Friday 10 September 2010

Commenting on Rita's Bite

Much as I love people commenting on the posts here on Rita’s Bite, it would be great if people selected a fake, random name for themselves (like Sir Grumpy, or Cartouche), so that when they post a comment on any subject, we can instantly respond to that particular comment.

When you’ve got 20+ Anonymous comments made by many different people, as in the case of the Sweet Envy post, it’s REALLY hard to tell who said what about something.

I’m happy for you all to be Anonymous, but would prefer that if someone wants to respond to a particular comment, then they can – as they currently do with, for instance, Sir Grumpy.

Consider what the real purpose of a blog is: for me to have my say; for you to have your say; and for all of us to share opinions and views, and have general discussions about food and hospitality.

You can still maintain your anonymity, if that’s what you’d like, but try selecting the NAME/URL option, instead of the ANONYMOUS option, click on that, then use whatever name you want where it reads NAME. The URL section is optional, so you don't need to fill that out.
Posted on by Rita
37 comments

37 comments:

Joanne said...

Happy to go along with that suggestion Rita. It would make your blog a lot easier to read.

Nuf Sed said...

Some of the anons on here are self-promoting deadbeats anyway, always out to try and start a fight, etc.

Seems likely that everyone developing some sort of name and 'personality' is the way to go!

Some people are really creative with names too, (Sir Grumpy!!) so it's good to see some imaginative names being used....

John Howard said...

Good idea Rita :D

Now everyone can see that I read your blog, haha

Fake Name said...

No problem Rita.

Though I think we should call a troll a troll and I so name those "self-promoting deadbeats".

Anonymous said...

Yes, Rita... I have said before at least you have an identifiable target when you use a nom de blog.
I confess guilt... sometimes wanting to have right old dig at someone, using anonymous instead of Sir Grumpy.
But I have resisted. If you have to put a name to it (even fake) I think it makes you tend to modify your bile. Weird, eh? After all it's just an assumed name.
In the very early days of this blog (oh, say 1834) I started just using anons but felt I offered a concentrated target with Sir G.

Fake Name 2.0 said...

Nuf Sed your the only one who self-promotes

Sir Grumpy we love your name, it suits you.

Christina said...

I'm sorry now I didn't put more thought into it, what you see is what you get, Christina.
I do agree though.
I do tend to get used to the personality of a name rather than 300 anons.
At least I know how to take a person and their comments when I can get used to them.
Much love to all.

Anonomouse said...

The worst part is that you put down a post, which not everyone will agree with, then some a-hole wants to come along and rip it apart - using the Anonymous moniker.

Cartouche said...

Oh shit it works. new there was a reason I was considered as just your average knob head with a knife. Does this make me computer literate?

Anonomouse said...

A dead-set genius! :D

Tassiegal said...

I'm me and thats all there is to it!

Anon2 said...

I've chosen to be a specific 'self promoting dead beat' anon. By the way John Howard, are you the actor or the former Prime minister?

Forde Montgomery said...

Missed a golden chance to fill your super fund Rita. You should auction off the name 'Hero Chef/Owner Who Is Moving To Syd Because No One Here Appreciates Me' - 99% of the anons would bid I'm sure :)

Sommelier said...

Oh I don't know. I've met maybe 40 chefs in my lifetime who have worked in Tasmania and about 80% of them are saying very similar things:

- You can't get quality staff in the state to do the food you want
- Suppliers are pretty bad. They are late, send out substandard produce and or charge a fortune for it because there is no competition
- The Tassie locals, who are your bread and butter in winter, are a tough crowd . They like their food ultra simple, which is tough when you are trying to do a certain style of food to bring critics, make a name for yourself and or have international guests. You're employed to bring these people but the locals won't let you and don't support you. So the chefs leave either from getting the sack or unachievable goals. In other words nothing progresses in Tassie.
-There are a select few industry figures who get preferential treatment
- You can't pay your staff what they deserve to keep them their, nor do you get paid enough to stay. You've got to make a living somehow, and chefs are paid a pittance anyway, so if you can move to another state doing the food you want, or learning at places doing great food, then why wouldn't you?

