I’m about half way through our Spring Taste of Home Show season and things are going great. I’ve again met some of the best people around and traveled to some new locations to me like Colonial Heights, VA., Akron, OH. Weirton, WV. and South Portland, ME. to name a few that I was blown away.
I always ask where I should eat that’s the closest to “down home food” in these fanciful towns and sometimes get the Real Deal. Places that have been around forever that when you walk in, you’re treated like you’ve eaten there your whole life.
Not only is the place like something out of a TCM movie but the waiter or waitress creates that “Feel good” atmosphere just can not be beat! I’ve learned over the years that the simplest “hello”, “how can I help you” or “what can I git ya, hun”, just start things out right. But if I see a staff member that might be having a tough day, I come right back at em with a joke or kid around to try and get them out of their funk and sometimes, it works! Right Back At Cha!
I wanted to tell you something I was told a long time ago about tipping your friendly or Hmmm, not so friendly server. Do you know what the word T.I.P.S stands for? It means To-Ensure-Prompt-Service and I was told you’re only supposed to tip on how prompt the server greeted you, bought you your food, replenished your coffee or water or rolls and was pleasant etc. Prompt, Get it? You should never leave a lousy tip for small portions, bad tasting or late food, or even that hair that mysteriously showed up in the secret sauce.
I wanted to leave you with a Chicken A La King recipe off tasteofhome.com I found that sort of sums up what I like to order on one of those down home dinner menus. Always remember, you can give legendary customer service in many different ways in your life, just remember to always start with a smile and you can’t miss!
- 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
- 3 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- Dash cayenne pepper
- 1 pound boneless skinless chicken breasts, cubed
- 1 celery rib, chopped
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1 package (10 oz) frozen peas, thawed
- 2 tablespoons diced pimientos, drained
- Hot cooked rice
DIRECTIONS: In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion. Cover and cook on low for 7-8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice.