A DYKWIA dining moment
Dec 10, 2011 | 3:37 pm
#16
Original Poster
Join Date: Jun 2000
Location: toronto
Posts: 961
But at a place like the one in Rome I would expect the Sommelier to explain the wine choices for a set menue.
Or at least they are introduced by the waitress / waiter with the menue at the beginning of the dinner.
No matter how many wines a restaurant caters, the proper handling of the wine service is an assessment criterion.
but it was never offered....
ended up ordering a bottle of red wine for the entire meal...and that didn't pair well with the first half of the tasting menu.
Dec 23, 2011 | 12:14 am
#18
FlyerTalk Evangelist
Join Date: Jun 2006
Location: IAD/DCA
Posts: 31,871
odd. i would have sworn michelin did not include service. dont really recall discussion of wine, but list is different than service.
this is confusing >
http://www.michelintravel.com/methodology/
vs
this is confusing >
http://www.michelintravel.com/methodology/
Three stars...surroundings and service are part of this unique experience
one to five forks and spoons for restaurants...take into consideration the decor, service, cleanliness and upkeep of the surroundings.
Dec 24, 2011 | 11:15 am
#19
FlyerTalk Evangelist
Join Date: Dec 2000
Location: south of WAS DC
Posts: 10,131
odd. i would have sworn michelin did not include service. dont really recall discussion of wine, but list is different than service.
this is confusing >
http://www.michelintravel.com/methodology/
vs
this is confusing >
http://www.michelintravel.com/methodology/
vs
all the chef owners with whom i have come in contact complain about the expense necessary to put on the show. the fancy wine room, the huge wine list, the large cloth napkins, the crystal, china, decor, etc. none if it is the food, which is the only thing the chef/owner wants to do. service is sort of in the middle. even the chef/owners like a big deal presentation.
Last edited by slawecki; Dec 24, 2011 at 11:20 am
Dec 24, 2011 | 3:36 pm
#21
Join Date: Jul 2010
Posts: 381
Not sure what you mean by the wealthy not wearing labels...but the LV monograms are pretty noticeable, and the 1% crowd definitely wear them, carry their purses, or their luggages. Same for the famous 'CC' logo of Chanel...Its subtle but its there....I agree they are not into wearing the 'American' logos plastered everywhere.
As for the wine....I wasn't expecting the sommelier to read off every single bottle of wine they have. I have fair knowledge of wine myself, with my own wine cellar.
What I do expect is when I am ready to order my meal, to have the sommelier offer the wine options that he can pair with the 9 course tasting menu. In fact neither the waiter nor the sommelier even mention anything about any wine that they offer up.
I had to ask the waiter for the wine menu, then it was offered. Gotta admit it was pretty extensive list....and prices are not too bad compared to the normal markup i see in Toronto restaurants. Ended up with a bottle of the 2001 Tignanello, very nice indeed.
As for the wine....I wasn't expecting the sommelier to read off every single bottle of wine they have. I have fair knowledge of wine myself, with my own wine cellar.
What I do expect is when I am ready to order my meal, to have the sommelier offer the wine options that he can pair with the 9 course tasting menu. In fact neither the waiter nor the sommelier even mention anything about any wine that they offer up.
I had to ask the waiter for the wine menu, then it was offered. Gotta admit it was pretty extensive list....and prices are not too bad compared to the normal markup i see in Toronto restaurants. Ended up with a bottle of the 2001 Tignanello, very nice indeed.
Dec 24, 2011 | 4:40 pm
#22
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Location: ORD
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Dec 26, 2011 | 1:15 pm
#23
Join Date: Feb 2003
Location: Reston, Virginia, USA
Posts: 653
Washington DC is the DYKWIA mother-lode. It is not unusual to see some human sphincter throwing weight around in a restaurant. On such occasions I tell the following joke to my waiter:
A pompous, self-important stuffed shirt walks into a bar, a gorgeous parrot sitting on his shoulder. Bartender asks, "Wow, where did you get that?" The parrot replies, "Washington DC. There's millions of 'em."
