Amateur night

INDUSTRY STANDARD:
Insider Info For Those Who Dine Out
With Columnist Marsha Lynch

The day after Valentine’s Day, a friend asked where my boyfriend had taken me to dinner. I’m afraid a whoop of laughter escaped before I could clap a hand over my mouth.
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Don’t shun the store brand

INDUSTRY STANDARD:
Insider Info For Those Who Dine Out
With Columnist Marsha Lynch

My dear, departed mom was a housewife in the ’60s and ’70s. In addition to being enamored of all sorts of convenience foods (such as skillet-dinner-in-a-box and instant mashed potatoes), she was a starry-eyed brand-name-foods aficionada.
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Fed and not heard?

INDUSTRY STANDARD:
Insider Info For Those Who Dine Out
With Columnist Marsha Lynch

OK, people: Those who favor keeping children home and away from restaurant dining rooms, step to this side of the line. Those who maintain that children are people, too, and thereby have a right to go anywhere their parents or guardians accompany them, step to the other side. Now, prepare to dance — because it’s not that black and white.
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Gratuitous gratuity

INDUSTRY STANDARD:
Insider Info For Those Who Dine Out
With Columnist Marsha Lynch

You’re out to dinner at a favorite restaurant with five good friends when you spot a notice in tiny print at the bottom of the menu: “An automatic gratuity of 18 percent will be added to parties of six or more.”

You might be tempted to take umbrage. Perhaps you pride yourself on tipping well. Maybe you regularly tip 20 percent unless service is a disaster. Why would a restaurant, by policy, require you to pay something that is, by definition, a gift to be given at your discretion?
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Run Thanksgiving like a restaurant at home

INDUSTRY STANDARD:
Insider Info For Those Who Dine Out
With Columnist Marsha Lynch

Who doesn’t love Thanksgiving? Oh, my — I see a few of you raising your hands. That’s probably because it’s being held at your house, and you remember being up to your elbows in a sink of soapy water at 9 p.m. last year, muttering “Never again. Next year, we’re going out to eat.”
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Industry Standard: Let’s go somewhere new tonight

Insider Info For Those Who Dine Out
With Columnist Marsha Lynch

“Where do you want to eat?”

“I don’t know; where do you want to eat?”

Familiar scenario? You’re not alone. All too often, we end up dining somewhere we’ve been many times before. Familiarity is soothing. Predictability is comfortable — like an old pair of shoes you love to wear but hope no one scrutinizes too closely.
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Industry Standard: In the weeds

Insider Info For Those Who Dine Out
With Columnist Marsha Lynch

A server glides through a packed dining room, projecting calm serenity and competence. She breezes through the door that separates the dining room from the “engine room.” As it swings shut behind her, she is delivered to the heat, clamor and chaos of the kitchen, and her smile drops away. She exclaims, to everyone and no one in particular, “Oh my god — I just got triple-sat! I’m in the weeds!”
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Industry Standard: When restaurants attack

Insider Info For Those Who Dine Out
With Columnist Marsha Lynch

It happens to every restaurant patron at some point: disappointment over poor service, a substandard dish or an unpleasant atmosphere. The trick to getting a satisfactory resolution in such situations is twofold. First, attempt to pinpoint the source of the trouble. Second, make your dismay known to the proper parties - that means management.
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Industry Standard: Put that recipe down and back away slowly

Insider info for those who dine out
With Columnist Marsha Lynch

Recently I overhead a restaurant patron sigh and say, “I wish I could cook like this at home.” Well, guess what? You can!

Busy people can easily get stuck in a culinary rut, churning out the same boring repertoire of dishes at home week after week, that “ho-hum, here we go again” dinner that stares as glumly up from your plate as you do looking down at it. Here are a few easy pointers that might help elevate your home cooking to something more like what you get at your favorite restaurant.
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Industry Standard: Servers - What do they do all day, anyway?

With Columnist Marsha Lynch

It looks easy, doesn’t it? I mean, they just walk up to your table and take your order. Half the time they don’t even bring your food, right? A food runner delivers your plates - and a busser picks them up after you’re done. Of course your server may help you with wine or beer pairings (and also bring the bill!) but, all told, they may spend 10 minutes or less with you. So what exactly do servers do to earn a tip?
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Industry Standard: Hey - it’s your dinner!

Industry Standard: Hey - it’s your dinner!
With Columnist Marsha Lynch

So you’re out with friends for a celebratory meal, or perhaps just a regular meal, and - even though the menu’s obviously in English - you’re stymied. Parts of it seem to be Greek to you, and I don’t mean the part that says “hummus.” Hmmm, you think. I wonder what’s in a Bordelaise sauce? At this point, some folks whip out their iPhones and Google like mad. But don’t isolate yourself from the table conversation to do research - after all, you’re there to enjoy the company of your companions. Ask your server!
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Industry Standard: Can I have that recipe?

With Columnist Marsha Lynch

Yes. Yes, you can have that recipe. In this economic climate? Heck, you can have my apron, my toque, my chef’s jacket … Are you looking for a used car? Mine’s parked in the back of the lot. Make me an offer.

But let’s be clear about what you’re asking when you request a restaurant recipe. (more…)

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