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annanstee

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Everything posted by annanstee

  1. My mum would have banished me from the table had I cut my whole steak up at any age after about five. She is English, so we learned continental style- easy for steak, hard for peas. If one really can't be bothered to cut as one goes, because one eats in the American style, one can always apply the knife in the kitchen, a la hanger or flank steak.
  2. Hmmmm, Nigella would be a charming companion, I am sure: I think I would have the most fun with her and Anthony Bourdain (both clothed). However, I would also love Margaret Visser, Alice Waters, Ruth Reichl, and for non food types, throw Sarah Vowel and Jon Stewart in there. I know, its more than two, but I can't help it. My fantasties are running away with me.
  3. In my personal experience, the kitchen has received a percentage of tips.. in one place, we (the waiters), lobbied the management to give the cooks more of a percentage- they tended to get the least and they worked the hardest. Mind you, also got a few dollars more an hour than the front of the house. We did always buy them beers on a busy night. I am a big believer that bussers should get some of the tip pool- they can make or break a waiters night- the faster they turn the table, the faster the waiter is back at the table selling. And if the busser is clearing plates and filling water, then the waiter is selling and attending to the diners' other needs. The busser has a very real influence on both the level of service and the level of sales. One thing that really floors me- I know of one restauranteur in this town (Vancouver), who is hugely successful and owns several properties. HE takes a percentage of his waiters' tip out, and on a huge tip, he is known to take extra. He is also known for being pretty nasty to his staff.
  4. Interesting- I was really surprised to see the initial negative buzz on this place- I went there for the first time very recently, and thought both Jeff and Kurtis were very warm hosts. And given the local seasonal focus of the menu, the BC wine list makes total sense to me-and I would happily drink BC exclusively.
  5. I love the tuna at Tapastree- it is served with a ponzu buerre blanc and chinese mustard-and the sauce just begs be mopped up with bread.
  6. My brother called yesterday and asked me to come to Pastis with him and his girlfriend tonight- they had a reso for three but her mom is sick. Woohoo!
  7. Woohoo! I am going on Saturday and I can't wait! I went in there for the first time for brunch on last Saturday, and Kurtis and Jeff and all the staff were lovely and welcoming. The food was fantastic! I wasn't wearing my egullet cape- maybe next time. I will definitely be back as often as I can, especially since it is right next to Pulp Fiction
  8. In my experience the restaurant pays- I can't think of another business where an employee be expected to pay for an error-however I never worked in a place where they covered D&D's, in spite of the law. They discontinued the "fund" because of the law, and then we had to run our own fund. Speaking of such things (and off topic, I know), my boss just came back from Mexico and he took a tour of the kitchen at his resort; there was a shelf covered wall with every piece of tableware, and each piece had a price tag; the host proudly explained that it was so the waitstaff could reference exactly how much would be taken off their paychecks if they broke anything Anyway- I am going to Bistro Pastis tonight and hopefully will not get the unsteady table. And I promise not to order hot water with lemon, bring four coupons, stay for four hours asking for refills on the teapot I am sharing with a table of four, ask for four seperate checks at the end of the meal and tip 10% on the food only, steal the napkins .... As a side note, I was at the Naam once, and a friend I was with had a pitcher of water DELIBERATELY poured in his lap by the server. But he deserved it.
  9. Or in my case, a four year old
  10. What time? Should we flash our decoder rings at each other? We're at 5- it was either that or 9:30 and Dave has to get up at 4am the next morning.
  11. Thanks Ling!
  12. Thanks for the review teaboom. I have reso's at Chambar for the 31st and I can't wait. My husband is a Chambar virgin and I can't wait to see his face when he sees those mussels
  13. Oooh, yes Ling, PLEASE give us the recipe for those fabulous looking cookies!
  14. Hmmm- Something gave me the impression of a permanent closure... Did I see a for lease sign in the window? Perhaps I just leapt to conclusions.
  15. Very sad indeed.. Do you know if both locations are shutting down or just the robson street locale? ← I drove past the Kingsway (Burnaby) one the other day and it was closed
  16. I predict that GBP will become Vancouver's official dessert.
  17. Woo hoo, I got the call from Jeff at Aurora, and we are in! I am so excited! Jeff said he had received about 100 calls yesterday, so move fast if you want to get in.
  18. Very important info- I think this will complete my trilogy.
  19. So far I've got Chambar for the 31st for 5pm ( I know, I know, but my honey gets up at 4am, and the only other options were all at 9:30). Waiting to hear back from Aurora- anyone know if they have sold out? May try for one more for a hat trick. I can't believe how fast seats are going this year!
  20. i did, upthread!! i love their lamb chops and scalloped potatoes and asparagus. yum! ← OMG sorry makanmakan- I scanned to see if anyone mentioned it and didn't see it. Chicken livers are to die for too.
  21. I can't believe nobody has mentioned Tapastree- Great food right around the corner from Cafe de Paris. Mmmm... Tuna.
  22. I remember a pizza store getting closed down not long ago for using black market cheese on its pizza. I think it was in gas town.
  23. Isn't it soysauce with either Yuzu, Sudachu, or other citrussy flavouring and other seasonings? I am pretty sure that it is normally soy based
  24. You forgot to add the melted crayons!
  25. If you want to be Dickensian, I would think that you should definitely begin with oysters of some kind-they could be raw, scalloped or in a stew... and you definitely will have to have Christmas Pudding, IMHO. Plenty of nuts, cheese and port to finish- I lovely big stilton would be perfect. \ Let us know what to decide on!
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