Chefs and restaurateurs dish the dirt on some burning questions we have about the dining scene.
Ever wondered what restaurant professionals go through when faced with difficult diners? Or what tactics they use to get you to order more? Or, why has dining out become so expensive? These questions and more have certainly come to our minds, so we reached out to chefs and restaurateurs for the answers. Here’s what they had to say.“‘I have aged parents.
"For me, it’s not a bad thing because I feel that having expectations means that there are standards we should aim for. However, there are times when customers are not very well-informed but pretend they are, which can cause misinformation. Ultimately, it’s not about the customers but how we handle situations. If we are in service and know how to manage them, the responsibility lies more with us than with them.”Choon Hoy Parlor's Dylan Ong.
"We’ve also had children watch movies or play games while eating. Worse still are parents who do the same and play puzzle games during the meal. And during the Pokemon Go craze, when I saw customers using their phones, I thought they were taking our pictures. They were actually just catching Pokemon at our restaurant.
“We understand some diners prefer water with their meal instead of wine or beer. However, tap water can negatively alter the delicate taste of live oysters. To ensure a pleasant dining experience, we serve unlimited premium Nordaq water. However, we do not want to profit from water sales. We decided that with water sales, 80 per cent of the proceeds will go towards The Helping Hand charity, supporting a good cause.
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