(Is there a fine line between good service and service that borders on the pretentious? That’s the question asked by HOTELS blogger Guy Rigby, president of Toronto-based F&B consulting firm Octopus)
It happened to me again.
It was very sudden.
I didn’t even have time to react.
I’d just finished my gravlax.
I was taking another sip of wine.
And then wham! Down it went.
“With the compliments of the chef,” she said.
As soon as I saw the ubiquitous martini glass and the festering blob of mush I knew.
I’d been “limoncello-ed.”
I checked with my guest – how many courses did we order, eight? No – two.
I looked around.
Had Uber taken us to the Palace of Versailles by mistake?
Read on at Rigby’s blog: Confessions of a Food Warrior