The Angry Chef
Tuesday, February 8, 2011
The Angry Chef That couple: Customers who love to hate
Posted by Ron Eyester on Tue, Feb 8, 2011 at 12:00 PM
Although they are a "couple," an unjaded, nonrestaurant eye might mistake them for two strangers here to meet other dining companions. She walks in just prior to him, making a bit of an entrance in her obnoxious mink. He takes the last drag off his cigarette, flicks the butt into one of our flower pots (which obviously doubles as an ashtray), pushes past some other guests at the host stand and heads straight to the bar to order a Scotch and get the bartender to change the channel so that he can see how his athletically irrelevant alma mater is faring against some SEC powerhouse.
After years in this business, I can easily identify "that couple" from the expo line as they come through the door.
Their first victim? Our hostess.
The drama begins to unfold as the hostess attempts to bring them to a table, which of course is not suitable for them. We must be kidding, this table only accommodates two people! And everybody else in the dining room (who they don't really give a fuck about anyway) can't see them. Once we've explored every inch of the dining room, the couple settles for a roomy, round booth that was actually intended for your reservation of five that's coming in a bit later.
Tuesday, December 7, 2010
The Angry Chef The Angry Chef stirs the pot
Posted by Ron Eyester on Tue, Dec 7, 2010 at 9:30 AM
Besides work, I don't do much. I don't golf. I'm fat, so I don't work out. Although I know a lot of people, I don't have many friends, so it's not like I'm playing poker with the guys once a week. I like working. I love music, but regret never learning how to play an instrument. I'm a chef, so I like drinking, but that's not always been the best outlet for me. And I really love stirring the pot, both literally and figuratively.
Initially, I decided to get a Twitter account for several reasons: curiosity, a way for me to write, and (because I'm a workaholic) it was an outlet for me to have some fun yet feel productive. Twitter's been a great tool for me. Hopefully this column will be fun trip, too.
Almost every aspect of my life touches the restaurant business in some way — not just food, but the business. And while food might be the most important part of the restaurant puzzle, it is just a part. As a chef, I'm wrapped up in the food, in the sourcing, in the cooking. But it's not what I'm interested in writing about here.
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