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Message
re: Favorite phrases heard in restaurants.
Posted on 4/14/10 at 3:20 pm to magildachunks
Posted on 4/14/10 at 3:20 pm to magildachunks
For that matter med-rare varies by restaurant just as much..
I personally have never visited a place that has a bar without a bartender's handbook with drink recipes. I WILL NEVER send back a drink that is too weak.. As that is just the sign of cheap management. But your reasoning is just plain idiotic..
WHAT RESTAURANT chooses to give you TOO MUCH alcohol???
If the standard order is 2:5 and the place gives me 1:5 to save money why would I sent the drink back claiming its too strong???
If the restuarant gives me 4:2 then they dont know how to make a very simple drink and I will send it back everytime. Its certainly my right as I am the one paying for it.
There are simply some drinks where too much alcohol can ruin the drink.
I personally have never visited a place that has a bar without a bartender's handbook with drink recipes. I WILL NEVER send back a drink that is too weak.. As that is just the sign of cheap management. But your reasoning is just plain idiotic..
quote:
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
WHAT RESTAURANT chooses to give you TOO MUCH alcohol???
If the standard order is 2:5 and the place gives me 1:5 to save money why would I sent the drink back claiming its too strong???
If the restuarant gives me 4:2 then they dont know how to make a very simple drink and I will send it back everytime. Its certainly my right as I am the one paying for it.
There are simply some drinks where too much alcohol can ruin the drink.
This post was edited on 4/14/10 at 3:24 pm
1
Posted on 4/14/10 at 3:21 pm to magildachunks
Boy does this bring back memories. I used to tell my bartender to be heavy handed. My menu read "Not responsible for well done steaks". You can burn blackened fish and some fish do taste and smell fishy. Plain salads means no dressing. Used to let good customers order from the childs menu all the time. Alot were older and couldn't eat a regular meal or just chose to split a regular entree. Hell I would let anybody order anything they wanted. Used to help put new menu items. 
Posted on 4/14/10 at 3:21 pm to Catman88
quote:the sad thing is it doesnt have to be that way if establishments didnt reward lazy servers.
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.
i worked in a mediocre local chain for years and figured a lot of things out on my own. i was promoted to trainer & manager quickly because i picked things up quick. sadly, those i trained didnt heed the advice that would have increased their earnings. i felt like my hands were tied because our management team coddled our wait staff.
Posted on 4/14/10 at 3:23 pm to Catman88
quote:
Catman88
Ever bartended?
Posted on 4/14/10 at 3:24 pm to VernonPLSUfan
quote:
Boy does this bring back memories. I used to tell my bartender to be heavy handed. My menu read "Not responsible for well done steaks". You can burn blackened fish and some fish do taste and smell fishy. Plain salads means no dressing. Used to let good customers order from the childs menu all the time. Alot were older and couldn't eat a regular meal or just chose to split a regular entree. Hell I would let anybody order anything they wanted. Used to help put new menu items
So...I guess this is why the statement is in past tense?
Posted on 4/14/10 at 3:25 pm to UnclassyStudent
quote:i have asked for this before. i wanted a lunch portion because we were relocating somewhere after dinner and i didnt want a huge portion (since i would not take a doggie box) because this place had great dessert that i wanted to try. When they told me no. i told them to charge me for dinner, bring the lunch portion. i just didnt want to waste the food. they brought the dinner portion anyway. and, the food went to waste.
Can I order a lunch special (at dinner)?
i learned my lesson. now we go to places that have small portions when we want dessert or i just order an app as my entree.
Posted on 4/14/10 at 3:25 pm to Panny Crickets
Yes I have it was the only service job I ever held. Wasnt in a restaurant though.
Posted on 4/14/10 at 3:29 pm to skygod123
Reminds me of being at Ohana in Disney.. You tell them no and they just keep bringing you food.. Its really sad how much food is just wasted.
Posted on 4/14/10 at 3:35 pm to LSUAfro
I forgot my favorite one:
Yeah I'm friends with the owner. What's his name again?
Yeah I'm friends with the owner. What's his name again?
Posted on 4/14/10 at 3:36 pm to Catman88
quote:
WHAT RESTAURANT chooses to give you TOO MUCH alcohol???
If the standard order is 2:5 and the place gives me 1:5 to save money why would I sent the drink back claiming its too strong???
If the restuarant gives me 4:2 then they dont know how to make a very simple drink and I will send it back everytime. Its certainly my right as I am the one paying for it.
There are simply some drinks where too much alcohol can ruin the drink.
There are some that do it because they want the customer to get a little tipsy and order more stuff.
Every restaurant I've worked for (and there has been a lot) has had their own way of making drinks, with their own portions.
Just because Mr Boston says they do it this way doesn't make it the standard. I've seen other bartender books with different portions and recipes.
The bartender goes by what the house suggests. Walk-On's and S&G have their own recipe book, therefore, that is the correct way to make the drink in their restaurants.
Posted on 4/14/10 at 3:40 pm to magildachunks
quote:every place i poured drinks. if you order a :alcohol: and :mixer:, i would ask if you want a double or just a single. single? fill rocks glass with ice, pour 5 count (1.25 oz) of alcohol, fill to brim with the mixer. i would mix it and serve.
There is no standard for a mixed drink, usually the portions are set by the house.
if you said double, i would grab a highball, pour a 10 count (2.5 oz) and fill with mixer, mix and serve.
dont ask me how many oz of mixer goes into each drink. i dont know.
Posted on 4/14/10 at 3:41 pm to skygod123
quote:
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.
Again, it's not a public display of an attitude. It's just having knowing that most of these customers don't tip. Pregnant women and people w/ low immune systems again are generally not ordering these itemsDon't be determined to point out the few and far betweens. I'm referring to the people that look at you stupid when you ask them how they would like their steak prepared.
