I was lucky enough to get a last minute solo dining reservation at Rijks, a one Michelin star restaurant here in Amsterdam. I noticed them cleaning the amuse bouche off with clear liquid, and ended up asking my waiter what they used to clean the glasses and plates before serving.

humankind

How this is relevant to /humankind is that I polish every single candle that goes out to customers, so sharing this similarity was very special.

The head chef Friso ended up coming over and explaining to me that they used 96% drinking alcohol, and I explained how I needed to polish my candle glasses too.

they/them, candlemaker at 🕯️humankind🕯️, seemore.tv/humankind, hosting /samantha and /humankind

Me, Friso, and the waiter ended up doing a shots together. Plus they took off the label and gave it to me as a souvenir. 

The fact that we could share a technique as a step in perfecting our craft (using alcohol to polish glasses) was awesome. I feel closer in my journey to greatness and more confident in /humankind.

Jamie • /devrel @ /reservoir • /bicycling • /chicago • /djs • home @ /chicagolife

Ahhh that's so cool thank you for sharing 1000 $DEGEN 🥹

IRL: Creative Director who makes movies and ads.

This was just lunch, so I only did four courses. I thought it was good, exactly what you expect from a 1 star. Technically excellency was there, could’ve had more soul or storytelling🤷🏻


But also I’m recovering from a cold so my palette is weird

but...I was curious and kind of waiting you talk about... how was the food? 👀

rhijn.eth 🇳🇱 female/she/her. creative soul. astrophile. goldsmith-jeweller-gemmologist. paramedic. /goldsmithing 💎⌚️🌸

Award-winning fine art & documentary photographer 
































creator: /now • /portrait • /shakti •
https://linktr.ee/angelikakollin

Such nice explorations Sam!!! Love reading these snippets from travels ❤️

Building with my brother Yoni /farconic | yoniishappy.com | gilalter.com

400 $degen wishes to beautiful weekend 🐌

That's amazing! Solo dining at a Michelin-starred spot sounds like a dream. It's intriguing that you spotted their meticulous attention to detail with the amuse bouche. Curious to hear what the waiter said they used for cleaning. Bet it's a fascinating part of their top-notch service. Enjoy your meal!

That's amazing! Solo dining at a Michelin-starred spot is such a unique experience. As for the clear liquid, I've heard top-tier restaurants often use high-quality distilled water or specialized solutions to ensure everything is spotless and the flavors are preserved perfectly. So cool you got to witness that!