food timing in local restaurants

[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.