Making the Most of the Toast

I was at a black-tie fundraiser for a non-profit organization when it happened.

The big toast was about to commence. The main speaker increased his volume as we approached the evening’s crescendo.

In moments, he would utter some triumphant words about the organization, challenge the crowd to offer even more support in the upcoming year (i.e., write an even bigger check), and offer an inspiring toast to the organization and all of its wonderful sponsors.

Then we would all celebrate by yelling “Cheers,” hoisting our glasses in the air, and throwing back some cost-effective bubbly.

(By the way, never actually speak the word ‘bubbly;’ it’s just bad form.)

As the speech waxed, servers busily filled everyone’s champagne flutes for the big toast.

And then it happened.

In the gloom of the reception hall, I saw my table’s server hover the bottle over my champagne flute. But he didn’t pour.

Instead, he stared fixedly at my glass for a moment, then whisked it away in a blur of motion. He returned a second later with (I presume) another glass, and filled it.

That was it.

I have no idea what he saw wrong with my original glass in the semi-darkness, or even how he had seen whatever it was.

But it was clear that this gentleman was looking out for me and was concerned about problems that I didn’t even know existed…THAT’S how much he cared about doing his job well.

It was a non-tipping event, so he had nothing to gain other than the satisfaction of knowing that he did his very best and maintained very high standards.

And that’s why I admired his action so much.

So Kudos, Masterson’s Catering employee.

I toast your outstanding service and dedication to quality, and I thank you for inspiring us to offer the same proactive, dedicated service to our clients.