There’s Always a Catch…

Potato Bread! (Photo credit: Tim Spreadbury)

Potato Bread! (Photo credit: Tim Spreadbury)

We often get requests for our bread recipe. When we were preparing for the opening of Amass, I tested numerous different bread recipes. All of them were sourdough-based with just varying types and ratios of flours and ferments. After countless loaves of disappointment, I took a step back and looked around . Relae, Bror and Noma all do amazing sourdoughs that have taken them a very long time to master. Why was I trying to create another version of something that already existed? I started looking at unconventional styles of bread that come from the region. Flat breads are probably the most common of breads that come from Scandinavia. In particular, there is a Norwegian bread called lefse. It is flatbread made with potatoes, shaped very thinly and then grilled. Now our bread really doesn’t resemble the traditional lefse, but it became the springboard for creating it. Our bread is rolled much thicker. But more importantly, I wanted to highlight the fermentation process because after all, bread is a living being.

So here is our recipe for our Fermented Potato Flatbread. We are very proud of it and are always looking for ways to improve it. And like many recipes, it has changed quite a bit from our original recipe. With this in mind, feel free to use this recipe as a starting point for whatever crazy concoctions you have created. There is only one catch…You have to share all the new versions with us. If you come up with something cool, please feel free post it on Instagram and tag us in it. @amassmo @amassrestaurant #amass

Fermented Potato Bread

1.5 kg of large Yukon Gold potatoes (baking potatoes in Denmark)

1.2 kg flour

.6 l plain yogurt

50 g salt

10 Days Before

  1. Boil potatoes (leave the skin on) in a large pot of water until very soft in texture (time will be dependent upon the size of the potatoes).
  2. Drain water from potatoes and when cool enough to handle, peel off skin.
  3. Weigh 1kg of cooked and peeled potatoes (you will have more potatoes than you need and mix 20g of salt with the potatoes (it’s fine if the potatoes break apart).
  4. Take the potatoes and place them in a vacuum bag and seal.
  5. Keep potatoes in a room at least 30C for a minimum of 10 days. The bag will expand due to the gas produced from the fermenting potatoes.

1 Day Before

  1. In a stand mixer (e.g. Kitchen-Aid), place potatoes, yogurt, flour and 30 g of salt (with potatoes at the bottom of the bowl and salt on top) and mix until the dough comes together. The consistency should be bread-dough like.
  2. Place the dough into a bowl, cover and refrigerate for 24 hours.

Day of

  1. Prepare a BBQ grill.
  2. Weigh 180 g of dough and shape bread into circular rounds, about a 1cm thick.
  3. The grill should be hot enough that when you place your hand over the grill, you will have to remove it after 2 seconds (250-650C).
  4. Place breads onto grill and grill them until they have grill marks on both sides.
  5. Brush both sides of the bread with melted butter and place in a 200C oven for 5-6 minutes.

One Foot In Spring, One Foot In Winter

The garden is coming out from hibernation.

The garden is coming out from hibernation. (Photo Credit: Amass Restaurant)

Wild things.

This is what we got.  (Photo Credit: Amass Restaurant)

Around this time of the year there is one thing that I hear over and over again: “You must be so happy that it’s April and spring is here.” April is a double-edged sword. On one side, you are beyond excited because all the little spring shoots finally come out and you get to cook with something green for the first time in 5 months. On the other side, there is actually no vegetables left to cook with from the winter and there are really no vegetables of any substance ready in spring.



Finally something green to cook with.

Finally something green to cook with. (Photo Credit: Amass Restaurant)

So when we get some semblance of a vegetable, everyone goes nuts. There’s a run on the first asparagus and rhubarb in the beginning of April, and most of the time, it’s not because they actually taste good, but simply because they are available. When I see asparagus and rhubarb on other menus during early April, I think, ““If I’ve waited five months, I can wait three more weeks until they actually taste decent enough to serve.” But on the other hand, do you want to see winter on your menu when it’s 12 C outside? By forgoing the vegetables, all you get is a plate of pickles and preserves with a bunch of wild spring herbs. A commitment to seasonality requires a fine balance, but it’s difficult when there’s a disconnect between the weather and the availability of ingredients worth working with.

By the time you read this we will all be drowning in rhubarb and asparagus and this little dilemma will be an afterthought. But think about it the next time you ask a chef how he feels about spring. He might say he is beyond excited, but on the inside he is most likely struggling with having one foot in the spring and one foot in the winter.


