Nov2013

tAStE&tOASt AWARdS 2013 2 N D A N N UA L V 3 MAGAZ I N E

RESTAURANT HONORS

CHRISTMAS KITS

philosophy, smashbox, & bareMinerals kits

Same business hours during the holidays: Mon-Fri 10am-6pm & Sat 10am-4pm Stella Blu Cosmetic Boutique: 200 Broad Street, Rome, GA • 706-234-7900

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MEET

Charlie

Hustle

Charlie Hustle needs your business. We want to earn it.

Shop with a dealer you can Trust.

No Hustle, just Heritage.

706-622-3783 965 Veterans Memorial Hwy NE Rome, GA 30161 www.heritageromehonda.com

706-622-3783 965 Veterans Memorial Hwy NE Rome, GA 30161 www.gmcrome.com

706-291-1981 1500 Veterans Memorial Hwy NE Rome, GA 30161 www.romenissan.com

...right up the road in Rome

tAStE&tOASt AWARdS 2013 2ND ANNUAL V3 MAGAZINE

R E S TA U R A N T H O N O R S

16 R A H N ESTATE V I N EYA R D S 22 C E N T S & S E N S I B I L I T Y

26 B E L L E S O R G A N I C S 34 T R E N D S & T R A D I T I O N S 36 TA ST E & TO A ST AWA R D S

48 D O N ' T H AT E T H E W A I T E R 52 T O U C H I N G T H E L I N E 56 S M A L L TO W N C H R I S T M A S

GRAND OPENING NOVEMBER 16 TH D O O R P R I Z E S , FO O D & STO R E W I D E D I S CO U N TS

Offering new a flavor & style to the standard “antique” mall.

Ad d ress: 1 37 E . Fir st Street, Rome, GA • Phone: 706-238-9 122

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Ian Griffin

MANAGING PARTNER+ HEAD OF ADVERTISING

PUBLISHERS'

NOTE Neal Howard

CREATIVE PARTNER+HEAD DESIGNER+ EDITOR-IN-CHIEF

IAN GRIFFIN, MANAGING PARTNER

Fiscal Integrity Begins With Leadership.

In our role as an independent, community bank, Heritage First Bank works diligently to provide our customers and community a bank that is sound, strong and secure. We do so by embracing fiscal integrity in all that we do and in the decisions we make. That’s our first responsibility...and privilege.

www.heritagefirstbank.com L-R: Bruce Peace, Becky Agnew, Kay Chumbler, Ryan Earnest, Greg Wilkes, Reed Biggers, Vicki Knight, Ronnie Wallace

Local Bank. Local Decisions.ÂŽ

EAST ROME

WEST ROME

ARMUCHEE

1700 Turner McCall Blvd.

706/378-5300

2211 Shorter Avenue 706/378-5305

2950 Martha Berry Blvd.

706/314-0560

At the Y, we exist to strengthen community. Together with people like you, we nurture the potential of kids, help people understand and improve their health, and At the Y, opportunities we exist to strengthen provide to give back community. withSo people and supportTogether neighbors. join like nurture potential Atyou, the Y,wewe exist tothe strengthen our cause.

And create meaningful of kids, help people community.

Together withbut people change not just forunderstand you, also and improve health, and likeyour you,community. wetheir nurture the potential for provide to give back of kids,opportunities help people understand andsupport improveneighbors. their health, and Soand join provide to give back our cause.opportunities And create meaningful and support neighbors.

So join change not just for you, but also our cause.

And create meaningful for your community. change not just for you, but also for your community.

YMCA OF ROME AND FLOYD COUNTY 810 E 2nd Ave 706-232-2468 YMCA OF ROME AND FLOYD COUNTY YMCA OF ROME 810 E 2nd Ave AND FLOYD COUNTY 706-232-2468 810 E 2nd Ave 706-232-2468

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Your employees, Our responsibilities.

Grow your business without the worries of OBAMACARE W W W. E T O WA H E M P L OY M E N T. C O M 7 0 6 . 2 3 5 . 3 4 0 8 | 2 5 5 N O R T H 5 T H AV E . R O M E , G A

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LIVE IN COMFORTABLE

Elegance

u phol s t e ry dr a pe ry r e s i de n t i a l & com m e r c i a l i n t e r ior de s ig n

Call 706-859-2266 12

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holiday 2013

women’s specialty clothing, accessories & gifts 203 east 8th street rome, ga. 30161 706.295.4203

TUCKER FARMS

Rome, GA | 770.318.4717 | Facebook.com/TuckerFarmsGA

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Ta s t e & To a s t . 2 0 1 3

The House Sirloin

House Special Pizza

from linde marie's steakhouse

Pizza:

Tucked away in the quaint, historical town of Cave

Red sauce base with mozzarella cheese, pepperoni,

Spring sits Linde Marie’s Steakhouse on the Square.

sausage, ground beef, ham, Applewood smoked bacon,

From the tender, juicy sirloins to the hand cut ribeyes, Linde Marie’s proudly uses 100% Certified Angus Buckhead Beef aged 21 days. Scratch made

& Bruschetta

mushrooms, black olives, Roma tomatoes, green peppers and onions. Topped with extra mozzarella.

