Worst experience at a "fancy" restaurant and why?

[lovethosebites]

What is the worst experience you have ever had at a nice restaurant and why?

[seafoodlovah]

Adour in DC, which somehow is still highly ranked amongst DC restaurants. We stood by the entrance for maybe 5 minutes while staffed walked right past us as if we were invisible. Finally a busboy said hello and got someone to seat us. The waiter took a long time to get over to our table, and was extremely rude. Despite me noting in our reservation that we were celebrating an occasion, no one thought to tell us when we confirmed the reservation that the regular menu was not available, and instead their was what looked like a home ec. final exam, roast chicken mesculn salad, boring. And a cheap wine list to ask. When we asked the waiter about it, he said that they had decided to extend Restaurant Week, even though their website (which I double check that evening) showed that restaurant week had ended at their restaurant. I was nearly in tears, because I was planning a big night out for others. If had been just one of those things, I probably could have let it slide, but being treated that poorly, and then eating Boston Market crap to allow them to keep treating us rudely? No thanks. First and only time I've ever walked out of a restaurant (not on any bill of course, we never ordered anything.)

[Bill Hunt]

<<We stood by the entrance for maybe 5 minutes while staffed walked right past us as if we were invisible. >>

I hate it, when I accidentally slip into "stealth mode," and do not realize it.

<<When we asked the waiter about it, he said that they had decided to extend Restaurant Week, even though their website (which I double check that evening) showed that restaurant week had ended at their restaurant.>>

Maybe a DC thing? We encountered the same at The Occidental Grill recently. RW was over for everyone else, but not them. I could not even bribe them to do a Cheese Course - only their horribly limited RW menu, and RW wine list. Heck, I often stop by there for a lunch of wine and cheese, and never expected that. Also, one would think that if the kitchen is ONLY doing a limited menu, they could do that well. Not so in our case. We would have done better at a McDonalds.

I have never been a fan of RW, and try to avoid it, wherever, but got nailed by an "extension" in my case (and it seems yours too). I want a full menu, regardless of prices. Still, some restaurants really feel that RW is great for their business, so I must be in the minority.

Hunt

[andrew_eats]

3660 On The RIse, in Honolulu.

Fish arrived with a smell of ammonia. We all could smell it. We worried it was rotten. When asked to take the dish back, the waiter came back and replied the chef said the fish is fine... 'but, we'll let you order something else.' How rude.

The owner was sitting at another table at that time. Hopefully, he has discovered the incompetency of some of his staff by now.

[Bill Hunt]

Wow. We have dined at 3660 On The Rise many times, and everything has been very fresh, and enjoyable.

That IS a very bad experience, and is atypical, for our experiences. Seafood can be "touchy," but any server, and especially any chef, should know the difference.

Hunt

[Sal Vanilla]

I don't know if it was the worst - I tend to scrub those from memory... but I remember being distinctly annoyed once when our server kept imposing her opinion on our food and wine choices. If she wanted to do the ordering, she should pick up the check.

On the bright side... a long time ago (like 25 years ago) I was young and traveling thru New Orleans and decided I would like to try Brennan's. I sat down, ordered a coffee and looked at the menu and nearly had a heart attack. I could not afford a 20 plus dollar egg. I had to tell them I could not stay. They were ever so gracious. They comped my coffee and out I went.

[hill food]

Sal - re: Brennan's, that is class. awkward, but good for you to be upfront and honest.

it really is the best policy after all.

[FattyDumplin]

At Fleur de Lys. My now wife, then girlfriend, had come to visit me in SF and this was supposed to be a big dinner. But the couple next to us midway through dinner started making out, bigtime. Like full on groping throughout the entire dinner. And as they got progressively more drunk, they started getting loud. Seriously? Who does that?

[Sal Vanilla]

Oh you would be surprised by the enormous crowd wishing to deal out their nasty on the dining room table. Try telling them that the table is for eating DINNER.

PS - We also know what you are doing under the table and none of us are turned on. Jeesh!

[hill food]

Sal - ehh once in NYC at a $200 pp place it got fun when it was obviously a guy with a rental and things turned ugly after a major confrontation and the (umm contractual diner) ran out into a blizzard without coat and was seen stomping around outside on the cell phone calling 'a pal' for a ride.

worst for him, floor show for the rest of us.

[Bill Hunt]

Only folk, who are "ill-bred," or very drunk, would do such.

Hunt

[shaogo]

Some guys are in a hurry.

The way to stop this kind of nasty behavior in public places is to look the guy right in they eyes and say "why don't you get a room?!"

[Bill Hunt]

Maybe call the service captain aside, point at the couple on the table, and ask, "is that a supplement to the menu?"

Hunt

[KaimukiMan]

suggest they get take away

[sandylc]

Our family was eating at a very respected restaurant for the first time. Our son was about 12 and had been competently ordering for himself in nice restaurants since he was 5 or 6. (We swear he was born an adult, but that's another topic).

Anyway, our waitress was not stellar. She ignored us for 15 minutes after we were seated, didn't bring water, didn't tell us the specials until we practically begged her to, made mistakes on our check, etc.

What really topped it of for us was that she did her very best to totally ignore our kid. Blatently. It was almost, but not quite, humerous. He kept saying, "Excuse me..." and she would NOT acknowledge him in any way. When he ordered, she looked only at us and didn't write it down until one of us repeated it. YES, he had and has excellent manners and knows his way around restaurants/menus.

The food was mediocre and did not live up to the hype, as well.

[Bill Hunt]

That is too bad. How can one possibly expect a young person to become a patron, especially when they have learned how to "do it properly?"

Sorry to read that.

Hunt

[RetiredChef]

Highest rated restaurant in the city. My wife's entree came out and the meat was rancid. We sent it back and the manager said that he ate some of it in the kitchen and it wasn't rancid but he actually told us:

"Most people don't like it the first time, it takes several tries to get used to the flavor."

Both of us responded with the deer-in-the-headlights-look.

Although he did take it off the check no other apologies were offered nor was she offered anything else.

[KAYLO]

Discrimination? I often dine in japan as a single white woman.
Now, please understand that I speak passable japanese and understand the culture thoroughly, and take no umbrage. But I have OFTEN been refused a table at an empty restaurant, including some at which I had a reservation!

Many of the fine dining establishments there are geared to business entertaining, or mistress-entertaining, and a respectable middle-aged woman alone in a suit is not going to spend much money (not get roaring drunk!) and is going to put a damper on others' festivities.

I have better luck in places I simply MUST eat in when I book a private dining room (and pay the prix-fixe for two tariff!) on a night of the establishment's choosing, and sit alone in solitary splendour while one waitress dotes on me course after course as if I were an important client. And the food is ALWAYS sublime.

Also, if I am paying for it anyway, I ask for BOTH portions, as they are always dainty, and I double up on the things I love best.

But the first time I was turned away was the most embarrassing (WORST) fancy restaurant experience of my life. I have been fortunate compared to so many of you!

[Bill Hunt]

Kaylo,

Interesting observation, and one, with which I was not familiar. Thank you for sharing.

Sounds a bit like what I once experienced on O`ahu, and reported in this thread, or so I think.

I am sorry to hear of the issues, but then most often dine at Western restaurants, and especially when solo (a guy).

Thank you,

Hunt

[Bill Hunt]

Wow!

We had similar, but not at a truly up-scale restaurant, plus had a totally different reaction.

Ordered a Crab Cake app.. There were two, and as per usual, we split mine, and hers. I got one crab cake, and tasted it. EXCELLENT! I was in the process of commenting, when she made a very bad face. "This is rancid," was her reply. OK. One was great, but the other was spoiled. She was correct. Her crab cake was bad - very bad. I signaled the server, and whispered the problem. He grabbed her plate and ran to the kitchen. In a moment, he came back, and explained, "One was from earlier, and the other was fresh. I will replace both, and comp the entire course." The chef came out, and profusely apologized for the issue. No hedging bets. No equivocation. He had two orders of great Crab Cakes, and none appeared on the tab. The fresh ones were exactly as I had tasted. The bad one was from the previous night - they had one of each on the original plate, and the differences were very, very obvious.

No one tried to tell us that it was an "acquired taste," or any such nonsense. They admitted their problem, and made it good, with profuse apologies.

At the end of the night, I tipped our service staff on one good Crab Cake app., and told everyone "thank you," for owning up to a mistake.

There is another story, about a tiny bit of crab shell in a dish, and how a great restaurant handled it, but it's not for this thread. Let's just say that some restaurants are much better, than others, when it comes to problems.

Hunt

[hill food]

"some restaurants are much better, than others, when it comes to problems."

Hunt - I think we all find consensus there.

[Ruth Lafler]

I think you might be surprised. I'm always surprised at the number of people who support restaurants that act as if the diners should feel privileged to be allowed to eat there. In this era of the celebrity chef, a lot of people seem to think that restaurants are in the business of selling art and that their vision and artistic temperament should rule, and not that they're part of the hospitality industry.

[plaidbowtie]

I've dined out literally 5 nights a week for the past 3 years all over my city, from celebrity/michelin/etc to hole in the wall, and have never felt that. Perhaps we have different expectations?

[Ruth Lafler]

Perhaps. One example is restaurants that insist that you eat the dish exactly as on the menu -- no alterations, nothing on the side -- down to a place that refused to omit a sprinkle of chopped peanuts on top of a dish for a customer who was allergic. Their arguments are either that the chef wants the dish eaten exactly as s/he conceived it, or that it's too disruptive or too much trouble to honor special requests. Both arguments strike me as being inhospitable!

[plaidbowtie]

Conversely, I have no problem with that rule. If I wanted a dish that could be modified to something I could get anywhere else, then I would go anywhere else.

[Ruth Lafler]

So you don't think telling someone "take it or leave it" is inhospitable?

[plaidbowtie]

I havent ever seen a menu with that wording, have you?

[Ruth Lafler]

That's the clear message sent by "no alterations or substitutions" -- you either take it the way they choose to serve it or, as you suggested, you leave.

[plaidbowtie]

Or you get something else? I assume these menus offer more than one item, and if you're eating there more than one that'd be appealing.

Then again, I always thought Veruca Salt was a bit of a prat.

