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cj · 02-11-2004

CJ, there is no Michelin checklist darlin. What are you talking about?
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you really are a putz aren't you?

how does one get rated with michelin if there is no checklist? i'm not using the term 'checklist' literally, but you don't get a rating if you don't meet a certain set of requirements.

this spells it out better than I obviously did:

It works roughly as follows: One-star restaurants are nifty little luxury places with noticeably good food and coddle-the-client service; two-stars are seriously luxurious with even better food, even more waiters and maitres d' and often valets or other personnel in silly outfits to greet you in a private parking lot; three-stars are veritable temples of gastronomy with an army of maitres d', waiters, coat clerks, bathroom personnel, brass polishing brigades and so on, places where you must plead and wheedle months in advance to get a table upon which you may sacrifice thousands of francs -- hundreds of dollars -- for a dining experience orchestrated by an artist-chef. Ironically, all of this ethereal kingmaking in the restaurant business comes from a branch of a down-to-earth company whose main business is making tires.

from: http://www.salon.com/wlust/pm/

so if i have a restaurant with non matching table cloths, don't take people's coats at the door and don't have a valet, then my restaurant couldn't possibly be good?

you must miss out on some really good restaurants with that attitude!!

02-11-2004	#49
cj Members Want to see your own Advertising Here! Join Date: Oct 2002 Location: Down Under Posts: 5,202	CJ, there is no Michelin checklist darlin. What are you talking about? --- you really are a putz aren't you? how does one get rated with michelin if there is no checklist? i'm not using the term 'checklist' literally, but you don't get a rating if you don't meet a certain set of requirements. this spells it out better than I obviously did: It works roughly as follows: One-star restaurants are nifty little luxury places with noticeably good food and coddle-the-client service; two-stars are seriously luxurious with even better food, even more waiters and maitres d' and often valets or other personnel in silly outfits to greet you in a private parking lot; three-stars are veritable temples of gastronomy with an army of maitres d', waiters, coat clerks, bathroom personnel, brass polishing brigades and so on, places where you must plead and wheedle months in advance to get a table upon which you may sacrifice thousands of francs -- hundreds of dollars -- for a dining experience orchestrated by an artist-chef. Ironically, all of this ethereal kingmaking in the restaurant business comes from a branch of a down-to-earth company whose main business is making tires. from: http://www.salon.com/wlust/pm/ so if i have a restaurant with non matching table cloths, don't take people's coats at the door and don't have a valet, then my restaurant couldn't possibly be good? you must miss out on some really good restaurants with that attitude!!