Lectures from the waitstaff
Aug 30, 2015, 5:40 pm
#31
Join Date: Jun 2003
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Aug 31, 2015, 3:32 am
#33
Join Date: Aug 2005
Posts: 3,438
I can think of one meal at Dabbous where a course was brought out without a knife and I used my butter knife. The waiter noticed, came over and said something to the effect that the chef doesn't want you to cut it, he wants you to eat it as is.
Last edited by VivoPerLei; Aug 31, 2015 at 7:37 am
Aug 31, 2015, 6:23 am
#34
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Location: Ontario, Canada
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Only once. At a mid-range Italian restaurant in the business district of Toronto while having lunch with co-workers I had a waiter criticize me when I asked for parmesan cheese on a seafood pasta dish. "Cheese is NOT put on seafood" as he turned and walked away.
I excused myself from the table, had a very blunt conversation with the manager about being embarrassed in front of colleagues by his server.
A few minutes later the same waiter came out looking very chastened, apologized profusely and completed the order as requested.
I excused myself from the table, had a very blunt conversation with the manager about being embarrassed in front of colleagues by his server.
A few minutes later the same waiter came out looking very chastened, apologized profusely and completed the order as requested.
Aug 31, 2015, 8:43 am
#36
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Aug 31, 2015, 9:21 am
#38
Join Date: Apr 2005
Location: Central Texas
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I can only recall 4 occasions in my long life and extensive travels that I felt that a waiter was both qualified to advise me and his counsel welcomed.....
1. Nice, 1963 - Advisory commentary on European rabbit/hare (Whilst in my youth out here in flyover country, I had dined on Peter Cottontail and tried jackrabbit, only to find it less than appealing, I knew nothing of those wily Uropeens and their ways with rabbit).
2. Livorno, 1965 - Not really a waiter, more a street vendor, able to convince me (with my halting Italian and his lack of English) that "triglie", the humble red mullet, could be a great entree, not prepared in the classic "Livornese" method, but simply bathed in a little olive oil, S & P, then grilled over an open fire of grapevine, served with lemon, bread and local white wine.
3. Arras, 1982 - Traveling with our young daughters (14 & 9) by car in a big loop around Western Europe, the dining room of an old hotel, a grand old waiter, spent time and effort convincing my daughters (French-less) on the virtues of the price fixe menu and the additions he would make to it. So "un-French" as to amaze me. Dessert wasa choice of a chocolate mousse or fresh strawberries. Our daughters wanted both, together. With much attention from the chef at the doors to the kitchen, they got'em.
4. Galatoire's, NOLA, continuing 1955 or so until the mid 90s. Introduced by my grandfather, a picky eater admiring only the simplest of Gulf seafood preparation, a waiter who became my dining adviser for many visits over the next 40 years, until his retirement. It was from him that I learned the concept of arriving at 2PM for "lunch", always ordering only 1 dish at a time, even better when with a fellow diner, never hurry, and that a good waiter understands the preparation of everything on the menu (and is prepared to recommend or reject, based on his evaluation of your likes, dislikes, and habits).
There may be others out there whom I haven't met, but I've sure been displeased with some I have...
1. Nice, 1963 - Advisory commentary on European rabbit/hare (Whilst in my youth out here in flyover country, I had dined on Peter Cottontail and tried jackrabbit, only to find it less than appealing, I knew nothing of those wily Uropeens and their ways with rabbit).
2. Livorno, 1965 - Not really a waiter, more a street vendor, able to convince me (with my halting Italian and his lack of English) that "triglie", the humble red mullet, could be a great entree, not prepared in the classic "Livornese" method, but simply bathed in a little olive oil, S & P, then grilled over an open fire of grapevine, served with lemon, bread and local white wine.
3. Arras, 1982 - Traveling with our young daughters (14 & 9) by car in a big loop around Western Europe, the dining room of an old hotel, a grand old waiter, spent time and effort convincing my daughters (French-less) on the virtues of the price fixe menu and the additions he would make to it. So "un-French" as to amaze me. Dessert wasa choice of a chocolate mousse or fresh strawberries. Our daughters wanted both, together. With much attention from the chef at the doors to the kitchen, they got'em.
