Trolling on Australia Restaurant Article
Trolls be trollin, their latest feat, taking over the comments section in an article on Australian restaurants facing a harsh winter.
The vast majority of the 206 comments slammed restaurants and chefs, One even blamed the font size on the menus.
Cluey offered his two cents:
Survival of the best. I hope the shake-up will:
1. Put an end to waiting staff who are stuck up/unfriendly.
2. Put an end to waiting staff who don’t know their job.
3. Put an end to age discrimination against older “untrendy” patrons who are turned away from restaurants because they are considered the wrong clientele.
4. Put an end to being forced to wait on the footpath for the chance of a table because there are no reservations taken.
5. Put an end to the need to visit McDonalds after dining out because you’re still hungry.
Some commenters blamed “foodies.”
“LOL Foodies… since when is eating a hobby.”
“Seriously, eating something and expressing an opinion is not a skill. Are all their names Wayne Kerr?”
“Put an end to stuck up Australians especially Sydney locals who think they are all foodies when they dine out.”
Another blamed the chefs.
“Superstar chefs. If I ask for my meat to be well-done, this means I don’t want to see blood oozing from it no matter how much the superstar chef thinks he should not bend to please his customer.”
“As someone who first started fine dining in the 70s, i rarely bother now. In many cases, I think fine dining has lost its way and become a self-indulgent opportunity for egotistical chefs to demonstrate their art. Food should look good on the plate, but if I want an experience in minimalist art, I’ll go to a modern art gallery. You’re a chef, not an artist. Get over it. And if I am served duck, I would like to enjoy th ewhole breast, or the confit leg and a neck sausage, say, not just a few shards of it and 5 dots of the sauce. I want to taste it, revel in it, and then repeat the experience to draw out the flavours and skills that made them, not look at an empty plate after two small mouthfuls.”
Then another chimed in with their own theory, degustation menus are to blame.
I actually dislike degustation menus. Half the time I dislike half of the ingredients being used. Give me a 3 course meal where I can choose the things I like. I also dislike it when you cannot have the sauce etc that you want. For example they might have salmon with a soy ginger sauce and barrumundi with a different sauce, but if you ask for the barrumundi with the soy ginger they say no.
Cue the old people– it’s the font size on the menus!
“And please, I’m old. I can’t help it. And I don’t want to carry my reading glasses on a night out just to read a menu for 15 minutes. An 10 point font in brown on a fawn menu with a glossy finish to reflect what little light there is means we often order what we can read, not what we want. Menus should have BIG print in CONTRASTING colours.”
Then there’s the man who likes to eat alone.
Restaurants are still busy. I hate busy. I hate being seated close to people with annoying habits or even worse, at Sushi trains cramped next to eaters who dominate the food chain. I hate restaurants that require queing to order. I hate the wait to pay the bill after the meal. I hate being ignored. I don’t like shade in the winter. I hate eating with acquantances who want to divide the bill down to it’s closest 2 cents in their favour.
One last gem:
When you order a “meal” it should be a complete meal not just a slab of meat on a plate – vegetables should not have to be ordered as an extra and you should not be charged extra for them.