Work at The Restaurant is always interesting, well sometimes. First let me start by telling you I love steak tartar. Let me mention as well that we make a really really good steak tartar. I’m also amazed, that companies still even in this trying time can afford to spend a thousand dollars a person for a cocktail reception. Yes, that’s; $1,000 a person for passed canapés and wine, plus open bar. Happy Holidays.
I’m a person that loves spending and whole heartily approves of luxury; while maxing out my credit card at fabulous restaurants. I approve of treats and wine. Of a lovely setting.
Yet I think, a thousand bucks a head, is a bit much. Considering how much waste is also involved with a high end open bar, people not only feel like over ordering but don’t really finish all their food or drink. They nibble and forage. They abandon drinks; they don’t defend their beverages as though they bought them.
What struck me the most, was the lack of class in the patrons. Most turned their nose up and away at the steak tartar and waved me away ever so un-gracefully as quail eggs passed by. One man even requested, half jokingly (in his cheap suit), that I sauté the steak in butter and bring it back to him. I smiled.
I was mostly taken aback by how many people were unwilling to trying something new. Or even at the behest of the event planner, who raved about everything that walked by. How much people felt to just waste and waste.
The dismissing of a large amount of money. I hate to even advocate turning away business. Yet, the ethical part of me, wonders. “Wouldn’t it have been so much in keeping with the holiday spirit”. If this company took a slightly cheaper approach, paid just $500 dollars a head and donated the rest to a worthy charity, now how bad could that have been. I mean, they weren’t eating the steak tartar anyway.
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