Slamming a restaurant based on a single meal that is served on their first day in business is called "being an asshole."
Hiding behind a pseudonym while you are "being an asshole" is called "being a coward."
When your "being an asshole" results in others "being an asshole" right back to you -- well, that's called "getting your just deserts."
I'm in complete agreement with Cliff.
I've been saying for years that nobody should open a restaurant that specializes in hamburgers unless their hamburgers are better than a Wendy's double, and nobody should open a restaurant that focuses on fried chicken unless their chicken is better than Popeye's.
This isn't all that high of a standard, but unfortunately there are still lots of violators of this rule in Atlanta. Looks like we've got another one.
From a Danny Meyer interview:
"Q: Service seems to be part of your DNA as an entrepreneur and a philanthropist: Where does that come from?
DM: It is probably part of my Midwestern upbringing. My parents taught me a lot about how to treat people, and so too did many of the restaurants we visited in my youth. Back then, the food wasn’t necessarily the reason you returned to a restaurant: It was how you felt treated when you were there. When I first visited New York as a college student, I went to a lot of restaurants and really enjoyed the food but was not impressed with the hospitality. I thought, “Don't New Yorkers like to be treated well?” A light bulb went off and so years later when I began my business, I made a commitment to offer both great food and great hospitality."
Ron, what do you want to bet that Mr. Meyer has never tweeted a picture of a customer's half naked ass to 3,000 people?
Is is possible for you to have an epiphany? Might you suddenly see what an absolute douchebag you are in comparison to somebody like Danny Meyer who really understands what "service" and "hospitality" mean? Can you grasp that you aren't half as smart as you think you are? Will you come to realize that you don't truly understand the business that you are in?
Yeah, right. Didn't think so.
You are a complete idiot. I was at both locations for the event, and they were both mobbed from the early hours. The event was a huge success by any measure.
When I left Woodruff - at about the time your lazy ass first arrived - I counted almost 100 people in line for the Yumbii truck and it had been like that since it opened.
Newsflash. Midtown is home to some of the largest office buildings in the city. People in those buildings normally go to lunch at 11:00 to 1:00. This event was heavily publicized to these office buildings. People from those buildings came out in droves. By the time you wandered in the event was essentially over.
Maybe CL could assign you to review movies instead. Then you could show up to the theater with ten minutes left in the movie and complain that there wasn't much left to see. You dummy.
I don't know, of course, but a few questions occur to me.
Are you a bunch of jerks? Have you acquired a bad reputation such that restaurant owners don't want your business? Do you stand around the restaurant mingling for an hour before you eat, with your butts in the other customers' faces, talking loud and being obnoxious and pissing off the regular customers?
How much money do you spend, on average, for 30 people? If the answer is "a lot" then maybe you want to include that in your "intro" to the restaurant owner on the phone. If the answer is "not much, we only order water and appetizers" then maybe you've found your answer.
How many no-shows do you have? Is it really 30 people, or do you reserve 30 spots and only 12 show up, leaving the restaurant with 18 reserved but empty seats? If the answer is that the number of places that you reserve are ALWAYS filled, then maybe you want to include that in your "intro" to the restaurant owner on the phone too.
Of course, in the final analysis, your group may be a wonderful, considerate, well-behaved, punctual bunch of big spenders, and you may just be paying for the sins of others. We don't know you. We can't say definitively. But if you look deep into your heart you will find the answer.
I understand the situation the same way as Foodgeek does. It is a classic "double bind" or "Catch-22," with its own internal "logic" that is only understood by our esteemed government.
Yes, a permit is required.
No, it is not possible to get a permit.
Or, in the extremely limited situations in which you can get a permit (as I understand it, ONLY for a food truck where no food is actually cooked on the truck (think "cold, pre-prepared white bread sandwiches and Snickers bars passed through the window")), the terms of the permit are so outrageously stupid as to make the permit worthless. One person mentioned somewhere else that a food truck MUST be in one of two specified locations at all times so that inspectors will know where to come to inspect it, but also MAY NOT be in either of such specified locations for more than 30 minutes. That's obviously absurd. You would spend all your time driving from location to location, opening up the truck and shutting it down.
And I think that operations like the Fry Guy and the others that were shut down are simply "unpermittable."
Implementing a rational permitting system is not all that complex. It does not surpasseth all human understanding. Cities that are obviously more clever than we are figured it out long ago but we seem incapable of dealing with it.
Good discussion and good points.
I believe that lots of people's thinking on this topic is fuzzy.
First, one nebulous thought seems to be that if I get comped a meal or (much more frequently) an entree or a dessert then I should do something "nice" in return. But I have a few questions: It was the management of the restaurant that did something nice for me, not the server, so why should I give the server a windfall? And, by calculating the estimated cost of what was comped, and giving the server 20 percent of that amount instead of just tipping on the actual cost of the bill, haven't I already done somthing "nice," or is this somehow not "nice enough?"
I also struggle with the question of: What makes servers think they are special? Today, I bought some clothes. The store was having a 20 percent off sale. The salesman told me he worked on commission. But it didn't occur to me that I, the customer, should pay him his commission on the 20 percent savings that the store "comped" me. If I had done so, he would have certainly thought I was nice, and if I paid him DOUBLE his commission on my 20 percent savings, I'm sure he would have thought I was even nicer, but both of those outcomes would have been absurd. A business doesn't have sales or comp dishes to customers just to be nice. It does so to instill loyalty in customers and to increase the volume of business, which should benefit all the servers (but not so much the kitchen staff, whose pay generally remains much more constant regardless of how busy the restaurant is).
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