Basildog

There may be flights from Newquay to Leeds in the spring, which means our trip up is alot easier Gary

Yeah, an egullet joint owned restaurant, that would work

I think it's only fair to inform them what a guest has put into the public arena regarding the experience they had with them.They don't have to reply here, they may choose to address this in a different way, but they should be made aware.

Can i assume that the owners of Hibiscus are aware of this thread?

Ooops, a bit late, but we finished at the Hotel end September.A very good learning experience, and if i say so myself, very successfull.Sadly we will not be continuing next year, due to stuff that is none of your buisness We close on the 13th November for about a month, time for a bit of work to be done in the kitchen and maybe a new wooden floor for the restaurant.Oh, and a bit of a rest.

Gary, somehow i get the feeling that this "friendof yours is your split personality that drags you off to restaurants against your will

But don't you see, all chefs crave awards/approval...it's hot wired to the brain.What other job has publications for public consumption on how well you do you job??? OK actors etc, but i mean real jobs

Mug of Tea and a fag, breakfast of champions ! Really enjoy a good fry up, but not at breakfast, later in the day. My wife does a nice warm salad of bacon ,black pudding and poached egg, the salad leaves make you think its healthy than it is

Yeah, but what else would we do with our time???

Which i think is Jay's review in a nutshell

Ahh ,but if the restaurant's policy is to take bookings on the hour or 1/2 hour, they can't take bookings on the 1/4 because they plan to be full !!! We don't know when were not going to be full, so the policy has to be in effect all the time, no? For the record i have 7 bookings for 1/4 past or to over the next 2 weeks, but i'm not high end dining

I think it's a matter of small niggles amounting to a big one.It's a strange thing , but if a restaurant has certin rules (time of booking , credit card numbers, cancellations fees , dress code etc etc) then they are putting pressure on themselves to perform, because if they don't, then the guest is going to remember the niggles.I would think that if Jay had not had a service problem, the other points would not have been mentioned.

Yes Matt, no argument here.Your all grown ups, tip what you like, stop worring what the "norm" is for fecks sake.Americans tip more than Brits, do i say ,no no thats too much? Do i chase after people who leave nothing??? No.

We salt overnight and give a good rinse.How much salt did you use and i assume it was rock salt?

It would be a nice gesture to give it to Joyce M if she wants it.

I spat coffee on my laptop...

What a good idea!

Yes Gary,but we also get to tell guests to " fuck off you pleb""

It's a pain because of time and being hit by 8 transaction charges by the credit card company

For Restuarants 21) Accept that some people like to drink tap water, and make it easyier to order it

As a wee sub thread, what i would like if i were Lord Mayor of Food would have a charter for guests to follow, tis' only fair a) Turn up on time b) with the amount of guests you booked c) don't split a bill for 8 between 8 credit cards (please) d) turn your mobiles to vibrate e) don't leave it to your arrival to declare your vegan/lacto intolerence. alergy to celery/ galic and citrus etc etc etc, let us know when you book more to follow

....and a year goes by , and the same party return for their annual golf dinner.Razors again!.Thanks egullet, i had forgotten what i did last year

My rule of thumb is you can swear at customers if they swear first, also goes for hitting them

Yes , do divulge away Bertie.PM if needed Old GR overstepped the mark last night by telling Vic Reeves that he" wasn't here to cook you a fucking fried egg" .Vic was a customer, and GR was so in the zone of service that he forgot who he was talking to...big mistake which he realised and sent apologies to Vic.

How tempting is that!!??? Bawling out egullet members in a hot kitchen? Yes Please