Arri wrote about restaurant specials:

> It's the best way to gauge whether or not one should choose to eat
> somewhere different. If the specials are drab or mundane, what does that
> say for the rest of the menu?

What if it was something which sounded mundane but which was PERFECTLY
rendered? Suppose it was early asparagus season and the restaurant had
gotten more asparagus than they expected to use, so they offered a special
of hanger steak with asparagus -- not all that exciting to hear, but what if
the steak and asparagus were cooked JUST RIGHT? You probably wouldn't order
it, but you might look at a nearby table and wish you had.

Bob

blake mocked clueless AOL newbie Sheldon "Pussy" Katz:

>> Any restaurant that announces names on a Public Address System is
>> garbage... a hot dog cart vender exhibits a higher degree of
>> discretion. In fact no restaurant needs to know my name. From now on
>> whenever I make reservations over the phone I'll give my name as Andy
>> Mc Quown
>
> good luck with your rampant paranoia.

Whenever I make restaurant reservations through opentable.com, the
reservation is in the name of "James Bond." Just a bit of fun, though last
time I mentioned it here, several people disapproved. As Pussy writes, they
don't need your real name; they're only using it as a place-holder.

Bob

Christine wrote:

> It always amazes me when the so called foodies who think they are such
> great cooks, or have such refined tastebuds, are not really that
> good.

Well, how many of them have you set straight? If nobody tells them, how will
they know?

Bob

On Fri, 30 Jul 2010 07:26:16 -0700, ImStillMags wrote:


> Really think about why you like a particular place and consider it your
> go-to place when you want to go out to eat.
>
> Any thoughts you have are most appreciated.

Think you've had many useful comments here already, but one thing I'd like
to mention: I wish that management would impress upon the wait staff *not*
to ask me if my meal is OK/do I need something to drink, etc. - just as
I've put a forkful of food into my mouth... And this has happened to me in
just about every restaurant I've been to, be it a "chain" or the more
"snooty" places. How the heck am I supposed to answer them? Sorry, trying
to talk with a mouthful of food is not something I do...

Maybe they do it on purpose so I *can't* say anything, or they're just not
observant enough - I dunno.

--
Cheers
Chatty Cathy

Chatty Cathy wrote:

> I wish that management would impress upon the wait staff *not* to ask me
> if my meal is OK/do I need something to drink, etc. - just as I've put a
> forkful of food into my mouth... And this has happened to me in just about
> every restaurant I've been to, be it a "chain" or the more "snooty"
> places. How the heck am I supposed to answer them? Sorry, trying to talk
> with a mouthful of food is not something I do...

What's the problem? Just spit out the food and answer the question! :-)

Bob

"Bob Terwilliger" > wrote in message
...
> Gorio wrote:
>
>> Little things. Give me crappy bread and I'm not expecting much from the
>> kitchen.
>
> You probably didn't mean that as sweepingly as it came out: Crappy white
> bread is the standard with barbecue, and some amazingly good barbecue can
> be had with it.
>
> Bob
>
>

True, but that is about the only exception. Give me crappy bread in an
Italian restaurant and the rest of the meal is probably the same. If it is
in a place like Providence, it won't survive very long either.

Christine Dabney wrote:

> It always amazes me when the so called foodies who think they are such
> great cooks, or have such refined tastebuds, are not really that
> good.
> I have to qualify this: Some of my foodie friends are incredible
> cooks. Some are just incredible cooks in their minds. Same with my
> non-foodie friends, although most of them don't claim to be such
> fantastic cooks. But some of them are.

Do people come out and say that? I'm a great cook? I've never
seen anyone here say that (unless you count the ribbon whore ...
laughing ... I'm kidding!!) and I've certainly never heard that in
real life.

nancy

Right you are. The best BBQ places do give you those two pieces of ghetto white bread, it's tradition and does accompany that outside shoulder dinner with mixed sauce perfectly.

If there's bread at the table, though, I think it reflects on the focus on quality.

What gets me is when I try a new place and they can't even make eggs right, or can't bake a stinkin' chicken. Why ya in bizniss?

Generally, though, I go out for things I can't make at home. I'm not buying a whole prime rib for my family of four. I go out for that; something my daughter and I have in common. Rack of lamb is another for which I will go out.

