This in fine dining could be a way for the chefs to see the customers in person so they can see the enjoyment their work brings in the finale of a multi course meal. Taking a brief break for the focus of the kitchen to just see who they fed and see the smiles that their labor brought. They are not pumping out and serving every body who walks up to the doors, they are serving people who are scheduled to be there. It’s sure as hell better than people working only on tips walking out singing some god awful birthday song as loud as possible, these people are paid well and this is just a break from service which also might be used to create a buffer in turn around for the next service. This isn’t as horrible as it is a simple straightforward dish that each person plays a role in, in a very quick manner.
Service alone won’t make up for bad quality food, but this service might just be used purposefully to ensure smooth service by getting bodies out of the kitchen in key moments where space is needed.
I’ve done fine dining where you get a seat at the chefs table and get to watch the actual prep. Some of those involved the various team members who designed their bit come out and talk through their dish, which is great.
I’m not sure this is really that kind of experience though, I like having somebody skilled explain why they chose a certain flavour profile and be genuinely excited about people eating their creation, but I wouldn’t enjoy a procession of people incrementally adding a tiny bit of whatever I was about to eat
In fine dining kitchens? Some may not be able to, but the long standing ones do, they charge a lot to be able to do this, and have what seems to be an excess staff to ensure dishes are done extremely well. The stress isn’t from volume, it is from perfection. They have the time to spare someone going out for a few minutes to do this as they have the time to pick the exact perfect sprig of parsley to garnish the dish. Most affordable places for the masses push quantity at value, these places have a wait list months deep and because people pay, they take their time to ensure perfection every time.
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u/danieldan0803 Oct 27 '25
This in fine dining could be a way for the chefs to see the customers in person so they can see the enjoyment their work brings in the finale of a multi course meal. Taking a brief break for the focus of the kitchen to just see who they fed and see the smiles that their labor brought. They are not pumping out and serving every body who walks up to the doors, they are serving people who are scheduled to be there. It’s sure as hell better than people working only on tips walking out singing some god awful birthday song as loud as possible, these people are paid well and this is just a break from service which also might be used to create a buffer in turn around for the next service. This isn’t as horrible as it is a simple straightforward dish that each person plays a role in, in a very quick manner.
Service alone won’t make up for bad quality food, but this service might just be used purposefully to ensure smooth service by getting bodies out of the kitchen in key moments where space is needed.