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Most memorable stupid orders you've gotten - Page 2

post #31 of 201
On a menu turned in to kitchen by banquet dept for a wedding years ago
""NO  M.S. G. IN ANY FOODS  OTHERWISE GROOM WILL DIE //////?????? I wonder if he did? 

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...

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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...

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post #32 of 201

An older American custumer ordered Sauerbraten in my German Restaurant but he told the waitress that he does not want it to be sourlaser.gif

Every smoker quits smoking sooner or later!

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

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Every smoker quits smoking sooner or later!

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

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post #33 of 201

We had a customer call the next day and told the manager that while at the buffet he had some meat dish with red cabbage that  he claimed was sour..       It was sauerbraten???????

God bless the public.!

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...

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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...

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post #34 of 201

Then there was  this lonely customer who always complained from the time she showed up without reservations every Wednesday at 8:00 PM when the place was packed and we all were busy.

She was always alone and very demanding and we did get used to her complaining.

Once  when she did not complain we all were surprised and I wanted to know what happened. I left the kitchen and went into the dining room and asked this lady why she was so pleased with everything this evening and I asked her why she did not complain about anything and she replied to me ,almost blushing

"Oh, I am so very sorry I am I not just myself tonight,  I forgot "

We never did hear her complaining ever again..

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 #35 of 201

6 oz filet butterflied pitsburged  between rare and medium rare........seriously?

post #36 of 201

I had this one customer who always ordered, regardless of how busy it was, an arugula salad WITH THE STEMS PULLED OFF. Then she had the audacity to complains that it takes too long, even on busy saturday nights no less.

post #37 of 201

At rather Hoity toity Restaurant that I worked in the Chef would call in the Order Starting with " Somage "  and once the order was called the Kitchen would answer at once " Oi " , one day one of the waitresses asked us which one of you is named Somage ?? 

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply
post #38 of 201

This happened the other day. 

We get an order for a filet mignon. The ticket says... 8oz Filet - Medium - w/ Push. We ask the server. "Uh, WTF is this 'with push'"? She says the customer said that she wanted it cooked medium but make sure and push all the blood out of it. She doesn't want ANY blood. "Ok?" we say and get right on it. After it's cooked we plate it up and the lead says "Make sure and puuuuush it!!!" I push it. Nothing happens. He says "HARDER!" I squish it with my palm and a little blood comes out. He says "No, get all that fuckin blood out!" I do like a CPR push. Pumping it. More blood comes out but we can tell there's more blood inside. He's says "Just smack it good." So I pound down on it with my fist. Blood spatters everywhere! We all bust out laughing. The other cook comes up and gives it another wack. The steak is still intact for the most part, just tenderized. The lead comes up and punches it as with about as hard as he could. Blood flies everywhere and the steak is seriously fucked up and mangled after that punch. I yell out "Oh, shit!" As I see that I'm going to have to start over. I see the bottom exterior of the steak is still mostly intact and I say "Just flip it over and put it back together!" So, I flip it over and bunch it together to resemble a steak again. Surprisingly, it looked like three guys didn't just beat it after I re-assembled and re-plated it. It looked perfect! We all stare at the plate and bust up laughing again at the perfect looking steak and send it out.

 

Sure enough, the server comes back with a disappointed look on her face after the lady complains. The complaint was...not that it was falling apart and beat up. She wanted it cooked more. She says "She wants it cooked medium still. Just more well done, NOT 'well done'. With less blood." So we say "Uh, like mid-well?" The server leaves to clarify that. She comes back. She says "No, not medium well or well done. She wants Medium. But cooked more and with less blood." We just stare at her with a blank look and jaws dropped. 

 

Then the server says... "She liked how you guys pushed it, though. It was really tender, she says." 


Edited by Vic Cardenas - 11/21/12 at 9:08pm
post #39 of 201

They are getting all the nutrients though.. Chef's must be aware of the needs, how crazy they seem, of our guest's. I can actually see many of those ingredients work on a plate, let alone a sammich that plays well on the "fill me up" tip =)

post #40 of 201

My wife was a Maitre D  on a cruise ship sailing in the Carib.The main oil feed to the engines fractured then exploded as they were serving desert.The Master ordered all passengers to their muster station. She was asked by a pax if she could take her desert with her.

post #41 of 201

Working late one night on some decorative work the bellman started laughing like a mad man. When I asked what was up he said" room 432 wants 2 gallons of coffee for enigmas

post #42 of 201

lol.gif crappercino?

post #43 of 201

Me, carving on a buffet line:

 

"What are you slicing?"

 

"Smoked salmon, M'am"

 

"Oh...... Does it taste "fishy"?"

 

I couldn't bang my forehead on the counter, because the heat lamps were in the way........

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #44 of 201

Customer complains after eating her omelette that the menu didn't explicitly state that it contained "so much egg"...

post #45 of 201
Had a VERY large man come in and order the same lunch everyday for eight years.
12 strips of bacon, deep fried on a long roll with extra mayo.
He died... I feel like a drug dealer of pork.
post #46 of 201

These are all extremely funny, and I want more...

