French laundry...and I don't mean cleaning
Feb 1st, 2005, 07:49 AM
#21
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Ok, here's a bad review of FL. After three years of waiting, we traveled all the way from Chicago to go to French Laundry on my birthday and make a trip out of it. We are serious foodies, so we knew what we were getting into pricetag wise. The food was excellent.
However, I have to say...we were REALLY disappointed by the level of service for what the service cost in the end, though I'm pretty sure that it was really our specific waiter that was the issue. I'm not sure if it's b/c he was a pretty young guy and my BF and I are fairly young looking (29 and 31), but he took informality in service to a whole new low.
I had to beg for a glass of water and didn't get one for about a half hour. It was explained to me that they didn't have any clean glasses (??). Our server proceeds to share a story with us about how he got so wasted on champagne one time that he started throwing up and had champagne coming out of his nose. Wow! Not exactly appealing dinner conversation.
I wasn't surprised to discover that he was actually a graduate of CIA in NY (which incidentally, is where my BF's brother went - he's the head chef at the Aspen St. Regis) and that this was his first gig as a server, which he was basically doing to get front-of-the-house experience (and boy he needed it). His lack of professionalism as a server shown through multiple times. Wine pairings did not arrive with the courses.
With all the hype of the FL, we were expecting to get swept off our feet by the service, and what we got was a total let down. I was very close to calling the manager to let them know our thoughts the next day, but I didn't want to extend the pain of the situation.
Oh well. Live and learn at a high price (yeah, like $500 plus!). The greater the hype about a place, the less likely I'm going to want to check it out.
However, I have to say...we were REALLY disappointed by the level of service for what the service cost in the end, though I'm pretty sure that it was really our specific waiter that was the issue. I'm not sure if it's b/c he was a pretty young guy and my BF and I are fairly young looking (29 and 31), but he took informality in service to a whole new low.
I had to beg for a glass of water and didn't get one for about a half hour. It was explained to me that they didn't have any clean glasses (??). Our server proceeds to share a story with us about how he got so wasted on champagne one time that he started throwing up and had champagne coming out of his nose. Wow! Not exactly appealing dinner conversation.
I wasn't surprised to discover that he was actually a graduate of CIA in NY (which incidentally, is where my BF's brother went - he's the head chef at the Aspen St. Regis) and that this was his first gig as a server, which he was basically doing to get front-of-the-house experience (and boy he needed it). His lack of professionalism as a server shown through multiple times. Wine pairings did not arrive with the courses.
With all the hype of the FL, we were expecting to get swept off our feet by the service, and what we got was a total let down. I was very close to calling the manager to let them know our thoughts the next day, but I didn't want to extend the pain of the situation.
Oh well. Live and learn at a high price (yeah, like $500 plus!). The greater the hype about a place, the less likely I'm going to want to check it out.
Feb 1st, 2005, 08:22 AM
#23
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Oh yeah, he got a big tip and that was what hurt so bad. Sometimes I feel like we have the worst luck at the restaurants we have such high expectations for. By the same token, we've had wonderful meals and polished and thoughtful service at many places where you'd least expect it. This gets me thinking...I might start a new US thread about people's best and worst restaurant service stories. I'll have to think about mine.
Feb 1st, 2005, 08:42 AM
#24
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What a bummer, TravelDiva! To have such horrid service after all that anticipation. It would have been hard for me not to contact the manager, especially with the prices I was paying.
I hope to get to try FL myself one day, but unforutnately I don't have much reason to make it out to California.
I hope to get to try FL myself one day, but unforutnately I don't have much reason to make it out to California.
Feb 1st, 2005, 08:53 AM
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I've eaten there before Mr. Keller and after he took it over. I must say it must have been a while ago as I think we paid $60-75/person. It was a wonderful experience. I frankly don't think I could "stomach" the $175/person if that is what it is now.
