In my younger years I worked in a very successful Italian restaurant in NY. The two owners were in the kitchen and nothing got past to the waiters that wasn't looked at and most of the time tasted first. It's amazing to me on how many meals I've had to re-season at the table! I would think that if I was going to open a restaurant I would of at least had the food right before opening! I can see having some snags with servers, timing, bar, on a " soft" opening but the food should be prepared right on opening. Like I said in a previous post, I want to support the independent restaurants but can almost always get a very good meal in one of the corporate ones
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