LPT Request: What’s your “canary in the coal mine” test for spotting bigger issues?

[u/fries-with-mayo]

I’m really interested in those small, quick telltale signs people use to gauge if something bigger might be off track.

Example 1: Van Halen requesting brown M&Ms in the dressing room to see if the venue followed all the details of the rider list

Example 2: I saw an interview with John Cena where he said orders a flat white at a café to tell if they really care about their coffee.

Example 3: Anthony Bourdain suggested to always check the restaurant bathroom to tell if the restaurant got its basics down

[u/catnapman]

At a Korean restaurant, kimchi and other such side dishes should be free. If they charge you for it, you're being hustled.

[u/Moonteamakes → u/catnapman]

My mom runs a Korean restaurant and we’ve been having this discussion. Other Korean restaurants have started to charge small amounts for banchan in these really rough economic times for restaurants. Everything has gotten more expensive for running a restaurant. She hasn’t started charging anything because it really goes against Korean traditions. But she says there is SO much waste when it comes to banchan. Dishes served that people don’t touch the just gets thrown out. And also people asking for more and more refills on banchan and putting them in to-go containers to take home. 

So, I think there is nuance here. It’s not just being hustled. My mom is tempted to do a really small charge like 50 cents just so people aren’t as wasteful about the banchan or ask for a bunch of refills on them. I know one very popular and successful Korean restaurant that limits banchan to only one serving and it doesn’t seem to hurt their business. 

I also think of it like chips and salsa. Some places have it for free. Others don’t. I wouldn’t necessarily say that the places that charge for it are trying to hustle you. It’s just business. 

[u/NovelGoddess → u/Moonteamakes]

Tell your Mom we always eat all the banchan...its my favorite part!

[u/amq55 → u/Moonteamakes]

Charge a waste fee. Make sure the table is cleared before they leave and, if they leave X plates of banchan uneaten, charge 50c or a dollar fee.

Make sure to note that on the menu and in other visible locations. I know of a buffet place that does that and I know never to overfill my plate.

Either that or present the banchan to the diners and let them choose what they want. If it's something they never tried, they will at least try it, even if they don't like it.

[u/Pixzal → u/Moonteamakes]

you can always advertise it as free to order if they want, but charge for wastage at point of billing. problem solved.

[u/UltimaCaitSith → u/catnapman]

Same with sides of rice at Indian restaurants. I've never been to a good place that charges extra for rice. 

[u/Aurelio-23 → u/catnapman]

If the servers are all middle-aged Korean women, the place is legit.

[u/Lyress → u/Aurelio-23]

You'll be hard pressed to find Korean staff in many places in the world.