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1365 posts

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  # 2005404 30-Apr-2018 19:19
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I don’t really have any dislikes when it comes to cafes or restaurants.

I often will go when it is not so busy and I will often try to take the time to get to know the staff and find out how their day has been. If they speak a different language, I’ll take the time to say a few words, even if it is just thank-you.

I would say good service is important, but I think being a good customer is as well. For me, it is about people being happy when they are trying to do their work and if I can help in someway that’s good.

As a bit of a foodie! I like to eat at bistros as often they can be quite flexible with the menu when not busy and I often enjoy talking with the staff as they will often take the time to suggest dishes I might not consider.

Depending on the type of place I am dining at the FOH staff might have differing roles. Are there hosts or just servers




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  # 2005668 1-May-2018 09:42
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Metro Awards Sidart and Cassia (Both Sid Sahrawat Restaurants) Winner and Runner up in the Metro top 50. 

 

I wholeheartedly agree with Sidart. Cassia, it's not to my taste. I don't doubt the skill involved in the food, nor do I have an issue with the excellent service or funky interior design, but the food to me, isn't as magic as Sidart. I don't mind some spicy food, but the heat in some dishes was bordering on inedible in some cases for me. I took my sister and nephew and they had to order a second option. Obviously personal tastes would play a huge factor.


 
 
 
 


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  # 2005984 1-May-2018 13:47
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Fred99:

 

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.

 

 

Why would it being an abundant catch be an issue? That would be the point of seasonal eating presumably, which is the least impactful on the environment.

 

Not sure where you are eating that has week old fish, but even kept in ideal conditions I'd expect you to be able to smell it's lack of freshness. I would refuse it, if it was delivered smelling fishy. 

 

You could be right in your suspicions of why the specials are the specials, but I'd guess they are more often your own biases than reality. Do you harbour similar reservations it about all other specials in other industries too?

 

In my book, if it's good eating, get amongst it! :)

 

 

 

 

 

 


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  # 2005994 1-May-2018 13:55
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Another bug bear I have with restaurants, cafes and quite a few other locales is and its not the fault of the proprietors it comes down to the patrons. Folks that believe that everyone in the establishment want to hear their conversation of shrill laughter, and associated to this is folk that believe everyone wants to hear one side of their cellphone conversation.

 

In a similar way and this is the down to teh staff and proprietor is establishments that have the music too loud to the point where its impossible to have a conversation and even convey ones order to staff. 





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

 

Using empathy takes no energy and can gain so much. Try it.

 

 


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  # 2006012 1-May-2018 14:18
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MikeB4:

 

Another bug bear I have with restaurants, cafes and quite a few other locales is and its not the fault of the proprietors it comes down to the patrons. Folks that believe that everyone in the establishment want to hear their conversation of shrill laughter, and associated to this is folk that believe everyone wants to hear one side of their cellphone conversation.

 

In a similar way and this is the down to teh staff and proprietor is establishments that have the music too loud to the point where its impossible to have a conversation and even convey ones order to staff. 

 

 

This is an interesting one. I find it's a little chicken and the egg thing. If the music is loudish, then you need to speak above it to be heard by your dining companion(s), as a result, the ambient sound is higher and the next person needs to do the same.

 

I almost always leave the area if I need to take a call, mostly out of consideration to other diners, but also as a result of not being able to hear anyway.

 

I find shrill laughter increases as alcohol consumption increases.

 

We tend to dine early for many reasons, but one is that the later you enter a restaurant, in my experience, the more advanced the drinking is and the less acceptable the noise and behaviour is to me.

 

 

 

 


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  # 2006023 1-May-2018 14:29
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I did want this to sound misogynist or anything but dinning out in Wellington over the World of wearable arts season can be particularly annoying as the loud shrill  laughter and loud talking seem to be worse. We tend to dine out away from the city centre over that time. Thankfully Petone is getting some really good and diverse establishments.





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

 

Using empathy takes no energy and can gain so much. Try it.

 

 


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  # 2006024 1-May-2018 14:30
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MikeB4:

 

I did want this to sound misogynist or anything but dinning out in Wellington over the World of wearable arts season can be particularly annoying as the loud shrill  laughter and loud talking seem to be worse. We tend to dine out away from the city centre over that time. Thankfully Petone is getting some really good and diverse establishments.

 

 

Don't blame you in the slightest for your WOW stance. Shrill or sharp and high pitched noises are something I have little to no tolerance for. I am unsure why.

 

That whole area including the Hutt has improved a lot actually. 

 

Food in NZ has improved out of sight in general. Largely due to the immigration influx we have had, it's been really good for us. 

 

 


 
 
 
 


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  # 2006456 2-May-2018 11:08
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Heres another. Kids meals. 

