Upgrading peasant expectations
We have made progress. We started by squatting on the roadside eating from street peddlers. We have moved to hawker centres, aircon food courts and into restaurants. Now we are even into fine dining. At hawker centres, the dirty hawkers would throw the plate of char kway teow at you, with the dirty chopsticks as well. And you cannot demand for anything. That was what you paid for. In fine dining, things changed. The cooks are of international standards and paid top dollars. They knew perfectly what they are expected to deliver. The ingredients are the finest and freshest. The dining tables and chairs, the crockery and cutlery, each piece may cost a few hundred bucks. The table cloth, the service staff, not simply waiters and waitresses, are specially trained with fine manners to pamper the diners. These are what the peasants must learn to expect in fine dining. And they need to upgrade their taste and attitude. They cannot simply accept slipshod services and quality of food. When the service staff are rude and uncourteous, they must be rudely told off. When the food are not well prepared, they must demand to see the chef. There is no excuses for poor quality. They cannot turn around and tell the peasants, 'If you don't like huh, you could yourself lah.' They may be peasant made good chefs, no matter. Professional chefs of international standards, and paid in millions, must live up to their reputation and deliver quality stuff. Anything less is shortchanging. There is no such things as asking the people on how to cook a meal. They are the experts, and they called themselves the experts. When the menu is for French cuisine, it must be French cuisine. How would the peasants know how to prepare fois gras or escargots? How would the peasants know what is good wine or higher grade vinegar? The attitude and expectations of both peasants and chefs must change. Peasants should be more discerning and demand for good service and quality products. And they must know what is good service and quality products. They have the right to demand. For they are paying top dollars for it. The chefs must have some self respect to do what they are paid for. They can't be expected to continue with hawker fares and shaft it down the throat of the peasants. It is terribly embarrassing for top chefs who can't deliver and still collect top pay checks. As we progress, everyone must upgrade their mindset, their training and skills and expectations. Then only we will have real progress.