realize it then, but I had started down a long and winding road that, over the next 20-plus years, would lead me across the country and back. I learned the restaurant business from top to bottom and from inside out. My stops along the way were numerous and I won’t bother boring you with the details. Suffice it to say that the list includes restaurants both high end and low… and everything in-between.
The sum of what I learned would occupy volumes. What I would like to share is what I will simply refer to as “little things”. They will make – or break – any dining venue, no matter the location or style or the check amount.
The inventory of little things is not extensive, but I finally came to realize that collectively, those things can make a huge difference in a dining experience. It doesn’t matter if attention to these details is paid by your favorite restaurant, or you in your own house at the dinner table, or even the breakfast table. The key is to simply pay attention.
Chef Joseph Insalago
The order of “little things” isn’t particularly important and carries no weight. I will however, start with several bits of guidance from the man I consider to be the most important of my mentors: Joseph Insalago. I left a great position at Mill Race Inn in Geneva to seek my fortunes in southern California. Marina Del Rey (Los Angeles) is where I met not only my long-time friend Ralph Pancetta, but also Chef Joseph Insalago.
One of the Chef’s first questions to the staff was: “what is the most important part of the meal?” (In this case, he was referring to dinner.) To my surprise, and before anyone even had a chance to think, the Chef quickly responded: “Coffee! Why? Because it’s the last thing that your guests will receive prior to receiving the check… which will help determine your tip! If the coffee is unacceptable, that’s the way they’ll remember the meal. So, make sure that the coffee is always fresh and hot!”
Some Invaluable Secrets
Joseph taught me numerous invaluable kitchen secrets. A very few examples:
- how to sauté (e.g., get the pan hot before adding the oil),
- tips on how to make a great marinara sauce,
- timing (you can’t start a chicken entrée at the same time as a fish entrée – chicken takes much longer to cook…),
- how to make a dynamite Veal Saltimbocca, and many, many others.
I once watched as Chef dissected a whole leg of veal and left nothing but gleaming white bones (that he later used for stock).
Naming all the lessons would take forever. However, timing is perhaps the most important of all, as it is essential for all parts of the meal to be the correct temperature when served. As an adjunct tutorial, make certain that the plates for entrees are hot as well. Hot dinners served on cold plates make for a cold dinner – a giant faux pas! I tip my glass to you, Joseph – you were the absolute best!
A Greater Understanding
From fine dining establishments to college bars to country clubs to fast food and “chain” restaurants, all my lessons were accompanied by stories from which I learned secrets of restaurants and dining (as opposed to just “eating”). And I shan’t occupy this space or your time with stories to which you cannot or would rather not relate.
I can, however, truthfully say that I never learned a single thing – whether from good experience or bad – that did not lead to a greater understanding of how to make certain that any and every meal is something to fully enjoy. No matter the venue, a meal is essentially a celebration: of food, of life, of experience and of the opportunity to share conversation with the one(s) you love.
Preparation Time, Food From Scratch, and “The Little Things”
When it comes to meals, most of my time is always spent on preparation. This is because I like to prepare food from scratch as much and as often as possible. Obviously more than just a little thing, this has been a practice even before I worked in restaurants. I also taught school (both high school and college) for 25 years. A particularly vivid memory is my class laughing at me when I told them I did not own a microwave oven. “Then, how do you eat?” they asked. “Doesn’t it take a lot of time for you to make dinner?”
Keeping in mind that each of the below-mentioned items comes with a much longer story, I submit for your edification – and of course, disagreement – my abridged list of “Little Things” to which you should pay attention. Practice these in your own home. Expect them in your restaurant of choice when dining out. They are presented in no particular order:
- Keep the coffee fresh and hot at all times
- Hats should be taken off when entering a building, especially a restaurant… Never, ever is a hat of any kind to be worn at the table, for any reason. To do so shows a total lack of respect. (that one from my father)
- Beverages/cocktails should always have a napkin or coaster placed underneath them when served. And please, don’t serve my water glass or cocktail with your fingers on the rim of the glass!
- Keep salt and pepper shakers clean and free of food, fingerprints, etc.
- Avoid plastic (whether utensils, butter containers, salad dressing containers, etc.) whenever possible
- If you can’t afford tablecloths, that’s not a problem… just keep the tables (and chairs) clean!
- Any item brought to or removed from the table (at least in restaurants) should be done on a tray. Do not carry plates and/or glasses without a tray!
- Type of venue is irrelevant; always use warm/heated plates if they are to be used for hot items
- Wait-staff: have some self-respect when it comes to your clothes; they should be clean and pressed. Perfumes and colognes should be kept to an absolute minimum – they should not wrestle with the aroma of my meal…
- TIPS is an acronym that means: To Insure Proper Service. Without providing it… don’t expect much in return!
- Etiquette, manners, and respect are not only expected of restaurant staff, but they are also expected of diners, too!
- Keep distractions to a minimum
Of course there are many more “Little Things” to which all restaurants, staff, and yes, diners, should pay attention. It would help greatly if everyone would keep them in mind. And, it will help ensure that everyone – guests and staff alike – enjoys that special night out!
Additional Resources, Links & Products
- Dining Etiquette & Table Manners: Making your Mark at Dining Experiences by Gerard Assey (Amazon book)
