The are mainly two things that strikes me as so wrong with diners being fussy at decent restaurants. First of all, the best dining experiences have always been when I've put myself in the hands of a good chef and let them surprise me and allowed myself to be open to something I wouldn't normally try. Can it go wrong? Sure. I guess that's where some are much more risk averse whereas I'm willing to occasionally have a lackluster or even bad meal for the sake of having a really good meal because I trusted the establishment (and their reputation) to do what they do well. If they let me down, I'll consider the circumstances and decide whether it was something fundamentally wrong and it's not worth going back, or if they just decided to be daring and it didn't quite work as well as they thought it did and maybe I'll cut them some slack and give them a go again. Of course, it's their meal and if they want to just have mediocre, predictable dinners that they recognize then I guess you could say that's their business. However that brings me to my second point.
Many diners in the states are not only entitled pieces of shit, but ignorant and entitled pieces of shit. The perspective they usually have is, "I'm paying this establishment to make my food so they damn well better accommodate my special (non allergy related) requests!" But see, from where I stand eating out is not supposed to be a cookie cutter process where each restaurant makes it just the way you've had it before. There should be an element of risk as you trust in the skill and reputation of the establishment. More importantly, there is an art to it. Yes, I realize that in many respects the cooking line is much like an assembly line even in high end restaurants, but that's because all the thinking about what to put on the menu was made earlier and now it's just a matter of replicating the dish whenever someone orders it. And it still takes skill to do it properly. It's an art form. And it's amazing to me that so many diners have no problem going to a nice establishment and nitpicking a dish to death with special requests, but hardly anyone would entertain the notion that the "customer" at a ballet or opera should be standing off stage telling the actors/dancers how it should really be done. Especially since most of these diners wouldn't have a fucking clue how to execute the dish properly.
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Viscount Islands[INSERT SoKo HERE]...it was the summer of my lifeRegistered Userregular
edited October 2010
:^:
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I want to do with you
What spring does with the cherry trees.
The are mainly two things that strikes me as so wrong with diners being fussy at decent restaurants. First of all, the best dining experiences have always been when I've put myself in the hands of a good chef and let them surprise me and allowed myself to be open to something I wouldn't normally try. Can it go wrong? Sure. I guess that's where some are much more risk averse whereas I'm willing to occasionally have a lackluster or even bad meal for the sake of having a really good meal because I trusted the establishment (and their reputation) to do what they do well. If they let me down, I'll consider the circumstances and decide whether it was something fundamentally wrong and it's not worth going back, or if they just decided to be daring and it didn't quite work as well as they thought it did and maybe I'll cut them some slack and give them a go again. Of course, it's their meal and if they want to just have mediocre, predictable dinners that they recognize then I guess you could say that's their business. However that brings me to my second point.
Many diners in the states are not only entitled pieces of shit, but ignorant and entitled pieces of shit. The perspective they usually have is, "I'm paying this establishment to make my food so they damn well better accommodate my special (non allergy related) requests!" But see, from where I stand eating out is not supposed to be a cookie cutter process where each restaurant makes it just the way you've had it before. There should be an element of risk as you trust in the skill and reputation of the establishment. More importantly, there is an art to it. Yes, I realize that in many respects the cooking line is much like an assembly line even in high end restaurants, but that's because all the thinking about what to put on the menu was made earlier and now it's just a matter of replicating the dish whenever someone orders it. And it still takes skill to do it properly. It's an art form. And it's amazing to me that so many diners have no problem going to a nice establishment and nitpicking a dish to death with special requests, but hardly anyone would entertain the notion that the "customer" at a ballet or opera should be standing off stage telling the actors/dancers how it should really be done. Especially since most of these diners wouldn't have a fucking clue how to execute the dish properly.
Define decent restaurant, when I think of this I picture a place where more than half the kitchen staff can speak fluent English.
The are mainly two things that strikes me as so wrong with diners being fussy at decent restaurants. First of all, the best dining experiences have always been when I've put myself in the hands of a good chef and let them surprise me and allowed myself to be open to something I wouldn't normally try. Can it go wrong? Sure. I guess that's where some are much more risk averse whereas I'm willing to occasionally have a lackluster or even bad meal for the sake of having a really good meal because I trusted the establishment (and their reputation) to do what they do well. If they let me down, I'll consider the circumstances and decide whether it was something fundamentally wrong and it's not worth going back, or if they just decided to be daring and it didn't quite work as well as they thought it did and maybe I'll cut them some slack and give them a go again. Of course, it's their meal and if they want to just have mediocre, predictable dinners that they recognize then I guess you could say that's their business. However that brings me to my second point.
Many diners in the states are not only entitled pieces of shit, but ignorant and entitled pieces of shit. The perspective they usually have is, "I'm paying this establishment to make my food so they damn well better accommodate my special (non allergy related) requests!" But see, from where I stand eating out is not supposed to be a cookie cutter process where each restaurant makes it just the way you've had it before. There should be an element of risk as you trust in the skill and reputation of the establishment. More importantly, there is an art to it. Yes, I realize that in many respects the cooking line is much like an assembly line even in high end restaurants, but that's because all the thinking about what to put on the menu was made earlier and now it's just a matter of replicating the dish whenever someone orders it. And it still takes skill to do it properly. It's an art form. And it's amazing to me that so many diners have no problem going to a nice establishment and nitpicking a dish to death with special requests, but hardly anyone would entertain the notion that the "customer" at a ballet or opera should be standing off stage telling the actors/dancers how it should really be done. Especially since most of these diners wouldn't have a fucking clue how to execute the dish properly.
