Posted under Sales
from http://thesalesblog.com 101 days ago

Trey was the manager of the kitchen in the small, boutique hotel where I worked when I was 17. I had been washing dishes there for some time, he needed someone to cook, and I was moved into that role.

It wasn’t very difficult to learn to cook everything on our dinner menu because there were only two choices, filet mignon or shrimp scampi. The only time I had trouble and had call for help was when a customer ordered steak “Pittsburgh rare” (I was told to burn the outside to a crisp as fast as possible, leaving the inside rare as can be).

One day, I was asked to bus tables and carry trays at a luncheon for the executives that worked at the Busch brewery across the street. It was a large party, and as such, the tip would be enormous. Joe, the bartender, and Brenda, the ...

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