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re: Ever been shocked at the price of a special?
Posted on 5/31/19 at 10:28 am to Gaston
Posted on 5/31/19 at 10:28 am to Gaston
Chimes ripped me off a long time ago, about 12 years. Had a fish special on their chalkboard when I walked in... said something like grilled fish WITH crabmeat beurre blanc sauce for x.xx$. So I confirmed special with waitress.
Got the bill and found an extra 13$ or something around that added to the bill for the sauce. I got in a big argument with the ginger manager and told them that was false advertising, chalkboard and waitress never mentioned sauce was extra. All I wanted was to have that charge removed from bill but they refused. Only time I’ve really lost it in a restaurant.
After we left the table they changed the chalkboard since they know they were wrong... we quit going there for a few years after that.
Got the bill and found an extra 13$ or something around that added to the bill for the sauce. I got in a big argument with the ginger manager and told them that was false advertising, chalkboard and waitress never mentioned sauce was extra. All I wanted was to have that charge removed from bill but they refused. Only time I’ve really lost it in a restaurant.
After we left the table they changed the chalkboard since they know they were wrong... we quit going there for a few years after that.
0
Posted on 5/31/19 at 10:33 am to Gaston
Often times the Specials are keeping inventory spoilage at a minimum. So if they have too much of one item or it is about to turn, they will create some type of special with it. Be especially careful with fish dishes or seafood, because they will cover it in some type of sauce in order to mask any non-fresh smells or taste it might have.
Posted on 5/31/19 at 10:35 am to Gaston
Call me trashy, but if the waitress doesn't mention price when reciting the special, I'll ask.
Posted on 5/31/19 at 11:08 am to Gaston
quote:
Ever been shocked at the price of a special?
Sure, every time I didn't ask the price before ordering. Lesson learned for you.
Posted on 5/31/19 at 11:10 am to REB BEER
quote:
Call me trashy, but if the waitress doesn't mention price when reciting the special, I'll ask.
It's only trashy in try hard message board land to want to know the price of something you intend to purchase.
Posted on 5/31/19 at 11:16 am to GRTiger
Absolutely. Lesson learned.
Posted on 5/31/19 at 11:17 am to LouisianaLady
quote:
but Little Village was famous for this
Was coming to say this. Those bastards hit me for double the price of a regular entree once.
Posted on 5/31/19 at 11:25 am to Gaston
I picked up 4 huge scallops at HEB on Memorial Day, to go with half a pound of large Gulf shrimp and 3 fillets to all sear on the pit.
I think those four big scallops cost me $8 and change. Restaurants overcharge the hell out of those things.
I think those four big scallops cost me $8 and change. Restaurants overcharge the hell out of those things.
Posted on 5/31/19 at 11:28 am to ragincajun03
Scallops are a waste of money. You're basically paying a shitload of money to eat whatever sauce you're making with it
Posted on 5/31/19 at 11:33 am to GRTiger
I have no problem asking the price of a special, usually saying something like, "So whatcha getting for that?" Then I ask them to describe it so I will hopefully not be surprised by two tiny pieces of seafood.
It's not trashy to ask. You are the diner and should be in control. Cede control to the restaurant and it may be an expensive and disappointing meal.
It's not trashy to ask. You are the diner and should be in control. Cede control to the restaurant and it may be an expensive and disappointing meal.
Posted on 5/31/19 at 11:37 am to Deactived
Actually, all I did was put a bit of lime juice on them, sprinkle with some LA Products Seasoning and cracked black pepper, seared on the pit like the fillets (but not as long) and served. Were delicious.
Things I’m searing shouldn’t need sauce.
Things I’m searing shouldn’t need sauce.
Posted on 5/31/19 at 11:54 am to Gaston
$40 for 4 bacon-wrapped scallops and some shite rissotto? Ouch. Scallop dishes are usually priced higher, but that's silly. And you just know those are 10/20 frozen scallops that probably costs them $12-15/lb.
Posted on 5/31/19 at 11:58 am to ragincajun03
As someone that has worked in the industry years ago, a good rule of thumb is that if they tell you the price its a good deal if they don't its overpriced.
I agree this pisses me off routinely they don't tell the price. I often ask and if its high as hell I'll make a joke about that being why they didn't say anything.
Specials are for various reasons, sometimes they are to use up something like a fish they over ordered or extra steaks from a slow weekend. But generally the food is still very good.
What I hate is when they have like a Red Snapper menu item for $20 and then a Special Red Snapper for $30 and its just a twist or not even better just different.
I agree this pisses me off routinely they don't tell the price. I often ask and if its high as hell I'll make a joke about that being why they didn't say anything.
Specials are for various reasons, sometimes they are to use up something like a fish they over ordered or extra steaks from a slow weekend. But generally the food is still very good.
What I hate is when they have like a Red Snapper menu item for $20 and then a Special Red Snapper for $30 and its just a twist or not even better just different.
Posted on 5/31/19 at 11:58 am to NOFOX
I think you’d get very few takers if that was a menu item with the price listed. Cajun risotto just sounds bad.
Posted on 5/31/19 at 12:01 pm to Gaston
quote:
Cajun risotto just sounds bad.
As a rule, if I see the word "cajun" as a descriptor in a dish, I avoid it.
True cajun foods don't need the modifier "cajun" attached to them, and dishes that do use it tend to be not cajun at all and poorly executed.
Posted on 5/31/19 at 12:07 pm to AbitaFan08
Cajun just means Tony's on top. I cringe at Cajun fries on a menu.
Posted on 5/31/19 at 12:19 pm to Epic Cajun
Specials are usually:
1. Limited supply
2. Something left over from the weekend that has to be used (fish specials on a Monday).
3. Something the chef has been working on and this is a "soft" release to see the reception of it
As to OP, when I saw the dish I said "$40" in my head. It looks fancy and it's an expensive ingredient. Not worth $40 but that number isn't surprising
1. Limited supply
2. Something left over from the weekend that has to be used (fish specials on a Monday).
3. Something the chef has been working on and this is a "soft" release to see the reception of it
As to OP, when I saw the dish I said "$40" in my head. It looks fancy and it's an expensive ingredient. Not worth $40 but that number isn't surprising
Posted on 5/31/19 at 12:55 pm to Gaston
There is a restaurant here in Corpus Christi that I really like.
Most of the menu is anywhere from 17-30 or so for an entree
But if you order a special it's most likely going to be in the 50+ range. I expect the specials to be more than the typical menu fare but that's way out of range IMO
Most of the menu is anywhere from 17-30 or so for an entree
But if you order a special it's most likely going to be in the 50+ range. I expect the specials to be more than the typical menu fare but that's way out of range IMO
Posted on 5/31/19 at 12:59 pm to Gaston
Where were the scallops sourced from? Any idea
Posted on 5/31/19 at 1:14 pm to GynoSandberg
They just called them dry packed.
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