Fine dining. We’ve all had bad dining experiences before. In a fairly recent post, I mentioned my unhappiness at a particular restaurant where the food was very good, but the service lacking, thus marring a potentially enjoyable celebratory evening. I am generally fair about eateries, and in most cases when I have had a bad experience, I normally revisit to see if the problem is recurrent. In the case of that particular restaurant, I did not revisit, but chose to voice out my angst primarily because it was an event night where I had higher expectations and the issue was one towards which I have less tolerance – substandard service. Firstly, when a dinner is touted as a food and wine event, based on my experience in other restaurants, there is a knowledgeable person (dare I suggest a sommelier?) who describes the wines and explains the reason for the pairing. Was there one? No. Secondly, when food is placed in front of me and I have questions about it, surely it isn’t too much to ask for more information. Was information forthcoming? No. Thirdly, price plays a part. In a fine dining establishment, you are paying for the total experience, not just for orgasmic food.
A week ago, I met a chef and an owner of a Michelin rated restaurant, Ms Elena Arzak, who said, “We know that there are people who save up a whole year so that they can dine at our restaurant, and we know that there are people who can afford daily meals at our restaurant, but our policy is to treat everyone the same.”
What I was most impressed with was the imparting of knowledge of the wait staff and the sommeliers and the warmth in the process of sharing this knowledge. I am certainly not delusional and expecting miracles here; our food is absolutely and undisputedly world class, and I am aware that service comes at a price, but a minimal knowledge of what is served surely cannot be too much to ask, can it? And warmth doesn’t cost a cent.
My recent trip to Spain was a foodie’s dream, a world of fresh seafood and flavourful iberico pork and meltingly good foie gras and strange sounding marvelous items like kokotxa. All these, bundled together with great chefs and a man who makes me laugh at every meal made this an amazing and unforgettable trip. And yes, like it or not, I’m going to tell you everything. Well, almost.
Don’t nod off.
Can’t wait to see the details – although don’t zoom on that fruity chef. It’s freaking me out!
Wert!??? what a teaser…
yes, nothing like a good recommendation..and not a memorising of the menu or purposely recommending the MOST exp items on the menu..
Bad service at a high price… that’s just unacceptable. I’ve always found the F&B industry in Malaysia lacking of good Service. It’s like they just picked these guys up from any street corner, put them in a waiter uniform, and expect them to perform. And if they can speak some English, they’ll be taking orders. No training’s given whatsover. And they expect us to put up with them fools? I’m sorry, but we are entitled to have expectations.
Anyway, is that a man made out of bread with a basket of fruits on its head? And what’s it doing grabbing for more bread under the table? I don’t get it? But I think even that bread man gives better service than some establishments here.
Welcome back BFF and congrats on your nomination! Hugs
Congrats on nominated as ASIA’s Top Food Blog. Voting u daily! Malaysia BOLEH!!
oh i cant wait, : )
oh congrats on your nomination as Asia’s top food blog! you’re always my favorite at all times !
your last pic is quite creepy la…
now that you’re back… focus on the award and also upcoming gathering (if any) ok???
All the best!
Food (good) + service(bad) + good company = always good experience
Food (mediocre/bad) + service(bad) + good company = still good experience
Food (bad) + service(bad) + dull company = should have stayed at home and watched a Steven Seagal romance movie..
How to vote for the other categories when I haven’t a clue what they are about leh?
Pls don’t show any photos of your trip. Makes it more difficult to wait until 2011.. 😀
Oooh, I can’t wait for the first post and the many more to come. You are such a tease, you, you are! 😉
Wilkommen zurück bei Malaysia! 😀
Congrats on being nominated. Did not know until I saw your post today.
Enthusiasm of the servers and the owners of the restaurant makes a big difference. Sharing their passion and love for food and not just extracting money out of their customer’s wallet would be the best motive for opening a restaurant.
For me, ambiance is important. Squatting by a drain filled with putrid, rotting fish will make Beluga Caviar and Champagne taste awful. There are a lot of good hawker food in KL, but their standard of hygiene needs to be upgraded. Dining while the ears are being assaulted by loud music or conversation is also a big turn off.
Glad you had a good time in Catalonia.
Sorry. Basque. Not Catalonia.
Always enjoy your stories and images… well deserved for being one of the best food blogs. Congrats, dear. Can’t wait to read more details…
Ahhh so you finally wrote this one… good. It all worked out nicely… despite all the tossing and turning past midnight. In my weak attempt to sound as clever as you… I had this a while ago… not exactly related… but… somewhat… http://www.fratmustard.com/?p=190
hear hear. but i also read steingarten’s article about how slick new york’s waiters are–they don’t make you wait for for no reason at the bar while getting your table ready. while at the bar, you’d be pressured to get a couple of drinks (so you don’t look cheap) while you wait. then at your table, the suave handsome waiter will tell you they only have mineral water and you are too intimidated to ask for tap water (bc you don’t want to look cheap)…and according to steingarten, all good ny waiters are trained to milk every cent out of you before you even realize it!
so my own preference for a waiter is a cross between a malaysian and a new york waiter, not too slick and not ignorant.
telling ‘everything’ wouldn’t be right…:P
Ditto your view on dining experience. Poor service is frustrating. I would not return to the same restaurant if the service is poor.