I've waited to be seated and NOT been disappointed many times. Chalkboard, no chalkboard, I could give a rip. Good food and service and you can write my name on it as a satisfied customer.

Making people happy is not just a job. The staff has to enjoy making people happy. I don't care if it's pizza, ribs or escargot; gotta have folks that enjoy making people happy.

Some will never know; because they live with only cats who are happy to comsume their "masterworks."

It's hard to watch Gordon Ramsey cuz he's so annoying. Anytime, though, he goes into a failing place where the owner is the chef, that owner/chef thinks his idea is brilliant and Gordon's is stupid. Hard to swallow that pride.

On Sun, 01 Aug 2010 05:32:59 -0700, Bob Terwilliger wrote:

> Chatty Cathy wrote:
>
>> I wish that management would impress upon the wait staff *not* to ask
>> me if my meal is OK/do I need something to drink, etc. - just as I've
>> put a forkful of food into my mouth... And this has happened to me in
>> just about every restaurant I've been to, be it a "chain" or the more
>> "snooty" places. How the heck am I supposed to answer them? Sorry,
>> trying to talk with a mouthful of food is not something I do...
>
> What's the problem? Just spit out the food and answer the question! :-)

<laugh>

Just imagining the reaction if I did that; not just from the wait staff,
but from some of the other diners too.

Mind you - the way some people eat in restaurants has put me off my food
more than once. I really don't need to see mouthfuls of half-masticated
food, thankyouverymuch <shudder>

--
Cheers
Chatty Cathy

On Sun, 1 Aug 2010 08:52:13 -0400, "Nancy Young"
> wrote:

>Christine Dabney wrote:
>
>> It always amazes me when the so called foodies who think they are such
>> great cooks, or have such refined tastebuds, are not really that
>> good.
>> I have to qualify this: Some of my foodie friends are incredible
>> cooks. Some are just incredible cooks in their minds. Same with my
>> non-foodie friends, although most of them don't claim to be such
>> fantastic cooks. But some of them are.
>
>Do people come out and say that? I'm a great cook? I've never
>seen anyone here say that (unless you count the ribbon whore ...
>laughing ... I'm kidding!!) and I've certainly never heard that in
>real life.
>
>nancy

And then there are the Keyboard Kooks.

On Jul 31, 3:49*pm, Gorio > wrote:
> I think pride is contagious in a restaurant. The owner down to the bus
> boys are hard-working proud people in my favorite places. The problem is
> that some chefs/owners seem to be unable to swallow some pride when
> there big idea doesn't work out.
>
> Pride
>
> Flexibility
>
> Humility with confidence
>
> Appearance (I hate slovenly waitstaff:look sharp/work sharp)
>
> I agree with the folks' comments on music. I hate that loud crap. I've
> got headphones at home. I'm out with friends/family I would like to have
> some banter with people who came for the same.
>
> Little things. Give me crappy bread and I'm not expecting much from the
> kitchen. Again pride leads to good appearance and mental sharpness from
> the workers. Cleanliness, customer enjoyment and the little things are
> EVERYONE's job.
>
> I don't envy you. I wouldn't know where to start. Just commenting on
> things I've observed.
>
> --
> Gorio

Thank you. I agree that an 'ownership' mindset of everyone in the
restaurant is critical. If people don't have
'ownership' of what they do, it shows up in everything.

On Aug 1, 4:53*am, ChattyCathy > wrote:
> On Fri, 30 Jul 2010 07:26:16 -0700, ImStillMags wrote:
> > Really think about why you like a particular place and consider it your
> > go-to place when you want to go out to eat.
>
> > Any thoughts you have are most appreciated.
>
> Think you've had many useful comments here already, but one thing I'd like
> to mention: I wish that management would impress upon the wait staff *not*
> to ask me if my meal is OK/do I need something to drink, etc. - just as
> I've put a forkful of food into my mouth... And this has happened to me in
> just about every restaurant I've been to, be it a "chain" or the more
> "snooty" places. How the heck am I supposed to answer them? Sorry, trying
> to talk with a mouthful of food is not something I do...
>
> Maybe they do it on purpose so I *can't* say anything, or they're just not
> observant enough - I dunno.
>
> --
> Cheers
> Chatty Cathy

One of my pet peeves also Cathy. There is a 'knack' to being a
successful server, one that involves paying attention to your tables
and knowing when to check on them.

