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Don't come again

by: Cormac Keane

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Cape Town's most infamous restaurateur, Cormac Keane, lists his 4 most annoying customers.

The tight freebie: This is the lowest form of restaurant life, invited to a restaurant as a guest of the proprietor for whatever reason, usually a concierge, guesthouse owner or someone who is in a position to send people to the restaurant. They eat and drink all around them, sit back and burp and then wheelspin out the door without leaving a tip to the waiter. You know who you are, shocking.

The bottle store fan: Restaurants make a good percentage of their income on wine, yes there is a mark up, if you agree to pay for my insurance, salaries, rent and electricity I won't mark up the wine.
Corkage is meant to be for a special bottle of wine, and I don't mean something on 2 for 1 special at Ultra. I decided to stop corkage altogether recently when a foursome arrived with 3 bottles of the cheapest plonk available, my kitchen wouldn't cook with the stuff if they got it for free. I was half expecting the table to whip out a thermos flask and start serving their own coffee, If you're that cheap stay at home.

The table where nothing is right: I have only had two of these so far but they really push everyone to the limit. I was convinced one in particular was being filmed for a prank TV show, I swear I started looking around for cameras. One guy was literally jumping up and down because the bottle of water was opened by the waiter at the table and not PLACED ON THE TABLE as requested. Dude calm down. Another person at the table went through the entire menu and said, "don't like" to everything. He eventually ordered something and sent it back 3 times.

I was so bemused by the whole situation that I didn't throw them out.
I will next time. I am waiting to use Marco Pierre White’s routine for impossible customers: he has the full waiting team assemble around the table, everything gets removed from the table, table cloth, the works, the table is then ignored until they decide to leave.

The drunk: Contrary to popular belief most restaurant staff are not total alcoholics, not during service at least, there is nothing worse than a drunken patron trying to tell you how to run your business, decorate your venue or cook your food. If you know it all why not open your own restaurant.

Any restaurateurs out there who agree with Cormac, or have any other dodgy diners to add? Any patrons who want to throw their 2c in the mix? Do so in the comment box below...

Cormac Keane is the owner of Portofino Bar & Restaurant in Greenpoint.

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Vic
2/1/2010 9:48:43 PM

To another arrogant irish chef. Your countryman fled with his tail between his legs. Hope you don't but with yoru attitude who knows?

Without these people recommending guests to your restuarant you could go broke so be thankful. Or don't offer them meals if it offends you. So how's a cheapskate now?? If I get a free meal for whatever reason I tip on the value of the meal according to service received.

Same with the corkage. Make it clear its only for special bottles of wine, embaress them in a nice way or maybe just explain that it's for something special. With some of the coffee being passed off in CT, maybe a thermos would be handy (only joking Cormac!) .

Craig
2/2/2010 8:55:05 AM

Can't find anything wrong with what he said, its not only the owner and staff that dislike the above, its terrible dining with people who can't stop bitching and moaning about everything, you just wish they'd f- off and let you enjoy your meal in peace.

MACK
2/2/2010 8:59:08 AM

Hospitality industry sucks !
No amount of money can compensate for the average pig (my apologies to all swine ) in SA eateries.They ruin it for everybody else .

dave miller
2/2/2010 9:13:32 AM

this guy sounds like the worst host imaginable, we dine out often, all over cape town from Gordons bay to noordhoek. i eat at restaurants to enjoy food , which i don't have the skill or ingredients to prepare myself. R 30- for bottled water and R 120- for nederburg barrone is just a rip off. as for restaurant salaries , there a joke with kitchen hands earning R 450-00 a week for 6 days work, whilst guys like cormac run round in range rovers and SLK's.

Eduardo
2/2/2010 9:18:13 AM

After having been in the restaurant trade for over 25 years I have to agree with everyone of Cormac's above comments. I am glad that I gave up the whole lot some 10 years ago.
Good luck Cormac.

Aiden
2/2/2010 9:20:15 AM

Point well stated Mr Keane. I must though add my comments to #2. Being a wine-lover I always prefer to have a good bottle of wine with me. Some restaurateurs actually offer the 2 for 1 Ultra plonk at a pretty penny. However, if my waitron can suggest a wine which is well paired with my dish I'm impressed and sure to visit again.

Anonymous
2/2/2010 9:33:02 AM

Brilliant.... I agree 100%

Anonymous
2/2/2010 9:35:26 AM

What an arrogant little brat! As despicable as some of what he mentions is. Is tone is just as bad. There is nothing worse than this type of attitude shown not only by restaurateur but anyone.

Frank
2/2/2010 9:45:25 AM

I don't mind paying a bit more for wine in a restaurant but most of them charge double with some even going at 300%! If a restaurant don't allow me to bring my own wine then I don't allow my cash to be traded there and go to some place willing to do so.

Miss T
2/2/2010 9:46:48 AM

Having been a waitress for 5 years during my student years, I completely understand what Cormac is referring to. We used to have a few waiters with a great sense of humour and this tended to make these people a little more bearable. For instance: at Ocean basket, waiters were told to serve bread with starters only. Response from many a customer was: "Where's our bread" (not, "would you please bring us some bread") - Waiter A's reply: Looks under the table cloth and says: "oh, did you bring your own bread?". Timing Sushi and cooked food from the kitchen to come out at the same time was a skill mastered by a few. One particular lady was such a b*tch, that I was VERY sure to bring it all out at the same time. I even got someone to help me carry it to the table so that I wouldn't have to make two trips and keep the b*tch waiting. She gave me one look and said: "Where the eff is our sushi?" My eyes proceeded to bulge, thank goodness my hands were full because I would've slapped her right then and there. I think the 3 people dining with her were SO embarrassed! You can always tell what kind of person someone is by the way they treat a waitron.

Anonymous
2/2/2010 9:50:19 AM

hilarious!
love the idea of stripping the table and ignoring them
manners cost nothing

Ant K
2/2/2010 9:51:59 AM

This sounds like one of those pompous know-it-all restaurateurs who treat guests like the cash cows they've become. I really enjoy a bottle of Tassies with a simple meal and won't be talked into paying R100 or more for some jumped up plonk. If I'm really having a 10star gourmet pig out, then yes, do serve something appropriate. Most restaurant are just average and think they deserve Micheline stars. I like "average" especially if I'm just too lazy to cook and want a simple meal out, or some drinks at the bar accompanied by food.

Ian
2/2/2010 9:53:34 AM

You are the typical restaurant owner that has no care for individual customers!
I drove past your restaurant on Saturday and thought that it was next on my list,
BUT not anymore...

Rachel
2/2/2010 9:57:12 AM

I think he's dead sexy, and right on the money. "What a ride" - I'm heading there for dinner tonight just to see if I can introduce myself!

Sarah J
2/2/2010 10:00:05 AM

I think he's right, why should customers expect everything for nothing? Good food and wine doesn't come for free and if you don't like it, don't go. I have been here, the food was great and Cormac is really charming! It's also really reasonable. I will be back.

