Culinary School Archives

In Culinary School

VCC’s International Culinary Arts: Spring 2017 Chef’s Table pop-up kitchen

March 23, 2017

VCC’s International Culinary Arts students are bringing the Chef’s Table pop-up kitchen back to the VCC Broadway campus for spring of 2017 and runs until April 21st.

It’s one of the hottest tickets in town since it’s only $30 for 5 courses and $15 extra for wine pairings. Sadly, all tickets are already all sold out for all seatings. You definitely want to sign up for the mailing list to get an email when the next time they are having this again.

This was my 4th time being here and it’s always a delight seeing the hard work the students and chefs put into this program to help grow future chefs of tomorrow. Having these kinds of Chef’s Table gives the guest a unique dining experience outside of the restaurant environment.

The tables are set up in a ‘U’ shape and everyone gets a good view of their meal being put together. Some students put together dishes and some other students do the serving. As it was the first week of the Chef’s Table, I could see some students weren’t as experienced talking to guest and explaining what some of the drinks were.

Tuna cannelloni

To start the meal, there is a tuna cannelloni stuffed with Dungeness crab. It also has Side stripe prawns, cucumber, avocado, and truffled soy pearls.
Their paired it with the Invisibull Sauvignon Blanc. A good pairing as it has lime, green apple and white peach notes.

I love the light delicate seafood dish to start. I love every part of this dish especially the avocado puree. The textures of the different ingredients worked so well together.

Grilled Octopus

This dish also has chorizo, navy bean, olive, salsa romesco with some crisps on top. Heavier in spices, this dish followed nicely and the chorizo and salsa romesco tasted so good. A lot of my friends wished they could take this dish and put it on tacos.

The wine paired with this is the See Ya Later Ranch Riesling.

Puffed foie gras

The puffed foie gras comes with apricot puree, candied almonds and a honey bubble ready to be popped. This was a similar dish I had back in Summer of 2016 when they had the Chef’s table too. A nice revisit to one of the unique dishes from last time.

This was paired with the Conviction Pinot Noir “The Priest”.

Roasted beef Tenderloin

There were 2 delicious pieces of the roasted beef tenderloin, Oxtail, potato croquette, carrot, and Cipollini. It was a delicious hearty dish, great for the meat lovers.

It was paired with the Lost Inhibitions By Church & State.

White Chocolate and Strawberries

Lemon curd Ice cream, strawberries, and topped with coconut crisp. It was a good sized dessert and it was fun watching them make the dessert with liquid nitrogen.

It is paired with Grey Monk Reflection Muscat.

Final Thoughts

Overall, it was a fun time watching all the future chefs put each plate together carefully. This time around, there were some hiccups like an items accidentally being omitted from one person’s dish and somewhat awkward service, but they are all here to learn and every guest was very kinda and understanding.

The food is always great and instructors like Tobias MacDonald really pass on their amazing knowledge to the students.

Address: 1155 E Broadway, Vancouver

Website: http://www.vcc.ca/services/eat-shop–more/the-chefs-table-pop-up-kitchen/

In Culinary School

VCC Chef’s Table: Fall Pop-Up Dinner

October 3, 2016

Vancouver Community College has brought back their popular again – VCC Chef’s Table for the Fall until October 14 at their Broadway Campus. I came here last Summer and was moved by the amazing experience. You can check out that review here.

I am a huge fan of dining at culinary art schools as meals are well priced, tastes great and it helps train our future chefs. The 5 course meal is $30 and wine pairings is an additional $15. When you see the pictures, the price point is just sooo good.

I came with a few of my friends to check it out.

Chef Hamid Salimian i back at it again sharing his knowledge and expertise with a new generation of chefs as an instructor in the VCC Culinary Arts program. He did an awesome job crafting the menu with the students.

Dining Area

The table is set up like a U-shape, so everyone gets a good view of the students preparing each dish. Since I did come with 7 people, it was a bit hard conversing with the other side of the table due to the set up. Most other groups were in either 2’s or 4’s.

Wine Pairings

For $15 for wine paired with 5 dishes, it’s a pretty good value.

We got the opportunity to try:

Fern Walk Sauvignon Blanc 2014
Luna Argenta Prosecco Treviso Brut
See Ya Later Ranch Gewurztraminer 2015
Pepperwood Grove Old Wine Zinfandel 2013
Whistler Late Harvest Chardonnay 2014

All very good wines that were paired with each dish.

