The greed instinct is perhaps as old as Homo sapiens. In fact, greed characterizes this species exclusively in terms of recognizing it for what it is, because animals instinctively act or react to hunger or lust or anything without having the power to decipher this as ‘greed’, and if possible we would. I have also seen numerous rivalries, outbursts of envy, uprisings, and power struggles in the animal world. Greed is a simple five letter word, even shorter in some regional languages; but it encompasses innumerable fields of activity, not just limited to varieties of food and culinary delights. The greed for money has been historically significant, demonstrated in all eras until specifically modern civilization.

It influences human beings in their relationships both in the family and in the workplace, leading them to a sense of competitiveness and envy; it influences the human being in the basic male-female relationships that lead to subtle or obtuse expressions of lust that actually emanates from the greed for carnal pleasures; influences human beings in their marital relations in a vicious circle of mutual greed for position, income, clothing, etc.; it creates virtual earthquakes in the workplace where colleagues and bosses act or react in unprecedented ways, obviously driven by greed for promotions or absolute control or credit theft; the uncontrollable craving for alcoholic liquor that often results in skirmishes both in homes with family members and on the streets with friends or even strangers; and of course, the eternal hunger to eat – at home or in the always attractive outdoor clubs/restaurants/bars. Of course, we must distinguish between ‘eat to live’ and ‘live to eat’ impulses to avoid harmful generalizations.

The above examples must be considered extremely limited in view of the unimaginably expansive networks that greed can create and evolve. It can act both at the micro and macro levels, from nuclear families to international politics, strategies and wars. The basic operating instincts of hardcore criminals and terrorists also stem from greed; however, we will exclude this class from our treatment due to the rather ‘light’ nature of this piece. The importance of the ‘greed quotient’ is crucial when it comes to consequences. As we have already indicated, if the quotient is negligibly minimal, then greed operates on a subtle level without any visible adverse impact; and when the quotient is almost one hundred percent, then greed operates on an obtuse level that leads to family or social or even international unrest.

Again, in view of the ‘light’ nature of this piece, we will limit ourselves to expressions or acts of greed in relation to the food sector only. Considering the extent of humanity’s civilization, greed should only exist for cooked or ready-to-eat foods, thus excluding raw varieties, barring some of the vegetables and of course, fruits. However, this cannot be seen as a conclusive statement. When we go to the fish or meat markets we can’t avoid touching and pressing the raw pieces to test the ‘quality’, basically for mental rest; but there are others whose greed quotient should be on the higher side, putting your fingers on raw fish or meat, squeezing it, and then licking your fingers, perhaps to sample its potential deliciousness.

In the fields of apparel, cosmetics, fashion, and consumer durables, it is extremely difficult to disentangle the greed quotient from other factors such as necessity, glamour, consumerism, and choices. But, of course, we can trust this indicator: the higher the number of unnecessary purchases, mainly of luxuries and expensive items, the higher the value of the greed quotient. Therefore, it is not surprising to find caricatures of human beings in terms of clothing or cosmetics or the lack thereof everywhere, the foundation of which is deeply rooted in the greed factor.

Going out for lunch or dinner at coveted restaurants—from one to five or six stars—isn’t always based on greed. Sometimes it’s a matter of weekend or vacation habits, sometimes it’s to be free from the constant commitment of cooking and other times it’s just for pleasure where greed can come into play. When we find large crowds waiting for hours in front of restaurants known for gourmet delicacies in the dead of night, it is clearly a case of higher or very high greed quotient values.

A fierce sense of competition with neighbors, colleagues, and family makes unfortunate changes in greed quotient values. The famous advertising slogan of yesteryear ‘the envy of the neighbours, the pride of the owners’ was perhaps a direct accomplice of unfavorable values ​​in the greed quotient. If a neighbor buys an expensive luxury item or a car, you feel compelled to do the same, even risking a financial crisis. The same is true for expensive fashion suits and a variety of other durable consumer goods, and also for leisure travel that might otherwise have been avoided.

