Kali ini kita kedatangan Mariska Ly Ho, ia adalah Co-Owner sekaligus Managing Partner dari Sobre Masa, sebuah Mexican Restaurant yang ada di New York. Kita akan mengobrol mengenai pengalamannya sebagai Front of House di Amerika, serta perbandingan membangun restoran di Amerika dan Indonesia. Tonton video selengkapnya di #rayjansonradio
#451 RIBETNYA BUKA RESTORAN DI AMERIKA WITH MARISKA LY HO | RAY JANSON RADIO
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11 Comments
An Indonesian co-owns a Mexican restaurant? Better not let Michelle Santoso hear about it—she might shout "cultural appropriation" at the top of her lungs! LOL..
First, she was one of the best guests on this podcast. It would be exciting if she opened a Sobre Masa branch in Indonesia someday.
Second, I agree that the customer-restaurant relationship should be equal. Customers were not kings, and restaurateurs should not have a god complex over their customers. As Phillips from SCI pointed out, it's a mutually beneficial arrangement: customers count on chefs for good food, while restaurants need patrons to keep the doors open and staff paid. Restaurant owners were not Caesar August, you know.
Third, given the equal nature of the customer-restaurant relationship, I question the concept of dress codes in restaurants. If customers are appropriately clothed and not in their birthday suits, restaurants should refrain from dictating what their guests wear. To paraphrase Ray's favorite people, the legendary Codeblu: "Lu itu koki, tugas lu masak, gw tamu, tugas gw bayar makanan yang gw pesen. Gak usah kepo sama jempol kaki orang". Beyond that, there's no need for either party to overstep these boundaries. Restaurant owners aren't all-powerful rulers – they're service providers in a mutual exchange.
Fourth, withholding employees' pay is also illegal in Indonesia, falling under embezzlement laws. The key difference is that in the US, people are generally more prepared to defend their rights, including taking legal action against employers if necessary.
Last but not least, Fifth, restaurants should be mindful of and respect the local culture where they operate. Regardless of accolades or rankings on prestigious lists like Asia's 50 Best, a restaurant's value is diminished if it fails to honor the cultural context of its location.
wah susah ternyata ya buka usaha di US, denger ceritanya udah pusing 😅
Keren nih temen lama saya, kak Mariska 👍👍
Wow awesome show ❤
Pls come and visit to mori nyc omakase in soho NYC🙏
Makanya Nggak mengejutkan bahwa Kalo staff-2 restaurant di Amerika kebanyakannya suka pakai strategy superficial friendliness sbg taktik untuk membujuk customer supaya memberi tipping lebih
Jujur aja menurut aku this culture berlebihan dan somewhat intrusive buat aku ya personally , karena agak risih kalau diganggu selama 5 menit saat makan dan i’m coming for the food and pay the food , not to be befriend with the staff
Heran ya, orang FB tapi despise TIPPING?! Mas jangan comparing apple and orange, US is not Indonesia or EU system-nya beda, full service restaurant ga ada tips ga bisa hidup, Krn gaji per jam-nya bukan living wage, udah di set seperti itu makanya restaurant expect tamu nge-tip, don't hate server, it's government and business owner who set the system.
Iris kuping gw klw server Michelin star ga ngarepin tips😂, per hour-nya mereka jg ga bikin seberapa, tp tipsnya itu yg sekali kepret semalem doang bisa bikin $500 atau lebih tergantung jenis restauran, lokasi, hari-2 tertentu. Makanya si Mbak-nya ketawa kecil waktu Ray ngomongin Tips🤣
Ahh kenapa dlu saya benci pelajaran english sih 😢
Terasa sekarangkan ☹️
@michellesantoso Well, look who materialized out of thin air. What are you, some cultural boogeyman summoned by the mere mention of appropriation? Oops sorry, boogeyperson LOL…
Oh, give me a break. You're lecturing us about cultural sensitivity and deciding which chefs are respectful of cultures and which aren’t? That’s ironic. For all we know, your whole identity could be a mix of appropriated elements—an Indonesian-Chinese background with Hebrew and Sanskrit names, all while soaking up too many Western woke ideas and serving Western dishes in your restaurant. And now, you're suddenly an expert on Palestinian cuisine, possibly even leveraging their struggle by appropriating their food and culture to boost your own reputation?
See, two can play at cultural court and passing judgment on others. This just illustrates how complex and subjective these cultural discussions can be. When we rush to judge others, we often fail to see the nuances in our own perspectives and experiences. Perhaps instead of trying to be the arbiter of cultural authenticity, we could focus on fostering understanding and respectful dialogue across our differences.
Listen yah Bu,
None of us have a monopoly on truth, especially when it comes to culture. Everyone has a complex background and that's precisely why we need to approach these discussions with empathy and nuance, not snap judgments.
Thoughtful engagement with other cultures can foster learning, appreciation, and cross-cultural understanding when done sensitively. While it's important to be aware of potential cultural insensitivity, it's equally crucial to approach such situations with an open mind and seek to understand the full context before passing judgment.
By avoiding hasty conclusions and refraining from name-calling, we create space for meaningful dialogue about cultural exchange, respect, and the evolving nature of culinary traditions in our interconnected world makes it a better place.
❤❤❤❤ Gbu.
👋 from Colorado
I’m a server too.
And some of my customers, they always comes with their family members and ended up we became a friend. Some of them even invited me to their house too and play with the kids and just be a part of the family.
The point is just love what you do and know what you do.
banyakin informasi tentang resto dong chef.. sussahnya ribetnya dan cara agar bisa laris