Green Eyed Lady
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Post by Green Eyed Lady on Feb 23, 2015 10:39:58 GMT -5
You mean to tell me you aren't willing to pick the onions out of my French Onion soup? The customer is always right!! I won't be coming back here and I'm telling allllllllll my friends!
Oh wait....I don't have any friends that will go out with me. Why? Because I seem to think that being "picky" is something to be proud of and puts me into some "elite eater" category. My ex-friends say it just makes me a pain in the ass.
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NomoreDramaQ1015
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Post by NomoreDramaQ1015 on Feb 23, 2015 10:41:00 GMT -5
I could tell you where I worked that the tuna was yellowfin. I can tell you it is sushi grade which means high quality. I can tell you how we're allowed to prepare it (we couldn't legally serve it raw). I can tell you how it's prepared and what possible cross contamination risks there are if you have allergies.
I cannot tell you if it was farm raised or wild caught, we don't get that information from our supplier. No I cannot tell you how long it was between time of death and arrival to our restaurant. No I cannot tell you what the fish's diet was.
Part of that is we were chain. We were not a local place sourcing our own fish.
It's helpful when going out to eat to keep in mind the type of place you are visiting. Applebee's is not going to be bale to tell you where your steak came from beyond the kitchen. The restaurant in midtown that contracts with individual farmers certainly can.
BUT you're going to pay out the nose for the latter. If you want Applebee's prices accept that the diet and living conditions of your steak will forever remain a mystery.
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justme
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Post by justme on Feb 23, 2015 11:39:19 GMT -5
Mystery meat has another new meaning!
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zibazinski
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Post by zibazinski on Feb 23, 2015 11:41:07 GMT -5
If you'd actually order a steak from Applebee's, I'm thinking you don't care where the meat came from.
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NomoreDramaQ1015
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Post by NomoreDramaQ1015 on Feb 23, 2015 11:45:49 GMT -5
In general I found that the people who were obnoxious about that were wanna-be foodies. Real foodies wouldn't have been caught dead eating where I worked.
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zibazinski
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Post by zibazinski on Feb 23, 2015 11:47:55 GMT -5
My aunt loves it. Unfortunately, she thinks I do, too. I eat carefully. DH got the rib lets though and liked them.
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Deleted
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Post by Deleted on Feb 23, 2015 11:50:50 GMT -5
Something else I learned when I worked at a restaurant was to not order a one time special, more often than not it was items that weren't turning and were close to being thrown out.
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zibazinski
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Post by zibazinski on Feb 23, 2015 11:51:32 GMT -5
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Green Eyed Lady
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Post by Green Eyed Lady on Feb 23, 2015 11:53:45 GMT -5
In general I found that the people who were obnoxious about that were wanna-be foodies. Real foodies wouldn't have been caught dead eating where I worked.
No kidding! Plus....you can put a $12.95 steak on a menu, change the price to $29.95 - very same steak - I know because I've worked in those places. People SWEAR the $29.95 steak is way better. Cracked me up every time. I don't know why it's so important to people to think they are "high end". Usually, they are just easily fooled.
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Tiny
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Post by Tiny on Feb 23, 2015 11:58:42 GMT -5
I have no problem with people asking questions about what is offered but it drives me nuts when they order a specially made meal that isn't. Restaurants are off the rack. That is why it is as economical as it is. If you want a custom meal hire a personal chef. Don't try to cheap out and turn the cook into one for you. So, where is the line between saying "hold the Mayo" versus turning them into your personal chef? I can answer this one... when the entree you order no longer looks like the entree from the menu. I've seen someone convert a Shrimp pasta primavera dish into a side of pasta, with a red sauce, and a grilled chicken breast with veggies on the side. Meant to add: I did notice that one of the 'poshy' resturants (with only 5 entrees on the menu) had a back up plan - when my friend started quizing the waitress and started changing the entree the waitress basically switched tactics and carefully 'directed' the picker and chooser to back around to what was basically the original entree but with a minor change. I don't think the picker and chooser was aware she got manipulated into accepting the entree as it was originally on the menu.