During unusual times like war or a long-running pandemic, the ‘suppressed greed quotient’ syndrome arises, and when things seem to be returning to normal, there is an upward explosion in values, leading to patterns. abnormal behavior. and violations of rules and regulations. Concerned governments react in ways based on their values, in fact. Speaking more positively, this ‘repressed greed’ or even normal greed does not affect the poor and lower middle classes as much as the rich classes, and this is a boon to those in need, saving them from further suffering.

Let’s conclude this article with a nice story about a shy and introverted young man who was having dinner at his uncle’s house one night. There was a delicious egg curry prepared by his aunt. The young man was savoring his food, eating the curry-soaked rice licking his fingers, smacking his lips until only the whole egg remained on his plate. His uncle was noticing the procedures of the young man’s eating pattern. Suddenly, the uncle exclaimed: “My God! You didn’t eat the egg! Don’t you like it?” and before the poor man could reply, the uncle picked up the egg and popped it into his mouth in one movement, both cheeks bulging in pure chewing pleasure. The young man looked stunned, horrified, and utterly distraught. He had expertly preserved the whole egg, resisting the urge to eat it whole or in parts right away, for a delicious finish.

Choosing a countertop for your kitchen seems like child’s play, but it’s actually a tough nut to crack. Whenever we decide to give our beloved kitchen a makeover, the first thing we do is visit a local furniture store to see if they have anything to reassure us or not. In some cases, we are not satisfied with the quality or design of the countertops and materials. After that, we visit various sites to see which countertop suits our personality and taste.

Because mistakes are bound to happen, it doesn’t mean they happen again and again! People often rush or do not consider when buying countertops and worktops for their kitchen. Soon the material wears out and stops giving what you expected it to give for years. There is a whole list of mistakes to avoid when buying a kitchen countertop:

• Crossing the budget line

Well, whenever we plan something to buy, it starts with deciding the budget. Figure out how much you’re willing to spend on countertops, and then make sure you select one that fits your budget. But, if you haven’t decided on the budget yet, then consult an interior designer, professional kitchen designer or countertop expert for suggestions that fit your budget.

Basically, there are three price levels involved in countertops such as High, Medium, and Low. If you want to go for materials like granite and quartz, you will go through the roof, but if you go for laminate, the price will be low.

• Select wrong material

It’s pretty obvious, but it happens more than you might think! While you’re standing at the cash counter after choosing a material or waiting to hit the buy online button, you need to be sure of it. Altering your decisions about reviews from magazines, design programs, and videos and not listening to your inner voice can be a big mistake, as it can make the process even more daunting. Always keep a balance between function and fashion.

• choose the wrong color

It is recommended to choose the color of the countertop very carefully. Don’t go after colors that are too busy playing racket with the floor color. Often times, it can result in a busy looking space. Many of us have been through some design disasters: mixing two colors that don’t match at all and fighting to be seen. Avoid using countertops of two colors as it can sometimes leave an opposite impact. It might look like you fell for a cheap deal on a mismatched countertop piece.

• Stone countertops are unbeatable

It’s hard to break the ice, but stone countertops are “THE” best on the market and have been for years. Of the entire list, marble kitchen countertops are the ones that last for years and provide you with great stability and sturdiness throughout their journey. They come in various price tags so that they can fit into your budgets.

Never make hasty decisions, when in doubt, feel free to ask questions to consultants and experts. With the mistakes mentioned above, you can learn a lot and understand how important it is to look before buying countertops for your kitchen.

It is imperative that companies hire efficient and competent office cleaning services. Business owners must make sure that everything is clean and in the best order, so that they can make the best presentation to the clients that will visit the premises. It’s a proven fact that clients will leave and hire someone else they can do business with if you have a dirty office.

If you have an office with several people working inside, you need to find a company that can come and clean everything for you on a regular basis.

The most popular way to accomplish this is to have a cleaning company come in and do the cleaning for you. This is usually done after hours when workers are not present, so that business activities are not affected.

