|
Chef De Cuisinart posted:Put a dry aged ribeye, that I'd aged myself in-house, in the fryer, because this really, REALLY old guy, said it wasn't done enough. He loved it. Right through his stupid cataract covered eyes, while he complained we didn't have A1 steak sauce, and I hated him every second for it. wait so did he ask for a fried egg on it
|
#
?
May 7, 2015 08:12
|
|
|
|
| # ? May 24, 2024 03:13 |
|
|
Rajjoble posted:wait so did he ask for a fried egg on it Kill that man. Also my worst steak was microwaving it for 7 minutes until it was a hockey puck and the woman who sent it back twice (she originally ordered it medium rare and kept saying it wasn't done enough) loved it. It was loving disgusting.
|
|
#
?
May 7, 2015 19:03
|
|
|
How do these kind of people plan on eating their well done steak? Do they bring a mini guillotine to slice it on the table?Errant Gin Monks posted:Kill that man.
|
|
#
?
May 7, 2015 19:16
|
|
|
Sawzall.
|
|
#
?
May 7, 2015 20:05
|
|
|
I like a little side of A1 with my steak. Kill me now.
|
|
#
?
May 7, 2015 20:59
|
|
|
A Man and his dog posted:I like a little side of A1 with my steak. It depends on the steak for me. If it's a supermarket low grade steak I'm just chucking on the grill with no thought beyond meat sure pass the A-1 (or better yet Fearrings D-1 sauce) but on a dry aged perfectly cooked piece of art at a high end steak house... Please no A-1.
|
|
#
?
May 8, 2015 00:12
|
|
|
Best answer.... Cause that's pretty much what I do. If it's a house steak I'll use A1. If I'm out at fine dining I never ask for it.
|
|
#
?
May 8, 2015 00:23
|
|
|
Watching people throw 90$ at a steak and then asking for a1 and or getting it well done or whatever doesn't phase me anymore. I have no opinion on it and whatever makes you happy go nuts. Just tip your waiter and don't give them task lists that are unnecessary and make the chefs and line staffs job poo poo. Am I broken yet?
|
|
#
?
May 9, 2015 04:58
|
|
|
Why can't people just eat food the way chefs cook them? barring allergy/health issues if you wanna be picky you should just stay home
|
|
#
?
May 9, 2015 05:04
|
|
|
bowmore posted:Why can't people just eat food the way chefs cook them? meh some stuff isn't so bad. I mean I work in fine dining so my "bad" guests are not that bad. I mean, you want that with the sauce on the side sure whatever who gives a gently caress. But the people that come and ask for weird as poo poo substitutions and then balk at me when I say we don't have that. A list of weird poo poo people have asked for the past week in a restaurant where usual ppa is about 110$ sans alcohol: A bowl of applesauce for a grown rear end man. Watermelon instead of Julianne pears on a peppery field green salad with a home made Italian vinaigrette. Sea bass Nigiri. butterflied 12oz. rib eye.
|
|
#
?
May 9, 2015 05:15
|
|
|
I just wish that when I gave a table a polite "I'm sorry, we don't do that and here's the easiest reason I can give you for why" they didn't argue with me. Reasons I am not going to go and get yelled at by the cooks for asking for a thing I know goddamn well we don't do unless you're the owner's mother: I'm from out of town I get it at this other restaurant that serves a completely different kind of cuisine/does this with one of their other dishes already I'm sure the chefs can just throw a whatever together We want to share so can you just split four different entrees on four plates for us I just want to try as many things as possible all at once But you have this ingredient somewhere else on the menu so why can't you just cook it in a completely different way Just this once. The last one is the worst because if you do it once you have to do it every time. I can't count how many times some new server has done a thing for a guest that the kitchen let slide because they didn't know better once, and every time for the next 2 years that customer will say "well you've done it before, I don't see why I can't always have it".
|
|
#
?
May 9, 2015 05:40
|
|
|
Secret Spoon posted:A bowl of applesauce for a grown rear end man. I'd gently caress up a bowl of applesauce right now.
|
|
#
?
