winegeek
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Posts posted by winegeek
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Pretty easy actually. They take coats after you have visited the host who knows where you will be seated. Then they hang a tag on the hanger indicating table number. If you are wating for a table at the bar, the tag initially has your name on it (again, you checked with the staff) which the host converts to a table number after you are seated.
Have seen it done this way several times.
Fantastic idea!! I love the fact that after 20+ years in the industry, I still have alot to learn. Thanks.
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- Check-less coat check service, in which they know which is mine without my having to receive and then return a little stub of cardboard or plastic
Great idea, but I'd like to know how you propose they do that in a 150 seat restaurant.?
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I believe this discussion was started because of a post by culinary bear
One happy moment, in the vein of Ramsay vs Gill. One of the HC's friends runs his own (fairly highly rated) restaurant, and a customer complained about a pave of salmon that had been sent back because it was "raw", i.e. not cooked to death (I'm sure I don't need to educate any of you how salmon should be served). The chef patiently explained, through the waitress, that the salmon was cooked perfectly, and that if it wasn't to the customer's satisfaction he could order another dish; he made it clear (politely so) that the salmon would not be cooked any further.
The customer then sent back a snotty remark, via the (trembling) waitress, to say that 'only an arsehole would serve raw fish'.
The chef then emerges from behind the pass, out of the swing doors to the kitchen, up to the gentleman's table (in the middle of a 100+ cover service), and shouts, from a range of about four feet :
"If you don't like the salmon, why don't you just fuck off, you miserable old cunt?"...
... and then marching straight back behind the pass and plating food as if nothing happened.
Oh, how we rejoiced on hearing this.
My response;
I gotta say, having worked in the business for over 2 years, that there have been "too many times to count" that I've wanted to explode whan a guest wants their salmon "cooked through", their tenderloin "well done" or the worst of all,, in my opinion, "can I get the seared ahi cooked all the way through??".
Having said that, while I am happy to recommend "proper cooking temps" for all of the above, especially the tunna, if a guest wants to destroy a beautiful piece of fish, it is their choice. And while my kitchen may on occasion raise an eyebrow, if a guest wants their salmon cooked through, they get it cooked through. If I was in a restaurant when the above scenario happened, I would lead a boycott against that pompous, arrogant, SOB chef. A guest at our restaurant (fine dining) can get anything they want anyWAY they want. It's all about the guest, not the egomaniac of an Executive Chef.
Where as I do believe that a chef should have the right to cook his dishes the way he wants to prepare them, he needs to understand the ramifications of such an action, which is to lose the customer and anyone who the guest may complain to. Fair enough for both parties. What the chef does not have the right to do is verbally assault a guest for making such a request. A simple "It's my way or no way" would suffice. I stand by my belief that someone who does such a thing is not only bad for business, but a complet a**hole in his own right.
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Okay, be warned. If you don't like swearing, don't read this. I fear the effect would not be the same without it.
One happy moment, in the vein of Ramsay vs Gill. One of the HC's friends runs his own (fairly highly rated) restaurant, and a customer complained about a pave of salmon that had been sent back because it was "raw", i.e. not cooked to death (I'm sure I don't need to educate any of you how salmon should be served). The chef patiently explained, through the waitress, that the salmon was cooked perfectly, and that if it wasn't to the customer's satisfaction he could order another dish; he made it clear (politely so) that the salmon would not be cooked any further.
The customer then sent back a snotty remark, via the (trembling) waitress, to say that 'only an arsehole would serve raw fish'.
The chef then emerges from behind the pass, out of the swing doors to the kitchen, up to the gentleman's table (in the middle of a 100+ cover service), and shouts, from a range of about four feet :
"If you don't like the salmon, why don't you just fuck off, you miserable old cunt?"...
... and then marching straight back behind the pass and plating food as if nothing happened.
Oh, how we rejoiced on hearing this.
I gotta say, having worked in the business for over 2 years, that there have been "too many times to count" that I've wanted to explode whan a guest wants their salmon "cooked through", their tenderloin "well done" or the worst of all,, in my opinion, "can I get the seared ahi cooked all the way through??".
Having said that, while I am happy to recommend "proper cooking temps" for all of the above, especially the tunna, if a guest wants to destroy a beautiful piece of fish, it is their choice. And while my kitchen may on occasion raise an eyebrow, if a guest wants their salmon cooked through, they get it cooked through. If I was in a restaurant when the above scenario happened, I would lead a boycott against that pompous, arrogant, SOB chef. A guest at our restaurant (fine dining) can get anything they want anyWAY they want. It's all about the guest, not the egomaniac of an Executive Chef.
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I was just stating a fact that I love to sip wine on the patio at this location. It is a great spot and no, I don't go for the food, I go for one of the best views in the Lower Mainland. I make no apologies for that.
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I've been buying Peter Lehman shiraz and Clancy's (Blend) for about 8 years. IMHO, one of the best wines anywhere for the money. It never ceases to "wow" me.
