Article Spotlight
The 10 Most Annoying Restaurant Trends
by Kelly Dobkin
Some restaurant trends are easy to embrace: lower prices, bigger portions, free refills, you get the idea. But other, more recent trends are bordering on the absurd. In fact, some of them are just downright annoying. Here’s a list of some of the most irritating restaurant trends – developed with some suggestions from our 30 Under 30 honorees – that have us shouting: “Dear God, make it stop!”
1. Communal Tables
Like Communism itself, communal tables are a great idea…in theory. But let’s face it, even Karl Marx couldn’t endure this much sharing. Sure, they’re great for the single diner who’s looking to make "friends," but for the most part, if you start talking to the person next to you at a communal table, you’re probably interrupting a date or butting your nosy self into someone else’s business. If the restaurant has even an ounce of cachet, you’re most likely shoved up against the next table anyway – in which case you should still MYOB.
2. “The Civil War” Look
A hallmark of the “Brooklyn aesthetic,” more and more restaurants nationwide are being decked out in rickety furniture that looks like it got ganked from the home of a Civil War reenactor. Note to restaurants: wall-mounted wagon wheels and photos of dead bearded dudes don’t make the food taste any better. Live in the now!
3. Chalkboard Menus
We kind of got over reading off a chalkboard in say…pre-school? After a long day of staring at a computer screen, the last thing we’re trying to do is have to squint at a barely legible menu scribbled on a wall halfway across the room. Are restaurants doing this to make the prices appear fuzzier?
4. Mustachioed Bartenders
We’re not knocking all facial hair, but we don’t need Wyatt Earp mixing up our martini. The suspenders, the fedoras, the mustaches…nuh-uh. The more pretentious the whiskers, the more we just want to get wasted on Malibu bay breezes and be done with it.
Note to restaurants: The Civil War is over
5. “Gourmet punch”
There’s nothing like a $45 bowl of Earl Grey–spiked punch served in dainty crystal teacups to get the party started. Last time we checked, we weren’t attending a turn-of-the-century high school prom. Can we get a real drink, please?
6. Iceless Table Water
Whatever happened to ice? Just a quick note to restaurants: not everyone is an ice-hating European or a germaphobe who thinks all ice is contaminated. All of a sudden, it’s as if liking ice in your water makes you a T.G.I. Friday’s–going rube. What gives, man?
7. Pop-Up Restaurants
Pop-ups are to real restaurants what hot, emotionally unavailable men on motorcycles are to love-starved 38-year-old single women – a pointless tease. The allure of pop-ups is clearly their impermanence, but are they merely a way of dodging failure? Some brilliant person thought to himself: “Most new restaurants fail within the first months of opening, so, hey, why not just open one for only that long?” Note to that dude: um, no. The odds of anybody making a profit during such a short run are slim, and what’s worse, fans of the eatery will have to say buh-bye to it the second they get hooked. Le sigh. Pop-ups are a lose-lose for everyone.
8. “Comfort-Food” Menus
We’re all for indulging in comfort food when the moment strikes, but lately it seems like an alarming number of major chefs are opening eateries that serve nothing more than overpriced, overly gussied-up versions of dishes you could have learned watching Paula Deen. Eighteen dollars for some mediocre mac ’n’ cheese, $26 for a breaded pork chop, $22 for fried chicken. Can chefs please go back to being chefs?
9. Sliders
Putting the word “slider” on your menu has been known to cause instantaneous food boners among middle-aged ex–frat boys. “Dude, they’ve got sliders on the menu…hook those up, brah!” And lately it seems like almost any meat item is being “slider-ized.” Crisped-up kernels of pork belly packed between two bready buns is no doubt delicious, but it’s definitely not a “slider.”
10. Bread Baskets You Have to Pay For
Restaurants that charge for bread are as irritating as airlines that charge for a bag of peanuts. We don’t care how many wheat-scything artisanal bakers it took to make it, there’s no way bread should cost as much as your appetizer.
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312 Comments
Add a new commentDec. 2011
I love all these things at restaurants - what's annoying is that they have become trends. Chalkboard menus? Of course, they're easier with changing menus and environmentally friendly, but funny when you find them at every hipster hangout in your hood. Keep the 'light' lists coming - I'm laughing.