The House Special Pizza is one of our most popular pies and while we know toppings are essential to creating

soups and sides prepared using only the freshest

a unique pizza, at Mellow Mushroom it all starts with

ingredients accompany our steaks, chicken, and

the dough. We use the finest variety of high protein,

seafood. Indulge and finish the meal off with one

unbleached wheat flour, Appalachian spring water and

of the many seasonal house made desserts. Linde

no refined white sugar. We take pride in baking the best

Marie’s is a place where small town charm meets big city taste, and strangers quickly become friends.

Linde Marie’s Steakhouse on the Square 18 Broad St. Cave Spring, Ga 706.381.2097

quality pizza dough for all our pies, pretzels and calzones.

bruschetta: Diced tomatoes, basil and seasonings tossed in balsamic vinegar and olive oil. Topped with feta cheese and fresh basil, served on garlic toast points and drizzled with a balsamic glaze.

Mellow Mushroom

238 Broad St, Rome, GA 706.234.9000

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"THIS IS NOT OUR SECOND CAREER, THIS IS NOT OUR HOBBY.

THIS IS WHO WE ARE."

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Home Accessories, Gifts & Interior Design

OYSTER PERPETUAL GMT MASTER II

312 Broad Street, Historic Downtown Rome www.fgkjewelers.com 706.291.8811 12 Months. 0% Interest. Ask for details.

“ Forever Begins Here” 20

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a bottle of rahn estate's gold-medalwinning cabernet sauvignon, distributed locally by stellar wines of rome

here, a rahn estate field inspector completes her rounds, logging the day's growth data and general progress

"A GOOD FRIEND ONCE TOLD ME TO NEVER SELL WINE IN A PLACE THAT YOU DON'T LIKE TO VISIT."

Mothering your mother? We can help you be a daugther Mothering again. your mother? We can help you be a daugther again.

Whether you are looking for someone to help Toan aging Whether you are looking for someone to you, it’s about making the right choice. help an aging parent a few hours a week, parent a few hours aorweek, or need more comprehensive To us, it’s personal. need more comprehensive assistance, Home Instead can help. assistance, Home Instead can help.

• Meal Preparation • Light Housekeeping

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Services Include: • Medication Reminders • Personal Care Assistance • Shopping & Errands • Dressing Assistance Incidental Transportation • Meal Preparation • Call for a free, Assistance appointment • Light Housekeeping no-obligation • Bathing • Medication Reminders 706.290.1367 • Personal Care Assistance hiscga.com • Shopping & Errands • Dressing Assistance Each Home Instead Senior Care ® franchise office is independently owned and operated. ©2012 Home Instead, Inc.

Each Home Instead Senior Care ® franchise office is independently owned and operated. ©2012 Home Instead, Inc.

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Cents& Sensibility w / J . B ry a n t S t e e l e

What Would JFK Do?

Certainly Something Better Than a Clown Like Ted Cruz

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Introducing laser-assisted cataract surgery.

See what you’ve been missing.

In Northwest Georgia, only Harbin Clinic ophthalmologists Dr. Bob Harbin and Dr. Paul Harton perform this procedure, only at Redmond Surgery Center of Rome.

Call for a consultation. 706-233-8502.

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Harbin Clinic Eye Center harbinclinic.com/eyecenter

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Redmond Surgery Center surgerycenterofrome.com

Ta s t e & To a s t . 2 0 1 3

Pineapple & Prosciutto fritti

Sweet Georgia

“Tempura Pineapple Wrapped in Prosciutto“

as featured on our jumbo wings

Ingredients

Savory, sweet, nice heat and a little tangy, this sauce

1 fresh pineapple 20 pieces of thinly sliced prosciutto 2 cups sparkling water 1 cup all-purpose flour

2 quarts vegetable oil 1 cup corn starch Powdered Sugar Sea salt

Directions Julianne the pineapple into 3-inch portions. Slice prosciutto thinly and wrap pineapple tightly. Heat oil to 325 degrees F. Make batter by combining flour and sparkling water till you have a light sauce consistency. Dust the proscitto/ pineapple in cornstarch and then dip into the batter; fry in the oil for 90 seconds. When the fritti comes out of the oil,

brown sauce has it all. Taking “fusion” cooking to a new high Johnny Mitchell is influenced by chutney, the condiment of India.

Using peaches, of course! Sweet Georgia Brown Sauce can be used for wings, chicken, pork chops & more.

Recipe: 1 C apples diced 1 C peaches diced 1 1/2 C granulated sugar 1 C onion finely diced 1/2 C white vinegar 1 tsp ground ginger

Juice of one lemon 2 tsp curry powder 2 tsp Johnny Mitchell’s BBQ rub 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/4 C soy sauce

Combine all ingredients above in saucepan and cook over medium heat stirring occasionally until apples are soft and translucent and mixture is reduced - approximatley 1 1/2 hours.

drain on paper towels, sprinkle with powdered sugar and

Then stir in:

serve.

4 C Johnny Mitchell’s BBQ Mustard Sauce 2 C brown sugar 1/4 C hot sauce

Garnish with pineapple leaves & fresh citrus wheels.