May 9, 2015 06:05
|
|
|
My only request pretty much ever is to just leave raw tomatoes off because I will puke violently. Cooked is fine, but raw tomatoes wreck me. I try to order around it even to make it a non-issue, but that's not always possible. Am I a horrible person, GWS?
|
|
#
?
May 9, 2015 06:20
|
|
|
I just want my food gluten free isn't that ok? oh and vegan, nut free, low sodium, not too hot or too cold, dairy free, sulphate free, organic and halal that should be fine right?
|
|
#
?
May 9, 2015 06:24
|
|
|
bowmore posted:I just want my food gluten free isn't that ok? You forgot that you wanted it Kosher too.
|
|
#
?
May 9, 2015 06:25
|
|
|
Senior Scarybagels posted:You forgot that you wanted it Kosher too.
|
|
#
?
May 9, 2015 06:26
|
|
|
bowmore posted:halal is arab kosher Listen, if I remember right you need a rabbi there to confirm it's kosher.
|
|
#
?
May 9, 2015 06:30
|
|
|
Shooting Blanks posted:My only request pretty much ever is to just leave raw tomatoes off because I will puke violently. Cooked is fine, but raw tomatoes wreck me. I try to order around it even to make it a non-issue, but that's not always possible. No worries bro. When you want pomodoro with no tomatoes I reserve the right to kill you with my brain. Now that I think about this this a good thread to comfortably drunk post in.
|
|
#
?
May 9, 2015 07:55
|
|
|
WanderingMinstrel I posted:No worries bro. When you want pomodoro with no tomatoes I reserve the right to kill you with my brain. Considering the majority of posts are after midnight I think we are all drunk posting in this thread.
|
|
#
?
May 9, 2015 09:00
|
|
|
It is the industry thread, I assume no sobriety
|
|
#
?
May 9, 2015 09:05
|
|
|
What's sober?
|
|
#
?
May 9, 2015 14:40
|
|
|
Kosher is halal but halal is not necessarily kosher. The only difference is the meat inspector.
|
|
#
?
May 9, 2015 15:01
|
|
|
My work is getting new Ham! Thank god because the poo poo we were using before was just......yeah I don't even want to tell you how bad it was....
|
|
#
?
May 9, 2015 15:05
|
|
|
Pro posting combo.
|
|
#
?
May 9, 2015 16:01
|
|
|
I have a new job after the grocery store one fired me for eating a piece of bacon in the kitchen. Back in a real restaurant for now, fun times I suppose  .
|
|
#
?
May 9, 2015 16:01
|
|
|
Manuel Calavera posted:I have a new job after the grocery store one fired me for eating a piece of bacon in the kitchen. Back in a real restaurant for now, fun times I suppose lol you're lucky they didn't cut off your hand
|
|
#
?
May 9, 2015 16:14
|
|
|
inorite? A good sign at least, the Exec and GM at the new place both had the same amused reaction to my story. "They let you go after nearly five years for that?"
|
|
#
?
May 9, 2015 18:09
|
|
|
Senior Scarybagels posted:Listen, if I remember right you need a rabbi there to confirm it's kosher. You need a rabbi once to officially kosher-ify the kitchen but after that I think you're all set? Whenever I get to the point I can make my BBQ joint I'm just going to set aside a fryer and flattop as halal and hope whatever Jews come in aren't too...what's the word for adherent to scripture? Orthodox? Although, a retired restauranteur friend of mine I think I recall saying he could certify kosher. As many years away as it'd be though I don't think it's worth worrying about too much. I'm pretty sure you need a Judaic OK the one time regardless though, assuming you're using ingredients that were kosher to begin with.
|
|
#
?
May 9, 2015 22:46
|
|
|
Trebuchet King posted:You need a rabbi once to officially kosher-ify the kitchen but after that I think you're all set? The Kosher Subway restaurants get inspected all the time randomly by Rabbi. They also close for Shabbat and have a Jew turn the ovens on and off as well as having a Jewish manager certified in kosher constantly overseeing things. You also can't have dairy touch the same dishes, ovens, pots pans etc as meat and a plethora of other things. Kosher is a big deal and a pretty big investment unless you remove a bunch of poo poo like all dairy from a place so you don't have to worry about it.
|
|
#
?
