The restro rating thread made me think of an article I read in the
print version of Food Arts. Luckily it's online now. I found it very
amusing.

Lou

From he

http://www.foodarts.com/Foodarts/FA_...41,472,00.html

129 Cardinal Sins
Prose for Pros: A step-by-step guide to restaurant perdition

Eric Ripert's new book, On the Line, co-authored with Christine
Muhlke, places much less emphasis on recipes than it does on the
behind the scenes workings at New York City's Le Bernardin, the iconic
fish restaurant the star emblazoned chef co-owns with Maguy LeCoze,
who, with her brother Gilbert, transported it from Paris to Manhattan
in 1986. Co-author Muhlke itemizes the contents of the walk-ins and
pantry, tallies weekly orders from 800 tablecloths and 4,500 napkins
to 60 pounds of garlic and six pounds of black truffles. (Not to
mention the 500 pounds of black bass.) She decodes the language of the
kitchen down to the slang and explains each and every job, both in the
kitchen and in the front of the house. She details the painstaking
process of creating new dishes. But some of the most riveting reading
details the subtle nuances of seamless service. To maintain a stellar
image, vigilance is all, as the chapter headed "Cardinal Sins," an
unforgiving litany of no-nos handed to every new employee and
reprinted below, makes abundantly clear. Forget that they're also
dubbed "Monumentally Magnificent Trivialities," this is a list worth
posting on any ambitious restaurant's kitchen wall.

1. Not acknowledging guests with eye contact and a smile within 30
seconds. First impressions count!
2. Not thanking the guests as they leave. Last impression!
3. Not remembering the guests' likes and dislikes!
4. Not opening the front door for guests.
5. Silverware set askew on the tables.
6. Tabletop that isn't picture perfect.
7. Forks with bent tines.
8. Unevenly folded napkins.
9. Chipped glassware.
10. Tables not completely set when guests are being seated.
11. Dead or wilted flowers on the tables.
12. Tables that are not leveled.
13. Salt and pepper shakers that are half empty.
14. Salt or sugar crusted inside the shakers.
15. Carelessly placed items on the tables.
16.Table linen with small holes, rips, or burns.
17. Clutter or junk. Watch the trays, gueridons, etc.
18. Pictures on walls not leveled.
19. Tables not properly cleared.
20. Burned-out lightbulbs.
21. Clattering dishes. Be quiet!
22. Dropping china, silverware, or glassware.
23. Murky or smelly water in flower vases.
24. Wobbly tables or chairs.
25. Broken chairs.
26. Needing to be center of attention. Give the ego a break!
27. An "I'm doing you a favor" attitude.
28. Socializing with certain guests while ignoring
others!!!!!!!!!!!!!!!!!!!!
29. Being too familiar or excessively chatty.
30. Having a visible reaction to the amount of the tip.
31. Ignoring obvious attempts to get attention.
32. Making light of a guest's complaint.
33. No sense of humor.
34. Orders that arrive incomplete.
35. Not acknowledging guests as soon as they're seated.
36. Not providing service to tables in order of their arrival.
37. Wrong pacing: meal service too fast or too slow.
38. Not providing a place for meal debris-e.g., shells!
39. Food sitting visible on gueridon.
40. Necessary condiments that don't arrive with food.
41. Lack of eye contact.
42. Talking to the order pad.
43. Not repeating each item as the guest orders.
44. Not naming each item as you serve.
45. Addressing the woman as "the lady." (Times are changing!)
46. Thumbs on the plate during service.
47. Stacking or scraping dishes in front of guests.
48. Approaching a table with another table's dirty dishes.
49. Entering the guests' conversation without invitation.
50. Interrupting or asking questions while a guest's mouth is full.
51. Handling silverware by the eating surfaces.
52. Holding glasses by the bowl or rim.
53. Language that is too formal or casual.
54. Asking men for their orders before asking women.
55. Not having total focus when at the table.
56. Giving guests the feeling of being "processed."
57. Not really listening when spoken to.
58. Being too hurried to be attentive.
59. Not establishing rapport with the guests.
60. Appearing stressed or out of control.
61. Not bringing something the guest requests.
62. Providing inconsistent service. (Dig down, you can do it.)
63. Not bringing a replacement (sugar, butter, etc.) before taking the
empty one away.
64. Not removing extra place settings.
65. Inability to answer basic menu questions.
66. Not knowing what brands are carried at the bar.
67. Placing a cocktail napkin askew or upside down.
68. Not warning about hot plates or beverages.
69. Dropping plates instead of presenting them.
70. Not bringing all the serviceware needed for the menu item.
71. Serving with an elbow in the guest's face.
72. Inconsistent service methods.
73. Not refilling water or coffee.
74. Not moving with the "speed of the room."
75. Not checking back within a few minutes of serving the course.
76. Not visually checking on each table regularly.
77. Not clearing one course completely before serving the next (e.g.,
toast, finger bowls).
78. Removing plates before all guests are finished.
79. Clearing plates without permission.
80. Not clearing plates promptly.
81. Vanishing waiters.
82. Not continuing to service the table once you have presented the
check.
83. Watching while the guest completes the credit card slip.
84. Dribbling wine on the table while pouring.
85. Resting the wine bottle on the rim of the glass.
86. Spilling food or beverage.
87. Wet, stained, or incorrectly added checks.
88. Poor personal sanitation practices (touching, scratching, etc.).
89. Standing around doing nothing.
90.Using poor grammar when addressing a guest.
91. Pointing in the dining room.
92. Rattling pocket change.
93. Walking past items dropped on the floor!!!!!!!!!!!!!!!
94. Answering a question with a question.
95. Soiled or ill-fitting uniforms.
96. Filthy footwear.
97. Slouching or poor posture.
98. Distracting accessories.
99. Obvious hangovers.
100. Bandages on hand.
101. Smelling like cigarettes.
102. Excuses for anything-anytime.
103. Personal conversations loud enough for guests to hear.
104. Whining or complaining.
105. Arguments or displayed anger.
106. Flirting with guests.
107. Speaking in incomplete sentences.
108. Not serving hot food hot.
109. Cold bread or rolls stale around the edges.
110. Incomplete orders.
111. Improperly chilled wine or beer.
112. Drinks without a stirrer or straw.
113. Improper glassware.
114. Dried-out or slimy fruit garnish.
115. Lukewarm coffee.
116. Overly strong or weak iced tea.
117. No fresh glass with a fresh drink.
118. Water, iced tea, or coffee not promptly refilled.
119. Coffee in the saucer!!!!!!!!!!!!!!!!!!!
120. Pouring anything from a stained container.
121. Awkward, improper, or inept wine service.
122. Popping a Champagne cork.
123. Pouring regular coffee into a cup instead of decaf.
124. Not getting the order right the ?rst time.
125. Serving the wrong drink.
126. Not serving wine promptly.
127. Dirty or spotted flatware.
128. Crumbs on chairs.
129. To be continued . . ."

