The Black Spot

[Tim Hayward]

My old Nan, a wiley poshrat of abiding low cunning, reckoned she could tell when someone was 'not long for this world'.

She said it was something like a smell but not (which made absolutely no sense to me, then or now).

But it did make me think about restaurants.

Why is it that some places open and you can just tell, right from the get-go that they're going to last just the blink of an eye before going under? A consultant friend refers to it as CTP (circling the plughole).

With some things (Fashion Cafe and Dans le Noir spring to mind) you're just staggered that the idea ever got out of the first meeting. (Note to marketeers: Yes, there is such a thing as a bad idea in a brainstorm). But what else? History, location, food, price?

What method of divination do you use to you tell that a place has had it?

[muichoi]

Spelling mistakes on the menu. Unless it's Chinese, when the reverse applies.

Edited May 2, 2006 by muichoi (log)

[GastroChick]

Bad/slow service when the restaurant is only half full.

[Emma M]

What method of divination do you use to you tell that a place has had it?

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When those who should know better on eGullet decide to create a whole thread dedicated to its potential demise? Good God, get out more.

[Mike Hunt]

More than 2 menu items not available or that old standby ... an A4 sheet on the door/window saying closed for re-furb.

[Andy Lynes]

What method of divination do you use to you tell that a place has had it?

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When those who should know better on eGullet decide to create a whole thread dedicated to its potential demise? Good God, get out more.

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Isn't it precisely because eGullet members get out so much that they are qualified to know when a restaurant stinks and is not long for this world?

When you can't understand what the waiter is saying and they can't understand you is always a bad sign.

[Jon Tseng]

It its called "Blue Belt" and trying to serve tepid French "Tapas" on a Japanese Kaiten Belt, that's quite a likely sign.

J

[Basildog]

A website for a soon to open restaurant/bar that waxes lyrical about it's chefs food etc , but also has a jobs section advertising for a head chef and a sous chef.

You would think i was making it up, i'm not