How Michelin Inspectors Stay Secret
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- čas přidán 23. 09. 2021
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I went to a restaurant once by myself and immediately I felt like I was treated like royalty. Afterwards whilst I was waiting for the bill a guy came up to me and said "they think you're the inspector instead of me because you're by yourself"
Doesn't look good for the restaurant if they treat a customer better only because they taught the customer was an inspector.
I hope you have them a good Google review. 😂
Note to self: Go to restaurants alone for free royalty treatment
X to doubt
So that's why my local McDonald's always treats me right and never makes a mistake in my order !
Fact: They wear the Groucho nose-glasses. Works every time.
🥸🥸
I knew it….
Na they hide inside tyres like an armadillo to avoid attention
and baseball cap
It's the standard dress code at many high-end restaurants.
"Making your parents proud by telling them that you eat potatoes for a tire company." haha I'm dying.
I almost choked when he said that
@@endoetz on potato?
Česko 👍
I'm sorry to hear that. I hope you get better, praying for you
If you get paid well, I think they won't care so much if you change tires or eat some random food in a restaurant xD
When being a Michelin inspector resembles your childhood dream of being a spy
The real reason Carmen Sandiego was everywhere is because of her double life as a Michel inspector.
@@vigilantcosmicpenguin8721 "where in the world is Carmen Sandiego?" "Sir,she's visiting Burger King"
Even better. You're not risking your life looking over your shoulder constantly and get to eat amazing food!
My dream is to get paid for eating.
But imagine - a spy whose cover was being a hospitality inspector!
One way to discover Michelin inspectors is just torturing every customer until they confess
You'll get a lot of false confessions though. It would be better to hold some executive as hostage and get them to hand over the databases records.
Yeah, but torturing customers tends to hurt the restaurant's reviews.
@@cincyaadi and the cycle continues...
"telle me you're American without explicitly telling you're American" 😄
@@BisZwo what Americans don’t torture each other… we just shoot each other
Well, this was partly true. I had an internship for 6 months in the kitchen of a 2-starred restaurant and another 6 months in a 1-starred restaurant and a lot of the time we knew that we were having a Michelin inspector over. Recognizing the face, random names and what behaviour is what made us know. I also know that while most restaurants maybe get one or two visits a year, one particular restaurant in the Netherlands had 13 visits in one year prior from two stars to three stars. What I remember from my time in those restaurants was that we wouldn't really do more than for our regular guests if we knew it was an inspector as the inspector would notice that his/her dish looks better than the dishes of other tables for example. They have a sixth sense for that kind of stuff.
The comment above yours by Thomas Mortimore implies that you guys did the right thing by not doing any special treatment. The inspector would've noticed it.
Yep, I've also worked at McDonald's before I went to culinary school and there the 'mystery guest' gets all the extra attention though. But that mystery guest is only for internal quality control so not that important, or well, it was for management but the crew couldn't care less about the mystery guest😂
And about the 'no special treatment for Michelin-inspectors', my vision on restaurants at that level is that you can never cut corners and be at your best at all times. Give all your guests the feeling that they get special treatment, that's one of the major things that differentiate Michelin-starred restaurants from those who won't get any stars.
@@NickyHendriks That's so interesting, thanks for your insight!
Or you could do what Gordon Ramsey did on one occasion because they knew by the reservation that it was a inspector. Every table around the inspector or where the inspector would have walked, like to their table or to the bathroom, got double portions along with the inspector.
Pete Wells (the New York Times critic) also pointed that out. He even sent a friend in on the same night under a different reservation to determine if his service was elevated because the restaurant recognized him. Turns out, it was, and the restaurant lost a NYT star.
To be honest I always assumed that the tyre company and the guide were just two different entities that just happened to have the same name.
nope!
They are different entities now but they weren't originally. Michelin originally founded the guide to encourage people to drive to restaurants far away from their home so they would wear down their tires faster and replace them more often. Eventuelly they got tyred of it and sold the guide to somebody else.
That's what I thought almost all the way to the end of this video. I thought it was all just jokes
yeah thats what i tought
They are still published by the tire company as far as I can tell. People say they're different entities, but that's not what I find online.
I know a bit about tires and this is all impressively accurate!