Sturgeon Crudo

This beautiful dish has scallop, side stripe, egg yolk puree, trout caviar. It is paired with the Fern Walk Sauvignon Blanc 2014. The saltiness from the caviar went well with the delicate flavours of the scallop, shrimp and sturgeon.

Smoked Black Cod

The dish also has sunflower, sunchoke, pearl onions, and a porcini foam. It is paired with the Luna Argenta Prosecco Treviso Brut. Loved the different textures of the plate. A good amount of smokiness on that black cod.

Chicken Liver & Foie Gras Parfait

The dish also has pickled veggies, chicken lover fie gras, pickled veal tongue, beets and a bone marrow ball. The bone marrow ball pops in your mouth and all that delicious flavours coats your mouth. There was a generous amount of foie gras, so I wished there were were chips to go with it.

The dish was paired with the See Ya Later Ranch Gewurztraminer 2015.

Bacon Wrapped Lamb Loin

The plate is dressed with portobello, parsnip, tomato, and lamb jus. That lamb loin and bacon was so tender. Great flavours and we all wanted more.

This is paired with the Pepperwood Grove Old Wine Zinfandel 2013.

Dark Chocolate

The evening ended with the Dark Chocolate dessert which has chocolate soil, chocolate rocks and chocolate ice cream. Great for chocolate lovers.

The last pairing of the night was the Whistler Late Harvest Chardonnay 2014.

Final Thoughts

It was a pleasure dining here again to see all the students creating the dishes right in front of our eyes. All the dishes came at a good pace and it was a great experience. For $30 for 5 dishes, it is worth the price. I’ll definitely be next for the next dinner. It was my 3rd time trying their Chef’s Table and the amount of techniques used here are amazing.

Address: 1155 E Broadway, Vancouver

Website: http://www.vcc.ca/services/eat-shop–more/the-chefs-table-pop-up-kitchen/

In Culinary School

VCC Chef’s Table: Pop-up Kitchen

May 28, 2016

Vancouver Community College has brought back their popular – VCC Chef’s Table for the Summer until June 30 at the Downtown Campus. I am a huge fan of dining at culinary art schools as the food is cheap, tastes great and it helps train our future chefs.

Chef Hamid Salimian shares his knowledge and expertise with a new generation of chefs as an instructor in the VCC Culinary Arts program. He did an awesome job crafting the menu with the students.

This pop-up style restaurant is located in the Bistro on the 2nd floor. Just walk up the stairs and it’s on your right.

Guests are seated while the students use modern techniques to create a 5 course set menu before your eyes for $30 or $45 with wine pairings.

It’s a small space, so I think there were 5 tables. All reservations are gone, but be sure to check back in the Fall for their next Chef’s Table series.

The menu rotates every 2 weeks and its a surprise what you will be served.

If you don’t want to do the wine pairings, they have cocktails and other beverages they can prepare for you.

The first course is the Puffed Foie Gras with an apricot puree, candied almond, and rose water honey bubble. It is paired with Grey Monk Odyssey Brut Rose 2012.

The texture was very delicate and tasted so good. We popped the honey bubble and mixed it into the puffed foie gras.

Cavatelli and Lobster has NextJen gluten-free cavatelli, lobster, sweet onion, parmesan, and lobster foam. It was paired with the Fern Walk Sauvignon Blanc 2014.

The lobster was cooked perfectly and the lobster foam was so addictive.

Roasted Squab has sour cherry, red beet, brown butter vinaigrette and topped with greens. It is paired with a Sumac Ridge Pinot Noir 2015.

The squab was tender and full of flavour, but I wish the piece of squab was larger.

24 hour Short Rib has popcorn sweetbreads, hen of the woods, and potato. It is paired with a Red Rooster Hen House Ruffled Wine.

This was our favourite dish of the night. Short rib was tender, potato puree was additive, and we could eat a whole bucket of those little popcorn sweetbreads.

Chocolate Bar has hazelnuts, milk chocolate, and salted caramel ice cream. It is paired with a See Ya Later Ranch Gewurztraminer 2014.

It was so good! The dense chocolate bar and the salted caramel ice cream was a match made in heaven.