Apr. 2004
I thought this was a ridiculous article for Zagat, Ms. Dobkin would be better writing for the Enquirer. Chalk Board menus? We change our menu every night and print 50 copies that will be thrown away the next day...is that a better idea? Communal tables? Didn't realize it WAS a trend, but I often enjoy having the opportunity to sit at them and think it is an awesome idea, as long as I'm not forced to sit at one...what is wrong with comfort food???? It seems what you are whining about is the prices not the food...a decent journalist would be able to get that across.stop trying to be so hipster and get a job that you are suited for.
Oct. 2011
I thought that this was a very annoying article. If the public want sliders...the industry will sell them, San Fransisco loves the idea of communal tables, the seafood areas on docks like the chalkboard idea. You started out with "lower prices, bigger portions and free refills"...that speaks of you wanting something for nothing from the industry. Those ideas are annoying to us the industry who see you as someone who feeds off of us for free. Time for you to look elswhere for something to feed off of.
Sep. 2007
Two most annoying
#1) Wait person introduces themselves. " Hi, I'm Biff and I'll be serving you..."
I don't want to know you. You are here to serve my food and blend into the wallpaper. I'm paying you to take care of me, not entertain me.
#2) "Are you still working on that?" How about " May I clear your plate?" or better yet, etiquette teaches that placement of upside down fork and knife at the 5 o'clock position of the plate is the sign "You may clear my plate"
Jan. 2012
NOISE. NOISE. NOISE. NOISE. NOISE. What? NOISE. I couldn't NOISE. hear. MORE NOISE. you. Restaurants want people to vome and eat together, right? Why make it so hard to talk to your companions!!! There are a number of LA restaurants whoe regularly lose business from me because of this. I own a small business, and need to take clients and prospects someplace I can hear them! A couple rare winners that AREN'T too noisy... Dresden, restaurant side. Astro Diner.
Sep. 1999
Since this is becoming a gripe session, let me add when your waitperson says "I really like X" or "X is my favorite." Why should I care? You don't know my tastes and I don't know yours.
Feb. 2011
Dear Kelly Dobkin,
This is not food journalism. This is fluff, and frankly, I expect better from Zagat. I'm embarrassed for you, and for Zagat. Get it together, please, or I will unsubscribe from your newsletter.
Thank you.
Jun. 2010
I haven't had time to read the full list of comments, but here's mine in someone hasn't nominated it: the recent trend of using humongous glasses to hold 6 oz. of wine -- even if it's a white wine! Apparently it's news to some restaurants that only red wine needs room to breathe!
Jan. 2012
If I had to wait on half the truly nasty people posting, I'd be a very unhappy person. How many of you have waited tables? Those of you who have, we can't all be as good as you. This is what we're talking about? This is the world we live in? We're talking about restaurants here. I'm particularly dismayed by the nasty queen--Noble Roman. What a jerk.
May. 2010
Two huge annoyances for me are,- are you paying attention, restauranteurs? - Waitstaff who give a 15 minute recitation (in great detail) of 5 daily specials of appetizers, entrees, and desserts. This is not a play audition, and the staff should not have to memorize a dialogue. After two specials of each are announced, my eyes glaze over, so put an insert into the menu, instead. The second pet peeve I have, is that, when going out for a pricy "fine dining experience," I do not expect the table to be bussed until all present at table have completed the course! If I want the table bussed every 5 minutes, I'll take my business to Flo's Greasy Spoon!
It is most intrusive on the dining out experience, and conversation. Please train your staff in this very basic etiquette, because when this happens, I'll spend my hard earned $ 200.00 (and up) per couple at one of your competitor's establishments.
Jun. 2011
Crowd noise, tabled jammed together, and loud music, hands down, the most annoying Restaurant Trends. Coming in at a close second in my book? Menus promising "farm fresh" ingredents or "locally sourced" when they're not.
Jan. 2012
My reservations in past years for Valentines Day were effectively ignored. We were seated more than an hour late, slow to order a cocktail and dreadfully slow to receive the first two courses. Having grown up in the hotel restaurant business, I can prepare a mean Rack of Lamb. And, that has been my "go to dinner date" for most holidays since.
Sep. 2011
One very big problem in NYC restaurants is when there is LOUD MUSIC...no one can talk and it ruins the atmosphere.
Jan. 2008
Cleaning tables with an obnoxious smelling spray cleaner next to people who are still trying to enjoy their food.