GT
2/2/2010 10:07:15 AM

Then get out of the hospitality business - we all have to put up with these kind of pigs - yes, I do agree, they are just that - pigs - but then dont work in the industry if you cant handle them. I am in accomodation and we have all kinds, but the nice one's make up for the people that cant behave.

HowRude
2/2/2010 10:08:14 AM

When going out to dinner I usually respect the chef's choices and would order the meal as is as supposed to replacing potatoes with rice and so on. When it comes to meat, I prefer mine medium to well with no blood but slight pink is still good. Chicken I like cooked, same with pork. I do not like eating something that is so rare that a good veterinarian would be able to resuscitate it.

When a waiter decide to tell me I should rather go to the "SPUR" as they will not serve anything other than rare I get a little miffed. First off I am paying for it, you do not have to try and embarrass me in front of the entire restaurant. I am a little ashamed to say that I took great joy when the particular restaurant failed 18 months later. I even made sure to take the waiter in question a job application from Spur. Doubt Spur would put up with that little flapping phantom. Be careful how you treat your customer, for you never know .... As for rude, stingy, moaning and drunk customers, being polite and asking them to leave would work most of the time and quite possibly will get you an apology the next day.

Frankie
2/2/2010 10:13:43 AM

This Guy should STFU!!!! He's lucky people get out their hard earned money to pay for his livelyhood. Ungrateful Idiot. WHat a plonker. Pls don't cry... Get a thicker skin you blithering idiot. You are a spoilt little brat. Daddy probably helped you set up your business.

Anonymous
2/2/2010 10:16:36 AM

Really hate meal-changers. This is the dish we offer, we know how to plate it, we've costed it correctly, the staff are in a rhythm in the kitchen - DON"T TRY AND CHANGE IT!! If you don't like something major on the dish, then order something else. If it's something minor, then for god's sake, be grown-up about it and leave it on the side of your plate.

craig
2/2/2010 10:19:15 AM

After being screwed by the English for centuries..now with "freedom"..The Irish say,"Hey, its cool ..now its our turn, to screw everyone else !" Go home you stupid opinionated irish twat and serve potatoes to your own bretheren. ..or, learn that people judge and remember a restaraunt, not only by its foodand service..but importantly, how the restaraunteur treats the "worst customer"...A really good chance to make a good impression on other diners...but you are obviously a little boy,,with still a lot to learn. In the meantime..I'll cross your restaraunt off my list.

mel
2/2/2010 10:21:55 AM

Having managed a restaurant for a number of years a while back, I can totally agree with everything Cormac says. I would often marvel at the outrageous and rude behaviour of some people. I don't know what it is, but so many people forget that they are in a public place, and general manners and courtesy still apply. Just because you have a waiter, does not mean that you have paid for an entire establishment to be your personal slaves that are bound to act on your every (unreasonable) whim! I know that you are a paying customer, but the amount you pay is actually very little considering the food, decor, ambience and staff invloved in ensuring you have a pleasant evening and that you have a perfectly prepared and presented meal in record time. If you have that many problems with going out, by all means, please do stay at home - that way everybody is guaranteed a good evening!

Sarah
2/2/2010 10:28:18 AM

I can see both sides of the argument for this problem, but after careful consideration I will say this - the customer might not always be right, but the customer is king. You chose an industry which is hard and thankless, but with out your customers, you would not have a restaurant. I do like the idea for dealing with troublesome tables, some people just can't be pleased.

Mandy
2/2/2010 10:39:17 AM

People are far too highly strung, you generally find that the people who complain are the people who don't get out much so their biannual restaurant visit must be PERFECT. Everyone else is enjoying the same food prepared in the same kitchen why the hell should you assume that yours is substandard.

I have also learnt never to moan at the waitrons, it is a horrible job, they're trying their best so don't give them a hard time. If they are a bit slow leave it, it wont ruin your life to wait an extra 2 minutes for your coffee, and for goodness sakes tip properly.

@Frankiie
2/2/2010 10:41:43 AM

I agree with you Frankie. He sounds like an arrogant a#$hole. I wont eat there. I afraid that the food wont be nice and I will be forced to shut up or be ignored.

JD167
2/2/2010 10:44:19 AM

Right on! I love the Marco Pierre White routine. Remember, you make the choice to go to a restaurant because you would like to sample what they offer. If you don't like it, don't go back. If you want to be a spoiled little sh!t and kick up a fuss then go do it at the Spur or Wimpy.

Unless the waitors are rude and the food is off, eat what you ordered, drink your wine and enjoy the time with the people around you. If you want to be a misrable old fart, please stay home and make your own family misrable.

Mandy
2/2/2010 10:48:20 AM

I don't think it's fair all the personal attacks on Cormac Keane - he is just expressing his opinion, one that many people agree with. It sounds like the customers he is describing are arrogant sh*ts - not him.

ADW
2/2/2010 10:48:46 AM

HAHA! Agree with most of what he has said... it must be taxing being friendly to horrific, sometimes "cheap" clientele. However, on the wine story... we are wine estate owners and we know what the markup is on wine in restaurants in central Cape Town and we KNOW many restaurants rip their customers off. We know beer gets a maximum 100% markup, but wine is sometimes double that! Why is wine treated as a "cash cow" for you, whilst we struggle to break-even on our costs as producers. Customers bring their own, because they notice the extortionist markups. Treat wine like other alcohol and you may not have anymore BYOB's, hey, you might even make more, as customers buy double the amount of wine they normally do!

Anonymous
2/2/2010 10:48:56 AM

My son owns an upmarket restaurant in Stellenbosch, and yes, the comments made are valid, but by and large most of the customers are great! Yes we may think it is selfish to come to lunch on a Sunday and still be sitting there at seven at night ( the restaurant is only open for lunch on Sundays) but when it is your business you are happy to have the business !
the biggest problems are bookings made where people just don't show up, there is no cancellation call and they don't answer their cell phone. my son took a booking for sixty people from Gauteng, their telephone number was written down ( the person gave his office number), no cell ? staff and my son went in early to arrange the seating, two extra waiters were called in, 19.00 came and went, it was a Saturday night, they never arrived, Many people had to be turned away, the financial loss is estimated at about R8000.00 plus. On the Monday my son eventually got an answer from the Jhb number, his reply? I called and cancelled! B/S!
Apparently as many as four restaurants are often booked by the same people as all parties cannot agree where they want to go, good heavens how appallingly selfish, what kind of a cretin do you have to be to think this is acceptable behaviour? and in the main these are educated people with "common sense"?