On Aug 1, 8:43*am, ImStillMags > wrote:

Thanks to all of you who have posted your thoughts and impressions.

Please continue to tell about your restaurant experiences. They are
all valuable.

If I had the coinage, I would do all three concepts I am working on
right now.

One is a breakfast and lunch 'deli' in a downtown office area.

One is a quick service (not fast food) breakfast, lunch and dinner
'blue collar' fare joint in an industrial park area.

One is a more upscale 'southern comforts' dinner house with an
elegant bar.


I'd love to hear your thoughts on these concepts.....to see how they
jibe with mine.

If I were to own a restaurant, I would have a training session where half of
the servers would be customers, and half of them servers, then repeat and
reverse the next day.

Then have brainstorming sessions about what they liked and didn't like. Or
instant comments.

Yes, you can have doting servers who are there too much. We had such
service on a recent cruise, and it was annoying. Just be around where I can
make eye contact with you, stop by when you're going my way and say,
"Everything ok?", LOOK at me once in a while. I don't want you hovering at
the table or standing so close at attention that I think you're
eavesdropping when you are, or I am talking about something that is
personal.

A fine server is invisible except when needed. One should never have to ask
for water, bread, butter, or ANYTHING unless it is outside the norm, like
some hot sauce, or something like that.

A good patron, I believe would make good fodder for a good server.

Steve

visit my blog at http://cabgbypasssurgery.com

On Sat, 31 Jul 2010 10:35:00 -0700, Steve B wrote:
>
> And they turn those PA systems up loud on purpose. And don't get me started
> on that screaming popular today music that sounds like one three foot loop
> run continuously through an 8 track player at loud volumes.
>
> I have hearing aids, and like to hear the conversation, not some dumb rock
> garage band. Easy music, classical, instrumentals, even MUZAK is fine. The
> music is there as a background, not an 800 # gorilla on your table.
>
> For anyone who cares or who is looking for ideas in their future restaurant.
>
> Steve

it depends on the kind of clientele you want to attract. for some, muzak
would be the kiss of death.

your pal,
blake

On Sat, 31 Jul 2010 14:10:23 -0400, James Silverton wrote:

>>>> It wasn't tacky. It was smart. It could fit in a pocket or
>>>> purse and would vibrate and blink if left on the bar, table,
>>>> etc. It did away with broadcasting "Jones, party of 4, your table is
>>>> ready. Jones, party of four." over the speaker
>>>> system and annoying patrons already seated who could care
>>>> less about the Jones party.
>
> I am reminded of a story where someone suggested an announcement as
> follows:
>
> "Donner party of six", then "Donner party of five" and then "Donner
> party of four".

<snort>

i had a friend who routinely made reservations, etc. under the name 'norman
bates.'

your pal,
blake

On Sat, 31 Jul 2010 19:51:00 +0000 (UTC), Charlotte L. Blackmer wrote:

> In article >,
> James Silverton > wrote:
>
>>I am reminded of a story where someone suggested an announcement as
>>follows:
>>
>>"Donner party of six", then "Donner party of five" and then "Donner
>>party of four".
>
> I am told that a lot of people waiting for tables in Truckee (near Donner
> Pass) use "Donner" as a call name.
>
> One hostess quipped, "Well, I guess you won't need the menu, then."
>
> Charlotte

<snort>

your pal,
blake

On Sat, 31 Jul 2010 20:36:33 -0700, Christine Dabney wrote:

> On Sat, 31 Jul 2010 20:25:50 -0700, "Steve B"
> > wrote:
>
>>The world is full of people who can't cook as well as they think they can.
>>
>>Just look around.
>>
>>Steve
>
> I totally agree. And I am probably in that group..LOL. I think I
> cook pretty well, and have an educated palate. It is probably only in
> my mind, although sometimes people seem to enjoy my food. I hope they
> are not just being nice to me...
>
> I have quite a few foodie and non foodie friends. Some of them are
> fantastic cooks and some are not so good. This is in both
> groups...Not just non foodies..
> It always amazes me when the so called foodies who think they are such
> great cooks, or have such refined tastebuds, are not really that
> good.
> I have to qualify this: Some of my foodie friends are incredible
> cooks. Some are just incredible cooks in their minds. Same with my
> non-foodie friends, although most of them don't claim to be such
> fantastic cooks. But some of them are.
>
> Christine

when i think of my own cooking skills, there are so many things i *don't*
know how to do that i'm not going to make many claims.