I know a bit about genocide and this is nothing about it!
Yes.
Hah, lol. Noice.
DuckFuq the tire company “Michelin” created the “Michelin star” system to get more people to drive far away and try “better” food/dishes and in turn would use up their tires more and would buy more tires more often. It’s a win win more tire sales and more “high end” food sales. (Guinness the beer company also created the” Guinness world records in a similar fashion.)
@@losojosdehotspanish2162 hi
Fun fact! Sometimes they straight-up don't! When Gordon Ramsey was filming his first TV special, he (or his restaurant at least) got a call for a reservation. The wrinkle is that his restaurant had caller ID (which I guess wasn't ubiquitous at the time). And the Michelin reviewer made the bold decision to call from Michelin headquarters, and while the caller ID didn't directly say that, it took all of 5 seconds to realize what was going on.
I couldnt find it. Where did you see this?
This also happened recently, I don't remember where, I think it may have been Gordan Ramsey where the inspector made their reservation online and their IP address was recorded. Something about the booking was suspicious, so the IP was put in a look-up site and it came up as the Michellin headquarters. If only this episode got a VPN sponsor, there could have been a perfect seque.
Lol
That is a fun fact
@@namelastname8871 its from Boiling Point
Wendower productions be like : The insane logistics of keeping Michelen inspectors a secret
Wendover will figure out to make it about planes
@@neonbunnies9596 Some senior inspectors probably fly all over the world, so its not that unbelievable that he can fit planes in there.
CZcams commenters be like: what old ass comment am I going to repost today
🌫️ SERCH ADITYA RATHORE-HE ALSO MAKES INFORMATIVE CONTENT LIKE HALF AS INTERESTING
@Fax No, that's not Wendover's video.
Who would've thought the most prestigious food rating is made by a company that is mainly known to sell tires.
Well they want their customers to use their tires for journeys and... they are French.
Historicly it published their guide, so that ther costumers know where to stop for a rode trip.
They're trying to hide the fact that Pirelli P Zeros are the best steaks you can get
@@j.chiari4222 except for that that's a lie, they are indeed some of the best in dry conditions, they crumble in comparison to the pilot sport 4s in the rain, and the cup 2 are way better on the dry, not saying they are bad tires and with a good price they are definitely worth going for, but they simply just not the best out there
Kinda like Guinness book of records published by a beer company
The Michelin Man himself (real name Bibendum) prefers a goblet of broken glass, screws, and scrap metal, to show how tough he is as a tyre. No, really, his first major ad was in 1898, where it's shown how he "drinks up obstacles".
Oh. So it's not even him at the restaurants? Then how does he have the body of a giant soft serve if he's only eating hard things?
Bro literally is the salty spitoon tough guy who eats a bowl of nails every morning.
I always wondered how they didn`t recognise the Michelin Man. Not many guys can wear white tires as a full body outfit
Yeah, but he just changes his outfit and blends in perfectly.
🟠 SERCH ADITYA RATHORE-HE ALSO MAKES INFORMATIVE CONTENT LIKE HALF AS INTERESTING
@Mck Idyl Drinking and a tyre company? Perfect match.
Staying in a different hotel every night for 3 weeks out of every month sounds truly horrible.
I agree.
This lifestyle only works for people that don't have family or wish they didn't
@@Rodrigo_Gatti I doubt even most single people would want to live like that
@@ebonymaw8457 I wouldn't want this life even if I were single. Perhaps in my mid 20s after college for a year or so, but nothing more than thst
i'd like that, if it's full service though. even if it weren't full service i'd give it a thought if someone else (the company i guess) paid for it
@@Rodrigo_Gatti I'm not aware what's your or the previous posters' age range, but as a single guy in the early 20s, I'd accept that no prob if the payload is good. Bring few luggage to make the whole logistics less of an hassle and, by not having kids let alone a SO, you'd just organise your life on your own without looking back. I do suppose the requirements in order to get admitted as an evaluator would put any potential candidate in their 30s at least, so indeed it's less likely they live in such responsibility-free lifestyle.
Fun fact: there is a food stand in Singapore with one star that each meal only costs $1.50 in 2017-19 roughly
They recently lost their star
@@kyleterry5190 why?
