実践ビジネス英語 2018/9/28 #実践ビジネス英語
28 金 Lesson12 Restaurant Economy (6)
Now our current vignette talks about on-going trends in the restaurant industry. And Alvarez’s family history in the business.
I like the description of her uncle. How he said to always ask the customer what was wrong
if they didn’t eat the food. I was in a similar situation just the other day actually. I went to a restaurant that claimed to serve tacos. But what I got was not a taco by any definition that I’ve ever known. The so-called tuna tacos consisted of the thickest driest tortillas I’ve ever encountered. A small scoop of tasteless tuna on top. And a couple spoonfuls of chopped-up tomatoes. I took a bite and I must confess I did what I almost never do. I spit it out into a napkin. Yet despite the fact that neither my lunch companion nor I ate more than one bite literally. The servers didn’t ask us what was wrong with the food. I was shocked. Have you ever been in that situation, Mr. Sugita?
I’ve been to a restaurant or two where I didn’t like the food for one reason or another. Instead of sending it back to the kitchen, I just left it uneaten. If my server didn’t ask what went wrong, I’d never go back there again.
Yes. That shows a fundamental lack of concern for the customer and the lack of pride in their own work. I usually don’t send things back either. I think I did just once because my then-boyfriend, now-husband and I were in a bit of physical danger.
From the food?
Yes. We were served a hot plate of something in oil. The problem was there was too much oil. And it was flying up and spattering us in the face. So I called the waiter over and asked him to take it away and fix it. But usually I share your approach. And I just don’t eat bad-tasting things.
I also don’t like to have salad served on a freezing cold plate. It advertises the fact that, ah, it wasn’t freshly prepared. And I think it’s important to let guests know that the restaurant is out of
something before they read the menu and order the missing dish.
Oh, yes. That’s one of my pet peeves. It makes the customer feel cheated, like something attractive
has been dangled in front of them and then snatched away. Obviously that’s not the restaurant’s intention, but it feels that way. Alvarez’s uncle reminded me of the owner of the ice cream parlor
where I worked part-time in high school. We usually couldn’t ask if people didn’t like something, because they’d either take their food away, or we’d clean up their tables after they were gone. But he likewise encouraged us to be very engaged with the customer. Offer them a cup of water if they come in looking hot, ask if they’d like a sample of this or that ice cream – his philosophy was that we should always be thinking about their comfort and enjoyment. That was about 30 years ago now. As I recall, we didn’t have any allergy notifications posted about the ice cream or other foods, quite unlike today.
Yes, these days many restaurants in Japan and around the world will ask if you or anyone in your party may have allergies. It’s a good idea to ask that – allergies are a serious matter, especially with little children. Peanut oil, eggs or milk can be quite dangerous for some people.
Very true. It seems like everywhere I go these days, I get asked if my daughter has any allergies.
She doesn’t.But it’s good to know that eateries are taking those precautions.
– As they say
Meeting is the beginning of parting.
All good things must come to an end.
The party is over.
Parting is such sweet sorrow.
Good night, good night! Parting is such sweet sorrow,
That I shall say good night till it be morrow.
No tags for this post.