Typical tasks and operations performed by cleaning companies include vacuuming all floor and carpet surfaces, cleaning and polishing hardwood, vinyl, and tile floors, dusting all furniture, window frames, counters, along with other sections, cleaning windows, cleaning bathrooms, as well as toilets, sinks, floors, and replacing paper goods, cleaning kitchen and eating areas, emptying all trash cans and trash cans, and any other cleaning as necessary.

Although workers tend to gravitate towards the lower rungs of the pay scale, this does not discount the truth that they are well trained and proud of their work. This is also due to the fact that the cleaning business is really competitive and the job offer is an art form in itself. Over time, the companies that keep jobs permanently will be the companies that can do quality work day after day.

The key to maintaining a good work ethic and a normal level of customer satisfaction is a rigorous and continuous procedure where high principles are demanded of workers and maintained over a long period of time. Consequently, the cleaning company will gain a favorable reputation among businesses for the work they have done.

Office cleaning companies must also be careful about maintaining proper health and safety standards, as their employees will be using caustic chemicals and cleaning products. Additionally, employees will have access to sensitive business areas where privacy laws may come into play. That means cleaners may need to adhere to various security policies.

Basically, the cleaning company takes great management methods to ensure that they carry out their work effectively. It is important for any company to maintain a good relationship with the cleaning company that makes it stand out from its competitors. Office hygiene could contribute to work production and that is why it is very important that you maintain it.

Cleaning at the end of the rental agreement is important and it is better to have the help of professionals for it. No one does the job better than end-of-lease cleaners. With the existing workload on you, there’s no need to take on any extra pressure and worry about the end of the lease and your cleanup. Leaving this in the hands of the professionals would be wise. Dedicated and qualified professionals are here to save you time and energy.

They have a range of cleaning packages that come at affordable prices. End-of-Lease Cleaning Services handles end-of-lease cleaning in the area on a daily basis. They provide experienced services with the necessary knowledge of exactly how and any type of cleaning that you or your landlord request. You can be sure of the high level of cleanliness that these services will provide. Hiring these professionals for your work can be beneficial since it saves you buying cleaning products that would hardly be used later and also cost you a lot with your own labor. These professionals are equipped with all the necessary supplies and just appointing them to do their job is all you need to do.

What are you offering?

In this case, the following are offered:

• Dirty clothes

• Stain remover

• Heating and air conditioning cleaning

• Bathroom cleaning

• Kitchen cleaning

• Cleaning of walls and windows

They also focus on minor things during cleaning, such as cleaning stoves, fixtures and fittings, lighting, and other appliances. They have professional methods to do their job like cleaning the stove or other appliances using special technologies that will make the stove or appliances brand new. They make sure every corner is dusted and clean so you have nothing to worry about later.

People often run into difficulties with their landlords when they don’t get their security deposits back because of the condition of the house (in case they try to clean it on their own). In contrast, End-of-Lease Cleaning provides a post-clean with their standard and advanced cleaning techniques and goes through agency-approved cleaning checklists to ensure you get your security deposit back. Even when you decide to sell the house and want to renovate it for better market value, these services are worth getting. End of lease cleanings and pre-sale cleanings do not have a set time for their work, they provide unlimited time to work on a small budget.

You may think that it is really stressful to clean your lease, leave the job at these cleaners and be sure of it. End of lease cleaners are easy to pay for and are also very helpful. They work with sincerity and commitment until the end result meets your expectations. Cleaning services come with a 100% satisfaction guarantee that guarantees money will be refunded when expectations are not met. With all the effort and a number of beneficial packages and offers that these cleaning services provide, it’s wise to back one around you whenever an end-of-lease cleaning is required.

I was so excited to receive my copy of From One Small Garden – Over 300 Delicious Nutritious Recipes in the Mail – for several reasons. First, I know the authors. They are our neighbors and friends. So, of course, I really wanted to get my hands on his book and show my support for his work. They do a lot for the community here, from donating gift certificates to fundraisers or produce from their gardens, cleaning up trash from the streets, and much more, including performing (Dave is a musician) for charity events. As a neighbor, I also benefit from seeing its impressive gardens; I watched them transform their property into this heavenly garden, and the smells emanating from their kitchen on a regular basis are super enticing!