La Scala Italian Restaurant 413 Broad St, Rome, GA 706.238.9000

Stir together, toss on wings, glaze a pork loin, or eat with a spoon!

100 Covered Bridge Rd, Euharlee, GA 770.383.3383

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Belle

A FOR EVERY BALL

PHOTOS BY

DEREK BELL vini vidi vici / v3 magazine

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LISTEN IN TO AM 1270 WXYC

the

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"WHOEVER SAID YOU CAN'T MIX BUSINESS WITH PLEASURE NEEDS TO COME WORK FOR US AND SEE HOW IT'S DONE."

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e A Family-Style meal l southern Pizza

Bruschetta only at the partridge restaurant

Curlee’s Baked Oysters <a Curlee's Signature dish

Dining at the Partridge Restaurant is like stepping

Apalachicola oysters with garlic butter, diced onion,

back in time when families gathered at the table

crispy chopped bacon, fried capers, topped with

arella cheese, pepperoni,

, Applewood smoked bacon,

adornedgreen withpeppers real plates and silverware. Bowls of Roma tomatoes,

parmesan cheese and baked until light golden brown.

steaming hot vegetables and meats in the middle xtra mozzarella.

Our signature oysters combine the taste of the world

s one ofofour pies of ice cold tea at your plate. themost tablepopular and glasses

famous Apalachicola oyster with a wide variety of

ngs are The essential toof creating aroma freshly brewed coffee in the air for

flavors designed to enhance it’s natural essence.

Mushroom it all starts with

those that enjoy a hot cup of coffee. Dessert is in the

Whether you want them raw on the half shell or

kitchen waiting to complement that satisfying meal.

baked to perfection, we guarantee the freshest oysters

est variety of high protein,

ppalachian spring water and

take pride in baking the best

choice three meats served with a minimum our pies,Your pretzels andof calzones.

served in Northwest Georgia through our partnership with sea-to-table, which allows us to pick our seafood

of three vegetables, cornbread and coleslaw. Drinks

out as it is pulled from the water and then have it

and dessert are also included.

packed on ice to arrive at our restaurant the next day.

seasonings tossedfresh in balsamic All made daily for your enjoyment. ed with feta cheese and fresh t points and drizzled with a

oomThe Partridge Restaurant e, GA 330 Broad St. Rome, GA 706.235.0030 9000

Come in today and let our staff prepare you a meal that take you back to the beach, without the drive.

Curlee’s Fish House & Oyster Bar 227 Broad St, Rome, GA 706.204.8173

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Trends& Traditions

with Holly Lynch

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tAStE&tOASt AWARdS2013 2ND ANNUAL V3 MAGAZINE

R E S TA U R A N T H O N O R S

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2ND ANNUAL V3 MAGAZINE

TASTE & TOASTAWA R D S

i

n 2001 the Harvest Moon Cafe opened its doors, allowing first-time diners inside a newly renovated, beautifully historic building on Broad Street in downtown Rome. Eleven years later, owner Ginny Kibler still persists in offering the city’s most signature menu. Narrowing it to the simplest of goals, Kibler says that all “the Moon” strives to do is plate for its patrons the kind of “food that we would be proud to serve our family and friends”— with a pinch of expertise, of course.

Perhaps this very commitment to quality, while remaining within the parameters of a more-or-less traditional Southern palate, is the A-1 reason Harvest Moon has taken the crown for Best Overall Restaurant in our Second Annual V3 Magazine Taste & Toast Awards.

It is “a huge honor,” says an excited Amie Sabourin, marketing director for The Moon.

“Ginny was thrilled when she found out.

It is great for her to hear positive feedback

RIGHTHERE.

RIGHTCOW.

"THE MOON" WALKS AWAY WITH BACKTO-BACK TASTE & TASTE TOP HONORS, A

ble-doors each Friday and Saturday night, no matter the season.

To be frank, if you’ve taken a breath and/or a bath since the year that made director Stanley Kubrick a household name, you know that Kibler and company have the taste buds of thousands wrestling with addiction—sweet, sweet, delectable addiction.

Another arena in which Harvest Moon is notably adept: the restaurant’s welcoming of a challenge, and the sort that pushes its chefs and servers to the brink. Hence, The

DECISION MADE BY YOU, OUR DEVOTED READERS from her customers. She pours her heart and soul into this restaurant.”

Rome-Floyd foodies with a penchant for higher-quality dining certainly know the name, even if they—Lord knows how— haven’t yet gotten around to trying the food. Come to think of it, how could they

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not recognize the Harvest Moon brand by now (complete with adorable, cow-friendly logo)? Particularly after more than a decade of appearing atop the tables of nearly every catered event in town—not to mention the characteristic sidewalk overflow of weekend diners cascading from The Moon’s dou-

a hip—not to be confused with hipster— crowd by which mingling comes rather easy.

(And hey, if the romance angle doesn’t work out for you, might we suggest drowning your despair in a “Widespread Panic” burrito? Not only is it extremely tasty, it’s also extra absorbent.)

The most recent addition to the Harvest Moon repertoire was the right-next-door success found in its sugary sweet, sister spinoff, Honeymoon Bakery. Honeymoon, which began doing business in 2007, was a stroke of simple genius that now acts as a perfect complement to its neighboring restaurant.