Lou Decruss said...

> 81. Vanishing waiters.


It's common knowledge that ghosts work as waiters in restaurants! They take
your order and then disappear!
--Bill Murray

Andy
--
Eat first, talk later.

Lou Decruss wrote:

> The restro rating thread made me think of an article I read in the
> print version of Food Arts. Luckily it's online now. I found it very
> amusing.
>
> Lou
>
> From he
>
> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
>
> 129 Cardinal Sins

<snipped>

Great list. But #50 is the one that irritates me the most. Happens here
all the time...

> 50. Interrupting or asking questions while a guest's mouth is full.
--
Cheers
Chatty Cathy

ChattyCathy said...

> Lou Decruss wrote:
>
>> The restro rating thread made me think of an article I read in the
>> print version of Food Arts. Luckily it's online now. I found it very
>> amusing.
>>
>> Lou
>>
>> From he
>>
>> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
>>
>> 129 Cardinal Sins
>
> <snipped>
>
> Great list. But #50 is the one that irritates me the most. Happens here
> all the time...
>
>> 50. Interrupting or asking questions while a guest's mouth is full.

YES!!!

Next time, if ever it should happen, I'd be tempted to spit out my food on
the floor and yell "THIS TASTES LIKE SH**!!!" Just to see their stunned
reaction.

Andy
--
Eat first, talk later.

Andy wrote:
>
>>>
>>> 129 Cardinal Sins
>> <snipped>
>>
>> Great list. But #50 is the one that irritates me the most. Happens here
>> all the time...
>>
>>> 50. Interrupting or asking questions while a guest's mouth is full.
>
> YES!!!
>
> Next time, if ever it should happen, I'd be tempted to spit out my food on
> the floor and yell "THIS TASTES LIKE SH**!!!" Just to see their stunned
> reaction.
>

Maybe we should all get in the habit of raising a finger to signify that
the server should wait until we finish chewing and swallowing our food,
and then chew very slowly and carefully.

I know that we have all had it happen, but let's face it..... they
brought us a meal, of course we are eating it, and we are going to have
our mouths full and be chewing for a good portion of the time. Odds are
that they are going to get us with a mouthful.

Dave Smith said...

> Andy wrote:
>>
>>>>
>>>> 129 Cardinal Sins
>>> <snipped>
>>>
>>> Great list. But #50 is the one that irritates me the most. Happens
>>> here all the time...
>>>
>>>> 50. Interrupting or asking questions while a guest's mouth is full.
>>
>> YES!!!
>>
>> Next time, if ever it should happen, I'd be tempted to spit out my food
>> on the floor and yell "THIS TASTES LIKE SH**!!!" Just to see their
>> stunned reaction.
>>
>
> Maybe we should all get in the habit of raising a finger to signify that
> the server should wait until we finish chewing and swallowing our food,
> and then chew very slowly and carefully.


Dave,

That WOULD be the diplomatic way to go about it but... but...

OK... you win. I'll try that next time!

Best,

Andy
--
Eat first, talk later.

Dave Smith wrote:
>
> Maybe we should all get in the habit of raising a finger to signify
> that the server should wait until we finish chewing and swallowing our
> food, and then chew very slowly and carefully.

That's a thought. We would have a whole restaurant full of people
raising fingers <laugh>
>
> I know that we have all had it happen, but let's face it..... they
> brought us a meal, of course we are eating it, and we are going to
> have our mouths full and be chewing for a good portion of the time.
> Odds are that they are going to get us with a mouthful.

And they know that. That's why they always come and ask "Is everything
OK/How's your meal?" when I'm busy chewing. Bit hard for me to
say, "No, it's awful." when I've got a mouth full of food...

However, a couple of restaurants have a good practice here - well, I
like it. They have a 'service indicator' on the table. Quite simple
really. It's a block of wood shaped rather like an old fashioned hour
glass. It's painted green on the one half and red on the other. As long
as you have the green half pointing upwards, the wait staff leave you
alone. If you turn it over and have the red part facing upward, they
know you want their attention... When they come over to see what you
want, that's when they're free to ask questions, clear away empty
plates, glasses, etc.

--
Cheers
Chatty Cathy

On Sun, 26 Apr 2009 15:28:59 -0400, Dave Smith
> wrote:

129 Cardinal Sins

Last night as at VERY well known high end steak house, our waiter came
back to the table an asked....do you have any questions?. I looked
him in the eye and said.....how much is your electric bill each month?

