Faux Fine Dining Hate Thread - $20 for a taco

[Stoneheart]

What country if you dont mind me asking? West Europe is expensive compared to east where I am from.

germany. but the burger is so expensive because of the expensive and nice stuff in it.

 

[Overwritten Tapes]

germany. but the burger is so expensive because of the expensive and nice stuff in it.

I miss Germany. I lived in baden wurtemberg in the 90s, when it was still kind of germany. I went back in 2011, and went to the club with my cousin and his friends. Only 2 of our crew were actual Germans, out of like 8 or 9 people.

 

[Mukhrani]

I saw a video of a lady eating at the Ritz in London at one of those prix fixe deals and it looked to be an actual decent value for fine dining, and everything looked lovely with traditional French fare which to me is one of the only things I'll pay 'fine dining' prices for because it's often actually a pain in the ass to make at home.

Looked at Ritz locations in major cities around me - literally every one has some faux fine dining Latin fusion bullshit restaurant with terrible reviews for bad service. If I'm going to the Ritz, which is a luxury FRENCH hospitality institution, why the fuck would I want a shitty $50 taco? I HATE this trend in the US.

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

Not quite fine dining, but Five Guys Burgers and Fries pioneered the concept of overcharging for what is barely better than typical fast food slop. I remember going there once (and only once) with a relative and even though we didn't get anything big, between the two of us it was nearly 40 dollars for rather average food. Never again.

Fatties love that they serve you 50 lbs of mediocre fries with a price tag to match but it's just such a waste of money. If a restaurant has big portions of food that makes good leftovers, I'm happy to go there, but burgers and fries are not in that category.

"Steaming the Burger" is a traditional New England presentation. Each region of America is pretty autistic with how they go about things. For whatever reason the founder of Five Guys decided to go with that method over others.

It's an Albany expression.

 

[SpiderBitch]

The best most generous food ive gotten at a restaurant was at a spot that handled their orders via an excel sheet maintained by the combination cashier/cook

 

[mindlessobserver]

Fatties love that they serve you 50 lbs of mediocre fries with a price tag to match but it's just such a waste of money. If a restaurant has big portions of food that makes good leftovers, I'm happy to go there, but burgers and fries are not in that category.

Its literally potatoes. It costs them nothing too give large portions of fries. Especially since its from raw potatoes. Large portions = less waste. If they have too much inventory you order a small and you get a large anyway. If they have too little, the large still looks large to your untrained eye. Massive piles of the stuff being comparative only if you are constantly going there. Which you are not. So you order a large when they are short, and get what would be a small when they are over stocked and you won't know the difference.

 

[harbringer883]

Considering I can make my own burger in like 20 mins for 1/4 of the price at mcdonalds that's tastier and healthier, I rarely eat out on my own.

 

[Temu Glock Switch]

I like to go out to eat on date nights. I adopted the rule of not going anywhere with more than two locations, and that has cut down on the overpricing issue substantially.

 

[SirCliveSinclairdabbing]

Going back to fries (chips in English)
if you're sitting down at a British restaurant and over 1/3 of menu items have chips it's all defrosted slop. A company (used to be called 3663) supplies all these restaurants the exact same things and the contract always starts with how many boxes of chips are you ordering each week. So lots of chips on the menu is always a good sign to walk.

Outside of that, restaurants in the lake district/ peak district/ you get the idea have mostly avoided pajeeting the kitchen and still employ British people that care (at village/town level), these are the restaurants to trust the Michelin guide book on still. More tourists = more slop, always has, always will.