English Made Simple For Crazy UK Restaurants Ep 785
Learn English Through Listening
Deep Dive
Why is Hugh Cochran, the owner of The Yellow Bittern, upset with his customers?
Hugh Cochran is upset because his customers are not spending enough money in his restaurant. He expects diners to order at least two courses and drink wine, but many only spend £25 per head, which he considers insufficient to sustain his business.
What outdated practices does Hugh Cochran expect his customers to follow?
Hugh Cochran expects customers to order multiple courses, drink wine, and avoid sharing dishes. He also insists on traditional dining etiquette, such as not drinking tap water and adhering to fixed meal sittings at 12pm and 2pm.
What are some of the restrictive policies at The Yellow Bittern?
The Yellow Bittern only accepts bookings by telephone or letter, operates two sittings at 12pm and 2pm, does not display wine prices, and only accepts cash payments. Additionally, it offers limited menu options, with no vegetarian or vegan main courses.
Why does Hugh Cochran believe customers should drink wine with their meals?
Hugh Cochran believes drinking wine is part of traditional dining etiquette and essential for increasing the restaurant's revenue. He argues that customers should justify their presence by ordering alcohol, as it significantly boosts the bill.
How does Hugh Cochran's business model clash with modern dining habits?
Hugh Cochran's business model clashes with modern dining habits because it enforces outdated practices like mandatory wine consumption, multiple courses, and fixed meal times. Modern diners often prefer flexibility, health-conscious options, and sharing dishes, which his restaurant does not accommodate.
What criticism does the podcast host have about Hugh Cochran's approach?
The podcast host criticizes Hugh Cochran for being out of touch with modern dining trends and for dictating how customers should behave. She argues that his insistence on outdated practices, such as mandatory wine consumption and multiple courses, alienates contemporary diners who prefer healthier, more flexible dining options.
- Restaurant owner complains about low customer spending.
- Debate on restaurant etiquette and customer expectations.
- Criticism of sharing dishes and drinking tap water.
Shownotes Transcript