Basildog

Thanks Simon...i just couldn't help myself from moderating a moderator

would you 2 put the odd smiley in, as some may feel you genuinely have a problem with each other unless you have had a spat , then carry on, don't mind me

Now that is bollocks

An open door policy should always be the case IMHO.Our kitchen door has glass vents in it, so people can see in , wave, offer drinks to hot chefs and generally make themselves known.From the stove i can see the front door, and 5 out of my 9 tables. We don't have the space to protect people from the noise and general buzz of the kitchen, but thats part of our charm Its good to let punters see the space we have to work in. Most often heard comments 1) bloody hell its hot in here 2) is this it? edit PS and when the new stove arrives, there will be guided tours on the hour,every hour!!!!

who you calling a real chef???

...and now back to the studio for the sports

This restaurant opens next Tuesday.Chef/owner is Nathan Outlaw.Website is under construction,Click Will post more when i hear more , or even manage to try it out, but it's one worth watching

Very good point Random.It's why i tell all the restaurants i know to check out egullet...they may be being discussed here , and honest feedback is sometimes hard to find.And a right to reply is usefull aswell and i see that tommy has been going back into the achive

I must agree its down to the restaurant to make a bad situation good again.When you screw up, be honest about it. This happened tonight.... Table of 4 starters away...3 scallops ( 2 no bacon) 1 mackerel...i have just picked up the scallops, when i see phill plating the mackerel....overcooked to buggery So i ask phill," why are you sending shit out to our customers? ", while i reach into the fish fridge and get 2 more fillets under the grill quick smart. This is a quick dish to cook, but there is still a minute or 2 before its ready.I served the rest of the table, and told the guy having the mackerel what just went on.He 's fine and dandy about it, and actually feels he's getting better service.When the mackerel arrives its spot on, moist , shiny and lovely.Everyone is happy, apart from phill.He learns that its better to have a small delay and send it out once, than to send out shit and fuck up a whole service.Honesty wins everytime.

My wine merchant recommends Tanners....clicktyTanners UK

Chickpea X Chickpea X Chickpea= cubed

Now now children, you don't want Uncle Andy to come along and slap your legs do ya?

Sounds like some grand London institution like Simpson's or something like that.But what the heck do i know...total guess

come on circeplum...we need you to set the next mystery menu

We are cooking up a batch of walnuts next week, but as i have seen this thread, i won't be telling you about them, cos that would be evil MUHAHAHAHAHAH best of luck

Thank you John.Did you know you can fly down to Newquay for a tenner?

Princess Caroline doesn't smoke when she comes to my place......but then she never comes to my place But if she did, i would ask here to put it out!

About £90 for myself at the Egullet Chez Bruce lunch last year...i have bought cars for less than that!

i would put a huge sign in the window, with something like.... WE WILL BE INCREASING OUR PRICES BY 18% NEXT MONTH.THERE WILL BE NO SERVICE CHARGE, WE WILL BE PAYING OUR WAITING STAFF A REASONABLE WAGE WITH THIS INCREASE.YOUR NIGHT OUT WILL COST THE SAME,BUT OUR WAITERS WILL BE HAPPIER, AND YOU WILL KNOW WHAT YOUR BILL IS GOING TO BE! It may even be good for buisness, think of the publicity.

You are the system.

Turning tables sucks aswell No offence taken, when i have visited the US i have fallen in with the local custom of tipping 15-20%.My point is having a service charge AND taking tips is a can of worms

got to disagree...i have had a 100% tip ( meal was £50, left £100), and i argued with them , but they insisted.Lone diner aswell.It takes all sorts i guess Jinmyo.... right back at ya!

Personally, i think you should raise your prices by 18%, loose the service charge, and let people tip what they want.Services charges just piss me off.

If you are taking a 18% service charge, how can you accept tips on top? Thats having your cake and eating it too!.You should pick one or the other, and put it boldly on your menu.

We have a nice street for smoking Good enough for me