...Restaurant Evaluation You know when you are in a great restaurant when everyone has a huge smile on his or her face as soon as you walk through the door. It’s has a hometown feeling and military friendly attitude, since 1981 Tripps has been committed to guest satisfaction. (Battleground Group, 2008) They are well known for their amazing food quality, and there made from scratch meals. With many locations nation wide you can always fulfill your cravings. When enjoying your meal here it’s hard to even think about prices, oh but they have it covered since it has the most affordable prices you cant beat that anywhere else. The comfortable atmosphere makes you feel right at home so leaving is not an option. When it comes to 100% Certified Angus Beef they serve the most juiciest and flavorful on the planet. No place brings back memories like this amazing restaurant. You almost always consider prices when it comes to dining out whether it is expensive or affordable. When dining out at Tripps prices may vary depending on the meal you order. The economy has made a huge impact on the pricing but nevertheless it has still managed to remain affordable. Placing a price on good quality food is simply acceptable at this restaurant, because you will be willing to pay for the great taste that is promised to you. On average our family would eat for around $50 total, you can’t beat that. Military families receive a discount and free desert. When you are on the hunt for a great tasting steak...
Words: 574 - Pages: 3
...zester, one wooden spoon and my thermometer. Before putting my equipment into my rolled chef bag, I make sure my knives are sharp. I know my knives are sharp when my knife is able to cut through my arm hair like a new razor. I leave my house by 1:45 pm to arrive to the event by 3pm. I usually arrive to the event 20 minutes earlier to park my car and entire the event. Once I arrive at the parking structure the valet person checks my ID card to validate my parking. I then cross the street from the parking structure where the event is held and go through a security check. After the security check, I walk up a small steep hill to check in at the volunteer booth. I am then given a name badge and a raffle ticket to be entered into next years California Winemaster event for free. Once I’m checked into the event I’m given an assignment. Since working the event for the last five years I’m always given the same assignment equipment check. I am given a list of equipment that should be at the tables of the different restaurants that were requested by the chef. I then take a small group of volunteers to come along with me to grab the equipment if any is missing from the table and check it off the list. I also have the volunteers walk around to make sure that every table has plates, napkins, and forks for the chefs to plate their food on. Once I’m done with this assignment usually chefs start arriving and we volunteers are assigned to chef to help the chefs prep, cook or heating up their...
Words: 587 - Pages: 3
...Beef Breeds 1. Angus The number one contender is Angus Cattle. Angus is known for its meat that has fine muscle fibers and even marbling this gives them the high value and sought after taste. Angus was first imported to Victoria, Kansas from Scotland in 1873, and has become the most dominate beef cattle breed in the United States. Angus beef makes up for than 60% of our commercial cowherd. Not just any beef can be Certified Angus beef. The beef must meet ten strict requirements, which include hide color, marbling, and rib-eye size. The reasons that Angus is so sought after by cattle farmers and meat producers is they have great characteristics. These include being resistant to harsh weather, they are undemanding and adaptable and good natured. They mature extremely early and have a high carcass yield. They are also used as a genetic “de-horned” due to the fact the polled gene is passed on as a dominate trait. 2. Herford The number two spot goes to Herford beef. The Herford originated in England .Herford beef is known to be a good quality meat. They are known for their foraging ability and their ability to live to an old age. They are well developed in the regions of valuable cuts- the back, loin, and hind quarters or round. Some females live to produce calves beyond the age of fifteen years. Many cattle breeders keep their elderly cattle until they pass of old age. They have a high percentage of calf crops and are docile and easy to manage. They have early maturity...
Words: 721 - Pages: 3
