Bloody hell, are we back in Pacific Time? I do believe we are. “Holy crap!” said the Joker as he force fed the Pope Castor oil. Drinking half way decent wine, trying not to watch the news because it’s all drama for the masses anyway.
Although there’s no such thing as ‘the masses’. Just individuals who move, for a while, in the same (Or approximately the same) direction. And despite what some political scientists will aver, many people, including myself, have changed their views over the course of their lives. Some don’t, and never will. This is human nature. We are all individuals. Even if some of you aren’t.
Any old road up, we’re only a day away from Vancouver. The car needs repacking before we head out on another wine tasting day. The wines around the northern end of Lake Okanagan tend towards the dryer, even astringent end of the spectrum because of the climate. However, we’ve identified a number of what we think are good dinner wines. More on those particular VQA’s later.
We’ve also raided a place called ‘the Jammery‘ which does exceedingly good chutneys and jams, which will be consumed over the Summer with various cheese and charcuterie platters. Which will make a light and pleasant change from the often rather stodgy staples of more traditional Canadian cuisine. Honestly, most Canadian ‘restaurant’ food is either fried or smothered in some sugar loaded sauce with far too many competing flavours. Subtlety is not a characteristic of mainstream commercial Canadian cooking. To them, ‘gourmet’ often means with extra cheese. Don’t get me wrong, I like Canadian cheeses. They make some very good ones (Some quite exceptional). Just not over everything I eat, that’s all. Less is more guys, Capisce?
There’s also the issue with being interrogated by the waiting staff mid mouthful. Which to me is the mark of a third rate (or worse) restaurant. The waiting person can see I’ve got my mouth full, so why do they feel the need to ask diners “How is everything?” When we’re in mid conversation or mouthful? I was always taught that butting in to another’s conversation or forcing them to speak with their mouth full is plain bad manners, and when I’m feeling particularly evil, will pause with a pained expression and launch into a long and detailed description of what isn’t quite right with the food. See example below:
Waiter (Enthusiastically, interrupting diner who is in the process of speaking to his fellows): “Hi guys! How is everything?”
Diner (Pauses, puts down fork, glances sidelong and takes a deep breath before delivering this kind of critique in a thoughtful but polite tone): “Mmm. The steak is a little rubbery for my liking. A little over done. I did specify medium, not medium rare or well done. Whilst I’m thinking about it the salad dressing tastes a little past its sell by date. There’s something not quite right, an additional acidity on the back of the palate. Tell me, do you use one of these low-fat or low-salt dressings? That might account for the strange aftertaste. The lettuce is also a little limp at the edges for my liking. Look here, are these the tracks of the Common Cabbage White caterpillar or some other species? Also the fries are a little overdone and floury. They taste like they’re out of a packet.”
Waiter: (Panicking) “Errr! I’m sorry it’s not to your liking. I’ll get you another one.”
Diner: (In the same thoughtful manner) “Very well. But you did ask.”
Expect a visit from the manager or owner shortly afterwards. Don’t take any bullshit, just stand your ground and don’t blink, metaphorically speaking. Make him earn his money.
Especially if the restaurant you’re in is charging top notch prices for poorly prepared food. I can get a half way decent steak at a Denny’s truck stop restaurant for 14 dollars (about 9 quid) and a cheap but tasty burger from McDonalds, A & W, Wendy’s or DQ for around five bucks. But if I’m paying between 25 and 30 bucks per course (15-18 quid) I want a proper steak or piece of chicken, not something that’s been warmed over for two hours and in the process has turned into one of Mr Goodyears or Mr Bridgestones road safety products. I also pay not to be bugged by the staff and having my train of thought sent chugging off into the sidings when dining. I may be talking business or of philosophical matters and don’t want to be interrupted by some room temperature IQ before I’ve even taken a forkful. If there’s something wrong with the food I will quietly bring it to their attention. If all is well I pay to be left alone.
If the waiting staff who butt into my conversations knew how much their interruptions have cost them in tips over the years they would have a collective fit. I’m a generous man and reward good service, but not if someone gets pushy or serves me overpriced crap. I can also pour my own wine, I’m not bloody disabled. And don’t hover. Only drones hover.
I will not go as far as one guy from my student days who notoriously pulled out a starting pistol in the college canteen and fired it at one of their barely edible burgers, shouting “It’s still moving!” Needless to say, he was suspended for this behaviour. Still a good laugh though. Oddly enough the quality of the food did improve after that.
Yes, I’m a revolting diner, but in response to that calumnious slur I have this to say: I’m the customer. The person who pays restaurant staff wages with my custom. Don’t take the piss or I’ll dine elsewhere and tell my friends to do likewise.
Diners of the world rise up! You have nothing to lose but your plague of third rate restaurants serving little better than deep fried leftovers. Canada has far too many of these establishments and a cull is long overdue.