A guilty conscience is the order of the day hereabouts, and the self-derision that follows giving in to any one of their cruelly tempting treats is, sadly, worth every “woe is me” moment.

“I’m not surprised” about Harvest Moon Café winning the award for Taste & Toast 2013’s Best Overall Restaurant, says regular patron Harry Brock. “They do so many things well, from the great food to the music, the funky atmosphere, the catering—it’s always good.

“When Harvest Moon opened, they set a new standard not only for the overall quality of the dining experience, but also the adaptive reuse of a downtown building.

Everything they do is top notch, from the atmosphere to the food and the live entertainment.” VVV

More Taste & Toast, pgs. 41-45 >>>>>>>

bEStOVERALL RESTAURANT HARVEST MOON TEXT BY MANDY LOORHAM PHOTOS BY DEREK BELL Moon staff is rendered that much more resilient when things get extra hot. Matter of fact, if it has to do with bringing people together through a universal love for food, The Moon has probably done it and done it well. Most likely several times over. Wine tastings, beer-lover dinners featuring the best labels in town, wild-game dinners, on-location dinners, you name it—Kibler’s outfit has surely executed the affair to a soundtrack of glowing reviews.

Next up for 234 Broad Street, a singles night for the 30-and-over professional crowd, set for Tuesdays at the Moon Roof Bar. “This will not be a college night,” Sabourin emphasizes. “It’s going to be a lot of fun. We are even going to try some speed dating.”

Per the usual, the ambiance will be set with the help of good live music, a swath of funky brew labels you may not yet have tried, and

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The Blackberry Breakfast Ham Jam

Getting into the jam Premium ingredients from: Zelma’s Blue Ribbon Homemade Jams, Boar’s Head meat and cheeses, Tucker Farm, and Rise N’ Shine Farm

• 510 Broad Street, Rome, GA • www.GetJamwiched.com • 706.314.9544 • • OPEN: Wed-Thurs 11am-3pm, Fri-Sat 11am-9pm • 40

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3 TOTA L AWA R D S BEST OVERALL BEST HAMBURGER BEST STEAK

myharvestmoon cafe.com 234 Broad Street, Rome 706.292.0099

3 TOTA L AWA R D S BEST AMBIANCE & DINING ROOM SERVICE BEST WINE SELECTION BEST ITALIAN CUISINE

lascalarome ga.com

413 Broad Street, Rome 706.238.9000 vini vidi vici / v3 magazine

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3 TOTA L AWA R D S BEST ORIGINAL PIZZA BEST BEER SELECTION BEST PLACE TO WATCH THE GAME

mellowmush room.com/rome 238 Broad Street, Rome 706.234.9000

urlee s Fish House & Oyster Bar

Rome, GA Est. 2012

B EST S EA F O O D curlees. com 227 Broad Street, Rome 706.204.8173

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B EST M EX I CA N facebook.com/ elzarape 429 Broad Street, Rome 706.295.5330

Ta s t e & To a s t . 2 0 1 3

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J

â&#x20AC;&#x2122;

BESTASIAN

B E S T B B Q

bluefinrome.com

johnnymitchells.com

B EST SA N DW I C H

BEST WINGS

schroedersnew deli.com

jeffersons restaurant.com

727 Turner McCall Blvd., Rome 706.232.3317

100 Covered Bridge Road, Euharlee, Ga. 770.383.3383

406 Broad Street, Rome 706.234.4613

340 Broad Street, Rome 706.378.0222

B E ST S W E E TS

BEST COFFEE

honeymoonbakery.com

swiftandfinch.com

228 Broad Street, Rome 706.232.0611

600 Broad Street, Rome 706.237.6750

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Gourmet Food

Home Accessories, Gifts & Interior Design

at Pineapple Place

Spice up your holidays with gourmet foods from Pineapple Place. Come to the store to see the full assortment!

raven’s nest jams & dips

Pumpkin Butter, Raspberry Jalapeno Jam, spice blends, dip mixes & more.

Captain rodney’s

Jellies, glazes & sauces

Peach Barbeque Boucan Sauce, Boucan Pepper Glaze and more.

salem BakinG Co. cheese straws

PINEAPPLE PLACE

|

706.314.9524

|

13 E. 3rd Avenue Rome, GA. 30161

At Lieberman Family Chiropractic we are thankful for our community and the people who work everyday to make it a safer, happier place.

To show our thanks, anyone who brings 15 cans of food in the month of November will RECEIVE A FREE CHIROPRACTIC EXAM AND NECESSARY X-RAYS. All food collected will benefit The Hospitality House, a safe haven for women and children.

Lieberman Family Chiropractic

www.romechiropractic.com | 706.232.WELL (9355)

• Over 10 yrs experience, professional & trustworthy.

• Paint specialist • References available upon request.