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Shitakkes are my favourite
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About 6-7 years ago I had the sommelier at my restaurant make a reservation for me at a place that has one of the best french wine cellars in the country. I was willing to spend @ $100. I wanted to have a good bottle of Burgundy. I was just getting into pinot noir but had not "experienced a truly great one yet. At the restaurant, the owner came over and presented me with a bottle of Clos de La Roche Grand Cru 84 vintage from Domaine Armand Rousseau. While I did not know much about Burgundy's, I did know that 84 was a really good year and was somewhat surprised that I could get that for $100. I scanned the wine list and was shocked to see it on the list for $265!! Ouch!! I tried the wine and absolutely melted. It was unlike anything I had ever had before. I can not even begin to describe it. What made the evening even more memorable was that when I received the bill I was only charged $110. When I asked the owner why, He replied that he wanted me to expereience a truly great bottle of wine and that was his pick. I will never forget that night.
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Although I don't think much of the food or service, I love the patio at The Beach House in West Vancouver.
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I'm hoping for a Riedel decanter. I'm in desperate need of a new one. I promise I've been very good this year.
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After all this bantering over what seemed to be a minor issue, I now officially feel even worse for my "trying" day
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After all this bantering over what seemed to be a minor issue, I now officially feel even worse for my "trying" day
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One newly learned lesson has been to never post anything negative after having an incredibly challenging day at work. My recent post concerning guests use of plates and cutlery was posted after one such day. In hindsight, bad timing
However, I would like to address a few things. For ladyyoung, You mentioned the word stupid a fair number of times in your reply to my post. I never once used the work stupid in referring to my guests actions, but I guess that is what you read into it and I can understand why.
To luckylies; concerning my attitude. I was brought up by a mother who taught me good etiquette and good manners. I was taught which forks and plates to use at an early age and as far as I know, good etiquette and manners have never gone out of style, it only seems that way. I still pull chairs out for my guests, help them remove and put their coats on, call men "sir" no matter their age, ect.
The food tutor answered for me regarding informing my guests on the proper cutlery to use. I would never try to educate my guests; it is not my right nor is it good practice if you wish to remain employed in the restaurant industry. Another very strong point that was made is every time I have to do "mise-en-place" for a second or third time takes away valuable time that I could be spending better servicing my guests needs.
For those of you who have never worked in the fine dining industry, I believe that you would better understand my point after having done so. Reading my post made me come across as someone who hates his job. I very much enjoy what I do, and I know that I convey that to my guests on an ongoing basis.
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As a server, I have ALOT of beefs
, but the one that really gets me is how people do not know which cutlery to use, which side plate, ect. Do people actually think that the reson I gave them that great steak knife was to cut their caesar salad with?? Or is it really for their next coarse, which would be steak. Why would we use this little knife on this butter plate when I have 2 of these big knives?? I think I'll use this large plate that you've placed in front of me for my bread. You mean it's actually for my Cobb salad?? I could go on and on but hey, it's Christmas!! -
Urban Thai Bistro in Yaletown...always have a good meal here. Never remember the names of the items I eat but I know one is with pork floss in a pineapple.
Kansai on Lonsdale in North Vancouver. My regular sushi spot near home. Always good food, always bad service
Steamrollers for my weekly #7
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After skimming through this post I'm guessing that alot of servers don't feel that they should "share their tips" with the other workers in the restaurant. In the 20+ years that I have served in this industry, I didn't know that there was even an option
Without exception, every place I have served for has a "server tip-out" that has ranged between 3%-6.5% of their net sales. Is this only in Canada?? I for one gladly share my tips with the hostess, busser, food runner, bartender and kitchen. Why shouldn't I???? Did I seat the guest?? Make their drink or retrieve their wine??? Bring bread and water refills to the table?? Run their food?? PREPAREtheir food?? I try to do as much of the above as possible (with the exception of cooking their food) but I gladly tip out my support staff. Some guests may not realize this when tipping 10%. Of that I actually only get 4%. But that is not the point. As long as I get the above support from the staff, I happily give them about 1/3 of my tips each and every shift. It's called TEAMwork for a reason. -
This is bound to start the complaining of restaurants trying to rip-off the public.
$35 for a 3 coarse dinner in a fine dining restaurant that normally charges $25-$45 for a main course is a still a fantastic deal. $25 is barely break even point.
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Is it now de rigueur to add 20% to the after-tax total?
Being a server myself, maybe I'm not the best person to answer this but I think I will anyhow
I never look at the amount before tax when I am dining out. I look at the final total and tip on that. Now, is 20% the norm? It is for Americans
Seriously though, tip what you feel is appropriate. I do. For the longest tiime I tipped 20-25% regardless of service, keeping in mind that I am a server myself. I no longer do that. If I receive great service, wether it is a a local pub or a fine dining restaurant, I tip 20-25% on the final bill. Average service, average tip, @15%. Poor service, poor tip (10%). Lousy service, I tip enough to cover a servers tip out to support staff, which is usually about 5%.. NEVER feeel obligated to tip more than you think a server deserves just because it is the norm. On the other hand, great tips are very much appreciated when exemplery service has been provided I think being snooty at a tip that is somewhere between 15% and 20% is poor manners.