Amass March 2015 Newsletter

 AMASS March 2015 Newsletter

3.12.2015 Garden

Spring is finally here at Amass and we’re beyond excited to see something else beyond gray when we look outside.

We’ve got lots of events going on here just in time for the good weather.

Jonathan Benno and Matt Orlando Collaboration Dinner

On March 25th, we’re proud to host Chef Jonathan Benno, from New York City’s Lincoln Ristorante. Chef Benno, former head chef at Per Se, will be doing a joint dinner with us, featuring dishes from both Chefs Benno and Orlando. For more information, including booking information, please click here.

MAD Mondays: Trash or Treasure

Do you know that almost half of the world’s food is thrown away? We at Amass are determined to put a dent in that number. Chef Orlando will be speaking about food waste and sustainability for MAD Mondays on March 30th at Jazzhouse in Copenhagen. For tickets and more information, please click here.

Boozy Brunch with Amass and Balderdash

What’s more American than a boozy brunch? On April 12th, we’re doing a pop-up brunch at Balderdash, with our fellow, American ex-pat Geoffrey Canilao ! There will be potato bread, build-your-own Blood Mary bar and lots of American hygge. No reservations, walk-in only. Come on by 11:00 to 16:00, Sunday, April 12th on Valkensdorf 11, Copenhagen K.

James Knappett, Daniel Burns and Matt Orlando Reunion

For those of you that can’t make it over to Copenhagen, try London instead. On April 21st and 22nd, Matt will joining James Knappett of BubbleDogs/Kitchen Table and Daniel Burns of Luksus for collaborative dinner at Kitchen Table. For more information and bookings, please contact

And last, but not least important….AFC (Amass Fried Chicken) will be coming back! As soon as the weather warms up, we’ll be serving up some fried chicken goodness outside in the garden. Check our website, Facebook and Twitter feeds to find out when we release the…chickens.

See you all in the garden!



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Here, There and Everywhere

Holy Shit!!!!! (Photo Credit: Amass)

Holy Shit!!!!! (Photo Credit: Amass)

Temple Session in Taiwan, 2:30 AM (Photo Credit: Amass)

Temple Session in Taiwan, 2:30 AM (Photo Credit: Amass)

The last few months have been absolutely crazy. Since the restaurant opened, I haven’t really had the urge to travel and do dinners. I finally caved into the “guest chef” offers coming through my inbox and last October, I took a short trip each month to cook dinners at various spots around the world.


The palace...Meadowood. (Photo Credit: Amass)

The palace…Meadowood. (Photo Credit: Amass)

The team at Raw in Taiwan. (Photo Credit: Amass)

The team at Raw in Taiwan. (Photo Credit: Amass)

How could I leave the restaurant? Despite the excitement of travel, I still prefer to be at the restaurant, because traveling is a reminder that you are trying to touch people the way that I was touched on numerous occasions during my travels. Previously, I’ve been in the opposite situation in which I would be at the restaurant while the head chef was away for an event. I’ve come to the conclusion that the only way to both travel and have the restaurant run smoothly is with a strong team in place. I am truly grateful to have the same team with me that we started with. They all get along and actually thrive off of each other on a professional level as well as a personal level. Because we don’t have a large team, personality and drive are just as important as skill. With a small team, there is no place to hide in the kitchen, so if you aren’t pulling your weight, it will be quite obvious. And people will let you know… in the nicest way possible, of course. I can speak from past experience that when placed in a situation where you have to make decisions with no one to consult, your brain works in a different way. There is no one to ask for advice, therefore, you examine situations with much more criticism. I realized that this would only happen if I weren’t present. As much as I don’t like to be away from the restaurant, for the sake of the kitchen staff’s and restaurant’s growth, I had to leave.

Stopping by to see two former colleagues in Napa...(Photo Credit: Amass)

Stopping by to see two former colleagues in Napa…(Photo Credit: Amass)

Andre dominating the best corn I have ever eaten; 3AM Taiwan. (Photo Credit: Amass)

Andre dominating the best corn I have ever eaten; 3AM Taiwan. (Photo Credit: Amass)

So gearing up for these three months was obviously really exciting. The chance to see parts of the world and hang out with people that you never get to see because everyone is so busy with work was going to be amazing. I had an ongoing conversation throughout these trips about why chefs invite other chefs into their restaurants to cook. There are the obvious reasons like, creating a chance for their chefs to see new ideas or finding inspiration from cooking with another chef, but the number one reason? Just to hang out with someone that they never get to hang out with and have a good time. In short, all these guest chef “things” that go on around the world with different chefs is actually just an excuse to hang out. I could not agree more with this idea, because when it comes down to it if you’re not having fun then why do it at all?

