Giuseppe De Carlo Male Melbourne Australia training-4-hospitality.com.au: Like

1 member likes this; Share on Facebook

Share Twitter

Giuseppe De Carlo's connections

View All

Giuseppe De Carlo's Groups

Random Acts of Kindness

119 members
21 Comments 1 Like
Chef Education

39 members
4 Comments 0 Likes

Ask The Experts

193 members
21 Comments 0 Likes
Linkedin for FohBoh Memb…

82 members
5 Comments 2 Likes

Foodservice Industry Sur…

231 members
29 Comments 6 Likes

View All

Giuseppe De Carlo's Discussions

Discussion

Started Jun 14, 2011 0 Replies 0 Likes

View All

Giuseppe De Carlo's Page

Latest Activity

Terri Hitchcock and Giuseppe De Carlo are now friends Aug 24, 2011

Brandon every body should read your last post because you make a lot of sense, Brandon, I did say redifine, you go in the difence, which is understandble, and you gave a good arguement, but you cant take a small sentance, and work on that only, I also stated, I will discuss all of my post with everybody, and I would point out what is for and what is against, this new computerised Item, when you enter this portals you will always loose, if you only look at it one way, in which way will the…See More

Blog post by Giuseppe De Carlo Jun 23, 2011

0 Comments 0 Likes

Giuseppe De Carlo left a comment for Brandon M. Roderick

Hi Brendon it is the 23, junee 2011, I recerived you last coment, actually I sent two posts to my conections and answered one, I will sen my reply to your very good and well thought email. Giuseppe

Jun 23, 2011

Random Acts of Kindness

With all the buzz and excitement of day-to-day life, it's nice to hear about the good stuff in the industry. Share the "small things" that bring a smile to your face and renew your faith in those around you.

Giuseppe De Carlo joined Terri Hitchcock's group Jun 21, 2011

21 Comments 1 Like

Giuseppe De Carlo liked Giuseppe De Carlo's blog post 'The server friend Training-4-Hospitality part 3' Jun 19, 2011

Giuseppe De Carlo updated their profile Jun 17, 2011

Giuseppe De Carlo replied to Michael Biesemeyer's discussion 'When You Size Up Your Waiter, What Matters Most?' in the group Linkedin for FohBoh Members

Atitude is great, but it wont get you far, unless you can back it up, you are right Mickeal, knowledge is the first and most important thing, followed by being prompt and polite, having your section properly set, knowing your specials well,…

Jun 17, 2011

Giuseppe De Carlo commented on Giuseppe De Carlo's blog post 'The server friend Training-4-Hospitality part 3'

Hi Bill, I have written a post to all my conections, I have posted it but I cant find it, I will get back, Giuseppe

Jun 17, 2011

Giuseppe De Carlo liked Giuseppe De Carlo's profile

Jun 17, 2011

Giuseppe De Carlo commented on Bill Campion's blog post 'Blowing Up Age Old Paradigms'

Hi Bill happy to be your friend, it is 11,15 PM i will write to you tomorow, welcome and Good night Giuseppe

Jun 16, 2011

Giuseppe De Carlo is now friends with Brandon M. Roderick and Bill Campion Jun 16, 2011

Bill Campion liked Giuseppe De Carlo's blog post 'The server friend Training-4-Hospitality part 3' Jun 16, 2011

Giuseppe De Carlo replied to George's discussion 'How should tips be viewed legally'

Hi George, I have just read the florida decission on tips, maybe we should embarc on a new course of action, now I am not very good in discribing things well, so be patient. All the rulling will go against the servers, but in actual fact you are all…

Jun 16, 2011

Giuseppe De Carlo commented on Bill Campion's blog post 'Filling In the Gaps'

I have just wasted five minotes, reading this mumbo jumbo with no substance, nor any knowledge of what he is talking about, he is discribing a disaster area and incredble circumstanxes which 90% of the time does not happen, and if they do it is the…

Jun 16, 2011

Giuseppe De Carlo commented on George's blog post 'Extorting low wages in exchange for tips.'

Hi George, I understand your bitterness and you are right you are being robbed, and worse the governament backed the propietors in regard to tip sharring, but I believe you are wrong about the propietors introducing compulsary tipping, check it out,…

Jun 14, 2011

Discussion

As I went trough a lot of the comments, I found some very interesting, with a lot of intusiasm. but they stop around 2008/9 and I dont see a lot of new one nor response to our latest discussion, from a lot of questions asked by members, is there a reason for that? Giuseppe

Discussion posted by Giuseppe De Carlo Jun 14, 2011

0 Comments 0 Likes

Profile Information

Zip Code: 3089

Title: retired

Company: training-4-hospitality.com.au

Website: http://Training-4-hospitality.com.au

Restaurant Segment: Fine Dining

I work at the unit level and my role is: Owner

I work at the corporate level and my functional area is: Operations

I work for the foodservice industry and my profession is: Educator

Interests: Consulting, Making Friends

Personal Quote: I like to be honest and helpfull

Biography: I started ln the early sixties, as a commie, in a first class hotel, progressed to head waiter, then catering manager, in those days you had a catering and a beverage manager, today you have one Fand B. I managed hotels then restaurant, I was aske to train and manage the restaurant at the sydney opera house, then I opend my first restaurant. De Carlos, which gave me the opurtunity to buy a church and coverted it in 1977, The First Abbey restaurant, prior to the American Abbey restaurant, I remained there for 30 years.

