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Most memorable stupid orders you've gotten - Page 11

post #301 of 321

Chef, chef the guy on table 7 is allergic to salt!

post #302 of 321

Server: "can we make a different seasonal bruschetta for this table she is allergic to mushrooms?"

Mr. cant say no : "yea ill make a steak bruschetta with pesto for her."

Server: "okay"

5 mins later

server:"no she is a vegetarian, can you do a tomato basil?"

Mr.cant say no: "k"

entree comes in

mr cant say no: "what is her entree it says split plate?"

Server:"she is splitting the marsala with her husband, the mushrooms are fine as long as they are cooked"

 

Mushroom bruschetta description was with sauteed mushrooms

 

This was my second night after leaving my last job and it felt like I had made a real bad call choosing this over 3 other restaurants

post #303 of 321
16 oz Porterhouse, burnt. Fathers day; only steak sold that night, won't forget that one.

Filet Mignon, well done. 10 minutes after close ( midnight). First shift at a large hotel.

The things we do.
post #304 of 321
The steak orders annoy me. I cook offshore on ships and oil rigs. I always have to ask them, "Do you want restaurant well-done or offshore well-done?" Offshore well-done means burn the s--t out of it.

And there was one dive superviser that always ordered medium rare and would send it back because there was red in the middle.

And my favorite saying, "Oh, the gravy is salty? Do you know why the gravy is salty? Because it's GRAVY!"
post #305 of 321

I work offshore, and I always have to ask the guys, "Do you want restaurant well-done or offshore well-done?" Offshore well-done means to burn the hell out of it.  And there was one dive supervisor that would always ask for medium rare steak and then send it back because there was pink in the middle. Sigh.

 

And here's my favorite saying. "Oh, the gravy is salty? Do you know why the gravy is salty? Because it's GRAVY!" 

post #306 of 321

A few weeks ago an order comes in: a certain salad, but substitute all the ingredients for others, no dressing, add two strips of bacon on top (WTF?!). The waitress looked really apologetic as she brought the check. I finished banging my head on the chopping board and made the salad, all the while making low-pitched grunting noises. Then I watched the plate being carried to the customer who looked at it carefully, picked every ingredient, sniffed it and put it back on the plate. And all of a sudden I wasn't angry any more - I realised that the lady was suffering from some serious OCD. It must have taken her some effort to even come out and eat food that she didn't cook. How can I be angry with someone who is genuinely unwell? I would make her a plate of her favourite weirdness any day. It was an interesting learning curve.

post #307 of 321
I have had a afternoon tea order who was gluten free but wanted macaroons with it
post #308 of 321
Quote:
Originally Posted by TazP View Post
 

A few weeks ago an order comes in: a certain salad, but substitute all the ingredients for others, no dressing, add two strips of bacon on top (WTF?!). The waitress looked really apologetic as she brought the check. I finished banging my head on the chopping board and made the salad, all the while making low-pitched grunting noises. Then I watched the plate being carried to the customer who looked at it carefully, picked every ingredient, sniffed it and put it back on the plate. And all of a sudden I wasn't angry any more - I realised that the lady was suffering from some serious OCD. It must have taken her some effort to even come out and eat food that she didn't cook. How can I be angry with someone who is genuinely unwell? I would make her a plate of her favourite weirdness any day. It was an interesting learning curve.

 

Good for you.  Sometimes we forget the reason (part of) we are there.

post #309 of 321


Actually, oat milk tastes smooth and creamy

post #310 of 321
Quote:
Originally Posted by ToyDuJour View Post
 

Egg Beaters Sunny Side Up

Chicken Florentine - Pittsburg (Server thought Pittsburg just meant Blackened)

 

I've spent several years at beach side resorts

Crab Legs - no shell

Peel and Eat Shrimp - Peeled.

 

Yeah, I'm totally going to shuck your food for you, want me to chew it too?

Chicken Florentine - Pittsburg   ???? dont know this one?

post #311 of 321
Quote:
Originally Posted by crookymonster View Post

I have had a afternoon tea order who was gluten free but wanted macaroons with it

French macarons are made with almond flour and, to my knowledge, are gluten free.

Italian macaroons are different but still made with egg white and almond...no flour involved.

And coconut macaroons shouldn't have flour in them either, I think they are usually made with condensed milk and egg whites...but I don't remember 100%.

Sounds like you were wrong about this issue, just FYI.
post #312 of 321
We buy them in and the ingredients says it has flour in bold for allergens
post #313 of 321
Quote:
Originally Posted by crookymonster View Post

We buy them in and the ingredients says it has flour in bold for allergens

 

Don't know what to tell ya but @Someday is spot on.

Classic macs have no wheat products at all .

Check with your vendor.

The manufacturer may be swapping in a cheap filler...

 

mimi

post #314 of 321
Quote:
Originally Posted by crookymonster View Post

We buy them in and the ingredients says it has flour in bold for allergens

That sounds like your failure not the guest's. I think someone would have a reasonable expectation that a macaron wouldn't have gluten in it.
post #315 of 321
Quote:
Originally Posted by Someday View Post
 
Quote:
Originally Posted by crookymonster View Post

We buy them in and the ingredients says it has flour in bold for allergens

That sounds like your failure not the guest's. I think someone would have a reasonable expectation that a macaron wouldn't have gluten in it.

 

Long shot..... could have used an old WW2 recipe for flour based buttercream or maybe a roux thickened pastry cream instead of buttercreams built on meringue or a dollop of jam.

 

Maybe @crookymonster (lol that screen name...I am jealous ;-) will scan the ingredients portion of the box and we can play Dick Tracey.

 

mimi

post #316 of 321
I just checked the box again and it does say contains flour gluten in bold anyway I don't want to argue lol
post #317 of 321

No problems....

We all have to dance with the demon of the FDA labeling standards office.

May they occupy a very hot space (along with whoever helped squeeze the ACA under the door and over the threshold) for eternity.

People don't need that much info and IME will only use it to further the confusion.

 

mimi

post #318 of 321

here is one i forgot...use to use veal top rounds for veal cutlets.  member, who owns his own restaurant,  tells the server i'm using pork instead of veal.  i say to tell the fellow to come on back and watch me slice the veal and pound it out.  he shut up

post #319 of 321

Today's winner....."Veggie Burger, well done, no blood."

post #320 of 321
By far ( chef for over 25 years)
' chilean Seabass hold the chili ".
post #321 of 321

Customer requested Tuna Poke "well done." Had to gently explain that it didn't really work that way.

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