Anonymous
2/2/2010 10:56:43 AM

most of the complainers cant really afford the restaurant and take out their ego's on the poor staff.
Best you simply dont allow the plonkers who drink plonk into your establishment.
good luck but when inviting someone to the restaurant tell them there is a service fee for the staff but the meal is free then they will have no excuse for being sooooo cheap

mich
2/2/2010 10:57:22 AM

"The table where nothing is right" : How true - this breed is the worst kind. Goes to show - Money will buy them a night out, but it won't buy class or manners. Lighten up, people! It's very simple: You don't mess with people who handle your food! No, really. Smile, say please, say thank you, and if you feel the need to complain, for goodness sake, would you mind being discreet about it? Those who don't want to pay the price for ambience, preparation, service, a view, music, atmosphere, etc, stay at home, get a chef, or phone Mr Delivery. The rest of us would like to enjoy the experience without having to endure your petty public tantrums eg. bottled water being opened and not placed on the table. Get over yourselves. And to Cormac, thank you for having the guts to write this article ;-) .
I have not yet had the pleasure of dining at your establishment, but now I can't wait to!

Anonymous
2/2/2010 11:00:12 AM

I will ALWAYS bring my own wine whether it be plonk or not. I paid R80 for a VERY average Hill & Dale Sauvignon Blanc 2006 the other day at a well known Somerset West establishment, R20 this side from the price of the main course! Your markup sometimes exceeds 300%, and you call it a little markup? You make your frikken money off your wine!! Wine accompanies and compliments your meal, not the the way round. BRING YOUR OWN WINE I SAY!!! FTW!

AllHoliday
2/2/2010 11:03:15 AM

Cormac Keane, "if you can't stand the heat, get out of the kitchen" - I believe this is applicable here! You chose this profession, and like any other - it have it's ups and downs. By the sound of it, I'am sure you irritate a lot of people around you. Get over it or get out!! With that attitude you will not get very far anyway! Stop being so full of it!!!!

Anonymous
2/2/2010 11:03:47 AM

question for Cormac: in a recent post in Relax with Dax website you say that clients wo ask for tap water are cheap and "is probably best if they stay at home".. can you confirm that? is that your policy?

Anonymous
2/2/2010 11:11:27 AM

I had a guy one day order a 1kg T-bone and when it came to his table he wanted to weigh it BTW he ordered it med well. Obviously I told him that the steak would not be weighning 1 kg after being cooked then he started to tell me that when he cooks his T Bones at home it never looses weight but actually gains weight.

And no, he wasnt drunk at all.

Celine
2/2/2010 11:18:11 AM

Bravo, I love this restaurant, food is excellent and we have always been very well treated by the owner and staff, this is the only restaurant where I have been comped grappa's, and on occasion desserts.

Anonymous
2/2/2010 11:20:21 AM

If you are not willing to pay for a bottle of wine, go to McDonalds.

thirdworld child
2/2/2010 11:23:18 AM

Well done Cormac! You've just convinced me to never patronise your establishment. Gods know I hate those kinds of diners myself. There's nothing worse than being at the same table with someone who just can't be happy with anything. However, you come across as condescending and rude. How can I be certain your food will be worth the no-doubt high prices you charge for it?

Erno van Dyk
2/2/2010 11:24:01 AM

Mr. Cormac Keane, I personally take my hat off to you!! Well done and well said! To all you complaining arrogant plebians, if you go to any eating establishment and are part and parcel of any of the mentioned topics Mr. Keane has mentioned you should be banned for life at any restaurant. If people are unreasonable I treat them accordingly and I can promise you, I can scream and rant and rave much louder than any of you. I will publicly remove you from my restaurant and embarrass YOU by putting up a big photo of yourself and your entourage for everyone to see. I think a website where we can place these people's photos would be a great idea and all restaurateurs can use it as a tool to make sure people that always complain for the sake of complaining are exposed. Many people think they are classy, many restaurateurs know they are not! There are many factors that come into play with the preparation of food and not all establishments have gourmet kitchens to do this in, I know this is not the problem of the customer, but they act as thhough they know everything about preparing food. If you can do it better why not cook at home? I'll tell you why, because you are not better at cooking, only complaining. I for one agree with Mr. Cormac Keane 100%.

Anonymous
2/2/2010 11:26:02 AM

I love eating out., but recently it has become an unpleasant affair.All the waiters need to go for training in the hospitality industry and owners/managers need an attitude change.After experiancing a brand new over priced restaurant, it inevitably closes down as the make-up is not right and staff potray an image that they doing you a favour.

Simba
2/2/2010 11:39:55 AM

What are you moaning about??? This is part of doing business and if you get so pissed off with having to deal with customers, maybe you should not have your own business, do work for somebody else. The prices that you charge as mentioed in previous comments are absolutely rediculous! This is the reason why things are so expensive - we have businessmen like you running the show. You also seem to be highly arrogant and one cannot help but think that your ripping off business is about to fail in these times. I will most certianly not support your restaurants after reading your arrogant comments!

Embarrassed
2/2/2010 11:40:17 AM

I have a friend who complains about everything in a restaurant, e.g. waffle MUST be crispy, whatever that means. Then she sends it back because she considers it too close to being burnt! It is so embarrassing that I no longer go out with her. For some people, this is their only opportunity to order people around and they make the most of it.

LuLuBug
2/2/2010 11:46:39 AM

Although I agree that some customers are the pits (in any field actually) there is a great deal of arrogance here! Not the sort of host I would enjoy - must be a pain to live and work with.

eugene
2/2/2010 11:55:36 AM

I agree with Cormac. I used to be a waiter, and one thing I learned was NEVER EVER BE RUDE to your waiter. If you did not have enough manners to go out, then pubic hair a la carte for you buddy, spit ball special, what ever I could come up with. Oh and I was one of the best waiters, I just did not accept being treated like crap with out getting at least a bit of a chuckle on your behalf. People need to understand that if they want to go out, there are civilized common sense out there, not your primitive crap from home. If you don’t like it, then have a braai at home.

Spend lots of money
2/2/2010 11:57:55 AM

I actually have alot to say about what you just wrote but not gonna waste my time exept to say this: YOU ARE PATHETIC!!!!

Chris
2/2/2010 11:58:53 AM

What about the flirts, the customer who thinks the staff are falling for there cheap pickup lines, the just play along for the tip. And the customers who treat the waiters like dirt??? they are people trying to make a living, they way people treat the waiter says alot about their character.

Anonymous
2/2/2010 12:04:34 PM

Love it! Agree 100% with Cormac.
Dear Dave Miller,
What does restaurant salaries and what cars people drive have to do with this article? Are you earning in the region R450 a week and feel bitter about it?

Disappionted!
2/2/2010 12:12:26 PM

Why does image gets rated way above the level it deseves. Everyone nowadays are more concerned about status and social standing!!This is RSA not Ireland. If Ireland was a place where such snobs chefs learn their basics then they should go and do it in their own country. Just another "whenwee" that wants to lay down the moral rules in my country. Go home you arrogant pommy!!

Anonymous
2/2/2010 12:12:50 PM

A mark up on wine is fine, but not a 100% on the retail price(Ultra et al) that seems to be common practice with restaurants. And please don't try and convince us, the patrons ,that you also pay retial prices for your wine stock.

