I think it is also the fact that they have "inspectors". It sounds so grey and lifeless, to have an inspector rating food with a slide rule like precision. I'd rather have someone who could shit their pants with equal measure in a Tooting curry house or a three star telling me where to eat rather than an inspector; basically someone who wants to be there rather than some poor sod with gout who has to be there. I make these judgements based on nothing but some brief reading of Bernard Loiseau's life story, instinct and rampant unjustifiable anti French sentiment.
I'll always prefer Time Out when it comes to
One thing I feel very strongly about and I'm not sure that Michelin inspectors come across it very often is being turned away from a restaurant. It's not the turning away, hell, that's going to happen, it's the way it's done. When it comes down to it, a restaurant is somewhere that sells food, for better or worse. Its mirror image on the high street is the public convenience, yet you'd think from the way that you are made to feel that these places are doing you a favour just letting you in the door, just so they can sneer at you then dump you back on the street.
Take this Saturday for instance. I wanted to meet someone for brunch at The Wolseley. I rang them on Friday and tried to book and was told that they were fully booked but they were happy to accept walk ins for brunch and I could wait. I turn up, am ignored for ten minutes and then told no, they have nothing. Not even a sorry. Not even a look at the booking sheet and an alternative time, like I got a Yauatcha later in the day. Just a sour faced waitress scowling at me like I'm asking her to look at my bunions. It was just plain rude, shit service and here I am vowing never to return and telling you lot about it. Ha ha, their profits will tumble! Or not. I bowled over to Sketch instead, sat down in the Parlour and enjoyed cake, the space pod toilets and being treated like an adult human being by the ethereally dressed waitresses.