In the past two decades, the number is restaurants in my neighborhood has grown tremendously. 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.
Each manager working in a new restaurant proudly displays the rank on their name tag whether it be the assistant manager or the kitchen manager. 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.
This state of affairs does not make the food taste any better. It certainly does not speed up service, but rather the opposite. Just like the saying: Too many cooks spoil the broth when each of the cooks is guarding his or her station hoping to do better than the other cooks around them.
Doing better, of course, is measured in cash, not in the number of regular clients gained. 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.
At one time, restaurants that were successes were run by individuals who cared. Not only did they care about the restaurant, they also cared about their clientele. They were often family-owned eateries, where the owner, manager, his son, daughter or employee, no name tags, no caste system, would develop personal relationships with the local butcher, fishmonger or vegetable vendor. They were not above going to market and buying the freshest products available to use for cooking dishes, not ones bearing long unpronounceable names imported from across seas and horribly mangled.
Long gone are the days of asking an employee at a restaurant what is good, and worth ordering on any given night. Hotel and restaurant management schools have changed the way things are done over the past several decades. The manager, owner, waiter, kitchen boy, whomever, would answer you honestly and enthusiastically. The locals have a way of saying that their roasted poultry is so delicious that you might end up eating your fingers. Of course they're joking as they tell you this with a hint of a smile but inevitably they are correct. - 15433
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.
Each manager working in a new restaurant proudly displays the rank on their name tag whether it be the assistant manager or the kitchen manager. 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.
This state of affairs does not make the food taste any better. It certainly does not speed up service, but rather the opposite. Just like the saying: Too many cooks spoil the broth when each of the cooks is guarding his or her station hoping to do better than the other cooks around them.
Doing better, of course, is measured in cash, not in the number of regular clients gained. 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.
At one time, restaurants that were successes were run by individuals who cared. Not only did they care about the restaurant, they also cared about their clientele. They were often family-owned eateries, where the owner, manager, his son, daughter or employee, no name tags, no caste system, would develop personal relationships with the local butcher, fishmonger or vegetable vendor. They were not above going to market and buying the freshest products available to use for cooking dishes, not ones bearing long unpronounceable names imported from across seas and horribly mangled.
Long gone are the days of asking an employee at a restaurant what is good, and worth ordering on any given night. Hotel and restaurant management schools have changed the way things are done over the past several decades. The manager, owner, waiter, kitchen boy, whomever, would answer you honestly and enthusiastically. The locals have a way of saying that their roasted poultry is so delicious that you might end up eating your fingers. Of course they're joking as they tell you this with a hint of a smile but inevitably they are correct. - 15433
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