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Flash back Friday: Days off in the summer are best with a little ass along side you. To all my server friends, it's Friday fish fry, don't work too hard tonight!! #MKT400UWL

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Watermelon for MVP

Snacking is one of my greatest pleasures, and sometimes I just have to let my love for BBQ chips overtake my current health goals. A great way for anyone to overcome an unhealthy snacking habit is to discover or a try a new healthy alternative that they would takeover their normal unhealthy snacks. Watermelon has always been that healthy alternative snack for me! Now that it is summer time, watermelon will not only become more widely available, but it will be a lot more affordable! Watermelon is composed of mostly water, which is great for staying hydrated in the summer heat. It also contains significant levels of vitamins like vitamin A, B6, and C along with antioxidants, and amino acids. Below I have found a couple simple, tasty recipes to share with you all so that you may conquer your unhealthy snacking habits this summer (or at least enjoy a cool new summer treat). 

WATERMELON SALAD

There are many variations of this recipe, but the idea behind this sweet salad is super simple. Mix together some cut up watermelon and feta cheese, and then add different variations of cucumber, basil, mint, and lime to create a flavorful salad ready for a hot summer’s day. I’ve kept this simple recipe with me as I’ve grown older due to its quick prep time and low cost. Here is a link for a watermelon salad that I found on the internet that looked super tasty! If you’re feeling confident enough, try making it without a recipe to see how it turns out.

 http://toriavey.com/toris-kitchen/2011/06/watermelon-feta-salad-with-mint/

WATERMELON SALSA

Salsa is a classic snack that a majority of the population enjoys often. In the summer time, fresh salsa is especially popular as all sorts of fruits and vegetables become cheaper and easier to get a hold of. Watermelon salsa is a great way to get a wide pallet of flavors into one quick dish. Spice it up with chili powder or jalapeños like I always do or leave it sweet with just the watermelon and cucumbers. Below is a recipe I found that contains all sorts of flavors that just scream SUMMER!

http://www.foodnetwork.com/recipes/trisha-yearwood/watermelon-salsa-recipe-2121189 

GRILLED WATERMELON AND PINEAPPLE

I’ve tried a lot of weird combinations in my day, but I have never tried this sweet combination! I have heard of grilled pineapple before, but I have never thought to grill watermelon with it. Next time you go to grill out with friends or family, think back to this recipe and try out these sweet kabobs! Below is a link on how to get your fruity kabobs grilled to perfection!  

http://www.anightowlblog.com/2014/06/grilled-pineapple-watermelon-fruit-kabobs.html/

 Strawberry Watermelon Smoothie

If any of you are like me at all, smoothies are a part of your every day diet whether its having one in the morning for breakfast or just as a refreshing snack. Here is a really cool recipe I found on how to  incorporate watermelon into your smoothie the right way! The addition of foods such as chia seeds, oats, or protein in a basic smoothie can be a great way to get some extra nutrients into your body!

https://minimalistbaker.com/strawberry-chia-watermelon-smoothie/

Overall, watermelon is looking like it will be the MVP of this summer’s snacking. 

Enjoy! - Maddog’s Meals

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Tips from a Tipee

There are many things I have learned from my years of being a server. Many of these tricks help to increase your tip or quality of service. Some I have learned from more experienced coworkers, some I have adapted to myself, and others I have actually been told by customers. First and foremost, a big smile and cleanly appearance get you a long ways on the tip train. But there are more, less known tips I want to share with all of you.

1.       Bartenders tip: BREAK the change

The MOST important and valuable lesson I learned from a customer as a bartender. When I started out bartending I would always give the customer the easiest change I could make from the register. If someone paid with a $20 and their change was $15, I would give them a 10 and a 5 back as change. Totally correct, but is it really? I was kindly given a clue from a bar patron one day and he said “Hey kid, why did you give me a 10 and a 5? I can’t tip you this way.” He leaned in close. “Always break the change down as far as you can so a guy can leave you a bigger tip.” He smiled and I thanked him for the idea but all the while I was thinking to myself, “Wouldn’t that annoy people?, Would that really matter?”. In the long run, I have been “breaking the change” for about 2 years now and let me tell you, IT MAKES A DIFFERENCE. Instead of giving back a 10 and a 5, give back a 10-dollar bill and 5 ones. Instead of giving a 20-dollar bill back, give back a 10, a 5, and 5 ones. Trust me, it works.