[hill food]

Ruth - there is that perspective. but I feel that's an issue of intimidation (and a bit of masochism) to be able to say "oh yes we ate there on Saturday!" yeah I've been sort of guilty of that, but I guess I chose well as I have been to restaurants where they "really know how to abuse the customer" but the food is great. and I've been to some where they're "just sweet as pie" and I'll never go back.

of course a good cross-pollination of those two is ideal. (two stay in mind, one of DB's ventures in NYC and JA's early MB in DC. great staff AND great food)

I wonder sometimes if those bragging rights outweigh the actual meal. golly that's an episode of "Frasier".

[Bill Hunt]

Ruth,

The attitude of restaurants can vary, and greatly.

A few weeks back, we dined at a Michelin 3-star restaurant in Paris. Their attitude was "you are SO lucky to have secured a table with us, and should be down on your knees, in the utmost respect." They were not that good, and at many levels, other than their attitude, and feeling of self-worth. Two nights later, we did another 3-star (holding that rating for many more years, than the former), and the attitude was the opposite. The food, service, wines, and everything, was totally different. They exuded pleasure that we were dining with them, and worked hard to insure that our experience was stellar. I was. We are talking almost "night and day," and both held the same vaunted rating.

Forgetting that they are part of the "hospitality industry," is a great comment. All too often, many DO forget. They begin to view themselves as an "end-all, be-all," and just loose sight of what they are - a restaurant, and part of the hospitality industry.

Though OT, we see it with too many lodges, as well.

Some folk get hung up in their press-clippings, and believe their own hype.

Hunt

[KaimukiMan]

Bill,

That exact attitude why i have yet to return to one high end restaurant in Honolulu - the staff actually used the words "You are so lucky to be able to eat here and experience this level of quality." The food really was great, but I prefer to be asked if my meal is good instead of being told it is, as I repeatedly was that evening (down the street from where I was fortunate enough to enjoy a meal with you and Mrs. H.)

Now a point about your crab cake posting further above. How they handled the mistake once caught was great. My question would be how a crab cake from the night before was allowed to spoil and how did it end up on my plate? If practices were occuring to allow that to happen, then what else has happened that I don't know about or didn't catch?

[Bill Hunt]

K'man,

Think that I know the restaurant, about which you speak. Luckily, we have never had anything like that from them, and they have almost "fawned" over us, asking for critiques of every dish. Such is life.

As for the crab cake, my *guess* is that they did not refrigerate that leftover batch, as with refrigeration, and good crab to start, it could not have gone THAT far off, IMHO. We have dined there maybe 5x, and never experienced anything like that - just bad to the core. While maybe not at a Mama's Fish House, or Mitch's level, all of their seafood has seemed very, very fresh, and well-prepared. I think that the last shift the night before left some out, and someone just stuck them back into the 'fridge, just before service the next night?

What made it even stranger was that one crab cake was the absolute best that I have ever had. I grew up with variations of that dish (more often called Deviled Crab in the Gulf South, and often served in the shell), and have had variations on both Mainland Coasts, plus all around the Gulf Area. Of them all, the one that I took from my wife's plate was the one, which I will always remember. However, the one that I left for her, goes down in memory too - the all-time worst!

Still, Ola handled it well, with profuse apologies, and comped dishes all over the place.

Hunt

[KaimukiMan]

gocha, everyone makes mistakes now and then.
as for the "other" place, yes I'm sure you know where I mean. There were 4 of us and I'm sure we looked young, dumb, and impressionable. Sadly they left the wrong impression with us. Someday I will have to give them a second chance.

[Bill Hunt]

I thought that I knew, and can only say that things have almost always been great (oh, there WAS that night, when they were hosting two Holiday parties, that was less than stellar). Still, they should never have acted that way - regardless if you were 21, or 61.

As we do try to fit them in on every O`ahu trip, we WILL do them together (just don't bring me bad karma, please... ).

Now, and I am so long past being young, that that could never be the issue, I have encountered a similar attitude: once in Waikiki, once in Paris, four times London, a few times in New Orleans, and twice in Phoenix (same restaurant). Not a good thing, and I hated it, every time.

Aloha,

Hunt

[JeremyEG]

I live near one of a newer high-end pizza places here in NYC. I don't go often but lots of guests of mine want to eat there.The problem is that one of my favorite restaurants in the city, Franny's in Brooklyn, does very similar dishes but much better (ingredients, execution, etc). This place though is so very proud of its food and routinely puts the food down on the table with something to the effect of "This looks amazing doesn't it?" and then disappears before bringing the check 30 minutes later. It's just arrogant and makes for an unpleasant experience.
JeremyEG
HomeCookLocavore.com

[Bill Hunt]

I find arrogance in restaurants to be a bad trait. Fortunately, we do not encounter it that often, but it can ruin an otherwise good meal.

My feeling is that "I will tell you how extraordinary the food is." Same for the sommelier's wine selections - "I'll be the judge of that."

Agree completely,

Hunt

[porkpa]

I love good wine as well as good food. Much of my wine is relatively rare and expensive. If we were to order it or comparable wines in restaurants it would break our bank. Thus when we dine in restaurants in New York, we try to restrict ourselves to those that have a corkage policy. I don't mind paying corkage. Actually I like doing so. I really don't want to feel that I'm getting something for nothing. I realize that glassware and service have costs associated with them. I'm willing to pay for it and I will also tip accordingly. I also try to bring wines that are not available on a given restaurant's wine list. A couple of years ago four of us had a wonderful dinner at Bouley in New York. We had checked on the restaurant's corkage policy. They had one. We ate, drank and tipped well. Three weeks later we made a reservation to eat there again. Once again we brought our own wine. After sitting down we were told that they had just discontinued their corkage policy. We could ony have wine that was ordered from their list. The wise thing would have been to leave then and there. Instead we just ordered cocktails and had our meal without wine. I'm sure that the food was probably just as good that time as the previous one. Unfortunately we were so upset, we didn't enjoy it. The restaurant not only knew that we had brought our own wine the previous time. It was on their computer. We also told then about our previous visit.In my mind they should have done at least one of two things.
(1) Advise us of the new policy when the reservation was made.
(2) Made an exception because of the obvious mixup in communications.
They did neither.
I'm sure that they will likely not miss us. But we will never dine there again nor will we recommend that anybody else does.

[hill food]

mine is lame and self-inflicted. B-day of the SO, we were both poor working students. I picked a recently re-worked waterfront place with an inventive menu. I had saved and it was payday, but this was before direct deposit. like an idiot I didn't withdraw cash with the deposit. we ran up a $200+ tab (remember this was 1997 so it was a major event meal for us) debit card declined. the SO had to hike back to the house to fetch a stashed active card and return. the most painful 90 minutes (and then 6 weeks) of my life.

next morning the funds had cleared.

[PhilipS]

Wow - mine is really tame. The moonie would have certainly been a great addition to any meal.

We once went to our favourite restaurant at lunchtime with the aged parents - one of whom was profoundly deaf. We had chosen this restaurant as it didn't have music - a big problem for deaf people as it makes it hard for them to hear conversations.

Unfortunately also dining that day were a family with two children under six and one of them spent the whole time standing behind his chair rocking it back and forth on the stone floor and enjoying the loud noise it was making.

We didn't stop for dessert or coffee.

[justme123]

We got mooned. Yes, mooned. This was probably 15 years ago, at least.

Very fancy french restaurant in an Ivy League college town in CT. A few of the tables overlook one of the main drags through campus and town. One of those tables cleared, and out of the corner of my eye I saw someone run toward that table. To our utter amazement, a young girl jumped up on the table, and proceeded to moon the street, and then turned and mooned the room as well. She jumped down and ran out, leaving the room in complete silence. The staff just stood there, and didn't quite know what to do (clearly a sorority hazing of some sort!).

My husband, the first to break the silence, said to our waiter who was standing next to our table 'I will have the pressed ham, please'. This not only got him dirty looks from the waiter, but from the other patrons as well.

[Bill Hunt]

That is a new take on boorish behavior, that I have not encountered. Hope that I do not.

Hunt

[alkapal]

the pressed ham -- ahaha!

[Chefpaulo]

Ooooooo.... a forum for my four-star disaster. Time: October, 1989. Place: Le Bec Fin, Philadelphia.

I took a dear friend there for a second sitting lunch during one of the most torrential rainstorms in recent memory. We checked the umbrella in the cloakroom and were seated. Up comes an asst. manager (?) who recognizes my date from a food show six months prior, reminds her who he is and has the audacity to kiss her on the lips right in front of me. When our entrees arrived, her plate was garnished with a pea-sized chuck of steel scrubbing pad that could have caused a serious medical problem had she not noticed it. Then, due to the storm, the lights went out in the windowless venue that, for some reason, had no emergency floods. We ate by candle light while owner, Georges Perrier, screamed vulgarities at his staff to restore the lights. Finding our way to the rest rooms via candlestick, the lights were restored but Perrier continued his tirade while we consumed dessert. We then paid only to find our umbrella had been appropriated from the supposedly supervised cloakroom and went off into the rain unprotected and never to return.

[Bill Hunt]

O-o-oh bad, and on many levels. Sorry about that.

Hunt

[monfrancisco]

That is an outstanding story. I particularly like the umbrella part for some reason, although each chapter has its high points!

[Uncle Yabai]

Not me, but a friend of mine was "Big Paul" Castellano's waitress at Sparks Steak House. I'd bet she would say the day he was rubbed out outside the restaurant would qualify as a "bad day".

[shaogo]

Your friend's friend is lying.

Spark's, to my knowledge, has always employed male servers. We were eating there *before* Mr. Castellano's untimely demise -- and after.

However, for the servers, it was indeed a bad day. First of all, they were strong-armed, as well as several customers, into leaving the bar and front area and hustled to the rear of the restaurant (there are conflicting descriptions, one person said some guy said it was a fire drill, another offered no explanation etc.) But Mr. Castellano and his driver didn't even have the opportunity to go inside. So the staff didn't get the usual tip in crisp $100 bills...

[mugen]

Every time that I've been to fine dining and have had to tolerate other diners' intrusively poor manners, the two most obvious forms of which are an insistence on photographing the food (made even more obnoxious and intrusive when DSLRs are used) and parties that are raucous/clearly drunk.

There is decorum to be observed in fine dining. It is probably one of the last, vestigial situations in which there is, so to ruin others' experiences (with so many alternative places to do it) by refusing even the most minimal formal requirements is to be a vulgar prat.

