Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
...when you go to a restaurant - stay home.
Nobody can predict the future, some are very good at it but nobody out there has balls of crystal, that I know of. You can prepare all you want but still not be 100% right for the evening. You can be out of an entree halfway through the night for no other resaon than it went over better than expected the first half of the evening. You have your policy on *where* you want your customers to do their "heavy waiting", either "standing and waiting" or "sitting and waiting", but it should never, EVER be both. Either way, you are likely going to **** of SOMEBODY with your choice, there is no win-win there, and yes -- you can have an otherwise cherished, perfect customer decide to show up with their child one night, and you have to make a snap decision: "who do I move here???" and again there is no pleasing both parties. And for the pompous ass who remarked "I don't care about your back-of-the house excuses for things not being right" (slightly paraphrased): YOU should stay home by yourself, maybe learn a little bit about "the inevitable interaction of human presence in everyday life" by depriving yourself of it for a couple of decades. Newsflash for ya, asswipe: People call off work. They slip on wet floors and have to go home. They burn themselves and need to run to the ER. They have unavoidable intrusions into their lives, not all of which are timed to coincide exactly with your perfect dining experience. Another flash, whiz kid: the "side jobs" done by restaurant staff are essential to the big picture. Sorry as all hell that your waitress has watch over the coffee machine or needs to wrap silverware/napkins sometime during the evening. Perhaps we should just have a Coffee Captain and a Place Setting Patrol on staff for 8 hours a night so you don't need to wait a few moments for your first drinks to arrive? Of course that would chew into the profit margin and, oh hell, what if it forces us to close eventually, but hey, you had your 100% perfect, controlled dinner. The bottom line remains - if you want perfection and guaranteed results: book the entire place for yourself, pre-order your meals the day before, and pay for the whole staff for the evening. If not, please quit your whining. -- _________________________________________ If u are gonna say that I said something, please say what I REALLY said. ($1 Earl) |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Temperature-controlled tea cup/pot warmer | Tea | |||
WTC Towers: The Case For Controlled Demolition | General Cooking | |||
Bordeaux Reality Check | Wine | |||
Reality Check - Vine Irrigation Needs | Winemaking | |||
Temp controlled brewing cabinet. | Winemaking |