Dave Smith wrote:

> Maybe we should all get in the habit of raising a finger to signify
> that the server should wait until we finish chewing and swallowing
> our food, and then chew very slowly and carefully.

(laugh) My ex did that once. He had good manners, don't talk
with your mouth full. So, we were eating a a nice place once and
the waitress came over, how is everything. He put up his finger
and continued to chew. Time seemed to stop as we both watched
in suspense, what was he going to say?

Fine. We all bust out laughing. What a kook.

> I know that we have all had it happen, but let's face it..... they
> brought us a meal, of course we are eating it, and we are going to
> have our mouths full and be chewing for a good portion of the time.
> Odds are that they are going to get us with a mouthful.

If I'm not looking around for them, and I'm happily chewing my food,
don't worry, everything is fine, no need to ask.

nancy

On Sun, 26 Apr 2009 21:06:35 +0200, ChattyCathy
> wrote:

>Lou Decruss wrote:
>
>> From he
>>
>> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
>>
>> 129 Cardinal Sins
>
><snipped>
>
>Great list. But #50 is the one that irritates me the most. Happens here
>all the time...
>
>> 50. Interrupting or asking questions while a guest's mouth is full.

I bet they're dental students working their way through college.

--
I love cooking with wine.
Sometimes I even put it in the food.

ChattyCathy wrote on Sun, 26 Apr 2009 21:06:35 +0200:

>> The restro rating thread made me think of an article I read
>> in the print version of Food Arts. Luckily it's online now.
>> I found it very amusing.
>>
>> Lou
>>
>> From he
>>
>> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
>>
>> 129 Cardinal Sins

> <snipped>

> Great list. But #50 is the one that irritates me the most.
> Happens here all the time...

>> 50. Interrupting or asking questions while a guest's mouth is
>> full.
> --

I agree with a lot of them but the author is big on eye contact and
mentions it twice. A lot of the "sins" are indicative of "greasy spoons"
and would take very good food to have me return. One that does not seem
mentioned is the characteristic "waiter scan" where your server performs
a 270 degree eye-scan that does not include you when you require her
attention.

I'm afraid that there are not too many restaurants where I am known to
the manager or waiters so I don't expect them to know my preferences.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sun, 26 Apr 2009 13:51:48 -0500, Lou Decruss
> shouted from the highest rooftop:

>The restro rating thread made me think of an article I read in the
>print version of Food Arts. Luckily it's online now. I found it very
>amusing.
>
>Lou