I'm sorry, but the "Hero Chef" comment is untrue. If people are leaving, and leaving quickly, then why aren't you taking a good long hard look at yourself? You can criticise them all you want, but when career chefs, who have worked in a variety of establishments - from Michelin Starred restaurants to 5 Star Hotels to gastropubs, and have had successful restaurants in many states who know their shit leave, then you've got to ask yourself why? Of that 80%, about 30% of them are locals.

Snuva said...

I've been Snuva so long I think more people know me by that name than by my 'real' name! :-D

Rita said...

Sommelier - I agree with all the points you made. Couldn't have put it better myself. I think those are truly valid and current reasons why I get concerned about new chefs, new restaurants etc opening up here. Us locals are such a tough crowd, as you say, and that DOES make it so hard for any chef who wants to break away from the Chicken Schnitzel-eating clientele mould. I know that's a gross generalisation but those are my observations.

Yes, we DO have alternative eating venues for those who want more from their dining out experience, but the majority of diner-outers in Tassie prefer the simple and known, tried and tested, food to the perceived fancy-schmancy stuff like pork belly, or beef cheek, that us others prefer!

Anonomouse said...

Oops. Put the wrong name down. Use Sommelier on another site for discussing wine. My fat fingers hit the S rather than the A...

I suppose as a chef you have to adapt to your market, but if for 9 months of the year you are doing one thing - which you are told to do for the 12 months of the year - and then winter comes along...

One big problem is that the locals really don't provide enough business to be open in winter anyway. Even doing the food they want, there are some nights where you may only do 20 people.

I think I question the direction that Tasmania as a whole sees itself going in. Owners want one thing, locals want another and chefs want something else. The owners can often be clueless, the chefs can often be arrogant and the locals can be part clueless part arrogant.

I think a few of you need to sit down and figure a few things out. What direction restaurants should go in (standards, identifiable culture etc), how do we cater for everyone's needs, how do we keep up our standard of produce, how can we keep staff and give them the support and training they need etc etc.

Tassiegal said...

Totally random left field suggestions. IF chefs/owners dont think there is enough people around during winter to support a full resurant doing what THEY want, why dont they all get together, rent one space and take 2 nights each? That way we get our fixes of our favourites, they get a bit of a break to discover new stuff and any maintence etc that needs to be done on everyone elses buildings etc can be done.

Anonomouse said...

It's not a matter of "IF". It's a factual statement.

And I don't think your suggestion would work. Could you imagine the politics and egos involved to be that establishment that is hosting. Not to mention the fact that there are hundreds of restaurants to cater for.

Forde Montgomery said...

Yawn, being in business is all about meeting the markets needs. It is not about everyone supporting what you want to do. The fact is the chefs who can't cut it here are NOT business people. Which is why they retire to mediocrity on the mainland. Letting talented business people run the restaurant whilst they do their 40hr/week job.

My initial comment was more direct at the number of 'hero chefs' who post on here about leaving yet fail to coincide with any restaurant closeures. But the arrogant 'I should be supported' approach to business is also a major peeve of mine.

Forde Montgomery said...

i.e Ask any failed chef anywhere why they failed and they will provide a list such as yours Sommelier. It's not a Tas thing, its a personal failure thing.

Anonomouse said...

Then how do you figure that they have had succesful restaurants in multiple states and in multiple cities? Blind luck?

Anonymous said...

Hi Forde, Simon West is no failed chef-he wasn't supported here but goes to the mainland & guess what, gets one of the highest ratings for that paper(the Sun)
rechee

Anonomouse said...

My point in case exactly. Excellent chef, but gets bugger all support from many of the locals who whinge the food is too expensive/small/"out there"/pretentious or whatever.

