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re: Favorite phrases heard in restaurants.
Posted on 4/14/10 at 12:51 pm to el tigre
Posted on 4/14/10 at 12:51 pm to el tigre
If you are going to argue over semantics then
Saying it tastes like fish
=/=
Saying it tastes FISHY
BTW doesnt Fishy also mean something is suspect? That meaning very much applies as well.
Saying it tastes like fish
=/=
Saying it tastes FISHY
BTW doesnt Fishy also mean something is suspect? That meaning very much applies as well.
1
Posted on 4/14/10 at 12:57 pm to Catman88
quote:
YOU CAN EASILY BURN blackened fish!
This is true and it's happened to me in a restaurant. I know the difference between blackened and burnt.
If I want a salad sans the dressing, I say " I would like the salad, but without any dressing." Or, I might simply ask for the dressing on the side as sometimes, that's easier.
If the fish smells or tastes fishy, I'm not likely to eat it.
There are some darn good little dives and cafes at which you pay up front and which are not remotely like a Shoney's, so I don't get that one.
If my drink is not to my liking (doesn't have to be exact), why shouldn't I let the waiter know and request that it be repaired or remade? I am paying for it.
The males at my tables never respond to the dessert question before the ladies do, but one declining dessert before I answered would not affect my decision as to whether to order dessert. If I knew someone at the table was limited by time, I would adhere to that, however.
Posted on 4/14/10 at 12:57 pm to Catman88
quote:
If you are going to argue over semantics then
it's not just semantics. A lot of people that say that crap seem to only like heavily battered and deep fried fish, often dunked in a heavy sauce....and even worse, often won't even try fish any other way. that is irritating.
Posted on 4/14/10 at 1:02 pm to Gris Gris
quote:
Gris Gris
I believe you were looking for an exception to the norm here.
A plain salad generally means nothing on it...nothing. However, if it was a problem I would adress the way you stated.
I'm over the fishy statement.
I can name only a handful of restaurants that you pay at front and it's generally pretty obvious. Obviously I wasn't referring to these places.
If you ordered a drink that could potentially have too much alochol for your liking in it you should've specified instead of making the bartender guess that you like to be ripped off.
ETA: Oh and if somebody at my table had decided that there drink was in fact "too strong" I would take the drink, pay for it, and thank the bartender.
This post was edited on 4/14/10 at 1:12 pm
Posted on 4/14/10 at 1:12 pm to LSUAfro
quote:
My steak is burnt.
- Well you did order it well done.
Evidently, the "chef" needs to learn how to cook a steak if he can't do it without burning.
Posted on 4/14/10 at 1:14 pm to oompaw
the lemons deal depends on the people asking for it I suppose, T ain't trying to mask the taste of the water, they're looking for some free lemonade, if u brought them out some food coloring to dye the water pink they'd be in seventh heaven
Posted on 4/14/10 at 1:20 pm to Catman88
quote:Save your judgement. I wasn't a sh*tty server and the fish wasn't burned. It was properly cooked. The caked on spices were charred and the fish was white and flaky.
Comments like this makes me believe some people were shitty servers and dont know a damn thing about the food. YOU CAN EASILY BURN blackened fish!
It was funny, and many of the kitchen staff came out to peek at the two-top who didn't know they didn't like blackened catfish.
So this is why I posted.
Damn.
Posted on 4/14/10 at 1:20 pm to LSU-MNCBABY
I love it when someone asks the waiter/waitress whether a particular item is good. Most (not all) waiters/waitresses are going to say yes even if it's not.
Posted on 4/14/10 at 1:28 pm to GarmischTiger
Then dont post it as a generalized statement saying its ignorant to state that. Did you taste the fish because if it tastes burnt I dont care what it looked like to you. Its burnt.
See now Im going to make a generalization.
More restuarants incorrectly cook the dish than those that cook it correctly. Most will over cook the fish to where the "charred" spices are in fact burnt spices.
See now Im going to make a generalization.
More restuarants incorrectly cook the dish than those that cook it correctly. Most will over cook the fish to where the "charred" spices are in fact burnt spices.
Posted on 4/14/10 at 1:31 pm to LSUAfro
quote:
If you ordered a drink that could potentially have too much alochol for your liking in it you should've specified instead of making the bartender guess that you like to be ripped off.
So patrons now have to account for shitty bartenders?? Should I place my order in jiggers or ounces?
I have have MANY gin & tonics that I had to return to the bartender because they put wayy too much gin in it or very often club soda instead of tonic.
If the drink is too strong then its because the bartender got his proportions wrong I dont see how you blame the customer for this.
