I still haven't forgot the time I mispronounced 'meze' in a fashionable London restaurant and was sneeringly corrected by the too cool for school waiter. That was more than 30 years ago.
Your smart, sensitive insights apply beyond hospitality. Mindfulness is needed in any profession, craft or trade to avoid drifting from enthusiasm to gatekeeping, from sharing knowledge to lazy assumptions.
That's why it'd be instructive to know how you repeat a mispronounced order back to guests without making them feel silly . . . or letting them miss a learning moment.
I’d love to say I nail it every time, but I’m sure that’s not the reality!
I usually just try to read the guest. If they seem unsure—like they stumble on a pronunciation or ask about it—I’ll gently clarify there and then.
If they mispronounce something while ordering, I’ll just repeat it back with the correct pronunciation, as part of confirming the order. Nothing awkward, just keeping it natural. I try not to make a thing of it.
Sometimes I’ll sidestep it altogether with a shortcut. We had a Kalimotxo Braised Ox Cheek on at BANK for a while, and I’d often just call it the ‘Ox Cheek’.
To be honest, I think there’s a fair bit of pretension when staff insist on reading back every single element of a dish like they’re reciting poetry. That moment is about confirming the order and ensuring accuracy.
There's a liqueur by Brookie's that is made from a combo of wattleseed and roasted hazelnuts. It is utterly fabulous and was my first intro to wattleseed as a way to give a drink that sweet flavour character. I love discovering new food/drink and lean into something new nowadays but there was a long time previously where new discoveries in restaurants felt intimidating rather than exciting. Those moments changed when I could feel the passion from the FOH teams serving me, as passion is infectious, but it doesn't always come through when written down.
I’m with you on feeling intimidated in restaurants. Even now, I occasionally go to a restaurant and feel like I just can’t let myself relax. It’s usually the sterile, scripted, white tablecloth restaurants.
There’s not much better than a highly engaged FOH, especially if they’re working with talented chefs.
And I thought it might just be me!
Well said Dan.
Thank you Martin! Always good to know we’re not alone.
I still haven't forgot the time I mispronounced 'meze' in a fashionable London restaurant and was sneeringly corrected by the too cool for school waiter. That was more than 30 years ago.
I will never be able to fathom how people get off on acting like that towards others.
Your smart, sensitive insights apply beyond hospitality. Mindfulness is needed in any profession, craft or trade to avoid drifting from enthusiasm to gatekeeping, from sharing knowledge to lazy assumptions.
That's why it'd be instructive to know how you repeat a mispronounced order back to guests without making them feel silly . . . or letting them miss a learning moment.
I’d love to say I nail it every time, but I’m sure that’s not the reality!
I usually just try to read the guest. If they seem unsure—like they stumble on a pronunciation or ask about it—I’ll gently clarify there and then.
If they mispronounce something while ordering, I’ll just repeat it back with the correct pronunciation, as part of confirming the order. Nothing awkward, just keeping it natural. I try not to make a thing of it.
Sometimes I’ll sidestep it altogether with a shortcut. We had a Kalimotxo Braised Ox Cheek on at BANK for a while, and I’d often just call it the ‘Ox Cheek’.
To be honest, I think there’s a fair bit of pretension when staff insist on reading back every single element of a dish like they’re reciting poetry. That moment is about confirming the order and ensuring accuracy.
Thanks, Dan — prudent, respectful approach. Pretension is the enemy of gracious hosting, for sure.
There's a liqueur by Brookie's that is made from a combo of wattleseed and roasted hazelnuts. It is utterly fabulous and was my first intro to wattleseed as a way to give a drink that sweet flavour character. I love discovering new food/drink and lean into something new nowadays but there was a long time previously where new discoveries in restaurants felt intimidating rather than exciting. Those moments changed when I could feel the passion from the FOH teams serving me, as passion is infectious, but it doesn't always come through when written down.
That sounds absolutely delicious.
I’m with you on feeling intimidated in restaurants. Even now, I occasionally go to a restaurant and feel like I just can’t let myself relax. It’s usually the sterile, scripted, white tablecloth restaurants.
There’s not much better than a highly engaged FOH, especially if they’re working with talented chefs.