:D :D I think I've dined at the same place. Nothing exceeds like excess. ;)

Having recently moved out of Manhattan (sadly) for the first time in well over a decade I can say with reasonable certainty that brunch in the city is different than brunch elsewhere. Brunch in NYC is almost a cultural tradition whereas in the rest of the country it is either the marker of a special event (wedding, holiday, etc.) or an occasional indulgence.

I lived in lower Manhattan right across the street from the Ritz-Carlton Battery Park and since that hotel opened, my SO and I alternated our Sunday brunch (late in the afternoon) between that hotel's brunch and the Trustee's dining room at the Met.

I profoundly miss those long relaxing Sunday meals and haven't been able to find a decent late brunch since leaving the city with the exception of the occasional decent hotel brunch. On the bright side, I have lost weight and am now consistently sober on Sunday evenings. :)

It depends on the venue. I expect it at Denny's. At the other extreme, in Europe I sometimes have to resort to catching the waiter's eye by making scribbling motions on my hand to get it, since the concept in general seems pleasantly to be that I've "rented" the table for as long as I want. In Germany I know I'm expected to pay the waiter with his change purse right on the spot, which seems abrupt until you're used to its efficiency.

Recently we took grandkids and their parents to a Red Robin (or Red Robinhood, as one 3-year-old calls it) and the server slapped down the check before asking about dessert. Well, our kiddies desired a $2.99 or whatever sundae and it didn't bother me at all that they had to void the bill and run it through again. That seemed really silly in a place that really flogs its desserts.

So, Denny's notwithstanding, for me this practice doesn't have to be in a fine dining establishment to be annoying.

brunch? sounds like linner to me.

I was going to say "lupper" myself :) It must be my midwestness showing through but I can't imagine anyone here calling a meal eaten at 4 in the afternoon brunch.

Was just at Five Guys.. a Saturday night.. long line ups

Half an hour in line.. the burger was ok.. cajun fries was good.. worth it to wait, not really. My wife thought her burger was gross.. go figure.

For the upper scale, non-chain restaurant:

-insulting wine list. I know the big names have to be represented, but at least try to provide interesting choices. Value choices appreciated.

-I know it has become American English vernacular, but "entrée" is an appetizer, not a main dish.

-putting absolutely on effort into their vegetarian options. My wife is a vegetarian foodie, and has a hard time finding worthwhile places these days.

-any type of bill-inflating trick: Charging for "special" olive oil and balsamic vinegar. Offering a "supplement" without mentioning a price

+1000000000 to the annoying flash-based websites.

Yup, the clue to when brunch should occur really is in the name isn't it!

No, at least not at the Pru or at Copley. I can't speak to any others in the area. But what I do love about Legal is that they take my shellfish allergy very seriously--that means I can actually order a fish entrée or the yummy tuna burger without fearing for my life.

Holy crap that is hilarious! :)

Filling my water glass every time I take a sip is extremely annoying.

Charging for refills on sodas. I always ask - is it "another" or is it a refill? A waitperson should be very clear about that. If they serve soda in a can, then fine. But, if it's fountain soda, they should refill at no charge.

The French Restaurant Bistro de Paris at Epcot.. top restaurant at all themeparks around the world.. and Bambi is part of the Disney World too..

Agreed.. like the free refills..

On redundancies:

1. On American Airlines, I was asked if I wanted a Ranch dressing or a vinaegrette dressing

2. Tekka maki roll

Other peeves:

1. Servers wanting to be my friend
2. Frozen butter
3. Cold bread (as in came out of the cooler)
4. 18% gratuity on parties larger than 6 and service stinks
5. Ridiculous price increases -- a fettucine alfredo at over $20 is rather ridiculous when it is an additional $6-$10 to add a protein to it
6.Pretentious servers who mis-pronounce items like pinot grissssss, foy gras, pinot blanck, pansetta, etc
7. Charging for re-fills when it is clear the restaurant is not serving from glass bottles or cans
8. Mid priced restaurants charging extra for extra sauce -- 1 tartar sauce is not enough for 2 piece fish and chips. Ask for extra tartar sauce and without the server informing you there is extra charge you see $0.50 on the bill

How is that redundant? You don't like either? Or you like them both so much you don't know how to choose? :)

I'm guessing it's redundant because vinaigrette always refers to a salad dressing. (Since many people don't really know what a vinaigrette is, I assume they use "dressing" to clarify it.)

Oh, got it! :)

The refolding of the napkin when I go to the restroom... I folded it pretty well on my own. If you want to replace it with a new one, great; but don't unfold it and refold it just to be folding.

Off topic, but ILuvParis, could you PM me with a few of your favorite bistros in Paris? We will be there between Christmas and New Years...

Strange.. currently at Fairmont Mayakoba..

and the waiters fold the napkin every time they are around.. fine dining 4 diamond AAA restaurant Las Brisas..

On a similar vein, when restaurants see I'm wearing dark pants and take away my white napkin to give me a black one. It's going to be on my lap under the table, who cares if it clashes?

That's so you don't end up with white lint on your dark pants.

"I know it has become American English vernacular, but "entrée" is an appetizer, not a main dish."

NOt anymore. It's in the dictionary as "In America, the main course."

