PEI Mussels; pronunciation
Okay, ridiculously dumb question coming up...
Is 'PEI' a written abbreviation only (i.e., people would still say 'Prince Edward Island?' Or is it actually pronounced like 'pay' or 'pie?'
I've just been picked up as a waiter at an upscale restaurant and having worked mainly in dives and not being a huge fan of seafood, I'm a little clueless and slightly too intimidated to ask.
Ahhhh, PEI mussels and Digby diver scallops, is there any finer seafood?
It's "pee-ee-eye", by the way. If you feel silly saying that you can always say "Prince Edward Island", but even residents call it P.E.I.
If you're being fulsome in your description when reading it, you should say "Prince Edward Island", because not everyone will know what it means.
No, really, it is pronounced pee-eee-eye, just like the letters. Prince Edward Island is a great source of shellfish, little pollution because their ocean currents carry all the junk offshore, but saying "Prince Edward Island" every time sounds pretentious.
Good luck in the new job.
I totally disagree. Every "upscale" restaurant I've worked at or dined at takes pride in sourcing its ingredients. While checkman is from New England where "PEI" mussles may be well known to the point of being passe, someone in the Baltimore/DC area where asiege2 works may not be as familiar with the vernacular abbreviation. I think it would sound more pretentious to use "PEI" in this situation.
That's why you should ask your captain....
I suggest asking your captain. You will make a much better impression and go further in the industry and learn more if you ask for clarification immediately. I work BOH, but remember one server telling me that he had just seen the report from a "secret diner" who noted that waiters were using "kitchen phrases" in the front of the house, which caused the servers scores to be lowered.
If PEI is written in your notes for the day for a special, I'm 99% sure it's just out of efficiency for the staff. Because really, how many people order like this:
I'd like the old strip black and blue, sans pepper, S.O.S
(Translation--aged strip steak, as rare as possible, no pepper, with the sauce on the side)