- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Favorite phrases heard in restaurants.
Posted on 4/14/10 at 1:50 pm to Catman88
Posted on 4/14/10 at 1:50 pm to Catman88
quote:
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..
Even if you're at a not as nice restaurant, a good server will follow up and find out what the diner is really looking for (spicy, savory, etc.) and make appropriate recommendations.
0
Posted on 4/14/10 at 1:50 pm to LSUAfro
quote:
The patron who orders a well done filet already sucks in my book
This statement tells me you were a pathetic server and probably a good idea you got out of it.
Things like this is what burns my arse about the service in Baton Rouge.. Its just fricking patheticly selfish. Its night and day from what you would get in a real food centric city.
BTW I know EXACTLY what 2 oz of gin and 5 oz of tonic water and a lime SHOULD taste like. How in the world is it my job to teach your bartender how much he is supposed to use..
If the bartender uses 4oz of Gin and 2 oz of Tonic that drink will taste like shite and should know how to make a drink.
Most of the time I run into issues is at a bar though where they are rushing through it. Its not the customer's job to do your or the bartenders job in ANY way.
Posted on 4/14/10 at 1:53 pm to Catman88
quote:
then yes you should clarify this pickiness to your server.
BTW I would love to know how asking for a drink made in the correct proportions is pickiness
There is a very good reason there are proportions in the book for each drink and not just the names of the alcohol to use.
Should I not expect the bread to be made in the right proportions? Where did you work Olive Garden or Outback?
Posted on 4/14/10 at 1:56 pm to Catman88
quote:Both plates went back to the kitchen untouched. The owner - a hardass cheapskate - was about to get in the flattop guy's arse when he looked at and then tasted the fish. He ended up eating the whole thing and the rest of us picked at the second one.
Did you taste the fish because if it tastes burnt I dont care what it looked like to you. Its burnt.
Again...it's why it was funny. At least to me. People looking at a piece of fish that's black - which they ordered by name - and then sending it back because it's "burned."
That's funny to me.
Goddamn.
Posted on 4/14/10 at 1:57 pm to LSUAfro
Can I order from the kids menu?
- Can I get you something to drink?
- No, I'll just have a water.
Can I order a lunch special (at dinner)?
Oh, I'm not going to order much but don't forget to feed me free bread constantly.
What? We should have made reservations for out group of 15 people at 7:30 on a Friday night? I didn't think it would be a problem.
- Can I get you something to drink?
- No, I'll just have a water.
Can I order a lunch special (at dinner)?
Oh, I'm not going to order much but don't forget to feed me free bread constantly.
What? We should have made reservations for out group of 15 people at 7:30 on a Friday night? I didn't think it would be a problem.
Posted on 4/14/10 at 1:58 pm to Catman88
quote:
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.
seriously? You put your servers through little tests like this? Are you that "that guy" who is never happy and is always complaining when you go out to eat?
Posted on 4/14/10 at 1:59 pm to GarmischTiger
Ok so they didnt taste it either. Thats sounds more retarded.
I have had burnt blackened fish before and its worthless. You still have edible fish underneath but its like having a side of ash in your mouth.
I have had burnt blackened fish before and its worthless. You still have edible fish underneath but its like having a side of ash in your mouth.
Posted on 4/14/10 at 2:01 pm to Burlee
quote:
seriously? You put your servers through little tests like this? Are you that "that guy" who is never happy and is always complaining when you go out to eat?
Let me clarify:
If Im at a place that I am unfamiliar with and have the need to ask that question and the response I get is the 3 highest ticket items THEN thats when I dock you.
Most places I eat at regularly I already know what I will order before I go in unless there is a new special.
I normally will ask if Im out of town. I know the local restuarants well enough to know.
This post was edited on 4/14/10 at 2:02 pm
Posted on 4/14/10 at 2:03 pm to Catman88
quote:
This statement tells me you were a pathetic server and probably a good idea you got out of it
And it's statements like these which remind me of the arrogant pricks who were too proud to help out the busy bartender or server and makes me thankful I don't have to put up w/ them anymore.
