1. Introduction
1.7. The neural basis of cognitive impairment in schizophrenia
Tradition dictates that cognac or vintage port, are the correct accompaniments to a cigar. But why ?
Today we smoke cigars at any time we fancy, so why not with a cocktail or a malt whisky? Does the acidity of a cigar need the sweetness of alcohol to cut the taste and compliment the fine nature of the leaf ,or not ?
One chooses a cigar according to mood or occasion in the same way as a wine. They come in varying strengths dependant on the leaves in the roll and are sized according to length and girth. [The girth is given as the ring size or RG. The higher the figure the fatter the cigar.] There are three types used in the filler, which are secured by a Capote, or binder, while the Capa or wrapper dresses the cigar dictating its appearance.
Selecting a beverage is a personal choice but I would like to enlighten you on the values of my personal favourites
Definitive malt whiskies ARE OF A WIDE CHOICE, but one of my favourites includes Scapa [Orkney Isles]
and you may wish to match a Don Gusto Toros. The cigar, is of medium strength. The matched pair, make a long elegant mellow smoke. The malt is soft round and fruity without the burn one gets with cognac and the mellow smoothness of the cigar combines to give a long elegant palate
My next malt whisky choice is Royal Lochnagar produced just below Lochnagar, mountain on Royal Deeside single malt and so has the mineral nose and characteristics of that location. But perhaps because it is matured in sherry casks, or perhaps because of it‟s sweet mellowness, it works very well with the stronger cigars. It brings out the smoothness and style of the whisky with the Don Gusto mellowness. Another great match here is a Don Gusto Torpedo
Other spirits which are an interesting match include Calvados especially an older version and very fine
[Berneroy] is an adventurous match, but be careful there is not too much apple taste, which can be surprising, but the vanilla content should help to overcome this. Try a Don Gusto Corona
Good Cognac of which I will not suggest as that would undermine my roots and I do not wish to enter into a discussion without having the product on hand or knowledge
Moving away from spirits, I would encourage you to try cocktails starting with a Dry martini cocktail, made with quality Gin. Try matching a Don Gusto Lonsdale This particular cigar is a match for most cocktails.
A Cuban cocktail favourite the Mohito, consists of Havana Club Rum, lime, fresh mint and soda and a match for this would be a Don Gusto Corona. Mai Tai‟s and a Singapore Sling go well with a Churchill
Velvet Hammer , a cocktail of vodka, crème de cacao and cream goes very well with a Do Gusto Doublke Corona. The cream and the smoke, with the hint of chocolate and the cigar‟s edge of the earth flavour combine well.
To summarize, cocktails work wonderfully with cigars. The sweeter the cocktail, the stronger the cigar seems to be the general rule. Malt whisky, and Cognac are also a very good combination
PREPARED BY: APPROVED BY: Stefan Schmid
Position: Signature: Position:
Director of
Signature:
Date: Food & Beverage Date:
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE TASK #: 1.21 DEPARTMENT : Restaurant Chinese TASK: Cigarette Service & Presentation JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO HOW TO DO IT WHY
1. When guest orders for a packet of cigarette, the server should repeat the order
2. Issue a captain's order / POS to cover the order
3. Get the cigarette and put it on a plate with a box of matches 4. Bring it to the guest and show it to him, at the same time ask whether he would like us to open the packet
5. Remove the seal, open one side of the foil paper on the top of the cigarette (do not tear off the foil paper)
6. Hold the packet with one hand and hit on the other hand's thumb or index finger gently to let the cigarettes come out of the packet by approx. 1.5 to 2 cm
7. Put the whole packet back on the plate and put it next to the guest
8. Let the guest to take the cigarette out from the packet (do not take out the cigarette for the guest)
9. Have the lighter or matches ready in hand, when the guest hold the cigarette in fingers, light the cigarette for the guest with the other hand to prevent the flame off
To guarantee the best service Possible for all guests at all times.
PREPARED BY: APPROVED BY: Stefan Schmid
Position: Signature:
Date:
Position:
Director of Food & Beverage
Signature:
Date:
Page 1 of 2
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE TASK #: 5.22 DEPARTMENT : Restaurant TASK: Breakfast
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO HOW TO DO IT WHY
Acknowledge guest within 10 sec / 3 meters of entrance.
Establish
Eye contact and smile: “ Good morning sir / madam “ .
If you are busy, say: “ I will be with you shortly sir / madam “ Or call a colleague.
Ask for guest name, rather than the room number.
Use guest name at least twice during conversation.
Guide guest to the table.
Offer choice of seating.
Observe guest and offer a table to meet their individual needs.
E.g. single guest
Hold chair for guest-place, place napkin on lap.
Explain buffet service and dishes on offer, specialties or breakfast Choices.
Staff should have full knowledge of menu composition, so that They can guide the guest in his / her choice when necessary
Offer to take drinks order “ Would you like to have tea or coffee Mr. Miller ?”
If requested, provide the A La Carte Menu open to the guest.
Serve beverage within 5 minutes, remembering who ordered them, Ladies first at all times !!
PREPARED BY: APPROVED BY: Stefan Schmid
Position: Signature:
Date:
Position:
Director of Food & Beverage
Signature:
Date:
Page 2 of 2
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE TASK #: 5.22
DEPARTMENT : Restaurant TASK: Breakfast
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO HOW TO DO IT WHY
Observe guests body language and be attentive to their needs and place. If guests need more time, say: If you need a moment or two, Mr. Miller, would you prefer me to come back ?”
Ask open ended question to establish customers exact needs and Preferences.
Once the guest has decided be neutral as to their choice and support it.
Be flexible and be prepared to modify dishes or accommodate special Orders. Be open and honest about menu request, if necessary check Back with the kitchen before making a commitment.
Remain attentive to guests needs during the meal by regularly passing Through the tables.
When the guest has decided to go for the buffet, assist guest with the Serving.