I am a sugar snob.
Well, okay, the issue isn’t so much about the sugar itself. More about how it’s served. (And by “sugar,” I mean “sugar.” Artificial sweeteners don’t count.)
I judge restaurants and hotels on the sugar issue. Because I’m a jerk, I suppose.
But I contend that no restaurant can truly be a 5-star restaurant if it serves sugar in the form of little paper packets. There’s just no way to make that classy. A truly classy joint should offer sugar cubes and tongs for one’s coffee, or, at the very least, a sugar bowl with a dedicated spoon.
Yeah, not very practical in this day and age. I know. Especially when so many people don’t use sugar but something much more chemically complex to sweeten their tea and coffee. But still. Nothing diminishes the presentation of a special meal like the presence of a plastic tray of paper sweetener packets. That negates a proper place setting with the correct number of forks and spoons (though I do like it when the dessert spoon is set above my plate; many places don’t seem to do that any longer).
Basically, a fine dining experience should mean not having to read manufacturer’s labels and trademarked logos at the dinner table. There’s something jarring and incongruous, in my incredibly humble and not at all obnoxious opinion, about shelling out the bucks for a special occasion at a fancy restaurant in order to enjoy a meal I’d never experience anywhere else, but then finishing off with a cup of coffee prepared exactly the same way I might do it at the scuzziest IHOP in the country.