your pal,
blake

On Sat, 31 Jul 2010 23:39:45 -0700, Bob Terwilliger wrote:

> Christine wrote:
>
>> It always amazes me when the so called foodies who think they are such
>> great cooks, or have such refined tastebuds, are not really that
>> good.
>
> Well, how many of them have you set straight? If nobody tells them, how will
> they know?
>
> Bob

why would you do that? if someone takes the time and trouble to cook for
me, i would concentrate on appreciating that. (assuming were not talking
about sheldon's spam *cordon bleu*.)

your pal,
blake

On Sun, 01 Aug 2010 10:17:07 -0400, brooklyn1 wrote:

> On Sun, 1 Aug 2010 08:52:13 -0400, "Nancy Young"
> > wrote:
>
>>Christine Dabney wrote:
>>
>>> It always amazes me when the so called foodies who think they are such
>>> great cooks, or have such refined tastebuds, are not really that
>>> good.
>>> I have to qualify this: Some of my foodie friends are incredible
>>> cooks. Some are just incredible cooks in their minds. Same with my
>>> non-foodie friends, although most of them don't claim to be such
>>> fantastic cooks. But some of them are.
>>
>>Do people come out and say that? I'm a great cook? I've never
>>seen anyone here say that (unless you count the ribbon whore ...
>>laughing ... I'm kidding!!) and I've certainly never heard that in
>>real life.
>>
>>nancy
>
> And then there are the Keyboard Kooks.

pretty ****ing rich coming from you.

oops, i forgot you're a kook in real life, too.

blake

On Sun, 1 Aug 2010 13:08:09 +0000, Gorio wrote:
>
> Making people happy is not just a job. The staff has to enjoy making
> people happy. I don't care if it's pizza, ribs or escargot; gotta have
> folks that enjoy making people happy.

there's a lot to be said for that.

your pal,
blake

On Sat, 31 Jul 2010 22:31:26 -0700, Bob Terwilliger wrote:

> blake mocked clueless AOL newbie Sheldon "Pussy" Katz:
>
>>> Any restaurant that announces names on a Public Address System is
>>> garbage... a hot dog cart vender exhibits a higher degree of
>>> discretion. In fact no restaurant needs to know my name. From now on
>>> whenever I make reservations over the phone I'll give my name as Andy
>>> Mc Quown
>>
>> good luck with your rampant paranoia.
>
> Whenever I make restaurant reservations through opentable.com, the
> reservation is in the name of "James Bond." Just a bit of fun, though last
> time I mentioned it here, several people disapproved. As Pussy writes, they
> don't need your real name; they're only using it as a place-holder.
>
> Bob

maybe you could do a reverse head-fake of some of the restaurant reviewers
who wear disguises and use their names.

your pal,
blake

On Sat, 31 Jul 2010 13:03:39 -0700 (PDT), ImStillMags wrote:

> On Jul 30, 6:20*pm, "Steve B" > wrote:
>
>>
>> reply: *Take it for what it's worth. *You seem to find reality offensive. *I
>> do not. *In your opening sentences, you say you have all this restaurant
>> experience, and then ask the most basic questions in restauranting. *What
>> happened with your first venture(s)? *If they were so good, why didn't you
>> franchise them, or expand to other locations? *Why did you close? *If the
>> practices were so sound that they succeeded and made you money, what are you
>> doing here asking about such an ABC question as "location". *Why aren't they
>> still open? *Sold it/them? *Okay, what did you learn?
>>
>> The other categories you inquire about are just about as lame. *"Ideal
>> restaurant staff"? *That's easy. *Those who will show up every night.
>> "Surroundings"? *Well, away from swamps, airports, els, sewage treatment
>> plants, hoods, etc. *Decor? *I have an idea. *How about Da Bears motif in
>> Green Bay? *Gay venues are big today.
>>
>> In all this, you business genius, I have not heard one word said about the
>> market or the competition. *Have you assessed either? *The market is soft
>> right now, with lots of restaurants failing, and more people eating at
>> cheaper restaurants. *And is there a glut of restaurants in the area you
>> want to build in? *Smart business men research these two things FIRST.
>>
>> Sorry if reality leaves an unPollyannish taste in your mouth.
>>
>> Steve
>
> -----------------
>
> What is amazing to me is someone who admittedly knows NOTHING about
> me, my history, my business, etc. thinks he has all the answers and
> has the automatic right to tell me what I know and don't know and is
> able to magically deduce all that from a simple list of questions
> asked to a group of people who have definite opinions about food, food
> preparation and places to eat.
>
> You are amazingly judgmental based on no information at all.