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Wisconsin Beth
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Post by Wisconsin Beth on Feb 23, 2015 12:41:38 GMT -5
So, where is the line between saying "hold the Mayo" versus turning them into your personal chef? I can answer this one... when the entree you order no longer looks like the entree from the menu. I've seen someone convert a Shrimp pasta primavera dish into a side of pasta, with a red sauce, and a grilled chicken breast with veggies on the side. Meant to add: I did notice that one of the 'poshy' resturants (with only 5 entrees on the menu) had a back up plan - when my friend started quizing the waitress and started changing the entree the waitress basically switched tactics and carefully 'directed' the picker and chooser to back around to what was basically the original entree but with a minor change. I don't think the picker and chooser was aware she got manipulated into accepting the entree as it was originally on the menu. DH isn't THAT bad. But on the rare occasions that we go to posher places, we tell the waitstaff up front that he's gluten and dairy free and will need help navigating the menu. But DH will do his research before we make reservations, then mention it when making the reservations - if they can't accommodate him, we go elsewhere. The staff can usually tell him what he needs to avoid and what dishes can be adjusted for him. Most places we've been to can handle the gluten free part relatively easily - it's the combo that makes it more of a challenge. He's pretty much given up on getting a decent dessert when we go out, no matter where we go.
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HoneyBBQ
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Post by HoneyBBQ on Feb 23, 2015 13:34:25 GMT -5
If I ask questions they are related to my food allergies. I don't want to barf up my meal later or end up in the hospital. Yep, I can end up in an ER. I've eaten samosas out of a wheelbarrow in Argentina and drank real (as in home-fermented) chica in Peru. I'm adventurous but I have to eat smartly or it'll kill me.
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weltschmerz
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Post by weltschmerz on Feb 23, 2015 14:57:52 GMT -5
If I ask questions they are related to my food allergies. I don't want to barf up my meal later or end up in the hospital. Yep, I can end up in an ER. I've eaten samosas out of a wheelbarrow in Argentina and drank real (as in home-fermented) chica in Peru. I'm adventurous but I have to eat smartly or it'll kill me. Oh, I LOVE samosas! I can get a dozen hot, plump and spicy samosas for $6. With tamarind sauce. Yummy goodness.
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shanendoah
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Post by shanendoah on Feb 23, 2015 17:01:05 GMT -5
My friend who can't eat peppers of any sort has had to learn to ask about paprika separately from asking about peppers, because people will insist that paprika isn't a pepper (it is).
She once went to a restaurant, asked about peppers. The wait person supposedly asked the chef, and she was assured, no, there were no peppers in the dish. It had paprika. She got very ill, very quickly. On one of her trips back to the table from the bathroom, she asked the server to leave the bill on the table so that she could put out cash, but that she would not reliably be at the table. (She was traveling for work and eating alone.) After yet another trip to the bathroom, she came to the table to look for her bill, and the manager was there, accusing her of trying to get out of paying her bill.
I try not to ask for too much, but if your default cheese on a burger/sandwich is swiss or provalone, I'm probably going to ask for cheddar.
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hoops902
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Post by hoops902 on Feb 23, 2015 18:15:58 GMT -5
If you'd actually order a steak from Applebee's, I'm thinking you don't care where the meat came from. I'll order a steak from Applebee's. My primary cares are that I get a steak, it's actually beef, and it's within 1 step of what I ordered in terms of done-ness (so I order medium and hope to get somewhere between med-rare and med-well). I'm also hoping it's at least warm. Steak is steak. What matters is what song the farmer sang to the potatoes that became my fries. I prefer chip-hop.
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andi9899
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Post by andi9899 on Feb 23, 2015 18:20:04 GMT -5
I don't ask a ton, well there was one time my one question kept shooting my option down lol. I'm a wimp about spicy food so I'll often ask about that. There's a few things I just hate and might ask if it's possible to get the dish without. Or I'll ask if it's possible to switch sides. I'm nice about it and if the answer is no I just move on to my backup. I figure a few questions is better than the waiter having to deal with a dish being too spicy for me where I went be eating it. This is me. I ask if it's spicy or if it has something atrocious in it to get it without whatever it is I don't like. Other than that, I'm pretty easy going.
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weltschmerz
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Post by weltschmerz on Feb 23, 2015 18:32:52 GMT -5
If you'd actually order a steak from Applebee's, I'm thinking you don't care where the meat came from. I'll order a steak from Applebee's. My primary cares are that I get a steak, it's actually beef, and it's within 1 step of what I ordered in terms of done-ness (so I order medium and hope to get somewhere between med-rare and med-well). I'm also hoping it's at least warm. Steak is steak. What matters is what song the farmer sang to the potatoes that became my fries. I prefer chip-hop. Nuh-uh. If I wanted my steak "bleu", it had better be "bleu". Otherwise, it went back.