Dim Sum and then some...HK Lounge, San Francisco. (Photo Credit, Amass)

Dim Sum and then some…HK Lounge, San Francisco. (Photo Credit, Amass)

Taiwanese hot pot, 3:30 AM. (Photo Credit: Amass)

Taiwanese hot pot, 3:30 AM. (Photo Credit: Amass)

Each and every trip was unique and the life experience that I gained cannot be measured in a value. I was beyond humbled to see the support that we have from different friends around the world. Conversely, it was energizing to see how proud chefs are about their hometown from the products they use to the people that are around them. The trips were so inspiring on so many levels. I was often asked what local dish has excited me the most while I was there. Most the time, I wanted to say that the food, of course, is always an inspiration, but really, the people and the culture that provoked me the most. Food is only skin-deep. You need to learn about where it comes from and the people behind it before it will truly touch your soul. I can honestly say that I had my soul touched on numerous occasions. Thank you to everyone that I came in contact with and a special thanks to the chefs that I am so honored to have cooked with on these trips: Blain Wetzel, Matt Lightner, The Kadeau Boys (Nicolai and Theis), Sasu Laukkonen, Shane Watson, Chris Kostow, and Andre Chiang.

OZ!!!!!! (Photo Credit: Amass)

OZ!!!!!! (Photo Credit: Amass)

Rembrance of Things Past…

Mad Tents Night

I think August was the last time you guys have heard from me. It’s not because I don’t like writing the blog. I actually really look forward to it because it really makes you evaluate what is going on around you. You get so caught up in the daily grind that you forget to take a step back. So this post is going to be one of the longer ones. I am going to touch on MAD, my incredible trip to Lummi Island to cook with Blaine Wetzel of Willows Inn and a bunch of other heads, and the restaurant, of course. So here it goes!

MAD 2014

One of our chefs and a member of the MAD Team. (Photo Credit: Amass Restaurant)

One of our chefs and a member of the MAD Team. (Photo Credit: Amass Restaurant)

As MAD approached this year I couldn’t help but think back to MAD 2013 and where we were with the restaurant as the culinary world was about to descend upon Copenhagen. We were infants at Amass and had no idea what we were doing. Maybe it was not the best decision to open three weeks before the symposium, but looking back upon it, I don’t regret the decision at all. As I wrote last year, MAD week forces you to push, evaluate and re-evaluate what you do as the week encroaches. It’s not as if we don’t do this on a regular basis, it’s just that we dig a little deeper for that week. If any restaurant in Copenhagen tells you that they don’t change what they do leading up to the MAD Symposium, they are lying to you. I don’t think this is wrong as long as you set the new standard as the norm. This is how restaurants progresses and grows. This year was crazy for us. As you all know, MAD is literally in our backyard, so we have so many people just popping by to say hi. Friday and Saturday night before the symposium are the crazy days. Friday is generally the day when all the chefs and friends dine at the restaurant, and because everyone knows each other, it usually turns into a big party. This was the definition of that scenario. At one point, around 23:00, I went to go out to put more wood on the fires. I slid the door open and there were at least ten people smoking weed right outside. There were maybe only two or three tables that were non-MAD related that night. They must have been trippin’. I often wonder if those few tables thought that it was like that every night. Needless to say, it was a late night.

Saturday is usually the “journalist” night. A lot calmer and not such a party, but the tension is still there to perform. For many journalists, this is their one time of the year that they get to dine with us and we know they will be dissecting every move we make. It’s not quite the same energy as Friday, but nonetheless a very exciting night.

Heading up one of the discussion sessions at MAD. (Photo Credit: MAD Symposium)

Heading up one of the discussion sessions at MAD. (Photo Credit: MAD Symposium)

MAD itself was great as usual. The vibe was different this year but in a good way. There were a lot of people there this year that were new-comers to the symposium. It was a young crowd of cooks and when you think about it, this makes perfect sense. These are the people that are the future of our industry, therefore, these are the ones that we need to make an impact on. Well done MAD Team. Thanks for another great year.

