I love watching different styles of service and I love savouring a new combination of flavours.
I still love restaurants when the service is bad.
I still love restaurants when the food isn’t great.
Eating out is a hobby of mine and I do it as often as I can.
I started working in the food and beverage industry when I was 19 years old. My first job was in Room Service, where I spent just over five years (including 3 as a supervisor). High points during my time in room service included serving Prince William and Prince Harry during their visit to Vancouver and acting as a coordinator for the department during the Vancouver APEC conference. In addition to my time in Vancouver, I also spent 10 months at the Royal York Hotel in Toronto.
After coming back to Vancouver from the Royal York, I spent some time as a host in Griffins Restaurant in the Hotel Vancouver.
My next stop was back at the Waterfront (now a Fairmont) in Herons Restaurant, where I put in some time as a busser and host before becoming a server again. It was during this time as a fine dining server that I really got into the nuts and bolts of how to create and enjoy a perfect dining experience. The standards we set for ourselves as servers were extremely high and included memorizing the ingredient list and preparation techniques for all items on the dinner menu. I also owe a large portion of my wine knowledge to the sommeliers-in-training I worked with there.
After 10+ years in the hotel and fine dining biz, I decided it was time for something a little more relaxed. My next position was in an upscale pub setting where I worked for about two and a half years – including during the 2010 Olympics.
My time in the industry came to an end in the fall of 2010 so that I could focus full-time on my writing career (though I still hear it calling me from time to time).