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Chefs and food critics reveal the reasons that indicate that eating in a restaurant can be a very bad idea


Eating at a restaurant is usually a pleasant experience for diners. However, Where the prevailing discontent are not unheard. Is there any way to avoid these bad experiences?

To discover it has used the catering sector professionals, specifically the chefs and food critics who know the inner workings of a restaurant or catering business. In a series of interviews conducted by Insider, cooking makers and journalists have revealed a total of five circumstances indicate that eating in a restaurant can be a bad idea.

These situations do not indicate that a local has a bad reputation or service is inadequate. One restaurant can be recommended or not depending on the date and time of day. For example, Several chefs invite diners to avoid reaching the dining kitchen when the shift begins at night.

This is the most bustling local time all day and the kitchen are running at full speed. Equally, staff are fully focused on the dishes come out clean, no apparent fault, tasty and ready to delight customers. But to achieve, Face care to those who have sat at the tables suddenly plummets.

The customer comes first time can feel, and you feel, ignored when you see that after carrying out his commands no one about to serve.

This was said with all sincerity the Director Kristina Miksyte of the Doma Kitchen Marina Del Rey (California, OF. UU.). According to her times in the kitchen is in full swing during the dinner shift varies from establishment establishment, but what remains constant is that is much better come up with a long advance or towards the end of the shift, when the number of people eating at the local begins to descend and camaraderie service can do their job properly and without compromising the quality of it because of the urgency demanded by the other diners.

Sometimes not enough to keep in mind that some visiting hours are inconvenient. The user experience may be severely affected depending on the day when the restaurant visit. Chefs say two days to avoid: Mother's Day and Valentine's Day.

Besides that in these two celebrations classrooms are bursting and cram diners may not be a pleasant experience for everyone, we must also consider the impact that a meal or a dinner out on these special days have in our portfolios.

Taking advantage of the high demand to enjoy a meal in a restaurant these days, some catering businesses choose to raise prices of their meals or special menus, sometimes, exaggeratedly.

further, footfall above normal has a negative impact on employees of the restaurant, and peak, It is under terrible stress and can ignore some secondary services, while improving the user experience when they are granted, They are not strictly necessary for the normal development of the activity in the restaurant. This is indicated both chef Firoz Thanawalla, owner Chef’s Satchel, Clemente Heredia, chef and owner of Calo Kitchen & Tequila In a second (California, OF. UU.).

Not all times when eating in a restaurant is not advisable to deal with the occupancy level local. Some restaurateurs point to the overall cleanliness of the place as a clear indicator of what level of care and service quality can be expected in business.

Restoration in organized clean bathrooms, soap dispensers filled to overflowing, refills of toilet paper and other details are clear indicators that you are doing a good job.

However, a recent discussion thread on Reddit shows that is not always an indicator that can be considered to table raja. In those independently operated restaurants, local family and similar establishments, dirty when opening morning toilets are very bad sign. However, and especially when we talk about successful small restaurants, It is logical to think that there may be some disorder and dirt at peak times of the day, when it is impossible to combine the work of camaraderie, cooking and cleaning.

In this case, diners can know what level of concern are the restaurant managers inspecting the dishes, cutlery and glasses. If there are stains, food scraps or any other traces of dirt, Local staff are not inspecting the pots to remove them from the dishwasher. If a process that consumes so little time and is as simple as this is not receiving the necessary attention, is correct to assume that other care they are being circumvented also (quality control of food, cleaning thereof, etc.).

A) Yes, glasses, dirty crockery and cutlery invite the client to leave the table and leave the place without further ado.

Anyway, care for many engaged in food, there are certain ingredients that should be avoided systematically. Including many fish are frozen for long periods completely changing its characteristics organoleptic.

Freezing is a treatment that can alter markedly client user experience, often they are ruining a delicacy with a strange aftertaste on the palate caused by improper handling of raw material, sometimes with malaise and indisposition. Although most common in restaurants is that fresh products are used received from suppliers early in the morning, there are some occasions when this is not so. The customer can easily detect them sometimes.

For example, during major holidays (think of Christmas or Easter) the bustle seen in the restaurant exhausts template. So it is not uncommon for these times past, the restaurant closed for a few days to give a break to employees and reorganize work in the restaurant.

During this period any ingredient that is left unused is stored in the freezer. A) Yes, Some chefs recommend avoiding stocks just after the restaurant reopened after a holiday because the likelihood that frozen food is served is very high.

Food preservation is also a problem for restaurants that have menus with many options. When the letter is kilometric, also it is oversized pantry. Nevertheless, if the volume of customers receiving local is not equally great, This suggests that many items are kept in stock for long periods.

Although expiration periods many products are remarkably prolonged, the reality is that as time passes the ingredient is deteriorating gradually.

Nobody wants to serve a paella seasoned with saffron stale, so the food writer Luisa Ruocco recommended avoid those restaurants that may have fallen into the mistake of creating a selection of dishes too long and inconvenient.

Considering these little pearls of wisdom provided by industry experts restoration, customers can escape from a disappointing meal away from home and business owners can act on their weaknesses to provide more quality service and superior user experience.

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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