[Bill Hunt]

Ah, food photography! We were just in Chef Gordon Ramsay's "flagship" restaurant in London. The setting is a bit on the dark side, except for all of the strobes going off, as most of the diners used their various phone-cameras to do a poor shot of the dishes. It was like the '80s in a disco!

Not sure who thinks that flash-on-camera shots, and especially from a phone, will look good, but too many do.

Some restaurants have banned cell phones, and I think that it's time that some, especially at the higher-end, do the same with any form of camera - especially if the restaurant is dark, to begin with.

Hunt

[klyeoh]

Once, I was at Palace Arms in the Brown Hotel, Denver. The sumptious dining room was very dark, with candle-lights giving everything a beautiful glow.

The food plating was absolutely gorgeous. I'd have *loved * to take photos of all the dishes I had but, knowing how flashes would have jarred other diners, I had to restrain myself ... until the dessert part. Man, I was bad.
http://chowhound.chow.com/topics/640578

[mugen]

I'd love to see more restaurants ban cameras, though the trend is firmly against me. It is absolutely ridiculous to watch, as tables are served, every person at the table pull out a smartphone (well, more accurately, lift it from where it had been prominently left on the table) and start memorialising the dish, as though it is the most momentous thing to have happened in their lives to date (it probably is), and as though anyone on Facebook actually pays the slightest attention to their preening, aspirational posts about such-and-such restaurant they've attended (I'm more certain here: they don't).

Every time I see it, it infuriates me. It makes me want to throw a carafe and scream, "It's not a new-born child; it's a fucking fondant, for chrissakes. What sort of moronic, vacuous existences do you people live!?"

/rage

[MonMauler]

Agreed. Cameras should be banned from all restaurants. Those even using phones at the table should be thrown out promptly. I am being totally serious and not sarcastic at all.

[alkapal]

how does a small, non-flash camera bother anyone?

i mean, other than those who get "infuriated" about what others do quietly and unobtrusively at their own tables?

[Bill Hunt]

If the unit does not use flash, and does not emit any sort of "beep," then I am OK.

OTOH, I have seem scant few "restaurant photographs," that made me want to order that dish.

Hunt

[jmcarthur8]

My new update on my Weight Watchers phone app is a picture taking feature that lets you photograph your plate, then after dinner you can input the items in the day's 'tracker' while looking at the photo.
I haven't ever been one to photograph my plate, but I do think this could come in handy now and then. Especially at our Master Gardener Assn's monthly potluck dinner where I take a bite or two of as many dishes as I can fit on my plate. Gardeners are generally pretty darn good cooks, especially if they have vegetable gardens, and I don't do my tracking until I get home (which by then I have forgotten half of what was on my plate).

[Bill Hunt]

Maybe all of the photographs, that have intruded on me, have just been for Weight Watchers? I assumed that they were going to post them on Facebook, with a title like "Look what I ate today... "

As I am heavily into wine, my memory can be a tad light, as well, so I ask for a copy of the menu and the wines ordered, to refresh it. That, plus a few scribbled notes, and my mental notes, usually contributes to a review - sans pictures, in my case. Several restaurants have my e-dress, and send all documents, which are usually gracing my InBox, before I even return.

Hunt

[jmcarthur8]

Now, there's an idea, Bill! Extrapolating from your experiences ... Restaurants could just email us the menu and nutritional info from our dinner choices directly from their order processing systems, and we can copy it right to our trackers. I like that!

As far as your question of all the photo takers being WW members....my slender cousin posts each and every meal when she's traveling. I'm more inclined to think the majority of photo-folks are of her ilk.

[Harters]

Certainly agree about use of the flash - should be a flogging offence, IMO. The experienced bloggers all seem to use good quality cameras which work in low light levels so don't need flash. The folk who bug me are those who whip out their DSLR and flash away. One of these days I *will* react badly towards someone.

My worst experience was the place I went where they were having professional marketing photos taken. After about five minutes of this shite, I called the restaurant manager over and said that either the photographer could go, or we would.

[PhilipS]

Totally agree Harters.

I am tempted to get one of those fake poos from the joke shop and next time I am sitting next to a food bragger taking pictures to annoy their facebook friends with, I will put the poo on a side plate and offer it to them to photograph.

After all, it will be the eventual end product.

Anyway - this is an oldie but goodie ;)

http://www.youtube.com/watch?feature=...

[Bill Hunt]

Yes, yes, yes. Some folk need to get a life, but that is not likely to happen.

Hunt

[alkapal]

haha, wait until the food bloggers start scanning the menus tableside!

[ecumer]

Actually I do photograph the menu tableside. It takes about 2 seconds and means I can get all the details (descriptions, price) correct when I do a write-up. Also photograph the bill because that contains special prices & tips.

Also, I ask all my friends at the table if they mind if I take quick shots, so long as it doesn't interrupt their dining. If they do mind, I don't shoot. I never use a flash, shoot with a Canon s90 which is small enough to fit in a jeans pocket. I hope I'm on the right side of the line between capturing and intruding. DSLR : No sir!

[Sooeygun]

My one bad-ish high end restaurant experience was because of cameras. Mr S and I out for our anniversary, asked for quiet table. Ended up in a nice corner booth, but shortly after settling in, a big table showed up, friends of the owner or manager (in town for wedding, I think). They were constantly taking pictures of each other. I'm sure a lot of their pictures have a pissed off me in the background. And then they plugged their photo printer into the outlet right beside our table to share hard copies of all the pictures.

We asked to be moved and the rest of the meal and night was great. I guess it was a good thing they showed up at the start of our night so we were moved before eating.

[susancinsf]

yes, the photography can be annoying, especially if tables are close together and lots of flash is used...but I can top that: what if it is the restaurant taking the pics?!

Hubby and I once went to a fairly high end restaurant that was well regarded (but gone now) to celebrate our wedding anniversary. I had asked for a well-spaced quiet table. When we arrived, the restaurant was not particularly busy, but there was one large and noisy party of about twenty people: and of course we were seated at a dark table between them and the doors to the kitchen, in a side room. Meanwhile the dining room adjacent to us (we were in a mezzanine) was practically empty. So, we asked if we could be moved to a very nice corner table in that room...oh no, it's reserved for a special party, we were told.

It stayed empty about ten minutes, and then we noticed a couple dressed to the nines (he in a tux, she in formal dress) being seated there. Champagne was brought to them immediately. Perhaps they were celebrating a wedding? I started to feel less bad, but...Well no. Right after the champagne the restaurant brought out FLOOD LIGHTS (I kid you not!), and a photographer/cameraman proceeded to shoot footage of them sipping the champagne, with lots and lots of lighting and flash and noise spilling over to our area! Turns out they were shooting a TV show or commercial of some kind: during regular dining hours.

That was just the icing on an evening of bad service. I vowed never to return and was not unhappy to see them go under.

[Bill Hunt]

While I was not a "food photographer," I had plenty of food shots, for resort brochures and ads. We always worked during the off hours, at all restaurants - never when there were patrons. As I took over the whole place with my equipment, I would not have it any other way. Even with a liability insurance policy, I would never want patrons tripping over my gear. That is how it should be structured.

Hunt

[hazelhurst]

I agree although I have no problem with camera on festive occasions (Xmas) but as a rule I prohibit photography at my table. I also won't permit cell phones..you can tell your babysitter the restaurant's telephone number. In fact, when I am about to go to a restaurant I change my answering gizmo message to say I am about to go to dinner or lunch and you really need me call (restaurant's number) and I am turning this goddamn thing off.

I was surprised a few years ago at a certain club on Canal Street when my host answered a cell phone in the Dining Room. The next time I went I was told that Board had banned the things.

I wish we could ban all devices. Soon you won;t be able to eat without the fellow at the next table pounding his fist yelling "GO SAINTS!" at his hand-held TV. WAnt to watch teh game? Go to the game or a sports bar.

[Bill Hunt]

General group photography is seldom my concern (though there HAVE been instances, where it was), but the constant flash shooting of each dish, from several angles can be.

I dine, and hang out, at many clubs, which have, long ago, banned cell phones - even on the golf courses.

The "Go Saints" strikes a chord. Years ago, we were in San Francisco, during the Diamondback's run in the World Series. We had passed our tickets on to folk, who did not have to travel. Though the Diamondbacks had beaten the Giants, the SF crowd was in the D'back's corner. At one restaurant, the staff sent runners with updates on the game. From that bit of loyalty, even in defeat, I now support the Giants, if the D'Backs are not in the hunt - and they have not been for a very long time.

I do not recall the subject of the commercial, but relate to a fairly recent one, where a Black couple is dining. The gentleman keeps checking his phone for updates on some game, and making comments, that his date/wife does not understand. Maybe a telephone carrier, or perhaps a phone company? We have only done that once, where my wife had her phone below the table, and would whisper the scores. Think that was LSU vs Alabama, some years ago. The full kitchen staff crowded around her, for updates. Not so good.

Hunt

[splatgirl]

an insistence on photographing the food (made even more obnoxious and intrusive when DSLRs are used

______________________________________________

The worst I have ever seen this was at MOTO. So annoying and rude on so many levels and made worse by the fact that the ambiance there is austere in the extreme. It pretty much crapped on the whole experience.

I think places like this should institute a separate db foodie seating schedule for these people and strictly ban it otherwise.

[klyeoh]

Like Harters, I'd never had any bad experience in a Michelin-starred restaurant, whether in France, San Francisco, Los Angeles, New York, London, Tokyo, HK, etc. (though Chez Panisse in Berkeley was underwhelming).

Worst experience in a "fancy" restaurant has to be at Mr Chow in Knightsbridge on one weekend about 3 years back. Maybe their regulars were all there on that particular day, but all the servers pointedly ignored me throughout - and I got my food *after* some of the regulars (whom the maitre'd air-kissed on their way in) who ordered much later than me. Never again!

[Bill Hunt]

One, rather highly-vaunted restaurant in Hawai`i got graded down for similar. The venue was lovely, and the food above mediocre (though only slightly), but the service was horrible. There WAS a wedding party, not far from us, and all of the servers stood at attention, waiting for any direction, while the rest of the room went un-served. After almost 15 years, we returned and both the food and the service were great - no "familiar wedding party" I guess.