@@kyleterry5190 I would like to know about why they lost a star as well (I've watched a TV show about them before), but I guess 'ex-Michelin rated street stall' is still a very powerful marketing boost.
@@kyleterry5190 I’m jumping in too to see how they lost it
I visited them back in 2016. They had the star then. It was a2 hour long line outside the store! Didn't know they lost it!😔
A tire company reviewing restaurants (and being really serious about it) is even weirder than a beer maker publishing a record book used to settle bar bets.
It's not weird if you think about it. Michelin initially made the guide to encourage people to drive and dine further to wear out their tires faster. Hence, people will more likely buy more tires. This still makes sense today. Heck, if only there's any Michelin-rated restaurants in my country I'm willing to drive to it since I like great food. I already using Michelin tires btw.
On the other hand, I'm not sure how world records would get people to buy more beers. Maybe if they saw a cool world record then they will buy beers for courage to try it? It's even weirder now since they banned alcohol-related world records. Guinness definitely weirder but atleast they have a monopoly on World Record Books
@@wagngmagmaasim so actually for the Guinness world records it was made as a bar book and to settle bets causing you to stay longer in said bar and buying more beer
@@saisubdivision3941 They even used to have records for the amount of alcohol consumed, which is a great way to make people buy more booze in the bar wanting to beat that. Of course the trouble was doing that it was dangerous doing that so quite early on, they banned all alcohol breaking attempts. I even believe that that all food and drinking (non-alcoholic beverages) records attempts has to have a doctor checking the persons health before proceeding.
On an old Gordon Ramsay tv program about his early days in London when he was expecting a visit they had a booking from a Paris number. The guests were treated like royalty with Gordon personally checking every element. It was not confirmed if they were from Michelin but it was pretty certain they were. However he did not get an extra star. In that program a waiter offered another guest the lunch menu in the evening by mistake. He was instantly sacked.
It's possible they didn't get a new star because the inspector realized they were getting special treatment, which the restaurants aren't supposed to do
@@someonewithaphone3108 Would be my guess too. And as HaI said, there are follow-up visits by different inspectors. If they were treated differently they knew something was fishy and the restaurant isn't eligible for another star.
I searching on you not found that video…. Can you give me link to watch that ?
At first I was like damn Sam is really trying to keep this joke alive and then I finally looked it up that both michelins are in fact related
What gave you the clue?
The guide was a gift for every set of tyres originally
I hear they plan their restaurant visits in a radial route, and tread lightly to avoid getting too tired.
Hahahahaha!
I hear they have a preference for restaurants with white walls.
@@pramilashaktawat4429 No
@@pramilashaktawat4429 Search… How to spell Search
Why are you people so rude advertising your channel in the middle of somebody else’s comment thread.
Way to get your channel banned!
What is this in reference to?
“enough to distract you from the work you’re supposed to be doing for the next four minutes”
Umm, I’ll have you know sir that actually I’m pooping.
I showed up at a higher end restaurant once to apply for a job as a waiter, had a folder, dressed reasonably nice, and was alone. I looked around a bit because I was nervous, but the restaurant staff freaked out and thought I was an inspector. That was a fun conversation lol
The video missed one criteria, which is presentation. This is which cutlery they use, which plates, the interior design etc. They have extremely strict rules as to what design is acceptable and what isn’t. This is also one of the reasons some very big chefs stop competing for the Michelin stars. They say that the criteria are too strict and doesn’t let them fully do what they want
It also means they can;t get away with doing BS stuff as well. Lot of the bigger named chefs have massive egos and hate having any limitations pout on their "genius"
@@Ashannon888 Kinda justified ngl
Thats actually bullshit because interior design is nothing objective and there are Streetfood stands with Michelin stars that obviously dont have any interior design
when the tire Company has more secrecy with restaurant critiques than intelligence services.
well. it's a much smaller operation
when a child who watches fortnite videos thinks they know anything about intellegence services
@@john_smith_john when John Smith can't tell a joke
The NSA is going to see this post and dedicate a significant portion of their manpower to finding Michelin inspectors and delivering a full list of all of them worldwide to your doorstep. In 2 hours.
Fun Fact: when he said, "to distract you for the next 4 minutes", there's actually 5 minutes left!
