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Journalist gets kicked out of Manhattan restaurant - Page 3

post #31 of 116
5/11/10 at 4:02pm
Marco Pierre White made Gordon Ramsay cry like a little bitch. Now Gordon can sop up the tears with how many Michelin stars?
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post #32 of 116
5/11/10 at 4:03pm
Quote:
Originally Posted by gomestar View Post
Marco Pierre White made Gordon Ramsay cry like a little bitch. Now Gordon can sop up the tears with how many Michelin stars?

And Freud was spanked by his mother. I can't believe you're in education if you believe this proves its ok to do that. In addition to being an individual exemple there is no trace of causality.
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post #33 of 116
5/11/10 at 4:06pm
Quote:
Originally Posted by Fuuma View Post
A rough or even barked order is fine I guess, this is different than taking 5 minutes to throughly dress down someone at the top of your lungs.
Yeah, I agree with this. I think it is unreasonable to think that in a week of 5-hour services you will not hear something like "what the fuck is wrong with you?" several times, but that is different than actually taking the time to abuse somebody.
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post #34 of 116
5/11/10 at 4:10pm
Quote:
Originally Posted by iammatt View Post
Yeah, I agree with this. I think it is unreasonable to think that in a week of 5-hour services you will not hear something like "what the fuck is wrong with you?" several times, but that is different than actually taking the time to abuse somebody.

I "what the fuck is wrong with you" or whatever close friends on a regular basis, I am totally against entirely neutral conversations with people, we're not invertebrates. So, yeah, +1
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post #35 of 116
5/11/10 at 4:10pm
Quote:
Originally Posted by Fuuma View Post
This is why I'd never help a woman getting beatup by her boyfriend; if she doesn't like it she can leave...


ps: you watch too much TV, that's not how it works in restaurants...but then you have an Ayn Rand alias so you probably think rape is A ok.

apple, meet orange

ps: I've never watched a television restaurant show.
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post #36 of 116
5/11/10 at 4:13pm
Quote:
Originally Posted by gomestar View Post
the journalist should have told the "shaken" waiter to go back in and say "a guest would like me to inform you to, and I quote, 'shut your rotten trap you coward, I'm trying to eat'".
Similarly, I would have asked a server to let the kitchen (i.e., chef) know that the yelling was interrupting my meal. If that didn't work, then I would leave.
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post #37 of 116
5/11/10 at 4:16pm
Quote:
Originally Posted by Fuuma View Post
In addition to being an individual exemple there is no trace of causality.

There are many more from Mr. White's reign, and accordingly more Michelin stars.

A professional kitchen isn't an office. The culture is not the same (although one of my bosses is very difficult to work for and comes very close to berating ... but guess who I make sure gets perfect data every single time?). Although it sounds like this chef was being unnecessarily harsh, it's still not a similar enviornment to the GM at a Taco Bell.
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post #38 of 116
5/11/10 at 4:20pm
Quote:
Originally Posted by gomestar View Post
There are many more from Mr. White's reign, and accordingly more Michelin stars.

A professional kitchen isn't an office. The culture is not the same (although one of my bosses is very difficult to work for and comes very close to berating ... but guess who I make sure gets perfect data every single time?). Although it sounds like this chef was being unnecessarily harsh, it's still not a similar enviornment to the GM at a Taco Bell.

Se the exchange I had with Iammatt to see how I stand on the issue. BTW in construction, for example, while there might be office work yelling is often an accepted form of communication.


