I was once in a reasonably high-toned Chinese restaurant. Unusually for me, I ordered a fish dish (I usually reserve such for seafood restaurants). I don’t remember why, but I’d guess the description on the menu must have been particularly succulent.
The waiter took my order and left. However, he returned within a minute, and I assumed I was going to be told there was none left. It has happened before. However, he leaned closer and, in a low voice, informed me that the fish was served with its head attached. He asked if this would cause me any problems, as some customers had been troubled by the fact and complained. Although I was not used to this method, it was not a problem. I like trying different things. So, away he went.
I did seem to have to wait quite awhile, but this doesn’t bother me, either. I enjoy restaurants so much, the experience of the place is as interesting to me as going to a theatre. Thus I have toyed with owning a restaurant, but I do know how much work and headache it really is. So I am just as content to sit and watch.
And watch I did when I saw the waiter finally come in my direction. And I had some inkling as to why some previous customers might have felt discomfort.
The whole fish (I would say trout-sized if not a bit larger), head and all, was propped upright on a type of wooden trestle in the middle of a platter. The waiter carried it outstretched before him through the restaurant. It was shaped with a bit of a curve, as if swimming upstream. The trestle was on a bed of vegetables. The fish had a light, leafy garnish on it.