Reader: My Least Favorite Trend Is Stagnant Pay for Untipped Employees

Inside Acorn, a trendy treasure
Inside Acorn, a trendy treasure
Danielle Lirette

Last week, Mark Antonation served up five restaurant trends he'd like to see die — including spiced rims on cocktails and Brussels sprouts on just about every menu in Denver. Our readers have a few more pet peeves. Says David: 

Mark certainly nailed it for me. My other issue is the trend for high-end restaurants to take over some dilapidated warehouse, barely touch it (even apparently reveling in the industrial/graffiti atmosphere) and charging $100+ a head for small plates with a side of attitude.

Adds another David:

Another relatively current trend that makes no sense is the plating style of stacking the various elements of a dinner one on top of another. It is not visually pleasing and nor does it afford convenient consumption. I prefer to taste my protein and vegetable components individually. If so desired, I can always combine them. This method of plating requires that all elements be consumed together or deconstructed to be enjoyed separately. I do not know how or why this plating trend came into existence or why so many chefs employ it, but add it to the list of trends that need to die!

And then there's this from Wade: 

My least favorite trend is the stagnant pay rate for un-tipped employees. "Your rent increased $100 per month for the last three years running? Here's the same $10 to $12 per hour you would've made, fuck you, have a nice life and don't be late tomorrow."

What trends would you like to see disappear from Denver?


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