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  1. #61
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    sachem allison's Avatar
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    i also got one today. we offer a chicken and brie sandwich at our restaurant it consists of grilled chicken breast, brie, roasted red peppers, Thai style honey mustard sauce and baby arugula tossed in our apple cider vinaigrette on a baguette . The ticket came in chicken and brie sandwich hold the honey mustard, brie, roasted red peppers, sub romaine for arugula, add tomatoes and mayo, no chicken sub turkey and change the baguette to a burger bun. I wouldn't have gotten upset if it wasn't for the fact that we don't even have a turkey sandwich on the menu and the server has worked there for three years and knows that. Well, that and we were in the middle of brunch and don't even offer that menu. Her response, "Can't you send someone to the store to buy some turkey? I already told her you would do it." I marched her to the table and made her explain to the customer why Chef was glaring at her . They were very understanding and ordered the eggs Benedict and peach french toast instead.
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  2. #62
    Senior Member ThEoRy's Avatar
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    Last night my server Michael comes to the back and says, "Chef, I know we're cutting it close since 2013 is coming to an end but I think we have a winner for the dumbest question of the year. This idiot at table 47 just asked me, 'can you ask the chef if he could make me a veal osso bucco?'"

    I suggested the Braised Short Ribs with creamy Polenta.
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  3. #63
    Senior Member Mrmnms's Avatar
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    Sure , have him wait while I break down this leg of veal.
    Quote Originally Posted by ThEoRy View Post
    Last night my server Michael comes to the back and says, "Chef, I know we're cutting it close since 2013 is coming to an end but I think we have a winner for the dumbest question of the year. This idiot at table 47 just asked me, 'can you ask the chef if he could make me a veal osso bucco?'"

    I suggested the Braised Short Ribs with creamy Polenta.

  4. #64
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    i would rather turn away a customer who refuses to order off the menu..
    imagine the response you would get if you walk into a chinese restaurant, ask for shrimp fried rice, sub quinoa for rice, no oil, crawfish instead of shrimp.

    every time i get off menu modifiers i just want to smack both the server and the guest with a dirty spatula.

  5. #65
    Senior Member eshua's Avatar
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    If customers are conciliatory and compromising its better to humor them. Its the ones who ask for off menu items AND complain about the menu in my dinning room for an hour.

    Last night I got a "well done" on braised pork shoulder with white beans. -- Beacuse "last time I ordered it, we got one that was medium rare." --- Pretty sure after a five hour braise, I've never accidentally served one mid-rare.

  6. #66

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    I get that "well done" crap all the time on everything from shrimp to French toast, then have to hear the server tell me the customer was bitching about the food being 'tough'. Guess we'll just have to comp 'em some well done ice cream then, eh?
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  7. #67
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    [QUOTE=ecchef;271) Guess we'll just have to comp 'em some well done ice cream then, eh?[/QUOTE]

    That's cold scrambled eggs... Nice. Just what they deserve

  8. #68
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    I once got a check on for a lamb breast, cured sea trout and milk risotto which i garnished with jamon iberico as usual. When the plates came back clean the waitress said 'I don't know why you bothered garnishing the risotto, it was for that couple's Labrador'. That Iberian pig turned in its grave. Dog risotto. Career low point

  9. #69

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    Quote Originally Posted by jbl View Post
    I once got a check on for a lamb breast, cured sea trout and milk risotto which i garnished with jamon iberico as usual. When the plates came back clean the waitress said 'I don't know why you bothered garnishing the risotto, it was for that couple's Labrador'. That Iberian pig turned in its grave. Dog risotto. Career low point
    Don't tell tkern that...
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  10. #70
    Senior Member JKerr's Avatar
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    My last job was at a restaurant predominately known for seafood. Every Thursday we'd do degustation only; occasionally we might use beef or pork or truffles etc if we were approached but 9 out of 10 times it'd be seafood and at every one we'd have a few people who were allergic. Sometimes they'd only inform us on the day.

    Obviously in the industry you do your best to avoid cross-contamination, be over cautious with storage and handling of allergens and whatnot and thankfully I've never worked anywhere where an allergic reaction as occurred. But it still scare me something awful when I hear "nut allergy" or "seafood allergy", so when someone rocks up to a 9 course mudcrab degustation with a crustacean allergy, it kinda puts you on edge. If they are truly allergic, why would you even bother risking it?

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