bigdaddy

Why anyone would greet the addition of Boulud to the local scene with anything but excitement is a mystery. And why not Vancouver? Great city, awesome produce, and a totally new market for him. Who cares what they're paying him? As long as it is sufficient to keep him from joining the local "White Spot Alumni"...it's all good.

Not long ago I remember watching a program where Mr Feenie (quite rightly) stated that "in order to be successful you need to have a mind for the business...not just be a great chef "(paraphrasing) On "the verge of bankruptcy" after 10 years of being arguably the most successful (and priciest) restaurant in Vancouver's history? That's where the really interesting story is...not in this drama that is clearly being spun for maximum pr.

You might want to check out www.circlefarmtour.com for when you pass through the Fraser Valley. It contains many of the areas highlights. Enjoy your trip.

That just means that consumers won't see a decrease in price despite the gst reduction. The excise taxes on tobacco and alcohol are being increased specifically to offset the 1% gst drop. Those tax increases will be added to the price of the product before gst, resulting in no savings...and possibly even higher prices.

I am pretty sure that the figure doesn't include the loss that a business may be facing due to stock on hand (bought with 7% tax), which they must sell now with a 6% tax. A penny here, a penny there...it all adds up. ←

The name was in place prior to the request for a permit going before city council last November. It is not a foregone conclusion that council will ok a new liquor primary location. Sometimes it is best to choose an innocuous name....and let the space speak for itself.

1181 was put together by (co-owner) David Battersby, one of Canada's most highly regarded young architects, known for his sleek, modern designs. The name was chosen almost a year ago, as getting approval for this sort of an establishment is a long (and expensive) process. The project is well capitalized, and they should be there for a while.

??? The credit card company is legally required to put the charge through if the merchant can produce a signed credit card slip. They don't have any authority to get involved in the "after the fact" argument in this case. Best to take the advice already posted...make sure you get the price up front next time, don't sign your credit card if you don't agree with the bill, talk to the owner & finally...consider it a lesson learned.

Many people with Celiac utilize the sort of card you are describing. If your needs are very specific, anything that will simplify the explanation and reduce the chance of miscommunication is beneficial. Menu modifications should not be problematic, but it is important to make sure they are accurate!

...the Playhouse Wine List Awards seem to have fallen off the radar with the change in format this year. Results anyone? (not posted anywhere I can find yet) thanks in advance...

Took time out to watch the show last night because of this thread. Thought it was very entertaining once you realize that it is simply a 20's-something show set in a restaurant and not intended as a "foodie" thing. One of the actors from the first season has apparently already moved on to a meg-bucks part on the "OC". Look forward to seeing more local talent in the upcoming season, such as the wonderful Linda Boyd...a veteran of the Vancouver theatre and restaurant scene.

Haven't seen the show...but am acquainted with the producer and a good friend is consultant to the show. What I can tell you is that, despite posts to the contrary, the show is extremely well-researched. Certain characters are in fact based on real-life Vancouver restaurant workers (some of whom I know personally). Therefore, whatever direction the show is taking is obviously intentional on the part of the producers/writers. I would agree with others who have suggested that egullet posters and industry insiders are not necessarily the target audience for this show.

Insane?...interesting how things have changed. Those prices represent a mark-up of roughly 100%, which was the standard back then (can't even remember why...think we were regulated?)

We definitely had fun (and were no doubt fairly conspicuous). I believe I saw your table, as I always like to survey the clientele. The waiter should not have charged you for the tart. I personally would have asked for clarification when the item was served..."is this complimentary since we did not order it?" Such a question does not imply that you are looking for a freebie, but that as a customer you reserve the right to make your own decisions. Sometimes a server can mistakenly believe that they have the sort of rapport with a customer that would allow them to take certain liberties. Asking for a refund at this point would, of course, seem petty. However, you might feel better if you give the manager a call and let him/her know that you didn't appreciate the way you were treated. Most likely the waiter has used that "I know what you should order better than you do" schtick before, and the management needs to know if someone is being pissed off!

Was there Monday as well...took my staff in for our Xmas party. (We were the boisterous big group by the window!). Our waiter (Doug) was very professional & knowledgeable. I really can't imagine a situation where it would be ok for a server to charge you for an item you (specifically) didn't order! The value of the item is irrelevant...you shouldn't have paid and the waiter should have been reprimanded.

← Growth statistics are relative and don't tell the whole story. As noted, BC'ers were already spending more per capita at restaurants. Disposable income is the most important figure for the hospitality industry because, for the most part, we are considered a "luxury" item. Even GDP figures and job growth are misleading if the distribution of wealth is uneven and the jobs are low-paying (10 people making $100,000 are more beneficial than one millionaire when you want to fill seats on a regular basis!).

Having personally observed the gratuities over the years on bills totalling in excess of $20 million.... The Canadian benchmark is 15%....Americans (whether business or simply tourists) average closer to 20%. In the long run, that difference is actually pretty overwhelming! Whether the average American tips that well "at home" is something that only someone with data from that country can say. However, anecdotal evidence would suggest that the average mid-upper range diner in the U.S. tips higher than their BC counterpart.

30 years of experience says that the conventional wisdom is true (at least with regards to British Columbians versus Americans). Americans are accustomed to a dining culture where the server is completely dependant upon the customer for their income. Americans tip more, but are also much more assertive in using that power to get things exactly as they would like them... In typical fashion, Canadians seem to have found the "compromise" position between the "high wage/no tip" & the "starvation wage/high tip" countries.

thanks for the thread.... Despite the fact that we really aren't that far away (and regularly have people drive out from Van for dinner), the media absence does make it feel sometimes like we're operating in a vacuum... St. Street Grill (Port Moody) is very close and reportedly a fine spot. Same with The Seasonal Experience in Langley.

Don't know about the tax structure in other provinces....but in BC the whole corkage debate is about the govt getting the MONEY! Restaurants don't pay the PST on purchase, but instead the govt collects an increased amount based on the mark-up you charge. Licensee liquor purchases are meticulously tracked by the govt. At any time the inspectors can levy a fine or threaten your license if they believe your sales figures are inconsistent with the amount you have purchased (based on your "regular" mark-up). Everything must be documented, rung in, & tax collected (including staff drinks,etc). Corkage cannot be tracked or regulated....and tax revenues are severely reduced. That's it...that's all!

If you're looking for a wide selection of unique cheeses, then a shop like Les Amis du Fromage is probably your best bet for convenience, quality & selection. They carry most of the "boutique" cheeses, and their name has the status your boss is looking for to impress.

Obviously, the plot thickens... Sole distribution would be a pretty sweet deal...and if that's the case, undoubtedly there is a deal in there somewhere! Flavours is no small operation, but part of a much larger group that markets aggressively.