Lady asks to see me during brunch. She tells me she wants a low fat eggs Benedict. She wants no yolks at all. I try to explain that yolks are a key ingredient in the sauce. She tells me that a good chef should be able to make it happen. She got meringue-covered egg whites. Ewww.
Sauerkraut, hold the cabbage.
Shrimp cocktail sent back. The complaint, "It's cold."
I had a woman nearly brought to tears and anxiety-ridden after she viewed the pasta special dish (that SHE ordered) when brought to her table. She placed her head in her hands and kept repeating "Oh no ... I can't eat that ... I won't eat that ... Oh no ... I can't..." The husband finally looks at me: "She won't eat that," I ask: "Ummmmm WHY?" The husband replies; "It has lines on it." (She had ordered a rigatoni special). YOU try bringing that back into the kitchen with that excuse, and expect a chef to cook something else.
Caprese salad, no Mozzarella di Buffala, instead sub the cheese for fried chicken...
We used to have a lady come in who was absolutely loaded, and she always had the strangest requests for her meals. The strangest one I remember was she ordered the Caesar salad, but she wanted it on top of a smear of mashed potatoes.
"No burger, no onions, no tomato, no egg, no bacon, no pickles, no fries, no anything, Just buns."
"Can you make another larger pizza for my buddies, 1/2 regular dough and 1/2 gluten free?"
We had a guest claim that they were allergic to all fish then order a Caesar salad, when I said that the dressing contained anchovies they got annoyed and said "I eat it all the time, it's fine!"
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.