Todays Sunday Tasmanian, in GP’s column, exhorts us all to join with Anne Ripper, head of TAFE Drysdale, along with Tourism Tasmania, the Tourism Council and the AHA/Restaurant & Caterers Association and contribute to the debate about just what our Tasmanian problems are in hospitality, and how we might best address them.
In the article about this, GP mentions some examples of poor food and service. A few minutes scrolling round our local blogs can also provide you with some outstanding examples of same!
As we discuss those issues often on this blog, here’s your chance to have a more public say if you feel so strongly about it.
I urge you to put pen to paper, or finger to keyboard, and write in to The Mercury, where GP has assured us his Editor “has kindly agreed to make space available to publish any contributions to the debate that come in”.
Sunday, 18 May 2008
Subscribe to:
Post Comments (Atom)
Posts
51 comments:
Of course could be just a sneaky way for Phillips to get the inside goss on an industry that is increasingly closing its doors to him for past indescretions & betrayed confidences.
'Tourism Tasmania, the Tourism Council and the AHA/Restaurant & Caterers Association' are three of the reasons that we have poor standards of service in Tasmania.
My friend tried to open a lounge a couple of years ago and both AHA and Tourism Council members both made strong objections to his development.
When bodies such as these only allow their mates to operate, no new blood enters the industry and we continue to have more of the same.
I'm sure Anne Ripper et al are taking credit for something that is beyond their control and outside their remit...f*** bureaucrats......
Forde hit it on the head ... They are three of the main reasons things are not so well in the food industry. The forth can be placed at the feet of GP and associates, and the fifth hung on the door at Drysdale.
Food has moved on in this town and no one from the groups above has even noticed. The times have changed - smart operators know this and have adapted - they know they have to deal differently to the 'good old days' that GP remembers so clearly.
Rita me thinks GP reads your blog and can see some glory in unleashing the topics often aired here. As he loses relevance (and employment) he struggles to re invent his vitriol and selectively push his wheel barrow laden with his associates produce.
The best action is no action - to do otherwise is to reassure GP of his place in the thick of it.
Bring on a real critic - one that has respect from people in the industry.
(come on Grump you must have something to say about it !!!!)
Cool Room
'and the fifth hung on the door at Drysdale.'
I think a lot of the problems with Drysdale could be fixed by bringing in an one-on-one interview to the enrollment process. Many Uni courses have this to weed out people who just don't have the personality type required.
The same is true with hospitality service, some people just ain't got it and would be better off in another area.
You know what would be really nice? A totally ANON review process for resturants....
How do you mean TG? Do you mean individually all restaurants should have a process for people to anonymously review them?
I would presume that if you wanted to contribute to The Mercury comments on hospitality, you could do so, whether or not you wanted to be Anon or named?
Hello TassieGal
Was that you at Mee Wah yesterday?
Most of Hobart was there, GP holding court with Anne Ripper, Robyn Black, Kathryn Wakefield and Scott Minerverni. Luke and Katrina also.
Good but not extensive selection; all seemed fresh and made in house though. Great chicken feet and unctuous tripe. Worth a revisit, but probably not every weekend - prices ad up pretty damn fast
supping with the devil !
The Food Mafia + add ons planning the next move.
Kitty - wasnt me! I spent yesterday cleaning the house, doing the never ending piles of washing and trying to catch up on sleep.
Rita - I mean basically having someone turn up, order and eat and then write a review. Even maybe a group of people (Gobblers collective?) so the resturant owners dont know and you get the true diners experience. So essentially what GP does, but anonomously.
The main flaw with reviews is the reviewer. There is no ``standard''. They take with them their prejudices and so it can only be a desciption of dishes and prices.
Some have axes to grind. Any review of a place should be taken over two or three visits.
Even then, those who read it only get a very rough indication.
The value for me in any review is often only the entertainment value of the writing!
But if the reviewer sparks my interest, or if the dishes and ambience do, then I'll go....holding my breath and making up my own mind.
