Pskhaat
2005 Expedition Trophy Champion
Really, they are. I like out-of-the-way restaurants that serve different, interesting food. The environment or the atmosphere I like is disregarded. A few things make it worth it to me.
Case in point: unknown redneck breakfast diner, 2 blocks off the beach where you could get some grits with salt & butter, some broiled bacon and some massive eggs probably cooked in the remaining bacon lard. Big 'ol glass of OJ with teeth sticking pulp, some burnt toast with some un-labeled fruit mash coming out an unmarked glass jar. Po-folks pricing.
Went to this lovely restaurant again. Small OJ tasted like an aluminum can, toast was burnt alright but the jelly is now in those little packets. Butter is now packet margarin and the jalepeños in the pre-made pourable eggs are no longer fresh but (gasp) pickled. Grits I swear came out of the microwave watery and undone. Total portions were kid's meal. Price 2-3x what it used to be, 10x what it should now be.
Hey, you know I know it's tough making a living, but come on: pickled jalepeños? If you're going to jack the price up, at least keep the quantity and some real food, not trans-fatty shortening for butter.
Just having this experience too often: favorite place in Houston serving carne asada especial, our Mexican place in Moab went `upscale,' three of our `old' joints in Phoenix. Wonderful vietnamese place in Denver decided to add a touch of American, same sushi place nearby grew up and lost quantity. Dozens of others.
Problem is 1) my wife and I really don't get out much, 2) there don't seem to be any new places coming along to fill these voids.
Restaurant's operating agenda: buy everything pre-made, reduce quantity slowly so customers don't notice, replace with lower-cost substitutes, charge more and call it inflation. Oh, and make sure there's no pleasing staff either, our customers want cold faces and on our waitstaff, ensuring they practice the act of dissapearing after order time until the tab comes.
- Good Taste
- Different
- High Quantity
- Low Price
Case in point: unknown redneck breakfast diner, 2 blocks off the beach where you could get some grits with salt & butter, some broiled bacon and some massive eggs probably cooked in the remaining bacon lard. Big 'ol glass of OJ with teeth sticking pulp, some burnt toast with some un-labeled fruit mash coming out an unmarked glass jar. Po-folks pricing.
Went to this lovely restaurant again. Small OJ tasted like an aluminum can, toast was burnt alright but the jelly is now in those little packets. Butter is now packet margarin and the jalepeños in the pre-made pourable eggs are no longer fresh but (gasp) pickled. Grits I swear came out of the microwave watery and undone. Total portions were kid's meal. Price 2-3x what it used to be, 10x what it should now be.
Hey, you know I know it's tough making a living, but come on: pickled jalepeños? If you're going to jack the price up, at least keep the quantity and some real food, not trans-fatty shortening for butter.
Just having this experience too often: favorite place in Houston serving carne asada especial, our Mexican place in Moab went `upscale,' three of our `old' joints in Phoenix. Wonderful vietnamese place in Denver decided to add a touch of American, same sushi place nearby grew up and lost quantity. Dozens of others.
Problem is 1) my wife and I really don't get out much, 2) there don't seem to be any new places coming along to fill these voids.
Restaurant's operating agenda: buy everything pre-made, reduce quantity slowly so customers don't notice, replace with lower-cost substitutes, charge more and call it inflation. Oh, and make sure there's no pleasing staff either, our customers want cold faces and on our waitstaff, ensuring they practice the act of dissapearing after order time until the tab comes.