It was so much fun seeing all the students create the dishes right in front of our eyes. All the dishes came at a good pace and it was a great experience. For $30 for 5 dishes, it is worth the price. You get a good amount of food, but if you are a big eater, you might not be completely full.

I would come back again in a heartbeat for their VCC Chef’s Table.

Address:
250 West Pender Street, Vancouver‎

Website:
http://www.vcc.ca/international/about/news-and-events/events/article/the-chefs-table-pop-up-kitchen-april-19—june-30.html

In Canadian

Dine Out Vancouver: Bistro 101

January 26, 2014

My second dine out of the year was at Bistro 101 at the Pacific Institute of Culinary Arts. I tried making reservations last year, but I lucked out as the reservations fill up very quickly! I woke up and put in my reservation on Open Table before going to work on the day they started accepting reservations . It’s one of the best $18 3 course menu option and you won’t be disappointed.

Their 3 course meals are usually $24, which is still a great deal. At $18 for Dine Out Vancouver, its pretty good.

Bistro 101 was created to provide a real-world training experience for the school’s professional Culinary and Baking & Pastry Arts students. I think it’s a great idea to give student a well-rounded experience with dealing with the back of the house and front of the house.

From inside the dining room, you can see them hard at work. It’s really cool to see all the work that goes into your meal.

Complimentary bread arrives at the table. It’s unlimited, so you can always ask for more. I find that they give you a lot initially, so you don’t really need a refill unless you really load up on the bread early. There’s a lot of varieties.

Peroni beer ($6) comes from Italy and is a popular beer there. I liked its light and sweet flavour profile.

An amuse bouche arrived before the appetizers. A nice little treat to start off the meal. I think it was cheese, bell peppers, pesto on little crispy bread.

White Onion Velouté topped with crisp cauliflower and lime yoghurt. It is a soup and M said it was really good. The crispy vegetables on the side added great texture.

Winter Squash Tortellini comes with 3 pieces in a smoked tomato broth. A different concept of a pasta dish.

Dungeness Crab Salad has shaved fennel & lemon foam. The lemon foam compliments the creamy crab.

Organic Ocean Wise Roasted Halibut sits on top of spinach risotto and lemongrass emulsion. The halibut was cooked perfectly. It was moist and really full of flavour.

Lamb Navarin has grilled polenta, braised Shallots and dates. There is also grilled peppers and asparagus.

Fraser Pork is like a pork sampler. It has roast loin, crisp belly, shoulder sausage and chive pomme puree. M really liked it and was music to his palate. Men love their meat.

Cheesecake Mousse has a raspberry sauce and pineapple sorbet. Cheesecake was simple and not overly complicated. Good as well.

Hazelnut Tart has blood orange, chocolate and sorbet on the plate. This was my favourite because I am very fond of hazelnuts.

Overall, I was very impressed by their menu and their affordable price. There is a trade off and the students are still learning how to serve, so the service may be less smooth than what you would normally receive. It was a fun experience for us and we will definitely be back. I love the concept of Bistro 101 and they did a great job when we dined here.

We Rate Bistro 101:

Address:
1505 W 2nd Ave
Vancouver, BC

Website:
http://www.bistro101.com/

[googlemap width=”620″ height=”480″ src=”https://www.google.ca/maps?q=1505+W+2nd+Ave,+Vancouver,+BC+V6J+1H2&sll=49.2697268,-123.1384388&sspn=0.0053764,0.0109864&t=m&hnear=1505+W+2nd+Ave,+Vancouver,+Greater+Vancouver,+British+Columbia+V6J+1H2&z=16 “]

In Culinary School

JJs Restaurant: Hidden Gem in Downtown For Lunch

May 6, 2012

JJ’s Restaurant is located in the Vancouver Community College’s Downtown Campus. They are open for both lunch and dinner. The restaurant gives their culinary students real experience with dealing with paying customers. The students do rotations so they get to experience how the back and the front of the house works.

On my very last day of work, I came here with a few coworkers to dine here. The menu is always great and affordable.

Complementary bread arrives at the table and you get a few varieties too.

Shrimp and Avocado Salad ($4) is always awesome to order if you love shrimps and avocados. Plus, it just looks so gorgeous. It’s highly recommended!

Charred Vancouver Island Octopus, chorizo and chick pea stew ($4) was quite enjoyable if you love an appetizer that is a bit hearty. It’s a good size for an appetizer too so you will still have room for your entrée.

