Grapes of quaff: California's smallest city has become a big player in the wine world It's cheap as frites! Forget Disneyland Paris, this nearby theme park is a bargain - and has a new 70mph ride The science of airline food revealed: The dishes that should NEVER be served - and how our sense of taste and smell go haywire on a planeĪrabian heights: It's not subtle - or cheap - but with gold toothbrushes and 92 swimming pools, Dubai's latest hotel resort is designed to be out of this world. 'A cockroach scuttled across the table when the first course arrived': Michelin Guide inspectors reveal the occasions when it all went VERY wrong - in even the finest of restaurants 'London's fastest airport security': Travel expert tests 'fancy' new scanners at City Airport that don't require passengers to remove laptops and liquids from bags Last of all, how to get fabulous service every time? 'E ngage your server respectfully and recognise them as an equal human being. 'If you are one of these unfortunate people please go online to view the menu ahead of time.' 'And you are, of course, not an ideal guest if you have numerous allergies to common ingredients in the majority of the dishes at the restaurant where you are dining.' Chefs don’t like changing the dishes they have so proudly composed.' 'The not-ideal guest would include those who change the menu around to compile some sort of mish-mosh version of what the chef is offering. On a par are those who decide to take the menu into their own hands. The most irritating thing you can do to a waiter, according to Paul, is ask for tap water and when it comes, ask for no ice, then when that arrives ask for lemon, then a straw and so on. 'Twenty minutes later the waiter brought the verdict: Perfect, he loves it!' 'My brother worked in a restaurant on the North Shore of the Boston area where the Executive Chef got so pissed off at a guest who said his prime steak was overcooked (when it wasn’t) that he took out a beautiful, fresh, raw steak, rubbed it all over the kitchen floor and stepped on it with his dirty boots before cooking it.'
'Usually it’s not waiters but cooks or chefs who get pissed off at the guest.' Paul has written about his experiences in a memoir
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