It’s been quite a while since I’ve really blogged. I’m not talking one or two sentences, or even just an “update on my life,” but a real life, honest to God, blog. Here I am… ready to take on the blogging beast once again.
This blog post is going to focus on food. Who doesn’t love food? I remember when I was younger that I was always the talker at the dinner table – the one to focus on the conversation (however unimportant it was) rather than to stuff food in my mouth. There I’d be at the end of the meal, sitting at the table alone eating my ravioli while everyone else was washing their dishes or moving on to something else.
Oh, how times have changed. Don’t get me wrong – I’m still a socializer. I’m still that guy that will talk your ear off if given the chance (and, of course, if you’re interesting). But I’m also an eater. Over the past several years, I’ve started experimenting with different recipes – baking, cooking, the works. Entrees, appetizers, soups, salads, desserts. Yum… I love it all!
So when given the opportunity to become a “blind diner,” I jumped on it. The company I now work with sends me out to restaurants all over my area with a budget and I’m instructed to enjoy a fine meal with a guest of my choosing. Afterward, I have to fill out a report with my findings: Was the food hot? Did my entree come within 12 minutes of when I ordered it? What did my server look like? Did he offer me a refill on my drink within 4 minutes of it being empty? Was the bathroom clean? Did the busser smile when he took away my plate? And many more questions. Not too difficult, though certainly not something you always pay attention to when not in this situation. It’s the “comments” section of the survey that the company really cares about that – they want me to tell a story about my dining experience. They want to visualize my experience and enjoy it with me. But really, they want to offer feedback to the restaurant in which I dined.
That’s right – it’s the restaurant itself that is the client. They do this to evaluate themselves, make sure their servers and other staff are working their hardest, and to ensure that they’re living up to the high standards they set for themselves.
So far, I’ve only been able to do a few evaluations, but in the coming weeks I have a whole bunch scheduled. Nice places throughout San Francisco, where I’m given budgets in excess of $100 or even $150. No complaints here!
No – I no longer sit at the table by myself at the end of the meal. But I do still need to be a talker. And an observer. And a taster. And a tester.
Want to do some of this tasting with me? Be in touch – I’m always looking for other people to join me on my culinary adventure!