Also in Hawai`i, at one of the top restaurants, we were doing the Chef's Tasting, plus the Sommelier's Pairing - about UA$ 400/person. Unfortunately, the sommelier was MIA, as he was courting one particular table, which had brought their own wine, rather than buying from the wine list (those same wines were all very well represented on that list). Really a lousy night, and our servers had no clue on wine-food pairings, and were just recommending a few B-T-G selections. I tired of that, got the wine list, and did 5 half-bottles, that got us through the meal.

I guess that "stuff" just happens?

Hunt

[Bill Hunt]

I am with Haters. Most ARE great, but we had one 2-star in Paris, where the service was greatly lacking, the wine-service was spotty, at best, and not one dish wow'ed us.

It also did not help, with the "ambiance factor," when everyone at a near-by table began wailing and crying. Not sure what that was about.

That was a notable "worst experience."

Hunt

[Harters]

The lack of "wow" factor can be a significant issue. I recall a Michelin 2* meal in London (a place where we've eaten before, including before they relocated to London). There was nothing of a "wow" in the several courses and service, whilst not at all poor, was not what you might have expected.

Significantly disappointing as we'd travelled to London specifically to eat there so, with the cost of meals, transport and hotel costs, this was an expensive dinner. My notes describe the meal as "nice" - not a word you'd really want to choose to describe a 2* meal. We've not been back.

[Ruth Lafler]

There seems to be some kind of curse on restaurants where I celebrate my birthday. Over the years, it seems like we either have bad service/bad food at what should have been a good restaurant, or the restaurant goes out of business/makes a chef change within the year (once, it closed within the week!).

The worst, though, was a birthday at a three-star San Francisco restaurant owned by a prominent (as in, you've seen him on Top Chef Masters, although this was long before that) chef. I'm a tea drinker, and the post-dinner beverage service got off the on the wrong foot when the waiter opened a wooden box with a flourish to display Stash tea bags to be dunked in a pot of hot water. I requested that he take the tea bag I'd chosen back to the service area and pour boiling water over it. He refused. I repeated my request. He argued that the water in the pot (rapidly cooling) was hot enough and walked away. I was left literally holding the (tea) bag and feeling humiliated in the middle of the dining room on my birthday. My father paid the bill (for five of us -- it must have been in the neighborhood of $500) so I don't know what the tip was, but knowing my father, it was ... small. I would have left a penny -- part of what you're paying for at a restaurant like that is exceptional service, so the penalty for failing to provide it should be severe.

[danna]

Oooh...I have a tea story! This one is on my poor husband also...it's a wonder he even takes me out anymore.

Alinea: husband had become ill earlier in the day, but gamely took me out to my long-held reservation. He ate almost nothing and it was obvious to the wait staff. We explained that he was ill, and the head server absolutely harrassed him about how he would feel "comforted" if he brought him some tea. He didn't want any tea, but eventually gave in to the pressure and agreed. The tea, on our bill, was somewhere around $6-8.

[cleobeach]

Along the lines of getting charged for something pushed upon you, we were vacationing in the NY Finger Lakes wine region and had dinner at Esperanza, which was one of the more expensive/higher end restaurants at the time.

The manager would not take no for an answer when it came to "trying" a certain local sparkling wine. We finally relented and said he could bring us a taste. He brought us a full glass each, which showed up on the bill. I can't remember the price but it was unusally high. He got an earful from me. He comped something else on the bill to make up for it. The entire exchange was odd.

[Ruth Lafler]

A restaurant like Alinea should have comped the tea. No way should they be nickel and diming a customer who is paying for but not enjoying a very expensive meal! At French Laundry these days non-alcoholic beverages are included in the prix fixe.

On one of my birthday dinners that wasn't cursed (at least, not at the restaurant) I was getting over a cold and the waiter offered to make me a hot toddy himself. Which was very sweet and much appreciated!

[shaogo]

I drink tea with meals when I'm not drinking booze or wine. How fortunate I am when I'm served by an actual tea drinker who:

- heats the pot
- heats the cup
- makes certain there's plenty of hot water, and that it's boiling, not on the high side of tepid...

[Bill Hunt]

Though not much of a tea drinker, I understand how little things can make a big difference - not at all unlike good wine service.

I was once a Lipton in a cup of hot water person, until my cousin, who studied in the UK for many years, shared "tea service." What a difference. Before, it was rather like drinking my wine out of a jelly jar.

Hunt

[Ruth Lafler]

I find that tea service is getting much better. I would hazard that if I went back to the same restaurant now (more than ten years later), the offerings and the attitude would be very different.

I often like to drink iced tea (real tea, not overly sweetened, artificially flavored "tea") with a meal. A great example of the exact opposite of the experience I described above was at a memorably great birthday dinner at a little bistro in the Napa Valley (now sadly defunct).

I had spent the day -- as one does -- drinking and talking about wine. By the time dinner rolled around, I was burnt out. I really wanted some iced tea, as it had been a warm day and as I find the tannins clean and refresh the palate. The waiter said they didn't have any iced tea. I then asked if I could have hot tea and a glass of ice. A look realization crossed his face, and he delightedly proclaimed "I will make you iced tea!" Which he did. And brought me a refill halfway through my meal. That's hospitality!

[hill food]

shades of Nicholson's character in "5 Easy Pieces"

[Markcron]

Was at a 'fancy' restaurant somewhere in Michigan, during the summer. The waiter was in his first week.
My wife ordered trout, which came whole. When it arrived, she asked that the head be removed. The waiter picked up the fish with his hands and pulled the head off. It was comical to me.

[shaogo]

I apologize, but I find the whole scenario very, very funny.

My brother's always been a fusspot about appearances. He's a bit self-conscious.

I paid a waiter (family dinner; mom, dad bro & I) one evening to toss me dinner rolls on cue. God bless the manager (who was consulted) who allowed it.

My brother wanted to hide under the table, but several (male) diners seated around us admired the waiter's passing form, and wanted to play catch with dinner rolls as well.

It cost me $100 but was well worth it. Two of the four tables other than ours involved joined us at the bar for drinks, later.

[Bill Hunt]

Now, there IS a rather casual restaurant, Lambert's Cafe, where rolls, being thrown by servers, is their "claim to fame:" http://www.throwedrolls.com/

Then, there are several, Western-themed restaurants, where "cutting off gentlemen's ties" is a big deal. I was taken to one of those, wearing a tie. My business partners thought it would be fun. Well, the restaurant made a tactical mistake - they gave me a big steak knife. When the young server came at me with scissors, I disarmed him, threw him over the table, and had my steak knife at his throat. Heck, I thought that he might be Norman Bates' grandson, or something. Not much fun, but such is life.

Hunt

[melpy]

My father would have done the same.

[hill food]

BTW, Lambert's rolls aren't 'thrown' they are 'throwed' (I know, I know. but I guess someone has to carry on the spirit of Junior Samples)

[Bill Hunt]

Yes, I do recall that colloquial expression, but it just did not roll off my keyboard correctly.

Thanks,

Hunt

[PegS]

One of those techically minor, but rather irritating incidences.

We were at a nice local restaurant that once enjoyed a minor national reputation. We had had our first date there, so we were there celebrating one of our wedding anniversaries.

I ordered a bottle of Navarro grape juice. (Pricey grape juice, mind you, but still grape juice.) The waiter brought a glass instead. We flagged her down and told her we'd wanted a bottle not just a glass. She left the glass on the table, so I started drinking it, figuring it was part of the rest of the bottle.

When the bill came they'd charged us both for the bottle and the glass. When we pointed it out (nicely), the waiter sent over an officious manager who proceeded to condescendingly explain to us that we'd drank the glass and therefore owed them for both. I was too annoyed by his attitude to back down over a glass of grape juice that was the waiter's mistake, so after a bit of back and forth they finally took it off our bill. We didn't return to the restaurant for years.

Later, when I recounted this on Chowhound once, I discovered that other Chowhounders had noticed how bad the service had become during this period of time. Luckily they fixed the problem, but we couldn't have been the only customers they drove away during that time.

[pinehurst]

I think I posted this elsewhere on the boards but once, outside of Quebec City, my H encountered a daddy long legs spider (deceased) in his otherwise lovely salad. We discretely informed our waiter and were comped and given a lovely bottle of wine. So, not a truly horrendous experience. That year, we ate there maybe 4X after and would eat there again.

[The Professor]

A customer vomit story here too.

I'll start by saying that I wasn't a customer at the restaurant in question. My first year out of college I was hired to play piano in the place in question which had a beautiful, brand new 9' polished ebony concert grand piano in the middle of the main floor.
I was in the middle of a set playing mellow dinner music when a woman, who was probably rushing to the ladies room, vomited _violently_ into the open-lidded piano (it could've been the lobster bisque... or maybe she just didn't like show tunes???)

Evidently the bill for cleaning the extremely messy mess out of the piano (under the strings, all over the soundboard, and on quite a few of the damper felts) came to more than $800; in today's money that's the equivalent of more than $3500).

When the piano came back from the shop, my boss gave the directive to keep the lid closed (I was going to suggest discontinuing the lobster bisque, but I kept quiet).

[kengk]

That one should be in the worst day EVER as a piano repairman thread.

[The Professor]

No kidding!
In retrospect I'm surprised the bill wasn't higher.

[cheesecake17]

I just gagged thinking about that

[The Professor]

That's pretty much how I felt on the day. I can laugh now, but...

[hill food]

Prof: bigger question is how did the 'treated' wood affect the sound after the cleaning? better or worse?

[The Professor]

Definitely not better. It was different, for sure, at least to my ears. Plain water would have caused some damage, so I think it's safe to say that this particular situation was worse in terms of the soundboard. It must have been hell cleaning the piano out...but the tech that worked on it did a great job. The soundboard miraculously enough didn't develop any cracks.

I'll have to admit though...I never felt quite the same playing the instrument after that.

[danna]

Fortunately never had anything horrific at a really nice place, but I can offer:

Pierre Gagnaire (M 3star, Paris) - It was an unusually warm May, and they did not turn on the A/C. Jackets were required, and as I (cold natured) was uncomfortably warm in my strapless cocktail dress, i watched my husband literally sweat from the head as he ate his $400 meal.

