How Sweet It Is – NOT!
THE MAVEN, NOSHING IN THE BAY AREA
…there are those around who would rather spend their hard earned dollars on quail eggs dipped in jalapeno sauce or a rabbit cassoulet drizzled with caramel cream…
The much vaunted Michelin Guide is out with all their Stars – and Zagat has issued their oft inspired ratings – two phenomenal guides for those in quest of gastronomic retail therapy – yes, it is true, there are those around who would rather spend their hard earned dollars on quail eggs dipped in jalapeno sauce or a rabbit cassoulet drizzled with caramel cream instead of saving for a university education or even a jaunt to the local Louis Vuitton store – go figure that one! And all the while they are gorging on overpriced entrees and assorted delicacies, they are faced with the horrific experience of having to make a ‘new’ friend, albeit only until their overly-generous tip is surrendered and they are as forgotten as last nights left over stew.
“…Hi I’m Serge and I will be your waitperson tonight and our specials are blah blah blah blah…”
What am I rambling about you ask? The obsequiousness of every wait person in the western hemisphere insisting on introducing themselves to you, most generally as they lean in toward the table, interrupt your current conversation with your chosen dining companions, and begin to babble forth – “Hi I’m Serge and I will be your waitperson tonight and our specials are blah blah blah blah.” And this generally followed by the most disingenuous smile and nod of the head! I want to jump out of my chair and run screaming “Cease and desist – enough already – what ever happened to a very simple and polite “Hi – would you like something to drink while you peruse the menu?” or even “Hi – is there anything I can get you?”
Have they all forgotten they are there to serve, not make friends and socialize? If I really wanted to know their name, or for that matter, even cared about knowing their names, I would either read the name badge or ask them!” Do they really think I care? I know, I know, they were ‘trained’ to perform this level of service – well this is not a level of service I quest after, have a remote desire for, or even want. And no restaurant, no matter how wonderful the cuisine, should be awarded any stars or ratings if they train their staff to do this!
“I have too many friends now and until one of them dies, I could not possibly make your acquaintance.”
To loosely paraphrase Audrey Hepburn in the movie Charade when she drops her glasses and looks at Cary Grant, “I have too many friends now and until one of them dies, I could not possibly make your acquaintance.” That is exactly the way I feel about wait people except, I never want to make their acquaintance!
Bottom line here – Michelin should give 3 stars and Zagat should give a 30 rating to any establishment that trains their wait staff to serve, not try and insinuate themselves into every diners life!
COMING SOON, “A LONDON TRAVEL PRIMER”