You do realize not everyone wants to get smashed at a restuarant and get the most alcohol they can instead of it tasting good.. Thats a college student mentality which I guess you are by making such a comment.
This post was edited on 4/14/10 at 1:37 pm
Posted on 4/14/10 at 1:32 pm to SinksEveryConference
quote:i waited tables a long time. i would need some sort of clarification on this.
I would like a plain salad.
i would assume you wanted either iceberg, romaine, or spinach in a bowl with nothing else. you would be dissapointed.
you should try saying I would like the :insert name of salad here: salad with no dressing please.
that will work better for you.
Posted on 4/14/10 at 1:33 pm to oompaw
quote:
Evidently, the "chef" needs to learn how to cook a steak if he can't do it without burning.
It's not an easy task in a busy kitchen to not burn a thick filet w/o butterflying it FYI. Plus the customer who sucks enough to order the steak won't understand why it took 40 minutes to get that steak to well done w/o burning it. The purpose of making a crack was to emphasize that a well done steak sucks and it doesn't matter if it's burned or not.
I'm regretting starting my thread
Seems a few got a little offended by the statements. These were mass generalizations on experiences coming from a person that worked in the service industry for 10 years. Obviously they don't apply in every situation and to each person, but the majority of the time they are comments from people who were servers nightmares.
Posted on 4/14/10 at 1:34 pm to Burlee
quote:
I love it when someone asks the waiter/waitress whether a particular item is good. Most (not all) waiters/waitresses are going to say yes even if it's not.
If Im at a nice restaurant talking to your waiter about the items available that day is very imporant since they have likely tasted everything..
I was at commanders once where my waiter said the soup was salty. My fiance ordered it anyways.. Guess WHAT! it was too salty..
Only a pathetic server would lie to you. Why would they? Their job is to make the customer satisfied not the kitchen.
Posted on 4/14/10 at 1:34 pm to Panny Crickets
quote:
Negative. Most tap water tastes like ace; lemon masks it.
If I need to be charged for the lemons, charge away.
i do this sometimes when someone has country time lemonade and i want a fresh citrus drink, but i dont mind still getting charged for the lemonade. i just hate that fountain crap.
Posted on 4/14/10 at 1:36 pm to LSUAfro
quote:
It's not an easy task in a busy kitchen to not burn a thick filet w/o butterflying it FYI. Plus the customer who sucks enough to order the steak won't understand why it took 40 minutes to get that steak to well done w/o burning it. The purpose of making a crack was to emphasize that a well done steak sucks and it doesn't matter if it's burned or not.
Was the butterlying option offered to the customer? If not then the server is not very good.
Posted on 4/14/10 at 1:38 pm to Burlee
quote:its better to ask whats popular...
I love it when someone asks the waiter/waitress whether a particular item is good.
and even when you ask that, a smart waiter is going to name the 3 highest priced ticket items. at least thats what i did. (only the good high priced ticket items of course).
Posted on 4/14/10 at 1:40 pm to skygod123
quote:
a smart waiter is going to name the 3 highest priced ticket items
I do this a lot to find out if my waiter is there to screw me or to serve me.
If they tell me the three highest priced items they just lost 2% of their tip off the top.
A good server knows that if you leave happy and with a good meal that they will be rewarded for it.
I swear a server at Sullivans once told me their best items were: And then she looked at the menu and read off the highest priced items in order from highest to lowest.
This post was edited on 4/14/10 at 1:44 pm
Posted on 4/14/10 at 1:42 pm to Catman88
quote:
i waited tables a long time. i would need some sort of clarification on this. i would assume you wanted either iceberg, romaine, or spinach in a bowl with nothing else. you would be dissapointed. you should try saying I would like the :insert name of salad here: salad with no dressing please. that will work better for you.
I wait tables and have several regular customers who always order their salad dry...never had any issue understanding what they meant. Seems a lot easier/less ambiguous than saying plain salad.
Posted on 4/14/10 at 1:45 pm to MrJeauxns
I would just hope that the customer was asked for clirification rather than the server making an assumption on what the customer was asking that the server didnt understand.
Posted on 4/14/10 at 1:45 pm to Catman88
quote:
Thats a college student mentality which I guess you are by making such a comment.
quote:
have have MANY gin & tonics that I had to return to the bartender because they put wayy too much gin in it
As a matter of fact I'm not, but if you order a particular drink often, and it is too strong for your tastes often, and this happens too many times then yes you should clarify this pickiness to your server.
quote:
Was the butterlying option offered to the customer? If not then the server is not very good.
shite I don't know, and don't care. The patron who orders a well done filet already sucks in my book. If I'm in a place that has consistent clintele I'm hoping they don't come back.
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