New York City College of Technology, CUNY
Department of Hospitality Management

Janet Lefler Dining Room




To: Prof. Abreu, Director of Service
From: Gloria Garcia, Student
Date: November 27, 2017
Re: Restaurant Review – Instead of Making Turkey, They Make Reservations


Pete Wells starts the article describing what Thanks giving is about and how “there’s no place like home for the holidays”. However there’s a certain amount that make reservations because they can rely on the restaurants with what it can provide: someone else does the planning, the shopping, the cooking, the choices, and most importantly someone else does the dishes.

Later in the article Wells talks about the situation in different restaurants. In Gotham Bar and Grill chef Alfred Portale has been serving turkey since the 1980s however half of the 300 customers are in favor of seafood, pork with apple cider or a different meat. At RedFarm Chef Joe Ng prepares around 30 turkeys while at Decoy he prepares about 40 Peking ducks and he manages to sell out every year. As we can see from these examples people like going out for thanksgiving because there’s a variety in food. The only disadvantage in dinning at restaurants for Thanksgiving is that you can’t take the leftovers, there’s no doggie bag.

This article was different than the ones Pete Wells is used to writing, he talks more about the convenience at dinning in restaurants for Thanksgiving and gives examples of some restaurants. Sure there’s many advantages of dining in restaurants but I wouldn’t do it. Thanksgiving is about reuniting with your loved ones, eating at home with your family, have a good chat and occasionally a discussion between family members. Those traditions are what make Thanksgiving a holiday to look forward to. I wouldn’t change it for another thing. But who knows maybe in the future it’ll be all about dinning at restaurants on Thanksgiving.


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Tags: NYT Article