I have a dear friend to whom I'd love to send this, because I
associate so many of those sins with her restaurant. Then again, she'd
probably think they didn't apply to her any more than all the dreadful
online & print reviews the restaurant gets. Yet, at the same time, she
complains about how badly the business is doing. Go figure ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Apr 26, 2:51*pm, Lou Decruss > wrote:
> The restro rating thread made me think of an article I read in the
> print version of Food Arts. *Luckily it's online now. *I found it very
> amusing.
>
> Lou
>
> From he
>
> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
>
> 129 Cardinal Sins
> Prose for Pros: A step-by-step guide to restaurant perdition
>
> Eric Ripert's new book, On the Line, co-authored with Christine
> Muhlke, places much less emphasis on recipes than it does on the
> behind the scenes workings at New York City's Le Bernardin, the iconic
> fish restaurant the star emblazoned chef co-owns with Maguy LeCoze,
> who, with her brother Gilbert, transported it from Paris to Manhattan
> in 1986. Co-author Muhlke itemizes the contents of the walk-ins and
> pantry, tallies weekly orders from 800 tablecloths and 4,500 napkins
> to 60 pounds of garlic and six pounds of black truffles. (Not to
> mention the 500 pounds of black bass.) She decodes the language of the
> kitchen down to the slang and explains each and every job, both in the
> kitchen and in the front of the house. She details the painstaking
> process of creating new dishes. But some of the most riveting reading
> details the subtle nuances of seamless service. To maintain a stellar
> image, vigilance is all, as the chapter headed "Cardinal Sins," an
> unforgiving litany of no-nos handed to every new employee and
> reprinted below, makes abundantly clear. Forget that they're also
> dubbed "Monumentally Magnificent Trivialities," this is a list worth
> posting on any ambitious restaurant's kitchen wall.
>
> 1. Not acknowledging guests with eye contact and a smile within 30
> seconds. First impressions count!
> 2. Not thanking the guests as they leave. Last impression!
> 3. Not remembering the guests' likes and dislikes!
> 4. Not opening the front door for guests.
> 5. Silverware set askew on the tables.
> 6. Tabletop that isn't picture perfect.
> 7. Forks with bent tines.
> 8. Unevenly folded napkins.
> 9. Chipped glassware.
> 10. Tables not completely set when guests are being seated.
> 11. Dead or wilted flowers on the tables.
> 12. Tables that are not leveled.
> 13. Salt and pepper shakers that are half empty.
> 14. Salt or sugar crusted inside the shakers.
> 15. Carelessly placed items on the tables.
> 16.Table linen with small holes, rips, or burns.
> 17. Clutter or junk. Watch the trays, gueridons, etc.
> 18. Pictures on walls not leveled.
> 19. Tables not properly cleared.
> 20. Burned-out lightbulbs.
> 21. Clattering dishes. Be quiet!
> 22. Dropping china, silverware, or glassware.
> 23. Murky or smelly water in flower vases.
> 24. Wobbly tables or chairs.
> 25. Broken chairs.
> 26. Needing to be center of attention. Give the ego a break!
> 27. An "I'm doing you a favor" attitude.
> 28. Socializing with certain guests while ignoring
> others!!!!!!!!!!!!!!!!!!!!
> 29. Being too familiar or excessively chatty.
> 30. Having a visible reaction to the amount of the tip.
> 31. Ignoring obvious attempts to get attention.
> 32. Making light of a guest's complaint.
> 33. No sense of humor.
> 34. Orders that arrive incomplete.
> 35. Not acknowledging guests as soon as they're seated.
> 36. Not providing service to tables in order of their arrival.
> 37. Wrong pacing: meal service too fast or too slow.
> 38. Not providing a place for meal debris-e.g., shells!
> 39. Food sitting visible on gueridon.
> 40. Necessary condiments that don't arrive with food.
> 41. Lack of eye contact.
> 42. Talking to the order pad.
> 43. Not repeating each item as the guest orders.
> 44. Not naming each item as you serve.
> 45. Addressing the woman as "the lady." (Times are changing!)
> 46. Thumbs on the plate during service.
> 47. Stacking or scraping dishes in front of guests.
> 48. Approaching a table with another table's dirty dishes.
> 49. Entering the guests' conversation without invitation.
> 50. Interrupting or asking questions while a guest's mouth is full.
> 51. Handling silverware by the eating surfaces.
> 52. Holding glasses by the bowl or rim.
> 53. Language that is too formal or casual.
> 54. Asking men for their orders before asking women.
> 55. Not having total focus when at the table.
> 56. Giving guests the feeling of being "processed."
> 57. Not really listening when spoken to.
> 58. Being too hurried to be attentive.
> 59. Not establishing rapport with the guests.
> 60. Appearing stressed or out of control.
> 61. Not bringing something the guest requests.
> 62. Providing inconsistent service. (Dig down, you can do it.)
> 63. Not bringing a replacement (sugar, butter, etc.) before taking the
> empty one away.
> 64. Not removing extra place settings.
> 65. Inability to answer basic menu questions.
> 66. Not knowing what brands are carried at the bar.
> 67. Placing a cocktail napkin askew or upside down.
> 68. Not warning about hot plates or beverages.
> 69. Dropping plates instead of presenting them.
> 70. Not bringing all the serviceware needed for the menu item.
> 71. Serving with an elbow in the guest's face.
> 72. Inconsistent service methods.
> 73. Not refilling water or coffee.
> 74. Not moving with the "speed of the room."
> 75. Not checking back within a few minutes of serving the course.
> 76. Not visually checking on each table regularly.
> 77. Not clearing one course completely before serving the next (e.g.,
> toast, finger bowls).
> 78. Removing plates before all guests are finished.
> 79. Clearing plates without permission.
> 80. Not clearing plates promptly.
> 81. Vanishing waiters.
> 82. Not continuing to service the table once you have presented the
> check.
> 83. Watching while the guest completes the credit card slip.
> 84. Dribbling wine on the table while pouring.
> 85. Resting the wine bottle on the rim of the glass.
> 86. Spilling food or beverage.
> 87. Wet, stained, or incorrectly added checks.
> 88. Poor personal sanitation practices (touching, scratching, etc.).
> 89. Standing around doing nothing.
> 90.Using poor grammar when addressing a guest.
> 91. Pointing in the dining room.
> 92. Rattling pocket change.
> 93. Walking past items dropped on the floor!!!!!!!!!!!!!!!
> 94. Answering a question with a question.
> 95. Soiled or ill-fitting uniforms.
> 96. Filthy footwear.
> 97. Slouching or poor posture.
> 98. Distracting accessories.
> 99. Obvious hangovers.
> 100. Bandages on hand.
> 101. Smelling like cigarettes.
> 102. Excuses for anything-anytime.
> 103. Personal conversations loud enough for guests to hear.
> 104. Whining or complaining.
> 105. Arguments or displayed anger.
> 106. Flirting with guests.
> 107. Speaking in incomplete sentences.
> 108. Not serving hot food hot.
> 109. Cold bread or rolls stale around the edges.
> 110. Incomplete orders.
> 111. Improperly chilled wine or beer.
> 112. Drinks without a stirrer or straw.
> 113. Improper glassware.
> 114. Dried-out or slimy fruit garnish.
> 115. Lukewarm coffee.
> 116. Overly strong or weak iced tea.
> 117. No fresh glass with a fresh drink.
> 118. Water, iced tea, or coffee not promptly refilled.
> 119. Coffee in the saucer!!!!!!!!!!!!!!!!!!!
> 120. Pouring anything from a stained container.
> 121. Awkward, improper, or inept wine service.
> 122. Popping a Champagne cork.
> 123. Pouring regular coffee into a cup instead of decaf.
> 124. Not getting the order right the ?rst time.
> 125. Serving the wrong drink.
> 126. Not serving wine promptly.
> 127. Dirty or spotted flatware.
> 128. Crumbs on chairs.
> 129. To be continued . . ." *

Some of these sound like pickin' the nits. e.g. half full salt
shakers.

My pet peeves include loud music, having dishes swiped while yer stil
chewin, waiting forever for the check, food not piping hot.

On Apr 26, 3:28*pm, Dave Smith > wrote:
> Andy wrote:
>
> >>> 129 Cardinal Sins
> >> <snipped>
>
> >> Great list. But #50 is the one that irritates me the most. Happens here
> >> all the time...
>
> >>> 50. Interrupting or asking questions while a guest's mouth is full.
>
> > YES!!!
>
> > Next time, if ever it should happen, I'd be tempted to spit out my food on
> > the floor and yell "THIS TASTES LIKE SH**!!!" Just to see their stunned
> > reaction.
>
> Maybe we should all get in the habit of raising a finger to signify that
> the server should wait until we finish chewing and swallowing our food,
> and then chew very slowly and carefully.
>
> I know that we have all had it happen, but let's face it..... they
> brought us a meal, of course we are eating it, and we are going to have
> our mouths full and be chewing for a good portion of the time. Odds are
> that they are going to get us with a mouthful.