Define decent restaurant, when I think of this I picture a place where more than half the kitchen staff can speak fluent English.
ahahahahahahahahaha
Even at many of the finest restaurants, most of the kitchen staff is going to be south american buddy. They are the backbone of the restaurant industry, the workhorses who generally can do it all because they've worked their way up from the bottom without complaint. They can do just about anything in the kitchen usually because at some point they did just about every job in back.
You seem to be precisely the type of ignorant diner I was talking about, but that's just based on this post so maybe I'm wrong.
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AntimatterDevo Was RightGates of SteelRegistered Userregular
I'm the type that will just order a salad as is even if I know it has cucumbers and then just pick the cucumbers off. However, I have friends that won't eat raw onions on anything or sour cream or what have you and they ask for it without. This does not annoy me one bit so I'm just a little confused here.
There's this diner here where the chef has a fixed menu, only serves two room seatings a night, no substitutions and if you don't like the way something is cooked you are promptly told to go die in a fire.
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FandyienBut Otto, what about us? Registered Userregular
There's this diner here where the chef has a fixed menu, only serves two room seatings a night, no substitutions and if you don't like the way something is cooked you are promptly told to go die in a fire.
I'm fine with that. In fact, some day usagi and I will go to The Harbfarm, one of the most highly acclaimed restaurants on the west coast. They have theme menus that they run for a week or two typically, but when you make a reservation you're just trusting that they're going to take good care of you. About $200/head but I have no doubt it'll be fantastic even though we won't know in advance what we're eating.
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FandyienBut Otto, what about us? Registered Userregular
I didn't like potatoes that weren't in french fry form until I was 18 or so
I felt like I might barf just by having one in my mouth
I am Irish and Polish -- my body is like 90% potato
then one day I had a potato and it was great
who knows, maybe my mom just can't cook potatoes for shit
It's all too common for people to grow up hating certain foods simply because their mothers didn't know how to prepare it. It's wonderful taking someone like that and showing them how good that ingredient can actually be, and converting them to loving it.
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Garlic Breadi'm a bitch i'm a bitch i'm a bitch i'm aRegistered User, Disagreeableregular
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Many diners in the states are not only entitled pieces of shit, but ignorant and entitled pieces of shit. The perspective they usually have is, "I'm paying this establishment to make my food so they damn well better accommodate my special (non allergy related) requests!" But see, from where I stand eating out is not supposed to be a cookie cutter process where each restaurant makes it just the way you've had it before. There should be an element of risk as you trust in the skill and reputation of the establishment. More importantly, there is an art to it. Yes, I realize that in many respects the cooking line is much like an assembly line even in high end restaurants, but that's because all the thinking about what to put on the menu was made earlier and now it's just a matter of replicating the dish whenever someone orders it. And it still takes skill to do it properly. It's an art form. And it's amazing to me that so many diners have no problem going to a nice establishment and nitpicking a dish to death with special requests, but hardly anyone would entertain the notion that the "customer" at a ballet or opera should be standing off stage telling the actors/dancers how it should really be done. Especially since most of these diners wouldn't have a fucking clue how to execute the dish properly.
What spring does with the cherry trees.
this is cool and all but sometimes its like BRO i just wanna play some VIDEOGAMES
that fucking book goddamn
These are the questions
objectivism is the light
Also I rarely ever go to a restaurant nice enough to have things like chefs. I mean I would like to but college
what kind of puppy
Define decent restaurant, when I think of this I picture a place where more than half the kitchen staff can speak fluent English.
ahahahahahahahahaha
Even at many of the finest restaurants, most of the kitchen staff is going to be south american buddy. They are the backbone of the restaurant industry, the workhorses who generally can do it all because they've worked their way up from the bottom without complaint. They can do just about anything in the kitchen usually because at some point they did just about every job in back.
You seem to be precisely the type of ignorant diner I was talking about, but that's just based on this post so maybe I'm wrong.
did you feel like P Diddy
that is exactly the same as saying you hate pirouettes and demanding that the ballet dancers don't do any
you suck
Then you shouldn't have ordered the sour cream filled ravioli in sour cream sauce and the sour cream bisque.
butts
also I know I say it all the time but bluecheese is the best
god its so good
There's this diner here where the chef has a fixed menu, only serves two room seatings a night, no substitutions and if you don't like the way something is cooked you are promptly told to go die in a fire.
course, they don't have to be rude when making requests for food
I felt like I might barf just by having one in my mouth
I am Irish and Polish -- my body is like 90% potato
then one day I had a potato and it was great
who knows, maybe my mom just can't cook potatoes for shit
I'm fine with that. In fact, some day usagi and I will go to The Harbfarm, one of the most highly acclaimed restaurants on the west coast. They have theme menus that they run for a week or two typically, but when you make a reservation you're just trusting that they're going to take good care of you. About $200/head but I have no doubt it'll be fantastic even though we won't know in advance what we're eating.
It's all too common for people to grow up hating certain foods simply because their mothers didn't know how to prepare it. It's wonderful taking someone like that and showing them how good that ingredient can actually be, and converting them to loving it.