Manresa (M 2star,Los Gatos) - Watched all the tables near us receive various amuse , intermezzo, etc. with their prix fixe menu, none of which we received, although we did have LONG gaps between courses during which the other tables ate their extras. Never quite figured that one out.

But my worst experience EVER, not a very nice place, but trying to be -was the oft-told tale of the waitress who was faking a posh British accent, preening and going over the top about everything, who asked me "is everything WONDERFUL?" and when I said "not really" argued for a while, then sent out the chef to argue w/ me in spite of my sincere request not to, then left the meal on the bill and made fun of us loudly to the table beside us.

[Harters]

Your husband should be like me - and refuse to eat anywhere so archaic as to still require men to wear jackets. Mercifully, it is fast dying out here.

[kengk]

It is a wonderment to me how many folks here agree with you, Harters. I like getting dressed up to go out. I tend to wear a jacket to dinner anytime it would not be completely out of place to do so.

[Harters]

Of course, it is entirely appropriate for any restaurant to apply a dress code of their choosing (or not). Customers may then decide if they wish to eat there or not. Personally, I think it says a lot about a place if it requires jackets and, to me, wjat it is saying is that folk like me are not welcome there. That's entirely fine with me. As I say, very few places now require jackets and I can happily live without eating in them.

I do eat in a number of places where the dress code is "jacket preferred" - I've never felt the slightest bit out of place wearing shirt and chinos which is as far as I go by way of dressing up. Needless to say, I have no objection to seeing people wearing jackets - that's then a matter for them.

[sr44]

Even if you find yourself eating with sweat pouring down?

[kengk]

Generally inside spaces are kept cooler than I like anyway and I have different jackets depending on the season.

But no, if I were uncomfortably warm I would take my jacket off. Can't really remember that ever happening but I would.

[AmyH]

Many years ago I attended a wedding at the Cosmos Club in Washington DC. It was July or August and hot as blazes. No air conditioning at all. Gentlemen were required to wear jackets. With sweat pouring off of them, some of the guys took their jackets off, but were quickly told by the staff that they had to put them back on! And if I recall correctly, the only things available to drink were champagne and lemonade.

[512window]

I was once thrown out of the Cosmos Club! We were there for a meeting, and were gathering in the lobby to walk somewhere for dinner. Apparently we were too boisterous for the club members and were banished to the sidewalk.

I can believe that they insisted that everyone keep their jackets on.

[AmyH]

Glad to know it wasn't just us (and the fraternity brothers of the groom). It seemed particularly odd because it was a private function room, so none of the members would have been offended by the sight of the jacketless guys.

[Bill Hunt]

There is a lot of that "going around."

I am like you, in that I don a jacket for dinner, unless it is truly an "neighborhood place," with benches and no table clothes.

Even at higher-end restaurants, people want to dine wearing cut-offs and t-shirts, and complain, when that is not allowed.

Now, fairly recently, did get nailed. I, of the blazer. It was raining heavily in London, and we were heading about town. I had my raincoat, but left the blazer in the room. We stopped at Wilton's for lunch. "Sorry, gentlemen are required to wear a jacket." They offered one from the rack, but I declined, and we did a bistro, across St. James. Such is life. When back to Wilton's for a board dinner, I at least knew to have on my jacket. I never thought that lunch would be an issue, but since I am a stickler for "dress code," I was not about to protest. That would have been the height of hypocrisy, at least in my book. I enjoy dressing for dinner.

Now, there CAN be an issue with heat. We are from the Deep South, where the temps and humidity, can bring most people to their knees, on a good day. Still, I was taught that a gentleman never takes off his jacket. I can only recall having done so twice, and with my wife insisting that I do so.

Now, to get sort of back on-topic, when I was about 13, I went to New Orleans, with some good friends. I knew that we would be doing a fine NOLA restaurant, so had my jacket, but no tie. My bad. We arrived at Antoine's, and I had no tie, plus I was a guest. The host gave me a paper tie, to wear for dinner. That walk through the main dining room was one of the longest of my life, as I felt that everyone could plainly see that I had on a paper tie... Luckily, the food and service were great, but I was scarred. I have never been under-dressed again, and that was over 50 years ago.

Hunt

Hunt

[shaogo]

I'm not so conscientious. Years ago, I was being dressed by maitre d's, coat-check people and the like in fine restaurants over and over. It's surprising how many spare blazers (that fit!) and not-too-raunchy ties the great old "jacket required" places used to have hanging around.

Except The Leopard. Loved that restaurant. The only problem was, even with blazer, white shirt and wool slacks they forced me to put on "the tie." I say "the tie" because it was about 4" wide (from the '70s) and covered with so many food stains it stood stiff...

[Bill Hunt]

Yes, "The Tie." For me, it was made of paper, with some sort of imitation Scottish plaid pattern. I was very young, and had just forgotten mine. I had to walk (with my host family), through the entire dining room, with that monstrosity. I felt like everyone there was commenting on "The Tie," though probably few even noticed.

Still, and even for me, who tried to dress at least one level above the stated, things can happen, i.e. Wilton's. Lesson learned.

Now, they DID offer me a jacket, but the stigma of "The Tie," weighted heavily on me, though that was over 50 years ago.

Hunt

[mem53]

Several years ago, my husband and I celebrated a milestone birthday at Arrows in Maine. Very well known and amazing restaurant. We really enjoyed ourselves with a lot of food and drink- I believe we ordered the tasting menu with wine pairings, or something like that.
When the bill came, my husband glanced at it and just handed over his credit card. I would guess the bill was in the $200-300 range.
As we were walking in the parking lot on our way to the car, the waiter yelled and chased us down. Apparently, he had mischarged us for the alcohol, and our bill should have been higher. Mortified and embarassed in front of other diners, my husband just quickly signed the new CC bill on the trunk of our car. As it turned out, the tip we originally left would have covered the difference in the new bill- but the waiter decided it was better for him to hunt us down in the parking lot.
Such a shame- because the restaurant was amazing and we were having such a nice time- and unfortunately this incident is the main thing I remember from that night.

[Maggiethecat]

We do not frequent fancy, expensive restaurants, but probably the worst dining experience we had was at a small but somewhat upscale local Italian place.

My husband had been there before and said the food was very good and had never had any issues, so we decided to go there for Valentine's Day. We were both quite young and not even married at the time, so perhaps this first bit was an error on our part. We called V-Day morning to ask for reservations for 6pm. The person we spoke to said they would not be busy and reservations were not necessary.

We got there a little before 6 and the place was PACKED. It was a hour+ wait, but it was our first Valentine's Day together as a couple and we wanted it to be special, so we put our names down, found a corner to stand in, and started to wait. As we stood, we saw several couples come in, tell the hostess they had reservations, and were seated immediately.

We finally were seated over an hour later. The table we were seated at was placed squarely in the middle between the entrance lounge and the actual dining room; it had obviously been placed there as an extra table to accommodate the huge crowd. We constantly had people walking back and forth all around us, bumping into our table and tripping over our chairs.

We never once saw a member of the wait staff. A woman who appeared to be the owner came and took our drink order and eventually our food order. I think we saw her a total of 3 times: Once when she took our drink order, once when she delivered the drinks and took our food order, and once when she delivered the food. We did not receive refills on our drinks (we were not drinking wine or anything else expensive, since neither of us drink alcohol, which I suspect had something to do with it) and she never came to check how our meal was. Mine was not correct; I had asked for cheese ravioli and was brought meat ravioli instead. After finishing our meal, no one asked if we wanted dessert, a to-go container for my leftovers, or even the check. We waited for about 20 minutes before finally getting up and walking 2 steps to the hostess station to get someone to get our check. This whole time, the owner (the one who "served" us) was schmoozing it up with several other tables, pouring them wine, serving them extra bread, and spending many minutes tableside talking with customers who were obviously preferred.

The place is still in business but we have never been back. It was disappointing for our first Valentine's Day together. Fortunately, the movie we saw after (Enchanted) made up for it (it was really our kind of movie) and we have since learned that going out for Thai or Indian food on Valentine's Day is much more relaxed since not very many people seem to think that Thai or Indian is Valentine's Day type food.

[cleobeach]

This happened 7 yo at a restaurant no long in business. It was a high end, jacket required for men, $75+ pp before wine type of place. Through work, we visited there once or twice a month.

One night we had a server that seemed to be losing more of his mind as the night progressed. By the time dessert rolled around, he completely unravelled. He ran by our table and threw my desert at me like a frisbee. Had I not put my hands up, it would have hit me in the chest.

We were so shocked, we just signed for the check and left. I emailed the manager the next day. The manager comped our entire party's check and wrote a long apology.

[cheesecake17]

My husband and I went with 2 other couples to an expensive steak/sushi restaurant. I was pregnant at the time, but friends did not know. Menus came, and I started to get nervous. I knew I wouldn't be able look at a piece of meat and I couldn't eat any sushi with raw fish.

Everyone placed their orders- sushi, steak, short ribs, duck. I politely asked if there were any vegetarian options. Waiter gave me a bored look and offered up an avocado roll. My husband requested something else for me and the waiter rudely responded that the sushi chef does not prepare any other vegetarian rolls and the chefs only prepare the dishes listed on the menu. I ended up ordering the avocado roll and a side of mashed potatoes.

Everyone's appetizers arrived and friends started eating. My sushi and mashed potatoes didn't arrive till everyone was almost done with their entrees. Meanwhile, I kept running to the bathroom to throw up from the smells. The only bathroom on the main floor of the place was always locked and occupied by a waiter. I kept running up and down steep steps in heels to barf.

Ugh. Never again. And the sushi was awful. Mashed potatoes had chicken broth in them, and I had to spit it out in my napkin.

[MRS]

About 6 years ago, The Husband and I visited Quebec City for the 1st time, and against the opinions of some, decided to eat at some of "the restaurants" in the city. At one, ( very well-known but the name is escaping me. I think I blocked it out because of the horror) they sat us at 9pm at a 2 top next to a table for 16 that had at least 6 young children. I politely explained that we wanted another table, but the manager insisted there were no other tables. I politely explained, in French, that we really preferred to sit away from the 6 shrieking children. Nothing. I emphatically explained, in French, that we would not eat near these children. Still nothing. One of the children had repeated told "Papa" that he did not feel good. "Papa" ignored him...until he puked ALL over their table and the floor. We got up and walked out.

