I get quite a few of ideas for what to write from things I read. Things that sometimes can have steam blowing cartoon-like out of my ear and Andy jumping in her chair as I suddenly bellow “what a load of tosh. You cannot be serious” causing the flock of Canary birds chirping happily in the orchid tree outside our house to take to the air en masse and depart for branches in a more tranquil location.
Some of the time the source of these outbursts are other writers – usually people writing copy from an office somewhere who’ve never set foot on the island. I’ve lost count of the times I’ve read about Tenerife being in the Mediterranean. Sometimes it can be writers who have actually visited Tenerife, and then still get it wrong. One wrote about cruise ships docking at Puerto de la Cruz. When I pointed out, in private, they might want to amend their article as cruise ships didn’t dock in Puerto, they got a bit sniffy and insisted their information was sound. After that I gave up offering helpful advice to other writers.
But the winner of the best source of info that regularly boggles my mind is Tripadvisor. It’s a great resource for information, but it is one which comes with a health warning – use with caution.
The latest risk to my blood pressure was courtesy of some comments about a restaurant in Santa Cruz which is one of the favourites of a foodie friend who lives in Tenerife’s capital.
There were lots of comments which painted quite a different picture from the place I knew.
These included ‘aggressive staff’, ‘don’t know how to treat foreigners’, ‘slovenly’, ‘awful food in dirty house’, ‘service slow’, ‘difficult to order food’, ‘service abysmal’, ‘bad service and sticky tables’, ‘typically touristy’ and ‘for tourists only’.
The eagle-eyed out there might have spotted that if they ‘don’t know how to treat foreigners’ then it’s highly unlikely they’re ‘for tourists only’.
There were also a few remarks about the dishes which arrived at the table not matching what had been ordered.
Clearly when it comes to dining, views are subjective. But there are times when things simply don’t add up and this was one of them. Like so many things, it can help to take a step back and look at the bigger picture. In this case considering what might be at the root of many comments.
After mulling them over, as well as similar ones about other traditional Canarian restaurants, the conclusion I came to was commenters had fairly recounted their experiences… as they saw them. However, when you join the dots together the picture painted is one of unfamiliarity with Canarian dining.
Anyone who has eaten in busy Canarian restaurants that are very popular with locals will know it can be a noisy, frantic dining experience. Sometimes you can’t hear yourself think – that’s part of the appeal. Dining in the Canaries can be a vivacious social affair, something to be enjoyed at full volume unlike the library atmosphere you can find when dining out in some destinations. Waiters rush about like mad trying to keep the masses fed and watered, but it’s not always easy to catch their eye. You have to be assertive, sometimes an ‘oiga’ is required. It’s not rude even though it sounds it to us Brits. And it does the trick. Do it in a friendly manner and the response will mirror this. Get shirty and the chances are the experience will go downhill from there. Sometimes we have to seek out a waiter. It’s no big deal. However, when you’re used to waiters turning up diligently at your table – which is what does happen in most restaurants on Tenerife anyway – it’s not easy to adjust to this. Subsequently all some people might see is bad service.
Aggressive staff/wrong orders
This is simple to explain. I see it in reviews all of the time. It’s all about language. Outside of the resorts English isn’t as widely spoken on Tenerife as some people might think. Tinerfeños are about as friendly a people as we’ve met on our travels, even though occasionally some can initially come across as gruff. Not being able to understand leads to frustration on both parts… and wrong orders.
People eat with enthusiasm here. Often we grab tables in busy traditional restaurants which still have remnants left by the previous inhabitants. Simple as that. But it is true, waiters can be slow to clean up tables. Another aspect of Canarian dining some people aren’t comfortable with is that sometimes you can be expected to hold onto the same knife and fork throughout the meal. We thought it odd at first, but now it’s no big deal.
Yup, often things aren’t done in a hurry. It’s a by-product of the lifestyle on the islands. A few nights ago we watched a group of Canarios ‘settle’ into their seats in the restaurant we were in. It must have been half an hour by the time all the greetings were made and people were actually ready to look at the menu. The waitress knew there was no point in going anywhere near before they called her. Lunch and dinner are things to be enjoyed at a leisurely pace. We’ve settled right into this way of dining and often have to tell waiters ‘momentito mas por favor,’ when they arrive at our side to take the order. The upshot is that there are times when you have to be more proactive than you might be used to when it comes to having your order taken and then getting the bill at the end of the night.
For tourists only
This is more difficult to explain, especially in a case like the one in question where even most of those who hadn’t enjoyed their experience noticed that the bulk of diners around them were locals. We have a theory. Andy has named it ‘designer authentic’ – people looking for what they think of as a local experience but one which fits their idea of what authentic should be. This is often a more sanitised, user-friendly version of the real thing. If something doesn’t fit that image then it can’t be authentic… even when it is. There are quite a few places around the Canary Islands which fit the ‘designer authentic’ tag perfectly, having people crowing about authentic experiences when they are in what is really more of a halfway house. There’s nothing wrong with that and it is still a ‘local’ experience. It’s just that sometimes authentic can be just too authentic for some.
All of this might just be supposition of course. But there’s one piece of the jigsaw I’ve left out till now. All of the comments mentioned were in English language reviews. Most Spanish language reviews were positive, describing the restaurant I knew. That speaks volumes – it shouts from the rooftops the big difference is a cultural one. One group is schooled in the art of Canarian dining, the other isn’t.