The Forest for the Trees

I knew that I had opened Pandora's box...

Unable to get to my computer for most of the conversation, I walked around, sick to my stomach, almost unable to negotiate the various responsibilities I had laid out (restaurant business- not my fave part, but the necessary evil- I'd rather just create! ) Like most others, I got to a point where I became wore down with the concern. That's when it happens...

I'm petting the 'house cat' of John E's, Lulu, and I remember this truth:

'We are you, and you are we- WE ARE ONE.' For that point in time, in the midst of such psychological turmoil, I was reminded, by the simple affections of a cat, that the relationship between all of us (industry and non) truly is closer than it seems to have become. Are we the cat and you the petter, or vice-versa? The truth is- we are the same. The guest is VERY much the same part of the family. It is only amplified by the fact that Robin has endeavored to give us a place to talk about it all. In his mind, this should be the place for a Socratic-style discussion, where we all can share ideas as equals...

It held up for quite some time. What has happened, I feel, is that we have fallen into the 'success syndrome.' We, as forumites, are beginning to fall into certain habits that alienate/marginalize the group that truly set us apart as an online forum- the inclusion of the industry. We now hold the power to shut restaurants down. Promise.

With great power comes great responsibility. We all need to see this, and stay our hands when it comes to the locals. Anybody can have a bad day. A process can be flawed. A policy could be screwed-up (Leah/Toast- She's right, they need to figure out a way to change.) Does this mean we all shouldn't go there? No.

I know that this forum is the leader, nationwide, in it's structure, leadership and inclusion of industry opinion (that's why we are set apart from the others- ain't no base, name-calling, bashing, flaming, going on here!) I simply think that we should, moving forward, accentuate this strength. We absolutely cannot place our industry-types in a place of weakness because we know we can 'call them to the yard.' Thay cannot, and will not respond. In fact, they have to give up on it (no other choice.)

Then we lack the ability to see the forest for the trees...

This is a cancer- it starts small, becomes larger and before you know it- death. As in medicine, this needs to be adressed before it becomes systematic and can no longer addressable.

Whether you agree with Chef Lamas' agument on Sea Bass or not, he should be rewarded with your patronage for simply have the huevos to write about something he cares so passionately about. The more interaction, the more brain-drain this forum recieves from local industry-types, the deeper, fuller all of our knoweledge becomes. This should be encouraged by us all!

PS: Hey look, Chef Paley, I didn't mispell your name!!!

I might agree with you. Or I might not. It's hard to tell. The only part of your post I feel that I really understood completely was the quote from Spider Man.

We now hold the power to shut restaurants down. Promise.

Are you saying this has happened?

We absolutely cannot place our industry-types in a place of weakness because we know we can 'call them to the yard.' Thay cannot, and will not respond. In fact, they have to give up on it (no other choice.)

The can and some do. Tony P and Lamas have both addressed issues at their places on this forum. I respect them both for doing so.

Keep stirring the pot. The open dialog you have created can only help bring chefs and us closer. "We" can't know what it is like on the other side until someone tells us.

We now hold the power to shut restaurants down. Promise.

Are you saying this has happened?

We absolutely cannot place our industry-types in a place of weakness because we know we can 'call them to the yard.' Thay cannot, and will not respond. In fact, they have to give up on it (no other choice.)

The can and some do. Tony P and Lamas have both addressed issues at their places on this forum. I respect them both for doing so.

Keep stirring the pot. The open dialog you have created can only help bring chefs and us closer. "We" can't know what it is like on the other side until someone tells us.

I can't say that that has happened, but I do know that the influence of this forum is regarded as such by local chef's.

Chef's shouldn't come here to address 'issues at their places.' That's my point. They should come here to air out their beliefs, new ideas, opinions- without fear of monetary retribution. We all will become better because of it!

BTW...

Chef Hargrove did a great and noble thing yesterday. He threw himself under the bus. Out of passion and dedication. I don't agree with everything he said, but I don't have to. This is the beauty of Robin's decision to make this forum Socratic. Don't get it twisted, this man's food is something I want to eat because HE CARES...

[Robin Garr]

Whether you agree with Chef Lamas' agument on Sea Bass or not, he should be rewarded with your patronage for simply have the huevos to write about something he cares so passionately about.

Speaking only for myself, I am very comfortable and find no conflict in (1) considering Seviche one of the absolute top restaurants in the metro today, and Anthony one of the best chefs; and (2) as I did, both complimenting him for his environmental sensitivity and respectfully raising the point that competent resources seem to differ on the environmental status of Chilean sea bass.