I just give them the A-OK sign and that seems to send them on their
way. I give em points for at least asking - some never return except
when it's time to clear.

ChattyCathy wrote:
> Lou Decruss wrote:
>
>> The restro rating thread made me think of an article I read in the
>> print version of Food Arts. Luckily it's online now. I found it very
>> amusing.
>>
>> Lou
>>
>> From he
>>
>> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
>>
>> 129 Cardinal Sins
>
> <snipped>
>
> Great list. But #50 is the one that irritates me the most. Happens here
> all the time...
>
>> 50. Interrupting or asking questions while a guest's mouth is full.

I sometimes think that they are trained to ask "how is everything" as
soon as you have stuffed a big forkful of food into your mouth. They
know it's impossible for you to answer. Sometimes I imagine them lurking
in the background just waiting for me to put food into my mouth so they
can ask me if everything is alright and smile when all I can do is wave
my hand.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Andy wrote:
> ChattyCathy said...
>
>> Lou Decruss wrote:
>>
>>> The restro rating thread made me think of an article I read in the
>>> print version of Food Arts. Luckily it's online now. I found it very
>>> amusing.
>>>
>>> Lou
>>>
>>> From he
>>>
>>> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
>>>
>>> 129 Cardinal Sins
>> <snipped>
>>
>> Great list. But #50 is the one that irritates me the most. Happens here
>> all the time...
>>
>>> 50. Interrupting or asking questions while a guest's mouth is full.
>
> YES!!!
>
> Next time, if ever it should happen, I'd be tempted to spit out my food on
> the floor and yell "THIS TASTES LIKE SH**!!!" Just to see their stunned
> reaction.
>
> Andy

Andy, I might just borrow that some day!

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

ChattyCathy wrote:
> Dave Smith wrote:
>> Maybe we should all get in the habit of raising a finger to signify
>> that the server should wait until we finish chewing and swallowing our
>> food, and then chew very slowly and carefully.
>
> That's a thought. We would have a whole restaurant full of people
> raising fingers <laugh>
>> I know that we have all had it happen, but let's face it..... they
>> brought us a meal, of course we are eating it, and we are going to
>> have our mouths full and be chewing for a good portion of the time.
>> Odds are that they are going to get us with a mouthful.
>
> And they know that. That's why they always come and ask "Is everything
> OK/How's your meal?" when I'm busy chewing. Bit hard for me to
> say, "No, it's awful." when I've got a mouth full of food...
>
> However, a couple of restaurants have a good practice here - well, I
> like it. They have a 'service indicator' on the table. Quite simple
> really. It's a block of wood shaped rather like an old fashioned hour
> glass. It's painted green on the one half and red on the other. As long
> as you have the green half pointing upwards, the wait staff leave you
> alone. If you turn it over and have the red part facing upward, they
> know you want their attention... When they come over to see what you
> want, that's when they're free to ask questions, clear away empty
> plates, glasses, etc.
>

I've only seen something like that in an Argentinian (maybe it was
Brazilian?) restaurant where they come around with swords full of meat.
If you turn the indicator upside down they won't keep piling meat onto
your plate. Then again we turned the thing over and they still piled up
the meat.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder said...

> I've only seen something like that in an Argentinian (maybe it was
> Brazilian?) restaurant where they come around with swords full of meat.
> If you turn the indicator upside down they won't keep piling meat onto
> your plate. Then again we turned the thing over and they still piled up
> the meat.


Janet,

I saw that done on a food TV show!!!

I would be as round as an elephant after a day! Two, tops!! ))

Best,

Andy
--
Eat first, talk later.

Andy wrote on Sun, 26 Apr 2009 17:10:24 -0500:

>> I've only seen something like that in an Argentinian (maybe
>> it was Brazilian?) restaurant where they come around with
>> swords full of meat. If you turn the indicator upside down
>> they won't keep piling meat onto your plate. Then again we
>> turned the thing over and they still piled up the meat.

> Janet,

> I saw that done on a food TV show!!!

> I would be as round as an elephant after a day! Two, tops!!

Have you tried what someone did who got disgusted by a Russian
restaurant where everything was served flaming on a sword? He ordered
scrambled egg and said "Now let's see that on a sword!"

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton said...

> Andy wrote on Sun, 26 Apr 2009 17:10:24 -0500:
>
>>> I've only seen something like that in an Argentinian (maybe
>>> it was Brazilian?) restaurant where they come around with
>>> swords full of meat. If you turn the indicator upside down
>>> they won't keep piling meat onto your plate. Then again we
>>> turned the thing over and they still piled up the meat.
>
>> Janet,
>
>> I saw that done on a food TV show!!!
>
>> I would be as round as an elephant after a day! Two, tops!!
>
> Have you tried what someone did who got disgusted by a Russian
> restaurant where everything was served flaming on a sword? He ordered
> scrambled egg and said "Now let's see that on a sword!"


<grins!>

Andy
--
Eat first, talk later.

Andy wrote:
> Janet Wilder said...
>
>> I've only seen something like that in an Argentinian (maybe it was
>> Brazilian?) restaurant where they come around with swords full of meat.
>> If you turn the indicator upside down they won't keep piling meat onto
>> your plate. Then again we turned the thing over and they still piled up
>> the meat.
>
>
> Janet,
>
> I saw that done on a food TV show!!!
>
> I would be as round as an elephant after a day! Two, tops!! ))
>
> Best,
>
> Andy

This place was in Boston. The food was wonderful.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Andy wrote:
> Janet,
>
> I saw that done on a food TV show!!!
>
> I would be as round as an elephant after a day! Two, tops!! ))
>
> Best,
>
> Andy
>


Andy, it is such a fun dining experience. There is so much to choose
from, you have to be selective. Each gaucho who walks by, is carrying a
sizzling sword full of meat; filet mignon, leg of lamb, chicken hearts,
shrimp. They will bring around a platter of salmon They also fill the
table with other foods like salads, fried potatoes, polenta, black
beans, yucca, caramelized onions, grilled mushrooms, a variety of
sauces, bread.


