Originally Posted by GSUchef
What saddens me is as soon as the servers drop the plate, the guest reaches for the salt and pepper shaker on the table without tasting it first. I know this is an old complaint for many chefs but it always bothers me. My staff and I work hard and take great care to get the proper seasonings on our food and then some stupid ignorant guest ruins it by over salting and peppering their food. Then they have the audacity and brazenness to say it was too salty. I have tried to remove all S&P shakers from the table but I have always been overruled. I understand some people like more salt in their food, especially smokers, but at least taste the food first.
You're not alone! ;) happens to many of us!…Yes, also the complaint about salty food!
Originally Posted by Chefross
Interesting topic, but perhaps the title should have been..."When people don't understand about good food."
I make hand made Dim Sum.
Time consuming and putzy.
Delicious though right?
The customers' plate comes back with all the dough removed and laid neatly on the side of the plate.
Only the fillings were eaten.
Make Bolognaise sauce and it simmers all day on low flame.
Customer says to the server that it's too bad the Chef has to buy bottled spaghetti sauce.
Have you ever heard of someone being "allergic" to rack of lamb?
Danmed, I was a dim sum cook long ago and hated to see the dough of my most elaborated dumplings coming back at the dish wash station, heart breaking stuff. :(
Originally Posted by chef Reginald
That's a first on a rack of lamb.But I did have a customer complain to a server that she was allergic to chiffonade and returned the dish.
One that gets me when glutards don't want to eat my bread. And it's made out of Amaranth flour no f@#Kin gluten at all.
When the micro garnish is put to the side. It's not an after thought it serves purpose for flavor.
When patrons ask for A1 steak sauce on wagyu beef
Allergic to chiffonade? God, that customer deserved to be slammed HARD on the head with a book such as "Larousse gastronomique" or "the new professional chef" to teach him what a chiffonade is. But since I've seen it all in the restaurant business (well, that's what I think, but from time to time a new customer comes and find a NEW way to make me roll my eyes) And I share your pain. ;)
Originally Posted by YUMMEY
heard it all , from no prawns on my prawn salad to this smoked salmon is raw , and more , so glad I am at stage and age can laugh about it
Damned!! Comedy material… But I've suffered from Carpaccios that are returned to the kitchen for being "too raw", so, I share the laugh with you! :)
Originally Posted by Lagom
These all bring back memories. Recently, salmon, cooked to a perfect 51c, just like its done at a local Michelin Stared restaurant, sent out 35 portions to a group, 33 said perfect, 2 said, " its raw ". Alas, we cooked it to death for them and then they were happy. To each their own but I felt bad for the fish.
Been there too… I almost want to celebrate a mortuary religious service for the poor salmon/steak/rack of lamb when happens to me, but as you said, to each his own, and if they are happy, as professionals we're supposed to share his happiness… Wich I don't, but since they are paying, I got understanding and resilient to my pain and grief.
Originally Posted by Grande
Working in a seafood place, the most frustrating thing was when people would accuse you of selling frozen for fresh, or silver salmon for king. First of all because it's rude , and second of all, because, what do you do? Send out more of the same?
I don't mind accomodating people's allergies, the thing that sucks is when they order a dish without asking what might be appropriate; then you send out the plate with almost nothing, just a piece of fish/meat, maybe some rice and plain veg. I feel really bad seeing tthose go out
"First of all because it's rude , and second of all, because, what do you do? Send out more of the same?"
Amen to that, still puzzles me, in that case I just tell the waiter to offer him a totally different dish because all my salmon/tuna/mahi mahi/red snapper/sea bass is exactly the same. I restrain myself of going to the dinning room to slap the customer in the face with the almost live fish, the policy just changes to "No fresh fish for that gentleman" offer him something else and we all will be happy.