Other than that, I gave the book an impartial look. The first thing that caught my eye was the beautiful cover design! But then I saw how big this book is: 275 pages. I love the large font size – no more squinting in the kitchen trying to find my place in the recipe!

Then I started flipping through the chapters and saw titles like Thai Lettuce Rolls, Tomatillo Salsa, Peanut Sauce, Brocco-shroom Salad, Sweet Wheat Germ Bread, Homestead Mushroom Soup, and Falafal Patties. I can’t wait to try them all!

The really interesting part comes at the end of the book. There is this chapter with quite a few useful recipes for the home, such as: natural hairspray, sprays to repel pests, household cleaners and air fresheners, herbal tea concoctions for headaches, digestive problems, hormones or diseases… and there is even things for the dogs; skunk remedies and dog treats. I no longer have to deal with an endless pile of recycling and trash because I’m making these at home! Reduction of plastic bottles, plastic wrap, cardboard boxes, etc. Reduce my exposure to chemicals… I love it!

I also like how the index is built – it’s designed so that when you’ve taken advantage of the peak harvest season at the farmers market and gotten an incredible price, what are you going to do with it all? It is easy. Just find the vegetable or fruit you have on hand and start browsing the enticing recipe titles that will include that particular fruit or vegetable.

I haven’t had a lot of time to get to know this book completely, all the details and all, but I’m excited and glad I bought a copy. I cannot recommend the Brummets’ new book highly enough. I encourage you to buy it. The last chapter alone will quickly save you more money than you spend on the book.

From One Small Garden: Over 300 Delicious Nutritious Recipes is available on AMAZON USA: https://www.amazon.com/dp/B08T7YRHPN- OR AMAZON CANADA: https://www.amazon.ca/dp/B08T7YRHPN

With each passing year, interior designers bring new decorating trends, and 2016 is no different. With advancements in all fields, interior design probably hasn’t been left behind. As we all know, changing the entire decoration of your home after a year is a cumbersome process and one that is not always affordable for everyone. So how do you keep your interior decorating up to date without burning a hole in your bank account? But let’s go back to the topic at hand, and that is, what are the changes in home decoration trends.

The kitchen

The look of a kitchen is made through its cabinets and cupboards. So, following the trends, you should aim for contrasting shades and colors. Instead of going for a single color theme, go for two shades. Also, when it comes to appliances, the look has changed from the typical white metallic look. Nowadays, you can go for a more ombre and steely look if you are trying to follow the trends. Adds a refined, yet more colorful look to the kitchen.

Also, if you’re thinking of renovating your entire kitchen, you might want to add a few extra drawers. Deep drawers are a favorite these days, and they seem to be added everywhere. It seems you can’t have too many of them.

Livingroom

It seems that people are gravitating towards the idea of ​​using the living room for what they named it for, living! By avoiding the use of technology, living rooms should now be used for family togetherness and spending quality time with loved ones, rather than just using their phones and devices there with no family interaction.

The minimalist approach has gone out the window and so last year. You are looking at fully decorated living rooms; nothing left bare. Lots of furniture, lots of decoration items, art on the walls and you have a living room straight out of the decoration magazines you read every day.

Plus, since you’ll be using your living room for more family activities than just sitting on the sofas, designers are using more durable outdoor fabrics for indoor furnishings, rather than sticking to old-fashioned structures.

bathroom

Designers have also started incorporating new ideas into bathrooms. Separate toilet bidets are becoming more and more common. Another thing that has become very fashionable are the large bathroom mirrors that stand out. Bathroom wallpapers with bold patterns and colors give a very glamorous look. Large wall hangings that stand out are completely on trend.

Hopefully these tips help you improve your home while still managing to stay on a strict budget.

As designers and decorators of our own homes, we love to find whatever current trends and styles we can to maintain a home that fits both our personality and the decade (or year) we’re in. The evolution of home décor seems to go back and forth… Wallpaper was popular in the ’80s and ’90s, but fell out of favor in the millennium. Fast forward to 2020: wallpaper is back, and with easy peel and stick options! Let’s take a look at how home decor has evolved…

80s home decor

The 80s was a time when people started to have money to decorate. Most of the hippies had faded away and the modern troubadour of the working world emerged. You can see lots of pastel and floral themes on the chairs with the fabrics that back them. They also had light colored wood that was almost but not quite white.