And if you're naive enough to think that any experienced server in a nice restaurant anywhere in this country isn't quietly rolling their eyes when a customer orders a well done filet then you're sadly mistaken. As a rule of thumb, this customer will not tip you. It's not wrong, it's not judgemental, it's the truth. Just the way it is. Most good servers will deliver service just the same, but it's still a frustrating fact. If you're establishment is filled w/ customers like this it will be a hard task to keep good servers.
And hey if you like a 5 to 2 count you should specify...why the hell not. I had plenty of customers do it. Good for me/good for you/good for restaurant.
Look I've enjoyed your critique of restaurants and menus, but you obviously haven't experienced the service side of it. Which is cool...
I'll just say
I'm disagreeing on this one.Posted on 4/14/10 at 2:04 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.
I didn’t say it was easy, but it can be done. If a restaurant offers it, be able to deliver.
Evidently, you don’t prefer yours well done like some do, and you, as well as the folks in the kitchen also don’t know how to cook a steak well done correctly either. Mine always turn out deliciously tender and not the least bit dry. And it surely doesn’t take 40 minutes.
quote:
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.
I’m not offended, so no hard feelings here, but just making a statement of clarification. I too worked in restaurants myself and I will agree that there are many patrons who made me laugh as well. But like you posted, they’re mass generalizations.
Bon Appétit!
This post was edited on 4/14/10 at 2:09 pm
Posted on 4/14/10 at 2:07 pm to oompaw
quote:
I’m not offended, so no hard feelings here, but just making a statement of clarification. I to worked in restaurants myself and I will agree that there are many patrons who made me laugh as well. But like you posted, they’re mass generalizations.
Posted on 4/14/10 at 2:08 pm to LSUAfro
quote:
too proud to help out
I have to assume that your bartender knows how to make a drink. Just like I assume your chef knows how to cook a med-rare steak.
I certainly wouldnt order my steak med-rare and specify the thickness and inform your to tell the grill cook to sear for 2.5 min on each side.
If your bartender is close to the right proportions I wouldnt be returning my drink but if he is putting 2x the amount of gin per tonic then thats not going to be a very good drink.
A gin and tonic in a restaurant will most likely cost close to 10 dollars.. Shouldnt I have it made correctly according to the recipe of the drink?
quote:
And hey if you like a 5 to 2 count you should specify...why the hell not
Because its the standard recipe....
This post was edited on 4/14/10 at 2:19 pm
Posted on 4/14/10 at 2:11 pm to LSUAfro
BTW if you are in a steak restaurant then you will have many people order well done steaks. It would be a mistake to assume they wont tip as that is retarded. Most of those people will order a steak even though they do not like steak but the people they are with chose the meal.
I know my future mother in law is a very good tipper but she doesnt like steak. I had cooked steaks for her whole family one night and I had to kill her steak until it turned to leather. Thats the only way she will eat it which is something she may eat once a year.
I know my future mother in law is a very good tipper but she doesnt like steak. I had cooked steaks for her whole family one night and I had to kill her steak until it turned to leather. Thats the only way she will eat it which is something she may eat once a year.
Posted on 4/14/10 at 2:19 pm to Catman88
quote:
If Im at a place that I am unfamiliar with and have the need to ask that question and the response I get is the 3 highest ticket items THEN thats when I dock you.
I agree. This perturbs me and shows a dumb server.
quote:
I have to assume that your bartender knows how to make a drink
And I'm telling you that's a bad belief. I enjoy my gin & tonic w/ a splash of tonic because I enjoy the taste of gin, and don't want a tonic heavy drink. There is no rule on that. Not like a Med Rare steak.
quote:
BTW if you are in a steak restaurant then you will have many people order well done steaks.
Sure. I wasn't referring to a place where 80% of your dishes served are steaks. Of course you're going to have substantially more.
quote:
It would be a mistake to assume they wont tip as that is retarded.