Yeah but the last minute was an ad :p
@@JeremyGabbard fair enough!
All part of the distraction.
⭕ SERCH ADITYA RATHORE-HE ALSO MAKES INFORMATIVE CONTENT LIKE HALF AS INTERESTING
Glad that the yelp reviewers got acknowledged, good job Sam
Yeah, he soon will be blessed by Mother Teresa. (Note: This one have 2 meanings.)
the problem with online reviews is you're more likely to write a review if you had a bad experience. If you had a decent experience you probably won't write a review.You might if it was exceptional
Pro tip: always wear a sign that says "I'M A MICHELIN INSPECTOR". They'll never have a clue.
You gotta have the logo there too, or they will recognize you.
Just cover yourself in tires like the Michelin Man.
@@pramilashaktawat4429 no
The Firestone guide never really stood out to me
The Toyo guide never took off, either 😂
The bindings kept separating.
@@61rampy65 someone remembers the Ford recalls lol
@@61rampy65 well it didn't explode...
◽ SERCH ADITYA RATHORE-HE ALSO MAKES INFORMATIVE CONTENT LIKE HALF AS INTERESTING
If this topic interests you, I highly recommend the book "Garlic and Sapphires" by Ruth Reichel. She was the food critic for the New York Times and the book is about her creating disguises for her restaurant trips. It was extremely interesting and she even peppers in a few recipes along the way. The spaghetti carbonara is to die for
"The Michelin guide is the number one food recommendation source for the tens of people who can afford to eat at the restaurants the rest of us watch documentaries about."
There are like dozens of Michelin starred streetfood vendors and small affordable restaurants. What are you even on about?
The most ridiculously overlooked fact is that visiting many of the michelin recoginized places costs about 3-5 of your burgerking purchases and yet people still think of them as something out of this world
a lot of lunch menus run at about 50 usd per person yeah
"...distract you from the work you're supposed to be doing the next four minutes"
That hits home
that was the smoothest transition into a sponsor message i've ever seen
Seriously. I didn't realize it was the sponsor message until he was talking about how non-stick the pans were.
Most likely this sponsor deal is the reason for this whole videos existance.
I picture it went like this:
Panmaker offers sponsorship and a deal for an ad is made.
What video to make?
Well we have these michelin star cooks collaborating with us.
Hmm maybe a video about Michelin star inspectors
@Paul Kostiak Stop complaining, it was at the very end of the video.
@Paul Kostiak Use SponsorBlock
You say that there's fifteen in Europe, but originally, there were only half a dozen. However, this prototype Supergroup of Food Criticism was inadvertently mistaken for another group of secret operatives and were drafted into cracking the enigma code.
Eventually the Michelin Inspector 6 were forced to initialize their name, and are still active across the world today as Mi6.
Well done
1:26 "I was able to piece together enough information to distract you from the work you're supposed to be doing for the next four minutes"
wow it worked!
I feel personnaly attacked :p
Clearly they stay secret by invoking the power of secrecy and praying to their tire god.
If someone outs a Michelin inspector, they get a visit from the tyreman.
I thought you were about to segue into a Hello Fresh ad at the end but you totally surprised me with the Made In ad instead. Well done!
HIA: "source the very best cookwear and sell it directly to you without the expensive mark up"
Me: "I do need a new saucepan maybe I'll have a look"
Me: *looks*
Me: *dies*
($170 for a saucepan)
You can't even spell cookware, so there's that.
Strange how HAI pronounced French words in actual French but pronounces Michelin as an English speaker and not in French as it's a French company.
That's because Michelin is _now_ an english word. And it would feel odd to pronounce a supposedly english sentence with a random french pronounciation of an "english" word
Jafar, Same goes for the other words I guess, except that Michelin is not an English word, it’s a French surname.
Approximativement 30% of English vocabulaire was inherité from French, but the majorité of the prononciations have adapté.
Purposely not using the anglicized pronunciation would be pretty pretentious imo
Trivia: recently a fine restaurant in Japan made a lawsuit to refuse Michelin inspectors from entering, stating "there shall be more than one standard to define a good restaurant".
They won.