Harvest Dinner at Lummi Island 2014

Lummi Island

Epic Sunset…Lummi Island Style. (Photo Credit: Amass)

I have to say it straight out. This was the best collaboration dinner I have ever been a part of.

Now that I got that out of the way…let me explain.

Blaine and I have never worked together, but have crossed paths numerous times. So when he asked me to come to Lummi Island in July, and I couldn’t make it due to a schedule conflict, I was gutted. Then, for some reason, he had to move the dates to September. Come by and cook with five chefs around the world? I’m there.

Some of the amazing local produce on Lummi Island. (Photo Credit: Amass)

Some of the amazing local produce on Lummi Island. (Photo Credit: Amass)

Aside from the cooking aspect of it, you can’t help but be inspired by the sheer beauty that surrounds you. This is 100% raw nature and the products that come from this area are second-to-none. This is the precise reason that the format for the dinners: You are not allowed to bring anything with you. The day before the dinners, we were put on speedboats in the morning and were ferried around to different islands to forage and gather everything we needed. At one point we were standing on a small island no bigger than a third of a football pitch. I had just picked loads of beach goosefoot and was just told that at low tide you could pick oysters of the rocks on this island. Then our boat driver pointed to Lummi Island, which was less than a kilometer away, and explained that he raised lamb on the lower parts of the island and that they often found their way onto the beach to graze on beach plants. I asked if we had access to his lamb for the dinner and he said that there were three hanging in the refrigerator at Willows Inn where we were cooking. At that moment, one of my dishes came to me. My main course would be Lamb, Oysters and Beach Plants.

One of the fishing boats on Lummi Island. (Photo Credit: Amass)

One of the fishing boats on Lummi Island. (Photo Credit: Amass)

After that we drank some beers on the beach and raced out to the reef nets where they fish the salmon that are so well known in this part of the world. All the fish that are caught in the nets are killed by hand, so when the offer was given to kill one of the salmon, I jumped at it. It’s incredibly humbling to take a life with your bare hands. In this case, you gently pick the salmon from the holding net and hold it up by its gills. You then reach in and pull its gills out and gently put it back into the flowing water until it bleeds out and dies. This may sound brutal, but the fish is completely calm when it finally bleeds out. Of course I used the salmon in one of my dished for the dinner. I named him Larry and he was honored to the fullest extent at the dinner he was served at.

This is Larry. He lived a good life. (Photo Credit: Amass)

This is Larry. He lived a good life. (Photo Credit: Amass)

In terms of my co-collaborators, Matt Lightener from Atera in NY and Nicolaj and Thies from Kadeau in CPH and, of course, Blaine Wetzel are true professionals. Usually at events like this can be a cluster-fuck. Not this one. There was an amazing vibe in the kitchen and everyone was feeding of each other. All the chefs were super-organized and calculated. The first night we all did three dishes each and just to push ourselves, we all did 4 dishes each the second night. It was truly an honor to cook with all of you and I can only hope that we can all do something like this in the future. And a special humungous thank you to Blaine. He is an amazing host and I am grateful that I was invited to be apart of this event. If you receive the email from Blaine to come and cook on Lummi Island, there is only one answer…..YES!!!!


Our new wall! (Photo Credit: Amass)

Our new wall! (Photo Credit: Amass)

So we are just over a year old. It seems as if I have barely blinked and the time has flown by. I can honestly say, that despite working more than I have ever done so in my life, I feel more alive than I ever have. It seems as if the restaurant is taking on a life of its own. It feels worn in, like there is some sort of depth behind it. Its not just walls, ovens, tables and chairs — it has a soul.

We changed the art and it was as if we changed the entire restaurant –for the better, of course. We have added a total of 32 new planter boxes and an eight-compartment compost system. To this day, no plant kitchen waste has been thrown into the trash bins since we opened. Everything has been composted. We are so close to finishing our green house and the solar panels are being installed to power the green house next week. And we have hired two more in the kitchen. As most of you know, Milton Abel II started in June and is fine-tuning the pastry section, and most recently we hired Alex Cummings. Alex previously worked at Noma, and just returned from a year at Gramercy Tavern in NYC. We are becoming more organized and efficient in what we are doing. The dishes are becoming our own and how we want to cook is becoming clearer. I can honestly say that I am really happy with how far we have come in the first year. To see this progress only makes me hungrier to keep moving further and to not stand still. Like I said before, the restaurant feels alive and in order to sustain a living being you have to keep feeding it.