Not disagreeing with you, partner. Critics have always had to balance power and responsibility, and massed critics ("critical mass"?) like this forum should do the same. But note that word "balance." I'm strong in my support of the local indies, and everyone here knows it. At the same time, I'm strong in my support of an open gathering place for consumers and the industry to meet, mingle and exchange frank and civil conversations. I do think it's possible to do both. I don't want to ban negative commentary where it's justified, but I also think it's fair to try to establish a standard in which people who have a problem with a restaurant meal talk to management about it before they trash the place, to their friends and neighbors or forumites. (If you have a temper, I might add that a call a day or two later may be more fruitful than an angry conversation while you're still hot over your perceived mistreatment.)

Whether you agree with Chef Lamas' agument on Sea Bass or not, he should be rewarded with your patronage for simply have the huevos to write about something he cares so passionately about.

Speaking only for myself, I am very comfortable and find no conflict in (1) considering Seviche one of the absolute top restaurants in the metro today, and Anthony one of the best chefs; and (2) as I did, both complimenting him for his environmental sensitivity and respectfully raising the point that competent resources seem to differ on the environmental status of Chilean sea bass.

Not disagreeing with you, partner. Critics have always had to balance power and responsibility, and massed critics ("critical mass"?) like this forum should do the same. But note that word "balance." I'm strong in my support of the local indies, and everyone here knows it. At the same time, I'm strong in my support of an open gathering place for consumers and the industry to meet, mingle and exchange frank and civil conversations. I do think it's possible to do both. I don't want to ban negative commentary where it's justified, but I also think it's fair to try to establish a standard in which people who have a problem with a restaurant meal talk to management about it before they trash the place, to their friends and neighbors or forumites. (If you have a temper, I might add that a call a day or two later may be more fruitful than an angry conversation while you're still hot over your perceived mistreatment.)

Amen, brother.

[Robin Garr]

Chef Hargrove did a great and noble thing yesterday.

I've certainly expressed my compliments to him and my appreciation for his taking on a tough issue. We do have a difference over his decision to post extremely negative comments by third parties without naming them, OR RESPONDING to my suggestion that people who feel that way about this forum lack cojones if they're not willing to bring their issues to me.

He threw himself under the bus.

How so? I see no tire tracks on his back. As you pointed out yourself, Stephen, it's OKAY to express controversial opinions here. I admire Michael for doing so (with the caveat noted), and you'll notice that I certainly didn't censor his comments or the discussion that followed.

Ya know, it used to be criticism was only allowed to the select few writers. Now, everyone can be a writer. That's why I think this conversation is apropos. Everyone of us needs to understand that our words are that important!

Lives and livelihoods are on the line here...

Chef Hargrove did a great and noble thing yesterday.

I've certainly expressed my compliments to him and my appreciation for his taking on a tough issue. We do have a difference over his decision to post extremely negative comments by third parties without naming them, OR RESPONDING to my suggestion that people who feel that way about this forum lack cojones if they're not willing to bring their issues to me.

He threw himself under the bus.

How so? I see no tire tracks on his back. As you pointed out yourself, Stephen, it's OKAY to express controversial opinions here. I admire Michael for doing so (with the caveat noted), and you'll notice that I certainly didn't censor his comments or the discussion that followed.

Certainly not by you, Robin. Nah, in fact, I know you have a deeper respect for him for such comments. That's a non-issue to me. It's the lurkers (yeah, you!) and potential employers that could be at stake. They say the internet is forever. This thing could haunt him the rest of his professional life, for all we know...

(Why did my stomach just turn?)

IWe now hold the power to shut restaurants down. Promise.

Please. Cheddar's is still open isn't it?

Funniest post of the week.^

It's still ok to bash on Cheddars, right?

Stephen, your point applies not only to the restaurant industry, but to business in general.

It is the power of social media. Providers of service and consumers of service are connected like never before. Feedback is immediate and far reaching. I had a conversation the other day with a very famous person (responding to something I posted on twitter) that were it not for the internet I would have likely never had the opportunity to speak to, much less have a conversation with.

It's a wonderful thing.

Having said that. Anthony could come on here and claim that the sky is green and that a sea bass is running for president and I'd still eat at his restaurant because his staff provides great service and he serves amazing food. I have NEVER had a bad experience in his place of business. Ever.

He is proof that attention to detail and hiring the right people can create an environment for success 100% of the time.

And my sample size is not a small one.

And if somebody could PLEASE shut down Cheddar's so I never have to eat there again I would be one happy person.

Somebody gave my wife a gift card to Cheddar's in recognition of something she did.

I told her it was actually a punishment and asked her what she did that was so bad they would want to do that to us.