Jay Rayner things restaurants must stop doing in 2016

Londonlinda · January 15, 2016, 4:48pm

I think this is spot on
http://www.theguardian.com/lifeandstyle/2016/jan/14/12-things-restaurants-must-stop-doing-in-2016-jay-rayner

And if you have time, the comments are pretty good too.

Harters · January 15, 2016, 6:28pm

Spot on, he is.

But read some Chowhound or Hungry Onion thread about stuff folk hate about restaurants, and you’ll see Jay is just a pussycat when it comes to this subject.

The one I agree with him most on is “pour your own wine” comment. Just leave the sodding bottle and the sodding jug/bottle of water on the table . It irritates the wotsit out of me when places take them away

catholiver · January 15, 2016, 6:50pm

LOL! And I REALLY agree with the testicle comment!

small_h · January 15, 2016, 11:40pm

I prefer unsalted butter. Everything else, I agree with.

catholiver · January 16, 2016, 2:14am

Ooh, yes, that too. I can then add some salt if I want and then I like the texture better.

LindaWhit · January 16, 2016, 2:37am

That and don’t expect the man to always be paying.

catholiver · January 16, 2016, 2:52am

That’s the “testicle” comment. LOL

LindaWhit · January 16, 2016, 3:05am

Yup.

Harters · January 16, 2016, 11:19am

Of course. And most times, restaurants put the bill in the middle of the table.

It’s pretty much always Mrs H’s credit card that pays for dinner - and, even then, the card machine is more often offered to me. Good places take the trouble to look at the card and see whose it is.

LindaWhit · January 16, 2016, 2:07pm

EXACTLY. If it says “Mathilda” as the first name, it’s most likely not the man’s credit card. LOL

Lambowner · January 16, 2016, 7:20pm

So agree on the unsalted butter = flavorless grease. I long ago started salting my bread and butter in restaurants. I don’t ever even buy unsalted butter. The whole concept escapes me. It’s an unfinished recipe.

And salt and pepper shakers on the table, PLEASE! This is the result of a chef who is easily offended. I like pepper.

I have never seen granola on a menu here or in England so I have no idea about that one.

linguafood · January 16, 2016, 9:41pm

Actually, make that salt & pepper grinders. No restaurant worth its name should have pre-ground salt or pepper (flavorless crappy dust) on its tables.

Harters · January 16, 2016, 10:19pm

Especially those who have them in little open dishes. If I had confidence that no-on else had been poking about in them, then I’d be OK. But, hey, confidence in restaurants on food hygiene matters. Come on, someone’s having a laff, innit.

gaffk · January 16, 2016, 10:34pm

Especially now that commercially available (read cheap and disposable) salt and pepper grinders are available. Even the local chains and holes-in-the-wall places let you grind your own.

And on the bread/butter issue. My favorite spots (admittedly neither chains nor holes-in-the-wall) offer a variety of butters: non-salted, salted, herbed to accompany a variety of breads.

bear · January 17, 2016, 12:36am

God, I love Jay Rayner.

smartie · January 17, 2016, 1:02am

I so agree with lighting comment. I can’t see anymore.

Please stop asking me what I want to drink before my butt has touched the chair. I don’t know what I’m going to eat yet so how would I know what I want to drink, unless it’s breakfast and then copious coffee is in order.

I also detest ‘how is everything’ when I haven’t had a single bite or maybe just one bite.

Yes leave the bottle alone. I like to pour my own wine or water.

catholiver · January 17, 2016, 2:14am

I WANT water right away. So I like the question. My reply is “Water please and we’ll make our wine (or whatever) decision after we’ve looked at the menu.” Takes a few seconds and I’ve never had a problem.

smartie, how ole are you?!? When I was in my early 40s my eye doctor explained that my difficulty reading menus was due to…OLD AGE Not really but I got reading glasses and the problem was solved.

smartie · January 17, 2016, 2:40am

Very late 50s :frowning , oh yes I have reading glasses but some restaurants are still very dark.

It’s not the question it’s that sometimes we haven’t even sat, still pulling out the chair or sliding into a booth. Maybe it’s just America but I do prefer the slower European service.

Also I don’t like the check being brought to the table so quickly. I might want dessert or coffee but that check arrives as if by magic. Of course there is the opposite where you can’t find your server to ask for the check but that’s another moan.

catholiver · January 17, 2016, 2:44am

Reading these, I guess I’m sprinkled with ‘fairy dust’ cause I have few problems and RARELY are they significant enough to effect my enjoyment of the meal. I’d like to say it’s a “Left Coast” thing but I find this anywhere in the world I go. ???

winecountrygirl · January 24, 2016, 9:49pm

I like either salted or unsalted. But unsalted is not tasteless grease. I agree with the rest of it though. I like to pour my own wine, and I so agree about the small tables. We ate at a local French bistro and the table for 4 was barely meant for two and they served on very large plates.