"We returned to our regular restaurant for the consistently good food and friendly service. I ordered a medium-well burger. It arrived charred and dry. I pointed to the burger and asked the waitress if this is considered 'med-well', and she said yes. I told her to ask the manager. Manager comes and says, "Yes, you … Continue reading Who’s Picking Up the Bill?
I was skeptical about the reality competition show “America’s Next Great Restaurant” from the first episode. Not only could they not manage to spell restaurateur correctly , they were not really talking about opening a restaurant. The fast-casual concepts they were exploring all fit much better under the category of Fast Food. Even so, anyone … Continue reading Restaurant 101: Bummer.
It’s a contentious question in the operation of a restaurant, when to comp or not to comp? Is it better to send an appetizer or dessert to a guest who dines with you frequently, or to bank those freebies to compensate for errors made during service? Each restaurant is different. Sometimes, the policy is to … Continue reading Restaurant 101: It’s Complicated
Q: I have been to this "fine dining" restaurant a bunch of times. The owner knows me and my usual dinner-date. We almost always have a bottle of wine, two entrees and either an app or a dessert. We tip well. We went last week, and my date ordered the same thing as always. It … Continue reading Who’s Picking up the Bill?
>Three years ago, just after I moved to Los Angeles, a girlfriend invited me out to dinner in Silverlake. The space was gorgeous, with lots of character, and the menu hit all the right local-sustainable-farm-to-table notes.It was early, because we had 8:00 plans, and so the dining room was empty when we arrived. After we … Continue reading >New Segment!
