rose and antojitos
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Posts posted by rose and antojitos
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Do the waiters really make that much an hour? Not that they don't deserve it, but that's certainly a far cry from the below minimum wage salary that most waiters get.
But most waiters make tips in addition to an hourly pay.
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I'm going to be in Vegas next week and have reservations at Picasso. I've never been. How is it lately? What should I expect? Any suggestions?
A recent issue of Wine Spectator talked about Vegas restaurants and ranked Picasso the highest. I plan on going when I'm there next.
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Marco Pier White for the entertainment value.
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JMayer you're right about the Bouchon Restaurants not aspiring to offer the same type of experience as The French Laundry and Per Se. While Keller is the chef at TFL and Per Se, he is not at the Bouchons. I think most foodies realize that for Keller's food, they must go to TFL or Per Se. And I believe that it is Keller's food whether or not he is on the property when it is being served. He pretty much is dividing his time between the two kitchens to insure this. In fact, Keller seems to be one the only chefs of "celebrity" status that actually still works in a kitchen on a regulat basis. For that we should ecstatic.
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Everyone wants a free dessert. Hmmm, do you pay my salary? my bills? What exactly do you, or your boss give me for "free"? WHY SHOULD I COMP YOU???????
Yes, actually. Your customers do pay your salary.
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It is about passion, creativity, pleasing people. My parents were scientists (yes, it is about science too). It is very physical (and yes, you should be able to carry 50#). It is not about money or glamour and you HAVE to love it or you will not last.
I wonder about some of the young kids starting culinary school these days without first working full time in a kitchen. Are they sure they're following their passion? Do they know what's in store for them, or have they been bamboozled by the glitz and glamour they see a select few chefs enjoying on The Food Network? I'm all for people learning to cook, and the more who can do it well, the better for me (who likes to eat well.) I just wonder if the best chefs are those who discover their affinity for cooking by falling into a career rather than approaching it in a methodical way. To have success as a chef, you must love what you're doing enough to deal with the work, the hours, the egos, the criticism...
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I've heard he'll be there for a couple more weeks. I don't think his replacement has been announced.
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Bag in box
in Wine
Yes please. I'm all for packaging some good quaffers in a bag-in-a-box. I'd like to see the method utilized with young-drinking wines such as beaujolais, rose, and sauv. blanc. My boyfriend works nights and I like to have a snort or two in the evening and often waste the remainder of some decent bottles. Bagged wines are a great way to prevent oxidation once the seals broken.
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Wine Spectator is an avenue for marketing for many wineries. The same wineries that invest money in advertising in the magazine are going to be the same ones that make a point of sending their wines to the WS tasting panel. This means some correlation (however small) does exist. Regardless, I give readers of WS and other wine publications enough credit to use the material as they would any other opinions and ultimately let their own palates make buying decisions. If the descriptors WS with a wine appeal to your taste and your budget, it's worth checking the wine out. If you like it, buy a lot. If you drink enough wine, over time you can guesstimate almost as well as the experts what will age well, and what should be drunk sooner. The fact is, the wine critics that are the most successful are the ones that recognize or concur with the tastes of a wide range of people, including the serious collectors (who are just as likely to like wines that taste good). And guess what, often the wines that taste good upon release are ageable, and just get better for a long time.
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If part of the markup that's being charged is for the cork removal ritual, glad to see it go.
It's doubtful that screwtops will affect the markup of restaurant wine. We aren't really paying for the ritual of the opening as much as the experience of having the wine with food and ambience of the restaurant (we're paying for the cost of the running of the restaurant, e.g. rent, electricity, food costs, breakage, and staff pay.)
As far as the service charge on BYO screw-top wine in a restaurant, instead of "corkage", couldn't we just call it "screwage"?
Tasting Menus versus Traditionally Structured Meals
in Restaurant Life
Posted
Exactly. Who wants to be stuck with an entire entree that doesn't suit their taste?
You seem to negate your argument against tasting menus.