Malaysia / Penang 1994
A BLOCK HEAD CAN BE A PSYCHOLOGICAL CHALLENGE CHAPTER.
The police had started a new alcohol test with a superb blowing machine with a minor problem being the non-standard guideline of alcohol content. The rule anyway was not more than two beers in which time frame or size of beer was not mentioned. Some people found solutions like two beers in the hour, two little beers and so on. Nobody knew for certain.
The Rasa Sayang distributed within that very night free Listerine (mouth wash), congee (rice soup) and so on with a reason to wash the smell away. This also served as a challenge for the police who were always on the look out for finds - money. During one of Radio 4s morning talk show in December 1995 came a fantastic live broadcast which gave an insight into the behaviours of Malaysias policemen. it went like this: good morning sir (live from the radio station) ...good morning.... I am driving at the moment fully drunk in Kuala Lumpur and facing a police block, what can I do....silence... the commentator teoh explained that the person should not drink and drive.. bull shit now they stopped me... good morning sir (policemen) you can either blow into the machine and pay RM 2000 or let me blow it for you for only RM 600... but look policeman I only have RM 200... never mind Ill lend you my hand phone so you can call a friend to bring the balance or RM 400 over here okay? Half an hour later, the case was solved and the drunk driver was on his way home, his licence was not revoked and he also saved RM 1400.
also these is customer service
We faced tremendous challenge in implementing the new guiding principles of Shangri-La at our hotel. My main target was how to build creativity into my staff. It was something difficult to do because of the negative thinking among our staff who could not care less about this new thinking. What strategic plans should be made and what about the physical approach? Let me tell you about my goal! I believe that it is good when young cooks can create their own cuisine. Its gives them the opportunity to be a master of their own cuisine. But mere excuses of being afraid of complaints were always evident. Chef Saucier was one of the unbelievable block heads who tried to block all new thinking by his strictly NO answer. His style of cooking had no flexibility.
It was all a disaster, but like so many times before, I got used to it and put one of his commis recipes with a personal name "chicken a la commis de grill Wei Bin" on the menu. The Commis was happy, Chef saucier was not sure what to believe. Achievement... installed the minimum standard of getting creative, flexible and active after all these sleeping years. (at least for the Commis). The brain worked. There was also this prima donna restaurant supervisor at the prime restaurant who was unable to see the difference between a customer and himself. he believed that he was not a servant, which is apparent in our profession and in the hospitality industry. He also believed that he was the king of the restaurant who is of most importance and not the guests. Imagine the way hospitality changes to something unprofessional.....but what can one expect from an untrained person out of the kampung which was given too much face with excuses of empowering . It is a case of "the small finger given but the whole hand taken".
The Local Recipe
SEAFOOD GRATIN TROPICANA
BRUSH SAUTOISE WITH BUTTER
AND SPRINKLE WITH CHOPPED BANANA , PINEAPPLE , ONION , CHILLI ,
TURMERIC POWDER, GINGER JULIENNE , SALT AND BLACK PEPPER POWDER.
PLACE HALF LOBSTER , MUSSELS , SCALLOPS AND PRAWNS ON SPICE BASE.
FILL UP WITH WHITE WINE AND CREAM. COVER AND POACH OVER SLOW FIRE.
RELEASE SEAFOOD FROM STOCK . THICKEN STOCK THROUGH REDUCING .
FOLD WITH HOLLANDAISE SAUCE AND WHIPPED CREAM .
NAP SEAFOOD WITH SAUCE AND
GLAZE AT SALAMANDER BROILER TO LIGHT BROWN COLOUR, WHICH ENHANCES
BESIDE VIEW ALSO THE FULL FLAVOUR.
SERVE WITH NORTH AMERICAN WILD RICE AND DEEP FRIED PINEAPPLE AND BANANA SLICES.
GARNISH WITH CHILLI FLOWER AND FRESH CORIANDER LEAF.