Things That Irritate Us About Caribbean Take-Out Restaurants.

 

After years of enduring the ‘service’ at Caribbean take-out restaurants in North America, I brought up the topic in a recent episode of my weekly Facebook LIVE show as I wanted to know more about the experiences of others. During the open-mic session it became clear that I was not alone, nor was this something specific to North American based Caribbean restaurants. Additionally, it seems that there may be a sort of “immigrant” undertone to this and not simply a “Caribbean” characteristic.

Here’s the list of things that irritate us about Caribbean restaurants, as discussed on the show.

  • SERVICE – lack off and at times just plain rude
  • good luck trying to return a dish
  • there’s never everything listed on the menu available (no matter what time of the day you visit)
  • never advanced notice of being closed (you show up and they open or closed)
  • many don’t open on a Monday
  • many don’t stick to their business hours (if at all posted)
  • small portions and/or no consistency in portion size
  • no real consistency on food quality/taste
  • use of non-Caribbean or Caribbean trained chefs
  • scent on your clothing after you leave the establishment (poor ventilation)
  • where’s the smile Caribbean people are known throughout the world for?
  • cleanliness (works in conjunction to ‘scent’ mentioned above)
  • appreciation… at least pretend to care about customers
  • respect – customers appreciate that undivided attention. Send that text or handle that personal call another time
  • never seems to be adequately staffed (see next point)
  • always seems to be a long wait for food
  • even when you call in advance (for pick-up), you show up and still must wait
  • LOUD (and sometime vulgar) music
  • don’t ask to have a dish explained (what’s in it etc).. it’s as if they don’t know how to describe what they serve PLUS you’re expected to know each dish
  • colonialism is alive (happened to me personally many times) – where ‘fairer’ people get the pleasant greeting and smile, yet when I go up.. “wha yuh want”
  • plantain – YES! if it’s part of the meal, do include it and please make sure it’s not so thin I can strain my Mauby with it
  • gravy! after all these years you’d think they would clue-in and know that customers luv ah lil gravy
  • communicate to us if there’s bones and do ensure the curry goat with bones are not cut at a sharp angle (had my gum cut before)
  • cut chicken with a band-saw (clean cut) or risk having bone fragments in the chicken dish if you use a dull cleaver
  •  explain to customers that boneless chicken does not necessarily mean chicken breast (white meat)
  • if a dish is not traditionally prepared and it’s your chef’s take on the dish, do communicate this to us

I guess I should mentioned a few things to avoid the hate emails poring in. I’m very proud of my Caribbean heritage and I personally believe we’ve been blessed with an amazing Culinary Culture and with people who can COOK! By choosing to come to your restaurant (there are many other options to dine) it means I want to support you and by extension the Caribbean culture.

The observations mentioned above by the group does NOT represent ALL Caribbean restaurants and to those who make the extra effort to give us a truly awesome dining experience – we applaud you. To the restaurant owners guilty of any of the above.. time to correct yourself.

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