CALL 706.622.3309 for a FREE ESTIMATE For before & after photos, visit us at: www.facebook.com/pcconstruction10

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Ta s t e & To a s t . 2 0 1 3

The Jammin’ Mary

Eat-a-Peach Salad

a sweet-heat, spicy tomato flavor

Premium ingredients, premium taste

Few things are better in the morning (as a brunch cocktail

Organic greens, spinach, cranberries, golden raisin granola

or hangover cure) or on a cold day than the spicy tomato

bits, bleu cheese crumbles, roasted pecan clusters, cherry

flavor of the Jammin’ Mary. You can make it as spicy or

tomatoes & bacon strip with our signature peach vinaigrette.

mild as you want, switch out the liquor, or skip it all together.

The tomato juice and vodka form a blank canvas on which

At Jamwich, our mission is to provide a unique lunch

one may create freehand artistry in the medium of spices—

experience that focuses on high quality ingredients rather

more horseradish or black pepper for some, and now adding

than high quantities of artificial, mechanically processed

tomato jam for that extra sweet-heat kick.

junk . Jamwich is proud to support our local farmers for fresh, farm-to-table organic produce; Tucker Hydroponic

Recipe: Combine traditional Bloody Mary ingredients in shaker then add two tablespoons of Tomato Jam (Zelma’s Blue Ribbon Jams & Jellies). Dip the glass rim into a mixture of sea salt, black pepper, and cayenne pepper. Add ice. Mix all of the ingredients in a separate container and then pour into the salt rimmed glass with the ice.

Squeeze fresh lime on top and garnish with a celery rib & pickled okra.

lettuce farm; premium Boar’s Head meat and imported cheeses; and Zelma’s Blue Ribbon Jams and Jellies.

We refuse to craft our sandwiches and salads with an ingredient that is not the best. At Jamwich, it’s good food.

Not fast food.

Available at the Pineapple Place, Downtown Rome, GA.

Zelma’s Blue Ribbon Jams & Jellies Cloudland, GA. 706.506.7587

Jamwich 510 broad street, rome, ga 706.314.9544

H

ave you ever been guilty of using a tip calculator?Afraid to give your waiter too little? Too much?

Even before the 2007-2008 economic downturn, Americans seemed rather adept at holding tight to their wallets when it came to every working restaurant server’s daily, oft-repeated moment of truth: the gratuity.

Still, no matter how often one plans a night out with their significant other, or perhaps a casual mid-week celebration with coworkers, it seems there is still great public confusion as to the etiquette—better yet, art—of tipping. The larger share of Americans who dine out expect to leave a

YOU LIKELY LIVE AMONG THE "99s"; YOU'RE QUITE FAMILIAR WITH THE "ONES".

NOW MEET THE NEWLY DELINEATED —A.K.A. THE MILLIONS OF AMERICANS AND HUNDREDS OF GREATER ROMANS WHOSE JOB IT IS TO PROVIDE DINERS OUT A MEMORABLE, COMFORTABLE, PLEASANT RESTAURANT OR BAR EXPERIENCE. THEY'RE ALSO THE PEOPLE WE'RE PAYING FAR TOO LITTLE TO MAKE A REASONABLE LIVING WAGE

“20-percenters ”

DON'T HATE THE

Waiter

HATE THE CHANGE

Having worked in a variety of restaurant settings, La Scala Ristorante Italiano manager, Rande Head, points not only to a given restaurant’s individual atmosphere, but also to its menu pricing and the type of clientele it typically services. “If you go to a large metropolitan area, 18 to 20 percent is the norm; in a more rural area, 15 percent.

The older generation tends to tip 15 percent, but the younger, savvier diners of the era are becoming more knowledgeable.”

Head adds that in relation to service and

Text by Luke Chaffin Photos by Derek Bell tip, of course. But is this a product of performance or deeply ingrained service culture? How much should one tip in the year 2013? Is there still a fixed-percentage standard, a scale? Is there still a general, widely accepted social pattern to follow?

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,

its accompanying gratuity, some customers want a more hands-off “waitron”, while others may look for someone in a vest and suspenders chock with flashy flair, á la Office Space. “Sometimes people want an entertainer. You have to be able to read what the customer is looking for.”

Sarah Moore, a bartender at downtown Rome’s famed Moon Roof and server/bartender at Chili’s, gets to see things from both behind the bar and tableside. “You can be a little more casual bartending versus waiting tables,” Moore explains. “Being able to read the guest and approach the scenario is the biggest difference between the two worlds.” Like Head, she too acknowledges individual restaurant atmosphere as a critical factor in tipping.

Even the time of day, it turns out, can have a major impact on the tips a server or bartender collects. Moore explains, “I work a lot of lunches—it’s that speed that cus-

Free Tip:

WHEN TIPPING YOUR LOCAL BARTENDER, A GOOD RULE OF THUMB IS $1 PER DRINK — APPROXIMATELY 20 PERCENT— DEPENDING ON THE ESTABLISHMENT

tomers crave. They want a fast-food pace, but with a traditional dining experience.”

Tipping algorithms also appear to vary based on the individual customer. Some diners lie in wait, clocking the time it takes to have their drinks refilled; others judge performance on overall timeliness for the duration of the meal; more still choose to survey the general disposition of the server. Some adhere to a set scale, no matter the nuance: 15 percent for basic service, 20 percent (or beyond) for surpassed expectations.

