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Idiotic orders... - Page 3

post #61 of 89
1/16/07 at 3:25am
im guessing it would be because the students were black?
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post #62 of 89
1/16/07 at 4:44am
Exactly! People are total ******** where I work.
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post #63 of 89
1/16/07 at 7:19pm
Jeez. Some people can be so stupid.
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post #64 of 89
1/18/07 at 9:08am
sheesh, i was just confirming, no need to get all insulting on people...
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post #65 of 89
1/18/07 at 9:16am
:lol: :lol: :lol: I am not suprise att all.
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post #66 of 89
1/18/07 at 9:45am
I am guessing they were calling the people pulling the racist card stupid, not you.
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post #67 of 89
1/18/07 at 1:09pm
anybody that needs to eat in less than 30 min. because they have a plane to catch in less than an hour.:lol: :lol: :lol:
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post #68 of 89
1/18/07 at 6:17pm
Today I had a guy come up to me asking "gimme 1"...1 wut? I have a dozen items on my menu adding another half a dozen if you include the combos. Man got a little frustrated because I wasn't a mind reader so I just tossed a burger onto the grill for him. He then has the audacity to then tell me to hurry up his order because he was late for class, it only takes 2mins to do from start to finish, how much faster can I go when I got a line of 10 people after you! It took the guy longer to tell me wtf he wanted then for me to make it...jeez!
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post #69 of 89
1/18/07 at 6:51pm
I once had an order for a steak, done rare, that got sent back for being over done... a series of 4 times. He wanted it warmed up was what we got from him. The sous chef left the kitchen to dismiss the patron, saying that we have to actually cook what we serve for meat, and if he wanted raw meat, to go to the butcher shop.
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post #70 of 89
1/18/07 at 8:10pm
I was indeed.
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post #71 of 89
1/19/07 at 9:13am
ha, right, ok, my bad.
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post #72 of 89
1/19/07 at 9:44am
asked today: "How much egg is in the mayonaise? And could you make it for me with not very much egg at all?"
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post #73 of 89
4/26/07 at 11:04pm
i actually had a patron walk out becuase we had served his steak with house cut chips, (that we leave the skins on) and he was so disgusted that we could served food that "worms have touched" (exact words) eg the skins on the potatoes! yep he was a 50 year old man stamping his feet!
of course we wouldn't wash the potatoes first that would be just silly!
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post #74 of 89
4/27/07 at 10:22am
Yeah. But what about his salad?
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post #75 of 89
4/27/07 at 11:00am
A customer asked for wasabi-seared tuna and wanted it rare [as it should be served],BUT,didn't want the center to be red.

Or working a holiday buffet at Ritz-Carlton. Even though it was written on fancy cards what it was I was making on the action station, people would still ask constantly "What's this?"

God forbid people use basic reading skills!
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post #76 of 89
4/27/07 at 12:38pm
I was hoping this thread would be revived.

"Waiter, theres a problem with my shrimp cocktail, its cold"
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post #77 of 89
4/28/07 at 12:08am
Maybe I am the one missing something.

I once worked in a restaurant and had several complaints that the Creme Brulee was only hot on top (the just carmalized), but the center was still cool. Is there some where in the world where Creme Brulee is served hot all the way through. These customers actually suggested that I nuke the things.
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post #78 of 89
4/28/07 at 12:14am
I had a similar situation with our chocolate cakes (which are 80% ganache).

I explained to the server several times that if I warm the cake up, it is going to turn into a messy puddle of liquid chocolate. Both the customer and the waiter didnt believe me, so puddle of chocolate was what they got.
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post #79 of 89
4/28/07 at 6:17am
Last Night.....

" I'll have the mushroom ravioli. Hold the pasta, and the mushrooms."
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post #80 of 89
4/28/07 at 9:36am
Hey Breton Beats, I have been getting the same thing. The only thing I can figure out is possible confusion with Creme Caramel. LOL, glad I am not the only one!
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post #81 of 89
4/29/07 at 7:52am
My friend at Ritz-Carlton [a great place for screwy stories!] got a room order request for a burger with Swiss,medium and no bun.

The order was for the guest's DOG.


How did the guest know his dog wanted it medium? Why not rare? and perhaps the dog wanted his burger black and blue...:)
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post #82 of 89
4/29/07 at 10:04pm
RAS1187, that reminded me of a place I was working where one of the waitresses went to the bar and ordered a shrimp cocktail. Guess she didn't know what it was. She got mad because we were all hooting over it. Shrimp cocktail has kind of been phased out over the years as an appetizer. I guess it shouldn't surprise us that people don't know what it is.
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post #83 of 89
4/30/07 at 12:32pm
We had someone come in the other day saying they were allergic to sulfites. That was a first for me! The worst(funniest) ones for me are the "oh a little is OK" ones. For instance, one customer couldn't have the roasted garlic mashed potatoes, but was ok with c-zar. When told that the dressing had garlic, she said it was the whole cloves that she couldn't have.
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post #84 of 89
5/1/07 at 5:14am
I spent the winter season working in a private ski chalet in the French alps, mostly cooking for the owners and/or their friends. One week we had a group in who, after three days, told me they were 'kosher'. This after eating pork sausages and bacon sandwiches for breakfast every day. They decided they were kosher because I was serving monkfish tails wrapped in parma ham for dinner - they didn't want the monkfish because it's not kosher, which was a new one on me but, after some reading, found that this is indeed the case.
But after further discussion it turned out that they just didn't like fish, full stop. So why not say that? Because then they wouldn't be 'special', I guess.
Also had one guest who would ONLY eat chicken breast for dinner, nothing else apart from pasta with tomato sauce. She blamed her mother who had allowed her as a teenager to live for a whole YEAR eating nothing but chocolate yoghurts and chocolate biscuits.
What is it with faddy eaters?
Best was the group of three children who said they wanted their smoked salmon 'cooked not smoked please'. Right, I said, you just mean like poached salmon? No, not poached, fried, grilled but smoked - just without the smoke.
Ah, you mean like gravadlax?
No, don't like raw. We want it cooked like it is when it's smoked but without the smoke...
Just gave them thin slices of salmon filet steamed lightly.
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post #85 of 89
5/2/07 at 2:28am
lol, silly children, thats kinda cute though...
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post #86 of 89
5/2/07 at 11:21am
I had a guest freak out last night cause he insisted we could in fact grill his french fries for him.
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post #87 of 89
5/4/07 at 5:40am
Anyone here hate the Atkins Diet!!!!!!!! I DO!!!!!!!!
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post #88 of 89
5/4/07 at 10:49pm
*guest sends back french onion soup*

Waiter: The guest says he wants french onion soup, not brown stock with onions...

Me: *scratches head* rigggghhhhttttt *laughs*
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post #89 of 89
5/4/07 at 11:22pm
Describe how said soup was presented and made......... Please.
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