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3019 posts

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  # 2004802 30-Apr-2018 06:42
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JeremyNzl: The egg's any way you like as long as its poached got me last week. 


Ordered a Big Breakfast GF and asked for scrambled eggs. Was met with were too busy today to do scrambled is poached ok?



They'll have a pot of eggs they've poached in advance that get a quick warm up in hot water.

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  # 2004836 30-Apr-2018 08:28
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I don't drink alcohol and I'm perfectly happy to drink water. It's much better for you than anything else and is generally complementary. 





Amanon

 
 
 
 


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  # 2005046 30-Apr-2018 12:04
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Dulouz:

 

I don't drink alcohol and I'm perfectly happy to drink water. It's much better for you than anything else and is generally complementary. 

 

 

The quality of water, unless it's bottled, can vary considerably. I should drink more water, though I don't find it compliments good food as well. 

 

 


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  # 2005061 30-Apr-2018 12:25
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I don't drink water delivered in an open container at a restaurant. 





Mike
Retired IT Manager. 
The views stated in my posts are my personal views and not that of any other organisation.

 

There is no planet B

 

 


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  # 2005090 30-Apr-2018 12:33
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Some bugbears I have include:

 

Being overwhelmingly impressed by food quality etc in a restaurant, only to return another time with high expectations to be bitterly disappointed.  Worst if you're with friends and have talked up expectations to them.

 

Any plate, implement, or glass that isn't sparkly clean. Far too common. Yuck. 

 

The uncomfortable feeling that the reason the "special menu" includes monkfish fillets is because there was an abundant catch early last week, it was cheap, and the chef over-ordered.

 

Fancy lettuce leaves with dressing, sold as "salad".

 

 

 

 

 

 


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  # 2005132 30-Apr-2018 13:36
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Dulouz:

 

I don't drink alcohol and I'm perfectly happy to drink water. It's much better for you than anything else and is generally complementary. 

 

 

 

 

agreed, sparkling water or plain tap for me when out. Mocktails are full of sugar and food colouring. 





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My thoughts are my own and are in no way representative of my employer.


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  # 2005245 30-Apr-2018 15:07
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Restaurant bugbears? Oh that's easy. Restaurants that have no notion of how to cater to gluten-free diners, especially when it comes to cross contamination.

For example, you cannot sell me chips as a 'gluten-free' item if they are cooked in the same fryer as gluten containing foods. Likewise, your toast is not gluten-free if you use a shared toaster.

If you stuff up and bring me a salad with croutons on it after I explicitly informed you it needs to be GF, when I point this out do not simply remove the croutons. The whole meal has now been compromised, and will have to be remade from scratch.

And do not get me started on pizza places that offer gluten-free bases, but have no idea which of their toppings are actually GF.

This stuff isn't hard. It just takes a little care. Coeliac NZ will even train and accredit you, which will have the added benefit of ensuring you are at the top of the list when Coeliacs discuss safe dining options (and we do this a lot!).


 
 
 
 


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  # 2005249 30-Apr-2018 15:14
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dclegg:

 

Restaurant bugbears? Oh that's easy. Restaurants that have no notion of how to cater to gluten-free diners, especially when it comes to cross contamination.

For example, you cannot sell me chips as a 'gluten-free' item if they are cooked in the same fryer as gluten containing foods. Likewise, your toast is not gluten-free if you use a shared toaster.

If you stuff up and bring me a salad with croutons on it after I explicitly informed you it needs to be GF, when I point this out do not simply remove the croutons. The whole meal has now been compromised, and will have to be remade from scratch.

And do not get me started on pizza places that offer gluten-free bases, but have no idea which of their toppings are actually GF.

This stuff isn't hard. It just takes a little care. Coeliac NZ will even train and accredit you, which will have the added benefit of ensuring you are at the top of the list when Coeliacs discuss safe dining options (and we do this a lot!).

 

 

So long as you aren't one of the many who insist on Gluten free everything and then order a beer.


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  # 2005251 30-Apr-2018 15:16
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I only wish restaurants in NZ start to serve craft beers as they do with lots of wines. It does not need to be 10+ options. Just lager + IPA for a start. GOOD BEER.

 

otherwise I'm more-or-less happy with the service/price/food when restaurant charges reasonable $ for their food and service. sometimes they don't.





helping others at evgenyk.nz


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  # 2005270 30-Apr-2018 15:39
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Me: Hello, can I make a booking/reservation?

 

Lonestar: No we dont take bookings/reservations.

 

Me: Ok, is there no way to book a table?

 

Lonestar: We can put you on the list though.

 

Me: Sigh...

 

 

 

Note: This has happened at multiple Lonestar restaurants.

 

 


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  # 2005288 30-Apr-2018 15:50
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networkn:

 

So long as you aren't one of the many who insist on Gluten free everything and then order a beer.

 



Immaterial. If you are promoting a gluten-free menu item, it should be safe to be consumed by those of us who cannot consume gluten. 

 

If you have no interest in actually catering to this segment of the market, be honest about it. Do not claim you have menu items that are gluten-free, when they may contain traces of gluten.


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  # 2005302 30-Apr-2018 16:07
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tchart:

 

Me: Hello, can I make a booking/reservation?

 

Lonestar: No we dont take bookings/reservations.

 

Me: Ok, is there no way to book a table?

 

Lonestar: We can put you on the list though.

 

Me: Sigh...

 

 

 

Note: This has happened at multiple Lonestar restaurants.

 

 

 

 

 

 

Lonestar have never allowed you to book unless you have over 7 or 10 people - even then they quite often say no. that being said they always seem to be full

 

 

 

Clint

 

 

 

edit: fixed spelling


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  # 2005313 30-Apr-2018 16:23
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Noise, noise, noise.

I come to eat and talk to my friends.

I don't want to hear what passes to music in most places.

I wonder if the volume is set by the staff at the bar or register which often seems to be nearer to kitchen or road noise so staff turn it up so they can hear it. Not useful for those in what was a quiet corner away from both of those.

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  # 2005337 30-Apr-2018 17:26
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tchart:

 

Me: Hello, can I make a booking/reservation?

 

Lonestar: No we dont take bookings/reservations.

 

Me: Ok, is there no way to book a table?

 

Lonestar: We can put you on the list though.

 

Me: Sigh...

 

 

 

Note: This has happened at multiple Lonestar restaurants.

 

 

 

 

 

 

thats their policy, always has been. 

 

you can go on a list......buy drinks and wait. 

 

 


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  # 2005370 30-Apr-2018 18:03
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1) People with poor English language skills taking orders and resulting errors.  Can be a bit of an issue when food allergies are in play.

 

2) Places where no-one notices your beer is gone.  Honestly you could die of thirst in some of them

 

3) +1 for walk-ins only.  I understand the reasons, but sux when you want to go to a particular place on special day.

 

4) Places that want you to identify which table you were sitting at, but don;t number tables - either pay attention or number the tables.  I can't be bothered describing the landmarks surrounding the table I was sitting at.

 

5) Wait staff who have to have everything repeated - ironically younger staff are the worst at this. 





Mike

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