An Aussie friend passed this article on to me, and I really do think it’s an interesting concept to be debated. Basically, Sydney chef Yukako Ichikawa got sick of patrons who didn’t met her standards, particularly those involving the clean-plate club. She posted rules on her restaurant’s door, stating that patrons are required to eat everything on the plate – except a few selected garnishes (for this, I question her commitment to Sparkle Motion) – or be forced to pay extra and/or be banned from returning. She turns people away for any number of a priori violations.
Apparently, she remains in business.
While I certainly applaud the idea of not wasting so much food – the quantities thrown out are staggering, even outside of oversize American chains like Outback, etc. – this seems a bit too precious. What do you all think?
-MAW
3 Responses
That’s a tough one. She is giving a 30% discount for finishing everything on your plate – which is cool if you would eat there (and finish your plate) anyway. If the portion sizes are reasonable and healthy…doesn’t sound like a bad deal. It’s like soup nazi, if you like his food, you put up with his crap…heck the antics become cute or cool.
Personally, I don’t like to be told what to do when I’m spending money, and am likely to avoid restaurants that have a lot of rules. I once got lectured for 45 minutes (3 15 minute sessions) on how one should order the food in a particular chef’s restaurant. It wasn’t about me but about a New York Times critic who ordered incorrectly then wrote a review. I never went back. Why must I order a large Shepard’s salad just because i ordered the kofta? And he was saying we should buy alcohol (a liqueur – like ouzo) which we did not.
I’m paying, I order from the menu what I want and eat what I want. I’m not a picky eater by any means but what if something is awful? Why should I eat it?
-JAY
This is why I will never eat at a Carole Greenwood restaurant. Sure, it’s fine for a chef to say no, I won’t overcook your steak/tuna/scallop, because I won’t put out a crappy product while my name is associated with it. But when that extends to controlling every little bit of the dining experience, or showing contempt for customers’ choices (even overcooking — you catch more flies with honey, etc.), well then I can easily find a meal as good or better and not be made to feel belittled or disrespected.
I worked in a buffet-style restaurant for 12 years and the amount of waste was appalling. I applaud the owners efforts and if she dishes out a good product there should be no grief given over the requirement to consume all of your meal, patrons will leave full and keep some of their money for cleaning their plates like good little boys and girls.