It's an assumption based on years of experience. It has merit and isn't unfounded. Just the way it is.
quote:
I know my future mother in law is a very good tipper but she doesnt like steak. I had cooked steaks for her whole family one night and I had to kill her steak until it turned to leather. Thats the only way she will eat it which is something she may eat once a year.
And these people aren't the ones I'm referring to as she probably never orders a steak at a restaurant.
Posted on 4/14/10 at 2:31 pm to LSUAfro
quote:
I enjoy my gin & tonic w/ a splash of tonic because I enjoy the taste of gin, and don't want a tonic heavy drink.
But my definition of a good gin in tonic is exactly what is taught to all bartenders.. The standard ratio that is supposed to be used and is listed in nearly every handbook is 2:5. If Im like you and like it heavy on the gin then I would specify. There is certainly room for error on the appropriate ratio with that drink but if I order a Martini and NOT a dry martini and its full of vermouth then the bartender got it wrong.
Of course if its a drink made in house they are complaining about and not a standard drink then thats different and the customer just doesnt care for the drink.
Posted on 4/14/10 at 2:42 pm to UnclassyStudent
quote:
- Can I get you something to drink? - No, I'll just have a water.
I do this a lot, water is delicious. Hell, I would die without it.
ETA: I'm retarded.
This post was edited on 4/14/10 at 2:45 pm
Posted on 4/14/10 at 2:57 pm to Catman88
quote:
There is certainly room for error on the appropriate ratio with that drink but if I order a Martini and NOT a dry martini and its full of vermouth then the bartender got it wrong.
I agree.
And you're correct. I would specify. I would order gin w/ a splash of tonic and a lime. And then tell the bartender he sucks if he can't get a splash right...fairly common unfortunately.
Posted on 4/14/10 at 3:03 pm to Catman88
quote:
But my definition of a good gin in tonic is exactly what is taught to all bartenders.. The standard ratio that is supposed to be used and is listed in nearly every handbook is 2:5. If Im like you and like it heavy on the gin then I would specify. There is certainly room for error on the appropriate ratio with that drink but if I order a Martini and NOT a dry martini and its full of vermouth then the bartender got it wrong.
Of course if its a drink made in house they are complaining about and not a standard drink then thats different and the customer just doesnt care for the drink.
There is no standard for a mixed drink, usually the portions are set by the house.
Some would say that 1 oz is the appropriate strength for the drink, as shots come in 1-1.5 oz. But you prefer 2 oz. How is the bartender supposed to know this if the owner of the restaurant wants him to pour a specific amount per drink? I know of restaurants that do this, every one of them in fact.
You are the one who is wrong in this situation. You want a 2:5 ratio, you ask for it. The bartender is not a mind reader and when he gets an order, will do what the house norm is.
And on the steak issue, I don't mind the burnt comment, as that is a mistake. But it's when the customer badgers the server, who in turn badgers the kitchen about why his well-done steak is taking so long that pisses me off. It takes a while to cook a steak well done. Wait for it.
Posted on 4/14/10 at 3:16 pm to Catman88
quote:
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.
oh i wasnt that bad. i was covert about it. i would ask what their preference was (fish, steak, poultry, etc and go from there) we had dishes that ranged from 8 bucks (soup) to 30 something bucks. i picked all things in the 15-25 range. and i would always through in something about our steaks regardless of what they told me their preference was.
BUT, that is only because we would get "secret shoppers" and our score would plummet if we didnt mention the steaks in a spiel. i never believed in pushing people to order from the bar, the steaks, or desserts because its a turn off when people do it to me. i did push appetizers though because they were an easy sell.
Posted on 4/14/10 at 3:19 pm to LSUAfro
quote:
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.
i hope servers who serve steaks have a better attitude on the matter. women may order well done because they are pregnant and can not eat rare steaks because of the baby. likewise, some people may have low immunities. butter flying option is the only way to cook a well done steak in one of those specialty ovens at such high temps without charring the outside.
Page 3 of 7
Popular
Back to top
Follow TigerDroppings for LSU Football News