Very touchy subject to bring up to the chef Shroomgirl but one I feel that needs to be brought up. Like someone pointed out, the chef may not even have known what was happening.
Not to get off of the subject of your thread too much Shroomgirl, but how does everyone feel about substituting menu items in their kitchens?
I have used blue cheese, say in a cream sauce, instead of gorganzola in a pinch or maybe mozzarella on a sandwich instead of monterey jack. Once, to my astonishment, a broiler chef replaced a NY strip with a ribeye. He hadn't been keeping track of how many he had left and was suddenly short one steak at the end of a busy night. Instead of telling the customer that we goofed and were substituting his steak we just 'pulled a fast one on him'. The ribeyes were very fresh and of good quality but it was clearly not a NY strip. The customer never said anything to the waitress but who knows if the customer was just being nice and didnt say anything.
Just my humble thoughts here.
03-20-2003, 03:01 AM
Similar Threads 
