Monday, June 19, 2006
Spicy Court - 41st & Cambie
Had to fight through a coterie of older Chinese people to our table at this dim sum restaurant near Oakridge for our Father's day lunch.
It was so busy that service was not only lacking, but also brusque. I was carrying my 5-month old nephew around to check out the fish tank, when I was pushed by a waiter. We asked for a couple more settings, and another waiter carrying some chopsticks, plates, cups in a tray basically said look i'm busy in a harassed manner. To top it off, there was no refill of tea.
Actually, the dim sum was actually good and plentiful. The bad service spoiled everything.
It was so busy that service was not only lacking, but also brusque. I was carrying my 5-month old nephew around to check out the fish tank, when I was pushed by a waiter. We asked for a couple more settings, and another waiter carrying some chopsticks, plates, cups in a tray basically said look i'm busy in a harassed manner. To top it off, there was no refill of tea.
Actually, the dim sum was actually good and plentiful. The bad service spoiled everything.
# posted by Mr Foodie @ 1:56 AM 
Comments:
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By using words like “coterie” and “brusque” you show you are no ordinary two-fisted knockabout guy, but a person of refinement and sensitivity, with an ethereal quality, the sort of person who would watch Charlie Rose rather than American Idol.
Speaking of words, I was reading an article in Slate.com about the predilection of the editor in chief of The New Republic, Marty Peretz, to use words like adipose, tarantism, kenspeckle, Feinschmucker, vilipend, plenilune, ultramontane, chiliastic, irredentist, prelapsarian, revanchism, redivivus, ubiquarian, and epiphenomenon, and also foreign phrases like a fortiori, comme il faut, a tergo, preguntando se llega, mirabile dictu, schadenfreude, and deux es machina.
While many of these words are polysyllabic, not to say sesquipedalian, others are less so, and so should be cherished and rolled around the tongue like fine summer wine, for to make them a part of our everyday vocabulary separates us from the sort of people like the ill-mannered waiter at the Spicy Court, for whom courtesy would be as foreign as intelligence is to George Bush.
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Speaking of words, I was reading an article in Slate.com about the predilection of the editor in chief of The New Republic, Marty Peretz, to use words like adipose, tarantism, kenspeckle, Feinschmucker, vilipend, plenilune, ultramontane, chiliastic, irredentist, prelapsarian, revanchism, redivivus, ubiquarian, and epiphenomenon, and also foreign phrases like a fortiori, comme il faut, a tergo, preguntando se llega, mirabile dictu, schadenfreude, and deux es machina.
While many of these words are polysyllabic, not to say sesquipedalian, others are less so, and so should be cherished and rolled around the tongue like fine summer wine, for to make them a part of our everyday vocabulary separates us from the sort of people like the ill-mannered waiter at the Spicy Court, for whom courtesy would be as foreign as intelligence is to George Bush.
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