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June 29, 2009

Don't waste my time and yours

How dumb are some people? I got this comment a while back about a restaurant I won't name:

I will never eat at [name deleted] again merely based on how filthy and disgusting the majority of the servers were the two times I was there.

Dirty fingernails, wiping their noses on their sleeves, and the stench from not showering....plus the food isn't even that good.

F#@!ing hipsters!!

Why even waste your time? I'm not naming the restaurant and getting myself and the paper sued.

And why waste your time and mine putting in a fake e-mail address? I was going to suggest softening it so at least something negative could be published (OK, a little optimistic on my part), but my e-mail bounced back.

Posted by Elizabeth Large at 3:16 PM | | Comments (18)
        

Comments

Would that be an Anti-Shill?

I bet I can name that restaurant!

Golden West or Holy Frijoles???

Welcome to the wonderful world of auto-blogging, where anyone can say anything immediately, and usually does.

Gotta be Golden West.

I find that the longer I write about restaurants, both on this blog and others, the less angry I've become. After a while, slamming restaurants just gets old and the schadenfreude loses its appeal.

The longer I write about dining, I find myself wondering why I'm not capable of the kind of ire that even a bad dining experience seems to incite in some people.

I don't think I'm particularly easygoing diner, but if I happen upon a truly bad place, I just know better than to give them my money ever again.

There is something to be said for communicating the faults in a given restaurant, or voicing complaint. I find an unfortunate number of complaints I read (not here so much) say more about the customer than the establishment.

Also, now that Dirty Hipsters are the new Dirty Hippies, when can we expect their Broadway musical?

I'll bet that Owl could come up with a formula for calculating ire. It would have to include price, distance to restaurant, how high expectations were going in, and the getting dissed by servers, bartender or maitre d' factor.

Gotta be Golden West Cafe

We all have less than perfect experiences in restaurants. As a friend of mine says, we vote with our feet - we just don't go back. Last Friday night, I had dinner with three friends at a restaurant that has been mentioned in this blog. I ordered chicken marsala. I was served chicken parm. When I pointed out the error to the waitress, she, initially, did not believe I was corrected. She did return the dinner to the kitchen and, apologized when she served the correct meal. How can someone work as a server and not know what an item on the menu is supposed to look like? Isn't it the server's job to insure the customer gets what they order? Why would a restaurant put someone so poorly trained to work?

Update on Scittino's:

The restaurant formerly known as Victor's appears to be closed. The windows are papered over and there is a "for lease" sign posted.

It would appear that the long saga of Victor's Cafe is finally over.

Thanks very much for the heads up. EL

LOL at "wasting your time"

Scittino's? I thought that was a joke. Who have a food place that's pronounced like excrement?

Anonymous may be onto something. It might be fun to play "Name That Restaurant". We could list some attributes, i.e. description of decor, items on menu, weekly specials, and then the rest of us could try to name the restaurant. I could see it going something like this: - Monday night 1/2 price burgers, - Dill viniagrette, - pink flamingoes = Cafe Hon. (That was an easy one, but I bet you all could come up with much better ones that my example).
So, does this sound like fun, or am I just really, really bored today?

You're bored.

I like it. I can't think of a good one, but I like the game.

Midnight Sun has "Name that Bar", so how about "Name that Restaurant"

good one franco!

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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