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Tiny
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Post by Tiny on Feb 23, 2015 18:37:00 GMT -5
I can answer this one... when the entree you order no longer looks like the entree from the menu. I've seen someone convert a Shrimp pasta primavera dish into a side of pasta, with a red sauce, and a grilled chicken breast with veggies on the side. Meant to add: I did notice that one of the 'poshy' resturants (with only 5 entrees on the menu) had a back up plan - when my friend started quizing the waitress and started changing the entree the waitress basically switched tactics and carefully 'directed' the picker and chooser to back around to what was basically the original entree but with a minor change. I don't think the picker and chooser was aware she got manipulated into accepting the entree as it was originally on the menu. DH isn't THAT bad. But on the rare occasions that we go to posher places, we tell the waitstaff up front that he's gluten and dairy free and will need help navigating the menu. But DH will do his research before we make reservations, then mention it when making the reservations - if they can't accommodate him, we go elsewhere. The staff can usually tell him what he needs to avoid and what dishes can be adjusted for him. Most places we've been to can handle the gluten free part relatively easily - it's the combo that makes it more of a challenge. He's pretty much given up on getting a decent dessert when we go out, no matter where we go. I totally understand and whole heartedly condone asking about ingredients or changing up ingredients/entrees to avoid adverse food reactions. I wouldn't be recounting the examples I have if the person doing the change ups actually had a dietary restriction or allergy.
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whoisjohngalt
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Post by whoisjohngalt on Feb 23, 2015 18:39:21 GMT -5
I ask questions that I want to ask. But since I eat at cheap places, I usually get no answers. It seems that the staff either doesn't know how to read their own menu or doesn't want to be bothered.
My husband will usually change his steak order. He is a "plain steak" kind of guy, but he likes a good cut. 9 times out of 10 the better cuts come with all kinds of sauces and "extras".
And no, he doesn't order steak in Applebees, I am talking about more fancy restaurants
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weltschmerz
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Post by weltschmerz on Feb 23, 2015 18:57:08 GMT -5
I ask questions that I want to ask. But since I eat at cheap places, I usually get no answers. It seems that the staff either doesn't know how to read their own menu or doesn't want to be bothered. My husband will usually change his steak order. He is a "plain steak" kind of guy, but he likes a good cut. 9 times out of 10 the better cuts come with all kinds of sauces and "extras". And no, he doesn't order steak in Applebees, I am talking about more fancy restaurants I'm not following. Why can't you read the menu?
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justme
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Post by justme on Feb 23, 2015 19:11:50 GMT -5
My friend who can't eat peppers of any sort has had to learn to ask about paprika separately from asking about peppers, because people will insist that paprika isn't a pepper (it is).
She once went to a restaurant, asked about peppers. The wait person supposedly asked the chef, and she was assured, no, there were no peppers in the dish. It had paprika. She got very ill, very quickly. On one of her trips back to the table from the bathroom, she asked the server to leave the bill on the table so that she could put out cash, but that she would not reliably be at the table. (She was traveling for work and eating alone.) After yet another trip to the bathroom, she came to the table to look for her bill, and the manager was there, accusing her of trying to get out of paying her bill.
I try not to ask for too much, but if your default cheese on a burger/sandwich is swiss or provalone, I'm probably going to ask for cheddar. Just needed to <high five> someone who also doesn't like provolone! Everyone looks at me crazy when I say I don't like it.
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whoisjohngalt
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Post by whoisjohngalt on Feb 23, 2015 20:04:49 GMT -5
I ask questions that I want to ask. But since I eat at cheap places, I usually get no answers. It seems that the staff either doesn't know how to read their own menu or doesn't want to be bothered. My husband will usually change his steak order. He is a "plain steak" kind of guy, but he likes a good cut. 9 times out of 10 the better cuts come with all kinds of sauces and "extras". And no, he doesn't order steak in Applebees, I am talking about more fancy restaurants I'm not following. Why can't you read the menu? Where did I say that I can't read the menu?
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justme
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Post by justme on Feb 23, 2015 22:07:21 GMT -5
I'll order a steak from Applebee's. My primary cares are that I get a steak, it's actually beef, and it's within 1 step of what I ordered in terms of done-ness (so I order medium and hope to get somewhere between med-rare and med-well). I'm also hoping it's at least warm. Steak is steak. What matters is what song the farmer sang to the potatoes that became my fries. I prefer chip-hop. Nuh-uh. If I wanted my steak "bleu", it had better be "bleu". Otherwise, it went back.
