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Warning: Cannot modify header information - headers already sent by (output started at /home4/creatjf0/public_html/heyrestaurantguy/wp-config.php:3) in /home4/creatjf0/public_html/heyrestaurantguy/wp-includes/feed-atom-comments.php on line 9 Comments on: Let There Be Light!The blog of Bill Stephens' syndicated Food & Wine section column, "Hey, Restaurant Guy!"2007-02-02T02:13:19ZWordPresshttp://heyrestaurantguy.com/2006/09/13/let-there-be-light/feed/atom/By: resto-ranterresto-ranterhttp://http://heyrestaurantguy.com/2006/09/13/let-there-be-light/comment-page-1/#comment-212006-10-19T02:18:01Z2006-10-19T02:18:01ZYo Brother Bill, you got the light right. Most wannabe classy restaurants on this side of the pond seem to forget that the restaurants they’re mady trying to emulate are generally much more brightly lighted–no matter what the price range. But the specific solutions leave a little to be desired. Chargeable battery lights have a fairly short battery life–at least most do–and hard wiring is problematic for the major reason that architects are driven crazy by restaurant lighting: the desire of restaurateurs to be “flexible”. Waiters (and, one assumes, their bosses)seem always to be consumed by the possibility of shoving tables together to accommodate large parties. If all were booths or fixed seating of some kind, the overhead halogens (or, better yet, pendant shades that create a kind of space at each table) would be ideal. Maybe we just need to banish the big groups to back rooms; they’re usually too noisy anyway.
]]>By: MomzillaMomzillahttp://http://heyrestaurantguy.com/2006/09/13/let-there-be-light/comment-page-1/#comment-172006-10-17T15:33:14Z2006-10-17T15:33:14ZGood suggestions little Stevie. And maybe chargers with adjustable pop-up lights so I can see what I’m eating. But please, keep your lighting ideas out of my bedroom. There comes a time in life when imagination is better than reality.
]]>By: CoastmanCoastmanhttp://heyrestaurantguy.com/2006/09/13/let-there-be-light/comment-page-1/#comment-152006-10-17T14:03:16Z2006-10-17T14:03:16ZHey, does restaurant management ever walk through the front door of the restaurant, instead of the back door? It might help if they did this periodically. They might see some of these issues. In addition to the lighting issue that started this post, and the above mention of music, what about weird chemical smells from various cleaning products, no place to put your umbrella when it is raining, no decent space to remove your overcoat/raincoat, no place to put that coat, missing hostesses at the check-in stand, and one of my favorites, the “chalkboard special” that appears to have been written by an octopus with a broken crayon. I’ll save customers talking on cell phones for a future rant.
]]>By: mayorsatmayorsathttp://http://heyrestaurantguy.com/2006/09/13/let-there-be-light/comment-page-1/#comment-132006-10-17T02:21:21Z2006-10-17T02:21:21ZMy guess is that the first person showing up for work that day sets the station and the volume of the music system.
That means the cooks or the busboys choose hip hop even though the customers in the restaurant are all over 60 years of age.
Let’s talk about “music” and the inability to converse with your guests!
]]>By: lovergirllovergirlhttp://heyrestaurantguy.com/2006/09/13/let-there-be-light/comment-page-1/#comment-62006-10-16T22:22:34Z2006-10-16T22:22:34ZWhat’s really crazy is when you have to pass a tiny little tea light around the table for each person to use to peer at the menu. And HeyRestaurantGuy, how ’bout taking on LOUD MUSIC???
]]>By: lovestoeatlovestoeathttp://heyrestaurantguy.com/2006/09/13/let-there-be-light/comment-page-1/#comment-52006-10-15T02:04:16Z2006-10-15T02:04:16ZAmen to this one. I like seeing what I’m eating. However, no flourescents.
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