Barbara
2/2/2010 12:16:58 PM

I think we attended the same ' charm school' Cormac! Used to be in the same business and now only cook for non-paying customers!

Marcel
2/2/2010 12:20:06 PM

Thats your job dude, they pay your income, and unfortunately you've got to take it. If you wanted some love and a cuddle, i suggest you try another trade, possibly one you get paid by the hour. Maybe you should. After this article, I will never visit or recommend your place to any of my friends, colleagues, family, or overseas visitors.

Anonymous
2/2/2010 12:23:19 PM

To all the negative bloggers - get a grip! I presume that you've never actually worked in a restaurant and you probably have no idea about this lick-butt industry! If you had you'd have a little more of a sense of humour! To Cormac - Slainte! I agree with every feckin word!

JustSaying
2/2/2010 12:27:17 PM

Only someone who has worked in a restaurant will understand how rude people can be when you put a plate of food in front of them. I was a waitress for a few of my student years, and was appalled at how rude some patrons were. One day I was so fed up with a rude customer that I told him that he could leave if he didn't like the food. He called the owner to complain even more and the owner told them the same thing!

Daisy
2/2/2010 12:31:42 PM

Pommy ? dear or dear, someone's a bit slow, poms are English, Mr Keane is Irish I believe. Brush up on your geography next time. I like the restaurant, food and staff, check it out before you make daft comments.

Sean
2/2/2010 12:33:18 PM

I do not agree with the corkage comment, price is immaterial! If the restaurant can provide the wine, even though you brought it with, you should buy it from the restaurant... if they cannot (because they do not carry the label or the vintage) you should be allowed to pay your corkage and enjoy the wine.

This fixation with price is directly proportional to quality in the wine world is a total distortion of reality and is exploited by crafty wine farms the world over.

KAREN
2/2/2010 12:35:44 PM

Going to a restaurant is a want and not a NEED. Therefore I will stay clear of restaurants because of bad service and crappy food. I can buy take-aways and sit on our beautiful beaches and enjoy the sunset for a fraction of the price I spend at restaurants. I will most certainly live and enjoy my life doing the latter with my gorgeous husband and children.

Anonymous
2/2/2010 12:40:14 PM

"if you agree to pay for my insurance, salaries, rent and electricity I won't mark up the wine."

Cormac, sweetheart - your customers already ARE paying those things. Take such a low opinion of them and you won't have any. And if you don't want people bringing two-for-one cheap plonk, best you don't serve the same plonk at 10 times the price - which is what way too many local restaurants are doing at the moment.

Anonymous
2/2/2010 12:46:20 PM

My husband and I eat out about once a month at different upmarket resturants and are happy to pay for a lovely meal and are good tippers (only tipping less if the servise is really bad). As we are wine collectors we SOMETIMES prefer to take our own wine, this is not only a price issue (as we know what particular wines cost at the respected wine farms before the 300% mark up) but mainly because many resturants stock sulpher packed wines that end up giving you a rageing headache the next morning after 2 glasses. When they do stock the ones we know to be good they are forever out of stock. I don't know how you can call us "cheap". I see nothing wrong with bringing your own wine although I agree not cheap plonk. We rarely walk out of a resturant with a bill under R550 for a 2 coarse meal for 2 people, excl. bottled water and wine. So I feel there should be sufficient markup on the meal for all the expenses. We have never been difficult or become drunk at a resturant but have on many occassions witnessed other guests behaving like ass.... which I agree can ruin the evening for all. I feel these people should definately be asked to leave.

Charles Barnard
2/2/2010 12:46:32 PM

I eat out once or twice per week and always ask for tap water because (i)generally SA's tap water quality is still very good (ii) the carbon footprint of bottled water is ridicuously high (iii) ordering imported bottled water is laughably pretentious (its only water for god's sake - probably filled from a tap elsewhere and transported thousands of km)

If the patron takes exception to this I am prepared to pay him for his tap water - but he will never see me again - so short sighted

Gabi
2/2/2010 12:53:00 PM

Hahaha, I think Cormac’s points are not only valid but very amusingly written. Just because you’re in the service industry doesn’t mean you can’t have your own opinions or pet hates. Portofino’s menu is so reasonable that you don’t need to bring your own wine. The wine list it’s self has a wide selection wines with a wide selection of price ranges allowing of an affordable night out. I often recommend Portofino to my friends and colleagues and I always get positive feedback stating how great the food and whole restaurant experience was. I think its Cormac’s high standard of quality and passion for food (along with the great service) that makes Portofino the success it is today.

Badger
2/2/2010 12:59:30 PM

@ MACK, " Hospitality industry sucks !" I've been in it for many years and I have seen some things that would make your skin crawl. You sound like one of those patrons I would happily give a Mac D vochure too and say have a nice F***G Meal. "You Tossa"

Justin
2/2/2010 1:02:31 PM

I really don't see the problem with taking your own wine to a restuarant... ESPECIALLY when the wine in the restaurant has been marked up by almost 300%! And ordering tap water? well Cape Town has the best freakin tap water compared to many places so not sure why its seen in bad light because you don't fork out an extra 50 bucks for bottled water!

Anonymous
2/2/2010 1:07:35 PM

Portofino.. an Italian restaurant run by an Irish? naaaa.... would you go to an Irish pub run by an Italian? (actually that could only be an improvement!!!) if it eat in an Italian place... i want the padrone to cook me what his mamma used to cook, not a menu copied from a nigella cookbock

Anonymous
2/2/2010 1:07:58 PM

I have to laugh at the reaction and comments of some of the people who've replied to Cormac's comments. They must be the people he's talking about!! These days it is sadly more the norman than the exception that you get rude people. Having personally witnessed some pretty spectacular meltdowns over nothing, I can totally sympathise with Cormac.

You obviously care about your restaurant and just because you are in the service industry it does not mean you have to put up with bad and rude patrons

ich
2/2/2010 1:14:42 PM

booooooooooring !! When's the food coming?

michiel
2/2/2010 1:17:10 PM

Restaurants are openend for two reasons. Passion for the craft and the money. It's hard work and if the balance is right, patrons don't mind paying for excellent food, good vibes and good service. On the one side, restaurants must start warming up their plates, their coffee cups and stop putting OLD garnish on plates(it's been used before) Cut garnish as you need them, specially tomatoes. Also, PLEASE stop wrapping and glueing serviettes around cutlery. On the other side, South Africans need to educate themselves on food. When you walk into a place, embrace it and ask what is good. If the service is bad, tell them asap so that they can get a chance to improve...don't let it spoil the night because you're still paying in the end.

Catherine
2/2/2010 1:17:28 PM

We regularly eat at Portofino and sometimes even just pop in for a Hendricks Gin, a slither of the scrumptious Lindt Nemesis cake and a splash of Cormac’s wicked sense of humour. The Warm Risoni is also a must! Regarding the comments above, unless you have been in hospitality, you really have NO idea.

