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gotta agree with Renson here.

On Tue, Dec 18, 2012 at 12:56 PM, Mark P. Renson <[log in to unmask]> wrote:
> Was this a troll?
>
> 1.) It did not come across as a tirade.
> 2.) It did indeed come across as an aittitude - a good light-hearted
> humorous attitude spinkled with a bit o' self-deprecation.
> 3.) It was not rude; if you want to see what rude is, read many of your
> posts - now THOSE are RUDE.  The hostesses and I chuckled together and I
> thanked them for showing me the way to the picnic tables where I relaxed.
> 4.) Face it, you are WRONG!  Deal with it.
> 5.) "Along the same lines of laughing at MRG skiers as being wimpy and lame
> because they use ski lifts to get up the mountain instead of being dirt-bag
> purists and skinning up."  WTF? ....... Jonathan, can you please possibly
> explain that one for me?
>
> Mark P. Renson
>
> From: Marc Crotch <[log in to unmask]>
> To: [log in to unmask]
> Sent: Tuesday, December 18, 2012 10:22 AM
> Subject: Re: [SKIVT-L] three days in a row...
>
> At 07:27 PM 12/17/2012, Mark P. Renson wrote:
>>  So I poked a little fun at fun dining which apparently is a sacred cow to
>> you - so what? My knickers were not in a bunch and I was having a good day.
>
> OK. But the way you wrote it, it came off as a bit of a tirade. Along the
> same lines of laughing at MRG skiers as being wimpy and lame because they
> use ski lifts to get up the mountain instead of being dirt-bag purists and
> skinning up.
>
>>  I was also very polite to the hostesses and we all chuckled and smiled -
>> they had a sense of humor which apparently is something very foreign to you.
>> Your inference that I was rude to them is uncalled for...
>
> Again, the way it was written showed an attitude if not outright rudeness.
> And a good front of house will always chuckle and smile with a guest and can
> feign humor and conviviality when needed.
>
>>  Keep in mind real life face-to-face interaction is much more richer than
>> drivelling away on the internet.
>
> Yes, it is, and that is what needs to be communicated when writing, which is
> hard, but necessary if you don't want people to misinterpret situations.
>
> Regarding fine dining, it's not a sacred cow, but it's a freaking brutal
> business - much more so than most realize. Almost anyone can slap a burger
> together and cook it so it's edible and safe. It takes real skill and
> knowledge to elevate food to an art form. At the CIA and NECI, there are
> entire semester long courses on plating design and combinations/pairing.
> Silverware and wine glasses are more appealing than plastic sporks and paper
> cups.
>
> I know a number of people in the business - chefs, chef-owners, exec chefs,
> hostesses, sommeliers, et al.  Given the slim long-term success rate - 50%
> fail in the first 2 years; 80% fail within 5 years - it's almost a wonder
> anyone opens a restaurant. The people on the front lines often take huge
> abuse. Sometimes all it takes is one rude guest to cast a negative pall on
> the entire service that day.
>
> Give 'em a break - it's a demanding job for relatively little compensation.
>
> -m1
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-- 
"I'm a simple man, Hobbes."
"You?? Yesterday you wanted a nuclear powered car that could turn into
a jet with laser-guided heat-seeking missiles!"
"I'm a simple man with complex tastes."

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