That's why I only get steak from steak chains or local restaurants. Unfortunately even steakhouse chains miscook my steak more often then not. I don't buy cheap steak, so there's no way I'm paying $25+ for an overcooked steak that tastes like ash. Can't remember the last time I sent a steak back at a non-chain though.
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weltschmerz
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Post by weltschmerz on Feb 23, 2015 23:16:38 GMT -5
I'm not following. Why can't you read the menu? Where did I say that I can't read the menu? You seem to be complaining that you can't get any answers from staff who can't or won't read the menu. If the answers are on the menu, why don't you read it?
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whoisjohngalt
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Post by whoisjohngalt on Feb 23, 2015 23:20:37 GMT -5
I was simply saying that if I have a question about an item on the menu, they seem very confused or surprised, like they never saw their menu before. but like I said - i eat at cheap places
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weltschmerz
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Post by weltschmerz on Feb 23, 2015 23:29:52 GMT -5
I was simply saying that if I have a question about an item on the menu, they seem very confused or surprised, like they never saw their menu before. but like I said - i eat at cheap places Alrightie, then!
That clears it up.
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Phoenix84
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Post by Phoenix84 on Feb 24, 2015 6:48:51 GMT -5
I usually don't ask a lot of questions. The only question I'll usually ask is if the dish has something in it I might not like (mushrooms for example.)
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wvugurl26
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Post by wvugurl26 on Feb 24, 2015 7:12:13 GMT -5
My friend who can't eat peppers of any sort has had to learn to ask about paprika separately from asking about peppers, because people will insist that paprika isn't a pepper (it is).
She once went to a restaurant, asked about peppers. The wait person supposedly asked the chef, and she was assured, no, there were no peppers in the dish. It had paprika. She got very ill, very quickly. On one of her trips back to the table from the bathroom, she asked the server to leave the bill on the table so that she could put out cash, but that she would not reliably be at the table. (She was traveling for work and eating alone.) After yet another trip to the bathroom, she came to the table to look for her bill, and the manager was there, accusing her of trying to get out of paying her bill.
I try not to ask for too much, but if your default cheese on a burger/sandwich is swiss or provalone, I'm probably going to ask for cheddar. I hate this. And I feel like it's the people who are just picky that wear out the servers so when someone with a food allergy asks the server they can't be bothered to go ask the cook or something who knows. I'd like to slap all the people who claim allergies when they are really just a picky PIA.
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Shooby
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Post by Shooby on Feb 24, 2015 7:31:48 GMT -5
Where did I say that I can't read the menu? You seem to be complaining that you can't get any answers from staff who can't or won't read the menu. If the answers are on the menu, why don't you read it?
I didn't realize it was asking too much to expect the wait staff to actually be familiar with their own restaurant and the food they serve?
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Shooby
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Post by Shooby on Feb 24, 2015 7:34:28 GMT -5
My friend who can't eat peppers of any sort has had to learn to ask about paprika separately from asking about peppers, because people will insist that paprika isn't a pepper (it is).
She once went to a restaurant, asked about peppers. The wait person supposedly asked the chef, and she was assured, no, there were no peppers in the dish. It had paprika. She got very ill, very quickly. On one of her trips back to the table from the bathroom, she asked the server to leave the bill on the table so that she could put out cash, but that she would not reliably be at the table. (She was traveling for work and eating alone.) After yet another trip to the bathroom, she came to the table to look for her bill, and the manager was there, accusing her of trying to get out of paying her bill.
I try not to ask for too much, but if your default cheese on a burger/sandwich is swiss or provalone, I'm probably going to ask for cheddar. I hate this. And I feel like it's the people who are just picky that wear out the servers so when someone with a food allergy asks the server they can't be bothered to go ask the cook or something who knows. I'd like to slap all the people who claim allergies when they are really just a picky PIA. I would think that if you have allergies, you should KNOW merely by looking at the menu at what you can and can't eat. My son has Celiacs. And yes he doesn't eat gluten. However, there are different kinds of allergies. With peanut allergy there are people who can go into anaphylactic shock and die. With gluten, my son isn't going to go into shock if he ingests some gluten. Neither are most people with food allergies. Of course we avoid it. But, it is up to US to know what is gluten free and what isn't. Obviously if something is breaded, there is gluten. You can't expect servers to know the particulars about everyone's medical condition and diet.
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