Archive | October 2014

Breaking NEWS-My Book Getting to WOW! NOW Available for Pre-Order!!


This one is going to be short and to the point.
My Book- Getting to WOW! Everybody WINS with Star Service is NOW AVAILABLE to Pre-Order!
Reserve your own copy-personally signed by me.  Be ONE of the First to have a copy of

Getting to WOW! Everybody WINS with 5 Star Service at a special introductory price of only $20.00 for earlier purchasers.

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Getting toWOW!  

Everybody WINS with 5 Star Service

​In Getting to WOW!  Everybody WINS with 5 Star Service, Christoff shares insights and lessons that he has learned about what it takes to provide  Exceptional WOW! service to guests, clients and customers.

Although Getting to WOW! Everybody WINS with 5 Star Service uses examples from the Restaurant/Hospitality Industry, these principles of Excellence in Service & Hospitality are applicable to any customer serving business. Whether you’re a server or bartender at a restaurant or you work in retail, customer service or sales or if you just want insights on what it takes to provide Exceptional Service & Hospitality, you will enjoy this book.

Are you ready to upgrade your service to the next level?  Are you ready to be inspired,  challenged and motivated to Excel?  Then, Christoff’s book, Getting to WOW! Everybody WINS with 5 Star Service, has your name on it.  Literally.  If you are one of the early, pre-orderers, Christoff will personally sign it and put your name on it!

Pre-order your copy NOW!


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Click on the Link below to be taken to a secure order:


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These are  our original cover designs but it’s being totally revised right now.  I’m very excited.  You’re going to Love the new design.

Thank you all for your continued readership, prayers and support!  I appreciate you all so very much.

Cheers and God Bless you all!

Christoff J. Weihman

ASPIRE Enterprises

Las Vegas, NV

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Your Gifts Are NOT for YOU-Mediocrity or Excellence?


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My wife, Michelle and I, were reading this morning from Joel Osteen‘s latest book, YOU CAN, YOU WILL.  He was talking about mediocrity and how being mediocre is not honoring to God. I completely agree with him.  We all have something that we are excellent at.  Many of us are gifted in multiple areas.  But if we are not using our gifts, then they are being wasted.

Similarly, if we don’t make a conscious decision to be excellent and to do excellent-that is, do things in an excellent manner, then we are cheats.  We are cheating others of the quality work we should be doing.  We are cheating others of our great talents, wonderful personalities, great senses of humor, extensive knowledge, amazing insights and kindheartedness. Whatever your gifting, or calling is-it is your responsibility to do that to the best of your ability.  Why? Because your gift is not for you.  What?  I’ll say it again.  Your Gift Is Not For You.  Yes, that’s exactly true.

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I learned this from T. Harv Eker.  He wrote a life-changing book called Secrets of the Millionaire MInd. When I attended his seminar two years ago and I first heard that statement, I thought, “That’s crazy”. My thinking was, “Of course my gifts are for me.  They’re My gifts and talents. That doesn’t make sense. If they’re not mine, then whose are they?”

Answer: Your gifts are for everyone else.  Your gifts, your talents, your passion, though they may be things that give you joy, happiness and satisfaction-you are supposed to be a blessing to others via those gifts.  They’re not just for you. So, guess what?  If you are not sharing your gifts, then you are depriving others that are meant to be beneficiaries of them. And you probably never considered yourself a selfish person. Right?  But if you are withholding them, you actually are blocking the flow.  And I know you don’t want to be a flow blocker.

What does all of this have to do with Service and Hospitality?  Just everything.  If you are coming to work everyday and just being there but not really Being there, if you are not giving your all everyday in every way-then, You are Mediocre.  Who really wants to live a mediocre life?  When one looks around, it seems a lot of people must want to.  Mediocrity is in. Everybody’s doing it.  And it’s really not ok.

