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re: Dining board: A-hole chef or A-hole customers?
Posted on 7/9/10 at 11:09 am to MSMHater
Posted on 7/9/10 at 11:09 am to MSMHater
quote:
The ladies’ stay, Levine counters, was two hours and forty minutes
And 2 bottles of wine. I think the way it was done was tacky and classless, but I don't have a problem with them being asked to leave. Chef's have to make money. They do that by flipping tables as quickly as they can. If the table is still ordering food, they won't be asked to leave. Eat ya food, and get to stepping.
1
Posted on 7/9/10 at 11:17 am to BROffshoreTigerFan
quote:
And 2 bottles of wine. I
My only issue was, the post said they brought their wine.
Sort of shitty to linger in a crowded restaurant over something you brought in yourself.
That being said, a restaurant is being unresonable in DEMANDING to turn a table in less than an hour in a half. I think 2 hours is about where it might start being seen as an issue.
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