Imagine running 100 miles a minute, having a list of 40 things to do next, and having to stop in the midst of it all to pull together an after dinner drink ensemble for five people. All of the 40 things I am about to orchestrate are going to be put on hold. It is time to make coffee!
To some restaurant servers- as many as I know – serving coffee and tea can put a kink in our flow. We have to leave our sections (what we call where all of our guests are sitting) for more time than we really like to, and we often have to run around the restaurant to gather ingredients that are not within arms’ reach. It really takes a lot of time to put together an assortment of after dinner drinks for five people, unless they all decide to have the same thing – and that doesn’t happen often. People have individual preferences, don’t you know! And we want to be respected for those preferences!
Living in the wonderful world of customization, people have a lot of choices when it comes to what they will be drinking after dinner. It no longer comes down to “I’ll have regular or decaf.” People have at least 10 options when thinking about how they want their coffee. There are a variety of espresso drinks, with or without steamed milk, foam, whole milk, skim milk, etc. There’s drip coffee. At some places you can get French pressed beans or pour overs. Again, you have all of the dairy options, and don’t forget the non-dairy options: almond, rice, or soy milk.
Then there is the sweetener option, a whole different debate for some people. Which is better to offer for guests? There’s straight white sugar, sugar cubes (a bit more elegant in appearance and less messy), less-processed sugar in the raw, honey, and stevia. Then there are the artificial sweetener choices. I could write an entire post about the “yellow, pink, and blue stuff” that people still ask for.
There are also many options for tea drinkers. Do you want honey, sugar, perhaps lemon? If you really want to get technical – which I do when I am at home – there are varying degrees of water temperature that one should be thinking about when serving tea, especially if you are having green tea.
Thankfully for me, and for my guests, who I do not want to burden with too many choices, the place where I work only offers coffee and tea. We serve simple and well-crafted food, and our coffee and tea list matches the rest of the menu in simplicity. That means I do not have to run all over God’s green earth to gather ingredients for after dinner drinks (although it seems that way sometimes). I just have to go away from the place where I can visually monitor what the guests in my section are doing. I have to put everything I am doing on pause for 5 or 10 minutes to prepare some delicious espresso drinks and tea for my guests. Just as I do, they appreciate the way good coffee complements their dessert and wraps up their dining experience in a ritualistic way.
Lesson: Working as a server, and in life, it’s easy to get caught up in the details. Sometimes focusing on the bigger picture can make all the difference in a dining experience. When is looking at the bigger picture helpful to you in your life?