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Message
Latest food/drink things that annoy you
Posted on 9/17/15 at 11:50 am
Posted on 9/17/15 at 11:50 am
Right now it's "bar program" or "cocktail program". When a new place opens they like to introduce the person "leading the bar program". When I read that all I interpret is "this is the person working Friday and Saturday night".
In second place is when reading a beer menu and they list the city and state next to all the crappy beers.
Budweiser - St Louis, Missouri
Coors Light - Boulder, CO
...ect
In second place is when reading a beer menu and they list the city and state next to all the crappy beers.
Budweiser - St Louis, Missouri
Coors Light - Boulder, CO
...ect
26
Posted on 9/17/15 at 11:52 am to Boondock544
The expression 'craft cocktail'
Posted on 9/17/15 at 11:53 am to Boondock544
The Sriracha thing. I love this stuff but now every fast food place seems to have a Sriracha item on the menu.
This post was edited on 9/17/15 at 2:10 pm
Posted on 9/17/15 at 11:53 am to Boondock544
quote:
In second place is when reading a beer menu and they list the city and state next to all the crappy beers.
Budweiser - St Louis, Missouri
Coors Light - Boulder, CO
Consistency? I really do like the city/state thing next to the other beers though.
Posted on 9/17/15 at 11:53 am to Boondock544
This pissed me right the frick off today.
Melt Bham
"Sammiches" is actually on the menu. If you're charging 7 dollars for a damn grilled cheese you can keep your trendy hipster shite in check and spell it correctly.
Melt Bham
"Sammiches" is actually on the menu. If you're charging 7 dollars for a damn grilled cheese you can keep your trendy hipster shite in check and spell it correctly.
Posted on 9/17/15 at 11:54 am to REG861
quote:
The expression 'craft cocktail'
Youre that guy
Enjoy drinking jack and coke the rest of your life
Posted on 9/17/15 at 11:55 am to BoogaBear
quote:
BoogaBear
Posted on 9/17/15 at 11:57 am to Boondock544
The usual:
"Farm to table"
"Local... "
"Frites"
Massive burgers with too many toppings
Salmon
"Farm to table"
"Local... "
"Frites"
Massive burgers with too many toppings
Salmon
Posted on 9/17/15 at 12:02 pm to Boondock544
Donuts
Posted on 9/17/15 at 12:03 pm to Boondock544
Artisan
Chipolte
Chibata
Tuscan
Baja
Asiago
Chipolte
Chibata
Tuscan
Baja
Asiago
Posted on 9/17/15 at 12:03 pm to Boondock544
Chef driven
Posted on 9/17/15 at 12:03 pm to 12Pence
quote:
Consistency? I really do like the city/state thing next to the other beers though.
I like it too. Just not on generic beers.
Posted on 9/17/15 at 12:08 pm to Boondock544
The 'fireball' fad that tore through the service industry a few years back (and still strong in some places.)
It's a friggin schnapps, for God's sake. And there have been peppermint/cinnamon schnapps with heat before. People acted like it was some kind of fantastic creation.
And, bloody marys with a dozen things sticking out the top. WTF?
It's a friggin schnapps, for God's sake. And there have been peppermint/cinnamon schnapps with heat before. People acted like it was some kind of fantastic creation.
And, bloody marys with a dozen things sticking out the top. WTF?
Posted on 9/17/15 at 12:11 pm to BayouBlitz
The more shite in a Bloody Mary the better. Put a stick of beef jerky and a big as boiled shrimp in it for all I care.
My friend was in New Yrok last week and sent me a pic of bloody he got. Didn't have a damn thing in it. So sad looking and of course he said it tasted horrible
My friend was in New Yrok last week and sent me a pic of bloody he got. Didn't have a damn thing in it. So sad looking and of course he said it tasted horrible
Posted on 9/17/15 at 12:12 pm to BayouBlitz
Truffled crap that uses crappy. synthetic truffle oil. Fries, Mac and Cheese, etc..
Pumpkin spiced BS (just because it's pumpkin spiced latte time, and that shite jumped the shark like 5 years ago).
Pumpkin spiced BS (just because it's pumpkin spiced latte time, and that shite jumped the shark like 5 years ago).
This post was edited on 9/17/15 at 12:13 pm
Posted on 9/17/15 at 12:14 pm to Boondock544
Structuring the menu with more sections of 'small plates' so that everybody orders more dishes. I get why they do this, but it's transparent and fricking annoying as hell. I'm fine with starter, main, and dessert if I want it. If I want a bunch of other shite, I'll go to a tapas place or order a tasting menu.
Servers in general can be annoying also in telling me how I'm supposed to interpret the menu and order (see above). And finally, I don't give a frick what your favorite dishes are, I don't know you, don't know what you like, and for all I know you might love the taste of arse, hence I'm not interested in your opinion.
ETA: that last sentence was directed at servers who tell you what they like on the menu, in case that wasn't clear.
Servers in general can be annoying also in telling me how I'm supposed to interpret the menu and order (see above). And finally, I don't give a frick what your favorite dishes are, I don't know you, don't know what you like, and for all I know you might love the taste of arse, hence I'm not interested in your opinion.
ETA: that last sentence was directed at servers who tell you what they like on the menu, in case that wasn't clear.
This post was edited on 9/17/15 at 12:22 pm
Posted on 9/17/15 at 12:19 pm to coolpapaboze
Can't agree more with this post. I know what constitutes a meal for me and I know what I like.
Posted on 9/17/15 at 12:20 pm to Boondock544
stuffed hamburgers
Posted on 9/17/15 at 12:22 pm to Boondock544
Nobody wants to cook meat over an open fire anymore
Posted on 9/17/15 at 12:22 pm to Boondock544
Oh Inso agree about bar program or wine program. Ridiculous management speak that somehow makes the restaurant/management more important than the customer. Look, whatever your "vision" for the "bar program", it's meaningless if the damn bartender is a jerk or doesn't understand how to be hospitable.
Also tired of farm to table being used when it's not true, and when a lengthy description of provenance is used, though said provenance isn't especially impressive. I opened the menu at a NOLA white tablecloth place a couple years ago, and several items of produce were attributed to a river parishes farmer I happen to know. Except his farm lies directly downwind of two gigantic oil refineries, it smells to high heaven at least 20 days a month due to flaring, etc. And diners are paying a premium to eat his produce? Made me laugh....how many of those diners would eat it if they saw the surrounding area? (Not saying there is anything wrong with the produce, just that it is grown in an industrial corridor.)
Also tired of farm to table being used when it's not true, and when a lengthy description of provenance is used, though said provenance isn't especially impressive. I opened the menu at a NOLA white tablecloth place a couple years ago, and several items of produce were attributed to a river parishes farmer I happen to know. Except his farm lies directly downwind of two gigantic oil refineries, it smells to high heaven at least 20 days a month due to flaring, etc. And diners are paying a premium to eat his produce? Made me laugh....how many of those diners would eat it if they saw the surrounding area? (Not saying there is anything wrong with the produce, just that it is grown in an industrial corridor.)
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