The best meal I’ve ever had on campus was here. Almost every time I’ve visited, there is something new on the menu. I hope they never host a Diwali Dinner again.” I mean they didn’t even try at all! You can’t just put pita bread out and call it Naan bread! Their ‘Indian’ food was incredibly bland and lacked any depth. That food was absolutely disgusting and I felt insulted as an Indian American. To be honest, I’ve been turned off from Bethe ever since they tried to make ‘Indian’ food for the Diwali Dinner.
“The food here is pretty good, but the food options at Rose or Becker are usually more interesting, so I go there instead. Going to West was definitely worth the walk down the slope.”
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Unlike the dried up brownies some of the other dining halls serve, Bethe offered me a creamy, soft brownie full of flavor. At first I was wary of the lack of options, but once I found the chicken fajita station, I was all set! To finish my meal I had some pineapple and a brownie. It was not crowded and I was pleasantly surprised by my food. “I had my first meal at Bethe the other night. “But even then we will find a solution,” he says.Photo Courtesy of It only happens once a week that guests come to the restaurant unprepared. Over 90 percent of his guests are vaccinated. “I was skeptical at the beginning, but I am positively surprised,” says “Old Masters” service manager Tim Graul. The 3G rule, which only allows those who have been vaccinated, recovered or tested in the interior of the restaurateurs, only occasionally causes discussions or arguments. If we were to pass everything on to the customer, it would have to be 20 percent.” And the sushi king Förster adds: “We are increasing the prices by five percent. Many guests understand our measures,” says Kahnaletto boss Schnellnock. “Almost all prices are currently increasing. For example, the increased prices due to the general price increases on the market as well as the additional expenditure for hygiene regulations hardly bother any guest bitterly. Guests accept higher pricesīut the restaurateurs agree on one thing: the guests show a lot of understanding for their situation.
He also noticed that the out-of-home business with deliveries and collections is at a consistently high level. The bottom line is that the result is a black zero. “We don’t make more sales, but we fill up more space,” says Wolfgang Förster. But appearances are also deceptive: Sometimes two levels are occupied by guests, but there is no question of a “full house”. “Days that were normally poorly attended are now stable,” he says. Sushi king Wolfgang “Wolle” Förster, who also owns the restaurants “Sushi and Wine”, welcomes more guests again. In addition, the permanent construction site at the Augustusbrücke complicates business. The Semperoper also always brought many guests to him. Since the “Dresdner Brettl” theater, which is literally in the same boat, currently does not offer any performances, there is a lack of “cultural guests”, as Schnellnock calls them. However, the restaurateur did not notice a rush to the floating restaurant. He sees this in the fact that, compared to times before the corona pandemic, people are specifically asked for menus. The owner of the “Kahnaletto” restaurant, which is sailing on the Elbe at the level of the Catholic Hofkirche, sees in daily business that the guests are now paying more attention to quality and taking more time. “The guests have come to appreciate the restaurant visit again,” observed Michael Schnellnock. Guests bring more time and money with them The fear that people would prefer a life with food deliveries to eating out does not seem to be true.
And he noticed something else: the per capita turnover has increased. On the other hand, the idle times at the tables are significantly lower and the fluctuation of guests is higher. Due to the prevailing distance rules, he can serve an average of 20 percent fewer guests in the interior.