Farns

How is this even relevant?

You are not paying to be in their car. I certainly have told cabbies that their music annoys me. I do agree though that customers need not be telling you to change the music. Once you do, the next guy says "Hey, I was enjoying that." You know what I hate? I hate it when vegetarians and vegans complain that there are not enough choices for them acting as if you literally have to accomodate their dietary choice. You don't go to a football game and complain that no one is playing baseball.

If that is your picture in the avatar, I thoroughly enjoy the fact that you are using the word "diss".

Where is that coming from? I don't see anything in the post you quoted that mentions spitting in food.

No, but what the chef did in this instance was wrong. It's not like showing her the cakes is gonna change her mind. Why even bother with it? Let the manager handle it. That is what they are for.

Exactly, we don't know what her actual complaint was. We do know however, that the only part that the chef addressed was the mention of filler. She very well could have mentioned the seasoning. But that is getting off topic. I have a feeling that, if she mentioned that to us, that she probably mentioned it to the owner or her waitress as well. There is absolutely no reason for the chef to come out with the crabcakes and it indeed causes a scene. How often do you see a chef come out to the dining room with a plate full of raw food, approach a table with the owner and start pointing a the food while talking to a customer? If you were in a restaurant and you saw that happen, would you not look? I am sure everyone sitting near Randi was watching it unfold. I would not like that at all. If the chef felt the need to defend his cakes, all he had to do was come out to the table and explain that there was no filler and tell the customer that he regrets the fact that they feel the cakes were different. That's it. I already addressed that and coceding that point to you in my last post. "Chefs work very hard. I know. There was no comparison between chefs and the 'others' who also have tough jobs to do." True.

I have no idea why the HTML code doesn't seem to be working.

Maybe you should reread her post then. Of course you can. but that is off topic. True.

A true chef who takes pride in his work does not compromise quality for quantity. I am sure there are some occasions where this is impossible, say a catering that was booked months ago and, when it comes time to order the food, you cannot get as much (insert ingredient here) as you need. But in the day to day business of running a kitchen, there is no excuse for it besides greed. Like I said, either don't run that dish or let the staff know that you are short and to be ready to see it 86'd. Randi did not say anything about the quality of the ingredients. She said it TASTED different. She specifically mentioned the peppery flavor. It is really not that difficult to make something like a simple crabcake the same way over and over even without a recipe and it is equally as easy to tell that it tastes different than it did before. She never dictated anything to the chef and if the chef was a true professional, the cakes would have been the same as they were before or they wouldn't be on the menu. If you are referring to me telling you to get over yourself, I have no problem with you telling me off. I stand by my statement. It's not like it was a personal attack. I can tell you that nothing is more annoying than someone playing the martyr about how hard they work and how tough their job is. It seems as if you assume that chefs work harder than anyone else. That is a baseless assumption and I get ticked off when chefs do that. Lots of people work hard. You are not the only ones. As for the customer having to "respect" the chef, I completely disagree. If anything the chef should show respect to the cutomer. Without the customer, the bills don't get paid and the chef is out of a job and cannot practice their art.

Yes, it certainly is No it doesn't. You can always change your menu. But when someone comes to your restaurant and orders a dish that they have had before, it had better be like it was the last time. You have got to be kidding me. Get over yourself. Can we please quit the martyrdom? I hate it when anyone laments about how hard their job is as if no one else works as hard as you do. Your job is so much tougher than mine. How do you know? You don't. So quit this "woe is me" stuff. Randi simply made a comment that the crab cakes were different than they were before. You know what it is like when things taste different. That is a far cry from exact seasoning memory recall. She even went so far as to say she would give them the benefit of the doubt and go there again. I think you are being more defensive than the chef of the restaurant in question and you weren't even involved. more martyrdom This, coming from a chef, is pure blasphemy. Why would you even consider reducing the quality of your food in order to feed more mouths? Sometimes you run out of things in your business. Customers understand that too. The logical thing to do is either not offer them that day or tell your waitstaff that they have run out so they can inform the customers. If you think the latter option is not good, then I would have to disagree with you. I would bet in good confidence, that some of the people who couldn't have the crab cakes would come back simply because they want to see how good they must be. The same thing applies to places where you almost always have to wait. People avoid that and miss out because if you have to wait, it must be good. Why else would there be so many people there? You are missing the pint. Randi is not saying that their menu should always have those crabcakes. Her point is simply that when they do offer them, consistency is in order. I agree wholeheartedly

Problem is she sometimes misinforms or doesn't inform at all. Example: When she was making her "beef with Burgundy" she said you could use "any Burgundy at all" as she was opening a bottle of wine from California?!! Not only did she not explain what a Burgundy wine is, but she used a wine that is NOT a Burgundy.

I take the chicken's skin and fat, cut it into small pieces and place it in a saucepan on medium heat. the fat will render out and the skin will fry in it. Awesome!! Even better with duck.