or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Most ridiculous complaint that you've heard recently?
New Posts  All Forums:Forum Nav:

Most ridiculous complaint that you've heard recently? - Page 2

post #31 of 92
Unfortunately we do pre-cook pasta for a la carte service. In this case It was a party of 30 with family style pasta course. We boiled the penne fresh for the party. The complaint came from one person only.
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
post #32 of 92

so plz ready to shave your head.........

 

post #33 of 92

I loved the comment about the ribs. Food is so subjective and everybody thinks their way IS the only way.

post #34 of 92

Check this out for hilarity.. Now thats a fussy customer!

 

http://www.youtube.com/watch?v=lKtPbhZFUhQ

 

What would you do?

post #35 of 92

Had a guy order a steak medium. He also went through the trouble to define medium to the kitchen, as it stated on the ticket. "Medium, pink throughout, no red, not dry." Regardless, I cooked him a flawless, perfectly pink steak. Sends it back because it's still red. Cook it off more.  It comes back. Repeat two more times. Apparently, despite him having a perfect understanding of what "medium" means, he actually wanted a well done steak.

 

Can't please all the people all the time.

post #36 of 92
Quote:
Originally Posted by ChefCash View Post

"can i get my calimari with less testicles"

 


 


I want that on a t-shirt. Too Funny!!

 

post #37 of 92

Bah .. had  stupid one today.. customer asked for a panini with blueberries instead of ham.. then sent it back because there were " mouldy stains on the eggs"... hmm those stains were the blasted blueberries and their juice for crying out loud... I suspect the meal was comped as the customer was sure it was mould...

 

 

OK ... where am I going?.. and WHY am I in this handbasket??
Reply
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
post #38 of 92

Damn that's funny!  Less testicles in my calamari!   Hahahaha!

post #39 of 92

Steak request extra extra well is too tough...

post #40 of 92

Wow haha. Diners can be so...uncivilised. My recent best was a diner ordering a steak "very rare," them sending it back because "it was not cooked enough."

post #41 of 92

largeimage.c78b73d147423b88617bf4af41765d66.gif

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #42 of 92

pretty convinced that 90% of the meat eating population has no grasp on what medium is. I've gone to far too many restaurants asking for a medium burger, steak, or salon to have it brought out ot me with little to ZERO color left, and I get perfect mediums sent back to me at least a few times a week.

post #43 of 92

"The parsley butter potatoes are bland."  Huh? Let's see.... boiled red potatoes with parsley and butter.... Look to you left. On your table you will observe two small glass containers that contain salt and pepper. Help yourself. It's just a matter of time before I hear  "Excuse me, this baked potato is bland." I could start a big rant here about people who think everything has to be doused with hot sauce, rolled in rock salt and dipped in ranch dressing before they can taste it. I swear you could do that to a dog turd and they'd rave about how great it is.  "Can I get my Canadian walleye blackened?" I could cry sometimes.

post #44 of 92

Once on a busy sunday breakfast, we had a customer ask for "bacon cooked until it's charred" (that was her own words").  She sent it back saying it was inedible.

post #45 of 92
Quote:
Originally Posted by greyeaglem View Post

"The parsley butter potatoes are bland."  Huh? Let's see.... boiled red potatoes with parsley and butter.... Look to you left. On your table you will observe two small glass containers that contain salt and pepper. Help yourself. It's just a matter of time before I hear  "Excuse me, this baked potato is bland." I could start a big rant here about people who think everything has to be doused with hot sauce, rolled in rock salt and dipped in ranch dressing before they can taste it. I swear you could do that to a dog turd and they'd rave about how great it is.  "Can I get my Canadian walleye blackened?" I could cry sometimes.


I think people are so used to the tons of salt, fat, sugar & msg in processed foods that they've forgotten the taste of real food.

 

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #46 of 92

 

In our grill bar was a fun event. Our menu is beef tongue fried on the grill. Guestrequested language from the bloody roasting. We first thought it was a joke, but he wasreally serious:) Write a review of the complaint book. And he was absolutely still the language of re hot boiled for about three hours :)))))
 
 
post #47 of 92

Ask the Chef "" What kind of sherry does  he use in the Seafood Newburg????""                I would have told them the cheapest I could find .but I told the  waiter to tell them it was a Spanish Amontillado..

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #48 of 92

i had some really stupid complaints in the last few week

 

someone orders the parsnip gnocci with ox tail sauce, then complained that it didnt say on the board that there was meat in the sauce. 