4. Galatoire's, NOLA, continuing 1955 or so until the mid 90s. Introduced by my grandfather, a picky eater admiring only the simplest of Gulf seafood preparation, a waiter who became my dining adviser for many visits over the next 40 years, until his retirement. It was from him that I learned the concept of arriving at 2PM for "lunch", always ordering only 1 dish at a time, even better when with a fellow diner, never hurry, and that a good waiter understands the preparation of everything on the menu (and is prepared to recommend or reject, based on his evaluation of your likes, dislikes, and habits).
There may be others out there whom I haven't met, but I've sure been displeased with some I have...
Aug 31, 2015, 10:08 am
#39
Join Date: Jun 2004
Location: STL
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4. Galatoire's, NOLA, continuing 1955 or so until the mid 90s. Introduced by my grandfather, a picky eater admiring only the simplest of Gulf seafood preparation, a waiter who became my dining adviser for many visits over the next 40 years, until his retirement. It was from him that I learned the concept of arriving at 2PM for "lunch", always ordering only 1 dish at a time, even better when with a fellow diner, never hurry, and that a good waiter understands the preparation of everything on the menu (and is prepared to recommend or reject, based on his evaluation of your likes, dislikes, and habits).
Aug 31, 2015, 10:11 am
#40
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Aug 31, 2015, 11:09 am
#41
Join Date: Jan 2003
Posts: 3,785
Two things I learn as a bus boy:
1) How to balance a bunch of glasses of water on a tray
2) Don't piss off the person who brings you your food
Aug 31, 2015, 12:19 pm
#42
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Or so you thought... I used to work as a bus boy in a few restaurants. Doing that will pretty much result in special ingredients added to your food. If not this time, next time if you ever go back.
Two things I learn as a bus boy:
1) How to balance a bunch of glasses of water on a tray
2) Don't piss off the person who brings you your food
Two things I learn as a bus boy:
1) How to balance a bunch of glasses of water on a tray
2) Don't piss off the person who brings you your food
Aug 31, 2015, 12:40 pm
#43
Join Date: Jan 2011
Location: Seattle, WA
Programs: AA 2MM, DL D360
Posts: 125
Years ago, I was hosting a business lunch at Le Louis XV (Alain Ducasse restaurant that earned him three Michelin stars). Our lunch was scheduled for around noon, and the guest of honor was speaking at a convention at 2 PM. The first embarrassment occurred when the guest of honor was given the only menu with prices on it (at the time, about 350 euro pp for the price fixe menu).
The next embarrassment occurred when the server learned that the guest of honor wouldn't be there for the entire 3+ hour meal event, loudly proclaimed to him, "If you cannot stay for the entire meal, you cannot eat!"
The guest of honor was a very traditional, gentlemanly type and he just said, "of course, I understand, no problem. Please just go ahead with the rest of the table." We tried to get the server to allow him to participate in as many courses as he could before leaving, to no avail.
The server then proceeded to serve at least three courses to the rest of the table, pointedly bypassing our guest of honor every time. It was hugely embarrassing.
Despite that, it was still the best meal I've ever had.
The next embarrassment occurred when the server learned that the guest of honor wouldn't be there for the entire 3+ hour meal event, loudly proclaimed to him, "If you cannot stay for the entire meal, you cannot eat!"
The guest of honor was a very traditional, gentlemanly type and he just said, "of course, I understand, no problem. Please just go ahead with the rest of the table." We tried to get the server to allow him to participate in as many courses as he could before leaving, to no avail.
The server then proceeded to serve at least three courses to the rest of the table, pointedly bypassing our guest of honor every time. It was hugely embarrassing.
Despite that, it was still the best meal I've ever had.
Aug 31, 2015, 6:16 pm
#44
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Sep 1, 2015, 7:56 am
#45
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Was that Imre the guy with the eyebrows? My favorite.