Sorry for the inactivity, but for the last two months or so I have had a cruise ship gig. I'm here in the Eastern Meditterean and life is great. Wages suck, but the women and weather are f*****g great. I hope to be back in Baltimore sometime att he end of summer.
Ciao
Friday, June 8, 2007
Wednesday, March 14, 2007
Correction
OK, last post today, I promise.
Turns out even though this palce has filed for Chapter 11, they are staying open. So my previous post was incorrect. They are not closed, but rather staying open while going through Chapter 11.
Thanks to the reader who clued me in.
Turns out even though this palce has filed for Chapter 11, they are staying open. So my previous post was incorrect. They are not closed, but rather staying open while going through Chapter 11.
Thanks to the reader who clued me in.
Bad guesses to below posting
Hello all and thank you for the multiple e-mails I got in reference to the posting below.
Let me clarify something, 99% of my postings are about city restaurants. That’s where I work. That’s what I know. That’s who I know.
I am not referring to the Chef-less Fire Rock Grill in Columbia that is closing at the end of the month. Nor am I referring to Mark Schek’s place the Rooster Café. I am talking about a city restaurant. Let me rephrase that, a now closed city place.
Let me clarify something, 99% of my postings are about city restaurants. That’s where I work. That’s what I know. That’s who I know.
I am not referring to the Chef-less Fire Rock Grill in Columbia that is closing at the end of the month. Nor am I referring to Mark Schek’s place the Rooster Café. I am talking about a city restaurant. Let me rephrase that, a now closed city place.
Tuesday, March 13, 2007
How are they still open? Part 2 - THEY AREN'T !!!
Thursday, January 18, 2007
How are they still open?
We wonder how this downtown venue is still open.Exec Chef #1 leaves a year or so ago.Sous is promoted to Exec. They leave a few months ago.Chef #3 joins team a month or so ago.BUT restaurant has current ads out there for an exec and a sous.ALSO, we hear that they claimed on their taxes, that they lost $400k last year and have bounced checks to people.So, how are they staying open? Are the owner's pockets really THAT deep?
***********
Well, we have an update, they filed for Chapter 11 on March 7th.
And another one bites the dust
Though these are rumors here, it seems they are running pretty true....wouldn't you think?
***********
keep those tips coming, we will try to confirm or deny everything you send us
How are they still open?
We wonder how this downtown venue is still open.Exec Chef #1 leaves a year or so ago.Sous is promoted to Exec. They leave a few months ago.Chef #3 joins team a month or so ago.BUT restaurant has current ads out there for an exec and a sous.ALSO, we hear that they claimed on their taxes, that they lost $400k last year and have bounced checks to people.So, how are they staying open? Are the owner's pockets really THAT deep?
***********
Well, we have an update, they filed for Chapter 11 on March 7th.
And another one bites the dust
Though these are rumors here, it seems they are running pretty true....wouldn't you think?
***********
keep those tips coming, we will try to confirm or deny everything you send us
Monday, March 12, 2007
Customer, right?
I have heard some great juicy things, but I always try to get at least one other confirmation, so that anything I post out here I have heard form at least two different sources.
So, while I try and conform things I thought I would actually share another bit of wisdom...
The phrase ‘The Customer is Always Right’ is the single worst philosophy that has ever been adopted by American culture. It gave an entire generation of people the green light to be as impolite, unreasonable, and demanding as their little hearts desired because they were always going to be considered right. It destroyed the entire concept of courtesy and rendered manners obsolete. People began to treat their peers in the service industry like incompetent morons, lacking in feelings or human dignity, who deserved to be browbeaten and abused for no other reason than they had the audacity to run out of a particular brand of coffee. Furthermore, instead of suffering negative repercussions for their appallingly disrespectful behavior, they are awarded with free coupons and plenty of ass kissing. In reality, they should be shunned and humiliated for behaving like such self absorbed little children.
So, while I try and conform things I thought I would actually share another bit of wisdom...
The phrase ‘The Customer is Always Right’ is the single worst philosophy that has ever been adopted by American culture. It gave an entire generation of people the green light to be as impolite, unreasonable, and demanding as their little hearts desired because they were always going to be considered right. It destroyed the entire concept of courtesy and rendered manners obsolete. People began to treat their peers in the service industry like incompetent morons, lacking in feelings or human dignity, who deserved to be browbeaten and abused for no other reason than they had the audacity to run out of a particular brand of coffee. Furthermore, instead of suffering negative repercussions for their appallingly disrespectful behavior, they are awarded with free coupons and plenty of ass kissing. In reality, they should be shunned and humiliated for behaving like such self absorbed little children.
Wednesday, February 28, 2007
It's only rock and roll
OK, previous post was nice, clean, safe; so here’s one for all of you other rumor mongering, must know people.
Once upon a time there was this chef who had a nice gig going as exec at a Top 50, (probably in its day, a Top 10) restaurant in Baltimore. They quit, come back, quit again, come back and then finally quit for good. Well it turns out chef had a very nasty coke and booze problem while there.
They leave, dry up, work at a bar in the county and then return to the city, in an exec position to a venue needing help. Guess what? Their food and service is terrible. It is getting panned in the local blogs. There is no Top 50 rating, staff is disgruntled.
Reminds me of those stories of those rock and roll artists who had some great songs and hits while they were high. They dry up and their music sucks.
Don’t get me wrong, I do admire this chef’s strength to get dry and stay dry, now for over a year, almost two. I am very proud of them.
It’s just a shame their food sucks now.
Once upon a time there was this chef who had a nice gig going as exec at a Top 50, (probably in its day, a Top 10) restaurant in Baltimore. They quit, come back, quit again, come back and then finally quit for good. Well it turns out chef had a very nasty coke and booze problem while there.
They leave, dry up, work at a bar in the county and then return to the city, in an exec position to a venue needing help. Guess what? Their food and service is terrible. It is getting panned in the local blogs. There is no Top 50 rating, staff is disgruntled.
Reminds me of those stories of those rock and roll artists who had some great songs and hits while they were high. They dry up and their music sucks.
Don’t get me wrong, I do admire this chef’s strength to get dry and stay dry, now for over a year, almost two. I am very proud of them.
It’s just a shame their food sucks now.
TV Chef comes to Baltimore
OK, everyone has seen all of the building going on, waterfront properties just popping up everywhere, starting a $1mill+. Well it seems that one such waterfront property, on the Inner Harbor, when completed with have a restaurant from a very famous TV chef there. No, not one of the Iron Chefs America, but someone else, very well known.
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