A couple of weeks ago I posted a blog about Restaurant Week. I received a few comments, and then last night I got a new one.
http://vneidell.blogspot.com/2008/07/restaurant-week.html
Me being me, I was so excited. A downside to Restaurant Week. Could there be such a thing?
I think a big thing I need to point out to people is that I live to eat. I love good food. My endorphins sit in wait for the next good meal and explode with every mouthful Sitting at home and eating a peanut butter and jelly sandwhich just doesn't cut it for me. I get so unhappy.
I budget so that I can have the ability to go out and try new restaurants. I have a list. Seriously, a list of places I want to try. Right now Bolsa and Rise No. 1 are at the top of it.
Once a month, I have a nice dinner out. I believe in treating myself. I keep my air conditioning at 80 degrees most of the time so that I can afford to eat steak and sushi. Everyone wonders why my cat sheds so much. Poor thing is suffering for my food addiction.
I understand why someone would have issues with people only eating out for Restaurant Week and not really trying to experience a restaurant and its concept in the real world, but I see another side to things. I have had such good experiences at Restaurant Week that I have gone back many many times to places. Restaurant Week is like the appetizer for me.
Also, I have many friends who don't have my food addiction. They don't see the cost benefit ratio of eating out on a regular basis. I'm not going to get at them for only eating out at Restaurant Week. They are trying places they would have usually never gone to. Maybe this will open up their horizons?
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3 comments:
Yes, yes, I could make some philsophical comment, but I'll just say ... Rise was so good! I went there a few weeks ago, it was delicious! I got the ham and gruyere souffle and the raspberrry, yummy!!!
I really wish owners wouldn't even sign their restaurants up for RW if they don't like and wish servers would take 2 weeks off or quit if they don't like it. It really obnoxious.
To Mr/Ms anonymous complainer in the other thread:
A. It for freaking charity. Nut up a bit. I do lots of things I may not like for charity. Sometimes in life you have to sacrifice. I'm sorry you have to work harder for a week or two out of the year for charity.
B. If you're really that put out by people during RW then maybe it's reflected in your tips. I spent $100 over the weekend and ordered above and beyond the RW menu. Left a 20% tip because I recognize there is a bit of extra effort. If $20 isn't enough for 1 table out of the 4 or 5 your working that 1 1/2 hours then you can suck it.
C. I probably wouldn't go out on a limb and take a guest or plan a gathering at a nice place if I hadn't ever been there before. This gives me a reason to go back. Isn't that part of the point?
I'm annoyed.
1. We can't take off work, per management. We're slammed and need all hands on. Knowing your paycheck will suffer greatly doesn't mean you can do without one.
2. I'm personally arranging volunteer hours for the staff with the NTFB in Sept. Is that nutting up enough?
3. I am 24, college educated and have mastered food and wine knowledge to make my way up to this level of the industry. Most of my coworkers are educated as well, and much older, with children and even grandchildren they're supporting. No, twenty dollars for each of four tables is NOT enough, relatively speaking. The per-guest average I am accustomed to is $90-125, or $18-25gratuity, and sometimes greater.
Additonally, in fine dining, there are teams and tip-outs and I personally only see about $8 of that $20. I am not trying to boast about my income so I won't tell you how severe of a depreciation that represents. Either way, my rent doesn't change.
4. There are dozens of reviews, both professional and amateur, available for your viewing at any given time. In fact, one in eight to ten guests who dine during restaurant week will actually return. I'm glad you are in that minority, but most people just want a discount and some milk it for everything they can.
5. Finally, I am a professional. I take pride in my service and in sharing a good experience. The guest still comes first and I respect everyone equally. My frustration is with the institution and not with the people.
I am not opposed to charity and of course I want to create new guests, but that is not what restaurant week is about for 75% of the clientele.
Sorry you're annoyed, but again, imagine how you would feel if you had to bite the bullet for a month out of the year (with gas and electricity running high, even) and take a 60% paycut with no choice in the matter.
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