This post was mentioned on Twitter by chefstales: We all need to laugh; http://bit.ly/39xA97 enjoy!…

Generally, we found that the large US chain hotels were consistently and evenly horrible. We definitely felt like cogs in the corporate machine each time the person behind the desk handed us our plastic room key and uttered the disingenuous and robotic “enjoy your stay.” The smaller boutique hotels and inns far outperformed the large chains on hospitality, cleanliness and service. Of all of the places we stayed, one definitely outperformed all others, primarily because the people who owned the inn and their staff held themselves to high standards, took pride in their work, and went the extra mile to make their guests feel cared for and comfortable. Don’t get me wrong, they did not demean themselves or their staff in any way. They simply loved their work and the property and it showed.

Every hotel staff member should be trained to greet guests as courteously as Raymond greeted “Mr. Jones”. All guests may not be able to afford the luxury suite but their is no reason why staff should adjust their behavior for the affluent only. The degree to which a hotel can train it’s staff to maintain a superior level of courtesy and service for each and every guest, to me, is the mark of a good hotel.

I’m curious to get your insight. How much does training filter into the customer satisfaction equation?

Thanks for dropping by and for signing my guestbook.

Please pass by again when you are able.

Warm regards,

Mike.

When you are testing a cake there are 2 methods to do it.

One is to push the top of the cake slightly with your fingers and the cake should bounce back to its normal shape almost straight away.

The other is you can prick the cake with a very thin skewer and then put the skewer to your lips. The skewer should be warm on your lips showing the cake is warm and cooked inside and there should be no liquid type filling on the skewer.

The cake in the middle should be moist when cooked, but not wet.

Hope this helps and thanks for the interesting questions that should help everyone.

Thanks for dropping by buddy and hope to hear from you again soon.

Warm regards,

Mike.

Brussel sprouts are slightly different due to their shape and size.

They are very hard to cook, sometimes they are hard and other times they are soggy.

When you chill a brussels sprout after blanching, due to the fact that they are quite thick in density, they will retain the heat in the centre longer.

If you plunge them into ice water, keep checking the water temperature and if the water around them is getting warm, add some more ice to chill the water again.

The water around the vegetables must at all times be ice cold to ensure the vegetables chill down as soon as humanly possible.

I hope this helps, please drop by again as soon as you can.

I am very glad that some items on chefstales helps you, I really am.

Warm regards,

Mike.

Don’t even think about issues that should seem obvious, they never are

Basic cooking skills are learnt through trial and error and by sharing with others.

Many cook books don’t tell you the basics so you keep having to buy future books as well

Please drop by again when you can.

Warm regards,

Mike

Great to find out that it helped a little.

The best part about the deal is that the more you do it, the better it will be.

Thanks for dropping by.

Warm regards,

Mike.

What a wonderful idea, I am going to make one right now!

Thanks for dropping by.

Warm regards,

Mike.

Thanks for dropping by and for the very kind words.

I have had some experiences in my life that I would like to share with others.

If I can help but one person feel better about themselves or their lives than I will be happy with that.

Sincere and warm regards.

Mike.

P.S. Let me know when your blog roll is up and running so I can link my site to yours too!