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WHO WE ARE: How to treat complainers

To discuss the accuracy of Austraya, go to Who We Are.
For regular updates on Australian attitudes, bookmark http://blogs.sunherald.com.au/whoweare.

A column about Australia by David Dale, published in The Sun-Herald, 9/11/2008
Never complain in a restaurant if you intend to continue eating there. Does that principle go too far? There was heated debate among readers last week when this column, provoked by a certain chocolate gelato incident, suggested a set of principles for avoiding unsatisfactory experiences when eating out. Our list started with "Never eat in a restaurant that revolves or floats."

Among the 100 readers who responded, these inspirations emerged ...

Never eat in a restaurant where the waitress is picking her nose while waiting for you to order, OR the waiter lets out a massive sneeze just before he serves your food OR they wash your chopsticks with boiling green tea before they hand them over .... these experiences were in China, Thailand and Malaysia. (Maz)

Never order "brushetta", "Ceasar salad" or anything dressed with a "vinegarette". If a restaurant can't even spell a dish correctly, what are the odds they can cook it correctly? (Snob)

Never eat in a restaurant in Canberra. (Accidie)

Never eat (a second time) in a restaurant ... with paper napkins;
that makes you "hold onto your knives and forks" for the second course; that asks you after 5 seconds of delivering your meal "how were the first few bites?" and then keep asking how your meal was; that continually tops up your almost full wine glass; that delivers the courses on top of one another then can't deliver the bill. (Nigel)
... that takes guests to their table and allows them to remove their own coats and put them on the back of their chairs; that tells seated guests that they need to move to a different table; provides menus on thin pieces of white A4 paper; whose waiter disappears frequently and stinks of cigarette smoke. (Susan Baxter)

roomeat.jpg But Phil, who has experience on both sides of the kitchen door, disputed the frequently expressed notion that you should never complain. It's all in the way you do it, he said: "If you are calm, smile, and use a polite and friendly tone of voice to helpfully point out the problems, you will most likely receive some if not all your meal for free. If you are loud, insulting, arrogant and demeaning to staff, you could be the recipient of some nasty surprises in your food.

"The point of food sabotage, as I have witnessed many times unfortunately in my long career, is to taint the complainer's food in a disgusting and unhygeinic but ultimately unidentifiable way.

"Adding saliva and other bodily fluids to sauces is one popular method, and 'seasoning' meat or chicken by rubbing over the sweaty genitals and backsides of several cooks in a row is another old favourite. The point is to hide the foreign taste behind a wall of seasoning and stronger flavours, and then to peer out the service window and watch the oblivious diner shovel mouthfuls of tainted food into his or her face without realising what they are eating."

After that revelation, we're tempted to go along with Alan's solution: "Never eat in a restaurant."

To read all the responses, and join the discussion, go to Finally finding fine food.

David Dale is the author of Who We Are -- A snapshot of Australia today (Allen and Unwin). To discuss Australian attitudes, go to http://blogs.sunherald.com.au/whoweare.

COMMENTS

My mother was right - she's always right! She told me she doesn't like eating in restaurants because staff never tie their hair back when preparing food, rubb their nose or sneeze in the kitchen and don't wash their hands. OKAY - that's it!!! I'm going to cooking classes - no more restaurants for me. Exception - if I can see the cooks as they are cooking my meal, for example, a nice restaurant nearby called Vatel on Lyons Road, Russell lea, NSW. Just make sure you see the food being prepared and cooked in front of you - otherwise, eat at your own risk. I reckon a lot more people will be suing restaurants so they will HAVE to get their act together to provide a service without ANY food sabotage.

