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Kevin Fischer is a veteran broadcaster, the recipient of over 150 major journalism awards from the Milwaukee Press Club, the Wisconsin Associated Press, the Northwest Broadcast News Association, the Wisconsin Bar Association, and others. He has been seen and heard on Milwaukee TV and radio stations for over three decades. A longtime aide to state Senate Republicans in the Wisconsin Legislature, Kevin can be seen offering his views on the news on the public affairs program, "InterCHANGE," on Milwaukee Public Television Channel 10, and heard filling in on Newstalk 1130 WISN. He lives with his wife, Jennifer, and their lovely young daughter, Kyla Audrey, in Franklin.

Culinary no-no #246

Culinary no-no's


It was the busy lunch period at a suburban Milwaukee restaurant many years ago and we had, after about a 15 minute wait, been seated next to a circular-shaped table of about six. They were, upon a quick first glance, just about finished with their dining.

We ordered, waited for our lunches to arrive, then ate, and were just about done. The adjacent party of six was still occupying the table. Their check had been presented. They paid it. Asked for more coffee and water. They yacked. And yacked. And yacked some more. And then a few pulled out the daily newspaper, spread it around, and proceeded to start reading. And they read. And read. And read some more.

Meanwhile, a large crowd had assembled in the lobby areas waiting for their opportunity. The inconsiderate six, in absolutely no hurry, were unfazed. Finally, a restaurant manager’s patience tank hit empty.

“I’m sorry, folks, but I could please ask you to leave. I have people waiting and need this table.”

Still unfazed and nowhere near apologetic, the discourteous six quietly, silently folded their newspaper sections, got up, and left.

Bravo to that manager because this...

Is not this...

In the restaurant business, table turnover is critical to the bottom line. The owner wants to seat as many as possible. The wait staff wants to service as many potential tipsters as possible.

In a city where many, if not most dining trends originate, many New York restaurants have decided that if you won’t leave, they’ll make you leave by instituting time limits ranging from 60 minutes to two hours. Some are using stop watches. One is actually resorting to an hourglass.

Good idea or not? Let’s explore.

You have the above-mentioned example of the morons who thought they were in a Christian Science Reading Room.

Then there’s the last time Jennifer, Kyla and I went out to eat. It was this past Friday night. Our dining experience lasted somewhere between 75 and 90 minutes. But consider that we ordered about 5-10 minutes after getting our menus, we passed on appetizers, took dessert to go, and paid our bill in while leftovers were being packed. Otherwise, our total time on the watch could have been close to or exceeding two hours meaning in NYC, we would have been reprimanded.

Appropriate or bad business?

Think about it. Two hours should be more than enough, correct?

But why punish customers by rushing, and potentially, losing them?

On the other hand, you waited and waited and dropped some heavy cash at the bar doing so. Now you’ve finally been seated. Isn’t it only fair that someone else now be forced to be just as patient for that same table?

The hope is that diners will readily recognize that a busy restaurant is filled with people who would prefer that you not dilly dally when you’ve basically done all there is to do.

Zagat has just released The Ten New Rules of Dining Etiquette. Here’s one of them:


Don’t overstay your welcome at a busy restaurant. To clarify: Take your time and enjoy your food, wine, conversation and after-dinner treats. Nobody should ever feel rushed.

Common courtesy should prevail, but in this age of bad manners and selfishness, it doesn’t. Thus, in NYC, the clock is ticking the moment your keister hits the chair.

But get this. For all the griping about these new time restraints, a nationwide Zagat survey shows 60% approve.

I say no. Until 2011, restaurants have understood table turnaround is vital and have somehow managed to deal with poky patrons. Time limits seem to be a somewhat desperate maneuver. I may have jumped through hoops to secure a reservation and still had to wait. Now the wait staff is handing me a menu. I want the best dining experience possible, and that means not having to sweat out a stop watch.

Read much more from the New York Post.


Fast food and food stamps... 
The point is, the program shouldn't be a program at all.

Meet blogger Curtis...idiot.

This is what you eat in a year.

20 years ago vs. today.



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