2 night later we were at Laurie Raphael. Sitting next to another young couple who came in shortly after us. Within 5 minutes, the man has taken his shoes and socks off and is picking and scratching at his feet. I wanted to vomit!! Even the waitstaff was like, "WTF?". Then, he perched like a bird on the end of his chair and starts to talk really loudly. Bizarre. They were crass and gross the whole time we were there and they were LOUD. At some point, they step out for a cigarette. And don't return for ages. Finally, the waiter comes back in with the woman..clutching her shoulder tightly. It appears they were found at a bar nearby, trying to do the "dine and ditch". The waiter also informed us afterwards that the woman was a prostitute. Good times. Unfortunately, the food was eclipsed by these weird ass people.

[psb]

>I explained, in French ... One of the children
>had repeated told "Papa" that he did not feel good
>... until he puked ...
>
En francais, you should have mentioned that you did not want to be there to accept the collect "call from Raoul".

[MRS]

lololo!!!! You are so right!!! It was truly hideous to see...

[DGresh]

Two different times, at the same restaurant (Blue Hill Stone Barns, a rather expensive place). One time wasn't the restaurant's fault, but it did upset the meal. The guy at the next table blew his nose incessantly through the meal. Really destroyed the ambiance. The other time, I will blame on the restaurant. We were at a table for two (banquette) next to another table for two, sharing the "couch". They were clearly VIPs and someone from the staff (wine guy?) inserted his behind between our tables (with the less attractive side, of course, facing me) and stood there chatting for 5-10 minutes. At one point I needed to go to the restroom and had to squeeze around the other side to get out. We definitely felt like the "poorer cousins"

[Bill Hunt]

Ah, the old derriere across the table trick.

We dined at Sea Blue, as we were fans of Chef Michael Mina's. The tables seemed to be from a luncheonette, and were small and spaced about 6" apart. Ours was already filled with wine glasses, and every time that the waiters delivered anything to the near-by ("near" being the operative term), their behinds knocked over our wine glasses. After having two spilled (no offer to replace the wines), and four, that we managed to catch, at the last moment, we finally placed about six on a ledge behind us, and brought them down to the table, when we wanted to taste them.

Let's just say that we have not been back.

Table spacing is an important part of designing a restaurant, and is often overlooked.

Hunt

[shaogo]

Oh, yes.

This spacing and knocking-over stuff is all too familiar to those of us who've dined in New York over the years.

It's interesting, it seems the places that exploit every bit of space are short-lived. The ones with longevity also have wide areas of space for every diner. Just what it seems to me.

Except for the Oyster Bar...

[Bill Hunt]

Now, some of my issues with spacing might come from living in the Deep South, where the population-density is not so great. I like to have room to dine, and also have room for servers to serve.

Though I grew up in a tiny house (not many people though), I like a bit of space around me. Perhaps that is why I now enjoy living in the American West - lot of space...

At favorite restaurants, many hosts/hostesses know to seat us at larger tables. When dining at a new location, that I hope to return to, one of the first things that I do is survey the room, and get table numbers for next time.

Recently, at a lovely, and new to us, restaurant in San Francisco, at about the third wine course, the server grabbed a near-by two-top, and moved it over to us. She also appropriated another two-top, just for decanting and serving the wine, and informed the hostess that two smaller tables would be out of service. In the drill, I learned that I needed to request # 41 next time. Interesting, as that is also our five-top at another San Francisco restaurant, and is automatically allocated to us, when we make reservations - maybe "# 41" has some significance with restaurants?

Similar happened last weekend in Phoenix, where we quickly had filled our two-top, to overflowing - heck, just the Riedel Sommelier Series Burgundy glasses filled our little table, and we still have 4 other wine courses!

Nah, I really like my room, with no posteriors hanging over where I am dining.

Hunt

[cosmogrrl]

We went to the bar area of a high end place in a hotel so that we could try a few of their dishes that they served both in the bar and in the restaurant, as well as have a drink or two. The place specialized in California wine and food. Also keep in mind that we are staying at this very expensive hotel. My SO and I have almost always received great service, and have great rapport with wait staff at our usual places.

We were handed our menus, and after a few minutes the waitress reappeared to take our drink orders. I'd looked at the drink menu, but didn't see any sparkling wines, so I ask her if she had any by the glass. She sighed very heavily, and tells me thy're all listed on the menu. I realized I'd missed the page and looked, thinking that perhaps there were a huge variety that would make it hard to list. Nope there are only 4. We order our drinks and our food.

A few moments pass, and the bread is served. A few minutes later, another waiter comes by and says, "Lavash? (pause) Lavash?", we stared at him blankly, he says "Helllooooo... Lavash?" with an eye roll. The waitress signals that he's actually at the wrong table so he takes off, with no apologies, but with a sigh.

Food arrives and we start to eat. there were a few good bits on the
and some misses. However the waitress who did check on us a few times became increasingly snotty. as it was almost 10 she asked in the "Don't you dare order another drink" tone of voice if we'd like another drink before last call. We didn't.

Then she arrives with our bill and in the most snooty, you are scum
voice she asks if we need our parking validated. We declined politely. The in the same tone, but perhaps a bit more sneery, she asked if we'd like our bread wrapped, we also declined.

At this point my fabulous evening was ruined, and I was quite pissed. I felt unwelcome, and honestly it was if she didn't think we belonged there, and not quite "good enough". I do not appreciate being treated like dirt TYVM. Even if I had just fallen off the turnip truck you do not treat anyone in this snotty fashion.

I left a ten cent tip on a $100 bill for the first time ever.

This was especially bad as this was at a famous resort headed by a mouse and is well known for their great service.

[AmyH]

It was my husband and my anniversary. There was a restaurant I had been wanting to try, and I read in the local newspaper's food blog that they were having a special that week. I think it was two 3-course meals for $50 or something like that. It said no coupons were needed. So we went and when we were ordering told the waiter we'd like the special. He knew nothing about it and went to get the manager. The manager said we needed a coupon and couldn't have the special without one. I thought maybe I had missed something in the blog about the coupon so I didn't make a fuss. Since we were there and still wanted to try the food, we stayed and ordered entrees within the price limitation of the special.

Shortly after, a big party came in and was kibbitzing with the manager. They told him they all wanted the special, and he said "sure!" even though they also had no coupons. Our waiter saw that we had clearly overheard this and said something to the manager. After a good long while the manager came back over and made up some lame story about how he was going to do us a big favor and let us have the special even though we really were supposed to have a coupon.

When I got home I checked the blog and sure enough it did say that no coupon was required. I posted on the blog about my experience and the manager wrote to the moderator to say that he was sorry and I could call him for a gift certificate, but I never did. I have no desire to go back there and relive that treatment.

[foodieX2]

For our first anniversary we went to one the nicest places in my home area. We made our reservations months in advance, went with the full menu (this was before they were called "tastings"). It was BYOB so my dad provided two outstanding bottles of wines. We had a wonderful meal, the food was outstanding, the piano player played "our song", we watched the sunset over the water. Perfect.

Bill came and we tipped close 50% to cover the corking service and the outstanding meal and service.

We had no sooner got outside when the manager came flying out the door *screaming* at us. She was in a RAGE. "How dare we not leave a tip! Did we not GET IT? How were they supposed to make a LIVING". She did not give us a minute to speak. A complete diatribe that went on for felt like 5 minutes. When she finally stopped screaming I thought she might have a heart attack, red faced, veins bulging in her neck we told her we had left a tip, a very generous one at that. We walked back in and sure enough the money was there, it must have been knocked off and it was on the chair.

The waitress was clearly embarrassed, The chef was standing in the doorway, the other patrons went from glaring at us to staring at the manager, the whole place in embarrassed silence. It was awkward and horribly embarrassing. The manager did not apologize in anyway. She basically harumphed and mumbled something about us being careless and turned and walked into the kitchen. The waitress approached us, said she was sorry and walked us to the door.

We have never been back.

[lovethosebites]

She had a nerve! Wow! You were nice about it!

[foodieX2]

i think only because we were both stunned, embarrassed and for that matter a little tipsy!

[JeremyEG]

This is horrifying. I got bright red with embarrassment just reading it!
JeremyEG
HomeCookLocavore.com

[pinehurst]

Oh my sweet lord. I truly hope that this manager is managing her rage issues better these days.

[shaogo]

Not once but three times in my life something similar has happened. Even if I pay via credit card, I like to tip in cash especially if the service is remarkable.

Twice a bus-person (or perhaps even another diner) took the money we left on the table (in the check-holder, hanging out a bit). And yes, once, it was found on the banquette where we were sitting.

That's why as annoying as it may be to a busy server, I make sure to get their attention and hand them the $. There hasn't been a mix-up since I've started doing that.

Now, there was an instance where we were accosted by a bartender after we'd left no tip for a server who was rude, slow and careless (and dirty). The basis for the zero tip (only done this 3-4 times in my life) was that our server disappeared for 45-minute intervals in our meal. It took us nearly 3 hours to get out of there.

You can bet that I made it very clear that they weren't gonna strong-arm me for a tip for a meal gone horribly wrong.

[granadafan]

Last September we went to a supper club with a cabaret show in LA. We were seated behind a pillar, so although my girlfriend could somewhat see, I could not. It was her birthday, so I made the sacrifice. No one offered us any menus or inquired about drinks. Finally I flagged a busboy for menus and some water. The waiter pointedly ignored us as we even closed the menus and put them at the edge of the table. He finally took our drinks order and took off without inquiring about our food order.

During the food order (45 minutes after being seated), he didn't even know the specials or what the tasting menu was. We asked if he could find out and he sighed and mumbled something about checking. 10 minutes later he deigns to come out and rattles off the specials with no enthusiasm or selling the dish, just "scallops in a sauce". Uh, yeah.

He kept asking if we had received our appetizers, and we told him no. Then he kept asking if we received our entrees, and we kept telling him no. How in the world can a waiter not know if we received our food??? The sea bass was overcooked and vegetables undercooked. No complaints about the chocolate cake though.

Drinks were fantastic and the show great, but the dinner experience put a damper on an otherwise good night.

[INDIANRIVERFL]

Ever been specifically discriminated against? Living in Europe, my bride and I loved searching out destinations and restaurants not on the American radar. This may be a shocker to some of you, but tourists from the United States are not always received with open arms.

