Restaurants

I am currently in Culinary Arts classes at Mesa State College. OOPS they kept getting confused with Mesa State in Arizon. Now I am in Colorado Mesa University LOL

The only difference between top chefs and Gordon Ramsey is a publicity agent. Hey, it's cooking food. Only the Colonel has a secret
recipe. It's management skills that make the difference. And some genius left the kitchen on auto-pilot for 8 months. DUHH

Don't get me wrong. Some of this "star chef" stuff would go over just fine at the Bellagio where they customers focus on such stuff. This is the Silverton. The hamburgers don't cost 200.00 there. Its supposed to be a pleasant meal, not an "experience in trendy dining with Chef Overblown Ego". At the Silverton, its a hamburger. Or its Macaroni and Cheese. Or whatever, but its got to be done right, not with flair or an artistic touch. Its a commercial kitchen preparing food not culinary gallery displaying the creations of particular chefs.

Eight months of Auto Pilot? Yeah bad. But its still going to a few more months of personnel changes and re-training. So its really ten months of deterioration. And then the casino manager wonders where his middle aged, middle income gamblers have all gone. Well, they went to places that didn't try to have Famous Chef Foo-Foo, they went to places that had an entire kitchen full of good cooks who knew their jobs and worked as a team to produce good food not to produce a famous chef or support his ego. The dealers in the casino all share their tokes because keeping a customer happy is a team effort and even dealers who are on stupid, dumb games are part of the team. Even those who only stand and wait are getting their share of tokes for standing there with an inviting smile all during their shift of no players and no tokes. Kitchens should be run the same way. Annual bonus money is distributed equally to all on the team, not to Famous Chef Foo-Foo with only pennies to everyone else.

Gamblers have the expression "shot yourself in the foot"... I think casino executives had better learn what it means.
Some of these policies about Time Share Hawkers, Reservation Incompetence, Housekeeping, Layoffs in lean times, ...this is what is making the bottom line in the casino so bad. You can't lay off waitresses in hard times and work the others to death. You can't do it to the valets, housekeepers or anyone else. Vegas is suffering because those darned MBA types focus on their own salaries and their own bonuses and the price of the stock; they are not focused on actually running the business properly.

Oh,, by the way: Those secret herbs and spices... its salt and pepper. That's it!