There's an old saying: "If you can't take sausage, close all orifices."
There's an old saying: "If you can't take sausage, close all orifices."
That sounds more like something you would say!
Apparently, I have been declared banished.
But I need my orifices to breath and do.. other things. But mainly breathing.Originally Posted by Chris
Meanwhile......
I can understand that you hated bacon. Bacon is disgusting, and the only acceptable bacon to eat is of the turkey kind.
I've only sent something back once before and that was at a McDonald's drive thru. I ordered a Coke and they gave me a Sprite, wtf?
My food comes the way I ordered it most of the time or it's never a big enough deal to send back (like medium-rare when I ordered rare).
*laughs* Yeah, try to take on a cook while they're in the weeds just try it. You will be on the losing end of that one. Though to be fair, if a cook messed up a cuisson that badly, then they are probably getting trout from the sous-chef or chef while making you a new one.I only send it back if it's absolutely positively smurfed the smurf up. Like if I ordered a steak medium rare and it comes out well. Take that trout back, rape the cook with it and have him do it the right way.
issed:
I don't think I ever sent things back. I will just live with the mistake. If you mess up royally enough, I will just pay and not come back.
Working in the restaurant industry you see weird send-backs though. Some customers are just smurfing crazy/stupid. The funniest is when the customer doesn't know their cuissons. "They ordered it medium" "It is a perfect medium" "They want no blood." "So well done?"
Wtf does this even mean?*laughs* Yeah, try to take on a cook while they're in the weeds just try it. You will be on the losing end of that one.I only send it back if it's absolutely positively smurfed the smurf up. Like if I ordered a steak medium rare and it comes out well. Take that trout back, rape the cook with it and have him do it the right way.
Okay, it's okay to hate bacon. It's piggish.
Bacon is great on hamburgers and sandwiches, though.
"In the weeds" is a common expression used in kitchens to refer to the fact that they are extremely busy. Put it this way, at my work in the summer we do around 200 covers on a busy night. That means we feed 200 people in one night. Now service is between 6pm-11pm, but most of these 200 people are being fed between 7pm-9pm. So yeah, that is a lot of food. It is high stress and high pressure. You are being called orders from all over, not to mentioned occasionally yelled at for whatever reason (sometimes deserved, sometimes not), the last thing a cook needs is a smart-mouthed client. My point is that when cooks are in the weeds, we are trying to get a lot of work done at once and are already stressed. Tempers run high and quick. And we have knives, sharp knives nearby.Wtf does this even mean?*laughs* Yeah, try to take on a cook while they're in the weeds just try it. You will be on the losing end of that one.I only send it back if it's absolutely positively smurfed the smurf up. Like if I ordered a steak medium rare and it comes out well. Take that trout back, rape the cook with it and have him do it the right way.
EDIT: That's 200 who are usually having an appetizer and a main course. Some are having two rounds of appetizers and a main course. Some are having just three rounds of appetizers. Some are just having main courses. On top of that some people will be having desserts. Also, there are 6 cooks during those nights, the sous-chef or chef at the pass expediting and two dishwashers. It gets intense.
Last edited by The Summoner of Leviathan; 05-09-2013 at 12:09 PM.
I only take it back if it's not what I ordered. It doesn't happen often because most people who make a living taking orders know how to take an order. I can't remember the last time this happened to me, actually.
EDIT: Oh, it happens on rare occasions with takeaway places, now that I think about it. Normally it's a case of forgetting something rather than getting it wrong and they just come back with whatever was missing. I remember Danielle once got onion on her pizza which she didn't ask for and we got a voucher (and the right pizza) along with the right pizza, which was neat. It pays to complain if people get things wrong.
Bow before the mighty Javoo!
