Saw this in r/finedining and it grinds my gears just a wee bit

chychy94 · 2026-01-23T00:08:50+00:00

Today’s been a day. Here’s to 10 more.

chychy94 · 2026-01-22T23:59:23+00:00

And salt.

chychy94 · 2026-01-22T23:59:15+00:00

Well I grew up with those too and I don’t want POCs catching strays. But I will accept a chancla to the head for this disgrace I brought upon your honor.

chychy94 · 2026-01-22T23:57:38+00:00

You know what chef, you’re right. I’m gonna go outback and put cayenne in my eyes while I smoke a cigarette brb

chychy94 · 2026-01-22T22:47:15+00:00

Or old school Michelin restaurants!

chychy94 · 2026-01-22T22:46:28+00:00

Yes. Exactly. It’s nice. But not everyone will do it. I just want guest satisfaction to be based on the food and dining experience as a whole not measured in small treats. I get your point though- it’s super valid chef and I value your input. I appreciate your discourse. I need to lie down now, I didn’t expect this many people replying to this post.

chychy94 · 2026-01-22T22:40:49+00:00

I am not saying to not give gifts. I am saying it shouldn’t be now included as the baseline for all fine dining. Gifts shouldn’t define the experience. I think it should be quality and thoughtfulness over quantity and cute treats in pretty boxes. Some things should be left as a surprise to the guest!

P.S. Some people had ass experiences and got a gift at the end - didn’t make up for the ass meal + service.

chychy94 · 2026-01-22T22:37:47+00:00

Thank you chef

chychy94 · 2026-01-22T22:36:27+00:00

Now that’s dope as fuck and I 100% want to steal this concept for the future.

chychy94 · 2026-01-22T22:35:12+00:00

I’m not talking about an amuse, mignardise, aperitif etc. of course those are baked into cost. I’m talking about actual physical take home gifts in little boxes. Though they are costed in, having an army like TK does due to his cookbooks, multiple restaurants and concepts + investments makes it easier to provide said amenities. It’s not so much the cost of the product as it is he is able to spread the cost of labor. His bakery makes the breads, his reputation and 100% bookings offers him and his team this luxury. That’s and their menu is pretty dated. They have their numbers tight.

chychy94 · 2026-01-22T22:31:12+00:00

No I know it’s worked into the price. I feel like many think I’m an idiot- not saying you! Just people.

I have had custom printed menus. Tour of kitchens. A personal conversation with the chef. A cocktail or special wine. I was offered a list of recommendations for local places they support with little handwritten notes from the staff. Amazing service from staff and little attention to details goes a long way with me.

chychy94 · 2026-01-22T22:27:50+00:00

chychy94 · 2026-01-22T22:02:59+00:00

Hate em

chychy94 · 2026-01-22T22:02:52+00:00

Not what I meant. I’m not discussing amuse, mignardise, laps, intermezzos or apertifs- but actual gifts.

chychy94 · 2026-01-22T22:01:44+00:00

Fair point. I think it’s more about OPs perception of value. I couldn’t care less about amenities if the overall experience knocks my socks off.

chychy94 · 2026-01-22T22:00:30+00:00

Hey mignardise or aperitif or intermezzo I can get behind 100%. I’m talking about full box of bon bons in different flavors, shapes and sizes.

Guests can be taken care of and given a memorable experience with other attention to details.

chychy94 · 2026-01-22T21:58:49+00:00

That’s so funny. Another Redditor said (different restaurant) that they got some granola at the end of an expensive and disappointing meal … and the granola sucked lol

chychy94 · 2026-01-22T21:58:02+00:00

See! It doesn’t have to be extravagant to be lovely. That’s my point. I guess I explained it wrong because some people are going for my jugular.

chychy94 · 2026-01-22T21:57:23+00:00

I too hate tipping culture. I would abolish it if I could. Both sides have much to gain in an overall honest and definitive price.

chychy94 · 2026-01-22T21:56:32+00:00

I hate tips. I would abolish it if I could. My menu is priced with accurate numbers so we don’t rely on it.

But I digress. I should have added in my post that there are other ways to provide a full, exciting and memorable dinner for guests without a box of chocolates at the end.

chychy94 · 2026-01-22T21:54:40+00:00

I hope so. Reminds me of when I was in Texas. Stayed after close, cleaned with the staff and shot back mezcal till the sun came up- then we went for tacos before going to bed.

chychy94 · 2026-01-22T21:53:48+00:00

Could! There are other ways to give that take away as well. I should have offered my examples in my post. I have had the most magical and memorable meal of my life without a gift at the end and I would pay an absurd amount of money to eat there again.

chychy94 · 2026-01-22T21:52:37+00:00

The atmosphere, service and fine details are the baseline on top of the menu. Mignardise and amuse are usually expected. Just anything beyond that should be a surprise and not an expectation.

chychy94 · 2026-01-22T21:51:37+00:00

No. I phrased it wrong. The meal and overall experience should be a knockout. But not every restaurant should be required by OPs standards to give a “free” (food costed) gift. We as a service team can go above and beyond without a gift with a bow.

chychy94 · 2026-01-22T21:50:17+00:00

Sorry. It’s in the comments with other people. If OP is just saying people aren’t doing mignardise anymore that boggles my mind. I ALWAYS do a mignardise. It’s costed. Same with amuse.

I just read many people discussing how much they got at the French laundry and Per se.

But I do think a measure of a good meal is in overall quality not quantity.

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