what was the best mod you have found on a bill - Page 2

chefmikesworld · #16 03-07-2005, 07:49 PM

I was the Exec at a Hilton in Lynchburg, Virginia...

The waitress was my girlfriend turned wife...

I had a no call/no show, so I was on the line and the soon to be Mrs. Cheffy was in the dining room, slow night, all was good with the exception of having the CheffyBoy work that night...

I get an order for a Chateaubriand with the mod's reading...hold the pickle, hold the lettuce, and extra ketchup...

I started just chuckling (I really loved this little girl)

I made the chateau, grabbed a #10 can of ketchup unopened, placed it on a tray covered with a cloth napkin and had a runner bring out the food with the directions for the runner to explain to the patron that if they cared for ketchup with the chateau then they had to figure out how to open the can...he played it to the T, without the next ex-Mrs.Cheffy having any idea what was going on....I go out to watch his perfomance only to find out it was my mother...

LOL...

What a fabulous spectacle...I could have died....my mom was just messing with me, the soon to be Mrs. Cheffy was so intimidated she didn't know what to think, she would have rather listened to my mom's beckon and call and tick me off then tick her off...

Was pretty funny...

Cheffy

jscibelli · #17 03-08-2005, 11:41 PM

well, just to get back to the original intent...I once received:

"Pan-fried bass...allergic to butter, olive oil, nut oils, and wine."

hmm.

And just last week on a chef's tasting menu: can't have meat, gluten, garlic, onions (or anything in the onion family), organs (foie), cilantro.
Likes to stay away from: fatty fish, sugar, butter, salt.

Imagine that! Endless possibilities...

Al_Dente · #18 03-09-2005, 02:31 PM

I work for a private club where the members write there own chits out. It seems to be the highlight of their day to play 'Server' with all their very own abbreviations...sigh. Imagine looking up at the rail and seeing 30 doctors prescriptions. It's about the same. The laughs regarding what they write are too many to mention, but they become less funny when a meal, or several meals have been prepared incorrectly and we come to an all stop to fix the situation...everyone looses. My solution has been to get the order taker to re-write the unreadable and clarify the order with the member before the misunderstandings occure.

Not a normal F&B system I know, but this thread looked like just the right spot to vent about it, heh.

kuan · #19 03-09-2005, 09:20 PM

Quote:

Originally Posted by Al_Dente

I work for a private club where the members write there own chits out. It seems to be the highlight of their day to play 'Server' with all their very own abbreviations...sigh. Imagine looking up at the rail and seeing 30 doctors prescriptions. It's about the same. The laughs regarding what they write are too many to mention, but they become less funny when a meal, or several meals have been prepared incorrectly and we come to an all stop to fix the situation...everyone looses. My solution has been to get the order taker to re-write the unreadable and clarify the order with the member before the misunderstandings occure.

Not a normal F&B system I know, but this thread looked like just the right spot to vent about it, heh.

After awhile don't they all order the same thing anyway?

Mrs. So and so wants her Mandarin Chicken Salad with extra fried wontons.

Extra points for those of you who catch the added humor.

Frizbee · #20 03-09-2005, 10:53 PM

But I swear I am not....
We just had a (new) server the other day ring in a grilled cheese-no cheese-sub-bacon....
She meant to hit just add bacon but got very confused and really stressed out, and screwed it all up. But you know back of the hose let her have it!
My other favorite...is the folks who come into our seafood rest. and say...I am allergic to seafood. I mean come on....
Frizbee

chef john · #21 03-09-2005, 11:31 PM

Probably the most unique one I had was when a Japanese customer wanted a T-Bone steak with the filet Medium Rare and the Sirloin Medium Well. My quick thinking sous chef scratched his head for a moment then boned out the filet and sirloin and threw the bone and the steaks on the grill. He cooked them as the guest requested then reassembled the pieces on the plate. Not a bad response, I was impressed. More importantly, the guest was happy.
Carry on, folks.

Al_Dente · #22 03-10-2005, 08:04 AM

Quote:

Originally Posted by kuan

After awhile don't they all order the same thing anyway?

Mrs. So and so wants her Mandarin Chicken Salad with extra fried wontons.

Extra points for those of you who catch the added humor.

True enough, but as much as they would like to become little potted plants sitting on chairs, I don't make it so easy for them. I like to pull the carpet out from under a couple of nights a week to give them some 'Food for thought' heh. Is it wrong to
confuse them in this way? Bless their hearts.

dano1 · #23 03-10-2005, 11:25 AM

Quote:

Originally Posted by kuan

After awhile don't they all order the same thing anyway?

Mrs. So and so wants her Mandarin Chicken Salad with extra fried wontons.

Extra points for those of you who catch the added humor.

what do i win???.....

same f'ng salad 5 days a week, nevermind that it hasn't been on the menu for 3 years, and sent back half the time to remake.
"It's just not like how XXX used to make it".

chef911 · #24 03-10-2005, 01:42 PM

Now I'm geting the emotional responses I was looking for.

Let it all out my cuilnary brethren.

Doesn't it feel a little bit Better .

Now a seafood allergy, walking into a seafood resturant,
should be nominated for a Darwin Award!!

The Chef · #25 03-21-2005, 09:32 PM

I think this is a great topic for discussion, we all come across some interesting mods at one time or another.

The one that makes me chuckle...

RUSH
RUSH
RUSH
RUSH
*HOLD*

(you all know *HOLD* means that the bill sits in limbo for ten or more minutes until the server has a chance to run the drink orders to the table and then get back to the kitchen!)

Txacoli · #26 03-31-2005, 12:11 AM

Easy people......I am on both sides of that one: my son, also a chef is violently alergic to lactic acid....but I notice that many of the people with nut allergies were allergic to the sulfites in red wine in the 80's....and are now drinking only Merlot.....

Mods: Customer wanted to know if he could have the minestrone without any beans.......At the same place, we had a pasta sautee with lots of pancetta, sun dried tomatoes, kalamatas, etc. The mix was made up ahead in the cold table, of course. People were constantly ordering the Pancetta Pasta...hold the pancetta. Our chef insisted the girls call it a Stupid. Of course it never occurred to him to just keep the pancetta in a separate tub.....I was only the owner, so what did I know.....

Last month at our protest restaurant (only open on Monday night) I got a request for a vegan risotto. The girls know to suggest a risotto off the menu for vegans. Made it from scratch, of course (fennel, carrot, onion, garlic, porcini, fresh mushrooms, tomatoes, pine nuts...over arugula...all organic....$8!!) in the middle of the rush (two guys doing 60 covers in an hour). The woman sent back the risotto, and followed the waitress back into the kitchen! Demanding a ''veggie plate.'' I was too dumbfounded to be pissed....I explained that the only vegetable we had was asparagus, and it was garnishing her plate. She started yelling that everyone else was getting veggies, and pointed at the creamer potatoes. I want that!!

Are potatoes a vegetable? When you slice mushrooms, onions, tomatoes, carrots, etc do they stop being vegetables? What is it about rice that makes it not a vegetable if potatoes are?