Comment cards - I have received them as a competitor and given them as a judge. I know you've heard "cooks don't care what you write on a comment card", In my opinion, as a competitor, I welcome comment cards. I do look at them and it may be ONE judges opinion However, if I get comment cards from 2 judges stating almost the same thing, then I have to step back and look at them seriously. As a Chef, I know that NO 2 judges/customers will have the same opinion of a dish unless it was very good or NOT so good.
Recently I visited a BBQ restaurant in a western Chicago suburb and was very disappointed, My first clue was when the cook took a rack of ribs out of the AltoSham wrapped in Saran Wrap and it looked like a log that they had used to OVERCOOK the ribs. He unwrapped the babyback ribs - halved it and threw them on a char-broiler and proceeded to wipe sauce on them and burn it on the already overcooked ribs. As a chef,cook,caterer, I would have NEVER have served ribs like that to ANYONE. Luckily the restaurant had a website and they had stellar comments and reviews. After our meal, we left a comment on the website in the appropriate place on what we thought of the food. WE DID get an email from the owners regarding the negative comment on their site and an apology regarding food quality.
No matter what, the comments that judges send to the cooks will be looked at and may be taken into consideration. As a Certified Table Captain, I always encourage the judges at my table to utilize the comment cards (when appropriate). It will help the cooks know why a judge scored a dish as they did. IF they seriously consider the comments received that is up to the individual cook.
I know I do!
Dan Rote
Chef,CBJ,CTC
Recently I visited a BBQ restaurant in a western Chicago suburb and was very disappointed, My first clue was when the cook took a rack of ribs out of the AltoSham wrapped in Saran Wrap and it looked like a log that they had used to OVERCOOK the ribs. He unwrapped the babyback ribs - halved it and threw them on a char-broiler and proceeded to wipe sauce on them and burn it on the already overcooked ribs. As a chef,cook,caterer, I would have NEVER have served ribs like that to ANYONE. Luckily the restaurant had a website and they had stellar comments and reviews. After our meal, we left a comment on the website in the appropriate place on what we thought of the food. WE DID get an email from the owners regarding the negative comment on their site and an apology regarding food quality.
No matter what, the comments that judges send to the cooks will be looked at and may be taken into consideration. As a Certified Table Captain, I always encourage the judges at my table to utilize the comment cards (when appropriate). It will help the cooks know why a judge scored a dish as they did. IF they seriously consider the comments received that is up to the individual cook.
I know I do!
Dan Rote
Chef,CBJ,CTC
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