Let me repeat a conversation for clarity purposes that I've had w/ people at some of BR's nicer establishments more times than I would like to remember. And no Catman, I didn't work at Olive Garden.
Customer:I'll take the filet
Me: How would you like that prepared?
Customer: Excuse me?
Me: Would you like it Medium or Medium rare???
Customer: ummm cooked
Me: (trying not to shake my head) so well done?
Customer: Is that cooked?
Me: Yes maam/sir well done means there is no pink
Customer: Good. I'll send it back if it's still mooing.
Me: Of course. Would you like it butterflied?
Customer: Butterflied?
Me: (FML) Yes mam/sir the steak is essentially split in half to help the steak cook more evenly and quickly w/o burning the steak.
Customer: Whatever...just as long as it's not mooing.
Customer: Waitress(I'm a guy and they don't realize that there is a difference between a waiter and waitress). Y'all got that orange drink?
Me: You mean sunkist? No sir/maam we don't.
Customer: Just bring me a bowl of lemons and some extra pink things.
Good times...Good times.
Hope that helps clarify.
Posted on 4/14/10 at 3:42 pm to VernonPLSUfan
quote:when people would ask for their drinks to be strong, i would ask them if they wanted a double. if they said no, we would just pour 151 in their straws so their first sip was strong. they never complained. it was always awesome to look at their faces
I used to tell my bartender to be heavy handed
Posted on 4/14/10 at 3:43 pm to skygod123
quote:
i have asked for this before. i wanted a lunch portion because we were relocating somewhere after dinner and i didnt want a huge portion (since i would not take a doggie box) because this place had great dessert that i wanted to try. When they told me no. i told them to charge me for dinner, bring the lunch portion. i just didnt want to waste the food. they brought the dinner portion anyway. and, the food went to waste.
i learned my lesson. now we go to places that have small portions when we want dessert or i just order an app as my entree.
Yeah I understand just not wanting as much food as opposed to trying to be cheap. Though in the grand scheme of how much food gets wasted, one entrée's leftovers is just a drop in the bucket. It was probably just easier for your server to order a regular portion instead of explaining to the kitchen that someone actually wanted less food. Its a slippery slope allowing people to do that because they're sure as hell going to pitch a fit when they come in next time and have a server who doesn't want to break rules for them.
Posted on 4/14/10 at 3:43 pm to magildachunks
quote:
There are some that do it because they want the customer to get a little tipsy and order more stuff.
And this wouldnt possibly make it undrinkable?
If they are intentionally screwing with a drink to make you mroe tipsy then they are not exactly giving the customer what he ordered.. They are instead spiking a drink to take advantage of a customer.. OOOOOHH thats SO much better.. Im sorry
Its ok to vary the % because there is a lot of leeway on most drinks. But if you give over 50% gin and the person didnt order it that way then you simply made the drink wrong. I dont know of anywhere that would go away from that norm. If you had a shite load of vermouth to a non dry martini you did the same. If I want it dry wouldnt I order it dry?
This post was edited on 4/14/10 at 3:45 pm
Posted on 4/14/10 at 3:44 pm to Catman88
quote:
would be a mistake to assume they wont tip as that is retarded.
The worst servers in the world are those who are sure they're able to assume who will tip well or not, and provide service accordingly.
Posted on 4/14/10 at 3:45 pm to Catman88
quote:i agree. its gotten to the point where if me and my date want an app, we have to do one of two things: order all apps, or order one app and split an entree. i know a server will think that is tacky ( i know i used to groan) but, my metabolism isnt what it used to be, leftovers cant always go to the fridge if we are on the go (cant leave something in the hot care for hours on end on a louisiana summer dayimo), and im usually drinking.
Its really sad how much food is just wasted.
Posted on 4/14/10 at 3:47 pm to Catman88
quote:
Its ok to vary the % because there is a lot of leeway on most drinks. But if you give over 50% gin and the person didnt order it that way then you simply made the drink wrong. I dont know of anywhere that would go away from that norm. If you had a shite load of vermouth to a non dry martini you did the same. If I want it dry wouldnt I order it dry?
Now you're talkiing about making a completely different drink than that ordered, not one that the recipe didn't conform to your tastes.
As I stated though, different restaurants have different recipes. S&G makes doubles. That's their standard portion unless specified differently.
And yes, they intentionally try to get you to order more stuff, even if it means making you tipsy. That's just the way it is.
Posted on 4/14/10 at 3:48 pm to LSUAfro
quote:
Again, it's not a public display of an attitude. It's just having knowing that most of these customers don't tip.
I don't think people who haven't worked in a restaurant realize that almost every single customer gets talked about in some way when they're eating. Lots of people get called lots of names by EVERYONE who works there, whether they know it or not. Its just a way that people in the service industry blow off steam. No one should really be too concerned about it.
Posted on 4/14/10 at 3:48 pm to LSUAfro
quote:
Again, it's not a public display of an attitude. It's just having knowing that most of these customers don't tip. Pregnant women and people w/ low immune systems again are generally not ordering these itemsDon't be determined to point out the few and far betweens. I'm referring to the people that look at you stupid when you ask them how they would like their steak prepared.
ohhhhh, you are referring to people who come in order a 22 oz bone in rib eye well done to split with their s/o, mumble about it looking more burnt than if it would have been done on the pit at home, complain that they cant get two complimentary sides with the one steak, ask for ketchup, and a-1, and look at you stupid when the bill is still over 40 dollars because they forgot cokes are 2 dollars a pop, and tax?
and fwiw, those people tip. 2 dollars
This post was edited on 4/14/10 at 3:49 pm
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