Rant of the day...

[big dog chef]

I work in cororate dining so I have a lot of "regular" customers. I also cook in front of the customer and to order. I've been doing this for years and one thing that I've noticed at every job is that there is always 6 or so customers that will not order ANYTHING directly off the menu. It has to be custom made to their specifications! Doesn't matter what it is, they won't buy what I have designed as a menu item unless they change it somehow. "Could I have the Philly Cheesesteak but without onions?" "Could I have the sesame grilled tuna on greens with extra dressing, no cucumbers, and could you put some bleu cheese crumbles on it?"

I almost feel like I shouldn't have gone to culinary school. I could have gotten a free education just letting these people tell me how to cook! Thanks for letting me vent...

[Derek Cooks]

Oh, Al, did we wake up on the wrong side of the bed this morning? Now be a big dog and wag your tail, giving thanks that these people are the one's who make you appreciate the rest of the world. Then drool on them.

[chefgbs]

As a combat veteran of the corporate dining wars, Al. I feel your pain. Boy do I ever. Want a solution? Set up your live action station so that they build it themselves. For example, when I did a wok station, I set it up like a salad bar. The customers fill up their bowl with whatever ingredients they want, they hand it to the cook, they tell the cook which sauce and starch they want and voila. End of bitching. Too bad every station can be set up like that, though.

[bohica]

While we're on that subject.....how would you like to create wonderful, delicious, and satisfying exotic dishes everyday, only to be told that "This is good but next time try this....or do it that way cause this is how I've done it?" After a while it grates on you....especially when you know that the customer is two sheets to the wind, slurring their words, unable to even create a meaninful sentence. And you have to accept the input with grace and polish. Polish THIS............!!!

I know exactly how you feel.

[Kelly Johnson]

It's not any better in the public sector Al. Maybe even more so.

I've often wondered why I bother taking time, thought research and many trials to get a dish that's balanced and harmoniuos and complimenting each other only to have it slashed and "parted out" by guests that think they're "high rollers" fo "knowing exactly what they want".

Hey everybody...Blue cheese does not go well with curry. I swear. I'll do it...it'll suck, and I don't want to hear it when it does.

My sevice staff has been trained in the many variations of asking "Are you absolutley sure that's how you want it?"

[cjs]

especially when you know that the customer is two sheets to the wind, slurring their words, unable to even create a meaninful sentence.

geez, your tongue must look like netting....too many holes, huh?

Al, I hate to admit this, but one of the reasons, I really dislike going into a restaurant with my sister - she has never in her life not had to have something 'tweeked' just a little - something to make her stand out, I'm thinking!

[naataanii]

The private clubs are the same way. I have this old guy who has to tell me I should have 2-3 extra bins of spoons on the dessert buffet every single time.

[Ellen]

Part of the interested fun of going to any restaurant is how the chefs have constructed dishes and married flavours. But please please please let me say NO cucumbers, I simply cannot eat them. I can use them in the kitchen but always double mask to avoid the smell. I Do wish I was able to eat them, the idea of such cool freshness in very winsome.

[roger ramjet]

The problem is that we are all open to criticisms about what we do by people that aren't remotely culinary-savvy. And that is ok - it is part of the overall experience of being in the hospitality trade. At the hotel I work at, it IS maddening though, to hear critiques from the engineering department, or housekeepers or the head of HR on the consistency of the pasta, or the size of the cubed fruit at breakfast, etc. It is not like we go into their offices and complain that their paperclips are too colourful, their tools are too greasy and not in the right order, or that the radio batteries aren't recharged enough. I always think of that episode of Seinfeld, where after being heckled, he went to the woman's office and heckled her. It seems that we are always up to microscope (as if our bosses don't do that enough!) but to hear someone that repairs leaks in the air conditioner for a living whining about the fact that there were too many olives in the tapenade....

[Roodo]

My sevice staff has been trained in the many variations of asking "Are you absolutley sure that's how you want it?

Hahahahahhahah.....Im gonna use that.....

[Fincher]

The private clubs are the same way

No kidding there! I did my stint at a private club, we close a nine, but we've gotten phone calls 10 till nine asking us to stay open till they get there, no big deal right? they show up at 10:15

also got a request for bernaise sauce, which we didn't have, I told the waiter, I don't even have hollandaise back here, the Exec said make it, so I did with whole butter, not even melted, made it kinda like a buerre blanc.

I could go on an on, but you get the idea, they pay to be part of a private club, so they get the extra service

[Fincher]

ooh, how about the subing issue?

A customer wants to know if he can sub his veg and starch for extra meat?

Yeah sure, he can sub some seared fois gras for the garnish too if he wants!

[ARGENTO]

Thats some nice rant-reposting there Finchey lol

[Nate29]

As a private club chef for over 10 years these issues occur on a daily basis. I just take them with a grain of salt and I understand that the member is the one who pays me and feeds my kids. Don't take it personal it's probably not, I'm sure I'll deal with it again at lunch tomorrow. I feel your pain

[La Vera Cucina]

I have also survived the corperate satanic cult, the guy at the top drank the koolaid first so we all decided against it. Naturally the corperate restaurant is going to give the customer what ever he/she wants. Independents, not so much. but, the true problem here is in the fact, that you let them anger you so much. You really should be happy they are coming in at all. I know you are just venting, trust me i use these forums for the same reason. But, i think that if you just let go of the pride, just a little. you will find that it is quite comedic. I mean wouldnt u laugh at a guy that thought that crumbled blue cheese, sounds good on mussles. I would , and have a right good laugh at the pub later. Buk up little camper, everything be all right..