or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Restaurant Reviews › Another Question for Owner/Operators
New Posts  All Forums:Forum Nav:

Another Question for Owner/Operators

post #1 of 11
Thread Starter 

Heard them called alot, we all, know them you know the folks some cal "Users" SES" "7/8ths Grazers Group", our favorite group of people that eat most or all of a meal then complain, and complain or scream in order to get a free meal.  

"Ars Est Celare Artem"

 

It is art to conceal art......

Reply

"Ars Est Celare Artem"

 

It is art to conceal art......

Reply
post #2 of 11

met a fellow last weekend who was reminiscing of his younger years - he was bragging about how many free meals he had manged to scam - he would bring his own 'dead fly' in a container in with him and then eat most of his meal - plant the fly and then proceed with the usual tirade - apparently this was a highly successful venture.

post #3 of 11

They're a fun bunch aren't they?  If you held a gun to their head they still wouldn't admit that what they were doing is stealing.

 

Had a regular want her money back on a cake a few weeks ago. Must have ordered 5 cakes in the last year, no complaints at all. To my partner she complained that it was dry, to me she complained that the icing "wasn't right" but couldn't quite put her finger on why. We both "interviewed" her separately. 

 

Whaddya do?  Possession is 9/10 of the law, so they say...

 

I told her I couldn't give her any money back until I saw the cake.  She had claimed that her party only ate about 1/3 and then threw it in the garbage.  I was pretty firm about not giving any money back until I had what was left of the cake.

 

About 2 hours later she shows up with a cake box, madder than all hell.  And she should be, inside the box was a pristine 1/4 of my cake, choc. dipped strawbs. pushed to the corner and chocolate garnishes on top of it.  How dare I catch  her her lying, and how dare I take away her snack/dessert for tonight!!!!!!!!

 

I gave her back half of the sales price.  She started to complain until I told her again, if only one slice was missing she'd get a full refund--provided there was a valid complaint.

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #4 of 11

This is the style of others and depending on which country you are in, in my country, complain is not appropriate to make the food is free, because once they proved that you are telling lies, you need to pay it 3 times of the bill and i thing 1 week jail.

post #5 of 11

If a customer complains before eating item on first taste ok if after no

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 #6 of 11
Thread Starter 

Chef Ed,

 I agree, legitimate concerns, comments or complaints are that, legitimate, the dramatic theater in an attempt to deceive and just plain steal from a hard working restaurant was the purpose of the thread.

It was another post, but I have a very good friend with 18+ years experience in RM that relayed a story that a group was literally screaming at the wait staff and manager while 2-3 of them were video taping the reaction on their cell phones!, all in an attempt to get a free meal. Just blew my mind at the stones these folks had. The good guys won, in the end. 

"Ars Est Celare Artem"

 

It is art to conceal art......

Reply

"Ars Est Celare Artem"

 

It is art to conceal art......

Reply
post #7 of 11

i worked at a place that was very trendy to be at for breakfast on the weekends.  it was small and lined up for hours.  any complaints or changes in the menu being a open kitchen we would just  shake our heads and laugh at them.  they had no choice but to take it because it was the place to be.  i miss those days.  the food was simple but very good and any complaints were from pickey people or the scammers so it was great to give them the hairy eyeball.

post #8 of 11

These people are low class smucks. if they do that.. I would not let them back again either.

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 #9 of 11
I'm having a conceptual problem with the theme of this thread in terms of its presence in this forum. Presumably the notion that restaurant, retail-food, and catering would go a lot smoother if it weren't for the customers relates to Restaurant Dining Experiences in some way. But how?

BDL
What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #10 of 11

BDL, you lost me somehwere ... are you saying this thread should be posted in a different forum such as "Food & Cooking Questions and Discussions" ?

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #11 of 11
Quote:
Originally Posted by kaneohegirlinaz View Post

BDL, you lost me somehwere ... are you saying this thread should be posted in a different forum such as "Food & Cooking Questions and Discussions" ?

Yes, that's one of the things I'm saying. The other is a general observation that not all whines improve with age or repetition.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Restaurant Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Restaurant Reviews › Another Question for Owner/Operators