2.       Bartenders tip: When grabbing from the pile on the bar to pay for a drink, leave the quarters.

Sometimes this doesn’t always work out as planned but I would say 7 times out of 10 it works perfectly. When someone gets a new drink and they are paying with a bundle of money off the bar in front of them, grab the bills to pay for the drink. Most of the time when the customer goes to leave they will leave the quarters behind because most people don’t like change. Now this also depends on the “class” of the establishment so make sure you judge your customers properly.

3.       Waitress tip: Introduce yourself

Not all establishments require that you introduce yourself. Do yourself a favor and tell your table what your name is, people loveeee to know your name so they can be on a more personal level. I have had numerous customers tell me that it’s so nice to say my name instead of “Hey, you!”. This will make your table happier with you and opens the door for you to have more personal conversations with the table. As always, watch your P’s and Q’s and be appropriate, but personal stories and comments make your table enjoy you more and in the end… tip more!

4.       Waitress tip: Never say NO

I am 100% guilty of this. Sometimes I’m in a mood and completely over my shift because of previous assholes…BUT the “No” attitude will only decrease your tip. Make sure you always go above and beyond for each table, unless they are assholes, then screw ‘em. The farther you go, or the farther your table THINKS you have gone for them will make them appreciate you more and leave a better tip. Don’t be a snake in the grass, but make your customers happy!! It only helps you in the end.

5.       Overall tip: Never count cash in front of customers

Save the tip counting for the end of the night or the end of your shift. There is no need to constantly count the cash in your tip cup or the cash floating around in your apron. If you count cash in from of customers it is likely that they won’t tip you as much as they would have because they see all the green your flaunting through your fingers. There is no rush in counting your haul from the night, do yourself a favor and wait until you’re done with work.  

I hope this week’s blog was helpful and worth the read! There are a million tips and tricks to increase your tip but the number one thing is to always be real with your table and be a smiley, charming, entertaining server. People go out to eat so they don’t have to clean and so they can have a GOOD time. So, go ahead and give them a GREAT time while they are there and you both will benefit!

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Fiery outside? Might as well have fire inside. #fierymule #fireball #MKT400UWL

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Grapefruit Cocktail

The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail.

2 grapefruits

2 oranges

1 c. diced pineapple, fresh or canned

Powdered sugar

Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are to be used for serving the cocktail, the grapefruit should be cut in half and the pulp then taken out of the skin with a sharp knife. With the sections of pulp removed, cut each one into several pieces. Add the diced pineapple to the other fruits, mix together well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells, pour a spoonful or two of orange juice over each serving, sprinkle with powdered sugar, garnish with a cherry, and serve ice cold.

Summer Cocktail

As strawberries and pineapples can be obtained fresh at the same time during the summer, they are often used together in a cocktail. When sweetened slightly with powdered sugar and allowed to become ice cold, these fruits make a delicious combination.

2 c. diced fresh pineapple

2 c. sliced strawberries

Powdered sugar

Prepare a fresh pineapple, and cut each slice into small pieces or dice. Wash and hull the strawberries and slice them into small slices. Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and allow to stand on ice a short time before serving.

Fruit Cocktail

A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits.

2 bananas

1 c. canned pineapple

2 oranges

1 doz. maraschino cherries

Lemon juice

Powdered sugar

Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of maraschino juice from the cherries and 1 teaspoonful of lemon juice. Sprinkle with powdered sugar and serve.

