tage point from which to watch and analyze the action. Before long, I realized what the other employees already knew: that the most successful waiter in the place was • AG- Chapter 6 AUTHORITY Vincent who somehow arranged for patrons to order more and tip higher. The other servers were not even close to him in weekly earnings. So I began to linger in my duties around Vincent's tables to observe his tech- nique. I quickly learned that his style was to have no single style. He had a reper- toire of approaches, each ready to be used under the appropriate circumstances. When the customers were a family, he was effervescent-even slightly clownish- directing his remarks as often to the children as the adults. With a young couple on a date, he became formal and a bit imperious in an attempt to intimidate the young man (to whom he spoke exclusively) into ordering and tipping lavishly
full process, starting at a pH of about 5.6–5.8 by experts. There is a traditional sniffing test, at the beginning and reaching values near 6.4 still in use, for the rapid evaluation of the for the final product. PSE hams have a pH flavor quality of the ham and/or the detection evolution similar to normal ones, after the of any spoilage inside the ham. This tech- initial few days, even though they take more nique consists of the insertion of a small Figure 20.4. Dry-cured ham at the end of drying and before submission to the cellar. Ham is completely covered by a fat layer. Dry-Cured Ham 357 probe to the bones’ junction and then a rapid More recently, hams have been distributed as sniffing detects the flavor or any off-flavor boned pieces, where the bones have been
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