“You just throw your best out there to every table and hope you make 20 percent,” says Dani Cochran, a server at Schroeder’s New Deli in Rome. “People are going to give you what they want to give you. It doesn’t matter what level of service you provide.”

“I strive for 20 percent,” says Moore.

“That is what I expect, because I feel that I 50

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ing to the Fair Labor Standards Act, employers are only required to pay servers who make tips a minimum of $2.13 an hour, which leaves them earning $5-andchange less than the standard minimum wage paid out to hourly earners in other sectors. Some states like California have even opted to raise hourly rates to account for cost of living. In these cases, the employee is allowed to go with whichever statutes provide better overall pay.

“It can be really disheartening at times, but I have been doing this for so long that I take it in stride,” says Cochran, who is known throughout the local food-andbev/wait-staff scene for her colorful humor.

Moon Roof bartender Adam Sikes adds, “I don’t even make minimum wage.

I do have to rely on my tips—a lot.”

While it is inevitable that some guests will leave smaller tips, a consistent response from the servers who depend on them was that, oftentimes, other customers pick up the slack left by lackluster gratuities cashed on other tabs. “I have people that tip me really well,” says Sikes, “then I have people who don’t tip at all.

At end of the night, if I look at what my sales were and my tip equals 20 percent, I’m happy.

“I have a mantra that stays true: It always washes out in the end.”

It should come as no surprise that workers in the hospitality industry have a better grasp on the concept of gratuity— and perhaps greater patience—than the general public.

“Even if you are the worst server in the world, I’d still give you 20 percent,” Head claims. “I know that at the end of the day, it’s how you pay your bills.”

Sikes agrees, “We take care of our

"I HAVE A MANTRA THAT STAYS TRUE: IT ALWAYS WASHES OUT IN THE END." give that level of service.” Of course, some customers require more attention than others.

“If you send me back and forth for endless cups of ranch dressing, well, it’s really about the courtesy,” she laughs.

On the hardliner end of the equation, however, there are still those diners who regard a “standard” gratuity as reward for going above and beyond what is expected. “One misconception about serving is that we make minimum wage,” says Cochran. But accord-

own. We know it’s difficult.”

Yet, as I was asking these questions, I yearned to dig a little deeper into the psyches of each server—you know, to see what really bugs them. For Cochran, citing the first example is easy. He says it’s when doting parents force their shy children to place their own orders. (We have all been privy to the whole, Tell them what you want, buddy! scenario, haven’t we?) In the time it takes to get the timid little one to speak, the table is nearly

dehydrated and the server has fallen asleep.

Head notes a second stressor, “I like the guest to be—the guest. They are coming to treat themselves. It drives me crazy when people have out phones, keys and [other personal items] all over the table.” He goes on to stress the importance of fully enjoying a well-deserved and relaxing evening out on the town without everyday distractions.

Others say their hot-buttons are punched when certain, repeated red-flag queries or requests come in. “I never like hearing the question, What is the cheapest drink you have?” says Sikes, later elaborating on how this kind of simple inquiry often can foretell the rest of the evening with a certain kind of customer. “Or when I hear, If you take care of me, there’s a big tip in it for you. Everyone gets the same quality of service from me. Everyone gets the best that I can do.”

I then asked specifically what the waiters’ preferences were regarding guests who stack their own dirty dishes—i.e. in an effort to assist the wait staff. “That’s a good sign for me,” says Cochran. “That shows me that they either have done this job before or just want to help.”

“It actually makes my job harder,” Head disagrees, “because then I have to figure out how to take it without dropping it on you.”

Understand this clearly: Waiting tables and

tending bar are specialized crafts in and of themselves. Not everybody was born to service others as a primary vocation.

“You have to be personable, and be able to talk to anybody about anything,” Sikes explains. “You need to be able to remember orders and faces—remembering faces is a huge thing. Everyone wants to feel like they are special.”

Head suggests more ways to better cater to his customers, especially when they have never been to the La Scala dining room. “You have to educate your guest; you have to be able to be their tour guide,” he says. Highquality service includes knowing not only your menu, it appears, but also being up to speed on what is happening with your bar customers, as well as the greater community.

Delivering consistent service is also important, because one’s control of his or her own emotions on the job can easily manifest into lower gratuities—not to mention your customers harboring dissatisfaction, perhaps when you begin to dodge certain ones based on how they look or act. “You have to treat everybody like they are going to be the greatest tip you’ve ever had,” says Moore.

“I like to treat everybody as if they were sitting in my house,” says Cochran. “It’s important to anticipate your customers’ needs— take refills to the table without being asked;

treat the entire dining room like it’s your section.”

When guests tip as little as possible—if at all—this greatly discounts the “journey” of the job, and potentially instills further bitterness for those on both sides of the coin.

Don’t be fooled, folks: Many servers must earn the right to approach your table through a painstaking, often months-long process of proving themselves to their superiors. They must make their way up climbing through the ranks—as have most of us at one time or another in our lives. Some begin as dishwashers, some as hosts or hostesses, but rarely do any of the servers you see in local restaurants simply fall into a serving position without due process.