Ricky P
2/2/2010 1:18:57 PM

Agree agree agree! Nothing worse than inconsiderate moaners hassling staff unnecessarily. If the staff are on the ball and doing their job to a high standard, they should be treated with respect. If thats not the case, then something should be said but these types of ppl enjoy giving out for the sake of it. Food in Portofino and service merits respect!

Anonymous
2/2/2010 1:20:36 PM

To all those saying how horrible this is, I suggest you try working as a waiter for even just one week. Some customers will not be happy no matter what you do. Just so you know, the waiter does not cook the food, shouting at the waiter because the food was rare instead of well done is pointless expessially if you have already eaten the entire meal, you are shouting at the wrong person, Oh to those who keep sending the food back, if there is something genuinly wrong fine no problem im happy to oblige i want you to have a good meal helps my chances of a good tip, but if you are sending it back repeatedly because of silly reasons you are asking for the kitchen staff to spit in it and i will be inclinde not to care. And comeon if iv been serving you all night a R20 tip is not appropriate, what the hell am i going to do with that? I need to make at least R300 a night in tips to help pay my university fees. To those that leave tips of R100 upwards I love you and will treat you like royalty till the day you die or start leaving bad tips which ever comes first.

Bronwyn
2/2/2010 1:20:43 PM

Portofino is one of the few places in Cape Town where one can buy a decent glass or bottle of French bubbly without breaking the bank.The food is reasonably priced too.

Anonymous
2/2/2010 1:28:19 PM

This is aimed directly at those who DO NOT agree with Cormac:
IF THE SHOE FITS... You probably recognised yourself being described and now you feel offended. WEAR THE FREAKING SHOE!!! He did not once complain about the 100's of customers calling the chef over to compliment him, or who come in regularly bringing new customers to enjoy the food and wine he offers, did he? So stop bitching and start getting your manners out the archives and try to fit the profile of the 100's of diners who every now and then recieve a bottle of wine on the house just because they make serving them such a pleasure. To the resauranteur and his staff: Thanks for all your hard work. Hang in there, it's a profitable business. No matter how bad the economy gets... everyone has to eat... (even pigs with no manners who only come there because they're too lazy to cook for themselves and its not too far to drive. ) To all the customers who can still dine with class, thank you. You make the world a better place.

Anonymous
2/2/2010 1:28:59 PM

If you serve your customers the so called expensive wine or any alcoholic drink for that matter, expect them to get drunk. This is plain arrogance from you Cormac and since you're in business you should know that every business has it's negatives, why don't you learn from that and improve your emotional intelligence. Hello! people do not all think like you, we go to restauants for different reasons and that does not make us fools or you better than us. If a guest is not satisfied with the service, they are not, are you aking us to keep quiet and still make you rich? or rather, still pay your people's salaries and rent? Get a grip sir.

Anonymous
2/2/2010 1:30:24 PM

Most hated patrons: When you have a huge table and at the end of the night they all club together to pay their part of the bill plus tip but there is always a couple left over to make sure the waiter doesn't get more than 10% tip. They will then take all the extra money for themselves. Sad to admit, i have a friend that goes to restaurants with 'n scale to weigh his food. Very embarrasing, don't go anywhere with him anymore.

CJ
2/2/2010 1:37:27 PM

For the first time I am going to comment on the "comments" of this article. 1) If you are angry about R150 bottle of wine or the way the gent explains his way of working. Don't go eat there. In fact don't go out. Go to Spur or something We people who pay R150 for a bottle of wine does this so as it goes well with the food and setting. If it bothers you - You cannot afford it! - Go to a beach and have your own wine!2) If you are upset about any of the points above, you should not be enjoying the special places in CT (or in SA for that matter). I would pay larger money not to have your kind around when I enjoy good food and wine.If you don't like it there leave and go somewhere where sophisticated people don't need to run into you....Oh and Cormac - if some one does not like any of the food on the menu tell him there is plenty of places in the V&A Waterfront. See how they like the service there. Looking forward to try your place out.

shauno
2/2/2010 1:44:35 PM

Guy sounds like a bit of a prick i must admit. Sure there are some difficult customers but its just his attitude that puts a bad taste in my mouth. Owning a restaurant is a tough job and if you cant take the heat (without being a prick about it) get out of the kitchen . ;)

stephan
2/2/2010 1:48:52 PM

Obviously this comment section is divided in to two groups, this being the server and the patron. I'm in my restaurant right now writing this and 1) Hope to have more customers, no matter what they are like. 2) would like to end my day with a smile on my face and a spring in my step. This only possible if the staff don't kill each other and suppliers don't break down my front door. It's supposed to be a equal energy exchange where both parties feel they are appreciated.

Tex
2/2/2010 1:51:23 PM

My question is, when have you last had a memorable meal in a restaurant? I can honestly not recall, most of the fare is pretty, well, mundane, considering the price. And I have now alerted my friends to "how often do they get it wrong" game. Whether it is white bread when you asked for brown, onion in the salad when you asked for none, luke warm cappuccino - whatever, the failure rate is in excess of 70%. And we humble South Africans just shrug it off and look at the part of the meal that is right. I wish my engineering customers would treat me like that!
So, I hear you, but of late I struggle to have much sympathy.

Anonymous
2/2/2010 1:54:02 PM

Although I agree with most of what you say, there is really a problem with the markup of wine in South Africa. I live in Europe where bringing your own wine is unheard of. However, restaurants do not usually add a 200%+ markup. A reasonable markup is 100% or less. If you were a bit more realistic with the wine prices, less people would bother to bring their own wine (or avoid your restaurant) and you may even increase your profits. Sometimes you do have to listed to the customer.

Heather
2/2/2010 1:58:26 PM

I have had dinner at Portofino twice already and absolutely loved the food, in fact the entire experience was great both times. The menu is excellent and there is a great choice of wines and Champagnes all offered at reasonable prices.
I think Cormac's comments are really valid and refreshingly honest - it is a tough business to be in.
I will be back often, and wish Cormac all the best with Portofino.
PS- The cocktails were delicious too!

Titan
2/2/2010 2:01:20 PM

To all the *shouting* idiots calling him a spoiled brat or whatever. I am sure he was just explaining whom it is really hard to serve. Perhaps you should be in his shoes first before judging, You might just be disappointed on how you would react. There is always a line where enough is enough, don't act all holy and tough.

Anonymous
2/2/2010 2:03:01 PM

I am your BEST CUSTOMER - I SIMPLY WON'T VISIT YOUR RESTAURANT. I wish you all the very best with your restaurant venture without any patrons - what a novel idea! BTW, if you start serving the "Chef's Special", viz. "Head Up Own Backside" I may change my mind...

