Issue link: https://digital.copcomm.com/i/76623
FROM THE EDITOR Bistro Barbarians I CONTRIBUTORS have had enough to say in this space about the bad behavior of restau- rants. I have railed about reservations not honored, "take a seat at the bar," "we can't seat you until your entire party is here" and other scams and atrocities visited upon the innocent restaurant-goer. But some recent and all too common experiences have convinced me that the customer is not always right. In fact, there is a new breed of diner turn- ing up all over town and all over the country. It's kinda like the barbarian invasions of a few thousand years ago. Decently dressed and seemingly affluent people are showing up at restaurants and behaving like uncivi- lized monsters—out-of-control boors. Rudeness is just the beginning. Once they get settled (and have a cocktail or a glass of wine) the volume of the conversation begins to increase rapidly until everyone at the table is shouting, yelling and laughing hysterically. Do people who are loud and obnoxious in restaurants not understand that they are sharing a public space with others who are also trying to have a nice evening out? What is it about being considerate that they don't understand? Another outrageous practice that is all too common is the table hold. This is when a party (which has already spent two hours being loud) has coffee, is presented with the check but just continues to talk. I was in a very popular restaurant recently where a swarm of people with reservations were waiting in a cramped space. The noisy party at the next table was finished but they continued their stentorian conversation and just let the check sit, untouched. Finally the restaurant's general manager had to come over and ask them to vacate the table. What kind of people are these? They see customers waiting for a table, yet their arrogance and lack of civility allows them to think that this selfish and disrespectful behavior is acceptable. Many restaurateurs hesitate to ask people to leave. Either way, you're going to anger someone. I think it's better to make an enemy of the party you'd prefer didn't return. Joel Blum is an L.A.-based writer and graphic designer who has recently returned to the States after five years of living in Paris, France. He's currently working on a book about his overseas experience, tentatively titled Le Roi du Palais des Rats. Dianne Porchia, MA, is a contem- porary renaissance woman who has lived, traveled and dined in Europe, the Aegean, Mediterranean, Caribbean and Gulf of Mexico. Her human potential website is at www.porchiasWISH.com. Las Vegas based photographer Deacon Tyler chooses to live life with passion, eclecticism and a belief in bringing his best to every photo shoot. Deacon seeks to raise the bar and tell a unique story with every photograph, through use of lighting, unique angles and captivating compositions. Hardy Wilson currently works as a freelance photographer. He has worked as a photojournalist for major newspapers in England, Colorado and California. Besides his edito- rial work, he has photographed hundreds of events and parties for numerous corporate clients as well as San Francisco's top event organizers. 4 / the tasting panel / august 2012 PHOTO: CATHY TWIGG-BLUMEL