Still, for whatever reason the management decided to offer a menu with larger portions when we opened. And on the second day of serve only fiver-sourse meuns. The worst order for the backserver, the kitchen, and, arguable, the guests, was one that mized and matches from all the menus. Instead of all having the same fish course (fish fork, fish knife, and sauce spoon for everyone), one guest would have the fish from the chef's tasting (fish gear), one would have the jicama salad from the tasting of vegetables (small fork, small knife), one would have nothing in front of him because he had of=rdered the five-course menu (silverware and a show plate), and one guest, who ordered the chef's tasting but didn't like the fish, would have something like pasta (small fork, small knife, spoon). It was a nightmare for the restaurant and an alienating dining expeience for the guests. So, when the management decided to offer only five-course menus on our second night of service, we knew we were going down. Even though we thought we had everything planned out, we discovered many an unaddressed issue even before the service began.
...so I'm reading a book kinda (in a roundabout way) about Thomas Keller (who is the head chef/owner of the top restaurants in America/the world: Per Se and the French Laundry) and I find it facinating. but this selection makes it sound really quite dull. do not be fooled.
The worst order for the backserver, the kitchen, and, arguable, the guests, was one that mized and matches from all the menus. Instead of all having the same fish course (fish fork, fish knife, and sauce spoon for everyone), one guest would have the fish from the chef's tasting (fish gear), one would have the jicama salad from the tasting of vegetables (small fork, small knife), one would have nothing in front of him because he had of=rdered the five-course menu (silverware and a show plate), and one guest, who ordered the chef's tasting but didn't like the fish, would have something like pasta (small fork, small knife, spoon). It was a nightmare for the restaurant and an alienating dining expeience for the guests.
So, when the management decided to offer only five-course menus on our second night of service, we knew we were going down. Even though we thought we had everything planned out, we discovered many an unaddressed issue even before the service began.
...so I'm reading a book kinda (in a roundabout way) about Thomas Keller (who is the head chef/owner of the top restaurants in America/the world: Per Se and the French Laundry) and I find it facinating. but this selection makes it sound really quite dull. do not be fooled.
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