Dish of the Day: Sticking it to the chef
I am standing at a customer’s table, the target of his invective. After being informed we have a less than happy guest by my manager, I am trying to find out where we went wrong, what we can learn from this – and ultimately trying to turn this around before they leave and shout about it to every man and his dog.
Maybe we did mess up. Although I’d like to think that the other hundred or so people that come along day after day aren’t doing so just for the views, as spectacular as they are.
Rewind 20 years and there I am sitting at the table with my parents, after an excruciatingly bad meal at a less than average chain restaurant. As the waiter comes over to check how we’re doing, we all, even my 13-year-old self, agree that everything is, in fact, fine. We might tell our friends this how bad this place is, and that we’d never return, no way – but the waiter? No
So, my question is, when did we Brits become so vocal – when did we learn to “give it” to the chefs? I see it so much more often in my restaurant these days.
Is it an American thing? Is the flip-side that we will all be hugging each over a decent cheesecake; telling each other how we really feel about the food on our plate?
Question is: Is it a step in the wrong direction? Too much frankness?
Personally, even if I do have to stand at a table taking flack, I think it’s great; if I’m prepared to take all the praise for what my team achieve, then the very least I can do is have someone tell me I suck to my face if we slip up. From my perspective, sure beats not knowing at all, like the good ol’ days.food, restaurant
Latest from Independent journalists on Twitter