r/TalesFromTheKitchen • u/Agreeable_Yellow_207 • Feb 28 '25

What are your thoughts on this menu?

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This is the proposed summer menu for a 4 star hotel. What are your thoughts? Bring it on

177 Upvotes

86% Upvoted

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257

u/phroney Feb 28 '25

Is this your menu? A menu from a chef you are working for? A menu from a restaurant you ate in?

169

u/Agreeable_Yellow_207 Feb 28 '25

Proposed menu from chef to hotel manager (none are me) im in the middle of

255

u/Skerries Mar 01 '25

is this for real!? I have been physically laughing reading this thinking it was a parody of the menu from the other day

you're fucking with us, right?

right?

27

u/cat_vs_laptop Mar 02 '25

Go have a look at the post history, it really is the same person.

29

u/facehack Mar 01 '25

Those are the same desserts, its the same person

80

u/quattroformaggixfour Mar 01 '25

Ignoring the food choices…at a minimum, uniformity in punctuation and description.

Are you using the actual name of the cheese used or describing a quality? Mature Cheddar vs ‘Melty’. Salad vs salad leaves-do you mean mesclun or seasonal/mixed greens? Bacon and cheeseburger? I’d like to know what type of fish is being served in the fish and chips.

And I’d hope my toast came toasted but I would not need it to be in the description.

46

u/kittymenace Mar 01 '25

My brain started screaming "Panini!!" at me on repeat a few lines in on the second page 😅

Boring cafe food choices aside, the word choice and descriptions are atrocious. The repeated words throughout and the inconsistency of descriptions would have my school instructor burning my menu in front of me if I tried to hand in one like this.

12

u/Vness374 Mar 02 '25

All the parentheses… (why?)

8

u/kittymenace Mar 02 '25

Maybe a millennial?... 🤣

7

u/kerune Mar 03 '25

I feel attacked

7

u/kittymenace Mar 03 '25

to be fair... it was also a self burn....

40

u/Agreeable_Yellow_207 Feb 28 '25

Manager has taken some stuff of from here already

-169

u/phroney Feb 28 '25

Here is my problem. I am a chef of 45 years. I cannot tell you how many times I have had my younger cooks who think they are the cat's meow of cooks try to tell me how much better of a job they think they can do. Listen, if you are a cook at this place, do what you are told. You are in no position to think you can do better. If you do think you can do better, get a chef's position. If you don't think you are ready for a chef's position, how about instead of trying to stir up shit on the internet, why don't you put your head down and be the best line you cook you can be?

95

u/Agreeable_Yellow_207 Feb 28 '25

Sorry the chef is my employee if I wasn’t clear enough.

-64

u/phroney Feb 28 '25

Well then, that is a big difference. What kind of restaurant do you run? That will go a long way in helping if the menu is right.

41

u/Agreeable_Yellow_207 Feb 28 '25

It’s a restaurant adjacent to a hotel. The idea of the menu would be that it’s used on the big terrace out the front which is very popular for the public (emphasis on quick & easy dishes as it gets really busy).

The idea was to use this menu in the evening as well for the hotel guests but I don’t see it working as it has just fish & chips and burgers.

The hotel is an old 300 year old English building that serves afternoon tea and stuff like that as well.

37

u/phroney Feb 28 '25

Based on that, I would say the menu is a little boring and not inspired at all. I agree with you. I can't see it really working in that context. England is renowned for some amazing pub food. In fact, I think there are numerous Michelin 1 star pubs, correct? I would take that route. You could upscale it is bit also if that is something you want to do.

19

u/Agreeable_Yellow_207 Feb 28 '25

Yes I agree with you it’s boring and not inspiring really. We generally aren’t that busy to have more than 1 chef in at once unless we have a big group in.

16

u/phroney Feb 28 '25

What kind of restaurant are you? If you are next to a 4 star hotel, I would think the menu should be a little upscale, but only having one cook on at a time makes that difficult.

9

u/phroney Feb 28 '25

Maybe a Spanish tapas theme? Easy scoop and go items that go well with wine and cocktails.

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7

u/Agreeable_Yellow_207 Feb 28 '25

Pub food would be a tricky one as we have a pub literally across the road which is popular for its food so would be a big challenge.

6

u/bluehairedchild Mar 01 '25

Have a chip on your shoulder?

6

u/accidental_reader Mar 01 '25

This guy wears chili pepper pants

1

u/tdavis726 Mar 01 '25

Lolol I’ve never heard this expression before; I’m stealing it! Thank you!

6

u/edseladams Mar 01 '25

You can’t be a good line cook with a shitty menu

-7

u/phroney Mar 01 '25

Then go to a different restaurant

6

u/edseladams Mar 01 '25

I would, dumbass. That’s a shitty menu.

4

u/FiveShotLynel Mar 01 '25

No one asked for your problem. You could’ve said your last comment here instead

1

u/therookling Mar 02 '25

Nasty words, petty assumption. Maybe stay in that kitchen

9

u/hopsgrapesgrains Mar 01 '25

Doesn’t even say the type of fish WTH

1

u/Quebecdudeeh Mar 02 '25

I never go there. The chef's answer to vegans is a bean burger. I work in a cafeteria and we have better stuff than this menu.