food timing in local restaurants

[Argie's Wife]

Originally Posted by VtSteve

We generally eat salad with our dinner, si this isn't much of a pet peeve for us. When we're cooking for ourselves, after work, it goes like this.

Season/prepare chicken/fish/beef/whatever
Start grill, chill wine.
Prepare Caesar salad, hand grate the cheese.
Put chicken/fish/beef/whatever on the grill
Have a beer on the deck.
Check it out after 5 minutes or so.
Have a beer on the deck.
Turn chicken/fish/beef/whatever if needed
Have a beer on the deck
Wine's ready, veggies ready, salad's ready
Get chicken/fish/beef/whatever off the grill
Serve entree with salad and wine

Voilà!

We eat

Then get ready to have a beer on the deck

With a thick T-bone or something like that, it generally will take me a full 25 minutes, sometimes less, from start to finish. Sometimes I get a good salad in a restaurant, but I'm not fond of iceberg lettuce, nor typical garden salads. Appetizers are different, but unless they have things that are very low carb, I usually pass on them as well.

I have a full rack of baby-backs to prepare soon, I'll time it

Your post reminds me of this joke from the South:

Q: What's a redneck's idea of a seven course meal?

A: A rack of ribs and a six pack of Budweiser.

[VtSteve]

Originally Posted by Argie's Wife

Your post reminds me of this joke from the South:

Q: What's a redneck's idea of a seven course meal?

A: A rack of ribs and a six pack of Budweiser.

Great place in Melbourne, Florida. Called Smokey Bones. You can get some of the best ribs I've ever had, plus a bucket full of ice-cold Budweisers.

[BroadHopper]

I notice lately that food are coming out a lot quicker than in the past. I was told that due to the slow down, the kitchens are able to prepare the food sooner and get them out on the table.

Having experience in the hospitality industry, I tend to agree. But the kitchen should pay attention to the timing of the meals. If appetizers were served and or salads, the waitresses should make a note so that the line chef(s) can plan accordingly.

Having said that, the sous chef should have ample time to check the quality of the meals. Time is no longer an excuse.

I use to eat out almost daily. Now due to economics, I rarely go out. When I do, I look for an rewarding experience, if I want to spend that kind of money.