Back to that Lai Ching Heen dim sum/garoupa lunch – one of our guests asked the waiter about “off-menu specials” and was told “we make all our best available to our diners.” If we were regulars and the kitchen was out of abalone, we could always return; if we ran a restaurant and the kitchen had abalone and a first-time diner ordered it, instead of saying we ran out, we’d surely serve it in hopes of turning a first-timer into a regular, or at least someone who would tell the world about our excellent abalone. That’s a lot different than seating regulars at the desirable tables.
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