Over the past twenty years, the number of restaurants in the city where I live has grown at a dizzying pace. At least eighty restaurants have opened in my neighborhood in the course of the last two years.
The once quiet shady streets are now lined with so many shiny new, brightly lit restaurants, that they seem to be fighting each other for space. Unfortunately the awful smells of exhaust coming out of their air conditioning units cover up what ever delicious mouthwatering smells could waft through the restaurants door, choking any would-be customers as they walk by.
The new restaurants all have one thing in common, a rigid caste system of restaurant managers, assistant restaurant managers, dining room managers, kitchen managers, each proudly displaying name and rank on the name tag pinned to his or her chest. Every client shouldn't forget to investigate a candidates tags to see if he has attended and honorably graduated from a restaurant or hotel management school.
The food isn't any tastier considering what else is happening in this place. It slows down the rate off service. Too many cooks spoil the broth particularly when each of the cooks is jealously guarding his or her station, hoping to do better than their colleagues just a few tables away.
Succeeding, obviously, is gaged by monetary terms, not the quantity of devoted clientele. I am convinced that at those restaurant and hotel management schools a course is offered on how to combine dishonesty and intimidation when recommending the most expensive meal on the menu.
The entrepreneurially-minded assistant to the assistant manager next employs these talents to complement his or her own earnings. This depends on the assistant managers clever use of intimidation to extract exorbitant and undeserved tips.
In the past the most successful restaurants were operated by those people that truly cared. They cared about the restaurant and therefore cared about the clientele. Mom and pop food establishments, where there are no name tags or caste system, often form personal business relationships with the local butcher, fishmonger or vegetable vendor. They would not be above going to market and buying the freshest products available to use for cooking dishes they could taste and appreciate, not dishes bearing long fancy unpronounceable names imported from across seas and oceans and horribly mangled, in any case.
Before restaurant management and hotel schools spread in my country, you could dine in a restaurant and ask what was good that night. The manager, owner, waiter, kitchen boy, whomever, would answer you honestly and enthusiastically. They would tell you that the roast chicken is so good you are bound to eat your fingers after having it, a local expression they would use when they are right 90% of the time. - 15359
The once quiet shady streets are now lined with so many shiny new, brightly lit restaurants, that they seem to be fighting each other for space. Unfortunately the awful smells of exhaust coming out of their air conditioning units cover up what ever delicious mouthwatering smells could waft through the restaurants door, choking any would-be customers as they walk by.
The new restaurants all have one thing in common, a rigid caste system of restaurant managers, assistant restaurant managers, dining room managers, kitchen managers, each proudly displaying name and rank on the name tag pinned to his or her chest. Every client shouldn't forget to investigate a candidates tags to see if he has attended and honorably graduated from a restaurant or hotel management school.
The food isn't any tastier considering what else is happening in this place. It slows down the rate off service. Too many cooks spoil the broth particularly when each of the cooks is jealously guarding his or her station, hoping to do better than their colleagues just a few tables away.
Succeeding, obviously, is gaged by monetary terms, not the quantity of devoted clientele. I am convinced that at those restaurant and hotel management schools a course is offered on how to combine dishonesty and intimidation when recommending the most expensive meal on the menu.
The entrepreneurially-minded assistant to the assistant manager next employs these talents to complement his or her own earnings. This depends on the assistant managers clever use of intimidation to extract exorbitant and undeserved tips.
In the past the most successful restaurants were operated by those people that truly cared. They cared about the restaurant and therefore cared about the clientele. Mom and pop food establishments, where there are no name tags or caste system, often form personal business relationships with the local butcher, fishmonger or vegetable vendor. They would not be above going to market and buying the freshest products available to use for cooking dishes they could taste and appreciate, not dishes bearing long fancy unpronounceable names imported from across seas and oceans and horribly mangled, in any case.
Before restaurant management and hotel schools spread in my country, you could dine in a restaurant and ask what was good that night. The manager, owner, waiter, kitchen boy, whomever, would answer you honestly and enthusiastically. They would tell you that the roast chicken is so good you are bound to eat your fingers after having it, a local expression they would use when they are right 90% of the time. - 15359
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