  • by D. Rose on November 08, 2008 at 05:14 PM

Just some tips of the trade from an ex-restaurant owner in North Qld, who knows.
Ring ahead if you can't keep your booking;
give the guys a break. Ring if you're late.
Don't be ignorant. It's rude to your own party to be very late anyhow. No class.
You've had a blue before coming out (and they usually do as he stupidly commented on her hair/dress or whatever and she burrs up. Don't lash out at the first targets you see, the poor staff.
Don't shout into your damn phone; the technology does not require it. Put your blasted hand over the thing when gibbering. Or leave the abomination at home if you got one.
Leave the staff a fair tip if you enjoyed it -it won't kill you - and shout the chef a beer for God's sake. He's doing his best.
Don't order the Fisherman's Basket or Seafood Platter. It's all the old crap and cut-offs that does not present too good and must be battered for camoflague.
Don't have the Mornay or such - it's
squashed or iffy stuff (but not "off") which must be disguised. Butterfly garlic prawns etc should also be allowed to flutter off elsewhere or treated with caution.
Don't give El Cooko the pings by ordered, only silly
Be smart and request your hot meal on a hot plate so it's not cold half way thru your meal. Very uncivilized to get a hot fish or steak on a cold plate - but they do.
Don't get half pissed and make eyes at the other guy's chick at the next table.
She'll play until she's sprung and then blame you. Then it's the Marx Brothers.
Don't bring your kids to a nice place. Lock em in the bathroom at home with the cat.
They're sub-human with rubber brains - like Tiddles. Maccas for mindless midgets.
Don't talk with your mouth full, or rave on waving a forkload of nosh in the air.
Basic manners. Get a book on it if you can read, or watch your betters anyway if not.
Don't go out with idiots who want to count what they did or didn't have when the bill arrives. You wanna scrimp - don't come. Bludgers will work thru the lot it's true.
But, decide if singles should pay the same as couples especially if the girls have stupidly expensive drinks. Otherwise you will be all rolling around on the floor in a drunken melee swinging breadsticks at each other. Un-nice look.
Avoid the bar peanuts as 63% will be urine-impregnated by piggys who have not washed their fiddling trotters. Fact.
Do not ask the waiter for his opinion as he will try to move the old sh-t. Plus diss you.
If he overly ingratiates himself "my name is Rodney" etc,- ask him if would be interested in a threesome with the surprise being as to whose team he would be batting for. He'll get busy elsewhere.
Don't skoff off half the meal and then complain and want jack up on paying.
Don't bring the grub in the matchbox to plant in the salad.
Expect in so-so joints they will bodgy up the wrong fish than what you ordered.
Most customers wouldn't have clue about what fish they were eating and are easy prey for substitution. Aussies are hopless.
Try to avoid rip-off joints which charge $6 for some greens or mashed spud. Thieves.
You want art go to a Gallery.
Other than that most mid-range restaurants that cultivate return visits do their best to put on a good meal with not stingy portions, with nice ambience.
Avoid places without sound absorbing soft furnishings - carpet/curtains. Hard floors and walls have everyone screeching at each other like galahs in a cage. Horrible.
Avoid venues with live music of any form as some amplified goose takes over your conversation with self-indulgent crap. I hate musos. Most of them failed kindergarten, and are pains in the butt.
If you're in a big group the house will load up a few bottles of plonk as no-one really follows what the hell they ordered. Joy.
Never trust the joint to control money plonked on the bar. No, no, no.
Do not always believe food writers - they often bludge freebies and get stroppy when not indulged. Plus they're wankers.
I prided myself in never,ever, substituting cheaper fish in my very successful seafood restaurant. You got what you paid for. And if you were nice you got a complimentary liquor. I'm not all bad.
I didn't even poison politicians when I could have, more's the pity.
You'd definitely have to mornay them, that's fer sure!
Where's me bloody tip? Oi?
Doesn't matter, I'm going into Organ Transplants - no bodgy bits! Well ....we'll do our best wiff wot's in season.
Only have to please half the customers come to fink of it. I'm thinkin a nice quartet in the theatre - for ambience ....
with an organ.

  • by john allen on November 09, 2008 at 04:55 PM

Let me guess? The comment about about never eating in a Canberra restaurant was from some pig ignorant Sydney-sider who wouldn't have a clue, but is happy to pay through the nose in some eatery where the roaches are so big and plentiful they could almost be counted as part of the service staff. There's a reason Canberrans enjoying eating out so much - it's because the food is fresh, the menu thoughtfully put together, and roaches and rodents are absent. Although I haven't done a grand tour of eateries around Australia in recent years, I think the only problem with our restaurant is the price of a bottle of wine and corkage.

  • by Yuri on November 11, 2008 at 09:59 AM

Yuri, grow up. We just like dissing Canberra.

  • by Fun Poker on November 16, 2008 at 10:30 PM

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