RIpUsOff
2/2/2010 2:09:46 PM

@Heather: Oh pllllllleaseee stop being so Capetonian, shuwaahhhh. Charging 300% for wine is not very fino. Stop ripping us off. An Irishman running an Italian restaurant...?LOL!!!

Angie
2/2/2010 2:14:55 PM

Wow, Cormac is a total HOTTIE!!! I wish I lived in Cape Town, sounds like he will ensure a pleasant visit to his restaurant by not allowing the "riff raff"!

@Daisy
2/2/2010 2:20:47 PM

@Daisy. Poms = British. British is the adjective and demonym associated with Great Britan and the United Kingdom. Surely Ireland is part of the UK. Irrespective, poms are reference to the colour of pomogranates when exposed to the South African sunshine ala poms. Get a life!!!

Carrie
2/2/2010 2:25:32 PM

Remember to register all your complaints on hellopeter.com! The site allows you to rate the service you receive (Good and Bad) from all suppliers. A lot of people actually use this site to guide them when selecting a supplier/service.

Anonymous
2/2/2010 2:27:04 PM

Agree with comments on rude and plain stupid cutsomers who lack culture. However, have to agree that restaurant pricing for wine is simply legalised robbery. Don't assume that your customers are stupid either, we know what wines cost you.

Steve
2/2/2010 2:31:24 PM

Cormac Keane makes it sound as if only geusts at restaurants are f---king up or being rude. I hate the manners (or is it the lack thereof) of those people he described as much as he does, but Cormac, sometimes it is provoked by rather shitty service. Do not expect me to come spend my hard earned money at your establishment and keep quiet about bad service for the sake of getting a "noddy badge" as a nice geust from guys like you. I agree that this world is cursed with a surplus of assh--s who sometimes make a mockery of the enjoyable simplicity of dining with friends or family, but hey, don't join them by spilling your guts about the adversaries of your industry. The "get out" theory applies both ways, so if you can't stand or handle those making it tough to earn your money:-GET OUT!!!!!!!!!!!!!!!

Anonymous
2/2/2010 2:31:47 PM

Wine prices in Cape Town restaurants.........what can I say but PATHETIC. We all understand that these people must make a profit, but as someone said, a 300% markup is simply outrageous, cos we also all know what we pay for the wine in the Ultra! AND, let's face it, how many of the public are so keyed up on their wine knowledge that they actually know any better. I say, give them reasonably priced wine, and they will be back for more of your delicious food.....over and over again.

Sugar Lips
2/2/2010 2:34:29 PM

I totally agree with Cormac and its really not about being a spoilt guy-some people are just plain difficult and tend to come into the resturant with their devils, so when they are rude and fuss about everything waitrons get irritated. And i know from experience some people just love giving waitrons a hard time and they are the ones who are spoilt. WHat about parents who cant control their damn kids and teens who use bathrooms to puke before eating. thank God i am no longer a waitron because if i was i wouldve assaulted someone.

helen
2/2/2010 2:34:57 PM

honestly, food 24, why oh why do you keep giving this guy free publicity??? what is he paying you??? you are so biased, it is not even funny...

Jack Box
2/2/2010 2:36:22 PM

On the subject of wine: How many fellow red wine lovers have been forced to pay R85 for a bottle of Shittau Libertas, only because the wine you would rather have ordered, costs 3 times that?
By the way, Shittau Libertas is the worst plonk in every restaurant and costs (last I checked), around R24? in a bottle store.

George
2/2/2010 2:44:54 PM

I agree with Cormac entirely. I eat out on a regular basis and find myself dining at Portofino a couple of times a month. The food is excellent and I find that it very competitively priced, eating at Portofino is not only dinner but an experience. The restaurant is always immaculate (which is more than can be said for a lot of other establishments, and if there front of house is dirty I hate to think what the kitchen looks like), the staff are friendly and Cormac always comes over to ask if I a happy with my meal and share a few of his comical stories.

I highly recommend Portofino.

@ Cormac
2/2/2010 2:45:02 PM

Gee, tough break opening a restaurant in a city so obviously full of m@r@ns. (hope I'm an exception). Your comments are spot on. Enjoy laughing at everyone whose missed your point completely.....

Phil
2/2/2010 2:49:50 PM

Go Cormac! Occupying a table doesn't mean leaving manners and civility at the door. Restaurant etiquette exists for a reason, and common decency and good manners are to be expected from civilised patrons. Love the idea of the "Freeze out" Wish I'd done it in my time in restaurants!

Anthony
2/2/2010 2:51:38 PM

why all the fuss about wine markups? if you feel they're unreasonable, you should ask the chef to list the ingredients of your food, so that you can price it's cost. There is obviously going to be a markup, as the guy is in business to make a profit. What is the difference between a markup on the wine or on any other luxury good? The only reason you complain is that you know how much it would cost you, but the restauranteur has to pay for his liquor licence, storage costs, including temperature control, wastage, if the wine is corked, or not drunk, the service of the wine steward, the cost of the glasses. Maybe if he listed all the costs, people would moan less.

Anonymous
2/2/2010 2:55:33 PM

Hahaha, I loved this. All those people saying Cormac is arrogant etc. Blah, whatever, blah blah blah! Don't go there, I beg you. I'm just loving it that myself and the others can enjoy our food in a nice stylish restaurant, where you'll get what you pay for... WITHOUT you guys' constant b!tching and moaning!

shella
2/2/2010 2:56:27 PM

If you are a good guest then you can expect an amazing host (which my experience Cormac at Portofino is…and more). I would go back to Portofino 100 times if I was to have as enjoyable evening as I did last time. Cormac’s pet hates above are surely just common sense.

As for the corkage issue, taking a cheap bottle of wine to a restaurant (particularly one as reasonable as Portofino) is as rude as taking supermarket wine to a dinner party, I would shut the door on you if you arrived at my house so there is no reason why a restaurant shouldn’t refuse you.

hungry 1
2/2/2010 3:10:38 PM

Dear Mr Cormac
Your restaurant is the best ever. Your food is fantastic and there's nothing wrong with your attitude.

So then, When can i get my free meal?.

Whelan
2/2/2010 3:13:55 PM

Another 1 is the table that will sit 3 hours after the kitchen has closed and be a complte ahole all the way through the night, then when it comes to paying the bill he leaves a 5c tip. Not because the service or food was bad, but because they pissed up all their money. That's when I wish the griller was still on...

