[thechat] Presentation of food
Martin Burns
martin at easyweb.co.uk
Fri Jan 31 19:30:00 CST 2003
On Fri, 31 Jan 2003, Ben Dyer wrote:
> >Did you send it back? (try that in your average branded chain...)
>
> They offered to "warm it up."
No, not good enough. Then you've got a *truely* burned steak on the
outside, even if it's right in the middle.
That's a 'start again from fresh'.
> That's about the service level I expect of a Steak & Ale, not an expensive
> place.
Yep.
> I was wondering about this, though: how many expensive restaurants get
> repeat business?
All the expensive restaurants I've had a good experience in I've got on my
'go back' list. Some which if *I* were paying personally would be
expensive - but are reasonable if on expenses - I've been to on a weekly
basis when working away in the same place for months on end.
And I *always* get good service from those. Knowing just how much you're
worth is a useful bargaining tool.
Cheers
Martin
--
"Names, once they are in common use, quickly
become mere sounds, their etymology being
buried, like so many of the earth's marvels,
beneath the dust of habit." - Salman Rushdie
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