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Confessions of a Michelin Star Inspector

luxeat.com

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Re: Confessions of a Michelin Star Inspector

#161

Post by thaumasiotes »

kragen wrote: post #129
thaumasiotes wrote: post #123

Earlier quoted context omitted.

I think your model of how restaurant ratings should work has very little to do with how people decide what or where to eat. I'd rather think about asking someone to choose between two restaurants repeatedly (over time), and see how often they say one or the other. You can give the restaurants Elo ratings if you really want to. That's still not what's happening most of the time, but it's much closer. Or, as I suggeste…

> But I think your attempt to interpret restaurant ratings doesn't look very good. Well, it's too bad it doesn't suit your purposes. I hope you find an interpretation you like better!

I'm saying it doesn't suit your purposes either. You are assuming that all meals at a given restaurant have the same effect. This assumption is untrue, and this means that any prediction you make based on your interpretation will also probably be untrue.

Re: Confessions of a Michelin Star Inspector

#162

Post by atlasunshrugged »

bjarneh wrote: post #151

The worst part about some of these 3 star restaurants, is that staff are often unpaid. It's basically what Americans call an internship, i.e. the only "salary" is that you can add working in a 3 star restaurant to your CV. I once visited a 3 star restaurant in Spain (Arzak), where this was the case. If you look at the cost of eating there, and consider that most of the staff is unpaid, it really leaves a bad taste in…

Wait, why is this like cruise ships? I thought people on cruise ships were paid alright (considering also the tips they can make) compared to the alternatives they have at home (my understanding is that the vast majority of workers are non-American/W. EU)

Re: Confessions of a Michelin Star Inspector

#163

Post by atlasunshrugged »

khazhoux wrote: post #145
blunte wrote: post #47

Earlier quoted context omitted.

Wow. I'd just rather never eat at Cheesecake Factory. Please let me take you to some good restaurants :).

This is the correct response. Any restaurant with a 20-page menu of every possible cuisine on the planet, you should stay away from.

Ha, yes - I always love seeing those restaurants that are "Kebab, burgers, and pizza!" because you know to stay away. I wouldn't trust Apple to build a car (cough) and I don't trust my kebab guy to make a decent pizza. There's something to be said about specialization.

Re: Confessions of a Michelin Star Inspector

#164

Post by tomcam »

Scoundreller wrote: post #160
pjc50 wrote: post #142

Earlier quoted context omitted.

> The difference would be completely lost on them. I've definitely heard the life advice to avoid trying this kind of thing in case you do like it, then everything less is permanently tainted with the knowledge that it's not as good. However, western super-high-price dining tends to be one or both of "demoscene for food" or "NFTs for food" - demoscene: a series of increasingly elaborate and labor-intensive techniques…

> demoscene: a series of increasingly elaborate and labor-intensive techniques for showcasing skill in a constrained environment. The Heston Blumenthal/molecular gastronomy approach. I’d add on: anything that’s difficult/time-consuming/etc. to make at home even if you could, but scale makes it a lot easier. I know a Ukrainian guy that, without fail, orders borscht if it’s on the menu. He could make it himself, but hi…

Borscht is like pizza to me. It’s just never bad.

Re: Confessions of a Michelin Star Inspector

#165

Post by FDSGSG »

bjarneh wrote: post #151

The worst part about some of these 3 star restaurants, is that staff are often unpaid. It's basically what Americans call an internship, i.e. the only "salary" is that you can add working in a 3 star restaurant to your CV. I once visited a 3 star restaurant in Spain (Arzak), where this was the case. If you look at the cost of eating there, and consider that most of the staff is unpaid, it really leaves a bad taste in…

Dunno, I've known lots of rich kids who flew private to work these kinds of unpaid internships. They seem to think that the experience was more than worth it, at the very least it's something to brag about in any food related conversation.

Re: Confessions of a Michelin Star Inspector

#166

Post by Scoundreller »

khazhoux wrote: post #145
blunte wrote: post #47

Earlier quoted context omitted.

Wow. I'd just rather never eat at Cheesecake Factory. Please let me take you to some good restaurants :).

This is the correct response. Any restaurant with a 20-page menu of every possible cuisine on the planet, you should stay away from.

Better to go to Taco Bell where everything is made from the same handful of ingredients. They can guarantee freshness by turning over everything quicker than anywhere else.

runs

Re: Confessions of a Michelin Star Inspector

#167

Post by bjarneh »

atlasunshrugged wrote: post #162
bjarneh wrote: post #151

The worst part about some of these 3 star restaurants, is that staff are often unpaid. It's basically what Americans call an internship, i.e. the only "salary" is that you can add working in a 3 star restaurant to your CV. I once visited a 3 star restaurant in Spain (Arzak), where this was the case. If you look at the cost of eating there, and consider that most of the staff is unpaid, it really leaves a bad taste in…

Wait, why is this like cruise ships? I thought people on cruise ships were paid alright (considering also the tips they can make) compared to the alternatives they have at home (my understanding is that the vast majority of workers are non-American/W. EU)

> Wait, why is this like cruise ships? I

It's a "luxurious experience" fueled by slave labor.

Re: Confessions of a Michelin Star Inspector

#168

Post by me_me_me »

atlasunshrugged wrote: post #162
bjarneh wrote: post #151

The worst part about some of these 3 star restaurants, is that staff are often unpaid. It's basically what Americans call an internship, i.e. the only "salary" is that you can add working in a 3 star restaurant to your CV. I once visited a 3 star restaurant in Spain (Arzak), where this was the case. If you look at the cost of eating there, and consider that most of the staff is unpaid, it really leaves a bad taste in…

Wait, why is this like cruise ships? I thought people on cruise ships were paid alright (considering also the tips they can make) compared to the alternatives they have at home (my understanding is that the vast majority of workers are non-American/W. EU)

You tip dishwasher or floor cleaners?

Cruise ships are set up to exploit every loophole out the being a legal entity on international waters under flag of loophole county.

Everyone would be better of if that industry died already. Including environment.

Re: Confessions of a Michelin Star Inspector

#169

Post by maeln »

atlasunshrugged wrote: post #162
bjarneh wrote: post #151

The worst part about some of these 3 star restaurants, is that staff are often unpaid. It's basically what Americans call an internship, i.e. the only "salary" is that you can add working in a 3 star restaurant to your CV. I once visited a 3 star restaurant in Spain (Arzak), where this was the case. If you look at the cost of eating there, and consider that most of the staff is unpaid, it really leaves a bad taste in…

Wait, why is this like cruise ships? I thought people on cruise ships were paid alright (considering also the tips they can make) compared to the alternatives they have at home (my understanding is that the vast majority of workers are non-American/W. EU)

I don't know for the staff in the restaurant and entertainment position, but usually, the sailors are recruited from very poor country and paid very low wages. Only the captain and some officer are paid a decent salary.

Re: Confessions of a Michelin Star Inspector

#170

Post by me_me_me »

Scoundreller wrote: post #166
khazhoux wrote: post #145

Earlier quoted context omitted.

This is the correct response. Any restaurant with a 20-page menu of every possible cuisine on the planet, you should stay away from.

Better to go to Taco Bell where everything is made from the same handful of ingredients. They can guarantee freshness by turning over everything quicker than anywhere else. runs

When I was over in states I went to Taco Bell 3 times, 3 different once, every single time I regretted it having to spending 'unquality' time in the toilet.

Never again.

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