Consistency

There is nothing more vexing than recommending a restaurant to some friends and being told a few days later that your suggestion was way off the mark.

But I was there two weeks ago and everything was perfect you tell them.
Maybe they say, but yesterday the food AND the service were terrible.

Crikey!

IMG_9517You usually go to a restaurant to savor some particular dishes, and you know exactly what to expect. But sometimes after a few bites, you realize that your favorite fare doesn’t taste the way it should.
Something happened in the kitchen. Somebody left and the new guy is not up to speed.
Blimey! (I watch too many British productions).

In small restaurants you seldom have a “chef” (a skilled professional who is proficient in all aspects of food preparation).
They are too expensive or too ambitious.

You might have a “cook” (a person who prepares and cooks the food) but most of the time the kitchen is run by people who never went to a cooking school and don’t even know how a certain dish should taste.
They go strictly by what they have been told and never bother to taste their preparation.

If a new guy shows up, he is probably not familiar with the menu and preparations will suffer.
And that’s when you fail the “consistency” test (something that does not vary in quality over time).
A major sin.

To be successful in any field, you need to be consistent. You need to fulfill customers’ expectations.
Especially in the fickle food business where you don’t often get a second chance. If dissatisfied, a customer might not return for a long time, if ever.

Nobody can afford to be a flash in the pan, a one-time wonder.
You have to be able to repeat past successes again and again to be credible.
If you can’t, your glory days will be short-lived.

Alain

Cheeky

Every morning while chomping on fruit and oatmeal, I scan the news on the Internet.
Obama in China… Ukraine… Iraq… Ferguson… banks fined (about time)… Kim Kardashian…
What is she up to now? Another provocative selfie?

No siree! This time she went all out with a spectacular display of her most valuable asset.
In Paper magazine’s front cover, Kim Kardashian exposes her fabulous naked oil lathered “derrière » in all its splendor.

It is a perfect, very professional shot and a PR masterstroke for the publicity seeking diva.
As a matter of fact, some people seem to think that it is too perfect (especially that unbelievable thin waist) and suspect that Photoshop might have something to do with these amazing curves.
But let’s not have an ass-inine discussion.

It is obvious that Kimmie is a narcissistic exhibitionist bent on attracting attention, but this time she succeeded beyond her wildest dream.
The Internet is ablaze with pictures of her famed caboose.

Many people believe that this provocative move was orchestrated by her dour looking husband/promoter Kanye West.
She is his personal property and he seems to think that all the attention paid to his wife will favorably reflect on him.
That remains to be seen. The creation sometimes overshadows the creator.

It is interesting to note that over the years, the emphasis of a woman’s anatomy has shifted from top to bottom.
Twenty years ago, boobs reigned supreme. The bigger the better.
Today more attention is paid to the rear end and ever-alert fashionistas have taken notice.
They will wear tight fitting clothes showcasing their gluteus maximus, and if not satisfied with the effect they will seek butt enhancement.
Today’s derriere has to be bigger, rounder and firmer and women will spare no expense to reach that Holy Grail.

There is no question that sex sells, and Kimmie undoubtedly will reap nice dividends for exposing her ass-tonishing assets.
I wouldn’t be the least surprised to see her soon in a national commercial, but better her than any carpet cleaning infomercial.

Alain

 

November vacation

In 1936 the Popular Front government led by Leon Blum granted paid holidays to French workers.

Today France mandates 30 paid vacation days* a year for all workers.
Coming July there is a mad rush of hell-bent urbanites speeding towards the Promised Land of summer vacation.

As a matter of fact, besides politics and retirement, that’s about the only thing that French people are constantly talking about.
In the summer while bronzing on the beach they talk about their upcoming winter vacation, and in winter while sunning on the terrace of a fashionable ski resort they fantasize about their next summer vacation.

The French, like most Europeans take their main vacation in the summer.
There are many reasons for that (mostly kids’ annual break) but summer is probably the worst time of the year to go on a vacation.
All the resorts are packed, service is erratic and prices are sky-high.

Vacation time should not be dictated by the calendar but by the prevalent weather.
If it rains in the summer, wait for Fall. If Fall is inclement, aim for winter.

Fall, especially late-September to mid-November (the fabled Indian summer) is definitely the best time to take a vacation in California.
The crowds are gone, the weather is mellow and hotels rooms are plentiful and cheaper than in the summertime.

IMG_2093

Last Wednesday I happened to be in Sausalito (had not been there for a while) and I was totally taken aback by the astounding availability of parking spaces and restaurant tables.
Instead of seeing you as alien invaders, the locals now welcome you with open arms and will bend backwards to accommodate you.
We found a table easily at the usually packed Le Garage restaurant, and I noticed with pleasure dogs wandering unimpeded in and out of the establishment.
The food was extremely good (steak-frites: $25.00 & lobster salad: $17.00) and the service was excellent. No complaints.

So, if you still have unused vacation time left, now is the time to put it to good use. In the Bay Area!

Alain

*The United States is the only advanced economy that doesn’t guarantee paid vacation.