Feb 1st, 2005, 10:37 AM
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TravelDiva: You should give the French Laundry another try. You shouldn't let some imbecile cheat you out of a fantastic experience. However, I understand why you wouldn't go back. Once I am burned by a restaurant, it takes an act of Congress to get me to revisit.
Your comments sound to me more like a bad review of the waiter than it is of the French Laundry. You should have asked for the manager that evening. He needed to know that one of his staff wasn't making the grade. Most restaurant managers I know who oversee top quality restaurants recognize that service is a cornerstone of their establishment's reputation. They will take immediate action to correct anything as egregious as the actions of your waiter.
Whenever we visit a renowned restaurant, I always worry that it will not meet my expectations. The French Laundry is the only top tier restaurant I have been to that exceeded my expectations. Contrast that with Daniel in New York and Cafe Annie here in Houston.
Mikemo: I don't know which I find more appalling, your brother-in-law's boorish behavior or your bragging about it.
Your comments sound to me more like a bad review of the waiter than it is of the French Laundry. You should have asked for the manager that evening. He needed to know that one of his staff wasn't making the grade. Most restaurant managers I know who oversee top quality restaurants recognize that service is a cornerstone of their establishment's reputation. They will take immediate action to correct anything as egregious as the actions of your waiter.
Whenever we visit a renowned restaurant, I always worry that it will not meet my expectations. The French Laundry is the only top tier restaurant I have been to that exceeded my expectations. Contrast that with Daniel in New York and Cafe Annie here in Houston.
Mikemo: I don't know which I find more appalling, your brother-in-law's boorish behavior or your bragging about it.
Feb 1st, 2005, 10:45 AM
#27
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In most fine restaurants you expect to get a good meal. At the French Laundry, you get an experience - absolutely impeccable food, presentation and service. However, you should only go there if you really enjoy fine dining, tasting unique dishes with wonderful flavors.
I've eaten at the French Laundry three times and each time it has been fantastic. I can't imagine that the server TravelDiva describes could be working there anymore. Its just so out of character for the place.
I have a relative who sells restaurant supplies to high end restaurants in Northern California. He tells me that the French Laundry only buys the finest, usually most expensive ingredients. This partially explains the high prices.
He also told me a story about something he observed one time he was there. The chef had just finished preparing a party's entrees when the waiter came in and said that the party hadn't finished their previous course. Unlike most restaurants, rather than leave the entrees under heat lamps, the chef threw them out and prepared them again so they would be perfect when served. Such is the kind of meal you can expect at the French Laundry, but you do have to pay for it.
I've eaten at the French Laundry three times and each time it has been fantastic. I can't imagine that the server TravelDiva describes could be working there anymore. Its just so out of character for the place.
I have a relative who sells restaurant supplies to high end restaurants in Northern California. He tells me that the French Laundry only buys the finest, usually most expensive ingredients. This partially explains the high prices.
He also told me a story about something he observed one time he was there. The chef had just finished preparing a party's entrees when the waiter came in and said that the party hadn't finished their previous course. Unlike most restaurants, rather than leave the entrees under heat lamps, the chef threw them out and prepared them again so they would be perfect when served. Such is the kind of meal you can expect at the French Laundry, but you do have to pay for it.
Feb 1st, 2005, 11:55 AM
#29
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www.opentable.com offers one table a seating at FL. Our fingers are crossed that we will be dining there this spring.
Feb 1st, 2005, 12:53 PM
#30
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I am simply the messenger.
I have never been and never shall.
BIL has been the restaurant reviewer for 25 + years and "never" writes negative critical reviews as they may affect some local's livelihood.
M
I have never been and never shall.
BIL has been the restaurant reviewer for 25 + years and "never" writes negative critical reviews as they may affect some local's livelihood.
M
Feb 1st, 2005, 01:15 PM
#32
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And I just had a delayed reaction. This guy worries about negatively affecting some local's livelihood if he gives an honest negative review, but he sees nothing wrong in stiffing a local waiter whose only livelihood is his tips. Does anyone else see the logic in that?