eh, it's a living.

your pal,
blake

On Sat, 31 Jul 2010 22:30:57 -0700, Bob Terwilliger wrote:

> Arri wrote about restaurant specials:
>
>> It's the best way to gauge whether or not one should choose to eat
>> somewhere different. If the specials are drab or mundane, what does that
>> say for the rest of the menu?
>
> What if it was something which sounded mundane but which was PERFECTLY
> rendered? Suppose it was early asparagus season and the restaurant had
> gotten more asparagus than they expected to use, so they offered a special
> of hanger steak with asparagus -- not all that exciting to hear, but what if
> the steak and asparagus were cooked JUST RIGHT? You probably wouldn't order
> it, but you might look at a nearby table and wish you had.
>
> Bob

spear envy.

your pal,
blake

On Sun, 01 Aug 2010 13:53:31 +0200, ChattyCathy wrote:

> On Fri, 30 Jul 2010 07:26:16 -0700, ImStillMags wrote:
>
>
>> Really think about why you like a particular place and consider it your
>> go-to place when you want to go out to eat.
>>
>> Any thoughts you have are most appreciated.
>
> Think you've had many useful comments here already, but one thing I'd like
> to mention: I wish that management would impress upon the wait staff *not*
> to ask me if my meal is OK/do I need something to drink, etc. - just as
> I've put a forkful of food into my mouth... And this has happened to me in
> just about every restaurant I've been to, be it a "chain" or the more
> "snooty" places. How the heck am I supposed to answer them? Sorry, trying
> to talk with a mouthful of food is not something I do...
>
> Maybe they do it on purpose so I *can't* say anything, or they're just not
> observant enough - I dunno.

i don't find that that big a deal - if things are o.k., nod your head, if
not shake your head and hold up a forefinger for 'just a sec' and finish
chewing.

your pal,
blake

On Sun, 01 Aug 2010 07:27:32 -0500, Andy wrote:

> ChattyCathy > wrote:
>
>> Think you've had many useful comments here already, but one thing I'd
>> like to mention: I wish that management would impress upon the wait
>> staff *not* to ask me if my meal is OK/do I need something to drink,
>> etc. - just as I've put a forkful of food into my mouth... And this
>> has happened to me in just about every restaurant I've been to, be it
>> a "chain" or the more "snooty" places. How the heck am I supposed to
>> answer them? Sorry, trying to talk with a mouthful of food is not
>> something I do...
>>
>> Maybe they do it on purpose so I *can't* say anything, or they're just
>> not observant enough - I dunno.
>
> CC,
>
> I'm in complete agreement.
>
> The better service treatment would be to bring your receipt back after
> paying for the meal and then ask "How was everything?"
>
> I'd prefer that!
>
> Andy

that doesn't work so well if you wanted another beer twenty minutes ago.

blake

On Sun, 01 Aug 2010 13:36:04 -0400, blake murphy wrote:

> On Sun, 01 Aug 2010 13:53:31 +0200, ChattyCathy wrote:
>
>> On Fri, 30 Jul 2010 07:26:16 -0700, ImStillMags wrote:
>>
>>
>>> Really think about why you like a particular place and consider it
>>> your go-to place when you want to go out to eat.
>>>
>>> Any thoughts you have are most appreciated.
>>
>> Think you've had many useful comments here already, but one thing I'd
>> like to mention: I wish that management would impress upon the wait
>> staff *not* to ask me if my meal is OK/do I need something to drink,
>> etc. - just as I've put a forkful of food into my mouth... And this has
>> happened to me in just about every restaurant I've been to, be it a
>> "chain" or the more "snooty" places. How the heck am I supposed to
>> answer them? Sorry, trying to talk with a mouthful of food is not
>> something I do...
>>
>> Maybe they do it on purpose so I *can't* say anything, or they're just
>> not observant enough - I dunno.
>
> i don't find that that big a deal - if things are o.k., nod your head,
> if not shake your head and hold up a forefinger for 'just a sec' and
> finish chewing.


