At Restaurants, When Do You Order the Chicken and When Do You Avoid?
When I waitressed in college I heard a chef say that even though he despised it, he felt it necessary to have a chicken dish on the menu. The kitchen staff made assumptions about the safe, boring soul ordering the chicken, and as a result, it was the most uninspired dish on the menu. I could hardly fake a smile when a customer ordered the chicken, knowing there were so many superior options—the scallops, the braised short ribs, the handcut pappardelle!
Yet there are other chefs and critics that say you can judge the quality of a chef by