May 10, 2015 00:06
|
|
|
Hrm, alright. Guess I need to increase how many grains of salt I take with stuff this guy says, then. My b!
|
|
#
?
May 10, 2015 02:24
|
|
|
bowmore posted:Why can't people just eat food the way chefs cook them? Why can't chefs just cook food the way paying customers ask? barring allergy/health issues if you wanna be picky you should just cook for your friends
|
|
#
?
May 10, 2015 15:37
|
|
|
Turkeybone posted:Why can't chefs just cook food the way paying customers ask? Because it's my menu/restaurant, not yours. No I will not serve you the scallops with hollandaise because gently caress you that's why. You eat the thai curry, or you don't get the scallops.
|
|
#
?
May 10, 2015 15:46
|
|
|
Grind my Gears HC post: We get orders for Wings a bunch. Sometimes people just want drumsticks or the flat wings. Ok, sure shouldn't be a problem. Nope HC throws a god drat fit and refuses to do it saying they can gently caress off. Ok then!
|
|
#
?
May 10, 2015 16:54
|
|
|
Well yeah, you're loving up food cost. Drumettes are more expensive. And if you keep them separate you start loving up prep counts, or wasting cook time fishing out drumettes. gently caress that, if you don't like what's on the menu, don't order.
|
|
#
?
May 10, 2015 18:07
|
|
|
Me and you have clashed before HC. I'm just going to stand down. Because you are correct. It's just when someone is spending $60 on pizzas and wings, I feel we should accommodate them. Two way street. I get your point.
|
|
#
?
May 10, 2015 18:24
|
|
|
Double post
|
|
#
?
May 10, 2015 18:24
|
|
|
This is why I only serve whole wings. "Can I just get drumettes?" "No bitch it's a whole wing, go gently caress yourself." Although that gives rise to an entire other problem. Explaining how many wings. "How many wings in an order?" "There are 6 whole wings." "Only 6 wings that sucks." "No 6 whole wings, so 12 traditional pieces of wing you are used to." "So is it 6 or 12 what the gently caress?" "Just order the hamburger dick bag."
|
|
#
?
May 10, 2015 19:53
|
|
|
A Man and his dog posted:Me and you have clashed before HC. No, I get it, its just restaurants need to stop bending over backwards for guests. Profit margins are so low that I absolutely will not do your special thing unless you have an allergy or its reasonable because it just isn't cost effective. If someone comes in and is allergic to dairy and wants non-dairy mash, I just say no. I want the mousse without the liqueur. Absolutely not, it's in the mousse, I'm not going to make a small batch of mousse just for you. I see your burger has smoked mozz, poblanos, and onions. I want a mushroom, swiss, and bacon burger. Nope, gently caress you. You don't like the burger, don't order the burger. Get something else. I didn't write this menu so you can come in and order like it's fast food. I get requests for our salmon dish without skin, and the answer is always no. We put it on the menu because we liked it, if you don't, order something else. Just loving trust the chef to serve you something good because thats what I loving do; I make good food. Unless you have an allergy, gently caress right off, there's a Chili's down the road that will gladly cater to your poo poo rear end taste in food.
|
|
#
?
May 10, 2015 20:50
|
|
|
Chef De Cuisinart posted:I see your burger has smoked mozz, poblanos, and onions. I want a mushroom, swiss, and bacon burger. Nope, gently caress you. You don't like the burger, don't order the burger. Get something else. I didn't write this menu so you can come in and order like it's fast food. I get where you're coming from, and a lot of this stuff is reasonable, but refusing to do a mushroom bacon swiss burger seems a bit petulant unless you just don't have the ingredients.
|
|
#
?
May 10, 2015 21:09
|
|
|
|
| # ? May 24, 2024 03:13 |
|
|
Chef De Cuisinart posted:No, I get it, its just restaurants need to stop bending over backwards for guests. Profit margins are so low that I absolutely will not do your special thing unless you have an allergy or its reasonable because it just isn't cost effective. You are the chef we all deserve. Stay strong
|
|
#
?
May 10, 2015 21:09
|
|