Words to .... dine by...

close to a rant...

In the course of composing this thing over the last decade (yikes!), I deal with words a lot and so develop an eye (not the appropriate analogy I guess – maybe ear) to their use and misuse. In fact, I was (and still am) active in a little group that used to pass around various malaprops, errors in punctuation, and twists on language observed in various reports and e-mails: “He went to emergency room Tuesday with Hi fever and flew like symptoms." We sort of used the phrase Every Day Is An English Lesson. Other members of the group are far more knowledgeable in grammar and proper English than I are. In fact, I was probably subject to a few myself.

At any rate, with no new places to visit or talk about, we’ll take a bit of time to reflect on a couple of subjects related to food that really bug me..People in the food service industry should know the language of their profession.

The first revolves around the more and more common practice of restaurants to offer complete three (or more) course meals for a single price. You get to select one choice from each of say, three appetizers, a couple of main courses, and some desserts. Since the price is the same for whatever you select, the meal’s price is “fixed”. The French call this a Prix Fixe (pronounced: “pree feks”) menu, translated of course as “fixed price”. How many times have you seen twists on this such as pre-fixed, pre-fix, price fixed, Prixe Fixed, and other odd permutations? If they offer it, it should be presented correctly. Keep your educated eye open for that one.

And, I think maybe I’ve harped on this before, but apparently people don’t listen. If you are in the food service business and own, operate, or manage a restaurant, you are a “restaurateur”. Again, the main language of food is often rooted in French (a bit of a generalization, but mostly true). Well, people are hell bound to put an “N” in that word. You commonly see it as “restauraNteur”. Probably thinking they’re saying a “restauranter”. Learn the language!

And, while I’m speaking of words, here is a (partial) list words (and phrases) that the Feeder believes should not be heard in any restaurant (again, probably not new):

M’dear
Hon
Guys (even with a table of all males)
Perfect!
Absolutely!
Not a Problem!
Great Choice!
Is everything okay?
Is everything delicious?
Taking Care of you…
…Working on That?
I (server) really like…
My (server) favorite wine/dish….is ..
I’ll take that whenever you’re ready… no hurry

A little magazine buzz….

You remember that Conde Nast, the mega publisher, dumped Gourmet Magazine allegedly because of loss of ad monies, etc., but kept the lower level Bon Appétit. Well, I got my latest issue (Jan. 2011) and noticed in the letter from the editor page that Barbara Fairchild noted that this issue (her 10th as editor) would be her last. She goes on to say that the magazine was relocating from LA to NYC, and she is “stepping down”. Then words about not retiring yadda yadda, and a new editor and staff will be “taking over”. Sweet words, but the old antennae went up.. Then, today I saw an article in the New York Times entitled “An Irreverent Campaign From Bon Appétit”, in which a bit more light is shed on the situation. Seems like phrases such as “new direction”, “different focus” are being used. A couple of quotes:

Not "Stepping Down?"

“…the arrival at Bon Appétit of a new editor in chief, Adam Rapoport; the first issue under his aegis is planned for May. Condé Nast also recently assigned Bon Appétit a new vice president and publisher, Pamela Drucker Mann, who is considered an up-and-coming executive at the company. Those shifts came after a sluggish performance by Bon Appétit since Gourmet, its sibling food magazine at Condé Nast, was closed in late 2009”.

“(it) …will appeal to …. “the forgotten foodie,” someone who believes “the meal is more than the food; it’s about fun, it’s about friends and family, it’s about your life”.

Gag…and finally:

“The No. 1 goal is to pump up those ad pages,”

Which probably says it all…

DFD