10/22/2026
Chapter 13 | Everyone Has Their Own Taste
Over the years I’ve worked in the restaurant business, some things customers have said have stayed with me and affected my mood for the rest of the day. Sometimes, even the next day, I still think about them and feel a little discouraged.
Taste and flavor are among the biggest challenges of running a restaurant and cooking. The same dish, bowl of soup, or even drink can receive very different reviews from different people at the very same restaurant.
I remember one dish in particular that was clearly marked as spicy. Some customers thought the heat was just right. Others would ask before ordering, “How spicy is it? Is it the kind of spicy that makes your eyes water?” Whenever I heard that question, I would pause, unsure how to describe it in a way that would be just right for everyone.
We offered spice levels from zero to five. One customer chose level three, but later left a negative review, saying it was too spicy to eat.
The same thing happened with a bowl of soup. One customer loved it and said it was the best soup they had ever tasted. Yet on that very same day, I might receive a call from another customer with a completely different opinion.
Here’s a little secret: I shop for fresh produce every day because I want our customers to enjoy vegetables that are crisp and fresh, with the natural sweetness of the vegetables still coming through. I choose to buy what we need each day instead of ordering large quantities from a supplier and keeping them in stock.
Managing inventory is one of the challenges of running a restaurant. If we buy too much and sales don’t keep up, the freshness and texture of the produce can change. I believe customers can taste the difference. So even though shopping every day takes extra time, I still want to serve vegetables that are as fresh as possible.
What hurts is that even after putting so much care into these details, I’ve still received reviews saying our vegetables were not fresh and were limp. It’s hard not to feel disappointed when I see comments like that, because I know how carefully I select and prepare our ingredients.
Over time, I’ve come to understand that people can have very different reactions to the same dish and the same ingredients. Some will enjoy them, while others may not. Hearing those different opinions has become part of my work.
If one day I’m no longer running a restaurant, perhaps I’ll make a dish exactly the way I like it. I won’t have to guess what everyone else prefers. I’ll simply cook something that tastes the way I truly want it to.
