Quote:
Originally Posted by LordEden
Yes, yes he is. God walks around backwater towns with a cigarette in one hand and cup of local homemade liquor in the other. God speaks the truth at all times.
Most of the time, a sauce is made to order (unless you eat corporate). As stated by WK in his post, he is the chef, you are the fat fuckwad that thinks he knows better. This is what you say to a chef when you order his speical SOS (sauce on the side) that he came up with and made the sauce to bring out all the flavors of the dish; I know better than you. If you get something from a fine-dining restaurant, eat it how the chef wants you too. You need to think about it this way. If you go to a dinner party (or grandma's house) for dinner, would you look the person in the eye and tell them to change their meal just for you after they spent the day making it for you? Try telling your mother/grandma that the sauce on her meatloaf should be on the side, cause you don't know if you will like it. She will give you a mean old lady look and put in on the meatloaf and serve it to you. You better eat every last bite of that meal or you won't be coming back.
I think WK means when do the wave/shake/point, you know like saying "Over here, yeah you, I need this shit now" with your hand. Two things you should think about before you get angry with a server. One, how busy is the restaurant? Can you see your server running around getting items for customers, running food from the kitchen, and at the same time getting more tables? He/She is most likely knows your table needs salads/drinks/refills and will get to you the minute they can. Just chill. If your drink is empty, the place is slow, and your server is flirting with the tall busboy in the corner? They suck, you have some right to complain.
Two, have you worked in the restaurant industry as a cook/waitron? No? Fuck off, you have no idea what the job is like. Work as a waiter for 6 months then you are allowed to bitch.
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You shouldn't be in the food service industry.
You shouldn't assume others haven't worked in the food service industry.
Some of us have physical reactions to ingredients in the sauces/gravies/whatever tops the dish and shouldn't have to be dictated to as to where or how much we get.
And I know I've been in enough restaurants to know the difference between staff that's working like mad and staff that would rather hang out and gossip than check on their (tipping) customers.