When we go out for sushi with friends we usually order as a group and order a couple of specialty rolls for the table at a time, sometimes making several orders through the evening as time and appetites allow. The idea is manifold: not to over-order food, to spread out food delivery as we drink sake and socialize, to “pipeline” work for the chefs who we understand have other tables to service, and finally because sushi is best when it’s fresh so why order it all up front tonlet it get dry and get manky while we get around to it?
Almost as an afterthought, but also how is the fish tonight? Several smaller orders let us explore what’s “on” and what’s “off” this evening, and modify pur ordering strategy.
The question comes up because our server (a delightful young lady who was all to happy to “spill tea” with us) let us know the chef was annoyed our table was making multiple orders. Yes they were a bit busy, but it’s not like there was a line at the door either.
What say you? Was Chef jumped up his own ass tonight, or were we egregiously out of line ordering food over a couple of rounds?
The chef makes food. They’re different plates. Getting one big order of 9 different plates or 3 orders of three isn’t going to impair their flow.
Your waitress telling you that… agreed with what others have said that it was not professional and almost certainly a lie.
A chef might take pride in knowing what the overall meal is going to be while preparing each part of it. I’ve not been a professional chef but I’ve hosted and I coordinate the details of the dishes as I make them.
If you think about it, big brush calligraphy comes from the same culture as sushi, and at its core it’s just lines drawn on a page. But there is considered to be many, many layers of depth and meaning to the slightest, even microscopic, aspects of precisely how those lines are drawn.
You’re describing a fixed menu meal. That’s completely different from preparing meals to order.