Cath Kerry-Food
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Too Much Information, Too Often?

7/11/2019

5 Comments

 
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My Hervey Bay scallops, grilled with herb butter and espelette pepper.  I miss the orange "coral" but they're pristinely trimmed and easy!  (Waechtersbach serving platter with pierced draining plate, early 1950s.)

Went to lunch recently at a new restaurant.  Slick decor, "tribal" tattoos, local gin, a hint of "shabby-chic", a wine list with just enough "natural" wines to be in the zone, a tempting menu of politically-correct provenance. It was easy to have trust in the next few hours.

There were some neat, small starters and a nice idea with lamb to follow -  a slow-cooked braised shoulder  on a bed of puréed chick peas and tahini, steamed okra, Moroccan pickled lemon, shaved sweet potato chips, with pan juices and pomegranate molasses.

My friend said "Lamb, pomegranate, pickled lemon?  That sounds nice."

Our order was taken and for main course, we requested the lamb.
The waiter said "You mean the slow-cooked braised shoulder of lamb, on a bed of puréed chick peas and tahini, steamed okra, Moroccan pickled lemon, shaved sweet potato chips,  with pan juices and pomegranate molasses? Good choice." *

Strangely, when asked about bharat and nduja, our waiter said he'd have to ask the kitchen.

​It was a warm spring day so we settled for a chilled glass of trendy grüner veltliner rather than a red and played around with our starters - some better than average (much better) falafels, excellent Hervey Bay scallops and grilled eggplant with pine nuts.

Plates cleared, our main course arrived and was put down for us to share. The waiter said, "We have here your slow-cooked braised shoulder of lamb  on a bed of puréed chick peas and tahini, steamed okra, Moroccan pickled lemon, shaved sweet potato chips, with pan juices and pomegranate molasses."

​Now I could have said "Well that's a relief because that's what the menu said and what I was expecting."  Sarcasm however, would have ruined the mood.

But is this just too much information, too often?
​Do we need this?  Do you think this is good service?  Incidentally, I'd love to go back and have more of the menu but how about "Can I describe any dish for you?" rather than automatically getting a full shopping list, cooking instructions and culinary road map?  
​
*And what branch of people management teaches this art of positive reenforcement. Our lamb was a "good choice" but at the next table the chargrilled octopus with black rice and foraged samphire was surprisingly also a "good choice".  If I'd been having a low self- esteem day, I would have been confused.

Tell me if I'm being difficult. 👇

5 Comments
Francene Connor
8/11/2019 09:00:49 am

I loved the food description - the first time. Too much repetition is unnecessary. I’d love to eat that food - can you name the restaurant? It’s clearly not on my radar, but needs to be!

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Cath link
8/11/2019 03:58:53 pm

Why do I need a description if I can read the menu? If I ask about the dish, that'a another matter - What is...? How is...it cooked? I'm not sure I'd get an answer.

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Cath link
8/11/2019 11:43:20 am

I have tweaked the menu a little so as not to "name names" but not exaggerated. The restaurant was Herringbone in Halifax Street.

I think there is work to be done on training in restaurant service. I want help and politeness but there's too much "How's your day been so far?" AND I can read. How about having waiters KNOW about the food and answer the questions about ndjuna or bharat?

That said, the restaurant is worth a visit, lunch or dinner.
(Thank you for taking the time to comment.)

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ROSA MATTO
8/11/2019 01:28:36 pm

It is all to do with training.
These young 'uns often don't eat at the style of restaurant where they work. People like us, who are confident diners, must really scare them.
They WANT us to enjoy the experience, they WANT to give people good service. But nobody guides them.
The management may tell them to be breezy and friendly - and sometimes it is all too much. I feel I need to invite them 'round to eat at my place to continue our dialogue.
Obviously, pre service briefings are a thing of the past.
So too, staff all sitting down pre service to eat together and share the menu so that they know what it tastes like. How did we do this in the past?
How do you respond to: "Did you enjoy your meal?" look at my plate - empty, all good. Half eaten - issues? What are we going to do about it?
I'd happily train staff - it would be a public service.

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Cath link
8/11/2019 03:54:10 pm

Spot on Rosa. Excellent words.

Like you, I would love to work with staff. Lack of training is so obvious - knowing what to say that's not intrusive or a cliché, knowing what the food is, asking about finny words before service starts.

Suggestion: Instead of "How is everything? How are you enjoying your meal?" (to which there would be no decent response anyway), simply ask, ONCE, half way through, "Is there anything you need?"

And please say goodbye when we leave.

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