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What is it with people.

post #1 of 14
Thread Starter 
So a 4-top comes in and orders whole Maine Lobster.
They send it back to the kitchen for us to break them down. Fair enough....elderly have a hard time cracking claws.
We send it out again .
They send it back cause it was cold.
We heat it back in the oven, and send it out a 3rd time. They send it back to be packed to go.
SHEESH!!!

Why go to a restaurant and order something like this and put yourself through this?
Why?
post #2 of 14
One time a lady asked us to shuck her whole crab... I sent.out 8oz of fresh lump crab meat...
post #3 of 14

Ill be completely honest in a situation like that i would probably be like:

"Get this lobster away from me, give that woman what she wants but don´t let it come back what ever you do, i dont want to see it". 

 

Seriously i have dealt with the situation of things like this happening, obviously not a lobster but other food items. 

Someone orders, then asks to reheat, then asks to pack it to go. 

 

Or someone makes reservations, cancels, and asks us to deliver...

 

Why ever give yourself the trouble of going out to eat, if you may end up packing the meal to go?

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

Dr.Seuss

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

Dr.Seuss

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post #4 of 14
Thread Starter 

It would seem almost as if these people do not understand that ordering a whole lobster is an adventure and challenge and is fun.

If you have arthritic hands then either call ahead to the restaurant and order your lobster broken down and fork ready.....or

don't order whole lobsters.

post #5 of 14

Had our lunches packed to go the other day. Business lunch, nice place. Early seating. The server was sporadic at best.

She just disappeared after coming to our table. I put up with it and ordered entrees. She is nowhere to be found and there is hardly anyone in the place. The back waiter brings our food. She is nowhere. We needed some condiments.She finally comes 12 minutes later.

I ask her to pack it all up. I know most of the chefs in town and knew this was not a kitchen problem, the food looked fantastic.

As we were leaving she is huddled in the corner texting.

Put our lunch on the valet stand and told the guys to enjoy.

We stopped for roadside Papusas and did business. They were great and cheap.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #6 of 14
If you're going to talk about papusas you should bring enough to share with everyone!
I walked out of a place once- they gave us our food to go as we were walking out the door and apologized. I'm not sure if ot was our server forgetting to put it in or the kitchen loosing the order. But we were going to a movie and had been waiting something like 45 minutes since our appetizers, with our server giving us the old no-eye-contact dodge.
I've made enough mistakes to know whennits a kitchen problem; like the time i got my pork chop cooked through but bloody at the bone, and i realized what happens when you weight peoples food on the grill....
post #7 of 14


I had a deuce order blackened  fish. Sent it out they sent it back and said color was to dark?

 

Years ago had a wed. reception, note  on my sheets from banquet office says  "No MSG in foods otherwise groom could die"" Tortollini ,Raviloli and most foods come with MSG in them I do not add! ???????

THATS THE PUBLIC !!!!  LOVE EM

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 #8 of 14

Chefross, how large was that lobster?

post #9 of 14
"Why go to a restaurant and order something like this and put yourself through this?"


Unfortunatly most people in this world today havent a care for what goes on outside their own selfcentered universe and have no shame for their actions, words or inactions and how they affect anyone but themselves.

Why yes I'll have gin to go with my bitters.
post #10 of 14
Quote:
Originally Posted by Lagom View Post

Why yes I'll have gin to go with my bitters.

 

Now that is funny :) Definitely a keeper quip!

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 14

So they were older so have to presume that this wasn't their first lo-beaster rodeo thus knew that beasters come in a shell, have to shake my head at that one but would have charged them for the cracking and the to-go order.

 

 

Folks like that is way God gave us stuff to make beer and hard liquor.  

 

 

Cheers! :beer:

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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post #12 of 14
Thread Starter 
Quote:
Originally Posted by kuan View Post
 

Chefross, how large was that lobster?


small......I order 1 1/2-1 3/4#

post #13 of 14

That's for four people?  Sarcasm.   I hope you charge people to split it.

post #14 of 14

Panini makes a good point. 

 

The waitstaff makes a huge impact on the feelings about the food/experience.  If you get things sent back or weird customer feedback, there could be a million reasons why and nothing to do with the food.

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