Quote:
Originally Posted by LBGChris  When I was working for Chili's: a... large... guest pulled me aside and began to tell me there wasn't enough "brown sauce" at the bottom of her bowl (she was eating an awesome blossom, a deep fried large onion that is cut to resemble a flower). I looked at what she was pointing at and I said "Ma'am... that's grease." She gives me a blank stare and says "I don't care I want more to dip the onion in!" ....So, I went back to the kitchen and spooned some in a ramekin from the fryer, put it in the freezer for a second and brought it out to her and when I walked by again it was gone. |
Reminds of the times when we would use the ends of bread loaves under our bacon and sausage for a breakfast buffet.
Occasionally this bread would disappear.
MMMM, grease soaked heels, yum yum.
Once, I had a waitress tell me that a customer wanted to speak with me.
When I got to the table this obviously overly intoxicated man told me that he ordered a porterhouse steak.
I looked at his plate, and there was a porterhouse on it, so I said "yes, it looks like you received what you ordered".
He angrily said that it wasn't a porterhouse.
His wife put her hand on his wrist, obviously trying to calm him (poor women, she looked like this happens often).
He said that he was a butcher for 30 years, and he knows what a porterhouse looks like, and this wasn't one, a porterhouse doesn't have a bone.
So, in my nicest manner, I said "well, I don't claim to know everything, but isn't a porterhouse from the same cut as the t-bone, with the strip loin on one side, and the tenderloin on the other, and as the tenderloin gets larger that's what determines if it's a proterhouse or a t-bone?"
He said yes.
So I said "well, excuse me, but if that's what it is, and it has no bone, what keeps the two cuts of meat together?"
He just stared at me.
I asked if there was anything else I could do for them, then promptly went back to the kitchen.