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Day 173: Dining Ambiance

Part of training a large featherless waitress is helping her learn to notice the little things.

While dining, for example, even the tiniest details can make a world of difference.

Let’s say you enjoy taking your morning repast of hard boiled egg whites on a bed of fresh leafy greens.

So first you want to train your waitress to properly prepare the dish itself.

But then, you also want her to learn different serving techniques for when your preferences change (and let’s face it, she can use all the “serving training” she can get anyway!)

Just from looking out of the corner of my eye, I can tell my assistant has prepared my breakfast properly.
Just from looking out of the corner of my eye, I can tell my large featherless waitress has prepared my breakfast exactly the way I taught her. (Finally.)
So now it is time to train her in a new serving strategy.
So now it is time to train her in a new serving strategy.
Would I like my breakfast served up "handfed?" Why yes - however did you guess?
Would I like my breakfast served up “handfed?” Why yes – however did you guess?
Yes, you're doing very well, Mom - just keep it up.
That’s good – you’re doing very well, Mom – just keep it up.
Ahhh - perfect. Serving this dish up "handfed" really hits the spot.
Ahhh – perfect. Serving this dish up “handfed” really hits the spot.
More? Sure - I have room to have some more!
More? Sure – I have room to have some more!
Nom nom nom....
Nom nom nom….
I'll have to make sure to order this dish "handfed" from now on....it tastes much better this way!
I’ll have to make sure to order this dish “handfed” from now on….it tastes much better this way!

Author: Shannon Cutts
Co-Author: Pearl Cutts

p.s. FREEBIE ALERT! Read the introduction & 3 full chapters from Pearl’s new book – absolutely FREE! ==> Click here to start reading now <==

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