I will probably restack/quote you multiple times, Wil. Great post.
Once you've performed at the highest levels of excellence in food and shared some of that with your guests, you can't help but realize how few understand what it really takes to create and execute those experiences. Many of the guests struggle when face-to-face with the humans that make it happen. It's both understandable and depressing.
The gap has become far bigger between staff and guest since the internet, and worse, social media. Sigh.
Well, there is still the dinner party with friends.
I really like and appreciate your point about this distance being understandable. I think a longer exploration of this would look at how the structure/traditions of service make it hard to avoid maybe (?).
Do you mind if I take that idea and write a post about it? I've thought far too much about this--now I might have the right audience to appreciate my meditations on the matter....
omfg this film… The Menu had a significant emotional impact on me, had me running through the story in my mind, over and over, for weeks (and I’ve never worked in a restaurant — I don’t think grilling cheesesteaks and making hoagies in a Philly hoagie shop counts here — and so have only experienced this server and served dynamic as a served) …. and your observations on the story and what it really tells us are absolutely spot on
this bit sticks hard: ‘Don’t start a drug or gambling habit if you want to lose money fast, open a restaurant. As expensive as some people think their steak is, it isn’t expensive enough. And this leads us to a double disjuncture: the guest thinks the food is expensive while it’s really much too cheap. And it’s the faceless small and local producers (who barely turn profit) and cooks and servers (who have to work more than they’re fairly being paid) who are left to square up the bill’.
I have long felt that people ought to be willing to pay a LOT more to eat out, to dine in a restaurant, so the staff — front of the house and back, everyone who works there — can be paid a good wage with good benefits and working conditions… when we dine out - well certainly for me - the experience is what I am seeking; sure the food has to be good, and I select restaurants for the type and quality of food they offer, but it is the whole experience that I most value, how it makes me feel … an example, for our anniversary (52 years!) Marilyn and I went out to a fairly small Italian restaurant in Berkeley, which had a lovely ‘parklet’, what we call those seating areas (which we built during and right after pandemic) that feature tables directly outside in what was once street parking, repurposing that on-street parking space to create a dining space - and the food was brilliant but the experience of being outside in a wonderful part of the town and being served by a very kind staff (noting how graciously and warmly they helped a disabled customer get into their indoor space) was what made the evening extra special… whatever we paid was not enough
Beautiful piece Wil. I remember seeing The Menu in malmö with a coworker and a crowd of Swedes who were stunned into silence. We were dying, recognizing all the heavy handed metaphors as all too familiar and too fucked up not to laugh at.
Cheers bud. Full disclosure: this was going to be my submission to you. I failed so badly at even making a proposal for you (Just couldnt figure it out) so I just wrote it in desperation this week.
This hit home, Wil. I worked in restaurants for decades then moved into teaching people how to become professional cooks. These kids and adults had dreams that they'd own their own restaurant, make a living, and be happy. Maybe some were. In the back of my mind, I always felt like I was leading lambs to slaughter. No one wants to be reduced to a function. Great writing, and it's much appreciated that you shared this. No, I'm going to restack this.
Thank you so much. Really appreciate that. And that’s a really interesting insight you mention. I just think it’s such a shame a great industry/business is so liable to fail.
I will probably restack/quote you multiple times, Wil. Great post.
Once you've performed at the highest levels of excellence in food and shared some of that with your guests, you can't help but realize how few understand what it really takes to create and execute those experiences. Many of the guests struggle when face-to-face with the humans that make it happen. It's both understandable and depressing.
The gap has become far bigger between staff and guest since the internet, and worse, social media. Sigh.
Well, there is still the dinner party with friends.
I really like and appreciate your point about this distance being understandable. I think a longer exploration of this would look at how the structure/traditions of service make it hard to avoid maybe (?).
Do you mind if I take that idea and write a post about it? I've thought far too much about this--now I might have the right audience to appreciate my meditations on the matter....
I'm lolling at the idea of me saying yes I do mind asshole, go to hell.
I knew I could count on you to give me the what for, LOL.
and, thanks. really appreciate you reading!!
omfg this film… The Menu had a significant emotional impact on me, had me running through the story in my mind, over and over, for weeks (and I’ve never worked in a restaurant — I don’t think grilling cheesesteaks and making hoagies in a Philly hoagie shop counts here — and so have only experienced this server and served dynamic as a served) …. and your observations on the story and what it really tells us are absolutely spot on
this bit sticks hard: ‘Don’t start a drug or gambling habit if you want to lose money fast, open a restaurant. As expensive as some people think their steak is, it isn’t expensive enough. And this leads us to a double disjuncture: the guest thinks the food is expensive while it’s really much too cheap. And it’s the faceless small and local producers (who barely turn profit) and cooks and servers (who have to work more than they’re fairly being paid) who are left to square up the bill’.
I have long felt that people ought to be willing to pay a LOT more to eat out, to dine in a restaurant, so the staff — front of the house and back, everyone who works there — can be paid a good wage with good benefits and working conditions… when we dine out - well certainly for me - the experience is what I am seeking; sure the food has to be good, and I select restaurants for the type and quality of food they offer, but it is the whole experience that I most value, how it makes me feel … an example, for our anniversary (52 years!) Marilyn and I went out to a fairly small Italian restaurant in Berkeley, which had a lovely ‘parklet’, what we call those seating areas (which we built during and right after pandemic) that feature tables directly outside in what was once street parking, repurposing that on-street parking space to create a dining space - and the food was brilliant but the experience of being outside in a wonderful part of the town and being served by a very kind staff (noting how graciously and warmly they helped a disabled customer get into their indoor space) was what made the evening extra special… whatever we paid was not enough
Beautiful piece Wil. I remember seeing The Menu in malmö with a coworker and a crowd of Swedes who were stunned into silence. We were dying, recognizing all the heavy handed metaphors as all too familiar and too fucked up not to laugh at.
Cheers bud. Full disclosure: this was going to be my submission to you. I failed so badly at even making a proposal for you (Just couldnt figure it out) so I just wrote it in desperation this week.
Ahhh! Well, i would have taken it but I’m glad its out there haha.
This hit home, Wil. I worked in restaurants for decades then moved into teaching people how to become professional cooks. These kids and adults had dreams that they'd own their own restaurant, make a living, and be happy. Maybe some were. In the back of my mind, I always felt like I was leading lambs to slaughter. No one wants to be reduced to a function. Great writing, and it's much appreciated that you shared this. No, I'm going to restack this.
Thank you so much. Really appreciate that. And that’s a really interesting insight you mention. I just think it’s such a shame a great industry/business is so liable to fail.
i loved this
Thanks. I appreciate you reading.
I loved The Menu. need a sequel