Well, if they'd wait 'just a sec' for me to finish chewing I wouldn't find
it that big a deal either...

--
Cheers
Chatty Cathy

"ImStillMags" wrote
ImStillMags wrote:

> One is a breakfast and lunch 'deli' in a downtown office area.
> One is a quick service (not fast food) breakfast, lunch and dinner
> 'blue collar' fare joint in an industrial park area.

>One is a more upscale 'southern comforts' dinner house with an
> elegant bar.

The first 2 deal with location and can be instant cash makers with the right
spot and reasonably cheap food. If you can get the customer seated and with
food in 15 mins, it works. Breakfast/Lunch folks do not have time to wait
longer. You will lose to a greasy spoon with poor food that can fit their
time allowance if you can't be fast.

Most blue collar workers get max 1 hour lunch. If you are a 15 min drive,
you will at most see a group pickup for the rest. Price point is if they
can't get a meal for 5$ total, they will drive to McDonalds.

Christine replied to blake:

>> why would you do that? if someone takes the time and trouble to cook for
>> me, i would concentrate on appreciating that. (assuming were not talking
>> about sheldon's spam *cordon bleu*.)
>
> For one thing, my mother brought me up as a good southern girl. And
> in that vein, I was taught it was bad manners to criticize the food..
> And I really think if I would tell some folks about their food, it
> could really, really hurt their feelings. I am not at their table to
> hurt their feelings, so I keep my opinions to myself. I eat a bit of
> the food that is really offensive, then eat whatever else I can.
>
> I just don't feel like being rude, and to me that would be rude. If
> they are foodies, and if they ask for an honest critique, then I will
> tell them how I think it could be improved. Otherwise, it would be
> the height of rudeness for me to offer my opinion, at least in my
> opinion.

If either of you were the cooks in question, wouldn't you want to know? I
know that *I* would.

Of course, if you feel that your relationship with the other person would be
damaged by brutal honesty, maybe you'd need some *tactful* way of letting it
be known, but I think it would be infinitely worse for that person to
continue going through life without knowing, all the while inflicting bad
food on everyone who encounters their hospitality. It leads to talking
behind the back (and after the death) of the person in question as a problem
which COULD HAVE BEEN CORRECTED if only people had had the courage to be
honest.

Bob

blake murphy wrote:
>
> On Sat, 31 Jul 2010 22:30:57 -0700, Bob Terwilliger wrote:
>
> > Arri wrote about restaurant specials:
> >
> >> It's the best way to gauge whether or not one should choose to eat
> >> somewhere different. If the specials are drab or mundane, what does that
> >> say for the rest of the menu?
> >
> > What if it was something which sounded mundane but which was PERFECTLY
> > rendered? Suppose it was early asparagus season and the restaurant had
> > gotten more asparagus than they expected to use, so they offered a special
> > of hanger steak with asparagus -- not all that exciting to hear, but what if
> > the steak and asparagus were cooked JUST RIGHT? You probably wouldn't order
> > it, but you might look at a nearby table and wish you had.
> >
> > Bob
>
> spear envy.
>
> your pal,
> blake


Given that I hate asparagus, and don't eat beef, that special would tell
me all I need to know LOL.

"Christine Dabney" > wrote

> I just don't feel like being rude, and to me that would be rude. If
> they are foodies, and if they ask for an honest critique, then I will
> tell them how I think it could be improved. Otherwise, it would be
> the height of rudeness for me to offer my opinion, at least in my
> opinion.
>
> Christine

I tell all my guests, "You don't have to eat anything, but no bitching about
the food."

Steve

visit my blog at http://cabgbypasssurgery.com

> Do people come out and say that? *I'm a great cook? *I've never
> seen anyone here say that (unless you count the ribbon whore ...
> laughing ... I'm kidding!!) and I've certainly never heard that in
> real life.
>

I saw a program once that was supposed to transform bad cooks to good
cooks. I think it was called inedible to Incredible. I saw two
eopisodes, and in each case, the "victim" was somebody who thought
they served great food and their family and friends hated it. They had
3 special meals, and those were what were transformed.

