Comments on: Secrets from inside the kitchen

By: Jim

Jim — Sat, 05 Dec 2009 21:38:33 +0000

Heather
Great article. One thing I’d like to see discussed: Coming into a restaurant 5 minutes before closing. Usually not an issue, but I’ve had customers come in and drag their feet ordering, then linger and chat long after closing when it’s obvious the rest of the staff has gone home.

By: z

Mon, 17 Aug 2009 19:02:46 +0000

The Sea Venture, Pismo Beach, 1997, I was told by the chef it was o.k to serve a blue steak for a well-done order. I’ve seen other blue hued cuts of beef at large chain supermarkets in SoCo. Is this something to bring to managments attention? Or is this a new trend in carnivorous dining, maybe a “new aging” process??

By: Wojamo

Wojamo — Fri, 07 Aug 2009 10:23:16 +0000

Sorry, but it should be clarified that 18-20% is standard for very good to excellent service not just service in general.

By: jonhen

jonhen — Thu, 06 Aug 2009 13:15:30 +0000

Vince (and others), Correct website address http://food.sonoma-county.org/

By: BiteClubEats

BiteClubEats — Thu, 06 Aug 2009 12:20:35 +0000

Definitely doable vince. I’ve been busting myself on building a new Wine Blog…aww yeah…and SEO optimizing. But yeah, i think i can figure it out.

By: Vince

Vince — Thu, 06 Aug 2009 11:09:14 +0000

I had a technical question for you, Heather. Is it possible to set up your blog so that we can subscribe to receive e-mail notification of replies? I often want to follow a conversation about one of your posts but the only way to know if someone has posted is to check back on the site. Most message board/blog site software allows for this option.

By: Vince

Vince — Thu, 06 Aug 2009 10:49:47 +0000

Very interesting! I’m chomping at the bit to take a look at the county’s restaurant site but it’s not loading for me right now. Corkage is certainly a convoluted topic isn’t it? I rarely buy wine in restaurants since I can always get it so much cheaper elsewhere. I think restaurateurs really need to think about whether they are making the most money by charging such a high markup on wine, especially with the economy doing as poorly as it is. Perhaps they would make more by selling a larger quantity of lower marked up wine than they do currently. There is also the option of getting kegs of wine to serve by the glass which would save money for both the restaurants and the consumers (hopefully). I hear this is catching on in a few places.

By: Nancy

Nancy — Thu, 06 Aug 2009 10:47:12 +0000

Great answers, Heather. Just curious, though: according to whom is an 18% – 20% tip now “standard”? Also, I detest unsalted butter, but to each his or her own.

By: what's cooking' with kate

what's cooking' with kate — Thu, 06 Aug 2009 08:12:22 +0000

I grew up in the 60′s in France (the beginning of my gourmand roots at the age of and I LOVE WEIRD BUTTER ROSETTES! Even have a special device that makes em! Maybe you’re talking about the pre-frozen ones that the food services sell. I like the crock butter serving service, too! As long as the butter is fresh!