Restaurants - He did more damage on the double turn
Restaurants - He did more damage on the double turn

Video: Restaurants - He did more damage on the double turn

Video: Restaurants - He did more damage on the double turn
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We enter confident that the 100 euro gastrofanatico will be best spent in our life. There are two of us, still undecided about what to order, we browse the menu but the waiter is in a hurry, and seizing the moment of indecision extends the inevitable: "I'll think about it, doctor?". It is enough to understand where we are: a restaurant (low-cost variant: pizzeria) a double shift. The type that needs two shifts to reach the optimal ratio between coverage and revenue, let's say 50 euros per opening (25 + 25). We realize this because the staff tries to eliminate the dead times, I am not saying that it puts pressure on us but in short. The other possibility is the local in single turn: more relaxed service but 50 euro bill. Changing the order of the addends … how was it already?

Those who have the habit of booking run into the constraints of the double shift right from the time of booking. "Doctor, will you come at 8:30 pm or 10:30 pm?" That if one has to work until 9:30 on the spot, he doesn't know how to answer and ends up adapting. We are at the first defeat, inevitably repeated at the time of the appetizer. Because let's face it, it is not easy to untangle the asterisks of the appetizers "*** Fillets of Codfish (1)", "*** Supplì (1)", "*** Fiori di Zucca (1)", Mixed Bruschetta (1), and so on, where the triple asterisk represents a frozen product at the origin, while the one in brackets, who knows, could be you. That is the only fool who ordered it.

While we linger, the waiter, with notebook and ear pen, takes the situation in hand: "A fried house for these 2 gentlemen"? We are now completely in his hands. Rebel? Find the strength? Not even if he offered us to eat the cow of the sign "Beware, crossing animals". It is pretty sure that our dinner will end with some Stuffed Coconut and the bitters obviously offered by the waiter.

And let's not talk about when the double shift restaurant gets a bit of a kick, the prices are high but the waiter has no problem telling us that at 10:30 the table will have to be vacated.

For all the reasons I have told you, I am for the one-shift restaurant, or better still: I am annoyed by the restaurant that applies the double shift policy in an oppressive way.

Have you ever had such experiences? Have they ever forced you to leave the table with your mouth still full because the fatal hour had come? Come on, tell the truth, have you ever said the fateful "Never again" when you leave a double shift restaurant?

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