If you think you're running an "upscale" restaurant, make sure you check your eating utensils, that you offer your customers, and throw away the very thin, very ductile, ridiculously low strength forks. The kind of wimpy forks that bend when stabbed into meat or veggies that have any resistance to them. The kind of bendable forks that are easily flattened, or bent at unusable angles, or have tines that taper (to catch & pinch your tongue) or are mis-aligned. These forks suck.
The perhaps one dollar saved, on each fork (if you make the wimpy ones out of recycled, stamped, 21 gauge cheap Chinese stainless with a high lead content) will not prevent your establishment from pissing off customers, driving away potentially big tippers (my son works in a restaurant, I appreciate a good food service), and ultimately leading your business to mediocrity or failure. Splurge a little, get the cast Korean forks, or some Eastern European ones - finding American made silver ware is incredibly rare now a days.
Dr Desert Flower and I tried to go to the Saddle Ranch Chop House last weekend here on the west side of town. Slow service. Wet / sloppy table upon arrival. Remarkably small wine glasses serving average tasting cabernet. Edible main courses, and knives that were both stout and sharp, but forks that had the strength of a wet noodle. Really, at a "Chop House"? Followed by more slow service when it came time to pay the check - we gotta start carrying more cash and using plastic less when dealing with barely capable service personnel. And when did it ever become acceptable to cut denim shorts so short that the cotton pocket linings don't just hang out a little, but flop around completely? And jean waists so short that they require mons waxing? Being dressed like a tart doesn't compensate for incompetent customer service, in this old man's perspective. We won't be going back to Saddle Ranch, even if they get better forks.
1 year ago