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What about Excellence? You will never be successful if you don’t have Excellence as a primary objective, motivation and standard.  I encourage you to strive for excellence in your work, your job, your relationships, your personal life.  I’m guessing that you’ve all heard of the Law of Attraction, which states that “LIke Attracts Like”.  That means whatever you send out, you attract back to you.  If you settle for mediocrity in your life, that is what you will get more of.

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When you greet your guests, do you always have a smile and a cheerful attitude?  Or just sometimes?  When a guest has a complaint-do you have a positive mindset and true willingness to turn the situation around or do you then go and complain to your co-workers about the guest that’s complaining?  That’s not being very congruent.  Do you make a conscious effort to always give the very best service that you possibly can to every single guest?  Or is it just a crap shoot-some days you’re on your game, you’re loving life and as a result, the guests that have the pleasure of being served by you benefit.  But other days, you really just don’t care and you just do the bare minimum.

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The problem with mediocrity is-it’s not good but it’s not really bad.  It’s just so, so.  What a pathetic way to be.  If you as an individual, are okay with “just okay” and there’s many like you at your establishment, and I’m betting that there are-then the whole place becomes infected with an “It’s good enough” mentality. When you think and say, “It’s good enough”, usually, it’s not.  You’re just settling.  So, I ask you, Good enough for who?  You’re supposed to be providing a service.  Is “good enough” really what your guests or customers want, expect and appreciate?  I think not.

If you make a decision to Be and Do Excellent-that is what will return to you. You  get what you expect.  

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When you arrive at work each day, do you set an intention in your heart and mind that this is going to be an amazing day? Or do you just wait and see what happens?  If you’re waiting to see how the day goes, see what comes up, see how you’re treated, then you’re not taking responsibility for your results.  You reap what you sow.  You get what you give.  How about focusing on EXCELLENCE  and giving that to every one of your guests, customers, clients today?  My bet is that if you do-you will be amazed at the results.  You will begin to see Excellence show up in other areas of your life as well.

As T. Harv Eker says, “How you do anything, is how you do everything.”

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Come on,  give Excellence a shot. What do you have to lose?  Answer: Mediocrity


THANK YOU SO MUCH FOR READING.  I truly appreciate all my readers and followers of Soupfly.  I encourage you to please Share on Social Media.  If you haven’t yet Liked it on Facebook Soupfly-I invite you to hit the Like button here.

Also, great news-I want to welcome our readers from the following new countries: Botswana, Jordan & Ireland!! That now brings my readership to a total of 52 countries!!! That’s AMAZING!!  And I am so very grateful.  

Thank you all.  Please keep sharing, tweeting and inviting your family and friends to check out Soupfly.  And, I invite your comments.  If you’ve not commented yet or it’s been a while, please send a short message.  You are all AWESOME!!

Cheers and God bless you all!!!


Christoff J. Weihman

ASPIRE Enterprises

Las Vegas, NV


Your Friendly Neighborhood Bartender


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I have a special treat for you all today…

Recently I connected with a gentleman who is an expert in his field- of all things Bartending.  His name is Shaun Daugherty-but his moniker is very simply-SHAUN the BARTENDER.  He’s got an amazing website where he creates a new cocktail everyday and visually, step by step, shows you how to make it.

He’s written  a book entitled Extra Dry, with a Twist-An Insider’s Guide to Bartending.  Shaun has been a Bartender for over 20 years and he knows his craft very well.  But aside from his cocktail creating prowess, I was equally or maybe even more impressed, with his philosophy about Service & Hospitality in regards to Bartending.  To him, a Bartender is so much more than just one who makes and serves drinks behind the bar.  His emphasis on the Hospitality aspect truly resonated with me.  So, I thought that it would be a great opportunity to introduce SHAUN the BARTENDER to all of you my SOUPFLY FRIENDS & FANS.

So, without further ado-(that really wasn’t that much ado, anyway) I give you, my guest blogger- SHAUN the BARTENDER...



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So…what is a bartender?