Damn people sure do whine a lot....I mean you order an identical second bottle of wine and complain that they didn't give you a new glass so that you are unable to experience the slight variation is taste.....jeez

OMG you oughta write a comedy novel :D

Well don't I feel stupid, especially as that makes a lot of sense. No wonder I usually eat dinner at places like Noodles & Company :p

+1

Dillman killed it with that post!

Gotta agree that the lengthy, super-pretentious description of the specials is at first hilarious, but quickly annoying.

"Our water is specially bottled for us by Crystal Geyser..."

This morning I remember a few pet peeves..

such as when the plate is finished at a morning buffet.. I get up to go and reload and come back and the dirty plate is still there.. I don't mind taking the dirty plate to the station, but I get some looks, and the waiter feels bad..

Also when you order drinks, and you need to remind politely 3 or 4 times for the drinks to come..

1. Restaurants that list ingredients on the menu but don't list all the main ingredients for the dish. For example, menu lists a roast beef sandwich with horseradish, lettuce, and tomato and a turkey sandwich with swiss cheese, lettuce, tomato, and sprouts. Since I don't eat cheese, I order the roast beef sandwich. When it arrives, it has cheese on it. And when I try and send it back, I'm told I should've known that all their sandwiches come with cheese on them. I'm not expecting a place to tell me that they use 1/4 tsp of thyme, 2 tbsp cream, 6 sprigs parsley, etc in a dish, but if a dish is covered in tomatoes for example, you probably should list that on the menu if you've already listed other ingredients.

2. Servers that assume you will want the extras (like fresh grated cheese, fresh cracked parmesan, lemons in water/tea, etc) and automatically start putting them on the dish before they ask you if you want it. I've trained many a server to stop doing that after they've had to completely remake dishes for me. And no you can't just scrap it off and it will be good as new (which more than one restaurant has tried to do). This is particularly annoying if the extra item has a surcharge, and they just assume you'll want it because "everyone always orders it that way." If everyone orders it that way, then just change the menu and include it in the price.

"Professional servers" tend to drive me a little insane - I know it's a generalization, but they always seem to be the ones with the worst attitudes (and having once worked in the industry, I can tell you they're certainly the worst when it comes to bad-talking the customers and expecting hefty tips, regardless of the quality of the service).

Also when they take your plate away before you're finished your food, or before your company has finished eating (because it then makes them feel like they have to rush).

Taking away the plate.. never thought that professional waiters are trying to rush me.. thus I get up and refill my breakfast plate again at a buffet..

I've never had a professional waiter take away my plate before I was done on an ala carte meal..

I've had waitpeople see a completely cleaned plate and ask if I was finished with that, and others who actually picked up my plate, or made a grab for it, when there was still a lot of my entree (oops; main course, that is) on it. I have curled my lip and snarled, or growled. Literally.

I also hate a suddenly-stepped-up level of solicitude when it's almost time to leave (meaning, leave the tip).

The completely clean plate is a mystery.. or maybe some patrons prefer to keep the almost clean plate around for some odd reason..

Still off topic, sorry, but "ILuv Paris", please share with us your favorite bistros in Paris. Or, perhaps start a new thread in the Paris section. We're going to be there the end of September.

Oh, waiters who ask if you want pepper or cheese etc before you have even tasted the dish! Please, let me take a mouthful before I decide whether it needs further seasoning! They often look at me strangely when I say that to them!

Lists of 100 different martinis but nothing classic or traditional at all. Sorry, but I don't drink beverages that taste like bubble gum.

Everybody now has some special version of Mac & Cheese now. It's ironic because it is probably my all time favorite comfort food but I have zero interest in a truffle chorrizo mac & cheese.

Any restaurant that has a Sysco truck EVER in their loading dock.

Servers that ask if I would like sparkling water to make you feel cheep about wanting plain jane city water. I just reply with I'll have "Insert City Name's" Finest with a feigned smile.

Any beverage that has been "Infused" with anything. Iced tea infused with raspberry. Please show me your raspberry infussor.

Servers that can write their names upside down on a paper tablecloth.

Bartenders that can make some girly drink that has 6 ingredients that can't make a Manhattan worthy of ice.

Waiters maybe find it a faux pas to add cheese or pepper or half eaten food..

I can see your rationale though..

I'd rather no waiter added half eaten food to my plate ;)

I find it odd that chefs allow waiters to offer seasoning before people have eaten - isn't that just pretty insulting (put it this way, if someone sits down to eat a meal I have prepared, and salts and peppers the food before even tasting it, it tells me they have no confidence in my ability to correctly season the food - and I am no chef!)

I can see why a chef might be insulted by someone salting food before tasting it, but pepper is a different thing, IMO.

[QUOTE=HateToBeLate;16846757]
Everybody now has some special version of Mac & Cheese now. It's ironic because it is probably my all time favorite comfort food but I have zero interest in a truffle chorrizo mac & cheese.

I used to think the same, until I had the truffled mac and cheese at Laserre in Paris. I really am not a fan of truffles (don't judge me :p ), but Lassere's rendition was amazing!

IMO as well. There are some foods that are always peppered when they're on my plate. In fact, I can't imagine egg or potato dishes without pepper.