At some restaurants, about midway through the meal, a waiter plops a small, table-top grill or a boiling pot of water for the diners to control. How things progress is now up to them. When the steak is rubbery, they have no one to blame but themselves. While many believe this goes against the principle of eating out, given the nature of cooking your food and then being asked to pay others for the privilege of eating it. That's one way of looking at things. Here's another. At DIY Kitchen, we believe these establishments don’t go far enough.
That’s why instead of seating you immediately, we keep you on your feet for a good forty-five minutes to an hour. Your reservation time is not the time you start eating, it’s the time to get to work. Some of our frequent customers know to bring a change of clothes after ruining several pieces with unexpected splatter. Because splatter here is always expected.
After slaving over a hot stove for just under an hour, you may wonder: what’s on the menu? Good question. That’s something you should have been thinking about earlier, much earlier. We’re talking dawn, when most chefs visit markets for inspiration and some old-fashioned haggling with sleep-deprived, fish-guts smelling, quasi-mobsters.
Eating is a small part of the DIY experience. Yes, you will eat. However, that’s only after putting in a solid shift. You must withstand the barbs and bullying from our full-time staff.
At the end of the meal, one you will inhale and promptly pass out after, your job isn’t done. Those dishes aren’t going to clean themselves, nor is the table you occupied for approximately 15 minutes of ravenous consumption. So when you’re all done and the valet is getting your car, feel free to pocket a few dollar bills. By now, you’ve earned a nice tip.
And unlike other restaurants, it’s up to us whether we have you back without any reservations.
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