Is it someone who can make over 500 drinks from memory, a person serving you a drink while discussing a topic of interest, or someone who is there to be a lending ear to listen about your trying day at the office?


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The person behind the bar should be whatever you want them to be.  If you want them to converse with you, or not, they are there to respect your wishes.  Their favorite drink to make should be the one that they are making, at that very moment, for the person who is awaiting it to quench their thirst; no matter if it’s a craft cocktail or a rum and coke, they are there to satisfy your wants and needs and be happy when doing so.  Does a margarita take lemon juice and simple syrup or just a pre-mix?  That question should be answered by the person who is imbibing it, not the person serving it.  There are many tastes, hence the different types of spirits.  A true bartender understands that to be successful, one should have an open mind and make it to the satisfaction of the one who will be enjoying it.  Yes, the way they want it may be wrong as far as you, as the maker, is concerned.  However you will not be the one enjoying it.  The saying, “The customer is always right”, comes to mind in this instance.  This is what separates the true bartender and someone only serving drinks on the other side.



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A bartender is a friend, a confidant, a consultant to every individual who enters their establishment.  Be it the man who is dressed to the nines just coming from his business meeting, to the girls who are going out to gossip about current relationships, there are no favorites when it comes to him/her.  They are there to be the maestro to the bar filled with many different personalities, gracefully orchestrating a nice harmony throughout the room.  With the right conductor, everyone wants to be in the band.  The room will always be full of life and happy people no matter what pay grade and lifestyle.  With the right person as the host of the establishment, there will always be someone to talk to sitting at the next barstool.  And if you don’t know anyone when first walking in, they will be sure you have some new friends before you leave.

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It is never about them; it is about the people they have attracted to come in as patrons to their place of business.  They will always be a grateful host and the smiling face you will want to see when you have a little time to relax and enjoy some time with a room full of people who are there for the same reason.  A true bartender will understand that it is about the camaraderie and the vibe that they had every part in creating.  All because they understand that it is about each and every person there.

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What is a bartender?  I believe that this is up to you to decide.

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I hope you enjoyed Shaun’s guest post today.  I encourage you all to check out his website and  order his book:


Thank you for reading!! I so appreciate all my Soupfly Friends and Fans!!  I want to welcome my new readers from Nepal and Germany!!

Soupfly is definitely growing!  I encourage you all to please Share on Social Media-Facebook, Linkedin, Twitter, Pinterest, Google Plus.

Also, I always enjoy your comments, keep them coming!  If you would like to receive an email alert each time a new post is published-please hit the Follow button.

News-News-News!!! As you know, I am writing my first book entitled-Getting to WOW! First Class Restaurant Service- My goal is to have the manuscript edit ready by the end of October.  I ask for your prayers and positive energy to keep me focused and on track to accomplish this goal.  AND I WILL BE ACCEPTING PRE-ORDERS OF Getting to WOW! before the month is over.  If you’d like to be one of the first to get an advanced signed copy of my book-please message me or connect via the comment box.

Thank you and God bless you all!




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Christoff J. Weihman

ASPIRE Enterprises

Las Vegas, NV


Getting the Right Balance (Between TMA & TLA) Part 2



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Unfortunately, the exact opposite extreme of the above scenario (Please see Part 1 of Getting theRight Balance)  is more commonplace in restaurants today.  Once the server has taken the order they are nowhere to be found until they reappear bearing your food.  And then, once the course is served, you’re once again hard pressed to even catch a glimpse of said server.  That certainly is not Wow!/exceptional service either.  It is hardly even passable or acceptable service.  In some restaurants the server only comes to the table a total of 3 times. Once, to greet the table and take their order for beverage and food. The second time, to deliver the food and once again, to deliver the check. Oh and a fourth time to return the check. That is not even good service.  Even if the food is great and the guests are enjoying everything and you are observing this from afar, it is still vital that you re-approach the table more than once or twice.

