Love this piece - this particular species of diner is blessedly seasonal. Should you want to see them in their most native of habitats I recommend a chain restaurant near an office park - Christmas season, Valentine’s Day and Admininstrative Assistant appreciation week will definitely guarantee a sighting. Pour yourself a glass of white zinfandel and enjoy the show. Want to avoid be labeled an amateur diner? It’s easy. Be nice. It’s not the lack of food sophistication we care about - it’s being demanding, showy, disrespectful or, as they used to say “Puttin’ on airs”. Mostly don’t try to impress anyone at our expense. They’re not impressed. And we have knives.
While anyone who undertakes the opening of a restaurant is clearly a little crazy cranky customers and pre-dawn trips to the fish market pale in comparison to the life or death beer runs described here. It also speaks to the deep need that bars & restaurants fill - a place of community and comraderie where people can focus on their common needs for food, drink and company and - for a moment at least - simply be fellow human beings. That being said - am I surprised that some bitched about the price of beer in the middle of a war zone? After 20+ years in the restaurant biz - not one little bit
Love this list of types we’d all rather not dine with. BTW dining offenders - your waitstaff can identify your pita behavior pretty much from the moment you sit down and - in case you were wondering - yes, we are making fun of you in the kitchen.
A really helpful list here for those looking to delight a food loving friend without breaking the bank. BTW the bourbon suggestion reminds me to give a shout out to Bar Keeper on Sunset in Silverlake who - along with their beautiful books and bar ware- have a phenomenal selection of thoughtfully selected liquors. Buyer beware - likely to inspire a “one for them, two for me” shopping binge! Check them out at www.barkeepsilverlake.com.