A final, consistent school of thought from most of the servers polled by V3 for this feature: that of a call for would-be customers to keep in mind the critical nature of giving your server or bartender that extra 15 to 20 percent—or whatever you decide is right—and checking to make sure you have enough for dinner and a considerate tip before leaving the house. If you cannot afford an adequate tip, it is quite probable that you can’t afford go out in the first place. Tipping comes down to reciprocal courteousness and basic worker respect, as well as utilizing a time-honored and proven directive: the Golden Rule. VVV

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51

Touching theLine

i

with Kent Howard

was sitting on a hot school bus with 26 highschool students on my way to Perry, Ga., home of the Georgia National Fair, when a thought-provoking conversation occurred between myself and one of the trip chaperones. In it, we talked of our grandparents and their commitment to hard work.

I jumped at the chance to share with him the life story of my grandfather, Lee Howard, the son of a poor Tennessee fur trader who lied about his age on his military application in order to escape crushing poverty, only to serve his country his entire working career—e.g. several tours of duty spanning World War II and Vietnam; the loss of many close friends in battle; trips to faraway lands, while leaving behind a wife and four children; and a dedication to training and preparing young soldiers for military success both on and off the battlefield.

As I was describing his toughness and resilience, my mind kept reverting to his generation’s inimitable work ethic. The old saying, They don’t make ’em like they used to, which we now use to describe cars and houses, could be reasonably applied to depicting the American people in the year 2013.

Concluding a silent pause, my chaperone friend looked at me and said, “Man, our country sure is fortunate that your grandfather’s generation was running it back then, or we would be in even worse shape today.”

One could argue that, yes, as a country we are in “worse shape” right now, both politically and financially. Yet, I tend to believe in the power of positivity—the glass being half full,

Work More. Talk Less.

Rather than fall further victim to the fastgrowing "ESPN-itis" pandemic, how about this: Put on some work boots and hush if you will. I believe that we could be living through the best time in American history if we were to simply commit ourselves to working harder and talking less. For in times of adversity, we are engineered to progress, not regress, and to look for new 52

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opportunities that could help better our collective situation. That is what the American people have done for generations, and I have full faith that it would be no different this time around with a reconstituted national purpose via hard work.

The first step: ridding our ethical code of what I call “ESPN-itis”, an illness by which hyperbolic lip service is granted relevance and legitimacy without question. For example, there are many men and women employed by ESPN to give their opinion on sports. The only problem is, many of these people have never worn a pair of athletic socks in their lives. They are simply folks who are gifted in the art of giving their opinions. America has become so accustomed to opinions and lip service that, simply by right of TV airtime, we now

consider what they have to say valuable and insightful without scrutiny.

A second example is the politician who convinces you to vote for him or her at the polls, predicated on their supposed desire for “change”, but once elected, they refuse to act on their campaign promises. Each election year, this bitter truth slaps us in the face as if we couldn’t see it coming. The truth is that our country still has the ability to do great things, as we have since our in-

I just finished reading Take the Stairs: 7 Steps to Achieving True Success, by Rory Vaden. In it, Mr. Vaden claims that most of us in the modern world “want to be successful and we all want to have a happy life, but we constantly look for the easy way.”

He proposes that truly successful people have earned it by “taking the stairs,” which he defines as the willingness to do what no one else will to get wherever it is you want to go.

The truth is that our country still has the ability to do great things, as we have since our inception.

But these days, no one can seem to stop talking about his or her own greatness long enough to start actually walking it . . . ception. But these days, no one can seem to stop talking about his or her own greatness long enough to start actually walking it, day in and day out. My grandfather’s generation didn’t self-ingratiate nearly to the degree we do today, and they surely didn’t talk about how awesome they were in media interviews. Lee Howard’s generation packed a lunch, put on a hard hat, showed up each day without complaint, and simply got to work.

I couldn’t agree more.

Take the Stairs is mostly filled with pillow-fight musings on life, success, and the pursuit of money. It does, however, on occasion, manage to pierce the core of the Generation-X reader (a.k.a. my peers and I), a large number of whom have a warped perception of work ethic. And just like most of you reading this article, I often talk too much and work too little. (Let’s call a spade a spade.) We think we work hard,

vini vidi vici / v3 magazine

53

and many of us do—but only compared to our friends and contemporaries.

The core-piercing part of Take the Stairs I mentioned earlier is, more or less, that I realize I live in a time where I can give opinions, but those opinions don’t impact the world. I can generate new ideas for businesses and products that I never follow through with, and I can tell faux-war stories of how I walked five miles to school in the snow barefoot (though I really didn’t) and still be important. I admit it, at times, I do feel unappreciated, undervalued, and therefore I act entitled. In Lee Howard’s generation,

I would have been an outcast or a phony for talking too much smack but never doing anything to back it up.

Right now, America talks too much.

It’s time for politicians to start acting on their words, for company leaders to actually put “customers first”, for athletes to work harder to earn their millions, and for individuals like myself to act on those untapped patent ideas. Our country was founded on hard work, and hard work is what has defined America for hundreds of years.

Nevertheless, over the last 20 or so, talk has become the new work.

The generations before ours understood that work comes first.

