Posted 16 December 2002 - 08:41 AM
But I wonder whether the extra pressure on the kitchen and service is sometimes burdensome. Does it create unreasonable expectations among customers, and do you feel that it's not enough to serve someone a good dinner, you have to "wow" them with one of the best meals they could possibly get in the city? Or do you have a completely different perspective on it?
To quote an English novelist, "Thanks for all the fish!"
Posted 19 December 2002 - 10:23 AM
We give great attention to our customers, give the best food we can and are very consistent. By doing that, we attract a very upscale clientele, who are cultivated in food and restaurants and are well-travelled. These kind of people do not find it necessary to be "wowed"everytime they sit down to eat, because eating at Le Bernardin is part of their normal like. By being loyal to us, they show their appreciation.