Cooks and restaurant management seem just as subject to trends as other industries. What trends have you noticed? Here are some trends I have observed:
The discontinuation of the spoon. You rarely are given one at most restaurants, resulting in stirring your coffee with the handle of your fork.
Salad bars' disappearance. Okay, this happened a long time ago, but I continue to see the few hold-outs giving up the ghost. In this era of health preoccupation and the use of minimally processed ingredients, wouldn't you think that salad bars would be in the health nuts' wheelhouse? And yet, this feature that I really liked is harder and harder to find. I am keeping my fingers crossed that Ruby Tuesday's will not give in.
Counterpoint and contrariwise to the disappearance of salad bars, the rise of kale, carmelized brussels sprouts, coconut water, dark (i.e., less sweet) chocolate, and bars using fresh fruit juice.
Gin martinis made with gin and no vermouth. I ordered one recently at Bonefish Grill and remarked to the bartender that the martini seemed to have very little vermouth. He responded, "That's the way we always make them. We don't put in any vermouth. Do you want some vermouth?" (Duh, yeah, without vermouth, it isn't a martini. It's a glass of gin--not what I ordered.) Since then, I have found a number of restaurants where you have to ask for the vermouth to get it in your martini. These bartenders have heard of the concept but think that it is kind of weird.