Cheers
and rest assured, I'm normally at 20% on the total Being snooty at ANY tip, whether it is 8% or 15%, is such an unprofessional response. While it is not always pleasant receiving a small tip when providing excellent service, everythiing always has a way a balancing out. I've had guests who have left me a great tip even though the service was not a good as I would have liked it to be. I can honestly say I have even gone so far as feeling a bit guilty
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Is it now de rigueur to add 20% to the after-tax total?
Being a server myself, maybe I'm not the best person to answer this but I think I will anyhow
I never look at the amount before tax when I am dining out. I look at the final total and tip on that. Now, is 20% the norm? It is for Americans
Seriously though, tip what you feel is appropriate. I do. For the longest tiime I tipped 20-25% regardless of service, keeping in mind that I am a server myself. I no longer do that. If I receive great service, wether it is a a local pub or a fine dining restaurant, I tip 20-25% on the final bill. Average service, average tip, @15%. Poor service, poor tip (10%). Lousy service, I tip enough to cover a servers tip out to support staff, which is usually about 5%.. NEVER feeel obligated to tip more than you think a server deserves just because it is the norm. On the other hand, great tips are very much appreciated when exemplery service has been provided -
If when I'm leaving a fine dining restaurant I walk by staff that do not say "thank-you", or at least acknowledge me, wether they have served me or not, it will not leave a great impression on me.
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for example, from the moment you walked in the door, things went awry. the hostess rubbed you the wrong way with her thousand yard glare, and you watched the bucolic valet rub a trail of snot on the back of his hand before taking your keys. you then are forced to wait 20 minutes at the bar for your reserved table while the bartender takes his sweet time mixing your gal a lukewarm, watery cosmo. when you finally get to your table, it's next to the kitchen door and you can hear the sous chef berating the dishwasher with epithet after epithet in cantonese as you wearily thumb a winelist stained with last night's buerre blanc. the busser brings bread that is stale and cold and then finally, the hapless server, totally oblivious, approaches the table to say "good evening" with just about the milkiest smile you've ever seen. too late, bubba.
I never would have made it to my table in the above scenario
While I beleive that certain mistakes can happen in any restaurant, the good ones minimize those mistakes. In my opinion, service starts when I walk in the door, not when I sit down. There are so many people involved in my night out.
While serving a VIP last week, he commented on how amazing the busser was. He was watching her work and was amazed at how she responded to my needs before I asked. That added to his experience. My point being this; while I spend more time than anyone in the restaurant with my guests, all the other employees are equally important to my guests perception of service. A busser can help make or break a night out, as can a sous-chef who gets the food out in a timely manner versus one who forgets to pick up the table after it is called.
I'm sure I'm going off topic but I believe in some cases a server gets too much credit when things are going smoothly and gets dumped on too much when they are not.
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Thoughts:
Smoked meat sandwich: yes, it's lacking. Rosie's on Robson has something that wouldn't quite pass muster in Montréal, but it's not bad, and they also have latke with sour cream and applesauce, so those of you with an Eastern-deli-jones might try them out (Robson and Hamilton).
How about Kaplans Deli on Oak? It's been a few years but I do remember it being as close to Montreal smoked meat as I've had in Vancouver. Of course, nothing will ever beat a medium smoked meat at Schwartz's in Montreal!!. I used to have my sister send me a brisket from there every year but the problem is that I was never able to find a great loaf of rye. And besides, you just can't beat the atmoshphere of Schwartz's!!
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I really appreciate this new topic if for no other reason than to find out what criteria is most important to diners. Another topic altogether...
I can not agree with Arne regarding Blue water. I have been there a number of times and have never had very good service. They also have one of the highest turnovers of serving staff in the city. It's rare that they can go longer than a few weeks without placing an add in the classifieds for servers. Constant staff turnover is never a positive thing for a restaurant.
I definately agree with Lumiere but when the average guest check is $125-$150, I certainly expect it to be.
Fresco's in Kelowna is always a treat. Their service and kitchen staff are amazing to watch.
I've had great service at Joe Fortes a number of times.
West has been very good.
For my own criteria, It's not always the "name" places that have provided a great experience. Depending on where I'm going, I'm just as happy having a server that shows me that they love their job and enjoys serving me. I don't need to know the 35 characteristics of a particular wine. Smile, know your basics, have a laugh along with me and I'm happy. I have one set of expectations for certain restaurants, and an entirely different set for others. But a personality is always at the forefront.
Derek
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New Year's Eve is either spent working, which is one of my least favourite nights to work (I'm in the restaurant industry), or watching videos, drinking wine and eating a platter of cheeses, meats, pates, crackers, ect. I'm even slightly embarrassed to admit that there has been more than one occasion that I have been asleep before the clock strikes 12. And no, it has not been during a night of work
Takeout Desserts after 6 p.m.
in Western Canada: Dining
Posted
Welcome mangoe!!
There is absolutely nothing wrong going into a restaurant for a takeout dessert. My only stipulation to that would be not to go at peak hour, which for most places is 12-2 and 7-9. I do it on occasion. Usually have a drink at the bar while I'm waiting.