Comments on: Where does value lie in a restaurant meal? http://blogs.reuters.com/felix-salmon/2011/04/26/where-does-value-lie-in-a-restaurant-meal/ A slice of lime in the soda Sun, 26 Oct 2014 19:05:02 +0000 hourly 1 http://wordpress.org/?v=4.2.5 By: SMS http://blogs.reuters.com/felix-salmon/2011/04/26/where-does-value-lie-in-a-restaurant-meal/comment-page-1/#comment-54252 Mon, 06 Oct 2014 06:56:14 +0000 http://blogs.reuters.com/felix-salmon/?p=8027#comment-54252 Some really nice along with useful information on this web page, besides I’m sure the type has wonderful features.

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By: EricVincent http://blogs.reuters.com/felix-salmon/2011/04/26/where-does-value-lie-in-a-restaurant-meal/comment-page-1/#comment-26094 Thu, 28 Apr 2011 21:04:14 +0000 http://blogs.reuters.com/felix-salmon/?p=8027#comment-26094 @dsquared: Chefs are expendable. Over the past two decades I’ve worked for Ritz Carlton, Westin, Four Seasons & Saint Regis. (I still work for one of those but will refrain from stating which.) One thing I’ve learned: Chefs are expendable. They all know that. They may not like to admit it, but they are. The 19 y/o line cook at my hotel could do what Ramirez is doing. Any of the banquet cooks at my hotel could do what Ramirez is doing. I could do what Ramirez is doing, and I’m not a “chef” per se (although I know how to cook).

I would fire Ramirez, and his replacement would render him forgotten within a month.

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By: dsquared http://blogs.reuters.com/felix-salmon/2011/04/26/where-does-value-lie-in-a-restaurant-meal/comment-page-1/#comment-26087 Thu, 28 Apr 2011 13:52:04 +0000 http://blogs.reuters.com/felix-salmon/?p=8027#comment-26087 Sorry, half my comment got eaten. I was just going to advise the person who wrote that excerpt against a career in restaurant proprietorship. If the entire restaurant is built around the chef and its Michelin stars, people are unlikely to beat a path to “Chef’s Table, No Longer Featuring Manny Ramirez” just because the service is apparently excellent.

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By: dsquared http://blogs.reuters.com/felix-salmon/2011/04/26/where-does-value-lie-in-a-restaurant-meal/comment-page-1/#comment-26086 Thu, 28 Apr 2011 13:49:38 +0000 http://blogs.reuters.com/felix-salmon/?p=8027#comment-26086 >>If I was the proprietor of Chef’s Table, Cesar Ramirez would be fired. Period, end of story. <<

Can I advise against a career in restaurant proprietorship?

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By: Benquo http://blogs.reuters.com/felix-salmon/2011/04/26/where-does-value-lie-in-a-restaurant-meal/comment-page-1/#comment-26083 Thu, 28 Apr 2011 12:09:10 +0000 http://blogs.reuters.com/felix-salmon/?p=8027#comment-26083 @najdorf: I don’t take notes in restaurants either, but different people have different ways of processing their experience.

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By: DanHess http://blogs.reuters.com/felix-salmon/2011/04/26/where-does-value-lie-in-a-restaurant-meal/comment-page-1/#comment-26071 Wed, 27 Apr 2011 19:01:06 +0000 http://blogs.reuters.com/felix-salmon/?p=8027#comment-26071 Who cares what we think! His wait list is apparently months long, meaning his prices are below what the market will bear!

Spartan decor, sometime rudeness, a not-great location and yet multiple Michelin stars, the only ones in Brooklyn. Very hard-core.

New Yorkers are trying to beat a path to his door, and they are mostly not on the list.

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By: ISOK http://blogs.reuters.com/felix-salmon/2011/04/26/where-does-value-lie-in-a-restaurant-meal/comment-page-1/#comment-26069 Wed, 27 Apr 2011 17:30:05 +0000 http://blogs.reuters.com/felix-salmon/?p=8027#comment-26069 Wow, this guy is just crippled by insecurity. How pathetic. “[Y]ou’ll never replicate this” he screams — so, uh, who cares if someone tries? Perhaps what he really fears isn’t “replication of” but “VAST IMPROVEMENT UPON?”

And I completely agree with what was mentioned above — the proper move would have been to accept Ramirez’s “apology” and walk straight out of the restaurant. What a loser.

ISOK

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By: DanHess http://blogs.reuters.com/felix-salmon/2011/04/26/where-does-value-lie-in-a-restaurant-meal/comment-page-1/#comment-26068 Wed, 27 Apr 2011 16:23:59 +0000 http://blogs.reuters.com/felix-salmon/?p=8027#comment-26068 What a character… a tortured artist who screams at his customers and then tries to hug them afterwards. Customers who say how much they wanted to leave but stay until every last morsel is devoured!

I’d eat there once with my wife on a very special occasion such as our anniversary, for we have no idea what a 20 course meal is like that is not a buffet.

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By: EricVincent http://blogs.reuters.com/felix-salmon/2011/04/26/where-does-value-lie-in-a-restaurant-meal/comment-page-1/#comment-26067 Wed, 27 Apr 2011 16:23:19 +0000 http://blogs.reuters.com/felix-salmon/?p=8027#comment-26067 If I was the proprietor of Chef’s Table, Cesar Ramirez would be fired. Period, end of story.

What he did to Sifton and his wife, was a disgrace to the entire profession.

Any attempt to claim otherwise, is to either declare total ignorance of the profession, or express a complete lack of respect for it.

It wouldn’t be called the HOSPITALITY INDUSTRY if it was okay to yell f*** in a costumer’s face in front of his wife. HELLO!

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By: pot http://blogs.reuters.com/felix-salmon/2011/04/26/where-does-value-lie-in-a-restaurant-meal/comment-page-1/#comment-26063 Wed, 27 Apr 2011 14:59:11 +0000 http://blogs.reuters.com/felix-salmon/?p=8027#comment-26063 The behavior of the Chef means either he is a mean egoistical “bully” or a normal guy who worked his butt off to get to where he is and paranoid about defending his “turf” which in turn made him loose his reasoning capabilities for a few moments.

What ever be the case as someone mentioned in the comments…No one should be yelled at by strangers in public…a chef of a “classy” restaurant should show some class and decency.

For those who are puzzled by why would one want to take notes…I would personally do that if I am paying more that $400 for a meal where 20 courses are served…I do not know about others…I sure as hell will not remember each thing I ate let alone the nuances of each dish…And maybe I find these “notes” a year from now and reminisce about the whole experience with family or friends…On the other hand..being yelled at by the Chef in public will for sure be burned into my memory. A vindictive person will surly want to meet this Chef in neutral domain somewhere…

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