I can be a difficult guy to dine out with. Just ask my long-suffering wife. I’ve run restaurants my entire adult life so I know how the sausage is made. Literally. I’ve held every position in the front of house and have been in management for over a decade. And a five-year stint as a food writer had me visiting an average of a hundred restaurants a year. I can walk into a restaurant and notice immediately if it’s in trouble. The stink of death from a formerly cutesy but now failing ‘pan-Asian soul food’ concept? I’ve smelled it. Insouciant management, disinterested waitrons, off-season ingredients – I can root it out like a pig during truffle season. A quick perusal of a menu will tell me whether or not the chef is having an identity crisis. It’s a talent that means I’ll always have a job; unless that job is to be an enjoyable dinner companion.
And I can’t switch it off. Lighting too high, music too low, a table sitting unbussed for too long or guests milling at an unattended host stand all bother me more than say, the Syrian refugee crisis. I’ll hold up a wine glass and note not only spots but also a light effluvium of lint speckling the rim. They need to change the rinse-to-sanitizer ratio in their dishwashers, I’ll say. If the servers were polishing with microfiber cloths then lint wouldn’t cling to the stemware like the last Cheerios in the bowl. It’s pithy observations like these that explain why my wife would rather relive the 2016 presidential race – what felt like all 137 months of it – than go out to a restaurant with me.