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The "Restaurant" side of Winterlicious ...

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The "Restaurant" side of Winterlicious ...

Ex-Restaurant Girl | Feb 4, 2005 07:33 AM

I have been reading through the various Winterlicious comments on the site, and some of the santimonious complaints are simply amazing.

Time the 'other' side was heard.

What do the clients expect for $30 pp?? Veal, foie gras and lobster? Do you expect the restaurants to actually LOSE money on these dinners? They are barely covering costs. And for what? To attract people who wish to purchase 'champagne' on a 'beer' budget?

How restaurateurs expect to 'gain new customers' who are complaining about 'only getting chicken or salmon for $30' is beyond me.....

I used to work in the hospitality industry and have family members who own restaurants. I have heard nothing but horror stories from the restaurant side about this initiative, from the owner/chefs down to the wait staff .... would any of you Winterlicious believers lower your product/service prices to attract new customers? Does Mercedes offer its luxury vehicles at Saturn prices to gain new customers? What kind of customers do you think you would be attracting? Honestly, ask yourself that question.

How many of you have actually gone back to these places and paid full prices + gratuities? Some
Winterlicious diners don't even tip at all!!

Yes, every customer should be treated with courtesy and respect. But a time-limited dinner, and restricted menu is certainly not unreasonable at a fine dining establishment for a $20 or $30 payment. Let's be real people!

Yes, it may be a slow time for the restaurant industry. But that's no reason to add 'insult to injury' during this time either...A little bit of understanding would certainly go a long way.

Yes, these restaurants charge higher prices throughout the year, but fine linens, stemware, silverware, knowledgeable staff, talented chefs--these all cost money...This is what fine dining is all about. It's not about catering to the masses.

As my grandmother used to tell me: "You pay peanuts, you get monkeys."

The growth of this initiative is certainly not indicative of its popularity among the hospitality industry--it only indicates the tough times restaurants continue to go through. And for the City of Toronto to openly encourage the promotion of cheap menus is shameful.

Hasn't the hospitality industry suffered enough in the past couple of years?

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