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re: Food Writers Share Biggest Grievances of 2016
Posted on 12/30/16 at 10:26 am to Mo Jeaux
Posted on 12/30/16 at 10:26 am to Mo Jeaux
quote:No, but having a clue about the cuisine and etiquette would be a good start.
I don't understand. Are you saying you have to be Japanese to open a Japanese restaurant?
1
Posted on 12/30/16 at 10:26 am to greenwave
Sounds like most of the grievances are from the 'mavens'... go figure
Posted on 12/30/16 at 11:46 am to greenwave
Foster Kamer sounds very punchable
Posted on 12/30/16 at 11:51 am to notiger1997
quote:
they don't have time to update the site weekly.
depending on the platforms and agreements they have -- it can be incredibly easy to do.
Posted on 12/30/16 at 12:01 pm to Degas
Aww foster kamer just had to get on his political high horse
What a cunnt
What a cunnt
Posted on 12/30/16 at 12:01 pm to SuperSaint
What is a "maven"
Posted on 12/30/16 at 12:03 pm to NoSaint
quote:
depending on the platforms and agreements they have -- it can be incredibly easy to do.
I want my chef braising foie gras in an antelope tear reduction, not updating menu prices for penny pinchers.
Posted on 12/30/16 at 2:13 pm to greenwave
quote:
At more than one restaurant, on more than one occasion, the ends of my hair (not that long!) were gently singed by scented candles that unthinking staffers had decided to position on the back of the toilet. I am baffled by literally everything about this, including that I didn't learn from my first incident and somehow let it happen twice.
How did this person make it to adulthood? Am I being trolled?
Posted on 12/30/16 at 2:14 pm to greenwave
My pet peeve is when the price on the online menu is lower than the price on the menu at the restaurant. Keep your shite updated.
Posted on 12/30/16 at 2:28 pm to tduecen
quote:
What is a "maven"
I was wondering the same thing. Person, place, or thing?
Posted on 12/30/16 at 2:29 pm to greenwave
I agree that a good website is great. I don't care if the prices are there. I like to see the menu and it's a plus if there's a gallery of pics of food and the restaurant.
I also prefer specials to be in writing.
I follow the Facebook pages of lots of restaurants, so I like when the restaurant has a page and post updates on specials.
I also prefer specials to be in writing.
I follow the Facebook pages of lots of restaurants, so I like when the restaurant has a page and post updates on specials.
Posted on 12/30/16 at 2:33 pm to Gris Gris
quote:
I like when the restaurant has a page and post updates on specials.
Facebook or on their website is fine. I'm even OK if they are on a board in the front that is easy to see as you walk in.
Posted on 12/30/16 at 2:37 pm to greenwave
Shitty beers selections at top-end steak houses.
Perry's in Houston has as their top-end beer St. Arnold Ale Wagger brown ale-or one of their year-round beers. Get with the program..
Perry's in Houston has as their top-end beer St. Arnold Ale Wagger brown ale-or one of their year-round beers. Get with the program..
Posted on 12/31/16 at 2:57 am to LSUZombie
quote:I wasn't going to click the link -- until I saw this
I like the one that melts over Trump being elected
I clicked -- and it was definitely worth it
quote:
at the end of 2016, eating's got bigger problems ahead. America elected to its highest office a teetotaler reality star who orders their steak well-done; whose own foray into owning restaurants accounts for some of the most inedible, piss-poor, frickshit crass excuses for food ever served in New York City; and who either actually thinks a taco salad is a genuine way to celebrate Cinco De Mayo or who doesn't care about how offensively stupid (to say nothing of offensive) presenting that premise actually is.
Posted on 12/31/16 at 5:09 am to greenwave
quote:
"Also restaurants still have not managed to make useful websites. Put your hours, address, and phone number/reservation system on the front page please. And put prices on your damn menu."
frickin' a
Posted on 12/31/16 at 5:42 am to Dire Wolf
if a restaurant doesn't have a useful website (menu with prices at least) I just don't go there
Posted on 12/31/16 at 7:51 am to Mo Jeaux
quote:
Food Writers Share Biggest Grievances of 2016
quote:
Also, the faux Japanese restaurant scene remains pathetic. If you know nothing about Japanese cuisine, but have slanty eyes, can cook rice, and have seaweed, fake krab, cream cheese, and aioli on hand, you can open up a "Japanese" restaurant.
I don't understand. Are you saying you have to be Japanese to open a Japanese restaurant?
I think he's saying any old zipperhead can open a Jap restaurant.
Posted on 12/31/16 at 8:08 am to Kafka
Wow! That's a whole shite ton of butt hurt by that writer. Need to work on finding him a safe space in a hurry.
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