The More The Merrier…

Three heads are better than one (Photo Credit: Signe Birck)

Three heads are better than one (Photo Credit: Signe Birck)

The last few weeks have been quite a ride. Spring went right into summer with a blink of an eye and before we knew it our one-year anniversary was knocking on our door. And part of the reason for the craziness has been planning and doing our first collaborative dinners. Now I have always been a big fan of collaboration dinners. Of course it is great for the guests to experience different cooking styles, but for me there are multiple things that draw me too these dinners and to want to be a part of them.

Sasu giving our chefs the game plan for the day for the Urban Garden Dinner.  (Photo Credit: Amass)

Sasu giving our chefs the game plan for the day for the Urban Garden Dinner. (Photo Credit: Amass)

What is it about collaborations that I love so much? Mainly it’s how collaborations force everyone, both our cooks and waiters, to embrace something they’re not used to and represent something different, even if it’s just for a short period of time. For chefs, they are pushed to cook differently-not just in terms of ingredients, but also in terms of technique and timing. Basically, they’re forced out of their comfort zone. For servers, they not only have to describe new dishes, but also have to adjust to new products. We are all pushed to ask questions, and in the end, will ultimately walk away with a bit of knowledge that we didn’t posses before. In the end it gives you a greater respect and appreciation for what you do everyday.


A little poster explaining all about our urban gardening partner, DYRK Norrebro. (Photo Credit Amass)

A little poster explaining all about our urban gardening partner, DYRK Norrebro. (Photo Credit Amass)

U-pick eating! Guests picking their own herbs for their dish at our Urban Garden Dinner. (Photo Credit: Amass)

U-pick eating! Guests picking their own herbs for their dish at our Urban Garden Dinner. (Photo Credit: Amass)

We did two collaboration dinners in the past month. The first was held on June 11th. We cooked with Sasu Laukkonen of Chef and Sommelier from Helsinki. If you are reading this blog, you know how important our garden is to us as part of a larger mission to be sustainable. Sasu is also a chef who believes in this too. His project, “Fill the Gap” is an attempt to put urban gardens throughout his hometown of Helsinki. So why not get together and do a dinner to promote urban gardening and to give some of the profits to a good cause, like a rooftop garden project in Nørrebro for children called DYRK to be exact. It was great and I think everyone in the dining room left with a bit more of an appreciation for the hard work and effort that goes into farming in the city and turn empty space into some thing that supplies restaurants with products or can become learning havens for kids that would normally not have a connection with their food. Thanks Sasu for rockin’ it with us!!!!!!

The reason for the dinner...and yes, that is a Long John. (Photo Credit: Signe Birck)

The reason for the dinner…and yes, that is a Long John. (Photo Credit: Signe Birck)

Beetroot powder and ice cream...courtesy of Mr. Burns! (Photo Credit: Signe Birck)

My fermented elderflower, frozen strawberry and olive oil dessert for the Long John Dinner. (Photo Credit: Signe Birck)

Then there was “The Long John Reunion Tour.” Dan Burns and I have been friends for the last ten years. We cooked together at the Fat Duck and Noma and then went our separate ways. He opened Luksus in New York City pretty much the same day that we opened Amass. We did a couple of dinners at Luksus together last October and it was only logical for Dan to come to CPH so we could cook together at Amass. To make a long story short, it was amazing. Dan and I have worked together in the past and when you have spent multiple years together, it is like riding a bike. You know each other’s moves and he slid right into our kitchen like it was his own.



If this gives the impression that collaborations are seamless, then you’re mistaken. You feel the entire time that you are always an hour behind. BUT, it’s great because it makes you feel alive. The cooks at Amass know exactly what I mean. We’ll continue doing them and actually Dan Burns and I are brewing up a scheme to involve others chefs and restaurants in the upcoming years, but we’ll let you in at the end of the year. And before I forget, thanks again, Mr. Burns. It was an honor and a pleasure.

Mr. Burns hard at work... (Photo Credit: Signe Birck)

Mr. Burns hard at work… (Photo Credit: Signe Birck)

Surprise! Our secret birthday cake for Chef Burns. And yes, those are chocolate bike handlebars...(Photo Credit: Signe Birk)

Surprise! Our secret birthday cake for Chef Burns. And yes, those are chocolate bike handlebars…(Photo Credit: Signe Birck)

Houston: We Have Green

Cloudy Garden

(Photo Credit: Amass)

I want to start off by thanking everyone who commented on the last post and gave their feed back about creating a system to protect restaurants from the unfortunate scenario of “No Call, No Show” tables. We really gained a lot of valuable information and even implemented some of the suggestions. To those who didn’t agree with the blog post, of course you have a right to your opinion, but you are clearly living in an alternate reality than the majority of the population live in…but onto a more positive note.


