SOUTH AFRICAN CULINARY HERITAGE
The book South African Culinary Heritage by Eunice Rakhale, is about local food history and traditions interlaced with family conversations. It illustrates the culinary diversity of Southern African cuisine and some neighbouring countries, comparing the similarities and unique palatable heritages thereof. Written in a conversational style, the book is a handy culinary compilation which will bestow the reader with explorations regarding local African lifestyles history, art, clothing, music and perhaps even some song and dance. For tourists visiting these African countries – possessing a diversity of ethnic cultures, it is a worthy read regarding heritage and of-course African cuisine. A guide which should be included in any tourist’s travel pack and families. It is about a genuine story told with an extraordinary ability that draws parallel between the author’s struggle in the restaurant industry and in her personal life. Ultimately, her passion for food is where she finds solace to learn, heal and grow. Mother Daughter relationships can be extremely complex and Eunice is no exception. In the book, besides a plethora of authentic recipes and history, she shares candidly about her strained relationship with her daughter Mothei Makhetha. Being estranged for seven years, Mothei writes her mother a letter, in a desperate cry for help, which she hopes will begin the healing process. After receiving the letter, circumstances of her life took Eunice back home to her mother in Moletsane, Soweto. This happens while she is researching her culinary book authenticating the recipes through the help of her mother. This handing down of recipes from her mother gets them connected on a very deep level, thus, creating compassion and trust they never had. In desperation Eunice seeks counselling from her own mother to try and mend the relationship with her daughter. Their journey is one of true and sincere conversations handed down from one generation to another, around family meals and prayerful family meetings.
The book South African Culinary Heritage by Eunice Rakhale, is about local food history and traditions interlaced with family conversations. It illustrates the culinary diversity of Southern African cuisine and some neighbouring countries, comparing the similarities and unique palatable heritages thereof. Written in a conversational style, the book is a handy culinary compilation which will bestow the reader with explorations regarding local African lifestyles history, art, clothing, music and perhaps even some song and dance. For tourists visiting these African countries – possessing a diversity of ethnic cultures, it is a worthy read regarding heritage and of-course African cuisine. A guide which should be included in any tourist’s travel pack and families.
It is about a genuine story told with an extraordinary ability that draws parallel between the author’s struggle in the restaurant industry and in her personal life. Ultimately, her passion for food is where she finds solace to learn, heal and grow.
Mother Daughter relationships can be extremely complex and Eunice is no exception. In the book, besides a plethora of authentic recipes and history, she shares candidly about her strained relationship with her daughter Mothei Makhetha. Being estranged for seven years, Mothei writes her mother a letter, in a desperate cry for help, which she hopes will begin the healing process. After receiving the letter, circumstances of her life took Eunice back home to her mother in Moletsane, Soweto. This happens while she is researching her culinary book authenticating the recipes through the help of her mother. This handing down of recipes from her mother gets them connected on a very deep level, thus, creating compassion and trust they never had. In desperation Eunice seeks counselling from her own mother to try and mend the relationship with her daughter.
Their journey is one of true and sincere conversations handed down from one generation to another, around family meals and prayerful family meetings.
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Eunice Rakhale-Molefe
Guests appreciate a cleared and uncluttered table, and –
half the time – will always be happy to help in this regard.
Employees should note that eating must be done at
allocated times, and never off the guests’ plates. It is rude
and disrespectful to gossip about customers among
ourselves, even when we think our language is foreign to
them. Spread yourselves among tables to avoid chit-chats.
HANDLING GUEST COMPLAINTS
Do Not Panic or Aggravate the Guest: The first and
important thing to remember is that the guest is an ordinary,
fellow human being, and that you do not have to panic while
fielding a complaint. Try to listen intently as are taking note
of the problem; and you should try your utmost not to argue
or make any excuses.
Often, people want to be heard. The ability to say, “I am
sorry,” is a virtue that you should practice within and around
the close family members. If you cannot say, “Sorry” to your
colleagues, or to your child, brother, sister, mother or father,
then there is no way you can say, “Sorry” to an angry
stranger.
That is a virtue you learn from home. Apologise and try and
solve the problem on your own; and, if the guest insists on
calling a manager, oblige the patron and consult someone
of a senior rank. Each step of the way, obliging our guests,
respectfully, shows that we take our business seriously.
Be Sincere and Remove the Problem: Ask the guest if
you may remove the problem, if it is the food (and
everything that accompanies the meal, including the cutlery)
or the drinks, and replace these, immediately, without
offering a free dessert. As a waiter, you have no authority to
do so. Be sincere in your handling of the problem, and
inform the floor manager.
Establish the Real Source of the Problem: We should
strive to establish the real source of the problem, so that
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