What about the guy that was employed by PB to run the show? The ex-hotel chef? Was it David? Locals and critics despised him and gave him absolutely no support whatsoever. You can go back through this site and bring up any number of examples. A bloody good chef from many peoples perspectives, who was very successful at multiple outlets on the mainland, that the locals hated because he was a blow in.

He had to bring his own staff because he couldn't find good staff. No wonder he left. Like shit guys. Show some bloody support. He may be a blow in but he may end up been better than the rest if you gave him half a chance.

I don't whether they had the same experiences as those other 40 or so chefs I've met, been friends with or whatever. But it wouldn't surprise me.

Anonymous said...

Anonomouse,

PB's David Martin might have been a good chef but we never saw that. His food was never impressive nor did it appeal & for such an apparently qualified chef, it was downright dissapointing

He bought in his own staff because thats the way he operates, unwilling to train those around him. Its always the easy option just to fly in a crew rather than try to train the locals. Its such a short term view but entirely consistent with Davids tenureship at PB-Short term.

Think for a moment the positive impact his training could have had on our local chefs.

When that venue opened it was staffed with all local people except the Executive & sous chefs and ran for 4 years this way.

The reason David didn't get any support from locals is simple.
He was arrogant, dismissive & unpersonable.
The staff would also share this opinion.
He flew in and out of Tasmania and didn't show any real interest or engagement with the community in which he had chosen to work in.
He also never delivered on his promise to seek out local suppliers & support them, in short he did not support us.

It had nothing to do with being a blow in-Burgess, Moyle, Patey, Smith, Cumper, Leban are all blow ins and are are very well supported both by customers & critics alike.

David Martin failed to live up to the hype & left with his tail between his legs and to suggest this was anyone elses fault but his own is totally misinformed & deluded.

Anonomouse said...

Totally disagree. I thought his food was fine - he was given an objective to follow from PB and he followed it from all accounts I have heard.

Thousands of chefs bring their own staff with them. Gordon Ramsay when he left Aubergine ring any bells? What about Ryan Simpson from The Goose in the UK?

Then there is the point that chefs follow good chefs. Tess from Marque IV followed Foreman everywhere. Franck Cerruti has followed Ducasse throughout his entire career. Khan Denis and Catherine Adams have been with Neil Perry since day dot - through the successes and failures. Are you going to tell them not to come when they know what you want because the locals are upset? Besides, he didn't staff the entire place with his mates. I know half a dozen people who worked at PB when he was there. And the locals far outweighed the blow ins.

Why did he need to be personable with the locals if they aren't supporting him? If someone is causing me grief I'm not going to give them the time of day. Same with his staff. Just because he wasn't a local.

Or look at it this way. Maybe he is just a reserved, quiet and shy guy? Maybe he was homesick? Maybe he had problems back where he used to live and had to fly in and out. Maybe he just didn't like Tasmania. Not everyone does you know. Why do people need to come in and brownnose the locals or those industry figures I mentioned earlier?

If the local suppliers aren't providing food of the standard he wants you go offshore. Every restaurant does it. You can go to 90% of restaurants in this state or even in the world and as much as 80% may be imported. The locals seem to think you can get everything here consistently and of a good quality and price. You can't. He did what he had to do. Or as he would say "Job done".

Anonymous said...

I have to ask anonymose-why are YOU still here if you seem to bag the place so much?
I know many operators here who are very happy with their businessess & customers who also feel the same way. Maybe you are just unhappy?

Anonymous said...

Boy anon you sound like a David Martin apologist ha ha, poor old David, so misunderstood, such a unappreciated creative genius, what a great impact he had here, what a legacy. what a shame, whatever

Anonomouse said...

Constructive replies... Nice to see...

Forde Montgomery said...