Mar. 2011
Restaurants that advertise that they participate in Restaurant week and then when you get there, they don't give you the RW menu.... Bobby Van's at Grand Central were guilty of this last Friday. When I asked for the RW menu the waiter's attitude to us completely changed, he made my husband and I feel like peasants. he even made a snide remark about the bottle of wine we chose. My point if you are going to participate in RW then do it properly so that people want to come back, because if you don't then we won't. Will we be going back errr No we won't.
Jan. 2003
Waitstaff that respond to such statements as "I'll have the chicken dish" with "No problem." I as so relieved that my typical request is not a problem for you.
May. 2007
These are all at least mildly annoying. Waiter training should kill the hated "are you still working on that" interruption. Chefs should go back to being chefs instead of doing sliders & mac n cheese, though it must be tempting to score $20 a plate for such easy cash cows.
Here's another one: would it kill you, Mr/Ms Waitperson, to tell me if my main course already comes with a side salad when I begin to order a separate side salad? Especially if it doesn't say so on the menu? I'm not a rabbit, one salad is plenty, thanks.
Jan. 2002
When dishes are removed from table while people are still eating
Apr. 2010
The most annoying trend for me is excessive noise due to poor accoustical design and excessively loud music, or any music at all, for that matter. Generally in a restaurant, I want to carry on a conversation with whomever I am with, or read my Kindle if I'm on my own. Noise interferes with both.
Also, restaurants that don't take reservations - I won't patronize them. They obviosly prize their own convenience over that of their guests.
Jan. 2004
You all should probably avoid the countries of Spain and Portugal, where they routinely put bread and other items on the table and charge for them if they are eaten. The "trick" is to ask to have it removed if you don't intend to eat it. Think of the weight you'll lose........
Mar. 2004
If a decent restaurant you really like EVER charges for bread, NEVER return! Never!! If it wasn't decent you wouldn't go back anyway.
Dec. 2011
Couldn't agree more. This restores my faith that there is still someone, somewhere, who understands the traditions of good inn-keeping and hospitality.
Apr. 2002
First, I like sliders. They're a nice change of pace from the restaurants that serve burgers that are 1/3 to 1/2 pound in size.
Second, the Civil War look is fine in a rural area. But I agree what works 50 miles outside of Chicago shouldn't be a theme in the Loop.
Third, the chalk board is fine, when it's located by the entrance (just outside the front door or next to the host stand), and it's legible (i.e., the printing or handwriting of a school teacher and not the scribbling of a doctor, lawyer, or IT geek).
Oct. 2006
When I worked as a waiter (in an upscale place), there was one basic rule: the customers tell you what they want, then you go get it. You remember who gets the steak and who gets the cake. If you don't, you're fired. I'm continually dismayed at waiters today who interrupt a discussion, holding plates over my head, to ask who gets what. I already told you, and I saw you write it down! If I'm paying $50 for dinner, I shouldn't be doing the waiter's job too, and then be expected to leave a 20% tip as I leave. Waiters: leave your acting/dancing/modeling careers at the door when you come to work in a restaurant, and concentrate on your customers.
Apr. 2009
How about #3.2: The restaurant serving three slices of duck (plus sauce) all alone on the plate, and calls it "dinner?"
Mar. 2000
Why is Zagat starting the New Year off with an e-mail directing me to this lame annoyance list originally posted way back in May of 2011? Hope you're not paying for these so-called "articles."
Jan. 2003
Is this a real article or a joke? I can't believe I wasted the few minutes it took to read it. You are going to lose credibility if you keep this up Zagat
Jan. 2012
Well, I wish restaurant training programs would eliminate three most common questions used by just about every server.
1. "How is everything so far?" Hold on...is something getting ready to go bad? Now I am getting nervous. Please tell me that there is not some wrong with my food and that I will not be sick later in the evening.
2. "Are you still working on this?" I did not go out to dinner to work. Please let me relax and let me enjoy my meal.
3. "Can I get this out of your way? Actually, my meal was never in my way. I was just enjoying the last few bites.
Apr. 2011
Bullshit I dont agree with most of this. I think a chalk board is a nice way to save paper.
I like my bartenders with flair... creative Facial hair is fine as long as it isn't in my drink!
