WhyBeeSea wrote: But for real, you can't just throw passive aggressive insults at people and just expect them to take it in stride. Glad people spoke up
bweiny wrote:Fwiw, I thought the idea of charming staff for preferable treatment being a faux pas or unethical was facetious. Unless people are getting paid for their objectivity on here and I just don't know it, it seems like people should use every trick in the book to get the best possible treatment they can get. Seriously, why the hell would they not?
But the loyalty is to oneself. The question the people getting dry ribs should be asking is "why didn't I kiss the waitstaff's ass much as possible?". Each schmoozer for himself out there.scottsol wrote:The concern, realistic or not, is that it could make reviews less useful, particularly for establishments where consistency may be an issue. For example, why is that X always gets tender, juicy ribs at RiboRama while mine are usually dry.
scottsol wrote:WhyBeeSea wrote: But for real, you can't just throw passive aggressive insults at people and just expect them to take it in stride. Glad people spoke up
Passive?
Genuine interest, knowledge and a friendly demeanor is not the same as kissing ass.bweiny wrote:The question the people getting dry ribs should be asking is "why didn't I kiss the waitstaff's ass much as possible?"
I use kissing ass as shorthand for doing whatever it is each customer feels comfortable with to make their experience more enjoyable. Trying to constrain one's own personality for a sense of fair play is crazy. No matter how hard someone tries, they can't turn dining out into a controlled double-blinded study.G Wiv wrote:Genuine interest, knowledge and a friendly demeanor is not the same as kissing ass.bweiny wrote:The question the people getting dry ribs should be asking is "why didn't I kiss the waitstaff's ass much as possible?"
Kissing ass implies disingenuous. Like telling the boss how nice the paisley tie goes with his lavender golf shirt or yes, 6-inch spike heels are prefect for an afternoon meeting at IBM headquarters. Bullshiting to get something or get ahead. See also sycophant, obsequious etc.bweiny wrote:I use kissing ass as shorthand
scottsol wrote:The concern, realistic or not, is that it could make reviews less useful, particularly for establishments where consistency may be an issue. For example, why is that X always gets tender, juicy ribs at RiboRama while mine are usually dry.
Uther wrote:I doubt the average person behind the counter is going to recognize Panther. From his picture I don't think he's that unique looking either, I see guys that sort of look like him every day (beards are very popular nowadays).
MarlaCollins'Husband wrote: How does it make it less useful to know that if you are nice to a cook, they're going to put more care into your food or if you're nice to a server, you're going to get better service, or if you are a regular at a place, you just might get both.
scottsol wrote:Let's say ... they make sure he gets the freshest product they have because he is not only well known ... but is a recognized influencer. This means his experiences may not be representative of what others are likely to experience.... Ultimately, a reviewer's usefulness depends on the reader having compared their experiences with the reviewer's so they can have a good idea of the reviews' value.
Katie wrote:I don't think those in the first group contribute to the positive spirit of this community by using foul language toward those in the second group, but that's just me.
Clarence Beeks wrote:i mean, with his palate...come on!
MarlaCollins'Husband wrote:scottsol wrote:
All that said, this thread is about burgers, so I'm going to go ahead and report on the burger I had recently at Roister. The A-5 Wagyu Burger might seem like a superfluous use of high quality beef but I'll be damned if this wasn't one of the best burgers in town. Topped with "secret sauce," aged cheddar, pickles and lettuce, this quasi-Big Mac clone is as rich as it is delicious. Was happy to split it (along with a couple other non burger items.
The burger is on the brunch menu for everyone and the dinner menu for outside diners only.
Uther wrote:Wonder if they mixed it with regular beef so as to make it cheaper?
Deesher invokes Steve Pl*tnicki FTW!deesher wrote:I know Steve Plotnicki certainly agrees here.
Uther wrote:Besides, maybe Gwiv is just having a bad day, we're all human.
Uther wrote:that picture reminds of the signature burgers at Little Island in Evanston on Ridge Rd
jimd wrote:Usually, a side-tracked thread becomes boring because it is overwhelmed with minutiae.
Panther in the Den wrote:
I also experienced this at Honey One. Several were raving about it but when I stopped by the few times it was notably average at best. Maybe I got older food from the day before instead of fresh off the smoker like you would?
cito wrote:Over the course of the fifteen years that I have been a member of this forum, I have also experienced this same phenomenon. I have patronized forum “darlings” and I have walked away wondering what the hell people were thinking, or, how could their experience be 180 degrees opposite mine when they wrote their glowing reviews...
cito wrote:Panther in the Den wrote:
I also experienced this at Honey One. Several were raving about it but when I stopped by the few times it was notably average at best. Maybe I got older food from the day before instead of fresh off the smoker like you would?
You are not alone. Over the course of the fifteen years that I have been a member of this forum, I have also experienced this same phenomenon. I have patronized forum “darlings” and I have walked away wondering what the hell people were thinking, or, how could their experience be 180 degrees opposite mine when they wrote their glowing reviews...
G Wiv wrote:Bill's was busy Sunday 12:30, no chatting
MarlaCollins'Husband wrote:Uther wrote:Wonder if they mixed it with regular beef so as to make it cheaper?
The old wagyu burger at Roister appears to have had substantially more beef than the one I had. Those curious can look at the video at the 42-second mark found here. The beef extends well beyond the bun in that one. Charging less money for less meat seems like a perfectly reasonable and logical explanation for the price drop, and a much more appropriate guess than baseless speculation of, effectively, a bait and switch by Roister.
G Wiv wrote:Deesher invokes Steve Pl*tnicki FTW!deesher wrote:I know Steve Plotnicki certainly agrees here.
Also, re Deesher and Ronnie, just the other day I saw a chef slip R_S three crumpets and a plate of spotted dick. Plus, I agree R_S takes beautiful pictures, what's up with that?Uther wrote:Besides, maybe Gwiv is just having a bad day, we're all human.
Not having a bad day and, frankly, I'm not comfortable with you ascribing motivation for my response.
midas wrote:I'm old enough to remember when there were almost no Mexican restaurants around the area. Heck, when I went to L.A. for the first time in 1968, that was the first time I saw a Taco Bell.
nsxtasy wrote:midas wrote:I'm old enough to remember when there were almost no Mexican restaurants around the area. Heck, when I went to L.A. for the first time in 1968, that was the first time I saw a Taco Bell.
Even back then, there were plenty along 18th Street in Pilsen, and La Choza was making kamoosh.