Apparently, our cupboard is bare
I was struck by two news items yesterday:
Apparently we are facing a serious nationwide shortage of skin. I realize that this is a serious issue but was struck by the following line in the article:
"We are short right now. Calgary was extremely kind to send us some skin to tide us over," said Dr. Jeannie Callum, director of transfusion medicine and the tissue bank at Sunnybrook.
Oh, and we are also facing a sperm shortage
I can only assume that whoever decided we are facing a shortage of sperm is spending his or her time in different um, circles, than I am. I guess, and particularly at this time of year, I should be grateful for what I have; for all I have received. :)
On a much more serious note, I'm hoping to hear back from a prospective job today, so wish me luck. The job is assistant manager of a fancy restaurant in this hotel. It would be a VERY good thing for Peter to get. Apparently the staff are all over the place as far as their level of knowledge/professionalism goes, so assuming I already have the job (yikes) I came-up with a little quiz to see where everyone stands. If you have ever been a waiter or are just a "foodie" feel free to play along!:
(the missing questions are all specific to this restaurant, so you wouldn't know them anyway)
Staff Quiz
4. We have “heirloom beets” on the menu. What does that mean?
5. What does fennel taste like?
6. Can you describe what a “sunchoke” is?
7. What is a rémoulade?
8. What is an aïoli?
9. Describe “duck confit” and describe if you can how it is traditionally prepared.
10. What is Berkshire pork? What makes it special?
11. We have a dish on the menu where the pork is braised. Describe this method of cooking meat.
12. Describe pickerel.
13. What is Serrano ham?
14. Describe coq au vin.
15. Where does Oka cheese come from? What does it taste like?
16. A guest orders the venison and asks to have it prepared “well done.” What, if anything, would you tell her?
17. Is marjoram a herb or a spice? Generally, what’s the difference between the two?
18. What is panna cotta?
19. What does it mean to be a sommelier?
21. A guest asks for a glass of Chardonnay but tells you that he would prefer one that is “un-oaked.” What would you suggest?
22. When ordering, a guest asks you to bring her a glass of “red Burgundy” when her entrée arrives. What would you suggest she have?
24. Traditionally, what grape varietals are used to produce Champagne?
25. What does it mean if a wine is a Rhône blend?
26. What does VQA stand for?
31. A guest raves about her meal and tells you that she is in town for two more nights. She then asks you to suggest some other restaurants that she should try while in town. What would you suggest?
posted by toobusyliving at 7:15 AM
9 Comments:
Looks like a beautiful dining room. Now you have to make a study guide and then tell the waiters that can't go on the floor until they pass the test. They'll study all right.
12: Smells like dirty twat.
31: The Vespa Diner, at Bathurst/ Dupont (hahahaha), and Mr. Pongs (you used to be able to get an Uzi or AK47 as a side-order).
A shortage of sperm???? Not in my house!
I guess I'm qualified to be a waiter at the local fish fry, but that's about it. My parents didn't leave me any beets in their will.
best of luck on the new job!!
I believe a sperm shortage is not really a crisis.
Dickey hasn't had pickerel where I grew up. It's my favourite fish. Fun to catch, too.
Madamerouge, you haven't had musty beaver in a while, have you? It's fun to catch, but you have to drink something to get the taste out of your mouth!
Madame eat beaver? Try never Dickey...he's pure gay.
That's a great looking lobby. Do you know all that crap? That's rather impressive.
When's my free dinner?
to think there's a sperm shortage and I've been wasting mine all these years.
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