Comments on: First peek at Dan Hunter’s Dunkeld degustation http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: Damian http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/comment-page-1/#comment-61436 Damian Tue, 07 Jun 2011 08:11:11 +0000 http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/#comment-61436 Just reading this interesting topic. In regards to Leahs comment, sorry but i really must strongly disagree. I've been hospitality worker for a very long time, having worked with some amazing people. Customers have a lot to answer for when it comes to arriving on time (or not), when they order and what their time expectations are. We use to stagger our booking at 7, 7.15. 7.30, 7.45. 8, 8.15, etc. but everyone would turn up at 7.45-8, expecting to order and have their meals straight away. I've had customer crack the sads with me because they had to wait over an hour for their meal, even though upon ordering i told them it would be atleast an hour before they would see the first course, because they arrived late. Everyone customer thinks that they can order at 8.00 and get their food straight away, even they have been told there would be a wait. Leah, your comment is a typical 'im the only person who matters' view. Another table arrived at 8pm for a 7.30pm booking, they were pissed to find that i had given away their table (even though i had tried to call them) and would have to wait until around 8.15. The table recieved the first course at around 8.30, 10 minutes after ordering. He 'head' of the table said that it wasnt good enough that his table had to wait an hour for food. Great customer logic. Good staff do the best they can to manage an influx at the same time, including telling customers their will be a wait. But for people like you Leah, it will never be good enough. Another point is that being a regional area, its often harder to find better than average floor staff. I understand that sometimes things dont work in restaurant, but people like you Leah need to understand that its also up to the customer to do the right things as well. But of course cutomers are never wrong. Last anecdote...I had a customer at a high end golf club go nuts at me for getting his order wrong. I apologised for the error and fixed the mistake. He continued to berate for the rest of the night, until I said jokingly in front of the table 'If if only there was a way to find out if it was actually me who made the mistake!' Following with 'Cause I'd put $1000 on it that it wasnt me.' Insensed at my clear lack of respect, he took the bet. What he didnt realise was that for many years I had used mini disk recorder (in later years an mp3 player) to record orders while at work, especially with bigger louder tables, as to not make mistakes. Needless to say that i had not made the mistake, he did! I didnt not receive any form of an apology , a tip nor my $1000. He later on in the same week wanted me sacked for embarrassing him. What Im getting at Leah is you wont hear many people take about the positives of a night out, more often than not the negatives, or their perception of the truth. Hospitality workers can get it wrong, but (through my experiences) more often than not its the customers who are at fault. Just reading this interesting topic.
In regards to Leahs comment, sorry but i really must strongly disagree.
I’ve been hospitality worker for a very long time, having worked with some amazing people. Customers have a lot to answer for when it comes to arriving on time (or not), when they order and what their time expectations are. We use to stagger our booking at 7, 7.15. 7.30, 7.45. 8, 8.15, etc. but everyone would turn up at 7.45-8, expecting to order and have their meals straight away. I’ve had customer crack the sads with me because they had to wait over an hour for their meal, even though upon ordering i told them it would be atleast an hour before they would see the first course, because they arrived late. Everyone customer thinks that they can order at 8.00 and get their food straight away, even they have been told there would be a wait. Leah, your comment is a typical ‘im the only person who matters’ view.
Another table arrived at 8pm for a 7.30pm booking, they were pissed to find that i had given away their table (even though i had tried to call them) and would have to wait until around 8.15. The table recieved the first course at around 8.30, 10 minutes after ordering. He ‘head’ of the table said that it wasnt good enough that his table had to wait an hour for food. Great customer logic.
Good staff do the best they can to manage an influx at the same time, including telling customers their will be a wait. But for people like you Leah, it will never be good enough.
Another point is that being a regional area, its often harder to find better than average floor staff.
I understand that sometimes things dont work in restaurant, but people like you Leah need to understand that its also up to the customer to do the right things as well. But of course cutomers are never wrong.
Last anecdote…I had a customer at a high end golf club go nuts at me for getting his order wrong. I apologised for the error and fixed the mistake. He continued to berate for the rest of the night, until I said jokingly in front of the table ‘If if only there was a way to find out if it was actually me who made the mistake!’ Following with ‘Cause I’d put $1000 on it that it wasnt me.’ Insensed at my clear lack of respect, he took the bet. What he didnt realise was that for many years I had used mini disk recorder (in later years an mp3 player) to record orders while at work, especially with bigger louder tables, as to not make mistakes. Needless to say that i had not made the mistake, he did! I didnt not receive any form of an apology , a tip nor my $1000. He later on in the same week wanted me sacked for embarrassing him.
What Im getting at Leah is you wont hear many people take about the positives of a night out, more often than not the negatives, or their perception of the truth. Hospitality workers can get it wrong, but (through my experiences) more often than not its the customers who are at fault.

]]> By: Leah http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/comment-page-1/#comment-55724 Leah Fri, 28 Jan 2011 09:10:12 +0000 http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/#comment-55724 That's a poor excuse, if they don't want everyone arriving at once, don't take so many bookings for that time. It's as easy as saying "I'm sorry, we don't have a table available at 7:30, can I fit you in at 8? Don't blame the customers for your poor service! That’s a poor excuse, if they don’t want everyone arriving at once, don’t take so many bookings for that time. It’s as easy as saying “I’m sorry, we don’t have a table available at 7:30, can I fit you in at 8? Don’t blame the customers for your poor service!

