A few photos and then a little venting session. 

   
    
    
    
    
    
    
   
Note to restaurants/kitchens:

• Use salt 
• Dress things that are dry or lack flavour -even if it’s just a simple olive oil and white wine vinegar. 
• Taste your food before it leaves the kitchen
• Managers – train your wait staff accordingly 
• Wait staff – greet with smiling faces 
• Make sure you all know the menu
• Use salt 
• Know what or how your menu reads and translate that to the plate 
• Stop trying to over achieve. Less is more 
• Focus on key ingredients and products, build from there

Ok. 

Have a wonderful week all!!!