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Of course, every diner or guest is different in what their needs and preferences are and this is why learning to read your guests is so important.  In order to provide exceptional service you must assess the level of care and attention each of your table’s needs and desires.

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Recently, my wife, Michelle and I were having dinner at an upscale restaurant in Caesar’s palace (not the real Caesar’s palace-as in Caesar didn’t actually live there-The Hangover) in Las Vegas and while the food was good, both of us were a little annoyed and curious as to why our server never once came and asked us if  we were enjoying our food. He would walk by and look but he never engaged us once our wine was served and we received our food.  At the end of our dinner as we were about to leave, I decided to ask our server why he didn’t inquire as to whether we were enjoying our dinner. His reply astounded me.  He said, “I’ve been doing this for a long time and I don’t need to ask you if you’re enjoying your food.  We don’t do that here.  I saw you eating it so I knew you liked it.  And if you didn’t like it you would tell me.”

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Now to me, that is being a bit arrogant and it goes beyond reading the guest.   In fact it is quite presumptuous.  For example, what if we were on a date, (actually we were and we weren’t yet married at the time) and one of us didn’t like what we were eating but didn’t want to draw attention to ourselves by flagging the server down. So, we were just eating our food out of politeness.  However, if the server actually had inquired we may have told him that there was something wrong with the food-too salty; too spicy; too overdone or whatever the case may be.


For him to assume that because we were eating the food that everything was perfect is just plain ignorant.  Anyone who is a fan of the cooking competition shows-Iron Chef, Top Chef etc.,  would know that even professional chefs do not execute their dishes flawlessly everytime.  Just because someone is eating it doesn’t mean it’s exactly perfect or the guest as would like it to be.

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There has to be a balance between being overly smothering a guest and being so nonchalant and aloof, arrogant  and unavailable.  In order to provide exceptional WOW! service, you must engage your guests and inquire if everything they are eating and drinking is to their liking.  Again, I’m not talking about smothering and being annoying, coming every five minutes and saying “How is everything?”  A good rule of thumb is once any item-whether food or drink has been served, ask your guests how everything looks and how it smells.  Then inform them that you will be back in a couple minutes to inquire how their first bites/tastes are.  You then return within a couple minutes (2-3) and check on them.  Do not wait until they are half way or more finished with their food.  If you can’t get back to them within a couple minutes, ask a manager or co-worker to do so for you.


If there is any problem with the food-as in something is not prepared correctly, or they just don’t like what they ordered, it is much easier to rectify the situation early into the course rather than later.  It is very frustrating for a diner, who, once they’ve been served their food and it is not to their liking (regardless of the reason) to sit and wait, and wait and wait until their server reappears.  The longer that guest has to wait, the greater chance that you will not receive a good tip, the restaurant will not get a good review and that guest will tell multiple people about the ‘less than excellent service’ at said establishment.

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The first couple minutes after serving the guests are the most crucial (aside from the first impression) in the guest formulating their opinion of your restaurant. You can greatly influence their perception of you, your restaurant and the overall service there by being aware, available and timely in your visits to their table.

One place that seems to really understand this balance of the right amount of attention is Fleming’s Prime Steakhouse & Wine Bar.  Not only do they understand it, they are pros at the execution of it.  We have dined at the Fleming’s  where we live in Summerlin and recently, (because our manager friend, Joaquin,  was transferred to another Fleming’s in Vegas) we decided to go to the other Fleming’s.

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From the way we were greeted and seated by the host team, to the introduction of our server, Brian-guiding us through the wine list and the menu, to the entire dinner-we had a wonderful dining experience. There was no one particular thing that made it special.  Rather, it was the entirety of everyone on the team working together in unison that made our dining experience so enjoyable.   Melissa, my wife- Michelle’s daughter, was with us and we were the guests of our friends- Wolfgang and Maria.