It’s GREEN!!! (Photo Credit: Amass)

What else can I say, but “WE HAVE SOMETHING ELSE TO COOK WITH THAN ROOT VEGETABLES!!!!!!!” Not that root vegetables are a bad thing, but I think we were all craving something green. We became desperate to the point that we were taking branches from hibernating black currant bushes and re-sprouting them in the dining room so we could use the young leaves on our beet dish. Surprisingly, it worked out so well that we are going to focus on many different bushes and trees next winter so we actually have a little greenery next winter. And hey, if anything, it will at least keep the morale up.

In my desperation for anything green, I realized how fortunate I am to have my own garden. As a chef you always dream of having your own garden. Then you get it and are completely thrown back by how much of an influence it has on you and your staff, then winter comes and it is almost completely taken a way from you and it makes you realize even more how lucky we are to have this space that inspires us everyday. I promise that I will never take it for granted.

There's something down there...(Photo Credit: Amass)

There’s something down there…(Photo Credit: Amass)

Speaking of our garden, all our plans regarding the garden are finally coming to fruition…literally. We have added a total of 32 more planter boxes and just built our first of two keyhole gardens that will eat up a good majority of our kitchen waste and cardboard. Our compost bins are really moving along and within the next month we will be adding a poly-tunnel (hoop house to all the Americans) to grow some of the more “difficult” plants that don’t deal well with Scandinavian weather.

What does this mean for our menu? It’s become a product of spring and the ingredients coming

Spring goodies in dessert form: Soured cream, sweet cicely and absinthe.

Spring goodies in dessert form: Soured cream, sweet cicely and absinthe.

through the backdoor are inspiring us to change on a regular basis. While winter challenges us to make new things out of the same ingredients, spring challenges us to make new things with constantly changing ingredients. We have a few farm trips planned in the coming weeks to see how certain things are progressing that we planned with the farmers at the end of last season. In general the vibe and atmosphere at the restaurant is amazing, but just to shake up things a bit, we’re planning something out of left field for the restaurant when the weather warms up a bit more. I won’t say what it is yet, but it involves lots messy fingers, lots of napkins and chilling out in our garden.

I will keep you posted on the progress of the garden with pictures and updates. Hope to see you basking in the sun this summer on a blanket, while drinking wine and eating(?????????). T.B.A.


I just wanted to say good luck to Casper Larsen. He is moving to Canada to work. He doesn’t work at Amass, but has been quite a personality at the restaurant­–so much to the point that I forgave him for vomiting in the bathroom last time he came to eat. Casper, a piece of advice: Noma+Christiania+Amass all in one day=Praying to the porcelain gods late at night.

Good luck my friend. You will be missed. I look forward to following the next chapter in your career.

No Call, No Show!!!!!!!!

Don't be the be the no show...(Photo Credit: Amass Restaurant)

Don’t be the no show…(Photo Credit: Amass Restaurant)

This blog is a way for you to see what is going on at the restaurant, but also a way for us to let you know how we are feeling so here it goes.

I want to address an issue that has been talked about since the first restaurant opened. People who book a table and do not show up. They don’t call, they don’t send an email because they don’t give a shit. Every restaurant owner knows exactly what I am talking about and I am definitely not the first person to rant and rave about this. Would you schedule a doctor’s appointment and not show up? Would you schedule a hair appointment and not show up? Would you book a meeting with your bank advisor and not show up? Then why would you book a table at a restaurant and not show up? If the answer is yes to any of these, then you are a selfish person that has no respect for the people around you. I say selfish because you have a reserved a table, therefore making it not available for other people that have every intention of coming. Of course people get sick and other circumstances may arise making it not possible for you to come. All you have to do is call or email and that table becomes free for another person to book. Aside from the selfish aspect, it hurts the restaurant as a business. For anybody out there that is not aware of the financial gains of most restaurants, the profit margins are minimal so an empty table really hurts most restaurants. OK. I am done. Thank you for listening and please, if you make a reservation at a restaurant…show up.