If we knew the reviewers TOTAL likes and dislikes, i.e, what they eat over a week, then get an inkling of their state of mind (tetchy, happy?) and health (hungover, acid reflux, arthritis playing up?) then we might, just MIGHT, be able to interpret their review and get insight.
Thanks all for your comments.
Sir G, you're pretty well confirming what I always say - it's just one person's account of an experience, in this case a dining experience.
Kitty - glad to hear about your account of Yum Cha at Me Wah. And yes, you're right - Rita WAS missing from that august gathering at Me Wah! Quite deliberately!
I'll get there, but after the initial flurry dies down.
Actually, that's why visiting a blog site is good, Rita.
You kind of get to know your, Christina and Tassiegal etc's view on these things, so reviews by them are a good guide. They're chatting to us all the time on their views and that counts.
On behalf of the girls, I thank you for that Sir G.
Sir Grumpy is right, after reading your blog for a while you do develop a sense of trust in the regular contributors.
I particularly liked Christina's comments on her Cafe Mojo experience. Not only did they come across as being totally honest and fair, they also raised the difficult issue of when is a public complaint justified.
But it's not just the girls Rita. I found Sir G's comments on Zaika very informative (I'd never heard of the place but I am now tempted to pop in some time and try it).
I like your policy of preserving useful comments by your trusted blog contributors on your website.
Thats cause Rita rocks... ;-)
Thanks Curly. We all contribute to the variety of opinions here, that's why we keep coming back for more, eh TG?
Why isn't Matthew Evans writing reviews in Tasmania? What is he doing?? We all know he is now living here and he was THE restaurant critic in Sydney for the last 5 years. If anyone can write an informed, unobjective review, he can!
Maybe he's feeling his feet, and not wanting to alienate as many as he could if he just launched in, boots and all, and started reviewing at this stage. You should know what us locals are like when we find these mainlanders coming over here and attacking all we know and love!
I like the idea of more reviews, but the key issue is the subjectivity of the reviewer. Someone may say "Chez X is a fantastic restaurant" but if their criteria includes vibrant music, lots of activity etc, yes, it may be great for them, but less attractive for someone seeking a more intimate atmosphere. A good review, therefore, needs to be fairly detailed and a bit more specific. Rita's reviews, by way of example, seem to fit this pretty well, but it probably makes them too long for a newspaper article, and not at all amenable to a simplified star rating.
The reasons why we dine out are many and varied. We may be seeking excitement and energy, or an intimate ambience for a romatic dinner. We may be looking to experience different and unusual culinary experiences, or a familiar, high quality food. We may be looking forward to an evening of conversation with friends, with food almost as an adjunct (well, someone might). Or we might just want something good, served reasonably quickly, so that we can move on to something else.
So it has to be a long review, revealing something about the diner as well as the dining experience. Blogs work well for this.....so lets just keep at it!
Susannah
You're correct Susannah. We dine out for many reasons. I try to paint the picture for readers so they know what the background for selecting any particular venue was, and can build that into their interpretation of the review/account of my experience there.
Exactly Rita.....and what Susannah says is so true. The thing I hate most is the "advertorial" you get in the paper, which is not a true indication of ANYTHING.
I hate those advertorials too!
Why review any restaurant? Do we review mechanics or florists? How about everyone eats and either enjoys or doesn't enjoy the meal or experience. I know I'm in the trade but it has always puzzled me at how so much energy and time goes into reviewing a place and so very little is said about sharing a meal with good company and having the satified feeling of being fed. The best review is to patronise a restaurant, the worst is to not.
There is a veritable ocean of outpourings I would love to say on this topic and that of the state of play for the industry, but to what end? Every couple of years there is a new review into hospitality standards. I've been a big player and small contributer over the years but I have come to the realisation there are so many factors involved, that sorting out the mire would be impossible. Some may see this as a defeatist attitude but it is more a case 'stand back and watch' with yet another attempt to fix a very complex problem.
