Thing To Remember When You Go For Shopping for Your Dress

1.       LAWS OF DRESSING

a.      You don’t have to spend a lot on clothes to look like you’ve spent a lot.

b.      Dark color will always look more authoritative.

c.       Classics are classics for a reason.

d.      Dressing appropriately is like having good manners.

e.      A tie should always be tied and in place, not worn half mast.

f.        Nobody sees the label.

g.      Quality is more important than quantity.

h.     When in doubt, wear navy. Or gray.

i.        Clothes don’t make the man. (Though they can fake the man.)

Personal Interview Tips

Face-to-face interviews are where decisions are made! It may seem obvious, but dress professionally and come prepared. Bring several copies of your resume, writing utensils, notebook, references, questions, breath mints, a comb, etc. & anything that will make you feel comfortable and prepared.

During the employment interview, the interviewer meets with the candidate to evaluate their skills, capabilities, and level of experience. When sitting in the hot seat, keep in mind that while there are no standard responses, your replies should be clear and relevant.

To answer questions appropriately, remember these guidelines:

White Wines Basics

White wine, not white at all, but yellow, golden or straw like in color, why? Its color can be derived from an assortment of grape varietals. White wines are made from the grape juice and grape skin of green, gold or yellowish colored grapes or from just the juice (not the skin) of select red grapes (as in some Champagnes).

Red Wines Basics

Red wine is red, but why? It's color can be derived from a vast assortment of grape varietals ranging from grapes that are reddish, deep purple, and even a beautiful blue on the color scale. These grapes give rise to a wine that is color classified with such descriptors as garnet, almost black, dark red, light red, ruby red, opaque purple, deep violet, maroon and the list goes on. It is the grape-skins that are responsible for the red wine’s distinct color spectrum. The skins are in contact with the grape’s juice during the fermentation process, allowing the dispersion of both color and tannins. The individual wine’s particular red hue depends on the grape type used in the process and the length of time the skin’s pigmentation is in contact with juice.

Top Service Standards

1.       Smile and use positive eye contact in every guest encounter.

2.      Whenever possible, call guests by their name.

3.      First impressions are lasting impressions.

Some F & B Service (BAR) Terminologies

Top up (verb)	To add enough to fill the glass Add ice and top up with more tonic water.
Stir (verb)	To mix together with a spoon Add the vodka to the tomato juice and stir.
Shaker (noun)	A container with a lid for mixing drinks. Put the cocktail ingredients in the shaker and shake hard.
Strain (verb)	To pour liquid through a sieve Strain the lemon juice into the glass.
Dash (noun)	A very small amount Add a dash of Tobasco Sauce.
Aperitif (noun)	An alcoholic drink enjoyed before a meal Would you like an aperitif before we order dinner?
Liqueur (noun)	A strong, sweet flavoured alcoholic spirit, often strongly flavoured, usually served at the end of a meal Cointreau is a popular liqueur, flavoured with orange peel.
Digestif (noun)	The French term for a liqueur We have several digestifs - Cointreau, Drambuie, etc...
Distil (verb)	To produce spirits, such as whisky, vodka, gin. This fine Irish whiskey has been distilled three times.
Spirits (noun)	Strong, alcoholic drinks made by distilling Spirits and mixers are on the same aisle of the supermarket.
Mixer (noun)	A non-alcoholic drink added to a measure of alcohol Soda and tonic are the most common mixers used in a bar.
Tonic water (noun)	A fizzy, non-alcoholic drink with a bitter taste, used as a mixer i'll have a gin and tonic, with ice and lemon.
Twist of lemon peel(noun)	A thin, curly piece of lemon rind, added for flavour and decoration Top up with tonic and garnish with a twist of lemon peel.
Draught (adjective)	Beer pumped from a barrel, not poured from a bottle A pint of draught bitter, please.
Bitter (noun)	Beer strongly flavoured with hops Two pints of best bitter, please.
Mild (noun)	Beer with a less strong flavour of hops. I’ll have a half of mild: bitter is too strong for me.
Still (adjective)	Describes a drink, especially water, which is not fizzy Sparkling or still water for you, Madame?
Sparkling (adjective)	Fizzy or carbonated Some sparkling waters come in distinctive green bottles.
Carbonated (adjective)	Fizzy, because carbon gas has been added under pressure Cola is a carbonated drink.
Garnish (verb)	To add a decoration Serve in a cocktail glass, garnished with mint and a twist of lemon.
Garnish (noun)	A decoration added to a drink, for appearance and for flavour Lemon peel or fresh mint are often used as garnishes.
Spillage (noun)	The amount of drink wasted by accidentally tipping it Spillage of expensive spirits and wines must be avoided in bar work.
Liquor (noun)	The North American term for spirits, or distilled alcohol I prefer my liquor neat.
Neat (adjective)	A drink as it is, without anything added Malt whisky is best taken neat.
Single malt (noun)	A Scotch whisky distilled from malted barley, from one distillery and not mixed with any other whisky We have a fine range of ten-year single malts.
Blend (noun)	A Scotch whisky made by mixing two or more different whiskies Johnnie Johnson whisky is a blend, not a single malt.
Cocktail (noun)	A drink with several ingredients, alcoholic and non-alcoholic A Sidecar cocktail is a mix of lemon juice, Cointreau and brandy.
Lager (noun)	A light fizzy beer I’ll have a nice cold pint of lager.
Ale (noun)	A pale beer Brewers produced pale ale, specially for export.
Soft drink (noun)	Any drink that does not contain alcohol Soft drinks for the children are on the table by the window.
Bitters (noun)	A liqueur with a bitter ingredient, such as quinine, peach or lemon Add a dash of Angostura bitters to the cocktail and shake well.
Measure (noun)	A fixed amount, usually of spirits For a gin and tonic, take one measure of gin and top up with a bottle of tonic.
Double (adjective)	A drink with two measures of spirits Let's have a double whisky to celebrate.
License (noun)	Official permission to sell alcohol on the premises
Licensee (noun)	A person who holds a license to sell alcohol
Chill (verb)	To keep a drink in the fridge Chill white wine in the fridge before serving.
Cooler (noun)	An insulated container to keep an opened bottle of wine chilled After filling the customers' glasses put the wine in the cooler.
Round (noun)	A number of drinks ordered and paid for by one customer
Dry (adjective)	Not sweet

Myths & Facts About Processed Foods

Myth: There are no benefits of processed foods.

Fact: Food processing makes many foods available that we couldn't otherwise eat (for example, most people eat bread or breakfast cereals but not unprocessed grains). Without food processing we certainly wouldn't have the large variety of food products we see on supermarket and store shelves. Food processing enables the year-round availability of foods that have limited growing seasons. Frozen and canned fruits and vegetables are just some examples. Processing extends the shelf life of foods. Tinned fish and UHT milk are just two examples of nutritious foods that are readily available as a result of food processing. Food processing also helps in increasing the quality and safety of many foods.

Convenience is another major benefit of foods that have been processed. Imagine not having dried noodles or tinned vegetables for that quick and easy dinner. Foods that have been processed are also used in situations where refrigeration is not possible such as camping expeditions and rations for the armed forces.

Myth: Processed foods are not as nutritious as fresh foods.

Fact: Many processed foods are just as nutritious or in some cases even more nutritious than fresh foods depending on the manner in which they are processed. Frozen vegetables are usually processed within hours of harvest. There is little nutrient loss in the freezing process so frozen vegetables retain their high vitamin and mineral content. In contrast, fresh vegetables are picked and transported to market. It can take days or even weeks before they reach the dinner table and vitamins are gradually lost over time no matter how carefully the vegetables are transported and stored.