Kris and Ridg Gilmer wrote, “Recently, we experienced two similar episodes of finding bits of plastic in our food.
“At Goode Company Seafood on Westpark, a small round plastic ring turned up in my salad. I called our waiter, who identified it as the handle of a small plastic sword, used to spear an olive. Having thus reassured me that it was harmless, he went on waiting on other customers. No question was raised about what happened to the rest of the sword. We paid our bill in full, tipped the waiter and departed with no further comment.
“Earlier this week, we dined at Pappadeaux Seafood Kitchen on Richmond, where small piece of unidentified plastic appeared in our loaf of French bread. Our waitress immediately took the plate with the offending plastic to her manager. The manager greatly apologized and was very concerned about the finding. A little later, she returned to say that she had promptly phoned their bakery down the street to inform them of the incident and then presented our check for two, displaying a 100 percent adjustment, so our bill was 0.00. We thanked her, left a cash tip and departed.
“Which restaurant would you choose for a return visit?”
Let’s start the new year on an optimistic note. I’m working on a list to of criteria for a judging restaurant. So finish one of these two sentences and send your in your responses. I’ll compile and share.
“I can tell I’m in a good restaurant when ...”
“I know my dining experience is going south when ...”
Be sure to include your name and a daytime phone number.
This reader’s forum is a chance to become a restaurant critic or ask other dining-wise readers for suggestions. Letters may be emailed to email@example.com or mailed to Syd Kearney, P.O. Box 4260, Houston, TX 77210. Please print your full name and a daytime phone number.