To find a French waitress in a French restaurant is not all that unusual—unless of course you are in Savannah, Georgia. Circa 1875 had come highly recommended by a local, and being partial to French cuisine, we had to try it. After promptly being seated, Betty came over, introduced herself as taking care of us for the evening, and asked what we would like to drink. The French accent was immediately noticeable, and when questioned confessed she was a Paris native. Raised with French food—a big check on the credibility scale. When she returned, I asked her how she came to Savannah as it is hardly known as a Parisian enclave. She left France to work in a friend’s restaurant in Detroit and then to Savannah to work for another friend in this restaurant. Experienced in the restaurant business—credibility check #2. Later when asked how she got into the restaurant business she said that while interviewing for a job with Air France she was told they had training in the restaurant and hospitality field. She took it with enthusiasm. Education, passion, and training in the field—credibility check 3! Finally, while describing the menu, Betty went into great detail about the preparation process and ingredients in each dish. How do you know so much? She and the chef talk often about each dish, the feedback from the guests and she also tries each menu item to be better able to describe the dish to her guests. Informed and up-to-date—4th check on the credibility scale.
An expert is, in part, determined by their knowledge and experience—in short their credibility. On these criteria, Betty scored very high. But training and experience do not guarantee results. The real test would be in seeing if her recommendations matched my palate.
As we looked over the wine, Betty gave us this offer: “If you tell me your approximate price range and what you like in wine, perhaps I can make a recommendation.” We gave her a price and told her medium bodied reds. Immediately two selections were offered, with a recommendation for the second as it had a ‘fruitier, richer body’. “Let’s try it,” we told her. A Bordeaux, and perfect!
Savannah is a harbor town, and fresh fish is a favorite. In seeking her advice, Betty asked ‘do you like more flavor or less?” What’s a French dish without culinary character? More flavor! The Crepes aux Crevettes she brought a few minutes later were so delicious they demanded that each bite be savored.
I am not a desert eater. But Betty went casually through the desert list. When she got to the final item her eyes grew bright and her smile wide. It was a special chocolate creation for the evening. “Worth trying Betty?” “YES!!!” To convey how good it was, I will simply tell you that we talked about that desert the entire weekend. Betty was three for three in satisfying the palate of this guest. In doing so, she clearly demonstrated a refined set of skills that could quickly and accurately determine a guest’s dining likes and needs.
Expertise is a blend of knowledge, skill and experience. Ultimately, if that combination is deep enough, one can consistently outperform their peers—in any field. Last Friday night, in Savannah, Georgia a French waitress in Circa 1875 did just that. Thank you, Betty.
