[Nicko]

Last night I went out to a local chain and I did something (believe it or not) that I think I have only done once before in my life and I returned my food to kitchen. It was a chicken dish and it was ice cold. On occassion I have gotten luke warm food, and it hasn't been a major deal. Being the business for so long I know everyone has an off night so I try to be understanding. How often do others return their food to the kitchen?

[Isa]

It happenned to me a few times. I think the customer should not be affraid to return a dish if there is something wrong with it. But I think it should be done nicely. After all we all make mistake and shouldn't expect perfection from anyone.


Sisi

[cookM]

My best friend and I would eat at this Chinese restaurant every week for about 3 months. We would order the same things (they got to know us and wouldn't bring menus). One day, our sesame beef just wasn't right, and we kindly made a comment to one of the owners. She took it away, had it redone, and apologized. They knew we knew what it was supposed to taste like. I don't have to return food often, but I sure wouldn't hestitate to do so.

[Mezzaluna]

Same here. I don't usually return it unless it's the wrong temperature or there's a major problem (sand in the scallops, rare pork or poultry). If it's a fine dining establishment, I'm probably more likely to send food back because of the price. But I'm always courteous and make a point not to make a scene. I cooked and waited tables in a small restaurant in college, so I know some of what can happen.

[Cremaster]

I've sent food back as well on occassion for the same reasons. Mostly temp or undercooked food. And I agree with everyone else: if you do it politely and communicate your reason for doing so in a considerate way, there is not usually a problem. Especially in "fine" restaraunts. I have also been in places where I have seen other diners either yell and make a scene and/or verbally whip the waiter. I only wish one of the Front Staff would have politely whipped them.

[David Jones]

Once in the last five years - at Adobo Grill in Chicago. On the heels of an already poor experience, we were served pork tenderloin that was very rare. I asked the server if the kitchen could "bring this up to medium," to which she replied, "that's how the chef thinks the pork should be eaten." Not only was there no culinary basis for her reponse, but no cultural footing in the cuisine. (If anyone knows of a Mexican pork dish that is served rare or medium-rare, please let me know.) The plate got put under the salamander to cook it further. Nice.

[BevReview Steve]

I've returned many steaks that were a bit too rare for my tastes, but that's about it. There has never been a problem. I think it's just harder to get the courage to ask them to fix a mistake.

[Nick.Shu]

generally i will not complain. I find that small annoyances doesn matter, because generally, of all the things that could go wrong and do, they generally dont matter. However, if food poses a health risk or is unedible, i may complain. My tendancy is not to go back.

[Ruthy]

I had dinner recently at one of New York's finest restaurants where the chef -whom I have met on several occasions - is know for his innovative creations. The chef hinmself was not in that night and we were served a beautifully prepared rabbit loin with a sauce that was totally tasteless. I did tell the waitress that the sauce was obviously not made with the ingredients decscribed in the menu but I was unhappy to offend someone by sending it back even though I knew that it would never have left the kitchen if the chef had been there. Should I have complained to the maitre d' or was I right to chalk it off to experience?

[cape chef]

Just curious Ruthy,
What restaurant? I eat in New York Often

Funny you mention this.
I have a tendency to be somewhat critical about the way things are presented and have absolutely no problem sending something back if it tastes funny or the temp is inappropriate.
UNTIL I did somewhat of an internship at a restaurant where I was able to rotate throught the restaurant and experience the different areas.
To my surprise I found out that at this particular 5 star seafood place the waiters would eat out of the patrons food either when they returned the meal or when they had it wrapped.
They even drank out of their alcoholic beverages, cappuccino, and specialty alcoholic coffees.
After I left I ran into a waiter at another restaurant who informed that the management put a hidden camera in 4 vital spots in the restaurant and fired 85% of their waitstaff in 1 week.
What a trip.
I am super careful not to send my meal back if I don't have to.
Danielle

I remember (perhaps an Urban Legend) someone telling me when I was a kid that when you send food back it gets reheated or what have you and spit on (or dropped on the floor then put back on the plate). I guess I was gullible because I've always been leery about sending food back.

[Live_to_cook]

I've sent a plate back exactly once: pork cutlet, rare. It was replaced with apologies.

Most of the places if I don't like the food, or something was cold, I just don't go back. If I went to more fine restaurants, where I paid $20+ for an entree, I imagine I'd be a more activist consumer.

[This message has been edited by Live_to_cook (edited 12-11-2000).]

I personally don't often send things back unless, like the others, the temp is wrong or it's a serious problem. However, I do not have a problem with sending food back. I know that when I am cooking, if someone is not happy with their meal, I want to know so I can make it right, whether it's a recook or replacement. I'm not in charge of the kitchen I work in (well, most of the time anyway) but I do watch what happens with the food that comes in and out. If I see someone doing something inappropriate with a customers food, I get it taken care of, even if it means starting over. I understand that people have off-times and things go wrong but if I am paying for a meal, I expect it to be done the way I want it, as do other customers. I don' think it's asking too much.

I would like to add one more thing....

I agree with the others that returning food to the kitchen should be done a pleasant manner, not in a demanding way.



[This message has been edited by Chef1703 (edited 01-06-2001).]

Well I went for dinner at a local seafood place a couple of nights ago and had stuffed salmon (crab and brie) and the salmon was a bit raw.
I did send it back and was presented with a fresh plate, a whole new piece of fish garlic mashed potatoes and vegs.
I was very pleased.
Danielle