90’s style

No more sex! The ’90s meant you threw out your padded fabric chairs and caught up. Here you will see sensible colors for furniture, think something very neutral. They may have still had that sponge-painted wall decor back in the 90s, but most ended up painting over it. You can also see persistent wallpaper, but in general it was no longer in fashion. You can see leather and any kind of quality wood coming in. The 1980s crystals would probably still be in a cabinet on display though, though that was slowly fading. (Side note: my mom was devastated that she didn’t want to take her crystal and her rabbit hutch!)

Selections of 2000

This era had a bit of brass. He preferred the brown walls and the ceramic vases. Everything related to the 80s and 90s was thrown away. People liked fresh cut flowers and not the silk ones that their grandparents had displayed in their houses. You won’t see glass end tables from the 80s here anymore. Also, the walls are no longer papered unless it’s an ultra-modern black and white look. Greens and grays seem to be at the top of the color list, and the minimalist look has become very popular. Now we don’t have robots waiting for us like we ever imagined the millennium would be, but we do have robot vacuum cleaners!

About the Author: The author has always had a bit of an obsession with cool homewares, furniture, and kitchens. Growing up with very little as a child, she would often take her mother’s catalogs and make her dream house room by room with a glue stick and some paper. Now that she is grown, she has the house she built as a child and hopes that her passion will help others find ways to make her home perfect.

At the end of 2020 we finally saw the completion of our renovated kitchen.

It had been a long time coming. As a family, not only had we fought incessantly over what the renovations would look like, but whether or not we would remove a wall and convert two smaller rooms into one large kitchen, which is what we ultimately did. But it was in the middle of a pandemic.

We received the commitment from the renovators in early January, but were unable to get started until mid-August. The first wave of the pandemic delayed construction by almost a year.

Ours is an old house. At least 120 years old if the city museum is to be believed.

It’s riddled with old house problems, but it has a certain old house charm and old house imperfections. The new kitchen, however, is almost perfect. It is much improved over the previous kitchen in both form and function. But there are some minor blemishes.

I have recently discovered that I like imperfections. The corner where the countertops had to connect diagonally has a noticeably raised seam, the island could have used a footrest, and the fridge makes slight creaks when opening and closing it, probably from the rubbing of the enclosing cabinets.

I wonder why I like imperfections. The creak that the refrigerator makes is like a symphony to me. I rub my fingers along the imperfect seam and it really calms me down.

Most people would consider how much money they spent on this new kitchen, and for that kind of money, they would demand perfection. They could demand that these blemishes be resolved. They could demand some sort of refund with the builder. In fact, they may allow these imperfections to make them feel worse, angrier, more frustrated than before the renovations took place.

But not me, I let it remind me that there will always be imperfections in life.

I let it remind me that there will always be disappointments in life.

If working for 30 years with the general public has taught me anything about people, it’s that many people demand perfection. The woman who gets upset because her hot dog is a little cooler than she prefers. The man who gets mad because his car takes ten minutes longer than promised.

I admit that both people could possibly have reached their breaking point after a long series of disappointments, God knows, I’ve been there. But it is more likely that these people need more obstacles and battles in their lives.

The battles that keep you grounded, the battles that allow you to really FEEL the imperfections in your life and really embrace them instead of making yourself feel like your life is falling apart at the seams.

Like that imperfect seam on my counter.

Driving sales by Service Magic:

Implementing Sales Techniques in Your Restaurant

Do you think sales happen by magic? In a sense, you’re right, because you create magic by giving your customer a positive impression of your restaurant’s food and service.

Management and employees need to drive sales. Your service people are your top salespeople. Kitchen Employees must be motivated to provide quality food to their guests. Management needs to keep both areas on track and make sure the atmosphere for every customer is a positive experience. There are two key elements that we see as the magic that can keep staff on track and positively motivated: the “WOW Service Steps” and the “Pre-Shift Alleyway Meeting”.

