Inside France's Largest Brasserie: Chez Georges in Lyon | Gourmet Restaurants 

never dub english again just sub it pls

This would have been ten times better to hear their own voices with subtitles.

It's a shame seeing that diners don't care about how they dress anymore.

Took me a minute to figure this is dubbed. I felt like I was in crazy town and I’m not gonna watch the rest.

Why is it in English.?

I agree, rather annoying the voice over, approximations in translation - would have been much better with sub titles

Why dub this ? Can't people read subtitles (hearing impaired peple obviously get a pass here)? It always seems disrespectful to me when peple's natural language is dubbed (regardless of whether its whatever-to-English or whatever-to-Chinese etc....) - its like we're trying to homogenize the world !

The dubbing makes it almost unwatchable. Would be much nicer with just English subtitles

Lyon has the best restaurants in France. The food in this restaurant is great. You just have to get there early or make a reservation

The dubbing is a little clunky but otherwise a really interesting little video

It’s not the type of setting I enjoy. All those people and the noise would ruin my meal. But he looks like he has things well in hand

Looks like an overrated Las Vegas restaurant. I'll pass thanks.

I am French . Looking at this place makes one thing obvious : I will never go there. Over crowded, over priced. The food can not be good with such affluence. But the place will survive : the public is soooooooo stupid, it needs decades to face reality

why is everyone american lol plus a very well spoken english lady lol

Where are the cleaning staff? Why do they not get a mention?

Do they have a drive-thru?

Not impressed with these giant restaurants. Manager a little pushy and does not care for the clients. Looks more like a factory. I really question the quality of it all.

Could have been great. I stopped after three minutes. The audio dub is disturbing!

Very nice video! I first ate 😅here in about 1985😅 Good experience but I prefer a smaller venue, too much noise & activity😂

I love how well lit this place is - dark houses feel like graveyards sometimes (esp. at 11PM). Besides, Lyon is about Gastronomie - you'd want to see the food!

I like restaurants with fewer people,quieter, and less hectic. IMHO this is the perfect place to avoid. And please don’t say that putting up with that BS is worth it for the food. There are plenty of viable alternatives in Lyon.

The place is an overpriced madhouse There are plenty of better places to eat in Lyons. And the dubbing was annoying as hell

So €35 check average for each guest? It's basically a cafeteria.

Dutch:dit is vooral voor Europa.Dus geen Engels en gèèn Chinees?als ondertiteling 😢

11 milion in sales with one million profit and this guy says the company does very well ? lol

HEHE CHOW Hall with German roots Beer and Kraut

Marketing video for a mass-production restaurant.

Drinking Pellegrino in France., Budwoit ok!

Though food does not impress! Pedestrian , tourist trap

Why in English, it's for the hard of thinking

The dubbed was unnecessary.

leg of pink onion, this is ai generated?

The dubbing is really bad.

pressure all day every day

Yes good Q

Very good. Really interesting. Voice dubbing and all.

This is a documentary about waiters in a hell loop.

This video exhausted me. I need to take a nap!

495. 💶 short ?

A very rude manager. Busy he maybe, but he should be polite. After all, the people pay for their food and his salary to boot.

I watched the real version of this video, in French with subtitles. Much better

The need to rotate stock… I know this well, Maxwell Plum was the largest restaurant in San Francisco. I was the Director of Restaurants…

This is a cool little video!

In this part of the video I noticed that there is no dress code come casual but French restaurants are generally very expensive so I avoid them like Japanese restaurants very expensive walk in order and pay the bill problem is you walk out still hungry so I stopped completely as I look for value and I stopped going to Chinese restaurants as the price has jumped up let the tourists go not me.and I can make it myself cheaper and better and I am not going to buy Peking duck anymore at 16.50 for half a duck,as I know how to make it a lot cheaper and I buy the whole thing as when I worked at the RUSSIAN VODKA ROOM IN midtown Manhattan close to all subways.and very busy but it's in the theater district near Radio city.many different restaurants

In this part of the video I remember years ago when I eating a cheese burger when the Chef Lee Hyman asked me what I was eating and I said a cheese burger and he said everyone is watching you eat so he said that when I am on shift you take charge of the family meal,funny but true and I asked Jose to help me and I gave him all money recipes and he loved it not the same things different types of food and I mixed it up and the owner Armond started eating with us to like the manager Pablo.but we had to make a 2nd meal to later in the night but I knew what we have and in the summer I would BBQ,or make gourmet sandwiches with soup and many different but I don't eat a lot anyway when I eat to much I get lazy so I am that and if there was left overs I let them take it home tomorrow is another day or change it up.and then wouldn't know the difference as I am very good at that like making potato salad from French fries just have to understand food what you can do and what you can't do follow the rules.

In this part of the video he talks about how many item are out the mess and he said he there is 60 on the menu to much like a diner menu that's where quality goes down and I don't like big menus small maybe 2 pages that's it,your food cost is out of the door but I guess they are making it work.

In this part of the video I remember years ago when I worked in the hotel and we had massive food deliveries but in the hotel people would pay top dollar.

In this part of the video it's trying that they sell them first,and it's true,to push them out,but I try and avoid that because the 👋 will get suspicious why are they pushing out the specials is it bad or something but the way I word it it sells itself and they love it anyway and I keep the selling price down because if it's too expensive they won't come back you can't price your self out of the market give them value for the dollar and everything has to be portion controlled as some people don't know how to cost out a menu or specials and you have to know where your break point is to turn a profit for the house in General

Don’t you think is a bit arrogant the French monsieur ,mon dieu what a big Restaurant.

In this part of the video can you see someone at that age still working and that's my delama hard to stop working and I have been in the kitchen for 52 years and I am 68,and next month is my birthday maybe a couple more years maybe when I turn 71 or 72 3 years is long enough but I am on Social security and I live by myself and my cat just to have a little more money but many people are working extra years

In this part of the video they only sauerkraut in a French restaurant that's very odd,unfortunate Normally you would find that in a German restaurant and I really don't care for sauerkraut maybe pickled red cabbage and German potato salad or potato pancakes and apple sauce and sour cream but I know how to make French food but in The you can find anything

In this part of the video I remember years ago when I checked in my order and they said to me what am I doing and I said my job and both times the owner fired them pretty stupid if you ask me and I would tell someone to put away the food and I would go set up the kitchen it's my job and they followed my orders and not cook.

In this part of the video he talks about how she is the only female in the restaurant and I have worked in places that you have female wait staff and I have taken them under my belt and trained them as I know the front of house operations but its not hard and I set up the menu and the specials and my aim was to make money for them because they are working on minimum wage not like the kitchen staff but I have to control food and labor costs very important based on sales or the POS system. And I am not worried about beer and liquor sales that's for the manager to handle and I don't put in the order he or she does that not my job out of my hands.as I know what I am responsible for. AND if I need wine or liquor it's food cooking period.