Posted 11 January 2003 - 08:53 AM
How much, then, do concierges really know about food and restaurants, why do they get away with telling people to go to such obviously bad establishments, and do you think my wife's cousin should have tgaken my advice and related the story to a manager of the Meurice?
Posted 12 January 2003 - 06:34 AM
Sorry to hear about your negative experience.
It is true that not all Concierges are alike. There still exists (although this is changing) an "Old School" attitude in certain Concierges (rare), who don't seem to care a whole lot about what they are recommending, but an even larger number, who for whatever reason, do not understand correctly what the client wants, and make no effort to do so...
I would have complained to the Chef Concierge.
As said before, restaurants are such a personal issue, that great care is necessary to choose the right establishment for each client.
For me this is a great pleasure.
Posted 12 January 2003 - 11:56 AM
"......I would have complained to the Chef Concierge......"
I am so glad to see you use the 'Title' "Chef" (as in English "chief") for not only describing a 'cuisinier/cook', but as it is proper to describe what it is.
We Americans think always that a cook is always a "Chef". I think other eGulletiers will benfit from this Info. Thank you.
Posted 14 January 2003 - 03:29 AM