They may call them a churrasco, rodizio, Brazilian steakhouse. I would
check for a "Brazil steakhouse" and see what you find. When I was in
Brazil, they called it a Brasil BBQ. It was just like the ones that are
here. I went to a couple in Houston and to one in Miami. You pay one
price, but it is all you can eat. A great place to take a date.


Becca

On Sun, 26 Apr 2009 14:51:11 -0700 (PDT), wrote:

> On Apr 26, 2:51*pm, Lou Decruss > wrote:
>
> Some of these sound like pickin' the nits. e.g. half full salt
> shakers.
>
the salt shaker thing struck me, too. i guess i don't dine in many *luxe*
joints.

> My pet peeves include loud music, having dishes swiped while yer stil
> chewin, waiting forever for the check, food not piping hot.

waiting for the check drives me nuts as well, especially now that you can't
smoke anywhere.

your pal,
blake

Becca said...

> Andy wrote:
>> Janet,
>>
>> I saw that done on a food TV show!!!
>>
>> I would be as round as an elephant after a day! Two, tops!! ))
>>
>> Best,
>>
>> Andy
>>
>
>
> Andy, it is such a fun dining experience. There is so much to choose
> from, you have to be selective. Each gaucho who walks by, is carrying a
> sizzling sword full of meat; filet mignon, leg of lamb, chicken hearts,
> shrimp. They will bring around a platter of salmon They also fill the
> table with other foods like salads, fried potatoes, polenta, black
> beans, yucca, caramelized onions, grilled mushrooms, a variety of
> sauces, bread.
>
>
> They may call them a churrasco, rodizio, Brazilian steakhouse. I would
> check for a "Brazil steakhouse" and see what you find. When I was in
> Brazil, they called it a Brasil BBQ. It was just like the ones that are
> here. I went to a couple in Houston and to one in Miami. You pay one
> price, but it is all you can eat. A great place to take a date.
>
>
> Becca


Becca,

I found a "Fogo de Chão" in Philadelphia!!!
http://www.fogodechao.com/locations/Philadelphia.htm

Looks like a real nice upscale place. Better dust off my suit and tie.

This could be the start of something really, really, really, really bad!

Thanks!

Best,

Andy
--
Eat first, talk later.

Andy wrote:
> Becca,
>
> I found a "Fogo de Chão" in Philadelphia!!!
> http://www.fogodechao.com/locations/Philadelphia.htm
>
> Looks like a real nice upscale place. Better dust off my suit and tie.
>
> This could be the start of something really, really, really, really bad!


There is a Fogo de Chão location in Houston. The food was pretty good,
I love their fried plantains. You can dress up, or not. I have been
there with 8 people for a birthday party and in Florida we had a bon
voyage dinner with 135 people. We dressed fairly casually. Their food
cooks on an enormous rotisserie, so you can see the meat cooking. It is
interesting to watch and oodles of fun. Their lunch prices are less
expensive but I have not been there for lunch, yet.


Also, when they bring the meat to the table, you can eyeball the meat
and choose a piece that suits the way you like it cooked; rare, medium,
well done.


Becca

Becca said...

> Andy wrote:
>> Becca,
>>
>> I found a "Fogo de Chão" in Philadelphia!!!
>> http://www.fogodechao.com/locations/Philadelphia.htm
>>
>> Looks like a real nice upscale place. Better dust off my suit and tie.
>>
>> This could be the start of something really, really, really, really
>> bad!
>
>
> There is a Fogo de Chão location in Houston. The food was pretty good,
> I love their fried plantains. You can dress up, or not. I have been
> there with 8 people for a birthday party and in Florida we had a bon
> voyage dinner with 135 people. We dressed fairly casually. Their food
> cooks on an enormous rotisserie, so you can see the meat cooking. It is
> interesting to watch and oodles of fun. Their lunch prices are less
> expensive but I have not been there for lunch, yet.
>
>
> Also, when they bring the meat to the table, you can eyeball the meat
> and choose a piece that suits the way you like it cooked; rare, medium,
> well done.
>
>
> Becca


Becca,

A couple questions?

Speaking of doneness, are the gaucho chefs adept at cutting a serving from
the middle of the sword? I guessed they just serve the lowest on the sword
portion.

Looking over the menu, they show 15 different sworded meats. I watched the
various named meats they serve. Is there a shortcut to get what you want
quickly? I know barking out loud is out of the question. Something like
putting a playing card with a meat's picture or name on it next to the
disk?

Thanks again!

Best,

Andy
--
Eat first, talk later.

Andy wrote:
> Becca,
>
> A couple questions?
>
> Speaking of doneness, are the gaucho chefs adept at cutting a serving from
> the middle of the sword? I guessed they just serve the lowest on the sword
> portion.
>
> Looking over the menu, they show 15 different sworded meats. I watched the
> various named meats they serve. Is there a shortcut to get what you want
> quickly? I know barking out loud is out of the question. Something like
> putting a playing card with a meat's picture or name on it next to the
> disk?
>
> Thanks again!
>
> Best,
>
> Andy
>

He will put the meat on a platter, and cut the meat until you find a
piece that is done to your liking. He will serve everyone at your table,
then the meat goes back on the skewer and he serves the next table.


