Giuseppe De Carlo
  • Male
  • Melbourne
  • Australia
  • training-4-hospitality.com.au
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Giuseppe De Carlo's connections

  • Sybil Presley
  • Brandon M. Roderick
  • Barry Chandler
  • Laura Dove
  • Terri Hitchcock
  • Patti DiVita
  • Paul Paz
  • Bill Campion
  • Michael L. Atkinson
  • FohBoh

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Giuseppe De Carlo's Discussions

Discussion

Started Jun 14, 2011

 

Giuseppe De Carlo's Page

Latest Activity

Sybil Presley and Giuseppe De Carlo are now friends
Nov 30, 2012
Giuseppe De Carlo posted a status
"The industry needs thr likes of Alex, best of luck Giuseppe"
Jul 11, 2012
Giuseppe De Carlo posted a status
"Hi Alex, welcome to FOHBOH you will find a lolt of great professionals, who are helpfull and knowledgeable, Giuseppe"
Jul 11, 2012
Giuseppe De Carlo left a comment for Caroline Cooper
"Hi Caroline, welcome to fohboh, consulting can be, exiting, intrresting, and sometime dissipointing, dealing with people is not always easy, but with this group you will find lots of people in comom with your expertise, good luck Giuseppe"
May 18, 2012
Giuseppe De Carlo left a comment for Ricci Neer
"Hi Ricci, you have joined the right group, and you will  meet a lot of great people, welcome to FOHBOH Giuseppe"
May 18, 2012
Giuseppe De Carlo replied to Mr.Restaurant's discussion How much do you tip? What do you base your tip on?
"After reading  a lot of your articles, my view you are your own worst enemy and by your comments, not too many of you are professionals, First of all. most good restaurants are good, the others, are mediocre to bad, they all charge differnt…"
Mar 17, 2012
Giuseppe De Carlo posted a blog post

the future of waiters?

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
Jun 22, 2011
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 22, 2011
Giuseppe De Carlo joined Terri Hitchcock's group
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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.
Jun 21, 2011
Giuseppe De Carlo liked Giuseppe De Carlo's blog post The server friend Training-4-Hospitality part 3
Jun 18, 2011
Giuseppe De Carlo updated their profile
Jun 16, 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 16, 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 16, 2011
Giuseppe De Carlo liked Giuseppe De Carlo's profile
Jun 16, 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

Profile Information

Title
retired
Company
training-4-hospitality.com.au
Website
http://Training-4-hospitality.com.au
What best describes my company
Fine Dining
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

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Giuseppe De Carlo's Blog

the future of waiters?

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…

Continue

Posted on June 22, 2011 at 9:45pm

The server friend Training-4-Hospitality part 3

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

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

The server friend Training-4-Hospitality

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

Posted on June 5, 2011 at 4:18am

The server friend Training-4-Hospitality

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

Posted on June 5, 2011 at 3:31am

Dining experience

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

Posted on May 11, 2011 at 10:30pm

Comment Wall (7 comments)

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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,
Non-Operator
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
 
 
 

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