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None of us had been to this particular Fleming’s before.  And although, Joaquin, our manager friend, certainly welcomed us and even visited our table a few times, it was the efforts and the hospitality of every team member that really made our evening.  The other managers, Leroy and Jay each came to our table as well to check on us.  That may seem like a lot but it never felt like we were being bothered or being overly attended to.  We enjoyed great conversation, laughed together, ate some wonderful food and partook of some great wines.  Our experience at this new Fleming’s was just as remarkable as when we dined at the one in Summerlin.  Consistency is  something that is highly valued at Fleming’s.  As is food quality, attention to detail, team mentality, and creating an exceptional dining experience for the guest.  They really do all the above very well.

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Providing excellent service is more of an art than a science.  Some restaurant managers may be very specific and particular about how many minutes after each course or item is served that you must return to the table.  I don’t believe it’s that cut and dry and it’s not an exact science.  Every server is different, and every guest and situation is different.  You have to find the balance somewhere between the two extremes we’ve discussed here-of being a gawking, overbearing, annoying, smothering server and being a nonchalant, aloof, disappearing, inattentive,never-inquiring-because-I’ve-been-doing-this-for-a-long-time kind of server. Striking the right balance may take time but with conscious effort and continual practice it will become  second nature to you.  You’ll get to the point where you find the right rhythm of when to return to your tables.  It should always be with and for a specific purpose. You’ll eventually develop a feel for it.

This is just another example proving that there really is so much involved in being a Service and Hospitality Professional.  And those who do it well, though they may make it look easy-it really isn’t.  I applaud you have learned the importance of this balancing act.  And I encourage those who may be new to the industry to ask yourself-where on the scale do you fall and what can you do to get to more  of a balance between TMA-Too Much Attention and TLA-Too Little Attention?

If you are looking for a great example of how to strike this balance, I suggest a night out for dinner at Fleming’s Prime Steakhouse and Wine Bar.  They are in about 30 different states.  You may be able to find one near you.


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Thank you for reading!!!  I am so grateful for your support.  

I want to extend a big WELCOME!  to readers from the following new countries in the past week:

Pakistan, Bulgaria & Kuwait!!!

I appreciate each and everyone of my readers.  You are helping take Soupfly global!!

I invite you to share on Social Media-Like on Facebook, Share on Twitter, Google Plus, Pinterest.  I welcome and enjoy your comments.

Thank you and God Bless you all!


Christoff J. Weihman

ASPIRE Enterprises

Las Vegas, NV


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p.s. I will be finishing the manuscript to my book, GETTING TO WOW! First Class Restaurant Service by the end of October. It will then be ready to edit and be published.  I will be taking Pre-Orders for GETTING TO WOW! very soon.  If you are interested in being one of the first 100 to get a signed copy of GETTING TO WOW! please indicate that in the comment box.  Also, next post, I’ll be asking you, my readers to help me choose the cover design for the book!! I’m very excited!




Getting the Right Balance-(Between TMA & TLA) Part 1



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Have you ever heard of or experienced TOO MUCH CUSTOMER CARE?!  Surely this cannot be possible.  “That’s absurd!” I hear you say.   Well, before you begin your side of the debate, please read on.


Scene:  You walk into a beautiful, upscale restaurant.  You are greeted cheerfully by the host, who then escorts you and your party to a beautiful table in the corner of the dining room.

Before you’re even settled in your seats, here comes the waiter asking if you are ready to order drinks.  Wow! Now that’s prompt service.  You order a bottle of Bordeaux.  Wine service is performed flawlessly.  As the wine is being presented and poured by the Sommelier,  the server enthusiastically describes the specials of the evening.  He even offers  his own recommendations.  He rather  quickly, yet efficiently takes everyone’s order.

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Each course is served in a timely manner.  Everything seems to be going great except for one small aspect; all throughout the course of the evening, your server (and his assistant) never-I mean, never, ever leave your presence with the exception of when they go to bring something- food from the kitchen, wine from the bar etc., or to remove plates from the table.  Then, immediately after each task is performed they return to stand guard, ever vigilant, eyes like a hawk, ready to pounce at the slightest possibility that you may need something.  You and your guests are mid-conversation when, for a slight second, you look up and you make eye contact with the server.  In a flash he zips to your side, “Yes, sir?”

