More restaurants need.....

Discussion in 'Food & Cooking' started by alaminute, Oct 27, 2014.

  1. alaminute

    alaminute

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    I saw this thread in eater and wondered what all my foodie friends here at cheftalk would finish this sentence with 😃

    I said ... Foie gras
     
  2. french fries

    french fries

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    Man, try eating at restaurants in France for a while: ALL restaurants serve Foie gras there, it's just.... too much. You get tired of it after 3 days. Appetizer: foie gras. Entree: something stuffed with foie gras. Dessert: foie gras ice cream. 

    Sorry, I'm more reacting than I am responding. /img/vbsmilies/smilies/smile.gif
     
  3. ljokjel

    ljokjel

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    French Fries said: "More restaurants need less foie gras."

    My contribution: More restaurants need more educated guests.
     
  4. kuan

    kuan Moderator Staff Member

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    Professional servers.  Which means they need to make good money, upwards of 50k/year.
     
  5. grande

    grande

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    Professional cooks. Ditto what kuan said about servers; labor pool is too thin these days.
     
  6. grande

    grande

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    Or equipment budgets!
     
  7. kuan

    kuan Moderator Staff Member

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    A walk in cooler that doesn't drip water on a humid day?  ;)
     
  8. grande

    grande

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    ...or a rainy day in my case
     
  9. chefross

    chefross

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    Foi Gras.................PETA at it's best....especially in New York
     
  10. lagom

    lagom

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    More restaurants need to ignore social media ie. Yelp and facebook. They are amazingly not so big here yet but everything ive seen about restaurants responding to negitive reviews does them no good.
     
  11. laurenlulu

    laurenlulu

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    A tilt skillet, my kitchen doesn't have one unfortunately
     
  12. allanmcpherson

    allanmcpherson

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    Lagom, here here!
     
  13. flipflopgirl

    flipflopgirl

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    In total agreement with the pro server comments.
    My mentor had me shadow a few (as well as a butler) way back when I was starting out.
    These day unless we are dropping a few hundred on a "destination" place it is all teenagers who cannot even bring cocktails to the table.

    mimi
     
  14. panini

    panini

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    personal feedback from its customers. I can't recall seeing a chef out on the floor in years, even the mom and pop places.
     
  15. koukouvagia

    koukouvagia

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    A completely unfair and elitist statement. What does that even mean?
     
  16. koukouvagia

    koukouvagia

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    I've never seen a chef come out unless it was to greet someone he knows. On the flip side, I've never seen a customer request to speak to the chef either. It goes both ways.

    How does a chef wish to receive negative feedback? Because that is hard to do. Recently I went to a restaurant I've been frequenting for 17 yrs. it's my favorite Italian joint in NYC. I've ordered many items on the menu but my very top favorite is linguini a vongole. The pasta is cooked perfectly, the white wine sauce is briny and garlicky, the cherrystone clams are abundant and still in their shells. Simple cooking at its best.

    However, last time I ordered it it was completely different!!! They used those little teeny tiny clams, the pasta was overcooked, nary a piece if garlic in sight. And the whole dish was watery and bland. That's a big diversion after 17 yrs. My impulse was to send it back but we were in a rush to get somewhere after dinner and so I stuck it out. I did complain to the waiter though, I asked if there was a new chef in the kitchen because the dish was so different. He shrugged and didn't know anything but said he would pass my comments on to the chef. Who knows if he did. Should I have been more insistent?
     
  17. ljokjel

    ljokjel

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    The typical guest who orders ribeye and then complain, because he wanted something like a tenderloin.

    Educated in the way of knowing what they want, order and expect. Still elitist and unfair?
     
    Last edited: Oct 28, 2014
  18. koukouvagia

    koukouvagia

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    Yes it is. One shouldn't need a degree in culinary arts to dine out. So what if someone complains about te ribeye? They've also just learned a valuable lesson. I remember when I was a teenager I went to a restaurant with my mother and I wanted steak. So I ordered a halibut steak thinking it was beef. I was shocked to discover that halibut is a fish, that fish could be cut into a steak, and that halibut is delicious.
     
  19. lagom

    lagom

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    I have to say Im fortunate enough to have the time to go into the dinning area during service and chat with my patrons. Its because I am lucky enough to have people I can trust to do what I want in the kitchen even if Im not there. A majority of chef dont have this luxery.


    @ Koukouvagia.

    While I dont expect my patons to have a culinary degree There are some that dont have any common sense/ decency to even pay attention to what they order or to the descriptions that service personal give them. So yes, while you as a teen ordered Halibut steak, loved it even though it was fish, and had a positive memory, I expect that if a patron orders calimari when it arrives that they dont ask WTF is octapuss doing on my plate.
     
  20. kuan

    kuan Moderator Staff Member

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    Well, in a way yes, still.  You might consider writing your menu a little more clearly without being pretentious, or that the servers communicate clearly.  These are paying customers by Toutatis.  They came to the restaurant for a reason.

    I imagine the menu could read something like:

    14oz Ribeye.  The star of the Texas steakhouse.  For those who prefer a meatier flavor and don't mind a little extra fat.  Not as tender as a filet mignon, but on the other hand, big eaters will appreciate the more substantial cut.
     
    Last edited: Oct 28, 2014