Path: ...!weretis.net!feeder9.news.weretis.net!news.quux.org!eternal-september.org!feeder3.eternal-september.org!news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: Quebec law to allow restaurants to charge for now shows.
Date: Sun, 23 Mar 2025 14:58:57 -0000 (UTC)
Organization: A noiseless patient Spider
Lines: 53
Message-ID: <vrp7jh$2jdnu$3@dont-email.me>
References: <mTGCP.815075$OrR5.5661@fx18.iad>
 <6ad28bbd154e5eaf88d61b4a12175904@www.novabbs.com>
 <53cc7511097d772da108384badb43a21@www.novabbs.org>
 <0733c6fd-865f-b99b-309e-408f19a9ffea@example.net>
 <5f417456b3b90258e0b28ca36f77dafa@www.novabbs.org>
 <LP1DP.1247955$TBhc.819101@fx16.iad> <vrk9l5$21qmi$4@dont-email.me>
 <MPG.4248ad4d13c69da1276@news.individual.net>
 <67df87d8$0$17$882e4bbb@reader.netnews.com> <vroj00$21b3b$2@dont-email.me>
 <vrp2e5$2c1s2$1@dont-email.me>
Reply-To: hamilton@invalid.com
MIME-Version: 1.0
Content-Type: text/plain; charset=UTF-8
Content-Transfer-Encoding: 8bit
Injection-Date: Sun, 23 Mar 2025 15:58:58 +0100 (CET)
Injection-Info: dont-email.me; posting-host="bfe46e234b8a5a25e835d472097d275b";
	logging-data="2733822"; mail-complaints-to="abuse@eternal-september.org";	posting-account="U2FsdGVkX197H0kmX1bnPjkPX3JpkMnlvgogCqnBqrE="
User-Agent: slrn/1.0.3 (Linux)
Cancel-Lock: sha1:bU6WK5RDQh3OzF8UPcwuablEDRY=
Bytes: 3570

On 2025-03-23, Jill McQuown <j_mcquown@comcast.net> wrote:
> On 3/23/2025 5:07 AM, Cindy Hamilton wrote:
>> On 2025-03-23, Graham <g.stereo@shaw.ca> wrote:
>>> On 2025-03-22 5:20 a.m., Janet wrote:
>>>> In article <vrk9l5$21qmi$4@dont-email.me>,
>>>> j_mcquown@comcast.net says...
>>>>>
>>>>> On 3/20/2025 7:48 PM, Dave Smith wrote:
>>>>>> On 2025-03-20 7:10 p.m., dsi1 wrote:
>>>>>>> On Thu, 20 Mar 2025 22:34:47 +0000, D wrote:
>>>>>>
>>>>>>>
>>>>>>> That would be in the rarefied atmosphere of high end dining. Reserving
>>>>>>> tables at restaurants 24 hours in advance would be somewhat optimistic
>>>>>>> i.e. I could be dead by then. A few months in advance would be wildly
>>>>>>> optimistic. Well, either that or I have a really short attention span.
>>>>>>> That would explain a lot.
>>>>>>
>>>>>>
>>>>>> There is a place near here that charges  $95  per person for
>>>>>> reservations. They have a chef's table that requires a $250 per person
>>>>>> prepaid.  FWIW it is has one Michelin star.
>>>>>>
>>>>> Rarefied atmosphere/high end dining describes it.  Not my cuppa tea.
>>>>>
>>>>> Jill
>>>>
>>>>       In michelin  restaurants  I've eaten in, there was no
>>>> "rarefied atmosphere" . The level of hospitality and
>>>> service was as superb as the food. Every member of staff
>>>> trained to make every guest feel welcome and relaxed.
>>>>
>>>>       Janet UK
>>>>
>>>>    
>>>>     
>>> That was my experience. Also in other good restaurants with properly
>>> trained staff.
>> 
>> Not that I think this applies to Jill, but I used to know people
>> whose definition of a fancy restaurant was "They have metal
>> flatware."
>> 
> LOL!  Don't get me wrong, I've eaten in some fancy places (I don't know 
> if they had Michelin star ratings and don't much care).  I prefer a less 
> formal atmosphere.  I'm sure not going to pay in advance simply to make 
> a reservation.

Me, either.  I like ethnic food, and I never got the hang of drinking
wine.  "I'll have water with my foie gras."

-- 
Cindy Hamilton