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This is difficult.
Jug and Glass的点评
点评：The good bit is the setting, lovely old building by waterside. Helpful staff, nice feel to it and stacks of parking.
It's difficult to criticise in difficult times. Staff wages have gone up, light and heat have gone up thanks to Milliband's Nut Zero and produce costs have gone through the roof. Every eating establishment has to go the extra mile just to survive.
A few of us still eat out in the East Midlands every few weeks and try to support local eateries. We've been to the JAG on previous occasions for lunch. Not looking for Raymond Blanc cuisine, just reasonable value.
Last week, just two of us went for a lunchtime meal. My chicken and mushroom pie is mostly pastry, didn't count the meat or mushrooms but found just a few. The chips were from another time. They had been reheated in clumps. The mushy peas were a solid cake.
For clarity, I worked in the industry for a number of years. If you're going to reheat chips then separate them and cook on a high heat, you can get Heston's triple cooked look and get away with it. Mushy peas will be a microwave job usually but a tablespoon of water will at least give you a nice smooth finish.
I should have said something but here's the thing. If you send stuff back you then watch your lunch companion eat their meal and then they can watch you eat whatever you have to replace your original meal. That's not going out for lunch!
The most important thing I learned in the industry was that every meal you serve is both an audition and an advertisement for your restaurant. Whatever you did yesterday is gone, what you do today is for your future success.
You have the location and front of house, please get the kitchen bit right and you'll be fine.
It's difficult to criticise in difficult times. Staff wages have gone up, light and heat have gone up thanks to Milliband's Nut Zero and produce costs have gone through the roof. Every eating establishment has to go the extra mile just to survive.
A few of us still eat out in the East Midlands every few weeks and try to support local eateries. We've been to the JAG on previous occasions for lunch. Not looking for Raymond Blanc cuisine, just reasonable value.
Last week, just two of us went for a lunchtime meal. My chicken and mushroom pie is mostly pastry, didn't count the meat or mushrooms but found just a few. The chips were from another time. They had been reheated in clumps. The mushy peas were a solid cake.
For clarity, I worked in the industry for a number of years. If you're going to reheat chips then separate them and cook on a high heat, you can get Heston's triple cooked look and get away with it. Mushy peas will be a microwave job usually but a tablespoon of water will at least give you a nice smooth finish.
I should have said something but here's the thing. If you send stuff back you then watch your lunch companion eat their meal and then they can watch you eat whatever you have to replace your original meal. That's not going out for lunch!
The most important thing I learned in the industry was that every meal you serve is both an audition and an advertisement for your restaurant. Whatever you did yesterday is gone, what you do today is for your future success.
You have the location and front of house, please get the kitchen bit right and you'll be fine.
翻译：优点在于环境，水边那栋漂亮的老建筑。员工乐于助人，氛围宜人，停车位充足。
在艰难时期，很难批评。员工工资上涨了，由于米利班德的零度坚果（Nut Zero）的影响，照明和供暖也上涨了，农产品成本也飞涨。每家餐饮店都必须加倍努力才能生存下去。
我们中的一些人仍然每隔几周就会去东米德兰兹外出就餐，并尽力支持当地的餐馆。我们以前也去过JAG吃午餐。不是想吃雷蒙德·布兰克的菜，只是觉得价格合理。
上周，我们两个人去吃了午餐。我的鸡肉蘑菇派大部分是酥皮，没算肉和蘑菇，但只找到了一些。薯条是另一个时代的，它们被重新加热成块状。豌豆泥是一块实心的蛋糕。
需要说明的是，我在这个行业工作了很多年。如果你要重新加热薯条，然后把它们分开，用大火煮，你就能做出赫斯顿的三重烹饪效果，而且不用担心。豌豆泥通常需要微波炉加热，但加一汤匙水至少能让你的口感顺滑。
我本该说点什么，但事情是这样的。如果你把东西退回去，你就得看着你的午餐同伴吃他们的菜，然后他们就能看着你吃掉你用来替换原菜的任何食物。这可不是出去吃午餐！
我在这个行业学到的最重要的一点是，你提供的每顿饭都是对你餐厅的一次试镜和广告。你昨天做的一切都过去了，你今天做的一切都是为了你未来的成功。
你已经选好了位置和前台，请把厨房部分做好，这样就万事大吉了。
在艰难时期，很难批评。员工工资上涨了，由于米利班德的零度坚果（Nut Zero）的影响，照明和供暖也上涨了，农产品成本也飞涨。每家餐饮店都必须加倍努力才能生存下去。
我们中的一些人仍然每隔几周就会去东米德兰兹外出就餐，并尽力支持当地的餐馆。我们以前也去过JAG吃午餐。不是想吃雷蒙德·布兰克的菜，只是觉得价格合理。
上周，我们两个人去吃了午餐。我的鸡肉蘑菇派大部分是酥皮，没算肉和蘑菇，但只找到了一些。薯条是另一个时代的，它们被重新加热成块状。豌豆泥是一块实心的蛋糕。
需要说明的是，我在这个行业工作了很多年。如果你要重新加热薯条，然后把它们分开，用大火煮，你就能做出赫斯顿的三重烹饪效果，而且不用担心。豌豆泥通常需要微波炉加热，但加一汤匙水至少能让你的口感顺滑。
我本该说点什么，但事情是这样的。如果你把东西退回去，你就得看着你的午餐同伴吃他们的菜，然后他们就能看着你吃掉你用来替换原菜的任何食物。这可不是出去吃午餐！
我在这个行业学到的最重要的一点是，你提供的每顿饭都是对你餐厅的一次试镜和广告。你昨天做的一切都过去了，你今天做的一切都是为了你未来的成功。
你已经选好了位置和前台，请把厨房部分做好，这样就万事大吉了。
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