BTW "accordingly more Michelin stars" would imply you think he got them for yelling, AFAIK this is not what you get Michelin stars for.
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post #39 of 116
5/11/10 at 4:42pm
gosh, it's really hard for me to decide who is the bigger douche: the *ssh*le chef or the self-important journalist. if it had been me, i would have called over whoever was running the front of the house and insisted on being comped my meal plus a gift certificate for another 5 meals because of the unwarranted intrusion. or just asked "can't you get that guy to shut up?". reasoning with someone with anger issues in the middle of a service dispute? nah.
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post #40 of 116
5/11/10 at 4:51pm
Quote:
Originally Posted by foodguy View Post
gosh, it's really hard for me to decide who is the bigger douche: the *ssh*le chef or the self-important journalist. if it had been me, i would have called over whoever was running the front of the house and insisted on being comped my meal plus a gift certificate for another 5 meals because of the unwarranted intrusion. or just asked "can't you get that guy to shut up?". reasoning with someone with anger issues in the middle of a service dispute? nah.

How do you think this makes the NYTimes Food Editor feel? I mean, this journalist looks like a jackass, running the story puts some tension between NYT and this restaurant now, and the story isn't technically written by a food writer, but I think it reflects on NYTimes Food Section to the casual reader who won't know or care that the guy doesn't work in the food section.
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post #41 of 116
5/11/10 at 4:58pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
How do you think this makes the NYTimes Food Editor feel? I mean, this journalist looks like a jackass, running the story puts some tension between NYT and this restaurant now, and the story isn't technically written by a food writer, but I think it reflects on NYTimes Food Section to the casual reader who won't know or care that the guy doesn't work in the food section.

+1. Someone should storm into the editor's office and demand in front of all his colleagues that they retract the piece. And comp them a year's subscription. Serves him right.
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post #42 of 116
5/11/10 at 5:02pm
Quote:
Originally Posted by kwilkinson View Post
How do you think this makes the NYTimes Food Editor feel? I mean, this journalist looks like a jackass, running the story puts some tension between NYT and this restaurant now, and the story isn't technically written by a food writer, but I think it reflects on NYTimes Food Section to the casual reader who won't know or care that the guy doesn't work in the food section.
that's one of the wondrous things about blogging ... if you act like an idiot people will definitely tell you so. i think it's really clear from the post that a) it's a blog; b) it's written in the first person, definitely one person's take; and c) that it's written with a bit of an open question about whether he did the right thing.
As for the restaurant/newspaper relationship ... in my experience, restaurants will always find some kind of subtext for a bad review (you wouldn't believe some of the reasons I've heard for our critic), so i can't really see that this would make it any worse.
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post #43 of 116
5/11/10 at 5:11pm
Quote:
Originally Posted by foodguy View Post
i think it's really clear from the post that a) it's a blog; b) it's written in the first person, definitely one person's take; and c) that it's written with a bit of an open question about whether he did the right thing.

if he truly cared only about the "moral" question, he wouldn't have included the restaurant's name, location, or the name of the specific chef he was writing about. Those details were, in the end, not important to his question.

To me, it looks like he is trying "flex some power" and cause a some pain for this chef. Hmm, grudges shown via blog
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post #44 of 116
5/11/10 at 5:14pm
Thread Starter 
Quote:
Originally Posted by gomestar View Post
if he truly cared only about the "moral" question, he wouldn't have included the restaurant's name, location, or the name of the specific chef he was writing about. Those details were, in the end, not important to his question.

To me, it looks like he is trying "flex some power" and cause a some pain for this chef. Hmm, grudges shown via blog

+1. What is gained by publishing the name, etc. of the restaurant and chef? Unless you're trying to actually change the behavior of the chef by getting people to avoid the restaurant until he shapes up, there's no reason to identify him publicly. If that's the case, then the "I'm just putting this out there to see what people think about such things" rings pretty false.
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post #45 of 116
5/11/10 at 5:30pm
Quote:
Originally Posted by gomestar View Post
if he truly cared only about the "moral" question, he wouldn't have included the restaurant's name, location, or the name of the specific chef he was writing about. Those details were, in the end, not important to his question.

To me, it looks like he is trying "flex some power" and cause a some pain for this chef. Hmm, grudges shown via blog
not going to disagree with you there. but a nyt staffer flexing his imagined power is not exactly an unusual situation. i think it's in the drinking water there.
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