Salmon, Prawn and Scallion cake ($4) comes with Thai lemongrass sauce.

Fragrant green Thai curry with chicken, basmati rice and mango chutney ($9) it also comes with a papadam cracker on the side too.

Lamb Cooked two ways ($10) has slow cooked leg of lamb and pan roasted loin with rosemary jus. It also has vegetables and a phyllo wrapped mashed potatoes. My coworker liked everything except for the orange looking thing.

Artichoke and Wild Mushroom Bolognaise ($8.50) has Tagliatelle Pasta that is a broader type of noodle. This is a vegetarian dish, but it’s so savory and delicious that you won’t realize it’s missing any meat.

Overall, this dining experience was good, I highly recommend it if you want something super delicious that won’t break your wallet. It’s a great place for office lunches.

Words of Wisdom:

Lunch is also super affordable!
Closest Skytrain – Stadium
Under $10
You’re missing out if you don’t visit this place!
Make reservations especially during the holidays!

We rate JJ’s Restaurant:

Address:
250 W Pender St
Vancouver, BC

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In Culinary School

JJs Restaurant: Dining On A Budget

December 22, 2011

My coworkers and I went to JJ’s Restaurant in Vancouver Community College for our Christmas party. It’s really a perfect location since we work closely with all post secondary institutions. JJs is a great place since it’s cheap and a great learning experience for their culinary students.

Shrimp and Avocado Salad ($4)is one of my favorite items since I love shrimp. I’ve had it before and they’ve added an additional layer of coleslaw on the bottom. It worked really well since it added a unique texture to accompany the shrimp and avocados. On top is garnished with a cherry tomato that was skinned.

Some of us didn’t really like the addition of the cherry tomato because it felt a bit strange with the other flavours.

Lamb Cooked Two Ways($10) has Slow cooked leg of lamb and pan-roasted loin with rosemary jus. In addition, there was brussel sprouts, red cabbage, and mashed potatoes wrapped in phyllo pastry. I wasn’t in love with the pan roasted loin, but the slow cooked leg of lamb was very tender and flavourful. Overall, its still a pretty good dish. Price is awesome too.

Dark chocolate mousse with caramel espresso ice cream ($3) the mousse was nice and chocolatey and went really well with the ice cream. One of their awesome desserts. I did find the dessert a bit cake-like, but it still had the rich chocolate taste.

Overall, great lunch experience at a very affordable price! Sometimes the service is a bit strange, but remember they are all students that are learning. If you are on a budget and want some good food, this is the place to go.

Words of Wisdom:

Lunch is also super affordable!
Closest Skytrain – Stadium
Under $10
You’re missing out if you don’t visit this place!
Make reservations especially during the holidays!

We rate JJ’s Restaurant:

Address:

250 W Pender St
Vancouver, BC

View Larger Map

Vancouver

In Aboriginal

Wild Salmon: Go Dine Here Before It’s Gone!

July 24, 2011

Wild Salmon is a pop up restaurant inside Vancouver Community College. It is entirely run by culinary students for the aboriginal cultural arts program. Students get hands on experience learning how to operate the front and back end of the house. They are only open from 11:30 – 12:15pm, so my coworkers and I were so lucky they still could serve us for lunch! 45 minutes for a seating is quite short, but they are quite kind and will keep on accepting guests till 12:30pm.

What really drew me into the restaurant are the low prices and the unique aboriginal cuisine! It’s not like everyday you get to eat aboriginal food.

The interior décor really reminded me of the Olympics at the aboriginal pavilion. All the art work is very interesting to look at.

Their menu is simple and short. Probably changes often as well.

As we sat down, we were served with Bannock Bread. This was the first time I have ever had this and I really liked it! It is a traditional simple bread that is fried.

We all got the Spicy Seafood Croquettes with smoked tomato jam ($4). It comes with 2 croquettes packed with seafood. All the flavors went really well together, but we noticed that it was not spicy at all. We really tried to see if it was a subtle spicy taste, but there wasn’t. It would have been good if it was a bit spicy to go with the sweet tomato jam.

Smoked trout with rhubarb, dandelion greens, and wild mushroom vinaigrette. ($4). It has 2 pieces of smoked trout and this was a refreshing appetizer.

