“Thanks for the warn­ing. I’ll be avoid­ing it like the plague.”

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Service, Please

Re­sponses to last week’s cover story, in which chefs dished the dirt on what an­noys them in the city’s restau­rant scene (“Kitchen Con­fi­den­tial,” July 8, is­sue 1153). First and fore­most: the way we phys­i­cally beckon over wait­ers.

How else can we get their at­ten­tion that we need service, if we don’t raise our hand? They don’t even give me eye con­tact or bother to look my di­rec­tion. Peter Wong If I had to raise my hand to beckon a server then they weren’t do­ing their job prop­erly in the first place. Kin Hoo Ho Agreed. A good server shouldn’t need to be beck­oned. Howard Elias

Salad Days

Last week Mr Know-It-All ex­plained why su­per­mar­ket sal­ads are all so icky (“Why are the sal­ads I buy from the su­per­mar­ket al­ways so close to spoil­ing?” July 8, is­sue 1153). Read­ers chimed in…

Same with straw­ber­ries from any HK su­per­mar­ket... Rot­ten by the time you get them home more of­ten than not. Louisa Harker Stop go­ing to su­per mar­kets, use the lo­cal wet mar­kets!! Fresh daily, al­ways can find good qual­ity items! Keep it lo­cal keep it fresh! Sean Mell The mar­kets aren’t sell­ing fresh pro­duce in as much as they are not ad­verse to sell­ing yes­ter­day’s left over pro­duce. Go at clos­ing time and watch them store up pro­duce that hasn’t sold. Jane Lam Lo­cal = GMO San­dra Anken­brand

Bullish Re­sponse

Our fea­ture on stock mar­ket-themed bar Wolf Mar­ket (“Open Bar,” July 8, is­sue 1153) left read­ers… unim­pressed.

Why would any­one wanna go have a drink af­ter work at a place that re­sem­bles their of­fice? Al­pha H S Lau Thanks for the warn­ing. I’ll be avoid­ing it like the plague Dar­rell Painter That is so 20 years ago in Manch­ester. Typ­i­cal Hong Kong. Elis­a­beth Moore I give it six months - it’s a fickle mar­ket Tom Rus­towski

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