I came across a blog post the other day written by the former Community Manager at LEGO. In looking back, he describes LEGO as being 'a fantastic meme'. Well, I wasn't entirely sure of what a meme was, so I clicked over to Wikipedia to get even more confused:

A meme is a unit of cultural information, such as a cultural practice or idea, that is transmitted verbally or by repeated action from one mind to another.

After a minute or two of puzzlement, something clicked. Because I'm always trying to relate everything back to social media and FohBoh, I began wondering how this could be applied to the foodservice industry. FohBoh is not just a clever name for a social network, it's dynamic terminology that conjures up shifts spent buried in the weeds, the frustration of dealing with demanding guests, the rush of a 50% gratuity, the sound of garlic hitting an oiled pan, and the feeling of walking to your car after a particularly difficult shift.

So, when you think about your experiences in the foodservice industry, what are some of your memes? How are we creating 'ideas that get passed from one mind to another'? Let's get a list going. There must be hundreds of these floating around in the heads of our community. Here are a few FohBoh memes that I've come up with:

FohBoh is stopping to pick up a dropped napkin for the same guest for the third time and replacing it with a smile.

FohBoh is offering to check with the chef when a guest's food allergies drastically limits their choices to what's available on the menu.

FohBoh is working 70 hours a week in a hot, windowless kitchen for near minimum wage in order to gain skills that are vital to your career.

FohBoh is opening wine for a table with grace and interest, even though they brought three bottles with them.

FohBoh is going to other restaurants and engaging with the staff, studying their behavior, and offering constructive feedback when appropriate.

FohBoh is discovering new tools that will enhance your service delivery, connecting with other professionals, and using this stage in your career as an opportunity to learn and grow as a human being.

See You On FohBoh!
Michael Biesemeyer
Manager of Online Communities

Views: 28

Tags: fohboh, foodservice, hospitality, media, meme, restaurant, restaurants, social, social media, social networking, More…waiter


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

Join FohBoh

Comment by Michael Biesemeyer on August 4, 2010 at 2:19pm
Keep 'em coming!
Comment by Christopher Rovezzi on August 3, 2010 at 7:01pm
Thanks for getting my response posted Michael!
Comment by Piper Restaurant on August 3, 2010 at 2:07pm
FohBoh is telling insistent, and sometimes irate, customers on the phone that window and patio tables are on a first-come first-serve basis, and we cannot promise them a particular table, all the while keeping a smile in your voice.
Comment by Michael Biesemeyer on August 2, 2010 at 10:19pm
These came from FohBoh member Christopher Rovez:

Foboh is agreeing to cook dinner for the 2 people that sat down at the bar at 12 minutes past the hour that the kitchen closes and you just finished wiping down the last of the soap suds from your nightly line scrub.

Foboh is agreeing to honor the gift certificate that the client "misplaced", the one that his daughter gave im for his 75th birthday

Fohboh is jumping behind the line (in you new dress shirt) on your night off because the guys are getting buried in tickets and all you did was come in to grab your paycheck.

Fohboh is writing your 15th gift certificate for a free dinner for two to the 15th charitable organization that has hit you up this month.

Fohboh is removing the enntree from the check for the client who has just licked her plate clean...but tells the server that it just wasn't as good as she thought it was going to be.

Fohboh is your bartender telling the whole team at pre-meal that there is a posting on CHOWHOUND.com that says your restaurant is the only place you should ever visit when you are in the area

There are thousands more...


Chef Chris

Read more: http://fohboh.com/profiles/message/show?id=544472159&folder=Inb...




Social Wine Club for Craft Wineries


QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision


All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service