 

We take our kids to wherever we would eat. They are generally pretty well behaved, we don't let them run around, or disturb other diners any more than they would be disturbing us without kids. We get the odd waiter or owner look nervously at us when we turn up, with the odd comment about the food not being children suitable. We just assure them that at 6 and 8, they will eat from the menu as a normal diner. Equally, I likely wouldn't take them to a fine dining degustation, because asking kids to sit quietly and eat that type of food, whilst possible, isn't that reasonable or fun for them. 

 

To my point. I don't understand why so many restaurants, including some higher end one, serve such horrible food to kids. There are some exceptions, but I see so many Fish and Chips, Nuggets and Chips, etc. I would be nice to see more effort put into making these meals both nutritious AND desirable to kids.z Girafe is a restaurant that does put some effort into this.

 

My kids would happily eat a nice vegetable mash, be it potato or something else, some steamed vegetables and a nice sausage. 

 

 

 

One of the keys to dining with kids, is setting expectations for both them and you before entering. "Hey guys, we are going out for dinner, the place we have picked, does have a reasonable amount of spicy food etc." Reminding them beforehand that it's a restaurant not a playground so inside voices and appropriate behaviour.

 

In 8 years we have never had a comment from either another diner nor a negative one from the staff. By comparison, we have had a lot of compliments. They aren't perfect, but again... Expectations.

 

 


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  # 2006457 2-May-2018 11:10
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Another.. Restaurants that insist on a degustation being prepared for the whole table. In a table for 2, I don't see the issue particularly, and yes I have worked in a kitchen or two. 

 

We have on occasion asked if they will make an exception and some will. Some won't and usually, this ends up in them losing the higher priced option as we both order less valued items from the Ala Carte.

 

 


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  # 2006465 2-May-2018 11:26
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networkn:

 

Fred99:

 

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.

 

 

Why would it being an abundant catch be an issue? That would be the point of seasonal eating presumably, which is the least impactful on the environment.

 

 

See bolded bit.  I assume Fred was referring to chilled fish, which is no longer fresh after a week.





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  # 2006467 2-May-2018 11:28
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MikeB4:

 

I did want this to sound misogynist or anything but dinning out in Wellington over the World of wearable arts season can be particularly annoying as the loud shrill  laughter and loud talking seem to be worse. We tend to dine out away from the city centre over that time. Thankfully Petone is getting some really good and diverse establishments.

 

 

I hear you.  Can be like sharing the restaurant with a flock of disgruntled chickens.





Mike

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  # 2006470 2-May-2018 11:30
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Actually my pet hate is 'de-constructed' anything.  Should be 'un-constructed'.





Mike

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  # 2006630 2-May-2018 17:07
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I've only skimmed through this thread but there are things that annoy me in some places that don't in others. For example, sloppy service in a Chinese restaurant on Dominion Road. Some of the best food exists there, but don't expect western service haha!

 

Menus not changing: Doesn't bother me. There is so many other places to eat.

 

Cassia/Sidart. I did not enjoy Cassia's food but looove Sidart. I love Indian food, but Cassia just didn't do it for me. It was a shame as I expected great things!

 

My last one is different. Friends that I happen to be with that don't like experimenting with places! I love walking in to the most random place for a feed. You never no what you might experience good or bad haha!


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  # 2006632 2-May-2018 17:09
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MikeAqua:

 

networkn:

 

Fred99:

 

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.

 

 

Why would it being an abundant catch be an issue? That would be the point of seasonal eating presumably, which is the least impactful on the environment.

 

 

See bolded bit.  I assume Fred was referring to chilled fish, which is no longer fresh after a week.

 

 

Yep.  I'd recommend that anybody with an interest in how restaurants work and some of the tricks of the trade they don't want customers to know about, read a book by Anthony Bourdain - "Kitchen Confidential".

 

It also serves as a grave warning to anybody thinking about starting any "upmarket" restaurant with the wrong motives / not understanding their own motives, main issue being that they can be "vanity projects" hemorrhaging cash even if outwardly appearing to be successful, then the owner pours in more $$$  to keep up the "reputation" not deserved, and spirals into bankruptcy.  That is very very common.

 

OTOH I know people who have made huge profits from restaurants.


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  # 2007015 3-May-2018 11:17
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My pet hate is being judged for the way I like my food.

 

I know I have an uneducated palate. But I am paying. Who gives a toss what your opinion is of me, as a result?

 

Cook my steak well done. I am paying. Don't judge me or make me feel inferior for not liking blood in my meal.

 

Don't look down on me because I may ask for no "this" or no "that". You're in the service industry - serve me, don't judge me.





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