glenn

As Zagat's popularity has grown, the reviewers have become more diverse. One could make arguments for either -- hard core foodies who have expertise vs. the opinion of the average joe (shmoe). This is the DIY age and everyone has an equal voice. Unfortunately, such a system lends itself to manipulation. I've worked at 2 restaurants where the owner(s) encouraged the staff to send in favorable reviews to Zagat, Citysearch and the like. However, I still like the concept of Zagats, BUT, T. Zagat seems to be a little discriminatory in his basis for reviews, which more or less makes the guide worthless except for basic general info.

The thread on the AMEX card AMEX PLATINUM prompts me to ask... Would it make any difference in your decision to dine at a restaurant whether or not american express was accepted? If so, why?

Nor is a certain infamous eguletter, AHEM, allowed to post.

just my ego. being the chicken shit I am, I was the one that shushed (and moved).

I guess when you're the FAT GUY, you can do that sort of thing. I once shushed someone at the movie theater and almost got my head blown off.

Ino's on Bedford St. (nyc) makes the best paninis I've had... faves include pancetta, lemon mayo and brie, 4 cheese, and something like arugula, sun dried tomato pesto, red onions and fontina.

Yes yes, thanks Liza. Haven't eaten there since I left Spartina (now Harrison's)... is it still there? I wish my parrot was as obedient.

Kitchenette in tribeca Vietnam in chinatown Cafe Habana - Elizabeth St. Ino - West village, best paninis. period. Lil Frankies on First and first Krispy Kreme Curry in a Hurry on lexington Mamoun's on MacDougal - best falafel Eisenberg's Luncheonette in chelsea Cowgirls get the blues on hudson Can't remember the names, but for Pakistani, a little hole in the wall by Chambers on Varrick (I think) And the diner across from the street from Bendix Diner

I haven't been there for a few years. There were few farmers there and the quality wasn't anywhere near what you get in the city's markets, or maybe I'm just spoiled by Union Sq.

Stale cheeze doodles and tap water. I've been trying to discourage these pesky bldg. board of directors meetings, but I think I'm gonna have to rent a rottweiler for the ocassion.

Who was it that used to call no shows at 2 AM to ask them why they didn't keep their reservation or call?

Can I cheat and talk about 7/4? We set out to go to Indigo Blue for lunch but they were closed. So we ended up next door at Deja Vu, our first time. I was happy to find another byo so we didn't waste $3 on the 2 bottles of Pete's Wicked we picked up. [little things make me happy] There was one other table, and soon, we had the whole place to ourselves. Hence, there was no issue with the service, which I heard generally sucks. I must say I'm not a big thai fan, but this could be the best curry I ever had. I was tempted to order something from the abbreviated French section of the menu, but nothing caught my eye. It seemed a bit strange that the menu would have such a separate section, no? How are the "french" dishes?

[add to the list of software update wish list the ability to crosspost to different sections, unless i'm stoopid and it's already available] So where to y'all go for this stuff, my favorite summer foods?

Wait a sec. -- is she kinda heavy set and also works in a wine store in Red Bank?

Sorry, 171 1st Ave., Atlantic Highlands.

Yes, it's byo. And yep, it's a gorgeous area. Our friends live in Middletown and we got the grand tour. I've been looking to move out of JC and am now adding that area to the list of possibilities. There's a ferry nearby to the city, a major consideration.

TGA great experience all around - food, service, atmosphere, reasonable prices and the company. We spent a hassle free half hour before even looking at the menu drinking wine, munching on the delicious country bread and catching up on old times with our dinner mates. The atmosphere was very relaxing and the noise level was minimal -- it rightfully bills itself as a country French eatery. The waitress was knowledgeable and enthusiastic and was able to answer very speciific questions. Service was exceptional throughout. I was tempted to order for an appetizer the large crabcake appetizer, but the figs with brushetta (a special) seemed more adventurous and reminded me of the Gramercy Tavern (??). It was truly different and wonderful. I also chose the special for the main course, halibut. Seared to perfection and served with mashed potatoes to die for and green beans. Presentation was wonderful. Flourless chocolate cake for dessert. A truly wonderful experience at very reasonable prices.

