September 20, 2009 3:07 pm

Cheap, Disposable Chopsticks Are Always a No-No at High-End Eateries

Appetizers: $10+, Entrée: $25+ ... served with, cheap wooden chopsticks? Maybe Japonais is losing its novelty. Wait it's there at Indochine. Ooops, again at Woo Lae Oak...what is going on? Given the ongoing recession, I get this whole drive towards smaller portions, smaller pours, toned down hours, etc. But, why save on something that cost $1.99 for a 100 bag at retail. Wonder how their planning meeting went:

$100Ks on décor = obviously
Reputable chef = obviously
Attractive staff = obviously
Cheap cutlery = obviously

What is next? Paper plates? I wonder if this is lack of attention to detail or just eateries becoming comfortably numb. Another case in point, at some of the less than very high-end (yet trendy) places, recycled cutlery between courses has somehow become acceptable service. Now, I don't mean using your neighbor's fork but, the service staff tends to pick up the plates but leave behind the cutlery. A polite reminder may get them to change it but, hey why do more work if you can get away with it? I have always wondered why the chef is not offended by this, especially if they really want us to taste individual dish flavors. If we are too embarrassed or the staff to hurried, what are we suppose to do...wipe it on the napkin when no one is looking? Pretty amazing how every cliché can be connected, in opposite can we say pound wise, penny foolish?

Photo credit: Dave Leb, Flickr

— Written by Aditi Malhotra

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