This quarter I have been heavily involved with the restaurant at the Art Institute. It is called the “Savory Palate” and even though it is not a big establishment, it does seat up to 50 people.
The purpose of having a restaurant at school is so that we, the students, can gain valuable restaurant experience in a controlled and somewhat less chaotic atmosphere. It has been one of the best classes I have taken to date simply because it has pushed me out of my comfort zone and into unfamiliar territory! I have a greater appreciation for good, better and best service as well as for “bad day” service, of which I will be a little more compassionate for in the future.
We are half-way through the class and for those 5 weeks I have worked in what we call FOH (Front of House). I am sure you can guess what BOH means and that is where I will be working for the last 5 weeks. FOH is essentially everything in a restaurant that isn’t in the kitchen. We take reservations, prepare the dining room, seat, serve, run payments and close-out at the end of the day. It isn’t a terribly difficult job but if you are not use to working under the eye of customers who are critiquing you all the time, it can be a little nerve racking.
So, last week I was the Hostess with the Mostess! My duties were to make sure everything in the dining room ran smoothly and efficiently. Not always easy when it involves the human relations side of the job as well…”Mom, he’s picking on me”…”Well she won’t leave me alone!!!” Mmm Hmm! I guess my skills as a mom came into play here more than I thought they would.
Anyway, I chose the napkin folds we would display, the placement of the tables and where our quests would sit.
This is what our table for 4 would look like if you came to visit. Yup, I did those napkin folds and they looked awesome! As a group, we also decided what type of drink to serve as our “signature” drink for the week. We chose, Italian Cream Sodas.
To compliment this fabulous drink (since how it was Italian week) we had a choice of Pasta Salad, Eggplant rolls with tomato bruschetta (to die for good), and Minestrone soup for starters.
As entrees, we served the a choice of Buffalo Short Ribs with Classic Risotto and Roasted Vegetables or Sauteed Chicken and mushrooms with Cheesy Polenta and Asparagus with Parmesan Cheese. (could have taken the whole pot of polenta for myself)
Finally for dessert, your choice of Panacotta with Fresh Berries, Tiramisu or Gelato Trio. (I couldn’t stop eating the Panacotta – addicting!)
Needless to say, this was one of my most favorite weeks in this class. The food was outstanding and the service, well I am sure it was better than ever! 😉
The Savory Palate
Open Tuesday and Wednesday 11:30- 12:30
Call for reservations
Deseret News just published a story about this as well. See http://www.deseretnews.com/article/700011532/Restaurant-101-Utah-culinary-students-run-their-own-eateries-at-Salt-Lake-Cityaposs-International-Culinary-School.html
I am now a loyal follower of your blog. I am very proud of you.