Steve B > wrote in message
...
[snip]
> 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.

I have a a similar yet different (long lines, can take a while to get
in-and-out, if you don't understand what you're supposed to do) experience
with "Father's Office" in Santa Monica.

My family member took us out for this "8th Wonder" [burger.] I found the
experience worth going once, especially when he picked up the entire tab,
but I didn't enjoy the harsh egalitarian attitude from servers.

There is a no-ketchup-rule, which is pushed at every opportunity. Since
SWMBO ruins her french fries with assorted mayo-concoctions all the time,
that little mos (singular of mores) didn't bother her even slightly. The one
thing that did impress her was FO cooked her burger the way she likes it
(without turning it into an oversized hockey puck.)

While the burgers are great, you really have to enjoy Floor Trading, Car
Sales, or Insurance Adjusting to fit in.

The Ranger

wrote:

> 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.

Cool story. Coincidentally enough, I was in a restaurant a few days
ago and commented that the servers tend to be on the young side,
with not a lot of experience eating out, so they'd know what good
service (or bad) was. Some restaurants don't do enough to make
them understand.

nancy

"Nancy Young" > wrote in message
news:KEC5o.28589$X%4.20078@hurricane...
> wrote:
>
>> 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.
>
> Cool story. Coincidentally enough, I was in a restaurant a few days
> ago and commented that the servers tend to be on the young side,
> with not a lot of experience eating out, so they'd know what good
> service (or bad) was. Some restaurants don't do enough to make
> them understand.
>
> nancy

And some are so compound stupid that they don't know that they don't know
that the better they are at serving, the better their tip is. They think
they get paid and tipped for just being there.

Steve

visit my blog at http://cabgbypasssurgery.com

On Aug 1, 9:18 am, ImStillMags > wrote:
>
> One is a breakfast and lunch 'deli' in a downtown office area.

I worked many years in a downtown office area. Almost never ate
breakfast there. I have no idea what would make a breakfast place
attractive.

Ate lunch out every day, usually Japanese or Chinese though the
neighborhood did have a taco joint and a sandwich place. I'd expect a
lunch deli to attract some business but sandwich making would have to
be fast and a selection of soups would be mandatory. Don't locate it
near a Subway--whatever their faults they are fast.

> One is a quick service (not fast food) breakfast, lunch and dinner
> 'blue collar' fare joint in an industrial park area.
>
Here the competition is the brown bag and McD's. The menu would need
to be quite different from that, and speed of service would be
important. Dinner offerings would have to be extraordinary to attract
evening business to the location.

> One is a more upscale 'southern comforts' dinner house with an
> elegant bar.
>
Completely different kettle of fish from the others. I have no idea
what 'southern comforts' means. If it means New Orleans, I personally
think Creole/Cajun food has a quite limited appeal. If it means fried
chicken and cornbread, I don't equate that with an elegant bar. -
aem

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

I wouldn't invest in any of these. Then again, short of fine dining/
celebrity chef I don't know what restaurant I would invest iin. -
aem

On Sun, 01 Aug 2010 21:09:57 +0200, ChattyCathy wrote:

> 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...

i guess the waiters where i live are not that speedy...

your pal,
blake

aem wrote:

>> One is a more upscale 'southern comforts' dinner house with an
>> elegant bar.
>>
> Completely different kettle of fish from the others. I have no idea
> what 'southern comforts' means. If it means New Orleans, I personally
> think Creole/Cajun food has a quite limited appeal. If it means fried
> chicken and cornbread, I don't equate that with an elegant bar. -

I think she was referring to someplace like this:

http://www.highlandsbarandgrill.com/

Bob

On Aug 2, 11:56 am, "Bob Terwilliger" >
wrote:
> aem wrote:
> >> One is a more upscale 'southern comforts' dinner house with an
> >> elegant bar.
>
> > Completely different kettle of fish from the others. I have no idea
> > what 'southern comforts' means. If it means New Orleans, I personally
> > think Creole/Cajun food has a quite limited appeal. If it means fried
> > chicken and cornbread, I don't equate that with an elegant bar. -
>
> I think she was referring to someplace like this:
>
> http://www.highlandsbarandgrill.com/
>
Yabbut, besides the skill of the chef the attractiveness of that menu
is largely derived from the local origins of the seafood and produce.
ImStillMags is in Seattle, I think, so how can she reproduce 'southern
comforts' in the PNW? -aem

As a customer I experienced a very spectacular expectations from this restaurant. The menu are all taken good by the customers. They cook and prepare the food properly.