One can then track progress of the joke among aggrieved staff by giggles and knowing glances at said bung-hole.
A pompous, self-important stuffed shirt walks into a bar, a gorgeous parrot sitting on his shoulder. Bartender asks, "Wow, where did you get that?" The parrot replies, "Washington DC. There's millions of 'em."
One can then track progress of the joke among aggrieved staff by giggles and knowing glances at said bung-hole.
Dec 27, 2011 | 12:20 am
#24
Join Date: Dec 2010
Location: The District
Programs: DL,AA SPG Plat
Posts: 352
Washington DC is the DYKWIA mother-lode. It is not unusual to see some human sphincter throwing weight around in a restaurant. On such occasions I tell the following joke to my waiter:
A pompous, self-important stuffed shirt walks into a bar, a gorgeous parrot sitting on his shoulder. Bartender asks, "Wow, where did you get that?" The parrot replies, "Washington DC. There's millions of 'em."
One can then track progress of the joke among aggrieved staff by giggles and knowing glances at said bung-hole.
A pompous, self-important stuffed shirt walks into a bar, a gorgeous parrot sitting on his shoulder. Bartender asks, "Wow, where did you get that?" The parrot replies, "Washington DC. There's millions of 'em."
One can then track progress of the joke among aggrieved staff by giggles and knowing glances at said bung-hole.
. The quote above is great it kind of reminds me of a lesson on my mother taught me about how you never disrespect the people you pass on your way up the ladder because it will be the same people you see on your way down.
Dec 27, 2011 | 6:58 am
#26
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Join Date: Dec 2000
Location: south of WAS DC
Posts: 10,131
the only dykawaz i run into in dc are the ones frequenting the congressional haunts. although a few of these restaurants get good reviews, i find them very over rated and extremely over priced when i accidental into one. a majority of them are steak houses, and i do not do steak houses.
now newyork and san fransisco, i find the restaurants presumptuous and the pricing out of line for both food and service. the whole purpose of the exercise is to treat the dkz as special.
3*restaurants in paris(and gordon ramsey in london) seem to me to be the completely at the beck and call of money, and dominated by dykawaz
now newyork and san fransisco, i find the restaurants presumptuous and the pricing out of line for both food and service. the whole purpose of the exercise is to treat the dkz as special.
3*restaurants in paris(and gordon ramsey in london) seem to me to be the completely at the beck and call of money, and dominated by dykawaz
Dec 27, 2011 | 1:41 pm
#27
Suspended
Join Date: May 2011
Posts: 409
At the restaurants I frequent, the server often brings me a to-go bag of the complimentary house bread when she brings back my credit card slip to sign. But I don't generally treat my servers like dirt.
Some people have a strange cultural affectation to treat "servants" like dirt.
Some people have a strange cultural affectation to treat "servants" like dirt.
I generally like day old bread better than fresh. Strange, but that's the way I like it.
Dec 27, 2011 | 1:45 pm
#28
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Posts: 409
Dec 27, 2011 | 7:05 pm
#29
Join Date: Aug 2004
Location: my heart is on the shores of the north Italian lakes
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[QUOTE=Commie;17594014]Not sure which forum to post this on..but last night just experienced something surreal and unusual. We're currently vacationing in Rome, last night we went to La Pergola for dinner. Its the only 3* Michelin restaurant in Rome and its inside the Rome Cavalieri.
QUOTE]
Thank you for your post, funny but not surprising. At least you got the free show with your dinner.
Could we call this "where European dining arrogance meets American doggybags".
Stereotypes apart I think we should always be humble and being so get probably a better service, especially in Italy.
A luxury place is where staff are more polished and well behaving than the guests .
QUOTE]
Thank you for your post, funny but not surprising. At least you got the free show with your dinner.
Could we call this "where European dining arrogance meets American doggybags".
Stereotypes apart I think we should always be humble and being so get probably a better service, especially in Italy.
A luxury place is where staff are more polished and well behaving than the guests
.