I like rustic looks in my restaurants. I don't care about sliders, I don't care about ice or not in my water... this article is a pretentious waste of time. Kelly, Why not write about things that matter???!!!
Mar. 2010
The 11th most annoying food trend is old, rehashed lists of annoying food trends.
Dec. 2004
It really irritates me when a server writes you off the minute you pay the check. Sometimes you want to hang out a little and catch up more with a friend. I still expect my water or coffee to be refreshed, and it's very rare it happens or I'm even asked. After a little bit you may even decide you want to order dessert or something.
Oct. 2002
It is increasingly hard to take Zagat seriously. These "articles" are an embarrassment.
Dec. 2011
First of all, give me a mustachioed beefcake in suspenders serving up my whiskey drink ANY hour of the day!
Also, I would agree with the bread thing, but as a server I know how ridiculous people are about bread. If they could be reasonable, have only 1 basket, and NOT be demanding about something that comes FREE, then all would be fine. That, however, is not the case. People have abused their bread privileges, and must deal with the consequences.
Dec. 2011
First of all, give me a mustachioed beefcake in suspenders serving up my whiskey drink ANY hour of the day!
Also, I would agree with the bread thing, but as a server I know how ridiculous people are about bread. If they could be reasonable, have only 1 basket, and NOT be demanding about something that comes FREE, then all would be fine. That, however, is not the case. People have abused their bread privileges, and must deal with the consequences.
Dec. 2011
I also completely disagree with #6. The Europeans have this one right. Ice is gross. It comes out of a machine that could have all sorts of nasty tubes and metal trays. The water is usually not filtered before being frozen.
The best new restaurants in my city are offering the simple solution of having free filtered tap water that has been pre-chilled, and are serving it from classy glass bottles.
Jun. 2004
The trend is Laurence saying "Not a trend"
Feb. 2008
I don't have a problem with no ice in my water - I hate drinking cold water with my food.
Nov. 2011
How about adding Noisy Restaurants? The owners seem to feel that a noisy restaurant is a busy restaurant, but if we can't converse across a table for 2 or 4, a lot is lost and we probably won't come back
Mar. 2010
Marty Orner agrees with #6.
Oct. 2011
The whole idea of food/restaurant trends just needs to die already. Last week, we went with friends to a place all but one menu item contained bacon, maple syrup, fruit, or a combination of at least two of the above. How about a little originality?
Sep. 2011
Two things I forgot. @Christine B..... if you lower the tip every time a server addresses your table as "guys" you are either extremely old and should be dining at buffets for blue hairs or, you have something so far up your backside that you're just looking to have a miserable experience every time you go out. Lighten up Francis!!
Now @ LaurenA5207 concentrate on burning your bra or saving a tree...... you might live longer. Wow, are all you readers REALLY this up tight???? Kelly put in a little humor, that's all. Try to enjoy life every now and then Lauren!
Sep. 2011
White Castle??? That's not a slider pal..... White Manna, not that's a slider!! I agree about the ice in water, forget the Euro-Trash...... Give me ICE!!
Sep. 2011
"10. Bread Baskets You Have to Pay For
Restaurants that charge for bread are as irritating as airlines that charge for a bag of peanuts. We don’t care how many wheat-scything artisanal bakers it took to make it, there’s no way bread should cost as much as your appetizer."
WORD.
It's like Chili's making you pay for chips and salsa...are you kidding me?
Apr. 2001
Plopping good meat on top of a pile of mashed potatoes. It looks disgusting and tastes the same.
Mar. 2004
Could someone please send this article to Marcus Samuelsson! He has quite a few of the annoying restaurant trends in The Red Rooster.
Mar. 2008
Farm to table.
Nov. 2009
Really good food and service is primary for a restaurant experience. But often what makes the experience memorable is the 'personality' of the restaurant --- the decor and furnishings, how things are served, wine flights, signature cocktails, or people you meet.
I happen to like water with no ice because I can drink more of it. An exception might be in 106 degree weather in Texas which is the case now.
Jun. 2007
when the hosts/waiters wear cologne. Every time this person walks by which is often, the smell of their cologne totally overwhelms! Part of an enjoyable meal is smell. I don't want my meal ruined by a server's cologne! You are working, not on a date!
Sep. 2003
Chalkboard menu? Ever been to England? Heard of a pub?
Nov. 2004
Kelly Dobkin - This is a really badly written article and you suck at your job.