On Aug 2, 10:06*am, "Steve B" > wrote:
> "Nancy Young" > wrote in message
>
> news:KEC5o.28589$X%4.20078@hurricane...
>
>
>
> > wrote:
>
> >> 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.
>
> > Cool story. *Coincidentally enough, I was in a restaurant a few days
> > ago and commented that the servers tend to be on the young side,
> > with not a lot of experience eating out, so they'd know what good
> > service (or bad) was. *Some restaurants don't do enough to make
> > them understand.
>
> > nancy
>
> And some are so compound stupid that they don't know that they don't know
> that the better they are at serving, the better their tip is. *They think
> they get paid and tipped for just being there.
>

Not all servers earn tips. My story above was about deli clerks. We
can get fired for accepting a tip. We're supposed to provide good
service because that is our job.

> wrote in message
...
On Aug 2, 10:06 am, "Steve B" > wrote:
> "Nancy Young" > wrote in message
>
> news:KEC5o.28589$X%4.20078@hurricane...
>
>
>
> > wrote:
>
> >> 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.
>
> > Cool story. Coincidentally enough, I was in a restaurant a few days
> > ago and commented that the servers tend to be on the young side,
> > with not a lot of experience eating out, so they'd know what good
> > service (or bad) was. Some restaurants don't do enough to make
> > them understand.
>
> > nancy
>
> And some are so compound stupid that they don't know that they don't know
> that the better they are at serving, the better their tip is. They think
> they get paid and tipped for just being there.
>

Not all servers earn tips. My story above was about deli clerks. We
can get fired for accepting a tip. We're supposed to provide good
service because that is our job.

reply: People can get fired for taking tips? If I knew that, I would not
patronize the place. And I would tell the owner why.

Steve

visit my blog at http://cabgbypasssurgery.com

In article >, JayC.69d8238.180512
@foodbanter.com says...
>
> If you could ask, as a customer, I could see first the menu setup of the
> restaurant. The next one was to see how a waiter serve the customer.#

? I see, or notice, both those before I order from the menu. If I see
other customers being badly served, I leave without ordering.

Janet

JayC wrote:
> If you could ask, as a customer, I could see first the menu setup of the
> restaurant. The next one was to see how a waiter serve the customer. And
> the last was the taste of the food they serve, the quality of it.
>

Interesting. I would put the food above all else--except
cleanliness, lack of bugs, etc., which government inspections
should cover (but which sometimes seem to be insufficient).

I like places that specialize in a particular type of food, and
generally not a mishmash of different types. I am not much into
fusion food.

I lean more toward informal, and maybe small, restaurants. I
don't like dressy, snooty ones.

--
Jean B.

Sounds like synergy among/between all employees and the customers is the main ingredient. Easier said than done, though. How does an owner make that happen?

In article <76e5o.5865$7Z3.3801@hurricane>,
"Nancy Young" > 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.
>
> nancy

Are you talking about me? Refresh my memory about when I've said I'm a
great cook? Define "great cook."

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On 08/07/2010 10:12 AM, Melba's Jammin' wrote:
> In article<76e5o.5865$7Z3.3801@hurricane>,
> "Nancy > 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.
>>
>> nancy
>
> Are you talking about me? Refresh my memory about when I've said I'm a
> great cook? Define "great cook."
>

She said she was kidding, silly person.

ObBold: I'm a great cook. Not a great gourmet fancy cook. Just a great
cook. My food is simple and tasty and people love it. That's a great cook.

Serene

--
http://www.momfoodproject.com
New post: Follow Friday: Bayless enchiladas & tomato-peach salad

In article >,
Serene Vannoy > wrote:

> On 08/07/2010 10:12 AM, Melba's Jammin' wrote:
> > In article<76e5o.5865$7Z3.3801@hurricane>,
> > "Nancy > 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.
> >>
> >> nancy
> >
> > Are you talking about me? Refresh my memory about when I've said I'm a
> > great cook? Define "great cook."
> >
>
> She said she was kidding, silly person.
>
> ObBold: I'm a great cook. Not a great gourmet fancy cook. Just a great
> cook. My food is simple and tasty and people love it. That's a great cook.
>
> Serene

Yes I read that she said she's laughing and just kidding. There must be
a reason she referred to me, though, and I'm curious about it.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

Barb wrote:

> Yes I read that she said she's laughing and just kidding. There must be a
> reason she referred to me, though, and I'm curious about it.

Are you saying it's NOT because you're a great cook?

Bob

In article >,
"Bob Terwilliger" > wrote:

> Barb wrote:
>
> > Yes I read that she said she's laughing and just kidding. There must be a
> > reason she referred to me, though, and I'm curious about it.
>
> Are you saying it's NOT because you're a great cook?
>
> Bob

I'm still wondering what the definition of a great cook is. Nancy said,
"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'm wondering why she referred to me ‹ I don't think
I've ever said, "I'm a great cook."