]]> By: I’m not embarrassed to say I like the veggies at Carlton’s Embrasse. | kuchnia.wpblog.pl http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/comment-page-1/#comment-46279 I’m not embarrassed to say I like the veggies at Carlton’s Embrasse. | kuchnia.wpblog.pl Sun, 26 Jul 2009 08:25:29 +0000 http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/#comment-46279 [...] the same vibe as what’s going on with Dan Hunter at the Royal Mail Hotel, but inner [...] [...] the same vibe as what’s going on with Dan Hunter at the Royal Mail Hotel, but inner [...]

]]> By: I’m not embarrassed to say I like the veggies at Carlton’s Embrasse. And more… | Tomato http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/comment-page-1/#comment-46274 I’m not embarrassed to say I like the veggies at Carlton’s Embrasse. And more… | Tomato Sat, 25 Jul 2009 05:45:41 +0000 http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/#comment-46274 [...] the same vibe as what’s going on with Dan Hunter at the Royal Mail Hotel, but inner [...] [...] the same vibe as what’s going on with Dan Hunter at the Royal Mail Hotel, but inner [...]

]]> By: Ed http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/comment-page-1/#comment-15170 Ed Tue, 30 Oct 2007 04:22:56 +0000 http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/#comment-15170 Had a chat with the maitre d' at Dunkeld yesterday, Lok Thorton. He was saying the problem is that everybody arrives at the same time - around 7.30 - which causes a log jam in a kitchen that, because it is in the country, isn't as well staffed perhaps as in the city. He says he is also going to become stricter on people who don't arrive at their allocated times - maybe with a 10 minute limit for lateness. It sounds strict but i believe this is a problem for all restairants especially on friday and Saturday nights. Had a chat with the maitre d’ at Dunkeld yesterday, Lok Thorton. He was saying the problem is that everybody arrives at the same time – around 7.30 – which causes a log jam in a kitchen that, because it is in the country, isn’t as well staffed perhaps as in the city. He says he is also going to become stricter on people who don’t arrive at their allocated times – maybe with a 10 minute limit for lateness. It sounds strict but i believe this is a problem for all restairants especially on friday and Saturday nights.

]]> By: Ran http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/comment-page-1/#comment-15053 Ran Mon, 29 Oct 2007 00:56:59 +0000 http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/#comment-15053 yeh i have a backlog of blogs to get through but will definetly blog it. I thought that was him, he didnt look that happy, I think most people had to wait a while, I am a particularly bad person when it comes to waiting (which is why I liked Nobu so much I think, no waiting! and yumcha...) yeh i have a backlog of blogs to get through but will definetly blog it.

I thought that was him, he didnt look that happy, I think most people had to wait a while, I am a particularly bad person when it comes to waiting (which is why I liked Nobu so much I think, no waiting! and yumcha…)

]]> By: Ed http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/comment-page-1/#comment-15050 Ed Sun, 28 Oct 2007 23:54:20 +0000 http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/#comment-15050 I can confirm that was Stephen Downes! Shame you had to wait so long. An hour between courses is a long time to wait. I wonder what Stephen's experience was like? Hope you are going to blog it. I can confirm that was Stephen Downes! Shame you had to wait so long. An hour between courses is a long time to wait. I wonder what Stephen’s experience was like? Hope you are going to blog it.

]]> By: Ran http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/comment-page-1/#comment-15049 Ran Sun, 28 Oct 2007 23:21:43 +0000 http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/#comment-15049 well I went on friday and the food was good but the wait between courses was very very long (an hour each). that doesnt predispose people for happy thoughts. I liked the edible flowers though and really liked the yabbies and artichokes. I think I would have walked away a lot happier if the food had come quicker, people around us didnt really look that happy either, and I think there was a reviewer there, or someone who just likes to take notes a lot! (can you tell i am a snoopy diner?!) I think next time i am in the area i might go to the cafe bit instead, they looked like they got their food quicker and there was a really nice broadbean dish I snooped on when I went to the ladies... well I went on friday and the food was good but the wait between courses was very very long (an hour each). that doesnt predispose people for happy thoughts. I liked the edible flowers though and really liked the yabbies and artichokes. I think I would have walked away a lot happier if the food had come quicker, people around us didnt really look that happy either, and I think there was a reviewer there, or someone who just likes to take notes a lot! (can you tell i am a snoopy diner?!)

I think next time i am in the area i might go to the cafe bit instead, they looked like they got their food quicker and there was a really nice broadbean dish I snooped on when I went to the ladies…

]]> By: Ed http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/comment-page-1/#comment-14729 Ed Thu, 25 Oct 2007 07:34:43 +0000 http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/#comment-14729 Ran, Sorry i haven't had a chance. I' know the sommeier/maitre d' Lok fairly well who is dating a friend. She's als doen there this W/end as well as a couple of other friends. I think it will be worth your while from the responses i've had. let me know and i'll try and rustle Lok up. Ran, Sorry i haven’t had a chance. I’ know the sommeier/maitre d’ Lok fairly well who is dating a friend. She’s als doen there this W/end as well as a couple of other friends. I think it will be worth your while from the responses i’ve had. let me know and i’ll try and rustle Lok up.

]]> By: Ran http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/comment-page-1/#comment-14728 Ran Thu, 25 Oct 2007 07:23:49 +0000 http://www.tomatom.com/2007/09/first-peek-at-dan-hunters-dunkeld-degustation/#comment-14728 Did you get a response ed? I plan to go there on Friday so need to know it is worth my while!! Did you get a response ed? I plan to go there on Friday so need to know it is worth my while!!

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