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“Korean Service” at Korea.kr

Posted by in Commentary, Press, Shameless Self Promotion | 3 comments

Joe4 Korean Service at Korea.kr

My latest article for GongGang Korea (korea.kr) has been posted in Korean and English. This time it’s a short version of one of my rants called “5 Simple Rules of Restaurant Service.” This is a hindrance to Korean food globalization efforts that is not limited to Korea. Korean restaurants overseas are notorious for their unwelcoming nature.

Here’s an excerpt:

A lot of the problems of service in Korea, I think, stems from a concept that the manager and chef are the top bosses. They are not. The customer is the top boss. The customer pays the server’s salary, the chef’s salary and the manager’s salary. Many times I have seen the wrong dish being served, servers neglecting customers and just plain rude service because the server didn’t want to upset the chef or manager. That’s upside down. If I had done any of that I would have quickly lost my job in America.

You can read the Korean and English versions here.

Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.
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  • http://twitter.com/DoddietheApe Doddie Householder

    My husband (former restaurant manager for Golden Coral in Ky) still can’t believe how pretentious some of the “upscale” restaurants here in Korea can be. The soup served along with the steak courses can fit in a tiny soju cup. Heck, it’s not an amuse since it is served in a regular soup bowl. 3 spoonfuls and you’re down. Salad is about a handful of iceberg lettuce with a few forlorn strips of purple cabbage and carrots. But of course the salad is drowning in the fruit dressing. What’s up with the fruit obsession in Korea? Savory items like sandwiches, salads, stews … all get a helping of fruit in the dressing, sauce or spread. At least the beef here taste good.

  • http://twitter.com/DoddietheApe Doddie Householder

    My husband (former restaurant manager for Golden Coral in Ky) still can’t believe how pretentious some of the “upscale” restaurants here in Korea can be. The soup served along with the steak courses can fit in a tiny soju cup. Heck, it’s not an amuse since it is served in a regular soup bowl. 3 spoonfuls and you’re down. Salad is about a handful of iceberg lettuce with a few forlorn strips of purple cabbage and carrots. But of course the salad is drowning in the fruit dressing. What’s up with the fruit obsession in Korea? Savory items like sandwiches, salads, stews … all get a helping of fruit in the dressing, sauce or spread. At least the beef here taste good.

  • http://twitter.com/dynafeel Binch Shin

    Hello, I am Bintz from BLACKOUT MiRROR ( http://blackoutmirror.blogspot.com )

    You look so kind UNBELIEVABLY :O Korean has to know who you are!

    Anyway, please give my regards to your buddy, Chris Backe :-/

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