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

"Serene Vannoy" > wrote in message
...
> On 08/07/2010 10:12 AM, Melba's Jammin' wrote:
>> In article<76e5o.5865$7Z3.3801@hurricane>,
>> "Nancy > 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.
>>>
>>> nancy
>>
>> Are you talking about me? Refresh my memory about when I've said I'm a
>> great cook? Define "great cook."
>>
>
> She said she was kidding, silly person.
>
> ObBold: I'm a great cook. Not a great gourmet fancy cook. Just a great
> cook. My food is simple and tasty and people love it. That's a great cook.
>
> Serene
>
> --
> http://www.momfoodproject.com
> New post: Follow Friday: Bayless enchiladas & tomato-peach salad

I call myself a great cook for a different reason. I can take what I have
available, and do something other than frying, boiling, baking it, or other
simple means of applying heat to the food. I can blend and mix foods, and
know which ones not to blend and which ones not to mix. I understand the
temperatures in food where chemical and physical changes take place. I know
boiling, burning, and scorching points. I understand spice insertion
points. I understand many properties of flour. I understand cooking
temperatures of many oils, and many foods.

Yes, my food is simple and tasty and people love it. Well, not everyone.
Anyone who says that is a plain liar.

Great cook? Define great. Define cook.

Steve

visit my blog at http://cabgbypasssurgery.com

(unless you count the ribbon whore ...
>> laughing ... I'm kidding!!)

Someone have mercy on a newbie and let me in on it .............

Steve

visit my blog at http://cabgbypasssurgery.com

Melba's Jammin' wrote:
> In article <76e5o.5865$7Z3.3801@hurricane>,
> "Nancy Young" > 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.

> Are you talking about me? Refresh my memory about when I've said I'm
> a great cook? Define "great cook."

It was just a feeble joke, that someone who collect ribbons might
think they're a great cook. Obviously a joke I should have kept
to myself. Sorry. for the record, I never saw you say you were a
great cook.

nancy

In article <XJo7o.32923$Pi3.7494@hurricane>,
"Nancy Young" > wrote:

> Melba's Jammin' wrote:
> > In article <76e5o.5865$7Z3.3801@hurricane>,
> > "Nancy Young" > 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.
>
> > Are you talking about me? Refresh my memory about when I've said I'm
> > a great cook? Define "great cook."
>
> It was just a feeble joke, that someone who collect ribbons might
> think they're a great cook. Obviously a joke I should have kept
> to myself. Sorry. for the record, I never saw you say you were a
> great cook.
>
> nancy

All righty, then! I didn't think I'd ever said anything like that but
was willing to be educated about it. No harm, no foul.

Now, how do you define "great cook"? That's what I'm mostly interested
in.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On Sat, 07 Aug 2010 12:12:42 -0500, Melba's Jammin' wrote:

> In article <76e5o.5865$7Z3.3801@hurricane>,
> "Nancy Young" > 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.
>>
>> nancy
>
> Are you talking about me? Refresh my memory about when I've said I'm a
> great cook? Define "great cook."

a great artist of any kind is rarely satisfied with his own work. after
the fact, there's always some niggling detail he wishes he'd done
differently. his product will vary in some way from the idea in his head.

your pal,
blake

On Sat, 07 Aug 2010 13:25:24 -0500, Melba's Jammin' wrote:

> In article >,
> Serene Vannoy > wrote:
>
>> On 08/07/2010 10:12 AM, Melba's Jammin' wrote:
>>> In article<76e5o.5865$7Z3.3801@hurricane>,
>>> "Nancy > 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.
>>>>
>>>> nancy
>>>
>>> Are you talking about me? Refresh my memory about when I've said I'm a
>>> great cook? Define "great cook."
>>>
>>
>> She said she was kidding, silly person.
>>
>> ObBold: I'm a great cook. Not a great gourmet fancy cook. Just a great
>> cook. My food is simple and tasty and people love it. That's a great cook.
>>
>> Serene
>
> Yes I read that she said she's laughing and just kidding. There must be
> a reason she referred to me, though, and I'm curious about it.

she's concerned about your ribbon whoredom. the first step is admitting
there's a problem. <insert stupid emoticon here>

me, i say go forth and subdue the earth, even if it means ****ing around
with beets.

your pal,
blake

On Sat, 07 Aug 2010 18:30:40 -0500, Melba's Jammin' wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
>> Barb wrote:
>>
>>> Yes I read that she said she's laughing and just kidding. There must be a
>>> reason she referred to me, though, and I'm curious about it.
>>
>> Are you saying it's NOT because you're a great cook?
>>
>> Bob
>
> I'm still wondering what the definition of a great cook is. Nancy said,
> "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'm wondering why she referred to me ‹ I don't think
> I've ever said, "I'm a great cook."

it's that minnesota reticence.

your pal,
blake