What restaurant terms would you ban?
Apr 18th, 2002 | 11:16 AM
#22
Guest
Posts: n/a
I do not care what words they use to describe the food, so long as it tastes good. A restaurant could use the most unique, artful description ever thought of and it would still not make the food taste any better. Regarding the posting about wine words, I actually find words like buttery and plummy kind of useful in determining if I think I will like the wine and it it will go well with my food selection.
Apr 18th, 2002 | 11:45 AM
#25
Guest
Posts: n/a
I love some of the contributions here!
My favorite meal? Grilled shrimp, artichokes, spinach with garlic, orange rice, and lime meringue pie.
For you? How about pate d'arachide avec scuppernong en gelee served on gently grilled pain de maison? (translate that, Sparky).
My favorite meal? Grilled shrimp, artichokes, spinach with garlic, orange rice, and lime meringue pie.
For you? How about pate d'arachide avec scuppernong en gelee served on gently grilled pain de maison? (translate that, Sparky).
Apr 18th, 2002 | 11:54 AM
#27
Guest
Posts: n/a
Some of the terms that people "don't understand" seem perfectly understandable to me. (It also seems some people are trying way too hard to be George Carlin):
Wood-fired: The oven burns wood, which makes a difference when baking pizza or bread.
Hand picked: Not picked by a machine (although I don't know why it matters).
Baked on the premises: Means they didn't buy if from an offsite bakery, which is supposed to indicate that the stuff is fresher.
Hand carved: Is supposed to mean that someone with a knife cuts the meat after you've ordered it, as opposed to using a slicing machine and cutting the meat ahead of time. You'll often hear the term at buffets where you ask the chef to cut your slice of roast beef.
And if you insist on "iced tea," do you also insist "iced cream"?
Wood-fired: The oven burns wood, which makes a difference when baking pizza or bread.
Hand picked: Not picked by a machine (although I don't know why it matters).
Baked on the premises: Means they didn't buy if from an offsite bakery, which is supposed to indicate that the stuff is fresher.
Hand carved: Is supposed to mean that someone with a knife cuts the meat after you've ordered it, as opposed to using a slicing machine and cutting the meat ahead of time. You'll often hear the term at buffets where you ask the chef to cut your slice of roast beef.
And if you insist on "iced tea," do you also insist "iced cream"?
Apr 18th, 2002 | 12:24 PM
#31
Guest
Posts: n/a
Sorry to depart slightly from the topic, but I would ban these lines:
As you enter: "And do you have reservations with us this evening?" (No, if I did, I would have given you my name. Don't try to be so confrontational from the very get-go.)
While you are seated: "Have you eaten here at Wolfgang's before? OR: Do you know how it works here at Wolfgang's?" (What do I look like, an idiot? Yes, I know how it works: I sit down, I order from the menu and you speedily submit my order to the cook. Now beat haste or I'll smack you on the ass.)
As you enter: "And do you have reservations with us this evening?" (No, if I did, I would have given you my name. Don't try to be so confrontational from the very get-go.)
While you are seated: "Have you eaten here at Wolfgang's before? OR: Do you know how it works here at Wolfgang's?" (What do I look like, an idiot? Yes, I know how it works: I sit down, I order from the menu and you speedily submit my order to the cook. Now beat haste or I'll smack you on the ass.)
Apr 18th, 2002 | 12:40 PM
#37
Guest
Posts: n/a
OK, I guess we have to educate the masses:
When someone says, "Do you have reservations with us?" they're asking so they'll know if people who made reservations actually showed up, and then they can line-out their names on the reservations list.
Or would you prefer: "Tell me your name so I can look at my reservations list and draw a line through your name"?
When someone says, "Do you have reservations with us?" they're asking so they'll know if people who made reservations actually showed up, and then they can line-out their names on the reservations list.
Or would you prefer: "Tell me your name so I can look at my reservations list and draw a line through your name"?
Apr 18th, 2002 | 01:05 PM
#38
Guest
Posts: n/a
On a similar but different note, have you seen the latest dog food commercial where they say that the ingredients are "gently prepared"!? Christ! My dog wouldn't care if they were prepared by a chain-saw murderer. As long as it looks bad and smells worse he'll eat it!
Apr 18th, 2002 | 01:18 PM
#40
Guest
Posts: n/a
Hey Boss, I think you meant "Caesar Salad," not "Caeser Salad." Don't you hate it when someone corrects you?
I personally hate the phrase "demi-glace." I think it's some kind of glaze, but it sounds more like an excuse to add another $7.50 to the cost of the entree.
I personally hate the phrase "demi-glace." I think it's some kind of glaze, but it sounds more like an excuse to add another $7.50 to the cost of the entree.
