Rocco's reality vs. real reality

We asked several chefs and restaurateurs to watch The Restaurant on NBC and compare it with the reality of restaurants they have opened.

"It will be good for the American public to see all the work that goes on. (But during) the whole opening, he wasn't worried about money, filling out forms or costing things out.

"It was kind of neat the way he was going back to his roots to go forward. And having his mother involved. More people ought to do that."

"After opening 50 restaurants for Hops and 26 for Bonefish, it's very realistic, especially setting a date and hitting that date or pushing back. It looks like they should have pushed out a week or maybe two weeks.

"This next episode should tell the story. Typically, when you open up half-cocked, you upset a lot of people and it takes three or four weeks before you can get it stabilized."

"I found it kind of comical. I don't know that would be the norm, opening a restaurant in (seven) weeks, (putting) yourself under severe stress.

"It'll be kind of interesting to see what happens on the next show when they actually get to do the food. I hadn't seen them cook the dishes so the waiters can describe the food, know what the dishes look like and taste them.

"Guess it's one of those reality shows (that is) on the wilder side than the way most restaurants operate."

"I thought it was very realistic, brought out a lot of good points. Ninety percent (of restaurants) fail. That's so true; these are the things we face.

"I could feel his pain. Finding the right place is very frustrating; (it) took us six months. I remember we couldn't get the pizza oven in the door three days before opening. We got the tables and china two days before and left two big round ones outside - and someone stole them. I was pleasantly surprised. I could totally relate."

"We were kind of laughing about that they had such a huge line of people wanting jobs. I can run an ad and get two applications. I can't imagine hiring a kitchen manager in what looks like a few minutes, not checking references. I've been under the gun but not that much.

"In 36 hours, they start training the wait staff? That's kind of strange for hoity-toity New York City. How much can the waiters know about the food?"

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