Liz HughesRule Number two of being a fussy eater
July 20th 2008 09:59
Here we are again, I will now share with you rule number two. Which is a secret also.
In my previous post I said customers want to be lead. What this means is that unless you have a particular taste and that is all you ever order, than you like many are out to dine for the experience.
We as humans will not admit that we do not know something, and that is fine. Where does this lead us? I'm glad you asked "Darhling, I often frequent the finest reataurants, and sample the finest fares, blah, blah." Unless you are in the industry,critiques, chefs etc, there is little you know. Why? Because you know what you like, you don't understand the game. Yes on one level,and only one you may understand foods and the quality etc, but you may not undestand the intricacies.
Before I lose you, please let me explain. We go to a food establishment to feed the hunger beast, but on occasion to try something new. Based on tastes and a basic understanding of what constitutes good food, we walk in like we are the experts, but secretly hoping the waiting staff will steer us on the right path and save us the embarrasment of being found out.
Rule number two: BE LED.
The secret is that if a waiting staff is worth their weight in gold they will read you, hear you and put on a sale pitch Yes it is sale, because they want to sell you the specials and the expensive dishes. Not only will they try to sell you these, they will also upsell, recommendng side dishes, wines and deserts. They do this for two reasons, it is their job and they take pride in what they do and because the Chef tells them what is on special and what needs to be moved.
Which naturally follows course, the Chef is recommending these items to the waitng staff becase they can't stand to see food go to waste. Food in bin, is money lost. The other reason is that Chefs love their trade, they love to experiment with food and love to get feedback from customers, because it helps them improve. Chefs are as crazy as they are because they take their work seriously and feel that people don't understand or appreciate their passion
In summary the hospitality staff love what they do and want to share their love and passion with the customers. So to become a fussy eater sit back and enjoy the ride.
In my previous post I said customers want to be lead. What this means is that unless you have a particular taste and that is all you ever order, than you like many are out to dine for the experience.
We as humans will not admit that we do not know something, and that is fine. Where does this lead us? I'm glad you asked "Darhling, I often frequent the finest reataurants, and sample the finest fares, blah, blah." Unless you are in the industry,critiques, chefs etc, there is little you know. Why? Because you know what you like, you don't understand the game. Yes on one level,and only one you may understand foods and the quality etc, but you may not undestand the intricacies.
Before I lose you, please let me explain. We go to a food establishment to feed the hunger beast, but on occasion to try something new. Based on tastes and a basic understanding of what constitutes good food, we walk in like we are the experts, but secretly hoping the waiting staff will steer us on the right path and save us the embarrasment of being found out.
Rule number two: BE LED.
The secret is that if a waiting staff is worth their weight in gold they will read you, hear you and put on a sale pitch Yes it is sale, because they want to sell you the specials and the expensive dishes. Not only will they try to sell you these, they will also upsell, recommendng side dishes, wines and deserts. They do this for two reasons, it is their job and they take pride in what they do and because the Chef tells them what is on special and what needs to be moved.
Which naturally follows course, the Chef is recommending these items to the waitng staff becase they can't stand to see food go to waste. Food in bin, is money lost. The other reason is that Chefs love their trade, they love to experiment with food and love to get feedback from customers, because it helps them improve. Chefs are as crazy as they are because they take their work seriously and feel that people don't understand or appreciate their passion
In summary the hospitality staff love what they do and want to share their love and passion with the customers. So to become a fussy eater sit back and enjoy the ride.
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