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It's hot, keep cool people! Go see your favorite local bartender for a cold one. #MKT400UWL

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B*!@$ Blog!

As anyone that works in the customer service industry would know, dealing with customers is not always pleasant. In this week’s blog, I am going to rant about my personal pet peeves involving customers actions and attitudes. All of these pet peeves are commonly shared among wait staff, bar staff, and I’m sure retail workers at one point or another. As I have stated in my first blog, it is a common joke with coworkers that it should be a law for every US citizen to work in customer service at least once in their life for a decent amount of time… These pet peeves, or better stated as poor manors, are all the reasons why we joke that a customer service law should be real.

Whistling, banging a class, snapping fingers, or yelling “Hey, YOU!”

I understand that when you are out to eat you expect excellent service. I also understand that when it is busy and you are not the only person in the dining room or at the bar, chances are I haven’t forgot about you I am just trying to finish something more urgent first. I cannot even explain how many times I have had this happen to me and 9 times out of 10 the customer is yelling because of their own impatient personality or because they are simply an ass. First off, I am a waitress/bartender, not a dog. You do not need to yell and whistle at me to get my attention. If it is a 911 restaurant emergency then go politely up to the host to ask for me. Yes, I am not perfect and have been late with things that customers have ordered, but please have enough respect to act like a human with manors.

Complaining about food after the entire plate has been ate…and never mentioning it was “bad”

One of my personal favorites, sometimes it makes me laugh, sometimes it makes be careless, sometimes it makes me want to jump across the counter and strangle you… My coworkers and I have agreed that people are either delusional or are just trying to get a free meal from this trick. This common occurrence usually happens with an expensive meal, the customers eat the entire plate and fail to mention that something is wrong every single time I check in with them. Mind you I check in with all my patrons at least 3 times after they get their food. Regardless, this happens all the time and it always goes like this. The customers are happy and tell me everything was “fine”, then they proceed to the counter to pay and then tell the host or manager how horrible it was and how it’s ridiculous to pay blank amount of money for a meal like that. WHATEVER.

Customers tone, Dirty looks, and Snarky comments

Sometimes I wonder if people think I am a servant or a low life just because I am a server. You would be amazed at how people treat their servers. I have been made to feel as if I better kiss their feet or I am worthless. I have had customers make me cry because they yell so loud and so rudely. I have had people make mean comments while I am at the table and I have been cussed out from behind the bar for asking for the customer to pay for his beer… Some people don’t understand that a little common decency would go a long way.

Asking for drinks or saying hello to customers then, “Water, please.”

This one is really rude and degrading. This happens when you get a new table and you go to greet them and see what they would like to drink. While you are saying “Hello, my name is….” “Water, thanks.” Well then, nice to meet you too. This happens all the time. It’s pretty much like saying to me that I am not a person and do not need to be treated towards with manors.

When I am in a rush and you say you are ready to order and have no clue, wasting my time

This one isn’t horrible, but it’s really annoying when I am swamped and the extra 30 seconds could have been used somewhere else. Generally, people like this can’t make up their minds and I end up scribbling on the ticket to the point that the cooks can’t even read the order. It’s ok for you to take your time choosing what you would like to eat, but do it on your time, not my time.

Coming to eat within 10 minutes of closing

This is pure evil. No one likes you if you come in right before or right when we are supposed to close. I’ll tell you why. Yes, we make money, but in general someone who is closing has at least 45 minutes of cleaning to do in order to close and have the place ready for the next day. And trust me, 45 minutes is on the nice side. Sometimes when I bartend and the place is trashed from drunken idiots it takes me all of 2 hours to clean. So yes, we are made because now we are going to be home even later than planned.

“Do you need anything else?” “More water.” – Come back with water, “Ketchup” – go get ketchup, “Mayo”….”CAN I GET YOU ANYTHING ELSE BEFORE I WALK AWAY, AGAIN?”