You’re not quite sure what he means.

“Pardon, me?” you say.

He says, “Oh, excuse me sir, you looked at me, I thought you needed something.”



At the beginning you thought,  “This is great.” As soon as you take two sips of water someone is there to refill it.  No need to ask.  When the last drop of wine is poured from the bottle, your server is promptly standing beside you with a fresh, clean glass and a new bottle ready to pour if so directed.

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So, it sounds like a dream, right?  Being treated like a king.  So, what is the problem with this kind of focused, attentive service?  Well, some people may actually feel uneasy or uncomfortable if a server is constantly standing guard like a gargoyle perched atop an old building gawking at them, following their every move and gesture with his piercing eyes.

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I realize that this style and level of service is rare and there are indeed some people- who enjoy, appreciate and seek out restaurants that provide hand and foot catering such as this. But I ask you this:

When is the line of attentiveness crossed over into the realm of annoyance?  Certainly there is a delineation, albeit, a fine line between TMA-that’s Too Much Attention and TLA-Too Little Attention.  All servers must find the Balance between Ignoring and Smothering.  And it varies from table to table; from guest to guest.  This is why Learning to read your guests is so crucial to effective service.    And by reading I don’t mean just making your initial assumption at the beginning.  One must be always aware of and processing the feedback that a guests gives you-both verbal and non-verbal throughout the course of service.   But that’s a topic for another time.

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A hovering server can really be quite irritating.  Once a course is served and wine has been poured and drinks refilled and the initial checking as in “How’s your dish,” or “Is everything meeting your approval?” or whatever phrase(s) you say- I say it’s time to disappear briefly-VERY BRIEFLY.  Allow  your guests  to enjoy their dinner in peace.  You don’t have to stand there and stare at them, watching them take every single bite.  You don’t necessarily have to leave the room but if you did for a few moments at a time that would be just fine.

I don’t believe anybody truly wants to be watched while dining in a restaurant-like they’re an animal on display at the zoo.  However, if you happen to be in a food eating contest-then of course, you should expect to be watched and gawked at.  But this is not that.


Your job is to provide exceptional service. Even though each time you approach their table you may be providing some aspect of service, clearing their plates, pouring wine etc,  gawking at them, however, all the while that they are dining is not great service.


Yes, my friend, do be attentive and be available but be inconspicuous and unobtrusive.  Make an effort to post yourself in a prime location which allows you full view of your tables and yet your guest’s view of you is at least partly obscured.  That is the ideal to strive for, in my opinion.  If you are unable to find a place hidden from view, you might consider not being only 6 feet away from them.  Go away.  Go fold some napkins for 10 minutes.  I’m sure you can find some kind of side work to do.  Give your guests some room to breathe and eat.  I guarantee you that they will think their food taste better.

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Below is an article by someone else who writes about their own personal experience similar to what I described above.  And that was at a restaurant in France.


to be continued…


Thank you so much for reading!!!

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And once again, Soupfly welcomes new readers from the following countries this past week:

Viet Nam, Panama, Nigeria, Malaysia, Kenya, Croatia, Czech Republic, Bahamas, Trinidad & Tobago, Antigua & Barbuda!!

That now brings Soupfly’s Readership to a total of 44 countries!!! I am so blessed and humbled and excited!

Thank you all so very much for your continued support!!  And, as always, I invite you to Like & Share on Facebook, Twitter, Pinterest, Google Plus, Linkedin AND to hit the Follow button to receive an email alert when a new serving of Soupfly is posted!!

Cheers and God Bless you all!!!

Oh and please keep your comments coming.  I really appreciate the support and the feedback.

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Christoff J. Weihman

ASPIRE Enterprises

Las Vegas, NV