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Restaurant owners backtracking

Gastronomos | Aug 12, 201704:15 PM

This is one side of a story found on the interwebz:

"I would like to address the post about Jamis Kitchen and the Fishermans Platter that was served under par Thursday evening . I appreciate any and all feedback regarding our food and service. We encourage people to be honest and open with us as we are just starting out and want all our customers to have a enjoyable and consistent experience when dining with us. I, personally offered several times to have the Fishermans Platter remade and the offer was declined. I apologized and comped the meal as it didn't meet our standards. I can assure you this isn't a constant issue and when we do have issues arise we do everything in our power to fix them immediately and and make the customer happy. Fred, you are one of my favorite customers and I apologize for your experience . I hope you come back and give us another shot. I personally invite you to come in and have a meal on me!! Ill make you a Tequila Sunrise with extra grenadine just like you like it! Have a wonderful weekend!!!"

I won't post the bad review. It's irrelevant to my question.
Why would he accept a replacement???
If the indifferent shoemaker in the kitchen obviously didn't care and actually sent out something that the owner admits was sub-par, what would make the guest/customer/client confident that there's no sh!t going on with the second dish??? It could be a wad of spit. It could be something done to the food that otherwise "looks" fine. But if the shoemaker effed up the dish the first time, what makes anyone think that this careless hack will not either do it again or, worse, spit in the food???

I never make special requests. I never send food back. I order whatever it says on the menu. No substitutions. Nothing. Whatever the day laborer in the kitchen makes the first time around, either I eat it or it stays put on the plate.
Buyer beware as the saying goes. If sh!t happens in a once-off occurrence, fine. But these owners are frequently coming out saying how the unskilled day laborers in the kitchens are the biggest problem in owning a restaurant.
And for the exorbitant cost of eating in most restaurants today as compared to the hyperdeliciousness of home cooking, I'll spend my hard earned $$$ on something else...

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