Well done, you came up with one good example (Simon West). One example does not mean we should run down the entire state as some sort of culinary backwater. The fact is IF you have the business skills you can/will be successful in Tasmania. If you can't attract the customers you want, then YOU have failed in the marketing department. It's not 'Tasmanias' fault, it's your own.

Forde Montgomery said...

Actually Simon West is a terrible example, he simply went home!

As for 'Tasmanians aren't prepared to pay' I seem to remember Jamie Olivers' place getting similar complaints in Melbourne, as well as Guillaume at the Opera House and who can forget the shock and awe with Rockpools Wagyu Burger prices?

These are not Tas problems, they are problems faced by owners all over the world. We should stop listening to the excuses of the failures and instead focus on the wisdom of the success stories.

lemon curd said...

Here here.

Bit sick of the broken rec...broken rec...broken rec...broken rec.....

The problem is, lads, is that if you continually pedal the negative tune, people stop considering what you say and completely tune out.

We know what the problems are, they are well documented here, in the press, and at knock off drinks in venues across the state.

BORING. What would make interesting reading are constructive suggestions to fix the problems, that do not involve bagging out your market (which include comparisons to other regions/restaurants/countries) - that's the easy way out.

The Cure said...

"We know what the problems are, they are well documented here, in the press, and at knock off drinks in venues across the state"

And nothing has changed...

lemon curd said...

Mmm yes I know - methinks you missed my point. What can we do about it? Like seriously? How do you change problems with suppliers? How can we source the produce that generally gets exported?

I'm just interested in creating a bit more of a constructive forum then saying "It's all shit" and not suggesting ways to improve it.

Anonymous said...

saw PB's owners breakfasting at Lotus Eaters yesterday whilst getting my latte-maybe their barista broke his coffee making arm as well!

Anonymous said...

To Anon 7.20 and 10.46

I have been reading through the thread looking for info on PB’s current situation after their close down period as I was there only 5 days ago and OMG not good…………I also and had to make comment regarding your ill informed Martin hating remarks.

I worked in the PB kitchen with Martin for about 14 months (and might I say the best period to work at PB perhaps only second to the Cumper days) so I can tell you on good authority the two comments above are completely incorrect, misinformed and simply lies. They sound like they are a minority view from possibly a disgruntle staff member, CEO, owner, insane baker or overly expensive supplier.

To list a few of the local suppliers Martin used.
Nut Patch
Spring Bay mussels and baby abalone
Bruny Island oysters
Rogers trout from down the road
The local jam maker
Tassel salmon
Local crayfish from local fisherman
There were more however cant remember them all

We used a large dry goods supplier and fruit and veg both from Hobart, I cant remember the name.

Martin did the job he was paid to do after repeated requests from the owners, he was on a fixed term contract, made his money and then simply moved on, he is a nationally exclaimed corporate exec chef and didn’t need to, nor was he there to impress anyone including suppliers or critics. You are correct, he wasn’t interested in Tassie so move on people as Im sure he has, Im more interested in what we are doing in Tassie with our own guys so we don’t have to fly them in…………………….

Anonymous said...

I don't think Anonomouse 10.46 had anything against him. It looks to me like he defended heaven and earth out of him. Here is what he/she said:

"My point in case exactly. Excellent chef, but gets bugger all support from many of the locals who whinge the food is too expensive/small/"out there"/pretentious or whatever.

What about the guy that was employed by PB to run the show? The ex-hotel chef? Was it David? Locals and critics despised him and gave him absolutely no support whatsoever. You can go back through this site and bring up any number of examples. A bloody good chef from many peoples perspectives, who was very successful at multiple outlets on the mainland, that the locals hated because he was a blow in.

He had to bring his own staff because he couldn't find good staff. No wonder he left. Like shit guys. Show some bloody support. He may be a blow in but he may end up been better than the rest if you gave him half a chance.

I don't whether they had the same experiences as those other 40 or so chefs I've met, been friends with or whatever. But it wouldn't surprise me.
September 18, 2010 10:46 PM"