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Etiquette for the satisfactory fine dining experience - Page 2

Poll Results: Should the hearing impaired and/or disabled guests be banned from the fine dining restaurants?

This is a multiple choice poll
  • 0% of voters (0)
    Yes
  • 47% of voters (8)
    No
  • 29% of voters (5)
    Legally disallowed, I live in a country that forbids discrimination
  • 5% of voters (1)
    Yes; if not for the stupid law that prohibit discrimination, I (we) should have the inalienable right to 86 anybody off my business property for displeasure
  • 11% of voters (2)
    No; if circumstance warrants, the specific guests must be informed with urgency to meet the strict expectations or be subject to 86
  • 0% of voters (0)
    On the fence
  • 5% of voters (1)
    Full compliance to etiquette is critical to receiving the good service. What discrimination? Tough life!
17 Total Votes  
post #31 of 32
Quote:
The customers know what they want, they sometimes use the wrong words.  If their idea of medium rare is our idea of medium then we should try and match up what they're trying to say with what we are providing to them.  Politely and with respect of course.

Well said, however that very small window that back of the house has with the customer is too small to know this. The customer asks for medium rare, the kitchen makes it so. The customer sends it back to be cooked a little more because they don't agree with the kitchens definition of temperature. How then, can the kitchen know any of this beforehand?

post #32 of 32
Quote:
Originally Posted by Chefross View Post

Well said, however that very small window that back of the house has with the customer is too small to know this. The customer asks for medium rare, the kitchen makes it so. The customer sends it back to be cooked a little more because they don't agree with the kitchens definition of temperature. How then, can the kitchen know any of this beforehand?

Post 28, perhaps?

 

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