The meat cooks on rotisseries and when the meat is ready, they bring it
around. A couple of gauchos are serving meat simultaneously, walking
from table to table. If you are in a hurry, ask them for the meat you
would like and they will bring it out as soon as possible.


Becca

On Apr 27, 7:48�am, blake murphy > wrote:

> the salt shaker thing struck me, too. �i guess i don't
> dine in many *luxe* joints.

I recall reading Craig Claiborne's review of Le Pavillon
sometime in the sixties. I remember that he praised
it highly but was put off a bit that the tip of a red pencil
was protruding from the breast pocket of his table
captain's tuxedo jacket and that a wedge of lemon
served with a fish course had a seed. I think this was
before some restaurants started wrapping lemon
pieces in cheesecloth.

I can understand the salt/pepper shaker issue.
They aren't necessarily glass - maybe china or
metallic, so you can't see how full they are.
You wouldn't want the shakers to be empty.
There may be fingerprints from the previous
customer. In a place where you could easily
pay $500 to $1000 (maybe more) for two people,
I can see how this fits into the list.

"Lou Decruss" > wrote in message
...
> The restro rating thread made me think of an article I read in the
> print version of Food Arts. Luckily it's online now. I found it very
> amusing.
>
> Lou
>
> From he
>
> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
>
>snippage
> 45. Addressing the woman as "the lady." (Times are changing!)



There is some dude in our area who likes to frequent the local eating
establishments in full 'dress' regalia. The most striking is the fuchia
suit with a skirt split up the back with a 'church' hat, mesh short mesh
veil included. Fishnet black stockings and stilletos. Dude is definitely a
dude, hairy legs in those fishnets and after five shadow under the
veil......comes in alone. Sits alone, dines alone. Cordial to
waitstaff..... This person is seen at other times dressed as the dude he is
is, it just seems he likes to be 'treated like a lady' when dining
out........Most restaurants around here are used to him by now, as they
professionally don't use 'gender specific' pronouns and rarely seem to raise
an eyebrow when he shows up, but let me tell you.............you can hear
silverware drop when the local dutchies are dining out.
-ginny

In article >,
"Virginia Tadrzynski" > wrote:


> Dude is definitely a
> dude, hairy legs

We all know that females don't grow hair on their legs. :-)

It's always funny to me to hear guys complaining about how they have to
shave every morning, especially when there are females listening to the
conversation.

> in those fishnets and after five shadow under the

Not a lot of young women who shave their faces. I don't really know
about older women. I suspect they don't talk about it much.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> "Virginia Tadrzynski" > wrote:
>
>
>
>> Dude is definitely a
>> dude, hairy legs
>>
>
> We all know that females don't grow hair on their legs. :-)
>
> It's always funny to me to hear guys complaining about how they have to
> shave every morning, especially when there are females listening to the
> conversation.
>
>
>> in those fishnets and after five shadow under the
>>
>
> Not a lot of young women who shave their faces. I don't really know
> about older women. I suspect they don't talk about it much.


No, we don't talk about it much. <hiding my moustache with my hand>


Becca

On Apr 28, 3:05 pm, Dan Abel > wrote:
> In article >,
> "Virginia Tadrzynski" > wrote:
>
> > Dude is definitely a
> > dude, hairy legs
>
> We all know that females don't grow hair on their legs. :-)
>
> It's always funny to me to hear guys complaining about how they have to
> shave every morning, especially when there are females listening to the
> conversation.
>
> > in those fishnets and after five shadow under the
>
> Not a lot of young women who shave their faces. I don't really know
> about older women. I suspect they don't talk about it much.
>
> --
> Dan Abel
> Petaluma, California USA
>

I don't think that older women shave their faces, but rather use cream
or lotion products especially for removing hair - like what we used in
the 50s on our legs.

N.

On Tue, 28 Apr 2009 10:17:25 -0400, Virginia Tadrzynski wrote:

> "Lou Decruss" > wrote in message
> ...
>> The restro rating thread made me think of an article I read in the
>> print version of Food Arts. Luckily it's online now. I found it very
>> amusing.
>>
>> Lou
>>
>> From he
>>
>> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
>>
>>snippage
>> 45. Addressing the woman as "the lady." (Times are changing!)
>
> There is some dude in our area who likes to frequent the local eating
> establishments in full 'dress' regalia. The most striking is the fuchia
> suit with a skirt split up the back with a 'church' hat, mesh short mesh
> veil included. Fishnet black stockings and stilletos. Dude is definitely a
> dude, hairy legs in those fishnets and after five shadow under the
> veil......comes in alone. Sits alone, dines alone. Cordial to
> waitstaff..... This person is seen at other times dressed as the dude he is
> is, it just seems he likes to be 'treated like a lady' when dining
> out........Most restaurants around here are used to him by now, as they
> professionally don't use 'gender specific' pronouns and rarely seem to raise
> an eyebrow when he shows up, but let me tell you.............you can hear
> silverware drop when the local dutchies are dining out.
> -ginny

more power to him, i say. i'd be willing to bet he's not half as
gruesome-looking as half the regular citizens.

your pal,
blake

Nancy Young wrote:

>> Maybe we should all get in the habit of raising a finger to signify
>> that the server should wait until we finish chewing and swallowing
>> our food, and then chew very slowly and carefully.
>
> (laugh) My ex did that once. He had good manners, don't talk
> with your mouth full. So, we were eating a a nice place once and
> the waitress came over, how is everything. He put up his finger
> and continued to chew. Time seemed to stop as we both watched
> in suspense, what was he going to say?
>
> Fine. We all bust out laughing. What a kook.
>> I know that we have all had it happen, but let's face it..... they
>> brought us a meal, of course we are eating it, and we are going to
>> have our mouths full and be chewing for a good portion of the time.
>> Odds are that they are going to get us with a mouthful.
>
> If I'm not looking around for them, and I'm happily chewing my food,
> don't worry, everything is fine, no need to ask.
> nancy


What I would like to know is where the hell they are hiding when you
need them and why you can't catch their attention then.