FINALLY, a sponsor that actually sells something useful
There is a French movie made in the 1970s that is called "L'aile ou la cuisse" feature Louis de Funes. It is a parody of the Michelin guide and inspectors (the guide in the movie is called "Duchemin"). I watched it recently and it holds very well some 50 years later. I'd recommend it (and if you don't understand spoken French, well, thank God for English subtitles).
Thanks for the recc
1:22, no need to call me out
Sorry, but there is a 0% chance I am going to buy a $1000 cookware set.
But they sell it to you WITHOUT mark up. And they take 15% off their non marked up items. So they’re actually LOSING money
@@pramilashaktawat4429 u got 3 rports for spam just from me, i figure the rest here will join in.
@@s1nnocense I did around 20 reports
@@sjwright2 aaaaand shes gone :D
he will slowly eat that nonstick as it comes off the pan. im good, qlready enough plastic in me
I used to do Mystery Shopping, which I truly enjoyed, but it was hard sometimes consuming the amount of food they required. I can’t imagine doing that twice per day for three weeks at a time. My gallbladder hurts just thinking about it.
Why can I picture the half as interesting guys researching this for personal use and happening to realize a video can be made later on
My husband was working for Shell Oil as a paramedic on one of their off shore oil rigs and one of the high up company men, that was just on site for a few days, went into sudden cardiac arrest. My husband literally saved his life and 1 week later that man walked out of the hospital like nothing had happened. That happening is very low, especially when you're a 2 hour helicopter ride to a hospital. Well they made a huge deal out it, had a special award ceremony for him, a very nice (and much appreciated) monetary bonus, a fully paid for long weekend in a very nice hotel in New Orleans and a $500 gift card to a very very fancy restaurant. We didn't quite know it was that fancy and thought how would we ever spend that much money on one meal. 😳 well we did spend that much and we were very much uncomfortable and out of place there 😂 crazy part is the place was packed! And I'm like people really out here eating at places like this like it's Outback!
I thought it was a joke to use the tire company as HAI would love to do but then researched it and discovered a fascinating story.
Gotta love HAI.
you get -3 stars for no bricks
Me awaking in middle of the night Just to listen to a slightly humorous jokes from a guy from Wendower 🥺
Middle of the night? Sir you're clock is way off, I'm looking at outside and it is quite daytimey at the moment.
@@HXXIIA It's 1:40 AM for me.
Slightly humorous? I am worried
Sir, this is half as interesting
I'd like your comment but it had 69 likes and apparently I'm not that mature today. #Nice
Its ironic because even if they are discovered its in the best interest of the restaurant to treat like a normal customer anyway, since the inspector will just realize they are being given better treatment.
"I put together enough information to distract you from whatever work you're supposed to be doing for the next 4 minutes"
Oh, thanks mate just what I needed
“I’ve pieced together enough information to distract you from whatever you’re supposed to be doing for the next 4 minutes.”- And I took that personally.
This shows that Michelin Inspectors could actually be more discreet than the entire FBI / CIA 😂
According to my Pirelli calendar, it’s time to catch my flight on a Goodyear blimp.
wait, michelin stars actually come from the tire comany, I didn't even know that^^
The michelin guide was originally just marketing for the tire company, trying to get French people to drive farther to go to good restaurants.
It just later became its own _thing_
I really thought he was joking. I was genuinely surprised when I googled it
6:01 What kind of pans are you buying that you replace them annually?
Woden ones
My bfs mum gave us a brand new pan from the discounter supermarket that didn't even last half a year... These things exist. I bought new pans pretty soon because it already felt extremely cheap the moment I first touched it
"What kind of pans are you buying that you replace them annually?"
Because NO non-stick coating lasts very long, I buy moderately-priced non-stick pans and replace every year or so. My enameled cast iron (Le Creuset) and plain cast iron (Lodge and Wagner) pans, on the other hand, will outlive me (and I inherited some of them from my mother, who inherited some of them from HER mother), and my multilayer stainless steel pans (Calphalon Tri-Ply) will likely outlive me as well. (I've had some of the latter for more than 20 years, although I've added to the collection as recently as a year ago. And they're not a super-high-priced brand, either; just a good brand that was highly rated by America's Test Kitchen at the time I bought them.)