Mark, I sent you an email last night, guess it never got to you. Anyhow, I was unsure at the time if I could make it and was wondering if letting you know this AM would be too late to respond. But it's a moot point because other commitments have come up. Hope everyone has a great time!

Ditto, I thought I heard they got a reprieve and they were gonna reopen in September?

I'm coming out of the closet. I love matza brei! This is about the only thing in the world I need or use a stove for except to boil water - the rest of my cooking, and I use that term loosely, is nuked. I basically use the same method my mom taught me a gazillion years ago. The trick is to let the matza soak for at least 3 minutes in luke warm water. Like Rosie, I use 2 eggs per matza sheet. Cook at medium to medium-high, and let get dark brown around the edges. Is it almost passover again?

Personally, I'd love to hear about upper Westchester & Putnam County restaurants, that is, if I read the Bergen Record. We've made many trips to the area to dine, particularly to Cold Spring, Garrison & Philipstown. There are some fantastic places, especially b&bs, which combined with a scenic drive makes for a super outing. And I'm in Hudson, not Bergen. I see nothing wrong with a paper reviewing a destination restaurant, nor would I see anything wrong in Grimes reviewing outside NY, though the likelihood of that happening is about as good as dodge and tommy playing golf together.

The software automatically tracks how many times you've eaten with the establishment, how many times you cancelled, where you sat and some other things. Any other info can be added to the comment section, like cheap tipper, what you drink, flirts with the staff, etc. Opentable also offers a point incentive... I think you get 100 points for using them each time, though I don't know what that tranlsates into dollar wise. Not much, I think $1. But people are funny and often go to great lengths to accumulate such points. You can redeem the points in the form of a check good at a participating restaurant. The restaurant can also add points to what opentable offers (at the restaurant's expense). That's an attractive feature for us -- we could offer points to get people in on slow nights, or early on. Check out their website. I think you'll be surprised at the wide range of restaurants that use them, at least in NY, from cheap to 4 star. Jeez, I should get a commission from opentable.

Yes, precisely. We saw a demo today and signed up. The software sold us. Great reservation and seating software, plus lots of other niceties, like tracking no shows, not to mention tracking who came 2 minutes late, tracking what regulars drink, etc. Big brother is watching.

I didn't explain correctly in my original post that we do overbook on the weekends. What I meant in my original post was that we were considering overbooking even more than we do now. We get burned now and then and have too many patrons show up and there's a wait. I don't know what's worse, causing ill will by overbooking, or not overbooking enough and having empty tables. It's a lose lose situation. I haven't checked their policies for a year or so, but in the past, master card and visa had no policy about guaranteeing a table at a restaurant. They refused to enforce any agreement the customer entered in order to hold a table. Some restaurants that require a credit card to hold a reservation refuse to take visa/mc for that reason. American Express requires that the customer consent in writing (fax is ok) to be charged if he failed to show. Plus there are other requirements, such as a clearly stated policy, etc. We have such a policy for large reservations(12 or more) and don't have a problem with those types of reservations. But the majority of our no shows are 2 and 4 tops, and we can't extend the written policy to such small parties for obvious reasons.

Ok, reservation post #2... our restaurant has an abnormally high number of no shows. We confirm the same day as well as take credit card numbers. We never charge anyone if they don't show though --- basically it's used as a scare tactic (and for the most part, the credit card companies wouldn't side with us in the event the customer disputes the charge). Obviously, it doesn't scare a lot of people. I've never worked in a restaurant with such a high no show rate, especially one that confirms all reservations. Perhaps it's because we're a trendy restaurant and that's the type of crowd we attract. If we're unable to confirm the same day, we don't hold the reservation. It's incredible that people are so uncaring. It really costs us a fortune. This past Saturday the restaurant was a third empty at 9 PM and we turned away many reservations. Any of you industry folk have any ideas? I'm clueless, and honestly don't think there's anything to be done, except to start charging people's credit cards and let them go through the hassle of disputing it. But I have a feeling that many of the card numbers given aren't real anyway. We're even considering overbooking, but none of us likes that idea.