 

an other

 

a guy orders the pork belly with black pudding, chorizo and mash then sends it back saying it wasnt what he was expecting

 

post #49 of 92
Beef carpaccio is raw
post #50 of 92
From the Front manager "my mashed potatoes are to hot and they burned the roof of my mouth"
post #51 of 92
From a co worker when I was pulled from my dept to help the shipper catch up....this is BS did you tell boss how much work we have to do? ....
(At the time we had to slice two cases of peppers....maybe an hour of work tops... Open three cases of mozzarella... Five minutes of work.. And one case of mozzarella.... Again maybe six minutes of work with that.)
I said yes I did and there were three of us so we could easily spare one for such little work to do.
Her words... This is bullshit we have our own work to do and we do not need to do their work too they are lazy... I said sorry talk to the boss...
Then she goes,,, I am almost fifty and I have high Bp so I will not do anything heavy....
At that point I left because I would have ripped her a new a$$ hole.... I am older than her and I have fibroyalgia, endo,arthritis and high BP so she can go suck an egg,
Sooo...when did age come into doing your effing job???
Sorry For the rant...
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
post #52 of 92

I mentioned this one before. When I had my German restaurant I  had customers order our  best seller "Sauerbraten" and after they finished everything on the platter they complained that the meat was spoiled to the point that had a sour taste and I should stop serving it laser.gif

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply
post #53 of 92

80% of the general population has no clue as to meat temperatures. My general manager still thinks a medium-well burger with a small band of pink is medium rare and trains FOH to tell customers that medium has very little pink throughout. My dishwasher wants a "medium well done burger with pink in the middle but no blood or fat" and my servers are horrified to see a red steak when ordered medium rare ('that's NOT cooked!"). FML.

 

All time favorite meat temperature complaint from a customer is a guy who wanted a beautiful rack of lamb cooked to medium, no problem I thought. Cooked to damn near perfect medium, fully rested and the temperature gradient is almost perfectly pink throughout. Sends it back claiming its raw. OK I say, he doesn't know meat temperatures he really wants it to about medium-well plus. Send it back to the table at medium-well. Comes back saying it's brown. I tell server to ask what color he wants the lamb, server comes back saying he usually gets it blackened at so and so's restaurant so he wants it black on the outside, red on the inside but brown in the middle. I went to the table told him I can't perform miracles and served him a well done burger. Said it was the most perfect cooked burger he's ever had.

post #54 of 92

Heard this from the bar tender

 

"I'd like a wine that doesn't taste like wine."lol.gif

SMH

post #55 of 92

guy brings back a $2.50 sandwich, cussing and all. just wants 2 pieces of beetroot leaves from my mesculin mix.

 " here you go sir enjoy your sandwich"

post #56 of 92
Today's complaint near killed me

The special today was supreme of chicken served on creamy garlic new pots and braised red cabbage. Order came through for it but no cabbage and bacon and cheese mash instead of the new pots ???

Then complained they were sent a plate of chicken and potatoes !!!!
post #57 of 92

Too nice to just come out of service, with a cold lemon wodka and enjoy the stories .... lol.gif

post #58 of 92

Ohh , so this week our house special was filet minon , with parsnip puree , and sautéed veggies with a hint of honey , and a homeade demi ( its pretty good if i do say so myself , BUT I HATE MAKING IT )....

 

So one of our clients is in love with our head chef and decides to order it , to you know kiss my chefs a** , he obviously didnt know i was the one making it. When he finds out im making the damn plate he decides not to eat it.... -_-

 

Today i made the same plate for 2 customers.... THEY WERE IDENTICAL... one client eats the whole thing , the other only eats the meat and leaves all the puree and veggies on her plate , then i have to deal with the waiter telling me she would have prefered rice of puree and some other veggies aside from carrots , zuchini , and green beans.... well why did she order it then if it was explained on the menu what the dish was composed of -_-

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply
post #59 of 92
Quote:
Originally Posted by foodpump View Post

But if you gave them 24" noodles, you'd hafta give them a bib,or they'd get sauce splatters all down their front.  Give 'em a bib, and it's too short, too long, too cheap, doesn't accentuate the female form.

 

Meh, I think your hair is the wrong colour.biggrin.gif  

yea right????

post #60 of 92
Quote:
Originally Posted by butzy View Post

Luckily we are not getting many complaints, but we had 2 at the same table the other day.

The fish curry was not curry and apparently neither was the vegetable curry.

I tasted both and they were absolutely tasty. Obviously I replaced the meals but I was pretty peeved off

They seemed to think that there is only one type of curry and that has to be made with curry powder. Anything else is not curry!!!!

 

The fish curry is one of my big sellers and is based on a coastal Kenyan recipe (and does contain turmeric, coriander, cumin, garlic and ginger), the Veg curry is a Thai curry.

 

By the way: I think Leeniek's will win the prize for most ridiculous complaint!

agreed!!!! but still funny with the curry...just goes to show....fake foodies are all over & have the worst pallet!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Most ridiculous complaint that you've heard recently?