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09-13-2005, 09:11 AM
|  | Registered User | | Join Date: May 2003 Location: NJ
Posts: 577
| |  Just when you think you've heard everything.....
Ok folks, check this one out.
The other night I'm at dinner with my parents and my father sends back his string beans because they're too hard.
The waitress returns stating that the chef said "That's the way the beans are coming in now" (meaning from the supplier), and they can't do anything about it.
Is that the lamest excuse you ever heard or what?
Mark
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Salad is the kind of food that real food eats. |
09-13-2005, 09:19 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Aug 2004 Location: Minnesota
Posts: 791
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We ate at a popular Greek restaurant several years ago. I ordered the shrimp cocktail. The shrimp were huge, and undercooked. They maybe should have butterflied them to cook evenly. They were opaque, limp, fishy smelling, and had terrible "mouth feel" to them. We sent them back. The chef himself came out with the shrimp and said to us "These are perfect", and set the cocktail back down on our table.
doc |
09-13-2005, 10:07 AM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,616
| |
Chef??? 
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09-13-2005, 10:20 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Aug 2004 Location: Minnesota
Posts: 791
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I told the waitress I wanted to talk to the "Head Chef", and she answered "That was him."
We understandably never went back there to eat again. They've since gone out of business.
doc |
09-13-2005, 10:25 AM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,661
| |
I remember working in a French restaurant when a customer complained that the french onion soup had too much stringy cheese on it....guyere....the chef was a new graduate from the CIA, put on a clean apron and went into the dining room to argue with a customer......
Can you imagine the fallout throughout the dining room? |
09-13-2005, 11:29 AM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,348
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Rule #1 The Chef is always right.
Rule #2 When in doubt refer to Rule #1  
Just kidding  I love stories about idiots!
Mark, perhaps they were "Wax" beans!    |
09-13-2005, 12:50 PM
| | Registered User | | Join Date: May 2003 Location: NJ
Posts: 577
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Quote: |
Originally Posted by chrose I love stories about idiots! | I asked the "butcher" at a supermarket once for ground sirloin and he said it's illegal to sell ground sirloin in NJ. This is an absolute falsehood, I even contacted the State agency that regulates the sale of meat just to be 100% sure. The guy just didn't want to be bothered.
Mark
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Salad is the kind of food that real food eats. |
09-13-2005, 06:12 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2003 Location: Toronto, Ontario, Canada
Posts: 729
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Having dim sum oneday with an out of town guest from Vancouver. She allergic to shellfish, a wonder that she dosn't kill herself over that!!!
We ordered Shiu Mai (a pork meat ball usually wrapped in a wonton skin and steamed) and asked if there was any shrimp present, 3 people answered no but we only questioned b/c I knew better, I knew for a fact that these contained shrimp where ever in TO you go to. Guess what, we had to rush to the pharmacy after she ate it.
See what happends when the family dosn't listen to me!!!  |
09-13-2005, 09:33 PM
|  | Registered User Culinary Experience: Culinary Student | | Join Date: May 2003 Location: Las Vegas
Posts: 176
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Headless Chicken, did they offer you any apolgies for not listening to you? |
09-14-2005, 11:56 AM
| | Registered User | | Join Date: Dec 1999 Location: Philadelphia, Pa
Posts: 225
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Under cooked potato salad.
The server looks at me like an idiot and intones - "It's a cold potato salad, sir" |
09-24-2005, 11:56 PM
|  | Registered User | | Join Date: Nov 2002 Location: Maryville, TN
Posts: 151
| |
I was the Exec Chef at an authentic Mexican Restaurant in Ann Arbor, Michigan some 15 years ago or so and our ice machine went on the blink. I sent my dishwasher out for more ice and while taking my obligatory prance through the dining room, shaking hands and shooting the bull with customers I overheard one of my waitresses explaining why...
"The guy that had the recipe died..."
LOL
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10-14-2005, 04:32 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Nov 2001 Location: Florida (for now)
Posts: 846
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Quote: |
Originally Posted by MarkV Ok folks, check this one out.
The other night I'm at dinner with my parents and my father sends back his string beans because they're too hard.
| My mother tends to complain if veggies aren't more cooked. Not mush, but easier for her to chew. I like mine cooked just till the color is set, then refreshed. I prefer them crunchy but not raw tasting.
As far as the waitress and her sitcom-quality response, it was not only lame of her, but of the cook to not just throw the beans back into a small skillet and cook them longer. When DH worked at Mesa Verde National Park in the fine dining establishment, he'd cringe when someone would send back a steak for further cooking. He'd toss it in the nuke, citing, "If they want it well done, they definitely won't notice it was nuked and they'll get just what they asked for."
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