All credit to Ann Ripper - I'm sure she will give it a red hot go, but with cronyism, corruption and nepotism reaching into all corners of Government and the Public Service I have fears for her success.
Forde and Cool Room have a good point and I will agree on the GP issue. I would add that he is doing this in his self annointed role as the 'Patriach of Tasmanian Hospitality' and quite a clever scam with the cut and paste jornalism he has become renowned for.
In regards to Matthew Evans, I understand why he isn't reviewing. I won't bore the blogging community with details but get a copy of his book "Never Order Chicken On A Monday". That will explain all and give the reader a fantastic insight into thr reviewer world.
MAybe we should start a petition to ban "advertorials"?
Seriously Tassiegal - they are good for a laugh, just like radar promotions ads. Come to think of it they are bloody annoying too.
I don't know about anyone else here, but I'd NEVER take my Heidi to a mechanic that I didn't get a good review of from someone I trust!
Whereas florists all tend to be quite good.
I hear you, HRV. I sometimes wonder about reviewing but we are human and love to know.
I think we do review mechanics, or the RACT does it with their guide for us. And word gets around about everythings, best florist, nice doctor, great barber, good bookshop, tremendous east coast peppermint wood supplier.....we do it all the time.
But food, drink, books, movies, holidays etc are just far too interesting to pass up.
And we love it. Subjective or not, we are even reviewing the reviewer when we lap it up.
Seriously Coolroom, how is one person (Graeme Phillips)responsible for the crisis in our hospitality industry as you say in your point four?
That is such a childish response. Perhaps you have a personal issue with him? Did he not give you a good review perhaps?
Your response highlights the very thing that holds back our restaurants & cafes from shrugging off a very backward, defensive & reactionary attitude toward any criticism.
Everyone bar his cronies has a personal issue with him. This may be a case of reviewing the reviewer, seemily everything is up for critique now as has been mentioned above. And who are the best placed people to do that critiquing? Everyone of course.
Rita, there are a lot of unsung industry heros out there who are trying to improve the industry by there work, businesses, involvement or mere actons alone. Maybe it is time they were recognised in an unbiased and non nepotistic arena such as your blog. 'Rita's Champions of Hospitality' celebrate the achievements of real people, not some washed up hack's mates.
HRV - when you know how Tim Franklin introduces himself on the phone the radar ads get even more hilarous. But they are annoying, and whoever writes them should get a job as a pep coach for depressed grad students...they are always so chirpy happy.
Anon 10:25
You are exposing your lack of understanding of the issues surrounding GP.
Anyone that provides a private service - say constructing a wine list and then goes on to give the establishment a very favourable critique without disclosing an interest - leaves themselves open to a claim of bias.
Likewise if the reviewer had a long standing friendship with an owner or chef in an establishment would it not make it difficult to give an un bias view of their wares.
I have joined a long line of people in the industry who don't give two rats about him and his often poor reviews.
It's been a long time between fry pans for GP - maybe it is time for a change!
You said "(My) response highlights the very thing that holds back our restaurants & cafes from shrugging off a very backward, defensive & reactionary attitude toward any criticism."
May I humbly suggest that in fact it is your blindness that holds back the industry.
The owners I know are very interested in feedback, have had a critique done many times - both good and bad but have no respect for the reviewer.
If you set out to find fault you will find it - but just maybe, you may miss the good things.
Cool Room
Perhaps Coolroom if you cooked things worthy of a good review, surely one will follow, GP or no GP?
Just making sure everyone knows lord bumpy is not me....jeez, can't a bloke hang on to his name dee plums.
Coolroom-You've gone from blaming Phillips to blaming me now, Hilarious as I am in I.T. nothing to do with your industry!
If all restaurant people are so self important like yourself little wonder the industry is in strife?!
Cool Room can stick up for himself...I know, I've copped a blast (ouch).
But he's obviously passionate about his business and adds to the debate, so I think he's entitled to pitch in.
I'm only at the eating end of the business, so hearing from those at the front end is enlightening and entertaining. Even if we don't always agree. I think he has good points here though.
