Style Weekly
John Maher
Member since Mar 14, 2013
Recent Comments
Re: “Cuts Both Ways”
I think your analogy is flawed. Its more like "Ive built this house for you. Its a really great house." Then you (the guest) proceeds to say "Ok. I don't like the carpet. So take that away and replace it with the wood floors of this other house. Theres nothing wrong with the carpet, I just don't want it. Also, I don't like where the stairs are located, so go ahead and move those. Oh, and its not big enough and cost way more than I think its worth. So change that too. And if you don't do what I say, Im going to bash your job and profession online."
Thats whats its like.
Re: “Cuts Both Ways”
We work very hard to provide Richmond with great food & drinks in a hospitable atmosphere. Maybe for once, just go out to dinner and enjoy yourselves. Thats all we ask. Don't go in and demand to have your dish a certain way or say you have some made up food allergy or complain that the portion size was too small. Just come in, eat, drink, and have fun. Put the phone and camera down and enjoy the conversation of your dining companion or bartender. Don't treat us like we're your servant. We try to elevate and expand our dining culture here to make ourselves better. When an article like this comes along where we have a chance to express our opinions and concerns, don't take what we say personally. Cause we don't when you talk shit about us. We have a great community of chefs and industry folks. It benefits everyone if we make ourselves better and put Richmond on the map as a dining destination.
Other Publications
Re: “Cuts Both Ways”
To be honest, it seems to me that the places that use groupons/living social type places typically are ones that tend to have "outdated" views on advertising. Most of the time, you can see this in their websites and use of social media. Not counting a desperate owner having to do whatever it takes to fill seats, there are other ways to market your assets without devaluing your product. A small business might put everything into a groupon, sell hundreds of them, and not be able to deliver a quality product because of the sheer excessive amount of people redeeming the deal. Its happened before. Restaurants have gone out of business because of doing a groupon.
As someone whose been in this industry for half my life, I constantly wish that things would go back to the days when I could just cook great food and not have to worry about BS like yelp and groupon. When no one cared when a chef spoke out about what goes on behind the kitchen doors, or anything for that matter. Back when the guest wasn't an entitled asshat that think we are their servants. We got into this business because we love what we do and like to make people happy through food. Its these kinds of comments from this article that kill us a little inside every time something like this comes along. If there ever comes a day when a yelp-like website comes along that lets chefs rate guests, I. Will. Rejoice.