I have consistently read on this site and heard in conversations with frequent diners that the service in Toronto is deplorable.
I can not understand - why does everyone think it is so bad?
On the other hand, speaking to serious industry professionals, I am told that the dining culture in Toronto would never tolerate the structured service that is utilized in all ambitious restaurant in Europe and everywhere else I've witnessed.
This service that involves:
-a host/Maitre d' to greet you, seat you and offer aperitifs
-then, a captain/chef de rang to take your food order and guide you through the evening
-then, a sommelier to look after your wine
-then, support staff to prep your table and bring your food
You could add to this a specialist for your cheese, dessert, and coffee/tea, but that is flexible.
Seems quite simple but, by all accounts, far too removed from the 'one waiter as your service friend' concept.
I don't actually understand either side of this arguement. Can someone please enlighten me?
Updated 1 year ago | 9
Updated 19 days ago | 38
Updated 11 months ago | 42
Updated 2 days ago | 41
Updated 4 days ago | 3