General Discussion

that you show respect by how you come dressed. A funeral parlor visitation is a little different and I will be more relaxed in my feeling about that. But in a funeral setting this is the most serious and solemn moment and I believe people should reflect that in how they dress.

I don't mind if people come to a fine dining establishment in slacks, collared shirt and jacket with dress shoes but I'm not into the jeans, t-shirt, jacket and tennis shoes thing. If they want to sit at the country club bar or restaurant after a round of golf dressed like that then fine. But not at fine dining. Also too many people think of Texas Road House or some other chain steak house as fine dining but they're not. Casual for those places is fine. In fact one would probably be overdressed really if you went to that sort of place in a suit and tie.

I don't go to those places because I can't take the noise and I'm not into the "conveyor" belt approach to food and customers. The places I prefer are the ones where I have actual chefs and cooks rather than "preparers and assemblers". I don't dine out anymore but I used to seek out and go to places where I could ask for a dish prepared a certain way that wasn't "on the menu" per se but I knew the kitchen had everything they needed. I was more than content to wait for however long it took and to pay the price. I tipped very, very well and the staff and ownership/management would come to introduce themselves and we would get to know each other.

I did this even at more casual dining like Sicilian restaurants etc. It was wonderful to have relationships like this with restaurants and I always got a great table, great service and great food. Chefs and cooks would come from the kitchen and sit and converse about how I liked various things prepared and we would chat about recipes etc.

It made "going out" a real occasion for me and the staff at the restaurants knew this would be an enjoyable customer to have and I knew it was mutual.

Some restaurants rebuffed me and didn't want this kind of customer but that's fine too. I'm not just another number and I want restaurants, chefs, cooks and owners/management that are comfortable with customers that are unique and are really into the whole experience. I'm not the 30-40 minute and gone conveyor belt type as so many restaurants desire to "program" themselves" for maximum "turn" of the house.