Went to a Post Hotel in the Alps that was well known for their food. We were seated at a great table and were appropriately dressed. The food was great, location was convenient to a number of ski areas we enjoyed. We vowed this would be getting a lot of return business from us and our friends. Asked for the bill. Politely.

10 to 15 minutes later, I asked for it again. And then again. A couple at another table came over and said that according to law, we could leave without retaliation due to the waiters attitude and lack of service, which up to this point had been excellent. They then explained the area did not like American troops and he had probably been in the Hitler Jugend or had served.

I ordered him to bring the bill immediately, which I paid, and then loudly tipped him a single penny. Him standing at attention and clicking his heels repeatedly.

Since he is probably dead by now, I may try it again when I get back to Europe.

[Harters]

Seems an interesting way to discriminate against foreigners - giving you great food and excellent service.

But then HAH!. He makes you wait for the bill. That's really showing you what he thought of Americans!

[linguafood]

Harters, I replied before I read yours truly. Spot on.

[lovethosebites]

Where in the alps was this? From my experience I have always had a great time in the alps!

[linguafood]

A) I doubt you were discriminated against. In countries where waiters don't have to slavishly linger at your side 24/7 in order to make living wages (and by that I mean tips), it can be notoriously difficult to flag someone down for the bill. It's curious -- almost like they don't WANT to be paid.

B) That law about leaving without having to pay after appropriate attempts to pay have been made is an urban legend. Good thing you didn't listen to those dingdongs.

C) Hitler youth? Really? Please.

[INDIANRIVERFL]

In this case linguafood, I had already lived in West Germany for 7 years. You could still see swastikas that had been lightly painted over on building murals in this town. To include the train station.

One of my jobs while on a two star general staff was to evaluate accusations of discrimination by soldiers and dependents. And you are correct that many times it is a cultural misunderstanding. Not this time.

And I decline to name this little alpine town because time does change things. 40 years ago, a mixed couple in the South would be lucky to be arrested, as opposed to lynched.
I now see far more mixing here in Florida than I ever have in the Midwest.

And those dingdongs were nationals and were not the only people in the place that expressed their displeasure at how we were treated and that we should simply leave.

[linguafood]

Um, yeah. One can find super-fresh swastikas all over the place, be it Germany or elsewhere.

All I'm saying is that it is not at all unusual to have to make a concerted effort to get the check in German restaurants. This happens to me all the time, trust me (and is a pet peeve of mine, for sure).

In the end, of course, only you know whether maybe that particular restaurant had it out for you and your company, despite having offered you a great table and lovely food.

Also, the dingdongs may have been natives, but that doesn't take away from the fact that the "law" they refer to does not exist.

[Bill Hunt]

Getting the check, was something that I had to learn, when we first visited Europe and the UK. Unlike most restaurants in the US (at the same, or similar level), it is usually not automatic, However, once I learned that little tid-bit, I can now get the check, and often a cab, very easily. I just needed to adjust MY expectations.

Hunt

[Harters]

And, almost needless to say, Bill, we experienced the reverse when we started to visit America in the 1980s. It just seemed (and, to an extent, still seems) so unhospitable to have the bill brought without us asking for it. Even worse, when it's brought while we're still eating dessert or drinking coffee. Different countries, different cultures.

[jpc8015]

I ate dinner alone at a nice restaurant in Dubai; where most of the wait staff are Indian or Filipino. When I was done with my meal I must have sat there waiting for my bill for 30 minutes. I couldn't believe it. I have since learned that this is standard practice in Dubai. I will now ask for my bill along with my dessert or coffee.

[linguafood]

Yes, I hate that when one declines to order dessert or coffee, the bill is presented almost immediately. Please leave, we need your table. F that.

I've never understood this need for turnaround in US restos. I can linger as long as I want to in most any restaurant in Germany, and not be pushed to leave, regardless of whether I order more or not.

[tcamp]

Often the bill is immediately because lots of people actually complain when they *don't* get their bill quickly. I wouldn't take it as FU or feel the need to move on unless it was clear that there were lots of waiting patrons.

[Bill Hunt]

Oh, I like the Euro/UK method, and wish that more in the US would adopt that model. It just took be a bit of "training" to get it down, but now that I know the "rules," it seems to be the more "natural" method of service.

When a server (most often in the US), stops by the table, just as the desserts have been served, presents the bill, and stands by, saying "I'll take that now... " I am offended.

Cheers,

Hunt

[alkapal]

i've not had that "i'll take that now" scenario happen to me.

[Bill Hunt]

Unfortunately, I have, and a few too many times.

Hunt

[shaogo]

Me, too.

I will admit that I often under-dress to go out to eat, and perhaps servers/management think I can't afford the bill so they want to make *sure* that I pay it when it's presented.

It happens to us at bars when we wait for a table. So I pony up a credit card and everything's okay.

[kengk]

Having to wait for the check is about the only ongoing issue I ever have at restaurants. I do not care to linger, after I finish eating, I'm ready to go.

I figure servers give people waiting to order or waiting on their food priority. I have wondered if during very busy times the waiter purposely keeps customers at a table to buy a little time before the table is flipped.

[Bill Hunt]

<<Ever been specifically discriminated against?>>

As a matter of fact, yes.

Going back many years, we were headed to Hawai`i for our anniversary. We wanted to celebrate with a meal at a high-end local restaurant, in the resort, where we were staying. I was told by the hotel's concierge, about 6 mos. out, that the restaurant was booked 100%. I contacted my Platinum AMEX Concierge, explained my request, and the reason for it. I was told that we had a lovely and romantic table, for the time/date requested.

About 2 weeks out, I FAX'ed the hotel, confirming our reservations, and sent another to the restaurant, stating that this was a special occasion, and that we looked forward to dining with them.

When we arrived, the restaurant was almost empty. There were two tables in use, in the inner section, on a raised platform. We were seated just "below" two young children, and their nanny. They were right above us, by about 2 ft.. I looked around, and saw that all of the tables, overlooking the Pacific were empty, as were nearly every other table in the restaurant.

I approached the hostess, and inquired about those "ocean-view" tables, and asked to be re-seated. I was informed that all were reserved. We began our first wine-course, and no one had entered the restaurant. As almost an hour had passed, I went back to the hostess, with my request. Then, I was told that all of those tables were always reserved in case Asian businessmen came in with their "escorts," and that, since I was from the US, I could not be seated there.

Luckily, the two young children were absolutely a perfect lady, and gentleman, and their nanny was also a lady. They were better than most adults, around whom we have dined.

By about 9:30 (we were seated at 6:00), two couples came into the restaurant, and were promptly seated at one of the ocean-side tables. The hostess told me that if no Asian businessmen had come, at 9:00 they released the tables to others.

The food was mediocre, the wine-service flawed, and the reservations were a bad joke.

Over the years, we stayed at that resort. In about 3 years, we began getting "pillow-talkers," telling us that the restaurant had a "romantic table" for us, and just call __ on the phone. They offered copious discounts, if we would only dine there. It appears that their policy had backfired on them, and no one was dining there - Asian businessmen, or simple haoles on vacation. When one ties their business to a very specific, and particular market, at the exclusion of others, they need to be prepared to face the music, if that market turns.

After about 15 years, we finally DID dine there again, and everything had changed greatly, from the FOH to the food (about 5 chefs had passed through over that time), and even the wine-service. However, it recently died, and became a "steakhouse," that is almost always totally empty.

Yes, I have been discriminated against.

Hunt

[lovethosebites]

I was also once in a restaurant were I was surprised to find a fried insect in my meal......NOT PLEASENT!

[eramah]

I wish I knew why but will answer the rest of the question. We learned that our car had been stolen (long story). The manager said he would provide a ride for us. It turned out to be the executive chef after he was finished in the kitchen. During that hour or so wait, they served us nothing, nada, no drink, no coffee, nothing. We just sat and waited. Since this event, we NEVER again valet park our car and of course, never visited that restaurant again.

[JeremyEG]

I'm actually surprised there aren't worse stories here. Not that these mishaps aren't important but it seems that at least most of these fancy restaurants have avoided any major disasters.

A restaurant here in NYC changed ownership and was having some serious trouble adjusting to the new management. Table after table was being comped drinks and apps left and right. Finally, the waiter comped the entire room and apologized for the quality of the main courses which we hadn't yet been served. Well after the first bite, I appreciated the preemptive apology. The dish tasted like a reject Campbell's soup flavor crossed that someone then tried to make salt-free. Not pretty.

JeremyEG
HomeCookLocavore.com

[babette feasts]

Nothing egregious on any restaurant's part stands out, but once an ex and I dined at Aureole in Las Vegas - he pled ignorance and said I could choose - and he pretty much had a panic attack about how it was too fancy. He was not used to anything near fine dining, and was broke at the time. Maybe we should have left, he was really uncomfortable. I did my best to rationalize with him, but didn't get very far.

Then there was one time working in fine dining. I had been feeling kind of off all day, getting really queasy near the end of service. Made a break for the ladies room (off the dining room, shared with guests), couldn't find the light switch in my panic but managed to find the sink to throw up in. Found the light, cleaned out the sink, went back and plated the last couple of desserts. Not fun.

[jpc8015]

I had one of the best meals of my life in the Swan Court at Aureole in Las Vegas.

[babette feasts]

Oh the food was good, it was just the BF freaking out that wasn't. :) I guess we were lucky that Mix (Alain Ducasse) didn't have room, that would have been a disaster!

[Bill Hunt]

For us, the only thing of interest at Aureole was the "wine angels," but once you have seen them, and realized "that is as good as it gets," we were horribly disappointed. OTOH, we have enjoyed a few other of Chef Palmer's restaurants. Aureole just seemed to be ALL show, and no go.

Hunt

[bcarter3]

I'm curious about why you put your ex in this uncomfortable situation. Did you not know he was broke? Or were you paying?

If he "pled ignorance" and relied on you to choose, why didn't you select a more appropriate restaurant?

[babette feasts]

This was 3 years ago so details are fuzzy, but I did know his financial situation and probably was paying. I think he had seemed totally willing to indulge my restaurant hobby until we got there, and he panicked. We had gone camping in the Grand Canyon and were living it up in Vegas at the end of the trip, I think it was just a case of totally different expectations and perspectives (city girl v backwoods boy, fine diner v happy hour). Maybe there were cues that I missed, I guess I just trusted that when he said, "wherever you want, babe, you choose", he meant it and could hang. Poor boy didn't know what he was getting into. He moved back to rural Maine and last I heard was living in a ramshackle cabin with fewer than all of the modern conveniences of a non-leaky roof, heat, and running water, and dating a vegan.

