NOT Having It Your Way

On Sat, 05 Mar 2011 10:38:09 -0800, Terry Pulliam Burd
wrote:


I read this article yesterday and was appalled at some of the
arbitrary attitudes of the restaurateurs and purveyors.

I think most of this pique is power trip and snobbery and nothing
truly to do with food itself. Surely, I do not need to get pushed
around by restaurant owners when I am shelling out big bucks for
dinner.

I got a great kick out of the coffee place that refused to grind more
than 1lb of beans for a purchase. Now, don't get me wrong, I am a
coffee snob who roasts her own beans and never buys ground coffee, but
if they are going sell ground beans, they have already crossed the
line delineating decent coffee, so who the hell do they think they are
telling a customer they can't have as much as they want?

Our special treat restaurant, the one we go to for family celebrations
and milestones, is quite eclectic and lovely. The food is New York
quality out here in NJ, a rare find. They are also one of the most
accommodating and friendly places I have ever dined. That is also why
I go back so often.

Boron
 
On Mar 5, 12:12?pm, Dan Goodman wrote:


----------

And if these places last they have devoted followers. Me, not so
much.

There's a difference in wanting people to try your food the way you
think it should be served and FORCING people to eat your food the way
you demand they do.
 
On 05 Mar 2011 20:12:12 GMT, Dan Goodman wrote:


I live in Manhattan a long time and as an ardent devotee of all sorts
of restaurants, I cannot say I recall such a tradition then, or now,
as live close and I am in the city frequently.

Same about the waiters...I am afraid both characterizations of yours
are overblown.

Boron
 
"Boron Elgar" wrote in message
news:[email protected]...


Don't blame the messenger (Terry)... blame the article. The author makes it
sound like you can't get anything you want in a restaurant in NYC. I find
this rather hard to believe. While I've never been to NYC it is touted as a
place where you can pretty much get anything you want anytime you want. The
city that never sleeps. If I can't get salt & pepper then I'm pretty sure
it's not some place I want to eat.

Jill
 
In article ,
"jmcquown" wrote:

When I was in NYC with Sam and Beck in November, we had a lovely dinner
with the Hostess with The Mostess, Margaret Suran, at Vivolo on East
78th off Lex. The staff was extremely solicitous of the short one's
desires and our waiter said, "tell us what she likes and if we have the
ingredients we'll make it for her." That turned out to be a pasta
alfredo. Even if there is no such thing. ;-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
Boron Elgar wrote:


Which is, in part, why someone who tells customers "nyah, nyah, nyah"
can -- therefore -- stand out and attract those who might be attracted
by the "attitude". NYC has layers and layers of this kind of thing. :-)
[I lived there for 20 years, and while I had no patience for those who's
"schtick" didn't interest me, I _loved_ the places that hit the buttons
that _I_ respond to. :-)]
 
On Sat, 05 Mar 2011 10:38:09 -0800, Terry Pulliam Burd
wrote:

I've been in restaurants that don't put salt and pepper on the table,
but they will bring it on request. I request it and then I don't need
it, but I'm old fashioned and want to have the option. I do like to
salt my olive oil for dipping bread, so it's not for naught.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
We are seated very closely in the only restaurant around here. I notice
that many ( too many) people heft salt on their meal without even giving it
a taste. You'd think they were tossing poison on a vicious ant bed.
I wish they wouldn't do that.
I, on the other hand, am probably very fond of pepper and have been
known to give mine an extra splat. Polly

"sf" > Come on, I mean, salt and pepper??
 
On Mar 5, 11:44?am, Boron Elgar wrote:


Several years ago, a few friends and I stoped at a Baskin robbins on a
hot Friday evening. I asked for a handpacked pint of the only flavor I
like. They refused saying that were almost out and I could only buy a
cone. The 5 gallon container of ice cream on display had only a few
scoops out of it. I don't care if they don't get more until monday,.
You sell it until it runs out. I wasn't asking for a discount. I was
going to pay the regular price. But the only way they would sell that
amount to me is if I bought multiple cones at a much higher price. So,
I didn't buy anything, and I have never gone back. I can't believe
they had a product on display and refused to sell it even though it
was a standard item and size.
 
On Mar 5, 5:24?pm, Melba's Jammin' wrote:



I have a hard time with places that can substitute or at least leave
things off. If I am at a mexican restaurant, I can't do anything spicy
and don't like vegetables. So, if I order a couple burritos, cheese on
top is great, but no red sauce, and no tomatoes. I also get double
beans and skip the rice.

At teh chinese restauarant, I will ask for no peas and carrots in the
rice, but I can pick those out if I forget to ask. I don't eat the
veggies with the sweet & sour sauce, but don't mention it as it is
easy to skip. I only ask if it is something easy to skip, and harder
to pick out.

Last January, my friends and I went dinner at the Cheesecake factory.
I was shocked at the prices, and the food didn't seem like it was
worth that much. But I was very grateful that they made a
substitution. I hate going to new (to me) restaurants, because it is
hard to find something I like as listed on the menu. I often have to
skip something like the vegetable of the day. Or pick things out. I
liked the sound of a shrimp dish, but it had a red sauce. I lke
spaghetti sauce, but not marinare sauce, and not with shrimp. I liked
the sound a chicken alfredo dish, but I don't really like the thicker
noodles. They made me a shrimp dish with the angel hair pasta and the
shrimp. And that was definitely not listed on the menu.
 
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