Resident's Corner

Exploring "The Club Corner" - Something Different, Games You May Not Know

Blog Author — Wed, 02 May 2012 17:07:38 GMT

Hand and Foot – Tuesday Afternoons
Based on rummy principles, this game uses five decks of cards. It is easy to learn, mildly competitive and very sociable, as conversation is compatible during play and partners are changed periodically. This friendly group, led by Vi Mullens, welcomes new players.

Mexican Train – Tuesday Afternoons
Played with colorful double dominoes, Mexican Train is fun and easy to learn. These sociable players gather near the piano in Mt. Clef Terrace at about 2:15 each Tuesday. When the game ends, several of them enjoy dinner together! Contact: Margaret Coe, 3381, coordinator.

Pan – Wednesday Afternoons
Alice Sage coordinates the current group which gathers around the poker table on Wednesday afternoons. A little tough to learn, the rummy-type game involves eight players and eight decks of cards (no 8s, 9s or 10s). Interested in playing (probably substituting) or learning? Call Alice!

Rummikub/Tile – Wednesday Evenings
Two to four people per table play with numbered tiles, a sociable game based on the rummy principles of building runs and sets. Organized by Bill and Wini Nichols, the game is popular, and new folks are welcome to join the four or five tables of players on Wednesday evenings.

Scrabble – Thursday Afternoons
A game for word-lovers, Scrabble currently attracts two tables of players who gather on Thursday afternoons. Lettered tiles of various values are used to form words; competition is brisk as players consult the dictionary and strategize to build scores and block opponents.

Mah Jongg – Tuesdays and Thursdays
This is traditionally a gambling game played with ivory tiles, originally popular among men in China. Lillian Levin, who teaches it, says it takes a while to learn but is fascinating. Alice Sage and Alyce Gietter coordinate play at UVTO.

Introducing Chef de Cuisine Mike Aviles

Blog Author — Wed, 02 May 2012 17:01:53 GMT

A fourth generation Californian with Hispanic roots, Mike Aviles' introduction to "foods" was in helping his grandmother in the family garden plot and the kitchen. When an uncle, who worked with a renowned German chef, gave Mike a set of knives, Mike headed for trade school. In the culinary program at the Art Institute of LA in Santa Monica, he discovered the talent and interest for becoming a chef. Later, with four friends he opened "Amici" near Newark, DE. When Al Maschetti, a recognized food critic, visited (unannounced!) and wrote a rave review, Mike's career choice was verified. Delighted to be at UVTO now, Mike's goal is endorsed and shared by Chef Nick – beautiful presentation of nutritious (low-sodium!) meals, exquisitely seasoned.

Smooth Service in the Dining Rooms

Blog Author — Wed, 02 May 2012 16:56:46 GMT

By Peggy Perry

Congratulations to Nick Albrecht, newly promoted to Food and Beverage Director, and a warm welcome to chef de cuisine, Mike Aviles and the recently appointed supervisors, all four of whom have been promoted from within. Including competent Dining Room Manager Chris Alexander, the leadership team is once again complete. This seems to be the perfect time to explain, briefly, how the dining staff functions.

In the kitchen, Chef Mike oversees twenty-four cooks and a dishwashing crew of twelve. Under Manager Chris's guidance, four dining room supervisors work with eighty servers, runners and bussers. Two genial hosts greet and seat the diners. The "To Go" team processes take-out orders until about 4:30 pm, then joins the servers. Shifts are staggered; many staffers are part time. On a given evening, as one host leads a team of greeters, about twenty-five servers bring beverages and bread, place the dinner orders, and make sure dinners are as requested. Two runners serve the meals, four bussers clear and re-set the tables, and a stocker keeps bread baskets and condiment containers filled.

The supervisors work closely with the serving staff. They help serve beverages, deal with "additions and corrections" to meals served, bring additional items from the kitchen and provide whatever else is requested by the residents. Not authorized to adjust meal credits or wine charges, they often relay requests from residents to the Director. They may stop at tables to greet diners, but will probably not linger long — as they work creatively to keep service flowing.

At times other than peak dinner hours, most leadership team members have specific assignments. Event planner Vicky organizes private celebrations, floor parties and UVTO functions. Joanna types menus and keeps Portal information updated. Mike and Brandon are new and not specialized yet. Chef Mike writes new recipes and menus, and helps buy food and supplies. Primarily he oversees the quality and presentation of residents' meals — "hot and perfect" is his objective! Manager Chris is an administrator, handling training plus personnel paperwork and overseeing supervisors, the host station and service — all geared to maintaining high dining standards. Director Nick is responsible for resident satisfaction. Staff team building is an essential, continuing focus as he encourages "laughing together" as the foundation of serving effectively. Thanks, everyone, for the dining experience you provide!