Beauty & The Beast - Per Se New York - Buy Reservations
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😒 3/5 - Beauty & The Beast
By 👻 @LondonJohnD, 03/14/2023 3:00 am
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Without doubt, the best meal I have ever had (& I’ve been lucky to dine in some of the best restaurants in the world). Brilliant ingredients, perfectly cooked, impeccably served by a wonderful front of house team. It’s expensive but more than worth it if you can afford it. But…as I was basking in the afterglow of the finest culinary experience I’ve ever had, I was brought back to earth with a bump when I turned my attention to the check. So confused have I become by New York’s baffling array of new tipping protocols I called Per Se prior to attending to ensure I had correctly understood their concept of “Service included”. “Service is included” I was assured. Yet, at the end of the meal - CLUNK!! There it was in black and white on the credit card slip, “Service included” it yelped, but then added a snarling, stage-whispered, “Optional Gratuity” prompt. It was all wrapped up in a leather wallet and handed to me by the delightful waitress who had charmed us throughout the meal. What the heck is one supposed to do? I wasn’t alone in my dismay, the gentleman on the table beside us asked the waitress “what’s with this extra gratuity thing? I thought it was service included?”. “We’re paid an hourly rate…” she started…but the deafening clunky clattering of an embarrassed, confused and bemused customer drowned out whatever she said next. “It’s my new favourite restaurant” he said, “but…this is all a bit weird”. I felt similarly. A place like this doesn’t need to humiliate its customers in this way. Yes, most of their clientele will either be filthy rich enough to throw down a few hundred extra dollars without batting an eyelid or not give a fig about leaving nothing. This gauche, grubby hand-held-out, last ditch effort to extract who knows how many hundreds of dollars more - should surely be below an establishment of this class. Yet it stoops that low, turning the cheapest of tricks. The only people bothered by this revolting practise are those who can just about afford this brief foray into the world of luxury dining. They will either be shamefully bullied into leaving an extra one or two hundred dollars they can ill afford, or left feeling somewhat shabby and embarrassed by their decision not to. I was aiming to make another visit next month when I’m back in New York, pushing the boat out again, but it’s clear that this restaurant would rather gorge itself on clientele with deeper pockets than mine. It’s not gauche per se, yet it’s certainly on the cusp of being so when it comes to an unnecessarily (un)happy ending. In spite of the fabulous food, I left with a bad taste in my mouth.
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