Oh people, please do not do this to your server. I HATE when people do this I already have a ton of running to do just for your order and now I’m adding an extra mile just running to your table 10 times, when you could have listed everything you needed and I would have done it all in ONE trip! I understand if you forget to say something, but seriously if I have come back 3 times and you still need something… get your shit together, it’s not cute, it’s not funny, no I am not laughing because you need one more thing.

Explaining the side choices to one customer and the next asks what the sides are – *eye roll*

I purposely tell people where the side options are because it’s a damn list of things. It’s not just a potato, a vegetable and soup. It’s like 12 things!! And half the time when I list them you get confused and say “You said them so fast, what were they again?”. Please, READ the menu when you go out to eat so your single order doesn’t take 10 minutes because I have to explain everything that is already visual on the menu!

Thanks for listening to my ranting this week! Stay tuned for next weeks blog!

#MKT400UWL

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Eating Habits in Asian Countries

Japan: There are three kinds of Japanese diet: traditional food (also known as Japanese food), Chinese food (also known as Chinese food) and Western food (also known as American food). For breakfast, they like porridge, milk, matched with bread. They like rice for lunch and dinner. They like to eat lean pork, beef, lamb, chicken, eggs, bamboo shoots, tofu and a variety of fresh vegetables. Japanese fish, shrimp, crab, oyster, kelp and other seafood are particularly favored, especially oyster meat, sashimi. There are two dishes on the Japanese table. One is kimchi, one is miso soup. When eating with Japanese guests, use common chopsticks to give your food to guests.Japanese people generally like to have a cup of tea before meals.

South Korea: South Korea has a wide range of ceremonial food, such as Production, March 7, Hundred Days, Years of age, Weddings, temple food and other gifts ceremony food. Among them, the temple food bogey five (garlic, onion, small root garlic, leek, etc.) and meat dishes, with mountain vegetables, wild vegetables, roots, wild fruit, bark, seaweed, cereal production, without any spices,this culture is very unique. Ceremonial food is mainly pastry, and Korean eating habits are closely related to family form. Korean people, since the development of fermented food on agriculture, the formation of a unique food culture developed very well. Korean food traditionally love vegetarian, that is, pickles, tofu dishes, wild vegetables and other daily food is also very developed. 

Vietnamese: Vietnamese like to eat fish, shrimp, crab, sea cucumber, shark’s fin, wide belly and other seafood and chicken, fans, macaroni, tomatoes and so on. They don’t like to eat sweet dessert, lamb, bean teeth. They like to eat ravioli, salted buns in mornings. Afternoon, staple food is also rice, combined with meat and more vegetables. 

Indonesia: Indonesian like to eat Western dishes, drink fresh orange juice for their breakfast. Lunch and dinner, they prefer to eat Chinese food. They generally love spicy, fried and more dry dishes. They especially love animal offal, such as fried beef belly, fried intestines, fried chicken liver and so on. Cooking methods are bake, fried, fried, explosive. They like to drink black tea, wine, wine, champagne.

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Meal Planning

A lot of days tend to get too busy to where your only option to catch a meal is to heat up some Mac-N-Cheese or make a PB&J sandwich. For this reason, I have decided to start offering a meal service that can provide you customized meal plans that fit to your individual weekly schedule. All of my plans are customized to your taste preferences, health needs, and lifestyle. 

There will be two different options for picking meal plans available for purchase! The first plan, Level 1, will allow customers to pick a set of 10 different recipes that will include the full recipes, 5 alternative choices, and nutritional information for each meal. The meals will be chosen based on the individual ordering them so that they can receive the greatest benefits from the meals! Level 2 will consist of a full two weeks worth of recipes with options for breakfast, lunch, and dinner including all relevant health information. Level 1 will cost $64.99 and Level 2 will cost $99.99. Returning customers will also receive a 20% discount when they order from me a second time!