Louis de Funès "L'aile ou la cuisse" is a very funny French comedy touching on Le Guide ...
0:49 Those Michelin Men mascots are creepy af.
Stalk 'em
Inspector: I think the gig is up
How many tires do they have to eat yearly?
At least 5
Must be tiresome
Now for my sponsor; Skillshare. If you're like Sam, you have trouble flipping pancakes. That's why I reccomend this 12 part course on perfect pancakes.
You did a really good job trying to slip in your sponsor ‘made in’ right at the last minute. I was almost convinced that it was legit
4:06 when they talk about paying.... Is so strange to pay with cash? Like if I don't wanna give any name, I would just pay in cash
I guess many people (especially in the US) are not used to pay with cash anymore. A while ago I read that most children in Sweden can't handle ordinary money (coins and bills) anymore because they are used to pay with debit cards or credit cards. Am I the only one who is worried by this development?
🏮 SERCH ADITYA RATHORE-HE ALSO MAKES INFORMATIVE CONTENT LIKE HALF AS INTERESTING
Today I rewatched this, an article appeared in Belgian newspapers, as the current "chief inspector" of Michelin retired (he's Belgian), after a career of 37 years (20 as inspector, 17 as chief).
A few interesting titbits from the article: He always ordered as a pseudonym (as mentioned in this video). He never orders "Dame Blanche" (too easy to make), nor dishes containing broccoli (the opposite, most chefs cannot make this correctly).
The man only made appearances in limited public when doing the announcement of the new Guide (apparently in a small room with limited press guests to reduce the visibility), and once on Dutch TV while wearing a disguise (which can be found on YT and is linked in the article).
Also: In his early days as inspector, Michelin inspectors still did a food safety check on the kitchen, upon which they were forced to make themselves known to the chefs. This was the era before most countries had a food inspection agency. This practice disappeared when "food inspection agencies" were more common - and inspectors could remain anonymous as a result. Because of this, the older inspectors tend to be recognized by the older chefs.
Also also, as chief inspector, he was also "the face" when chefs call in when they lost a star and want to consult the inspection reports (which they apparently can do).
Oh, and finally, in his career people tried to bribe him once. He not only refused the money, but the restaurant ended up being blacklisted from ever receiving a star.
(paywalled) source in Dutch: www.nieuwsblad.be/cnt/dmf20240430_97459157
I genuinely didn't know that Michelin stars were the same company as the tire brand
I still wonder how a tyre company went into grading restaurants, which grade is actually recognised for some reason.
They wanted to point out places that people would either want to stop at in road trips or make people go out of they way to eat at so they'd wear down their tires more quickly.
because one drives cars to get to restaurants
because they're the first ones doing it (idk about that, at least they had the money to keep doing it until it became a thing)
One obstacle to driving about the countryside early on is knowing what restaurants were good or bad in a strange town.
They began it when car ownership was still pretty rare. Because people didn't have anywhere to GO in their fancy new toys, Michelin thought they'd make some recommendations. It evolved from there.
Here is a video explaining it:
czcams.com/video/afMsYAo1cXE/video.html
I use the same cheap cookware for many years at a time, and it's fine. Plus I don't have to worry about taking care of it, which I really appreciate.
Quite so. Never heard about anyone throwing away perfectly good cookware "after a year" - it's not like they "wear away" all that much through use...
This sounds like a really awesome job
This sounds like a dream job. Traveling, eating at fancy restaurants, and acting like a spy (without the hazards) plus being paid a stonking huge salary sounds like the equivalent of ‘winning at life’.
Fun Fact: Gordon Ramsay sniffed one out because they made a reservation at one of his restaurants that doesn't normally get reservations. Had a caller ID, and he basically did a reverse search for the number, and it came up Michelin
Calling me out on getting distracted was great. Immediately went back to work while I listen to the video hahaha.
TIL Michelin stars and Michelin tires are from the same company. I always thought they were two different companies that just happened to share a name because Michelin is a generally common last name in France.
⬜ SERCH ADITYA RATHORE-HE ALSO MAKES INFORMATIVE CONTENT LIKE HALF AS INTERESTING
If only we solved the mystery of how the Michelin stays relevant…
You have a better chance of being a US Marine than a Food Inspector
Judging mashed potatoes without proper training is dangerous
Saying food you eat with your mouth opens a world of unfortunate ideas that haunt me now.