Bora Bora virgin cocktail has pineapple juice, grenadine, lime, passion fruit juice and a few other ingredients. It comes with a plastic sword of pineapple and maraschino cherry. This drink was a bit on the sweet side, but it was all right. One thing I noticed was that the drink would separate after a bit of time, so you need to constantly stir it back together.

Traditional smoked salmon with parsnip dumplings and pumpkin sauce ($11). I really enjoyed this dish! It came with a sizable slab of smoked salmon. The skin was nicely crispy and had a nice smoky flavour. The parsnip dumplings aren’t exactly like the usual dumplings, but it was soft and chewy and went well with the pumpkin sauce. The fried vegetables were a plus as well and added more texture.

My coworker had the Crusted Sunflower seed halibut, watercress, and crispy sunchoke ($11). She enjoyed it and had a lot of fun identifying the unique flavours.

Venison meat loaf, sweet potato mash, with beat root tops ($11). The meat loaf was quite large and you can really get full off this dish.

Overall, it was a memorable lunch! It really isn’t everyday that you would get a chance to eat aboriginal food. Thinking about it, are there any aboriginal restaurants in Vancouver?

Words of Wisdom:

Under $15
Closes at the end of August
Open for lunch only
Call for reservations and to check hours

We Rate Wild Salmon:
Address:

250 West Pender Street (2nd floor)

In Culinary School

JJ’s Restaurant: No Words to Express How Amazing it was!

July 3, 2011

Mandu and I were out at lunch again and well, we were both on a budget since the end of the month calls for a tighter budget. Being a student is not fun, plus working downtown can kinda suck the money out of your pockets since there are so many good places to eat!

I thought I would take her to JJ’s Restaurant in Vancouver Community College. It’s very close to both our offices and I never came here for lunch.

She first glanced at the menu and was so surprised by the very very affordable prices!

You start off with some bread and butter!

I started off with the Shrimp & Avocado Salad ($4). It was just amazing! All the items tasted very fresh and the avocado just blended so nicely with the little shrimp. The presentation looked very nice! I expected something totally different, but this just blew my mind. It seemed quite popular too since I kept seeing this fly out the kitchen.

Mandu had the Soup of the Day ($2.50), which is a roasted tomato soup with herb crème fraiche with a piece of bruschetta on the side. Unfortunately, she had to run back to her office for an emergency call, so she didn’t touch it until later. The server was very nice when she came back and offered her a new soup, but she insisted that they just heat it up since no food should ever be wasted.

The soup came back nice and hot like nothing ever changed. She loved the texture and the deep flavour of the roasted tomato soup. She even fell in love with crème fraiche. She even googled it and started saying the words a few times.

For her main, she had the Mild fragrant green Thai curry with chicken, fresh mango chutney, papadam and basmati rice ($9).

She enjoyed the taste but in particularly, she loved the papadam cracker. Super thin and was just the perfect amount of alt added to the top. You could probably sit at your desk eating papadam all day!

I had the Grilled steak cooked Medium, focaccia Bread, horse radish cream, grilled peppers, mushrooms, crisp onions and au jus ($8.50). For that price, it was really good!

The grilled steal was cut up into very thin slices covered in the delicious au just accompanied by the amazing ingredient. Worked really well together and the horseradish cream just added the extra kick that this dish needed.

Overall, great lunch experience at a very affordable price! I would go weekly if I could. Just amazing food! It’s a culinary school so you know that your money and your tips go back into the program to help the students. I really didn’t mind tipping more since the menu is already a steal! I love this place, so take my recommendation and GO!!

Words of Wisdom:

Lunch is also super affordable!
Closest Skytrain – Stadium
Under $10
AMAZING Service
You’re missing out if you don’t visit this place!
Check out their dinner

We rate JJ’s Restaurant:

Address:

250 W Pender St
Vancouver, BC

In Cafe

The Dirty Apron

February 14, 2011

The Dirty Apron is many things….a cooking school, delicatessen, grocer, and a lunch/dinner hot spot. They are owned by the creators of Cafe Medina and Chambar. They are actually located on the same block as well.

Mandu and I passed by a few weeks ago and noticed this new place. It wasn’t until today that we decided to try it out.

Walking inside, you can see there are 2 aisles of packaged products. Most of these are packaged products, so you can find canned items, pre-made pasta sauces, and specialty ingredients.