First, each server needs to realize that they are sales people and will create more tips and happy guests by selling the menu. This means that each server must know the menu inside and out. This happens through proper server training and motivation of your managers.

How many times have you visited a restaurant and the server was completely ignorant of menu knowledge? Does that create the magic you want in the service? How about the server who was quick to respond to your questions about the menu? That is the magic of WOW service that you must create in your service staff.

WOW service steps

There are many aspects to training your waiters and waitresses. These are basically summarized in the easy to remember format of the WOW Serving Steps. Do your servers know and use WOW service steps? If so, you are ahead of the game. Here is a summary of those commonly used steps:

1. Greeting – Seat: Make sure all guests are greeted as soon as they enter the restaurant. You can even add more flair by opening the door and welcoming them as guests. Seat your guests as quickly as possible. Customers hate standing in the doorway when there are plenty of open tables in sight.
2. Tell-Sell: Inform guests about the menu to sell the menu. This is a key factor for all service personnel. Waiters and waitresses must be informed immediately of any changes to the menu and if there are any special promotions. They must know the menu completely. They should be able to answer any questions from guests. They should also know what they personally like on the menu and what are the popular items on the menu. They should sell the menu. Plant the thought in the guest’s mind by suggesting a menu item. If the guest says they don’t like that item, she should ask if they like a certain type of food: spicy or mild, fried or grilled, etc. Your questions stimulate the thoughts in the guest’s mind and create the feeling that the server sincerely wants to please that guest, which should always be the case.
3. Ring-Bring: Ring in the food immediately. Each server needs to be trained on how to place orders or place orders in the kitchen. If you have a point-of-sale (POS) system, everyone should be trained so they know how to check in the order. If you use paper checks, make sure you have developed a system, so that the flow from guest to kitchen, back to guest, and then to the register is seamless. The clearer the check and information is to the kitchen, the better the kitchen will be able to prepare the food as requested. Children’s food should be prepared and served first, whenever possible. Waiters and waitresses must give special instructions to kitchen staff. Then, as soon as the food is ready, it should be brought to the table: hot food hot, cold food cold. If it settles, the temperature will not be what it should be and this can lead to customer complaints. Who wants a cold steak? Serve it quick. Teamwork is ideal: each person should bring food to the table. If that server is busy and can’t deliver it quickly, someone else should deliver it, then that server checks back asap to make sure the guest has received everything.
4. Check again – Recharge: After two bites or less than two minutes, the server should check again to make sure the guest is satisfied with the food. Even if the guest says it’s okay, the server should read their body language and expressions and ask questions if in doubt about the guest’s level of satisfaction. Refill drinks when the glass is half full. Don’t wait until you see an empty glass or the guest to ask for a refill. The server must be proactive and reload before being prompted. They should also check during the meal and remove empty plates or glasses.
5. Say – Sell Desserts: Before the guests finish eating the main dish, the server should suggest a dessert. Plant the idea in the guest’s mind by saying, “Save room for one of our delicious desserts.” Servers should not simply ask if the guest wants dessert. The server should say something like, “We have these deliciously moist chocolate cakes that are baked at a local bakery. It’s my favorite dessert. Wouldn’t you love to try it?” If the guest says no, he can also ask about the guest’s favorite dessert. If the guest says that he is too full for dessert, the server can suggest a to-go box to have dessert later. If desserts are ordered, they must be brought immediately. If a dessert order is not placed, the server must ensure that the guest’s check is ready.
6. Check-back – Check-down: Within two bites or within two minutes, the server must recheck on the dessert with the check already counted. If the guests are happy with the dessert or did not order dessert, then the waiter can leave the bill. If you have server verification pads, place them upright. This serves two purposes: it’s easy for the guest to see the check, and it’s also easy for the server to tell if the guest has the payment ready when the checkbook is no longer upright. Make sure the server has provided to-go boxes, if requested, or suggest them if there’s a lot of food left over. The server should bring those to-go boxes immediately.
7. Receive-Reboot: The server should receive the payment again. If it’s a credit card, they should process it right away and return it to the guest for signature. The server should also invite the diner back to the restaurant and thank them for visiting. Then, once the guests have left the table, the server must reset the table within two minutes so that the next guests can be seated.