I didn't know sleeping counts as work. Thanks for the info Sam!
but how many Michelin inspectors are there? and of all the restaurants in the world, how many are visited by Michelin inspectors? is this really a book that covers all good restaurants? or do we just believe it does?
Of course not,they mainly feature restaurants with a well-deserved reputation in the developed world
🟦 SERCH ADITYA RATHORE-HE ALSO MAKES INFORMATIVE CONTENT LIKE HALF AS INTERESTING
Wait, inspectors pay by credit card? Wouldn’t it make more sense for them to pay with cash to avoid being discovered?
at a nice restaurant, paying with cash would be an enormous tell
Well like accounting would be harder, and card would make things easier.
It's easier to claim back if it's on credit card. Plus someone with a few hundred dollars in cash is a give away
@@madelinejester633 So next time I dine at a nice resturant, I'll ask if I can pay in cash, and hopefully they'll think I'm an inspector and treat me like royalty.
This video was so confusing and I loved every second of it
That segue to the ad was flawless
It confused me, a while back, when a character in a book I was reading kept referring to the main dish in an MRE as the “entree”. Then I realised it was because, unlike in most of the rest of the English-speaking world, “entree” doesn’t mean “starter” or “first course” to Americans (and, apparently, some Canadians). What do the rest of us call the main course in a multi-course meal? The Main Course, or just the “Main”, funnily enough. ;)
The fact that a tyre company has more reliable and strict food review policies than "food connoisseurs" is slightly worrying.
i remember in one doc the staff of the restaurant were calling the numbers of all the reservations, apparently the Michelin inspectors would always put a fake number
with only around 100 inspectors, they can't possibly try out every single food places in the world.. can they?this means they are many hidden gems under their noses
the happiest day of my life is when I became an inspector and everyone said there's no way I was one.
There's no way that you're an inspector.
@@koboldparty4708 if you'd see me on the street you'd say there goes a total dopefiend. until I'm at your restaurant ordering a little bit of everything and casually working on my next best selling novel
@@VansLudwig …. And then you rolled over and fell out of bed.
Keep dreaming.
I thought it was a joke, but no. The Michelin that rates restaurants, and the Michelin that makes tires are the same.
they wanted customers to drive more and buy more tires. so they made this star system to encourage customers to drive to these restaurants
Shout out to the sponsorblock person. Putting in a hell of a lot of work.
4:07 💀
An inspector committing credit card fraud.. I'm dead haha nice touch!
4:00 Or both. Hahaa xD
5:26 that guy doesn't know how to sharpen a knife
Yeah he’s literally sharpening on the cutting edge instead of at an angle, I barely know how to sharpen a knife but did no one on set while filming that footage care????
In my country a Chef, that was a judge on the local edition of Masterchef and Hell's Kitchen, lost a star on one of his resturants and took it so bad that left the show to focus again on his real job.
He didn't regained his star as of today so I guess it wasn't his absence that caused it.
That Segway into that ad was so smooth. I didn't realize you were advertising
The smartphone made their job probably a lot easier, just take a few pictures of your meal or just "text" a few notes thats nothing out of the ordinary today
Never orders salads or soups.
I feel justified now.
"I was able to piece together enough information to distract you from the work you're supposed to be doing for the next 4 minutes"
You didn't have to call me out like that dude hahaha
that nice pun at the end was real sharp
I now know what I want to do with my life.
If they really consider soups and salads too simple, they need to modernize their thinking towards food
Salads are quite simple but soups I dont get being simple
@@yeastarly4268 it’s a bunch a crap thrown into a pot and boiled it’s pretty simple
@@grukmccrymyselftoosleep7098, and steak is meat done fancy, what's your freaking point?
@@Doublemonk0506 no deal, big fella
@@grukmccrymyselftoosleep7098 Try Chinese soups. They're not simple at all.
I was lucky enough to experience moto post star pre cantu death. It was truly an experience I will never forget the food, service were divine. It was easily a 3-4 hr event and well worth the price tag
So glad to see the Michelin man is doing well for himself after getting passed over for that role in Ghostbusters