Picture Credit: http://www.thegreatescapenc.com/wp-content/uploads/2015/10/Foods-to-avoid-during-pregnancy1.jpg

All meals will be able to be prepared and prepped within an hour from start to finish. The goal of this meal plans are to help out students who are searching for a nutritionally balanced diet fit for them for their personal needs. I hope everyone can enjoy my services and provide me with any relevant feedback that I can continue to use to better my services!

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S&S Bottle Service

Do you have a graduation party to get ready for? Is your bachelor party in need of something extra? Or is there a blank area on your at-home bar that just needs something new. Do you ever get home from work and wish your favorite cocktail wasn’t so tedious to mix? Fear no more, I have just the thing to fix all of your liquor lacking problems. We are coming out with our own line of liquor dispensing stands and systems!! Each order can be made custom to fit your style or decor needs.

The standard stands come in either 3 or 6 bottle options. The standard 3 bottle dispenser is only $29.99 and the 6 bottle is $45.99, what a steal!! (Liquor not included.)

If these stands don’t fulfill your at-home (or public) bar dreams, don’t worry. Our custom welders and craftsmen can rig you up with just about any liquor dispenser you can imagine. For custom dispensers we charge per tapper as well as the material needed to fit and display your masterpiece. There are also additional charges for in home installation. Starting fees for custom pieces are as follows: $10 per tapper, $8 per foot of material, and $15 per hour of in home installation. The image below is of a recent project for a local bar owner.

Be the friend that everyone wants to party with and get your custom S&S Bottle Service system today!!

** Photo credit: http://www.barproducts.com/bar-equipment/bar-equipment/liquor-dispensers and http://www.logotaps.com/ ** 

This is a fictional advertisement and is meant for course evaluation only. 

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Lift and Sip; Land of the Toned and The Tipsy

Lifting weights and sipping on a glass of wine are two activities that I enjoy greatly, but why isn’t there a place where I can do both? Well now there is! Lift and Sip Gym and Bar, where you can go hard on the weights then shower off and guzzle down some wine. Some may say this sounds like a dangerous idea but that is why I named it oh so carefully Lift and Sip, not Sip and Lift. This order of wording portrays that the lifting comes first and the sipping is a reward.

This gym will be set up just like a normal gym and the bar, well just like your average bar. The idea behind Lift and Sip though is that the drink you get after your workout, you earned. So to motivate people to accomplish their goals and achieve the gains they have in mind, we have set up a rewards program called Conquer your Cocktail. How does this work? Let me explain.

When people first join the gym they have to write down their final goals that they want to accomplish in the next year. From their the trainers at Lift and Sip will create a daily workout plan for you to accomplish.

The next part is up to you. If you fully accomplish the work out routine that they provide for you that day, Lift and Sip will give you a complimentary drink on the house! Why do we do this? We wait you too to get the gains that you dream of! Your dream is our dream and if we can help you accomplish them with tempting you with a free drink we are all for that!

The idea that we came up off of this was the fact that the harder your workouts are, the stronger of drink you can get for free. If you do just a minimal workout the free drink you will recieve will be a single rail mixer or a house wine. Where as if you PR or do a really intense workout that exceeds the expectations that your trainer sets for you, you get to choose an ultimate drink which includes either multiple shots of alcohol or top shot liquor.

After the one free drink after your workout you can choose to go home or you can stay and drink with all the champions who destroyed their daily accomplishments just as you did that day. We are hoping that people stay after their lift and drink together to gain relationships with one another and build each other up to accomplish more than either person thought was possible.

If you are interested in staying fit, making friends, and getting free adult beverages come to Lift and Sip. Other gyms offer you great prices, great equipment, and phenomenal trainers, but at Lift and Sip we offer all of that and the opportunity of getting free drinks after every workout. If you love getting fit and getting lit, Lift and Sip is the place for you.

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Wisconsin, Wisconsin

There is much more to Wisconsin than cows and the Packers. In fact, we have a few beverages and dishes that you really can’t find outside of the state. Tonight, I’m going to introduce a few of any true Wisconsinite’s favorite things. Don’t get me wrong the packers and cows are still among the most important “Wisconsin” things you can find but a large aspect to our culture lies in what we eat and drink.