Before making life decisions, our family members and our political leaders of generations past considered our well-being by way of frugality with their money. They were

disciplined and determined, and, most importantly, they established a culture rooted in work ethic that they hoped could withstand the test of time. We need to take a page from their book and “take the stairs” once more. It’s the only way American will ever return to the top of its game. VVV

Kent Howard is an 11-year NWGA educator, basketball coach and inspirational speaker. To book him for public engagements, call 706.767.3226, or email bookkenthoward@gmail.com

THANK YOU

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hat started out as a casual suggestion from a relative crafted itself into a small-town phenomenon. Cave Spring’s Small Town Christmas in the Country (STCITC) has brought together local artisans and their admirers for well over nine years, and has now become a hallmark of the community.

Carloads flock to downtown Cave Spring from all over each December, descending on Rolater Park in hopes of snagging the perfect handcrafted piece of jewelry, apparel, artwork, themed gift baskets and more from their favorite holiday festival.

Inextricably connected to the event are some of the county’s most famous canned foods, a.k.a. “Somethin’ Special”, made by mother-daughter duo Susan and Amanda Childers.

Last year’s estimated attendance of 3,000 might baffle many—if only because the event took place in and around the private

home of Susan and Fred Childers. “A lot of people didn’t get it,” laughs daughter and festival co-coordinator, Amanda. “They would ask me, ‘Are your parents crazy?’

And I would respond, ‘Yes, yes they are.’ ” Many area residents remember Susan Childers as former principal of Cave Spring

FOR THE CO-COORDINATING COFOUNDERS OF CAVE SPRING'S

Small Town Christmas in the Country , IT'S NO SECRET THAT SOME SOCIAL PHENOMENA SIMPLY OUTGROW THEIR HUMBLER ROOTS

Elementary School, a role she filled until November 2011. Daughter Amanda also works in education, serving her community as a special-needs pre-K teacher at McHenry Primary School.

A picturesque spread of land backed by the Childers’ farmhouse—Amanda describes it as “a Cracker Barrel atmosphere”—had provided the perfect setting for STCITC for many years. But, building on the successes of years past and taking a look at the projected logistics for years to come, the Childers (also writer-publishers of a family cookbook) decided that Christmas in the Country had finally outgrown the family homestead. Hence, going into its 10th year, the now-cherished tradition moves to downtown Cave Spring this Dec. 7-8.

Susan and friend/former coworker,

SUSAN CHILDERS 56

vini vidi vici / v3 magazine

Text by Luke Chaffin Photos by Derek Bell

AMANDA CHILDERS

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Mary Alcorn, say they never intended to create such a large holiday event. What started as a casual Sunday afternoon trunk show one December has, on its own merit, expanded into last year’s 72-vendor festival—so popular and packed for space that a select few were set up in bathrooms, others even in closets. This year, the festival will be incorporated into a larger, communitywide celebration at Rolater Park. Event patrons will experience an expanded roster of 100-plus vendors of all kinds, both on the park grounds (adjacent to the famous town cave) and inside historic Hearn Academy.

The newly coined “Small Town Christmas in the Country” week will begin with the festival and the inaugural Santa Sprint 5K that Saturday, the proceeds of which

will benefit the March of Dimes’ Team Sydnee. Also on the schedule: guided tours of the cave, courtesy of Santa’s elves; an open house and quilt show at the Hearn Inn; a tractor-pulled sleigh ride; keepsake photos on Santa’s knee; a Secret Santa shop for little ones; and live music.

Shopkeepers are invited to stay open later for STCITC weekend, which the Childers hope will encourage patrons to mill around the festival even longer than they might have originally planned. Attendees can expect to duly fill the space beneath their Christmas trees with beautiful wood-turned items, original pottery, jewelry, handcrafted knives, gourd art, hand-knit items, oil paintings, and more. Notable local organizations including the Cave Spring Historical Soci-

"...THIS WAS SOMETHING THAT MOM AND DAD GAVE TO THE COMMUNITY, A FREE EVENT FOR PEOPLE TO COME TO,

EVEN IF THEY DIDN'T BUY A SINGLE THING."

ety, the Cave Spring Downtown Development Authority, and Fairview-E.S. Brown Heritage Corporation will also be a part of this increasingly popular holiday affair.

As for any change in the price of admission, Amanda is proud to announce that the event is still free to the public. “It was really important with the move to continue to not charge an entry fee,” she says, “I felt this was something that Mom and Dad gave to the community, a free event for people to come to, even if they didn’t buy a single thing.” In other words, the STCITC faithful can take heart of the fact that, regardless of a change in venue, many of the family’s famous culinary mainstays will return, including the Childers girls’ chow-chow and cranberry-jalapeno salsa, homemade jerky, Susan’s own pepper jellies, and Amanda’s dill pickles.

Susan also makes it a point to add, “We could not have done it without [my husband, Fred] all these years.” Then, with a laugh, “He hasn’t said that he is glad we are moving it, but I can almost see the relief.”

VVV The 10th Annual Small Town Christmas in the Country will look to fill Cave Springers with the holiday spirit this Dec. 7-8, with vendor hours from 10 a.m. to 4 p.m. both days. For additional information, visit smalltownchristmasinthecountry.com

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From pg. 23, "What Would JFK Do?"

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