Feb 1st, 2005, 01:37 PM
#33
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Yes, Patrick, I do. My guess is that he's reluctant to give a negative review thinking he may have caught a place on an off-night, or ordered the wrong menu items. In the case of the waiter, not leaving a tip is a clear message that s/he might be better suited to a different career.
Feb 1st, 2005, 01:56 PM
#34
First, I think a good food critic dines , more than one time at the place. I never dined there but I had a giftd cook book of the French Laundry that I recently sold with other books to have the money towards a great meal in France. The book is not for cooking really, because it is huge and unweilding if you have a tiny kitchen like me and it maybe great as house porn, what I call those beautiful house decor books, that is, if you have a large coffee table. 
Feb 1st, 2005, 01:58 PM
#35
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I'm with Patrick on this one. I've never heard of a restaurant critic who didn't write negative reviews when they were deserved, and I read a lot of restaurant reviews. I've also never heard of a restaurant critic stiffing a waitperson. Strange story!
Feb 1st, 2005, 02:05 PM
#36
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We have a local restaurant critic who I think is often too kind. But I know his policy is that he never writes a negative review on a single trip. He always tries it twice to make sure. In fact he normally does that with all restaurants. But if a reviewer ONLY says good things about all the restaurants he reports on then it makes all his reviews meaningless in my opinion.
I'm just still trying to imagine a knowledgeable restaurant goer who would leave no tip at all at such a place. Didn't the bus staff set the table? Didn't some service happen? Clearly giving a 10% tip sends the message. Stiffing him all together is just plain "cheap" and inexcusable.
I'm just still trying to imagine a knowledgeable restaurant goer who would leave no tip at all at such a place. Didn't the bus staff set the table? Didn't some service happen? Clearly giving a 10% tip sends the message. Stiffing him all together is just plain "cheap" and inexcusable.
Feb 2nd, 2005, 06:01 AM
#37
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I was talking with my wife about this post. Having been a bartender during college, she has some distinct views about tipping based on her experience.
She told me that leaving no tip is not a way to point out poor service, but leaving a lousy tip, <5%, is. To waitstaff, no tip means the patron was cheap, unaware or rude. Lousy tip equates to lousy service.
You would think a food critic, even one for whom it is a hobby, would know better.
She told me that leaving no tip is not a way to point out poor service, but leaving a lousy tip, <5%, is. To waitstaff, no tip means the patron was cheap, unaware or rude. Lousy tip equates to lousy service.
You would think a food critic, even one for whom it is a hobby, would know better.
Feb 2nd, 2005, 06:47 AM
#38
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You can see a sample menu for the French Laundry by clicking <a href="http://www.perseny.com/tfl/tflmenu.pdf">here</a>.
By the way, it says that a 19% service charge is added to every check... so I guess the discussion about tipping at FL is moot.
By the way, it says that a 19% service charge is added to every check... so I guess the discussion about tipping at FL is moot.
Feb 2nd, 2005, 06:49 AM
#39
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Oops... I thought this could handle html tags... cut and paste: http://www.perseny.com/tfl/tflmenu.pdf
Feb 2nd, 2005, 07:17 AM
#40
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A "critic" who only gives positive reviews isn't actually a critic at all (you can't be a critic if you refuse to criticize).
If we get bad service we leave less than 15%, but never nothing. If the service is so bad the waiter/waitress deserves nothing I don't think I would even stay for the meal (we walked out of one place and just paid for our drinks). However if you sit and eat and the server serves you and bussers bus, they deserve some compensation. It would be different if their wages were enough to get by, but we all know that is not the case.
If we get bad service we leave less than 15%, but never nothing. If the service is so bad the waiter/waitress deserves nothing I don't think I would even stay for the meal (we walked out of one place and just paid for our drinks). However if you sit and eat and the server serves you and bussers bus, they deserve some compensation. It would be different if their wages were enough to get by, but we all know that is not the case.
