WineLovers Discussion Group

This was interesting!

http://www.nytimes.com/interactive/2012/08/06/opinion/06schott-terms-of-service-restaurants.html

That's a good one! I like how slang reveals what people really think. (Artichokes?)

"Mr. Schwarz and his niece" made me chuckle. It never occurred to me before, but restaurants probably see a lot of situations that require some discretion on their part, like when Mr. Schwarz is with somebody other than his wife.

The term "drop dirty" was interesting too, wherein it instructs the kitchen to send out the next course even before the last one's finished. There's almost nothing in a restaurant that makes me angrier but I've alway considered it stupidity and accidental; it's interesting to consider that it could happen deliberately.

Very interesting list, I missed in NYT, thanks for pointer!

Jenise wrote:The term "drop dirty" was interesting too, wherein it instructs the kitchen to send out the next course even before the last one's finished. There's almost nothing in a restaurant that makes me angrier but I've alway considered it stupidity and accidental; it's interesting to consider that it could happen deliberately.

Jenise, Miailino is a Danny Meyer restaurant, from context it sounds like an instruction to break a rule ("hey, this Chablis is nice, could we get a couple orders of the scallops before the beef and Cab comes"?)

Maybe that's why we get great food and service in a restaurant we frequent, while there are a lot of compaints on YELP!