Your staff can easily learn these steps. Different restaurants may vary in their style of service, but these steps can be used or adapted for any restaurant. Consistent implementation of these steps will create the right impression on your guests and they will want to return.

Meeting in the alley before the shift

Management is ultimately responsible for driving sales at your restaurant. They must properly motivate their staff and communicate effectively.

Fifteen minutes before any peak period, management must hold a meeting in the alley to keep employees informed. Always make sure the alley rally is upbeat and positive, as negative feedback will only bring the team down and ultimately affect guest service.

• focus of the day
• The feature or special of the day.
• Suggestively sell a specific item
• Recognize any employee who went above and beyond the call of duty
• uniform compliance
• Waiter and/or cook contest
• Guest reservations in large scheduled groups

Management needs to project a great and fun environment for the shift.

Reward employees with:

• free meals
• Movie tickets
• lottery tickets
• gift card

Believe it or not, your guests will be listening and watching the management and staff. Good interaction between management and staff leaves a positive perception of your restaurant.

Happy employees who love their job and really want to come to work and will be more competent and project a positive aura in the eyes of the guest. Happy employees make a positive impression on your guests.

No matter what, the guests are always right, even if they are wrong. Make sure all the guests leave satisfied. Its atmosphere, the food served and the service staff will leave an impression on the guest. Each customer’s positive impression of your restaurant is ultimately the magic of repeat business to drive sales – happy customers lead to higher sales!

One of our favorite crops is winter squash with its many varieties of colors, flavors, shapes, and sizes. Butternut, acorn, hubbard, delicata, kobacha, sweet dumpling, turban, spaghetti, and butternut varieties tend to be the most commonly available. However, there are literally hundreds of different varieties of winter squash in the world to experiment with. With all that variety it’s hard to get tired of using them to make really good food recipes.

Unfortunately, winter squash vines can reach 20 feet in length, and therefore most backyard gardens cannot support the plants. Experienced gardeners will try growing pumpkins on an angled trellis along a building, wall, or fence. The benefit here, in addition to saving space, is that the vines are off the ground and this reduces problems with mold and other diseases. Vines, when grown on a trellis, will shade the building or window, deck or driveway, relieving residents from the onslaught of summer heat.

Most farmers markets will offer a wide range of varieties to choose from. When choosing any winter squash from a farmer’s stand, test the skin with your thumbnail. It should feel hard, solid, and almost impenetrable. The end of the vine should be dry and wrinkled; the small piece of vine will often fall off as the squash matures more in storage. The base end should also feel very dry. Choosing zucchini that are fully ripened and properly cured ensures that they will keep well through the winter. An added benefit of fully ripe squash is that its seeds will be plump and ready to roast and serve as a snack.

Squash that is not fully ripe will not store well over winter: the ends will begin to shrivel and soften and then the stinky rot will set in. However, when you have an unripe winter squash, you can still use it in the kitchen and turn it into another delicious and super easy dish.

Just cut in half (or quarters) and scoop out the seeds (don’t bother saving the green seeds for snacks, they don’t have meat). Then cut it into 1.5″ thick slices.

In a small bowl, mix together some garlic (puree or dry powder), salt, and oil. Brush this mixture on, coating both sides of each slice. Place on a baking sheet and grill for 3-8 minutes per side, or until meat is tender. This makes a great side dish for just about any meal you’re serving.

Alternatively, fill the oven with as many green squash as you can fit in there (for better use of the heat) and once cooled, store to 1 cup. square containers 1/4 tsp. of the fruit puree with a little hot water in the dog’s dish and watch the puppies’ joy begin!

There are many ways to use a bumper pumpkin crop. Our cookbook, From One Small Garden, has numerous recipes for using mature winter squashes and their seeds.