I’m going to walk you through an average order in Wisconsin. After the table is sat, be sure to walk up with a large smile and introduce yourself. People love being able to call you by your actual name. Once the greeting and “specials” spiel is over you need to get drink orders.

             What can I get you to drink?

1.       Korbel Old Fashion Sweet

An Old Fashion is such a native drink to Wisconsin that outside of the borders you are lucky if someone knows what you are asking for. Brandy is a huge deal in Wisconsin, especially Korbel. There are many ways you can order an Old Fashion but an Old Fashion “sweet” is the most common. “Sweet” means sierra mist, 7up, or another sweet light soda. Another major component to a true Wisconsin Old Fashion is that it is hand muddled, meaning that you squish and grind a cherry, some white sugar, a splash of sweet, and a few splashes of bitters together. Some bars also muddle with a slice of orange for extra flavor. Once it is ground together, fill the cup with ice then add a shot and a half of the liquor of choice. Then top it all off with another splash of sweet and garnish with an orange and a cherry.

2.       Whiskey Manhattan

Manhattans are also commonly made with brandy. A regular Manhattan is 3 shots of the liquor of choice, over a full glass of ice, and a very light splash of sweet Vermouth. Many Wisconsinites also order Manhattan Perfect’s. A Perfect Manhattan is again the 3 shots of the liquor of choice and then a light splash of both sweet AND dry Vermouth. Many customers will tell you their preferred garnish. Commonly the garnish is either cherries, olives, or mushrooms.

3.       Bloody Mary with a Chaser

Typically, customers will order Bloodies in the morning as a hangover cure. Don’t let anyone fool you though-- a Bloody is good any time of day for any occasion. All establishments make their Bloodies completely different. It’s a HUGE deal if the public dubs your Bloody as “The Best in the Area”. A notable example is the famous Milwaukee bar and grill called Sobelmans which is gaining fame for their crazy huge Bloodies, they are an art! Although every place is different, the basics to a Bloody remain mostly the same. You start with a large glass of ice, pour a shot and a half of vodka, add a decent amount of Bloody mix (sooo different depending on the bar/restaurant!) which is tomato based with varying seasonings, then a few shakes of celery salt, worcestershire, and maybe some pickle juice. Now garnishing…. This is a million times more diverse than the Bloody itself and is usually what makes a restaurants Bloody Mary famous compared to the actual taste of the drink. Most commonly you place a pickle spear, olives, mushrooms, and a celery stalk in the drink. Another common occurrence with Bloody Mary’s is ordering a beer chase on the side. A typical chaser would be tap Spotted Cow or baby Miller Lite. Of course, this is by personal preference and a customer can order any beer as a chase, however, Spotted Cow and Miller is very common and very Wisconsin.

** All of the drinks above vary in size as well as the glass its served in. Be aware that these liquor amounts also vary and the amounts above can be considered on the “light” side. **

               Can I grab you an appetizer?

After ordering or mixing up drinks, it’s time to ask if the table would like an appetizer to start off. The majority of the time smaller groups of customers will pass but anywhere from four + people will order an appetizer. Any Wisconsin establishment will have a variety of fried favorites to choose from, but there is one in particular that no Wisconsinite can pass up.

1.       Beer Batter Cheese Curds

A fresh cheese curd made from a local creamery will squeak when you bite into it. Don’t believe me, find a local grocer that gets fresh cheese curds and squeak away! With a fresh brew of cheese curds, you then dunk the curds into a mixture of beer and dry batter to coat the naked curd. Then simply drop the coated curds into a fryer. Once they float and turn a golden brown, they are done. Then, there it is right in front of you, the fried delicacy of Wisconsin.

               Are we ready to order some dinner?