Phillipa
2/2/2010 3:21:17 PM

I totally agree with Cormac. I think you should definitely try out Marco Pierre White’s routine the next time you get impossible customers.

pawsaw
2/2/2010 3:49:52 PM

When one goes to a popular and well recommended restaurant one does not expect to havve to supply our own wine as the F & B manager should carry sufficient good wine not to warrant the nuisance value. I think many of nthose up on their high horse here either did not read the article coreectly or they recognise themselves and don't like what they hear. That's fine, just do not go back. Occasionally for a particular celebration one might wish to have a special wine and there is nothing to stop one phoning ahead and asking whether they provide or could provide for you.
If as a patron you do have an unpleasant experience it is far better to speak quietly to the waitron and ask them if they could reheat or if food in fact isn't quite what you expected due to a malfunction of some kind in the kitchen take it back to the kitchen and just check it themselves. Generally quiet diplomacy from both the chef and the patron is the best way to go. On the tap water issue I agree about the carbon footprint issue and will not drink water which has been in plastic bottles even in my own home.
If you like Tassies in preference to the more expensive wine you will probably also prefer to eat in less upmarket places where you can get obnoxiously unpleasant about everything and everyone. I haven't been to this restaurant but I have friends who owned a restaurant and I know they preferred to be discreetly told if food was not right so that they could correct the problem rather than have people leave and tell all their circle that the food or service was terrible. Then again I had a MIL who created a major scene because the table napkins were paper and not cloth when everything else was absolutely superb. Some people will always find something to whinge about and spoil the fun. Hats off to anyone who goes into the food business because you can never please all the people all the time. Part of the territory.

Henry
2/2/2010 3:58:45 PM

The worst is when people expect breakfast from a restaurant at around 12:00. If you want breakfast get up earlier!

Thomas
2/2/2010 4:29:55 PM

People that take there own wine to a restaurant should be burnt at the stake. Restaurant etiquette in SA is a long way from where it should be. The few who think Cormac is being a pr@#k: Just because your paying a little bit more, than you usually would at the spur doesn’t mean you can act like you want. Good luck with the some of the SA trash, Cormac.

Matthew Kent
2/2/2010 5:44:49 PM

Kudos Cormac! Another PR coup. I'm coming again for lessons...

Jason
2/2/2010 5:56:45 PM

A lot of people have a lot to say but it seems to me that they all have one thing in common... not a clue about running a restaurant or dealing with customers. I've had a few meals @ Portofino and have enjoyed them all. The Cocktails are well constructed and the menu well thought out and executed. Cormac, From one Restaurateur to another, you are doing a great job. P.s. stop breaking ur furniture!!

Anonymous
2/2/2010 6:37:57 PM

Quite honestly the major part of you are full of it! You fancy a night out and end up at where ever because you haven't been there before or it looks good. Good manners still apply and take the establishment at face value and if it wasn't to your liking then don't go there again. It is not only in the entertainment sector where people have lost there decency and manners but every where just have a look what happens on the roads and even shopping centres and the like. We have a generation that is not happy with anything. I reckon SA should lighten up and get with it. A bit of courtesy goes a long way.

@CJ
2/2/2010 7:11:15 PM

@CJ. You've got it completely wrong. It is not only people that can afford a R 150+ bottle of wine that can label themselves "sophisticated!! I consider myself a normal person and very much connected and exposed to the rich and famous. If i have to measure your comments agiant my standard then they are fairly st@pid and without substance!! Money cannot buy brains, status, intellect or sophistication although many believe this to be true! Or, is dining out at an expensive restaurant only for the so called "sophisticated" Your comments are hilarious.

Richard
2/2/2010 11:55:01 PM

I cant believe people are actually arguing with Cormac's points, have any of you actually tried to work in a restaurant? It takes alot of patience and time to deal with the average arrogant prick. With your cheap bottle of wine, would you like to bring your own food and have us cook it for you? Those who bring their own cheap wine to a restaurant disrespect the owners and the wines he choose to accompany his meals. Have you ever tried phoning ahead of time and explaining that you will be brining a special bottle of wine with you because it is a special occasion, most restaurants want charge you corkage. Before you bitch and moan think about being in your waiters position and remember you tipping the waiter on his service, nothing else. The average tip should be 10%, 15% if you were happy and 20% or over if the service was out standing. Remember we have our own debts to pay. For those Guest House owners remember that if you send clients to a restaurant and they had a good meal you receive benefits from them, and if you want to act like pigs when you offered a free meal then most restaurant don't need you or your clients, send them to spur where they can have a shit meal and you can act like animals.

Jay N
2/3/2010 1:47:24 AM

I agree with u my friend,u get these big guys who boss around as if they own half of the establishment,wait for them to sit,the waiter gets to the table to welcome them,'goodmorning my name is so and so 'u know the rest,'give me a glass of water,'sir do u normaly prefer still or sparkling',with asudden change in voice tone ,no juss give me tap water,guys learn to behave ,u don't know where ur water is coming from,it simply tells me as awaiter what a cheap person u are,pliz i beg respect ur waiter,coz at tim

LovePortofino
2/3/2010 2:56:04 AM

Guys, can't you see that Cormac had fun writing on a topic that Food24 asked him to write about?

I am amazed at the aggressiveness of Restaurant Comment contributors - most people writing on this topic so far have probably never been to Portofino, yet slate the man and his restaurant. Come on - try Portofino out first, and then you are entitled to writing an informed comment!

Portofino is a fairly priced restaurant, the staff are friendly, the service efficient, and Cormac is a most amusing host. I have seen and heard numerous clients leave his restaurant, having loved their evening there, and saying that they will be back - what more could a restaurateur want to hear? He does not care about your negative comments, I'm sure!

Portofino is an honest restaurant - they don't mess about in conning their clients with younger vintages than advertised for wines by the glass, nor do they make misleading promises about the origin of their meat, as some other Cape Town restaurants do.

Koochie
2/3/2010 8:50:05 AM

Hmmm strange how most of the "nice" comments are from women.... is it really all about the great food and service ladies???

Anonymous
2/3/2010 9:50:46 AM

Great food and service - that's exactly what its about Koochie.

Ryan
2/3/2010 10:47:05 AM

Seems his comments are havind the desired effect on
the ignoramuses who dont have clue how the restaurant
trade works ,its hardships ,overheads ect.One only has to
take note how many have closed the past 24 months.

So to all you f@%$#^ cheapskates stay at home and spend your
weekends cleaning ,

Anonymous
2/3/2010 11:55:45 AM

Since I added my comment yesterday, I have noticed that the groaners who were attacking Cormac have been relatively quiet...

CORMAC 1
GROANERS 0

Stick to the drive-through, Losers!

Hostess Trolley
2/3/2010 12:58:35 PM

Since I added my comment yesterday, I have noticed that the groaners who were attacking Cormac have been relatively quiet... CORMAC 1 GROANERS 0 Stick to the drive-through, Losers!

Anonymous
2/3/2010 1:28:44 PM

why are all the ladies going gaga over this man? He's got that creepy CT wannabe look about him, the overworked bedhair, the partial TanCan tan and the little pig eyes close to each other... yugh

Neels
2/3/2010 1:38:59 PM

Wish I was in Cape Town, would love to eat at your restaurant.
Read this piece 3 times, can't find anything about the tap water thing. What are these people talking about?
Another thing you can put on your list: people who cannot control their children. It sure spoils my meal, having screaming kids running around and the parents do nothing about it.
To all the screaming idiots, get a life and please do not blog. It's just proving your lack of commen sence and low IQ.