[jpc8015]

...and dating a vegan...says it all.

[cleobeach]

I think it was just a case of totally different expectations and perspectives (city girl v backwoods boy, fine diner v happy hour). Maybe there were cues that I missed, I guess I just trusted that when he said, "wherever you want, babe, you choose", he meant it and could hang.

-----------------------------------------------------------------------------

I could see how that could happen.

My father enjoyed dining out. He was a very frugal man but when it came to going out to a nice restaurant, we had multiple courses, pre-dinner drinks, dessert, coffee and so on. He saw value in that type of entertainment.

I certainly knew how to be mindul of being someone's guest but like babette mentioned, I learned that people have VERY different ideas about what going out to for a meal can mean.

I remember one lunch where I was told by a "gentleman" that I should order water instead of a soda because soda was a $1.

[jmcarthur8]

It wasn't a high dollar place, but it was a well regarded restaurant in Charleston...the service was great, the pork chop was delicious, but the new potatoes cooked in duck fat were crunchy inside. Crunchy raw. I asked the waiter to swap them for some cooked potatoes, and he was sweet as could be about it, but the next batch was exactly the same. When he asked, I told him I couldn't eat these either. Poor dear, he tried to explain that the Chef was going for an 'al dente' thing with the potatoes.
Sorry, no. Potatoes in my world are not al dente. They can be crispy and crunchy on the outside from frying, but no raw innards for me, thank you.
He did take it off the bill. We will go back. And I still haven't had potatoes cooked in duck fat yet!

[alkapal]

i genuinely laughed out loud at "the chef is going for al dente potatoes."

who are these "chefs"?!

[Will Owen]

After these horror stories, my sad tale of having my escargot plate whisked away by an officious bus person just as I was getting a piece of bread to use on that delicious sauce hardly seems worth the bother. It does however illustrate a problem with too many restaurants these days: a tendency to make certain actions a matter of policy, rather than training their workers to judge when a diner wants his plate removed or doesn't. The bus guy had clearly been told to remove any dish with no food on it, and he did not regard garlicky buttery sauce as "food."

The very worst experiences we've had too often at some restaurants one would think too "fancy" for such behavior has been loud talk, even screeching or bellowing, on the part of large groups of patrons. Some of these places had formerly been favorites, but they've been crossed off the list.

[cresyd]

This really doesn't fall into the "horror story" category - but going off of the issues of meal loudness, my friend had once scheduled a birthday party for a restuaurant for a table of 12 or so. While it was a festive meal, I would hardly consider our table to be been loud at a truly disruptive level. Anyways, every 5-10 minutes we had a server come by to ask us to keep it down, which added a lot of uncomfortable awkwardness to the meal.

However, it's a restaurant I've been back to regularly - and the reason for this specific noise issue is that the area where they sit large groups is basically in this second floor "loft" area that has absolutely no noise buffer from the rest of the restaurant. I was there once waiting for take away, and you could literally hear verbatum what everyone at this table ordered. I understand wanting to make the most of your space, but essentially seating all large parties in the area where they are most likely to interupt nearly all other diners seems like a poor use of space.

[kengk]

All you have to do is tell them, firmly, to leave your plate where it is. I like to leave a crust of bread to eat after dessert and am used to this.

[Will Owen]

Didn't have a chance. He snatched it out from under me while I was reaching for the bread and scampered off. If the place weren't so damned sedate I might have hollered at him, but neither Mrs. O nor her mom (who was paying) would have approved.

Of course if this place were truly as classy as it pretends to be he would have asked before even beginning to reach for it … although frankly I suspect his English might not have been up to it. We were at a much less formal place last night and the bussers wouldn't touch anything until we'd consented.

[alkapal]

going for my garlicky butter sauce before i've sopped it up with crusty bread -- that, my friend, is a fightin' offense.

[Terrieltr]

I'm sometimes guilty of being the overly loud person. I have a mild hearing issue which makes it hard for me to filter out background noise, so I tend to pitch my voice to carry over it, not realizing that other people can hear me just fine.

[Kat]

We were seated on the outside terrace. Meal began with a dirty water glass served to me with a bright pink lipstick stain on it. Then, no menus. Food (Italian) was good, if not memorable, when it finally came. Finale was the server dropping DH's glass of cognac on the stone patio at my feet at the end of the meal. It was summer, I was wearing sandals, and had to pick glass shards out of my feet before we could leave.

[lovethosebites]

That's a health hazard. Shame on the establishment. Did you get any compensation. My family had a similar experience when we were dining at a great restaurant in Italy. The food was great, and the atmosphere was lovely. Unfortunatly during our second meal we were seated in the terrace which had a thin layer of decorative glass, and a window. Outside this window kids were playing soccer, ( I don't know where the parents were ) their soccer ball hit the glass many times, and bounced back not breaking anything. Finally just around dessert the ball flew through the window knocked over our glasses and left us drenched in wine. We received no compensaition, or apology. In fact the children got their ball back and continued playing.

[Harters]

But you're talking about football and Italy. Of course, the priority was for the kids to keep playing.

[lovethosebites]

I can understand that......but this was a nice restaurant, our family was having dinner, and the whole experience was terrible. The kids could play later, or in a park, or somewhere where it didn't infringe on the rights of the patrons in that restaurant. I wasn't being picky, and was more or less fine with until I got drenched in wine, and was very lucky to not end up with glass in my eye. The fact that no apology was offered is horrifying, and surely kids playing is in no way more important than safety of the patrons of that restaurant.

[Kat]

No, like you,no compensation from the restaurant at all. However, they are no longer in business.

[chefathome]

I've been fortunate at nearly every high-end restaurant I've had the pleasure of dining at. However, after explaining my gluten-free requirements to our server (I have celiac so must be extremely careful) at one place, she literally placed her hands firmly on her hips, rolled her eyes and sighed loudly. Her attitude became so deplorable that I had to question whether she actually notified the kitchen (though I had called in advance to explain things to the chef). I discreetly and kindly reminded her prior to our desserts and she loudly said," Look. I've told the chef 200 times. I'm not going to tell him again." She proceeded to walk away. No idea what twigged this animosity. I am not demanding nor am I obnoxious with my restrictions. My concern, of course, is being assured that I am "safe". At this restaurant I became paranoid because I did not have that assurance from the server.

We will NOT be returning to that restaurant which is a pity because the food was truly lovely.

[salsailsa]

I was taken to dinner at a steakhouse by a friend. This place was known for their raw-bar/salad set up which was located in an alcove off the main dining room. I'm not a huge meat eater, so I opted just to dine on the raw-bar, which looked fantastic. I started off by helping myself to a half dozen raw oysters while my companion had his salad.

I returned to get salad for my main entree. When I entered the room something caught the corner of my eye, and I sort of froze in denial. I looked behind the bread table and caught a mouse climbing down the table cloth!!

I returned to the table empty handed with my eyes as big as saucers. My companion immediately asked me what was wrong. I explained about the mouse. He was in disbelief but then tried to console me by saying "mice generally don't like seafood!"

[alkapal]

"mice don't generally like seafood" -- LOL

i guess he was going for the sunflower seeds and not the oysters. or he particularly liked the pumpernickel-rye rolls.

[rockycat]

Where to start? A number of years back we chose to celebrate our anniversary at a highly touted local restaurant whose chef had a fine reputation. I booked over one week in advance for a Tuesday night. We come in and are shown to a tiny two-top in the bar, stuffed right behind the maitre d' stand. Uh, no thanks, we'll wait for a real table.

The appetizers, including their raved-over specialty, were average at best. The Spouse asked to order off menu and was accommodated. His meal was worthy of the restaurant's reputation. I ordered from the menu and could have done just about as well in a hospital cafeteria. No two items on my plate were the same temperature. The vegetable was not the one listed on the menu (no mention made of substitution), was lukewarm, and lacked any seasoning at all, even salt. The starch was unrecognizable as a food substance, was plopped on the plate in a blob, had a scary color and again no seasoning, and was colder than room temperature. The main course had an inedibly salty sauce fused to the meat, to the point that it couldn't be scraped off. The sauce, of course, was only on one piece of meat. The other was unsauced and unseasoned. At least it was hot.

The waitress removed my nearly untouched plate and did not ask if there was a problem. During the meal I could find no one to inform that there was a problem. When the waitress came back to take our dessert order I asked if she wanted to know why I didn't eat. Clearly she didn't, but listened anyhow. My meal was removed from the bill without any further apology, explanation, or offer of compensation.

On the way home we stopped at a fast food drive-thru as I had still not eaten any dinner. Happy anniversary to me.

In other words, a perfect storm of miserably prepared food and downright poor service beginning with the hostess and ending with the waitstaff and manager. Nice bartender, though.

[lovethosebites]

I am not just talking solely about the food, also the ambiance, and service.

[Harters]

I was slightly peeved about a service issue at the 2* place I mentioned. One of the servers spotted us noting down the menu items and said there was no need as they could email me a copy of the menu. Which we thought was nice. Only it took them ages and then it wasnt the menu from that night - rather the generic one they had on their website.

[Harters]

I've been fortunate in being able to eat at several Michelin starred restaurants in recent years. I've yet to have a bad experience so I suppose my "worst" experience is that, occasionally, I've found a dish not to my taste.

I suppose the "worst of the worst" was a two star place where there wasnt a single dish that had a "WOW" factor - all pretty good dishes in themselves but none that you wanted to shout from the rooftops about - and, at that price point, there should be at least one

[demitasse04]

Lucky you. i had a 10-year old girl projectile-vomiting two tales away from ours at French Laundry. Upside was I was not one table away, I suppose.

[Peg]

My bad experience was due to a nearby vomiter too... in my case it was an elderly lady losing her expensive dinner on the floor.
Probably not the restaurant's fault.

[Bill Hunt]

OK, my "bad experience" pales, compared to yours.

Hunt

[klyeoh]

Good Gawd, "projectile-vomiting". I hope it wasn't green pea soup a la "The Exorcist".