Once the appetizer has been dropped off, you can ask your table or bar patrons if they are ready to order dinner. Be sure to ask for all the sides and how they would like things to be cooked. If not, the cooks will happily chew your ass until you go ask. Wisconsin restaurant culture is either Family restaurant, Bar & Grill, or Supper Club. Yes, we have specialty places, but we are talking about your typical Wisconsin eateries. Anyways, the places mentioned above will have #1 every single Friday and probably serve #2 in some shape or form throughout the summer months.

1.       Fish Fry

An authentic Wisconsin Friday includes heading down to your favorite eatery and getting the Friday Fish Fry. This is similar to the Old Fashion in that many people outside of Wisconsin don’t know what you are talking about when you say Fish Fry. The Fish Fry consists of a white fish, generally Cod, that is deep fried and served with creamy coleslaw, a dinner role, tartar sauce, and some form of potato. Most eateries give the option of all you can eat fish or smaller options of either 2 or 3 pieces.

2.       Brats

I have yet to be to another state (minus right across the border Minnesota, Illinois, or Iowa) and been able to order a Brat. It’s not a thing anywhere other than Wisconsin. Our MLB team, the Brewers, have sausage races in between innings as tribute to our German heritage and the brat. It’s basically a form of sausage with different seasonings that you boil in beer and onions, then grill for more flavor. You then serve a brat in a bun with sauerkraut and whatever else on the side. It is less common in restaurants but is still a number one for family cookouts on the weekends.

I hope you have enjoyed this week’s blog and will be daring enough to try out some of Wisconsin’s favorite beverages and cuisines!! Stay tuned for next week! 

#MKT400UWL

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Side work keeps you busy during slow times of the day. Any idea what these are for? My next blog has them! #MKT400UWL

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Serving Success

Just your average small-town girl, from the cheese state here! I've started this page/blog/post, ServerSadie, as part of a class I am taking at UW-La Crosse and I think it's going to be some fun! I've known nothing but customer service since I joined the work force, especially bartending and waitressing! There have been several occasions where co-workers and I have joked that it should become a law that all United States citizens must work at least 6 months in customer service. This mandatory law would hopefully make people appreciate those in customer service a little more. Although I have had some pretty bad experiences while at work, I want to share some of the reasons why I think being a bartender and/or waitress has been extremely beneficial.

1.       Strangers are easy to talk to

I used to be really shy and afraid to talk to people I didn’t know. Now that I have been waitressing and bartending for a while (like 7 years but who’s counting?) it is really easy to talk to people anywhere and everywhere. If you could get an award for random discussions and bullshitting about the weather, I’m sure I’d have 10 by now. Talking to strangers starts to feel normal, in a none creeper way, and has helped me get out of my comfort zone. This has become extremely beneficial for college and my future career because I am a business student. Obviously talking to people is very important in business… So thank you, to all the poor customers that dealt with my awkward eye contact, long pauses between words, and shy high school days as a waitress. I’ve really come a long way, I swear!

2.       Multitasking, a true art

Back when I started my first job I don’t think I could chew gum and walk at the same time but thanks to waitressing during rush hour for years on end I’m like the Goddess of multitasking. Not really, but maybe. Being in college is rough, stressful and time consuming and I can’t imagine college if I couldn’t multitask. For those of you who have waitressed or bartended, you’ll be able to understand the pain I am about to explain… I learned how to multitask because it was either sink or swim in the shark tank called “dinner rush”.

So let me break it down, multitasking occurs in a restaurant when you have a full section of tables, you need to get drinks for two of them, take orders on the other three, run food to the fifth and total bills for the last two tables who are now giving you the death stare because “we are in a rush, can we have the bill please.” Uh yeah I can get you your bill let me just drop the other thirty things I need to do quick but hold up, BRB with that check for you sir with the biggest, fakest smile ever. And yet you get everything done without ripping your hair out or crying.

I have so many things to share with you folks so stay tuned and follow along to hear about personal experiences, do's & don'ts of restaurant work, mixing drinks, delicious food, customer etiquette, and much more!