hilltowner's Profile
Garbage disposal uses
I'm not sure you need to be concerned about food waste in a landfill - it all biodegrades over time, anyway. The things you need to worry about when it comes to landfills are the things that don't break down or break down into harmful compounds - man made stuff - plastic, etc. Food waste just turns into dirt - really good dirt.
Wait staff and hand washing
I work in food service. I'd like to say that the vast majority of servers and cooks are very conscientious about these kinds of sanitary issues, but I think most of them are too young to even think about it. I am not the most sanitary person in the world, but I have learned, over time, the kinds of things that really ARE sanitary issues in restaurants. I would strongly suggest that you write a letter/email to management asking them to educate/train their crew about sanitation. While I agree with sedimental below that it likely won't hurt you; in a public setting such as a restaurant, anyone i contact with food really needs to know the potential consequences of not washing hands after using the rest room.
Having said that - if you are in any way a germaphobe, I would recommend never eating out again. I'm not saying cooks or waiters mess with your food, but kitchens, any kitchens, are far from sterile environments. They are clean, but definitely not sterile.
Restaurant Near Rt. 91 between Chicopee and Greenfield?
It appears from your profile that you are not from the area, so I'd like to ask why you are looking for a restaurant between Chicopee and Greenfield, when they are not very far away from each other. If you have simply misjudged the distance, I would say to wait until you get to Greenfield to eat whichever meal you are looking for. If not, I would agree with fatheryod, that Chandlers is a good bet.It would help, though, to know if you are looking for lunch or dinner. Also, how near the highway would you like to be?
Local Asparagus
I'm out in Western Mass, and we've had it for about a week, so it must be popping up in your stores now.
Fortune Cookie Restaurant--Springfield MA
I'm guessing the delivery people would not know the cut of meat. Perhaps go there at an off hour and talk to a manager or an owner? Or call?
Long Term Cheese Storage
Wow! I live in northern New England, and have NEVER been stuck in my house for a whole week. I can't quite imagine that in Delaware. I've had no power for over a week, but never have the roads been so icy during the day that I couldn't drive somewhere. The Blizzard of 78 might have kept us in for a week - 3+ feet of drifting snow in one day, but even then, public transportation was still running,(where it existed), and the main roads were clear, (by New England standards).
Having said that - I live in the country and I do have a well stocked pantry. I figure I could live for about three months without help. However, all of that is shelf stable. I wonder why you would go to such an expense to store cheese when you can get protein from beans and any dairy related benefits from milk powder. Or maybe have cheese on hand, but used up frequently, and when the worst happens, find a way to deal with it?
"Hitting" on the Waitress (server) Is it OK?
Please, just please, do not ask her out while she is working. While you both may have hit it off and while she may have been interested in you, the fact is, she works in customer service. It is her job to keep customers happy. You were her customer. I would strongly suggest you follow her lead. Plus, there is nothing worse or more awkward than being asked out by a customer, especially when you don't feel the same way. Remember, when she is at work,(and to some extent, even when she is not), she are representing the restaurant, and therefore is not fully able to respond as she might want to. I really think your best bet is to hope to run into her someplace else, and see how she acts towards you, but please, try to be very mindful of creepy stalkerish behavior.
I know it may sound like I am going overboard, but there is nothing worse than being stuck on the floor with unwanted attention. Even wanted attention is tough. There's no place to hide, and to a large extent, a waiter is acting while working, if that makes any sense. It is very hard and somewhat disconcerting to try and mix business with pleasure.
Flavorless, flaccid pizza at The Hungry Ghost Bakery, Northampton, MA
Luna tried, but it didn't work out. Unfortunately, people in this area do not want that kind of pizza.
Basic/starter Foodsaver model?
I should clarify. The Foodsaver requires time to vacuum properly, not to seal.
Basic/starter Foodsaver model?
I have a 6 year old low end Foodsaver, bought at Target, and it still works great. I have to say, though, that you need o be very careful to follow the directions and also to clean it regularly. In my experience, the biggest cause of seal/vacuum failure is not waiting long enough between uses. So, if you are sealing multiple bags in one sitting, you need to wait a couple of minutes between each bag. It is my guess that the more expensive Foodsavers don't need as long to refresh. Also - all parts that touch the bags must be clean and free of debris.I have stuff in my freezer that I packed seven months ago - seal and vacuum are still in place. I find that if a seal is going to fail, it will do so in the first couple of days.
Farmers Table
Hard to say. There is a Farm Table in Bernardston, MA and people often confuse names. There is also a Farmers Table in Portland, ME, and people often post here by mistake. It's often just helpful to post the location in the title so people outside the general vicinity can avoid posts that aren't relevant. I hope you find what you are looking for.
Farmers Table
Are you referring to Farmers Table in Portland, or another Farmers Table?
Grub Sandwich Shop in N'hampton
That truck outside MIT was my first introduction to felafel back when I was a young high schooler from the suburbs. I loved that truck.
Good Sunday brunch in the Berkshires?
The Charlemont Inn has closed, probably forever.
Restaurant offering limited menu - is this weird? [moved from General Topics]
Like others have said, it's all about the size of the kitchen. 12 may not seem like much to many of you, but if the kitchen is on the smaller side, 12 can easily grind the kitchen to a halt. By offering a slightly more fixed menu, they can hopefully keep the kitchen going at a good enough pace to not affect the other diners. Otherwise, it could be all saute-all different dishes - a kitchens nightmare - and while your party may be forgiving of the slow pace, the other parties in the restaurant probably will not. hey are probably not so concerned with your party feeling put out, larger parties do tend to notice less when the food takes a while, but the deuce that gets fired right after the large party has been started - they won't be pleased.
