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Most profitable attitudes in top tier restaurants in France

Thanks for the quick and great input from so many of you. I apologise if any question was offensive, it was not intended to be.

Feb 05, 2011
inasmuch in France

Most profitable attitudes in top tier restaurants in France

can't find the thread, but maybe it was Souphie referring to L'Arpège?

Feb 04, 2011
inasmuch in France

Most profitable attitudes in top tier restaurants in France

Some "dilemmas" that come to mind:

1. Should you often ask the maître d' for advice? Will you be better treated if you chitchat with them as some customers do?
2. If you happen to dislike every choice available in a course in a ménu dégustation, may you ask for another item from the menu? Or will they think you're trying to be smart?
3. If you ask for “une carafe d’eau”, will they tag you as cheap and abandon you - or rush you out?
4. Does anything you say to the waiter ever reach the kitchen, or do they say “merci” but actually think “who cares, man, shut up and eat - or leave”?
5. Did someone say here in Chow that some restaurants will accept that you share one menu dégustation, if you think it will be too much food?

Thank you for any insights and personal tales.

Feb 04, 2011
inasmuch in France