Potjie
2/3/2010 1:57:53 PM

If the shoe fits.............

Ashley
2/3/2010 3:49:59 PM

omg! this is hilarious! u sound like that belgian guy Ettiene Bonthuys who used to tell his patrons to Eff off for what do they know! look, i lurv eating out but there is no way im gonna be ripped off, i send food back if i'm unhappy, i won't buy your wine if i can get it for 300% less at my bottle store but then again, i also don't mind spending within reason, and no i don't believe in complaining for the sake of just complaining -- it is really amazing how much you see that these days, you can see nohting is wrong and it looks like plebs just decide to pick a fight and this screaming and gaaning on for everyone to see, yurre that's when u call security and have them removed and ban them from visiting, okay some waitrons i know also have attitude, like look dude im in between jobs or waiting for skippie to come in so that i can to go the UK, for that and badly trained staff i blame the owners, but yeah it goes both ways, i got all my money back from the THE MAZE last year, which was soo unamazing i threatened to hello peter.com them, food we ordered at the Cape Milner, we stayed there as well, had a strand of hair on it,, sent it back and it came back with the same strand of hair in it - i mean really and no i won't set foot at both restaurants ever again!

Anonymous
2/3/2010 4:00:08 PM

Is this man some kind of new CT Z-list Schleb?

Never heard of him... and don't want to by the sounds of him.

Anonymous
2/3/2010 4:02:09 PM

Marco Pierre White? Don't get ahead of yourself my dear...

Anonymous
2/3/2010 4:09:14 PM

Cape Town is a tough market for any restaurant, especially in these economic conditions. So yeah, go ahead and act like an arrogant a$$, I'm sure people will queue up for months to get into your establishment. All these "sophisticated" people defending your views are fickle, trust me, when the next glitzy mirage comes along they will dump you like a hot tamali.The repeat diners are not going to bother going somewhere where they might be shouted at,

Lan
2/3/2010 4:38:11 PM

Cormac--couldnt agree with you more-well done -it astounds me that so many guests-/ patrons of --hotels/'B and Bs/Guest House's /Restaurant 's feel because they are paying -it gives them the right to be as utterly insulting, rude, derogatory, demanding , demeaning and obnoxious as they possibly can--thinking that the customer is always right-- it appears that they have no idea of basic manners --and even if they are patrons and paying for a service -good manners get you much much further--we own a guest house and I cannot tell you how frequently we have had arrogant guests who demand we move our vehicles out of our private garage so they can use it--we have ample guest parking--or they just barge into our private sitting area make themselves comfotable then start demanding all sorts of extras. I have never and will never behave like that when a patron at any establishment--it merely shows a staggering lack of breeding and a total disregard for basic good manners--Good on you--throw them out they disturb the right to peace and tranqulity for all the other patrons.--

Anonymous
2/3/2010 4:56:46 PM

This is getting boring. Moral of the story:
People with champagne taste, don't carry beer wallets!

Anonymous
2/3/2010 5:42:05 PM

We got rid of apartheid now we have to deal with xenophobic goons like vic....you should be ashamed of yourself, I just heard Cormac on Cape Talk and thought he was brilliant, he should have his own show !

Dorrit
2/3/2010 5:56:58 PM

I was listening to Cormac being interviewed by John Maythem and I thought he came across very well, I think he should be on the radio more often, much more interesting. As for the losers moaning on here, go to the bottle store and buy boxed wine, take it home and choke on it.

David
2/3/2010 6:06:29 PM

I have been to Portofino many times and have yet to have even the smallest criticism about any aspect of te restaurant from the food, service or ambience.

Who cares what people say about the owner, what's importatn is the food and I have NEVER seen or heard a legitimate complaint about the food.

PENNY
2/3/2010 7:50:36 PM

My pet hate customers are americans. Can we get two burgers and a pitcher of tap water. Anything else to drink? No just a pitcher of tap water And they are rated as the most obese nation in the world.

Anonymous
2/4/2010 9:50:36 AM

Boo-yaka-sha!

Greetins maan!

Anonymous
2/4/2010 11:38:16 AM

Penny, you sound like a xenophobic a$$hole!

Where do you work? McDonalds?

Alison
2/4/2010 4:17:12 PM

Portofino's Lindt Nemesis Cake is almost better than sex and looking at Cormac comes close to it!

Anonymous
2/5/2010 2:42:46 PM

Well said, Cormac! If diners don't know how to behave themselves in other people's establishments - "be off". Having manners & being able to treat other human beings with a little respect is something one would hope that parents teach their children from an early age. Apparently there are some people [and I use this word very loosely] out there who haven't a clue how to conduct themselves in any situation!

Anonymous
2/5/2010 3:11:55 PM

still waiting for Cormac reply about his view on customers who ask for tap water. in relax with dax blog he called them cheap and said they are better staying home!

Zaneli
2/5/2010 6:31:30 PM

Stay at home you cheapskate, leave space for paying customers. Or go to Opel Lounge and be charged for tap water, loser.

Alicia
2/6/2010 12:05:31 AM

We dine out a lot and we have dined at Portofino on three occasions, and have had nothing but outstanding food, wine and good service. The menu and wine prices are well balanced, Cormac Keane and his staff are fantastic hosts and it is a pity that a lot of people take offence to things that most restaurateurs and hoteliers don't have the balls to say to those customers that really aggrevate people in the industry. Portofino's wine list is well balanced and whilst I understand that those wanting to take their own bottle of wine to a restaurant with corkage, should at least take a half decent bottle of wine to the restaurant rather than my learned friend that wants to take a bottle of 'Tassies' to a restaurant for a simple meal. Sorry, you should hang out with your fellow cheap skates and dine out at places where they offer "eat as much as you can" and bring your own dop and chop kind of party for 50 bucks. You don't understand the term "restaurant and fine dining". FYI: Chris de Burgh had an outstanding meal at Portofino, after his concert at Kirstenbosch Gardens, and the staff kept the restaurant open especially for him, as his performance ended very late that night. We wish Cormac and Portofino every success and invite everyone that has not experienced the hospitality of Portofino, but only commented on his 'outspokenness', to go and try the experience of Portofino. You will be pleasantly surprised

David
2/7/2010 7:43:27 PM

Is it really wise to attack someone who has come to SA and invested money here and employed local staff, bright idea ? I don't think so, especially when you read what he actually said, who would want any of the people mentioned in their restaurant ? I wouldn't anyway. I will try his restaurant next time I am in CT. I wish he would open in JHB, he would be packed !

Danna
2/9/2010 7:46:06 PM

I agree 100% with Mr Keane< as a person who has worked in the industry for quite some time! I know food and wine and love eating out yet i still do not go out and sit at a table and complain about everything, what is the point? It just ruins the evening! As Cormac said: stay at home!

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