Most fine dining I've done (as a customer - I've never worked fine dining) has been a degustation only style of offering, with no al a carte.
I've always assumed the kitchen has a station/chef for each specific dish (or multiple copies of such depending on seating capacity) and a sous overseeing it all while an exec runs the pass?
So if there's 14 courses there's 14/28/42/etc chefs each with their own little station just making the exact same scallop dish or whatever all night perfectly, no tickets just a timing of how many you need up next and how long away?
... ok? None of that sounds like a $500+ strictly no al a carte/tasting menu only fine dining restaurant?
I know how restaurants work, dude. I was specifically asking about how a certain tiny subset of restaurants work. It's kinda on my mind because I'm going to Vue De Monde soon for my birthday so I've been thinking about it a bunch.
Then why do you even reply to a comment about Michelin stared restaurants. You don't even work in one yourself even though you try to make it sound like it.
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u/TheRealTowel May 21 '25
Most fine dining I've done (as a customer - I've never worked fine dining) has been a degustation only style of offering, with no al a carte.
I've always assumed the kitchen has a station/chef for each specific dish (or multiple copies of such depending on seating capacity) and a sous overseeing it all while an exec runs the pass?
So if there's 14 courses there's 14/28/42/etc chefs each with their own little station just making the exact same scallop dish or whatever all night perfectly, no tickets just a timing of how many you need up next and how long away?
Am I way off or is that basically how it works?