Unsightly is a word seldom heard in restaurants. And, when it is heard, it is probably whispered between guests, leaning towards each other so nobody else can hear.
In the world of ownership and chefdom the appearance of a plate, or a portion of that creation is probably better described as “crap, garbage, bulls—t, disgusting, or ugly”.
I have never muttered the word unsightly in reference to a restaurant however it plays well. And, if more restaurateurs and professionals in the industry used the word things may become more, well, sightly.
Yesterday I had the pleasure of dining at a long time favorite restaurant, Chow in
As we sat at the bar a full sheet tray of fresh ginger cake was being delivered from the kitchen. While Lance, (pictured here), tended to the responsibilities of the counter he was contemplating his next move with the ginger cake tray.
It is customary for the cake to be cut into individual pieces and then wrapped, individually, before being placed in a wooden tray awaiting the whipped cream, caramel sauce or ice cream that accompanies the sought after delectable.
When Lance brought the tray out from its resting place, one piece of ginger cake from the previous batch remained. Rapidly he picked up the piece, partially unwrapped it and after a nano-second inspection tossed it into the garbage with a wrist action that would make Boris Becker envious.
“So why did you throw that piece of cake away,” I asked.
“It was unsightly. I don’t serve desserts here that are unsightly. It is against the rules,” he said.
What a great comment from an employee to a customer. What a great employee. What a great explanation to hear from an employee. What a great rule.
Unsightly. If it is, toss it.
Lance’s words to run your business by.
Have a great weekend.
Monday: Ten Tips to alleviate, unsightly