 

I have a quite a few too, but one recently that sticks out is, "This gumbo tastes dirty"...

 

ITS GUMBO.  It's not exactly pristine like a tartar...

post #47 of 201

And just like having steaks ordered at two different temps, I've recently delt with that with our eggs... There's 2 per breakfast plate so a lady asked, "I want one egg scrambled and one egg frieds..."

 

AFDSJJGAQW

 

It's not that difficult, just extremely annoying...

post #48 of 201
Thanksgiving this year someone ordered everything on side plates. They got a total of 6 plates lol

That happens on occasion now that I think about it
post #49 of 201
And tonight there was an 8 top who ordered all in between steaks. Not hard, just very confusing

Two rare/mid-rare
A mid-rare/medium
Two medium/mid-wells
And 3, count them three, mid-well/well prime ribs

The other person got halibut lol
post #50 of 201
its a boring night at the restaurant around Wednesday so its not really busy and then the order came...1 redwine risotto but without red wine..hmm how am i suppose to do that chef???1 rib eye steak medium rare. and then the plate cameback because the customer said it has blood...haha..me is like ohhkayyy....
post #51 of 201

Dumping roux in my main sauce like  .0005 seconds before  Chefboss tells me

3 or 4 hungry guests are gluten intolerant.

I wanted to say "Tell 'em eating is a calculated risk....liiiiike....going to Vegas!" rolleyes.gif

post #52 of 201

Oh yeah another thing: why is it that people think we're gonna be willing to sell 'em a steak, 

uncooked, not even a quick-sear, aka RAW, then feel perfectly justified in griping about our

refusal to do so? Oh yeah, like we may as well just put it on the menu:

 

"10 oz. uncooked Top Sirloin Lawsuit-Special, $10.95. Comes with

Coleslaw, choice of side and all necessary legal forms."

post #53 of 201

Do you like the taste of rolled oats plain out of the container?  This is what oat milk tastes like, it's healthy and delicious, kind of like an oatmeal cookie. Yes, this is a rather "wierd" request for a restaurant but it could be worse ... how about fried goat liver on rye bread?   

 

None of the employees at my restaurant knew where we'd be able to find goat liver. There weren't any goat farms near my restaurant at-the-time.  "That's my problem," the customer sadly stated, "I can't find a restaurant that serves goat liver. Doesn't anyone raise goats anymore?"

post #54 of 201
She was one in a party of ten, they wanted a la carte. They all ordered except the Lady who would not eat Veal. The others encouraged her to choose something, the waiter encouraged her to choose meat or fish then decide. She asked questions, where did the meat come from, or when was the fish caught, what was in the sauce, who would cook it? The other nine people were beginning to get antsy, wriggling in their chairs, virtually telling her what to have, she was obdurate 'I DO NOT EAT VEAL' she said again and again. She chose.......... And said 'I'll have the Calves Liver, pink mind!'

Did someone in the kitchen make a comment about liver from a silly cow? redface.gif
post #55 of 201

"Can I get the special with penne? I'm allergic to fettuccine".

"You're allergic to a shape?"

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #56 of 201
I had someone literally break down and cry because his linguine was not spaghetti.
''I can' the eat linguine''.
''I'm sorry sir, but spaghetti is not on our menu''
''This is unacceptable, I'm never coming back! ''
post #57 of 201

Steak - Medium - no pink

 

lol

post #58 of 201

?

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #59 of 201

You gotta be kidding me--allergic to fettuccini but not penne?

Your answer was priceless BTW. lol

When I was in my early teens, I remember a friend staying the night

and telling my mum she was allergic to milk but she could have chocolate milk.lol.gif

I hate the fact that rather than just a simple request, much of the public

has gotten in the habit of just "playing the allergy card" to get what they

want. And with no sense of the sense or lack of sense of it.

 

Like the plated sit down, prom dinner, with a buffet serving station,

I was serving chicken (full bone in, drumsticks etc) 2 teen girls, dressed to the nines,

spoke at the same time, one saying "We're vegans" the other saying "we're

vegetarians"  when offered the chicken. Oookay, so they look at the pasta and sauces

next to it, one says" that looks good, what is it?"

"That's meat sauce"

"Ooo okay I'll have that"

"Yeah me too" says her friend.

Maybe they just though it was cool to be vegan, but I suspect they played that card

because they were dressed up and country style chicken was too messy?

Understandable to a point, but why not just say no thanks. rolleyes.gif


Edited by Meezenplaz - 11/30/12 at 9:46am
post #60 of 201

When ever someone played the allergy card I would always ask if they brought their epi-pen with them, letting them know that I take allergies VERY seriously. The true allergists would confirm that they had one, or they would smile understandingly, say no but let me know the kind of reaction they were trying to avoid. The ones who did not know what an epi-pen is were not allergists, just looking for special treatment. By treating the allergy request VERY seriously, while letting them know I would be happy to give them whatever they wanted, they usually learned that a food allergy was not to be taken lightly by anyone.

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