Anon - if you and your business (I.T.) were reviewed by an old Commodore 64 salesman who was mates with your opposition then you would feel the same for Coolroom.
I cook for a living and really like receiving feedback both good and bad. It's important. I think feedback from the paying customer is most important but I also listen to those who review restaurants for a living as their comments can be very insightful, impartial and help to build the business. I wouldn't count G.P. as one of these.
Well said anon 6:50.
Lord Bumpy - I have added your suggestion of 'Rita's Champions of Hospitality'.
Am now waiting for nominations...??
I.T Anon.
Please, at the risk of being rude - go back and read the post's from the begining.
As you said - as a worker in the I.T industry you have nothing to do with the food industry - well maybe your expertise is limited to consuming the product of my industry.
But your input at the level of consumer is vital to my industry.
I as a producer value your input - I may not always act on it but if you declare you interests I will consider it with an open mind.
In past post I have gladly accepted that I must take some of the blame for the state of the industry - but I am one of many trying (quietly) to change things from within.
We all react with horror when someone loses a lease on a business or the prawn vindaloo arrives cold but you have to own and operate a business in the food industry to truely understand the pressures bearing down on us.
I won't bore you with the scoop of icecream saga or the iced vovo's calamity but things are tough and can only get tougher.
If you have a favourite place to eat the best thing you can do is continue to support them and encourage them when they have to increase the prices, its either that or go out of business.
Don't fall into the trap that petrol price increases only affect you.
Cool room
P.S Anon 3.09 - The review that matters are the ones given by my customers. They don't often come with wheel barrows.
Jeez, Rita, this topic always sparks a fire.
That GP bloke has his detractors.
You still haven't convinced me Coolroom.
Cook good food, serve people right, service the market, there is nothing that your industry can say that defies the forces of the majority.
Ignore them at you peril & continue to squeal when things dont go you way.
You will join a long list of try hards that blame their failure on us, the dining public who somehow dont get it.
Wow, what an interesting snapshot of the hospitality divide here in Hobart?!
Rita you sure picked a hot topic this time!
We need reviewers, yes it's subjective but show me a discipline that isn't?
After all, its a thankless task, who can you please?
I think the best bet for all is to stop sniping, cencentrate of what you all do best & let our actions speak for themselves.
The dining public will notice, after all, they are the ones who matter.
we will have to agree to disagree - like dark fibre its only usable once the light shines.
cool room
Steady on Cool Room...this is heady stuff, dark fibre an all.
I thought that was me breakfast cereal to keep me regular.
Check your mushroom supplies, I think a magic might have slipped in somewhere!
And I don't agree to disagree. I mean I disagree to agree....er
coolroom-er yeah, I think I get what you mean.
Like toilet paper, it only gets used once!?
You wallys - dark fibre is an I.T term. Ask the I.T specialist for the meaning ....
Cool Room
I don't really care, Cool Room. I just like food and food blogs, IT is nowhere man.
Nice one Grumpy - it's all about the food and the blog.
Does everyone agree that GP is not the individual to be critiquing this industry. You only have to look at the stains on his fingers and lips to see how much he smokes. If he has any sense of taste left I would be extremely surprised. While I agree that it is always good to open an industry up for public comment, I do not for a second believe that GP or Anne Ripper are the ones to be part of an industry shake-up. They are both irrelevant and ill informed. Together with K. Wakefield and R. Black they should be known as the food bullies, not the food mafia. I have shared food and wine with them all and must say that GP is realistically a drunk and Anne Ripper should stop trying to pass the buck and accept that Drysdale is a substandard service trainer. Stop hiring dinosaurs and cronies Anne and let some real hospitality people work at Drysdale. In closing the Hospitality industry by its very nature suggests you should be hospitable. Anne and her Drysdale cronies are anything but.
P.S I have never had a bad review from GP
Restauranteur
Restauranteur-you probably never had a review from GP because you call yourself restauranteur.
It's restaurateur you silly boob.
Post a Comment