In both cases, the person bragged about their food being great, and
then had to taste theirs after trying the new version they learned to
make. And of course, none of them liked their old food after that.

On Aug 1, 9:30*am, "Steve B" > wrote:
> If I were to own a restaurant, I would have a training session where half of
> the servers would be customers, and half of them servers, then repeat and
> reverse the next day.
>

I would actually take them somewhere else, so that they can experience
other service, not somebody on their best behavior specifically for
the event.

For several years, my deli manager has taken us out to eat once a year
with her bonus money as a way to say thank you. One restaurant we went
to was very expensive, but the service not so great. So, we actually
had a discussion of service while at the dinner.

Years ago, I had two coworkers who had very poor customer service
attitude. They could help a customer with an order just fine. But at
night, when closing up, they would turn out the lights early, and tell
people we were closed if somebody tried to order something. They knew
not to do it in front of me, but I knew they did it when I wasn't
there. I tried to explain to them that it is frustrating for a
customer to see the salad or meat they want, see an employee right
there, and not be able to get it. IN a business to sell food, why
refuse to sell it to them?

One night, after work, we went to Dairy Queen to get a milk shake. We
hurried to get there, but they were closed already. One lady got out
to go read the time on the door so that we could try and get their
earlier next time. The manager came to the door, let us in, and made
the milkshakes. My coworkers were completely impressed and now
understood what it was like to get good service late at night. They
were much better after that. It really helped them to see it from the
customer's point of view.

"ImStillMags" > wrote
>
> One is a breakfast and lunch 'deli' in a downtown office area.
>
> One is a quick service (not fast food) breakfast, lunch and dinner
> 'blue collar' fare joint in an industrial park area.
>
> One is a more upscale 'southern comforts' dinner house with an
> elegant bar.
>


Different rules apply, different expectations too.

In the first two, you have to make you money in five days. Unless you
build a fantastic reputation for something special, people are not going to
go to those areas for a meal that can be had closer to home or where they
are shopping.

I pass a place every day that is like your number 2 concept. It started
about 12 years ago and has had at least five owners in that time. When I
pass in the morning, they have two customers at 6:30 while the convenience
store and gas station is selling coffee and snacks to 10 or 20 people at a
time. I've only ever stopped at this place once for a bagel and coffee
and my wife and I were the only ones in there. They have good location,
plenty of easy parking. reasonably priced, food, but very few customers.
The food and décor are OK, but nothing special about them at all.

In both the #1 and #2, I'd expect quick service, reasonable prices if you
want me to come in for lunch every day. You can dress up a ham sandwich
only so far and if every place around is 5.95 you'll struggle to charge 6.95
unless it really is better. What are you going to do to tempt me? Or to
get me to spend more than usual for lunch? Or to take extra time?

The places above I look at as "I need to eat and you fill a need" rather
than a destination for a special meal. Market conditions vary so be sure
I'm not going to comment if you have the potential customer base or not.
Most people I know go to the modest priced places every day, but the higher
priced only once a month or so. All that said, some seem to be little gold
mines in the right place with a loyal base.

For breakfast, I want quick and reasonably priced unless I'm on vacation or
taking a leisurely day for a special meal. There is a diner in RI that
serves standard far all week, but Sunday the menu changes to things like
lobster omelets and other specialties. The line goes outside.
http://www.judysbook.com/cities/pawt...dern_Diner.htm
http://www.flickr.com/photos/andyi/36397656/

#3 sounds like more of that place for a special lunch or upscale dinner.
There are people that go to Applebees and the like a couple of times a week
and you can get some of that crowd. I'd have higher expectations on food
and service. I rarely go to a restaurant bar so that is not an attraction
for me. Done right, it is a money maker though.

I'd be willing to pay a couple of dollars more than the chain places if the
food and atmosphere is better. I'd rather go to a good local place than a
chain.

> > > Arri wrote about restaurant specials:
> > >
> > >> It's the best way to gauge whether or not one should choose to eat
> > >> somewhere different. If the specials are drab or mundane, what does that
> > >> say for the rest of the menu?

It can say, that the place has the confidence to serve some kind of "home/nursery comfort food"
absolutely perfectly cooked. I can instantly think of at least three or four favourite places
whose sophisticated menus have occasionally included, the perfect fish and chips, or mince and tatties, or bread and butter pudding.
They are hugely popular with tourists who want to taste the real thing; but also with locals who have eaten those
simple dishes a zillion times and appreciate the absolute perfection of the art.