Dave Smith wrote:
> Nancy Young wrote:

>> If I'm not looking around for them, and I'm happily chewing my food,
>> don't worry, everything is fine, no need to ask.

> What I would like to know is where the hell they are hiding when you
> need them and why you can't catch their attention then.

It's a good question. Forget asking me if everything is okay.
Stay visible so when I look around for you, you haven't left
the building for parts unknown. I know they have to get food
from the kitchen, but not for 10 minutes. Or longer.

Heaven forbid you said I need another minute, the waiter will
run and hide for another 20 minutes.

My pet peeve happened today. Went to the diner for lunch,
was seated promptly ... and abandoned. No one came over
to take a drink order, never mind a meal order. I just hate that.
Good think it hardly ever happens. Finally had to ask the
manager if there was a waitress for our booth. He couldn't
believe it. He jumped on that and got us iced tea right away.
and a waitress.

nancy

In article > ,
Dave Smith > wrote:


> What I would like to know is where the hell they are hiding when you
> need them and why you can't catch their attention then.

Smoke break. It would be interesting to see a breakdown of smokers by
type of employment. I'll bet restaurant workers are right up there.

--
Dan Abel
Petaluma, California USA

Dan Abel said...

> In article > ,
> Dave Smith > wrote:
>
>
>> What I would like to know is where the hell they are hiding when you
>> need them and why you can't catch their attention then.
>
> Smoke break. It would be interesting to see a breakdown of smokers by
> type of employment. I'll bet restaurant workers are right up there.


Dan,

There's a restaurant in town that if you don't have reservations they put
you on the waiting list and give you a radio transmitter "hockey puck" that
you keep in your pocket while you have a cocktail or something, that will
vibrate when your table is ready! Too bad wait staff don't have to wear
them in return!

Of course that could seriously backfire if a waitperson was "pinged" by all
their customers at once! LOL!.

Best,

Andy
--
Eat first, talk later.

Andy wrote on Wed, 29 Apr 2009 15:21:32 -0500:

>> In article > ,
>> Dave Smith > wrote:
>>
>>> What I would like to know is where the hell they are hiding
>>> when you need them and why you can't catch their attention
>>> then.
>>
>> Smoke break. It would be interesting to see a breakdown of
>> smokers by type of employment. I'll bet restaurant workers
>> are right up there.

> Dan,

> There's a restaurant in town that if you don't have
> reservations they put you on the waiting list and give you a
> radio transmitter "hockey puck" that you keep in your pocket
> while you have a cocktail or something, that will vibrate when
> your table is ready! Too bad wait staff don't have to wear
> them in return!

Again, I'm not trying to start a war but for years I've considered
waiter not to be gender-specific and used it call male or female staff
without problems. I wonder what others think?
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton said...

> Andy wrote on Wed, 29 Apr 2009 15:21:32 -0500:
>
>>> In article > ,
>>> Dave Smith > wrote:
>>>
>>>> What I would like to know is where the hell they are hiding
>>>> when you need them and why you can't catch their attention
>>>> then.
>>>
>>> Smoke break. It would be interesting to see a breakdown of
>>> smokers by type of employment. I'll bet restaurant workers
>>> are right up there.
>
>> Dan,
>
>> There's a restaurant in town that if you don't have
>> reservations they put you on the waiting list and give you a
>> radio transmitter "hockey puck" that you keep in your pocket
>> while you have a cocktail or something, that will vibrate when
>> your table is ready! Too bad wait staff don't have to wear
>> them in return!
>
> Again, I'm not trying to start a war but for years I've considered
> waiter not to be gender-specific and used it call male or female staff
> without problems. I wonder what others think?


James,

Since I'm addressing a broader audience here at rfc rather than my just
wait staff for breakfast, I just choose not to take sides. You know what I
meant.

If at the diner I'm waited on by a man, I address him as waiter. If waited
on by a woman I address her as waitress. That's all.

Best,

Andy
--
Eat first, talk later.

Andy wrote on Wed, 29 Apr 2009 16:00:54 -0500:

>> Andy wrote on Wed, 29 Apr 2009 15:21:32 -0500:
>>
>>>> In article
>>>> > , Dave
>>>> Smith > wrote:
>>>>
>>>>> What I would like to know is where the hell they are
>>>>> hiding when you need them and why you can't catch their
>>>>> attention then.
>>>>
>>>> Smoke break. It would be interesting to see a breakdown of
>>>> smokers by type of employment. I'll bet restaurant workers
>>>> are right up there.
>>
>>> Dan,
>>
>>> There's a restaurant in town that if you don't have
>>> reservations they put you on the waiting list and give you a
>>> radio transmitter "hockey puck" that you keep in your pocket
>>> while you have a cocktail or something, that will vibrate
>>> when your table is ready! Too bad wait staff don't have to
>>> wear them in return!
>>
>> Again, I'm not trying to start a war but for years I've
>> considered waiter not to be gender-specific and used it call
>> male or female staff without problems. I wonder what others
>> think?

> James,

> Since I'm addressing a broader audience here at rfc rather
> than my just wait staff for breakfast, I just choose not to
> take sides. You know what I meant.

> If at the diner I'm waited on by a man, I address him as
> waiter. If waited on by a woman I address her as waitress.
> That's all.

It's possible that the fact that I don't raise my voice and usually wave
when call the waiter avoids arguments but, if I got a feminist lecture
from a waiter in a *restaurant*, I wouldn't come back :-)
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not