We turned up at the restaurant. Our table was set and the place was fairly quiet.
“There is a fixed menu today” we were told. “It has been busy during the week so we’ve decided on a set menu”.
Strange, we thought. The menu looked good anyway, so we stuck with it. Starters were ordered and the waitress assiduously wrote down the selection, followed by the main course. She disappeared into the back and we continued our conversation.
After a significant wait the first two starters arrived. Then…. nothing. We called the waitress.
“Err, are the other starters coming out soon? The two brioche?” we asked. “I shall check” she replied and headed back to the kitchens.
She returned and explained that our order had bee written at the very top of the slip and had been hidden such that the chef did not see it. He was now preparing our starters – but there would be a short delay.
Some time later Betty & Barney had finished their starters and ours had just arrived. Everything was back under control Starters were finished and the attentive waitress cleared the table.
Time passed. The seasons came and went.
Eventually the main courses arrived. “Who is having the plaice?” We pointed out Barney and the Silver Vixen. “The Cod?” The Gorse Fox thought that was an inappropriate way to address Betty, then realised she was referring to the other plate.
A moment later she returned, “Pork stew?” she asked. “No – I ordered the pork loin” replied the Gorse Fox. Flustered, she apologised and returned to the kitchen. Barney and Silver Vixen made a start – their plaice was dry and shrivelled. The waitress returned with the pork loin and we explained about the fish. More flustered, she took the plates back.
Fresh plaice was required – but there was only one left – Barney had to change his order.
And so the meal continued – a catalogue of disasters. They had run of crumble…. but made up some more – it was inedible.
When the bill came they had already taken the precaution of removing a quarter of the value – and were profuse in the apologies.
A restaurant that will probably not receive a return visit in the near future (current millennium).
2 comments:
The profit margin will have been at least 60% - probably more if they are insisting on a set menu. Always worth bearing in mind when negotiating a bill reduction after a poor meal. An empty plate is never a strong negotiating point but there are tactics round that too ....
Sounds like a disasterous meal and not one to be remembered fondly! Sounds as if the cook - can't call him a chef after that - had been 'dining' on the cooking sherry.
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