One of the most infuriating "special" I've ever encountered , was a fantastic restaurant where the owner occasionally offered scrambled eggs on toast as a main course choice.
I cook pretty wonderful scrambled eggs myself.
For years I told the owner that was ridiculously simple for such a restaurant and such a menu and he replied "you've never tasted my granny's secret recipe and if you ever do, be warned, I will never tell you our secret ingredient".
One day I caved in and ordered it. I have spent YEARS ever since, trying and failing to replicate that absolute perfection :-) He had regular customers who ordered it over and over again, trying to work out what made it so special.


Janet

On Jul 30, 10:26*am, ImStillMags > wrote:
> I have a question for this group.
>
> I'm asking because I have three separate business plans and three
> separate concepts done for restaurants. * Most of you know I've been a
> restaurant owner. * The food business is my first love.
>
> *I'm interested to hear from *you, fellow foodies, about your thoughts
> on what constitutes 'your favorite place'.
>
> What makes a restaurant most appealing to you.

They offer something I can't make (well) at home,
usually Asian food.

> What is it that keeps you going back.

Good food.

> What about the selection of dishes.
> Breakfast

We'd kill for a good breakfast place on the
south side of Ann Arbor.
Eggs Benedict a must (for Himself).

> Lunch
> Dinner

If it's serving "European" food, good salads draw
me in at lunch or dinner.

> Bar

Doesn't matter; we don't drink except the occasional
beer.

> Staff.....talk about the ideal restaurant staff, servers, bartenders,
> hostesses, etc.
> Decor

Can't eat decor. As long as it's clean, I don't
much care what a restaurant looks like.

> Ambiance

Quiet. Make an effort to diminish the noise.

> Location

Parking is a big plus; we rarely go downtown
because it's such a hassle.

> Surroundings
> Is it one particular cuisine or a selection of dishes?

There's a bar hereabouts call the Red Hawk:
http://www.redhawkannarbor.com/
I can always find something interesting here.

For upscale dining, I like this place:
http://pacificrimbykana.com/

Looks like variety is what I crave.

> Really think about why you like a particular place and consider it
> your go-to place when you want to go out to eat.


Cindy Hamilton

On Jul 30, 10:26 am, ImStillMags > wrote:
> I have a question for this group.
>
> I'm asking because I have three separate business plans and three
> separate concepts done for restaurants. Most of you know I've been a
> restaurant owner. The food business is my first love.
>
> I'm interested to hear from you, fellow foodies, about your thoughts
> on what constitutes 'your favorite place'.

Ever been to The Pantry in LA?

A model that one would not model after. Long lines, takes a while to get in
and out. Old decor.

Go figger.

Steve

visit my blog at http://cabgbypasssurgery.com

wrote:
>> Do people come out and say that? I'm a great cook? I've never
>> seen anyone here say that (unless you count the ribbon whore ...
>> laughing ... I'm kidding!!) and I've certainly never heard that in
>> real life.
>>
>
> I saw a program once that was supposed to transform bad cooks to good
> cooks. I think it was called inedible to Incredible. I saw two
> eopisodes, and in each case, the "victim" was somebody who thought
> they served great food and their family and friends hated it. They had
> 3 special meals, and those were what were transformed.
>
> In both cases, the person bragged about their food being great, and
> then had to taste theirs after trying the new version they learned to
> make. And of course, none of them liked their old food after that.

You're right, I have heard people say they make a great 'whatever'
and they might be right and they might not. But I've never heard
anyone describe themselves as a great cook.

The best cooks I've known probably always think they could be
better.

nancy

Nancy Young wrote:
> wrote:

<snip>
>> In both cases, the person bragged about their food being great, and
>> then had to taste theirs after trying the new version they learned
>> to
>> make. And of course, none of them liked their old food after that.
>
> You're right, I have heard people say they make a great 'whatever'
> and they might be right and they might not. But I've never heard
> anyone describe themselves as a great cook.
>
> The best cooks I've known probably always think they could be
> better.
>
> nancy

My mother was a very good cook but was never satisfied. She would
serve food hesitantly and say, "it's spoiled". This went on so long
that my father finally said, "we like it spoiled".