How to thank the Maitre D
Indeed, the MD does need to do what's in the best interest of the restaurant. That is my point. Often times that means not being able to squeeze people in. In the short run, the restaurant may make more money, but in the long run, they become known for harried service, long wait times for meals, and not honoring reservations in a timely manner. All of these factors can easily contribute to a decreased customer base.
Obviously, this doesn't apply to all restaurant models, but at "an upscale resto" in the Bay Area, it would certainly apply.
I take chances on lovely people who treat me on the same level and don't try to bribe/manipulate me. I can't always do it, but when I can, I know that they will appreciate it and hopefully remember it, thus promoting goodwill and happy feelings. While revenue is clearly the end game; in the front of the house in the hospitality business, you have to look at it as goodwill and graciousness, that will hopefully translate into revenue by repeat, happy customers.
How to thank the Maitre D
If only it were as simple as you seem to think. A good restaurant does not want to overbook or cram as many people in at any time. This creates huge problems that snowball all night. The ill will produced by such a maneuver makes it simply not worth it most of the time to squeeze people in. Sometimes though, we take a chance, such as in the instance the OP has described.
How to thank the Maitre D
No need to tip. She found the table for you because you were nice and respectful, didn't lash out at her, and conversed with her. In short, she liked you and wanted to get you in. She didn't do it for money. A genuine, heartfelt thank you really does help make it worthwhile. A little bit of conversation as you left could have been nice, too. Honestly though, in all my years of working the door, I have always felt uncomfortable taking money, either before,(would never do it. I cannot be bribed), or after.
Help me get over my fear of kimchee!
Why would you assume she won't like it? I loved kimchi the first time I tried it - which happened to be in Korea. There's nothing scary about it at all, especially if you have any experience whatsoever eating any kind of spicy food. Now that I have had it, I just do not understand the fear. The Professor has it right - it's like spicy sauerkraut. Nothing crazy about that. Just taste it. It's delicious.
Lunch near Route 2 in Northern Mass West of Fitchburg
I would heartily recommend The Wagon Wheel, in Gill, just before Greenfield. Doesn't look like much from either the outside or the inside, but their food is delicious, varied, and fresh. It's right on Route 2, just after Barton's Cove and just before the light.
http://wagonwheelofgill.com/
Need prinskorv for Christmas in Central CT
Probably further than you want to drive, but have you tried The Gift Chalet, in Auburn, MA? Despite the silly name, they specialize in everything Scandinavian, including lots and lots of meat products.
http://www.giftchaletauburn.com
Fighting over the check
Thank you for recognizing the very uncomfortable position servers are often put into in these scenarios. My rule, and the rule of my restaurant is first come first served. The best way to avoid fighting is to hand your card over to the server when you arrive. Then, if someone else tries to pull the same thing, the server will, as noted below or perhaps above, state that the check is taken care of and will refuse the card. The last thing we want to do i negotiate check paying between total strangers, income levels and life situations totally unknown to us. It is not our job to decide or even to facilitate the decision. Often, a check goes on the table, and a fight ensues. I just wait a bit and pick it up when it is clear who is paying.
Help! What house temperature do you set your thermostat to when entertaining?
Seriously. I keep mine at 55 at night and 59 during the day. I'd rather bundle up in sweaters and long underwear than throw money out the window. Plus, the chill is good incentive to keep moving. Also, I grew up in a cold house, spent time living in a shack, etc. You get used to it.
Egg in pastry crust?
Actually, it is my understanding that the egg prevents gluten development, so the pastry doesn't toughen under heavy use. I use a tart crust with egg yolks for my savory pies/quiches, and I can attest that they can take a lot manipulation and still come out flaky.
Charging for cakes
We need more people like you. It is my policy, as a server, to never sing at somebodies birthday, even if singing has been requested. I am a server, not a singer. Singing in public makes me VERY uncomfortable, I am NOT good at it, and I see absolutely no reason why it should be required of a server, so I always politely decline.
Charging for cakes
I agree with all others. I am in the US, and I don't know the conversion, but my restaurant charges $2.00 (US), and we include a scoop of ice cream. It's really just to cover the costs. I have to wonder if the price to bring your own might be more than the price to eat theirs. I do understand the urge to keep people from bringing their own dessert, but come on - how many people actually do that? And you could keep the numbers down with a much lower forkage price.
where can I buy tamarind paste?
I wasn't trying to be snarky. I was trying to get more information so that the OP could be steered in the right direction. I find that sometimes you have to spell it out for people that aren't used to this kind of message board.
where can I buy tamarind paste?
Actually, it's not. This board covers all of Connecticut, Massachusetts, and Rhode Island. You might want to tell us where you are located so that you don't get a recommendation that is 4 hours away.
Now I know my A, B, C......
I'd say it all depends on the inspector and the time of year. I have never worked in a restaurant that didn't have a problem with fruit flies in the summer months. Refrigeration can break down at any time, and it does. Health inspections can be VERY thorough, and this is, overall, a good thing, but a restaurant can be cited for any number of crazy reason, none of which, we would normally think about. I'd say, if the restaurant consistently gets C's, you might want to think about it, but if their results vary, assume they are fine. We once had an inspector mark us down because the stock pots weren't covered. According to this 'by the book' inspector, all pots hd to be covered at all times. While that makes sense from a public safety standpoint, it certainly makes it pretty hard to make stock.