Years in the Industry: 40

Giuseppe De Carlo's Photos

Loading…

Giuseppe De Carlo's Blog

the future of waiters?

Posted on June 22, 2011 at 9:45pm 0 Comments 0 Likes

Continue

The server friend Training-4-Hospitality part 3

Posted on June 6, 2011 at 10:00pm 1 Comment 2 Likes

As I said in my last blog I will try and give you advice on servers knowledge. tuday I will give you some inserts on wines from my book

How to present and pour the wine.

Wines must be served in the proper fashion so you will need to learn the following technique. Approach the host when he is ready to choose the wine and take the order.

Whether it is a red or white wine, have a serviette folded in the middle in…

Continue

The server friend Training-4-Hospitality

Posted on June 5, 2011 at 4:18am 0 Comments 1 Like

HI this is my second part to how to understand cooking, this part I have written before, about two years ago, which is my explanation about cooking.

At 7:41pm on October 8, 2009, Giuseppe De Carlo said…

Hi Giuseppe here, I just looked at Garibaldi. re food knowledge for waiters, I will agree fun does relax a person, I am not sure about it having learning retention. I belive learning has its…

Continue

The server friend Training-4-Hospitality

Posted on June 5, 2011 at 3:31am 0 Comments 1 Like

Hi I have been speaking with student servers, helping them on how to set up a table, how the room shold be geometrically correct, and approach to work. up to here they do well, but the next step worries them, food? when we discuss problems that they forsee, I get questions?

I dont know anything about food, wines, bar drinks? I understand their problems I had them for years, as I explain food first, they seem to understand the logical explanation that I give, which took me years to…

Continue

Dining experience

Posted on May 11, 2011 at 10:30pm 0 Comments 0 Likes

Dining experience

Last night after dinner was finished, the usual question was asked – “how do you make this dining experience look so casual and easy?”

Well, I said I usually sit down, have a cup of coffee, a few Amaretti biscuits and start to think.

First I plan a three course menu I would like to prepare and then I write down all the ingredients I require. Preparation takes the longest time. Three days before,I do the purchasing and when I have everything together I…

Continue

Comment Wall (7 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 2:25pm on June 8, 2011, Patti DiVita said…: HI Giuseppe,

If you just send me the url then I can go to it. Copy and paste it into a message here and I will get it! Thanks! (you know the www.__________) Looking forward to reading it! Cheers, Patti

At 3:06pm on May 18, 2011, Bill Baumgartner said…: Giuseppe,

Check-out My Comment to Your Comment, and as always,

feel free To Comment:

"Claiming your Leadership Position:Achieving Success Beyond the Team."

At 7:45pm on October 8, 2009, Giuseppe De Carlo said…: I really dont know how to use your page, would like to be more involved but I dont know how, Giuseppe

At 7:41pm on October 8, 2009, Giuseppe De Carlo said…: Hi Giuseppe here, I just looked at Garibaldi. re food knowledge for waiters, I will agree fun does relax a person, I am not sure about it having learning retention. I belive learning has its plus and minuses,
if teachers cut out all the unnecesary padding which makes learning difficult, when you teach a student on how eo explain food, take the mystic out of it, make it simple, tell him all food can only be cooked six ways.
(1) steam or boil,
(2) deep fry,
(3) shallow fry, sauteed,
(4) stew,
(5) grill,
(6) roast,
now by knowing this, they can take a cookbook, look at a picture and aks them to discribe on how the main and vegetables are cooked in the picture, you will find that theyr understanding of cooking is a lot better after you explain the above, then explain to them how to explain a dish, firstly they have to ask the chef on how a dish is produced, a salmon oven roasted, with a lemon butter sauce, is easy, a roasted chicken with asparagus and a cream sauce, a filet mignon topped with a grilled garlic chiili mushroom, or in a pan we add olive oil, a touch of garlic, chilli, we had a few, calamari, prawns, mussels, scallops, simmer in white wine, we add chopped parsly and sautee for three minutes add cooked pasta, voila spaghetti Marinara. in other words explain the food the way the chef prepares it, make sure they learn the menu well it is not difficult, just learn three dishes per day, and use your personality when you explain a dish, I am not on utube otherwise iwould gladly show you,
wine is the same there are only six in America mayby seven, grape variety in reds or whites, what imakes it dificult is remembering the names of the vineyard, or houses which produce wines. Excuse the spelling Giuseppe

At 10:17pm on August 6, 2009, Paul Paz said…: Hey Giuseppe...
I was wondering when you would finally add yourself to FOHBOH! You will certainly add some spice to the dialogue!
Paul

At 6:48pm on August 6, 2009, Giuseppe De Carlo said…: Hi Giuseppe,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh

At 6:48pm on August 6, 2009, Giuseppe De Carlo said…: Hi Giuseppe,

Welcome to FohBoh! Since you've just joined the leading online community for the restaurant industry, I know how important staying up-to-date with online trends is to you. To that end, BooRah.com - the leading restaurant-only online review guide, has partnered with FohBoh to offer you a free service to help you stay up-to-date with online reviews about your restaurant.

You can sign up to receive weekly emails every time we find a review written about your restaurant. Sign up today or read about our service on my profile page.

Sincerely,
Eric Moyer
BooRah