You'd shank some for being uppity? Chill, brah."In the weeds" is a common expression used in kitchens to refer to the fact that they are extremely busy. Put it this way, at my work in the summer we do around 200 covers on a busy night. That means we feed 200 people in one night. Now service is between 6pm-11pm, but most of these 200 people are being fed between 7pm-9pm. So yeah, that is a lot of food. It is high stress and high pressure. You are being called orders from all over, not to mentioned occasionally yelled at for whatever reason (sometimes deserved, sometimes not), the last thing a cook needs is a smart-mouthed client. My point is that when cooks are in the weeds, we are trying to get a lot of work done at once and are already stressed. Tempers run high and quick. And we have knives, sharp knives nearby.Wtf does this even mean?*laughs* Yeah, try to take on a cook while they're in the weeds just try it. You will be on the losing end of that one.I only send it back if it's absolutely positively smurfed the smurf up. Like if I ordered a steak medium rare and it comes out well. Take that trout back, rape the cook with it and have him do it the right way.
EDIT: That's 200 who are usually having an appetizer and a main course. Some are having two rounds of appetizers and a main course. Some are having just three rounds of appetizers. Some are just having main courses. On top of that some people will be having desserts. Also, there are 6 cooks during those nights, the sous-chef or chef at the pass expediting and two dishwashers. It gets intense.
Rarely, I make sure to order in great detail to prevent error! Although I was at a Vietnamese place and wasn't expecting mayonnaise to be on my sandwich. But they were nice about it and threw together a new one in five minutes.
If only we could, if only...You'd shank some for being uppity? Chill, brah."In the weeds" is a common expression used in kitchens to refer to the fact that they are extremely busy. Put it this way, at my work in the summer we do around 200 covers on a busy night. That means we feed 200 people in one night. Now service is between 6pm-11pm, but most of these 200 people are being fed between 7pm-9pm. So yeah, that is a lot of food. It is high stress and high pressure. You are being called orders from all over, not to mentioned occasionally yelled at for whatever reason (sometimes deserved, sometimes not), the last thing a cook needs is a smart-mouthed client. My point is that when cooks are in the weeds, we are trying to get a lot of work done at once and are already stressed. Tempers run high and quick. And we have knives, sharp knives nearby.Wtf does this even mean?*laughs* Yeah, try to take on a cook while they're in the weeds just try it. You will be on the losing end of that one.I only send it back if it's absolutely positively smurfed the smurf up. Like if I ordered a steak medium rare and it comes out well. Take that trout back, rape the cook with it and have him do it the right way.
EDIT: That's 200 who are usually having an appetizer and a main course. Some are having two rounds of appetizers and a main course. Some are having just three rounds of appetizers. Some are just having main courses. On top of that some people will be having desserts. Also, there are 6 cooks during those nights, the sous-chef or chef at the pass expediting and two dishwashers. It gets intense.
Has anyone else noticed that anytime we ever have one of those "describe your job" threads the people who work in restaurants are by far the most borderline insane/ready to snap?"In the weeds" is a common expression used in kitchens to refer to the fact that they are extremely busy. Put it this way, at my work in the summer we do around 200 covers on a busy night. That means we feed 200 people in one night. Now service is between 6pm-11pm, but most of these 200 people are being fed between 7pm-9pm. So yeah, that is a lot of food. It is high stress and high pressure. You are being called orders from all over, not to mentioned occasionally yelled at for whatever reason (sometimes deserved, sometimes not), the last thing a cook needs is a smart-mouthed client. My point is that when cooks are in the weeds, we are trying to get a lot of work done at once and are already stressed. Tempers run high and quick. And we have knives, sharp knives nearby.Wtf does this even mean?*laughs* Yeah, try to take on a cook while they're in the weeds just try it. You will be on the losing end of that one.I only send it back if it's absolutely positively smurfed the smurf up. Like if I ordered a steak medium rare and it comes out well. Take that trout back, rape the cook with it and have him do it the right way.
EDIT: That's 200 who are usually having an appetizer and a main course. Some are having two rounds of appetizers and a main course. Some are having just three rounds of appetizers. Some are just having main courses. On top of that some people will be having desserts. Also, there are 6 cooks during those nights, the sous-chef or chef at the pass expediting and two dishwashers. It gets intense.
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