depends how pointy they are
How do you deal with substandard cutlery when dining out?
- Thread starter Dominic-Toretto
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depends how pointy they are
Phones on tables irks me! Put it away and enjoy your dinner!
I didn't realise that licking the knife was a big no no as well. I had a date pull me up on it years ago, then I did it again without thinking and she called me disgusting. Needless to say that was the last time I saw her!
You are most welcome to join my sequestered cosmos. Bring your own cutlery.
Soldato
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Bizarre
A restauranteur friend once told me that cutlery was a high-shrinkage item. Customers and staff steal a lot.
Yeah... but it's not though is it. See quote below. You're opening yourself up to a world of venereal diseases
Indeed. Having said that for your own home it is nice to have some nice weighty cutlery. In that; it's just nice to have nice things.
Time and a place....
fancy restaurant - fancy cutlery
fish and chips - wooden fork, paper
Chinese restaurant - nice chopsticks
Burger (anywhere) - hands
Pint in pub - pint glass
Pint at festival - plastic
However I wouldn’t be asking for another set, I’d just not go back.
fancy restaurant - fancy cutlery
fish and chips - wooden fork, paper
Chinese restaurant - nice chopsticks
Burger (anywhere) - hands
Pint in pub - pint glass
Pint at festival - plastic
However I wouldn’t be asking for another set, I’d just not go back.
Soldato
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- 11 Sep 2013
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Any establishment best described as 'lush' is probably supplying you with plastic cutlery.
Go to a proper restaurant, where they serve adults.
It feels rude, because it is. You clearly are aware of this, so why even ask?
We have a set of theirs... Radford, I think... Wouldn't say it's especially heavy, though.
...so you eat somewhere that serves low-quality food, but doesn't have cutlery that you could be distracted by? Cunning!
Soldato
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- 30 Sep 2005
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so what is a decent cutlery set?
Some people think it's a bit weird, but I always take my own cutlery to places.
I have a knife, fork and spoon forged from the finest 1095 carbon steel by a master Japanese craftsman who has spent the last 60 years honing his skills and perfecting his craft. Harukana-san lives in solitude in the Kita Alps, meticulously making the finest blades in the world. Famously, he refuses to make them on request, insisting that each blade finds its owner after a spirit quest. It never fails to make me laugh when we're at a restaurant and one of my friends is given a utility grade fork with bent tines and probably other peoples' saliva remnants on it, whilst my pefectly weighted, sharpened and balanced cutlery is pristine and precise. I've cut through entire rib roasts with the knife alone; it slices through even the toughest cuts of meat with the finesse and ease of a legendary samurai's blade. The mere thought of sitting down at a restaurant and using their cutlery to me is laughable now. A man's cutlery should be an extension of his very being - an augmentation to their limbs. Eating should be conducted with grace and poise, a poetic expression of one's animal instinct, man and steel in perfect harmony. You can't ever hope to attain that level of culinary enlightenment as you fumble around with substandard cutlery.
I have a knife, fork and spoon forged from the finest 1095 carbon steel by a master Japanese craftsman who has spent the last 60 years honing his skills and perfecting his craft. Harukana-san lives in solitude in the Kita Alps, meticulously making the finest blades in the world. Famously, he refuses to make them on request, insisting that each blade finds its owner after a spirit quest. It never fails to make me laugh when we're at a restaurant and one of my friends is given a utility grade fork with bent tines and probably other peoples' saliva remnants on it, whilst my pefectly weighted, sharpened and balanced cutlery is pristine and precise. I've cut through entire rib roasts with the knife alone; it slices through even the toughest cuts of meat with the finesse and ease of a legendary samurai's blade. The mere thought of sitting down at a restaurant and using their cutlery to me is laughable now. A man's cutlery should be an extension of his very being - an augmentation to their limbs. Eating should be conducted with grace and poise, a poetic expression of one's animal instinct, man and steel in perfect harmony. You can't ever hope to attain that level of culinary enlightenment as you fumble around with substandard cutlery.
imagine asking for alternate cutlery somewhere and they just gave 7 spoons, or 2 forks etc
Or more likely an eye roll and "of course sir...."