They have a variety of meats if you want to grab some for home or create your own sandwich.

They have about 5 of their grilled sandwiches on display. You can look at them and decide which one you want. Then they will grill it up for you!

They also have daily hot food such as roasted chicken, soups, rice, lentils, pasta, and stews. While you are there, you should try out some of their cheese samples. You may discover a new cheese which you will LOVE.

They have one main menu for baguettes and grilled sandwiches. They range from $7 – $9.

Mandu first wanted a sandwich but then when she saw a huge plate of lasagna ($6.99), she had to have it. First of all, this is some steller lasagna. It has lots of meat and vegetables. Perfectly cooked and had an amazing flavour. Highly recommended if you come here!

While we were there, 3 other people in the dining area had this as well. On any rainy day, this lasagna will turn your whole day around!

I ordered the prosciutto Grilled sandwich ($8.99). Inside this sandwich are figs, prosciutto, watercress, cheese, balsamic and onions.

The bread was really nice, it has inside nuts and cranberries. the outside was nicely grilled so it had a bit of a crunch to it. The balsamic and onions made this a very savory sandwich. I wish this sandwich had a but more prosciutto because at times I felt I could taste more of the figs than prosciutto. Still, the sandwich was amazing.

Oh, they also have cooking classes! Seriously, such an amazing looking set up. Who wouldn’t want to cook here?!

Words of Wisdom:

Free parking at Tinsel Town (Supposed to be for patrons…but it’s ok)
Cheap lunch
Specialty ingredients
Lots of seating

We Rate The Dirty Apron:

Address:

540 Beatty Street
Vancouver, BC

Website: http://www.dirtyapron.com/

In Culinary School

JJ’s Restaurant

January 30, 2011

After looking at There’s Always Room Food Blog, it looked like a great place to go for dinner. It’s cheap affordable and best of all it’s a restaurant run by VCC culinary students.

I’ve always heard great things about dining in culinary schools, so it was time to go!

It was pretty hard navigating our way into the restaurant, we walked around the whole building until we realized it wasn’t on the main floor, it’s was on the 2nd floor.

The location of the dinning room was quite random, but when you walk inside, you enter this very homey elegant dining setting.

For dinner, a 3 course set menu is $24. You get your choice of appetizer, entree and dessert. The choices were SO delicious sounding that it took us a while to figure out what we wanted. Our plan of attack was to share everything so we get a sense of a majority of the menu.

We started off with a coke for myself and a pina colada for CandiedZen. Her Pina Colada could have use a bit more pineapple, but over all still decent.

Before our items came to the table, the gave us a small tasting of bruchetta , cream cheese, smoked salmon and balsamic.

This was so delicious! Anything with cream cheese and smoked salmon are mouth watering.

Next was the bread and butter!

For one of our appetizers, we got the Buttermilk Fried Chicken. On the sides, it came with a shallot cabbage coleslaw and mango.

This was a very interesting take on fried chicken. We both kinda expected there to be a drumstick in there. Everything tasted delicious. No complaints.

Next appetizer was the Wild Mushroom Risotto, with saffron butter, balsamico and a parmesan crisp. This was well made and one of the best risottos I have ever had. CandiedZen agreed as well because she usually hates risotto…but she loved this dish!

On to our mains… We got the Duck breast with confit, truffle gnocchi, root vegetables and bell pepper essence. THe duck was prepared nicely and the outside was crispy and salt to complement the oily meaty inners.

Next main was the roasted lamb sirloin with bacon fond potatoes, grilled asparagus and other vegetables. We liked how the lamb was rolled up and in the center was some nice aromatic herbs.

Before our desserts came, they have us another small tasting. it had walnuts, Chestnut, cream fraiche, cranberries and raisins. The chestnut we found didn’t work out too well with this.

For dessert we got the Orange Creme Brulee, with pistachio biscotti, grand marnier soaked orange.

Very good Brulee and it was more of a custard, which was nice!

Our last dessert was the Hazelnut chocolate cake with caramel ice cream, chocolate dacquoise. It was also good, but at the point we were STUFFED! All the components of this dish worked together really well.

All the waiters, bartenders, and cooks are part of the culinary school. It is required for their program to work at JJ’s Restaurant. In order for the program to prepare them for the restaurant environment, they must do this. Our waiter was very friendly and super nice!

Words of Wisdom: