Jump to content

Sukie

participating member
  • Posts

    38
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Long Island, New York
  1. circa 2002...ish. Busy new restaurant...not all the right components in place....hense...a free standing coat rack by the front door....full of heavy minks. Woman customer wobbles...and faints!....on her way out....toppeling over coat rack which bring the whole thing crashing to the floor.... manager and staff rush over....towels? water? 911?....in the mist of it all....another patron bystepping thru minks in a hautey manner.... "excuse me.....(elbows ems)....I'd like my coat please????" you can not make this stuff up!!!
  2. 'good luck' and 'all the best' maggiethecat!
  3. I'm glad it made you smile... as it's suppose to be 'all in good fun'
  4. which begs of me to ask the question.....do you guys make the customer wait on purpose when they send something back? inquiring minds wanna know!
  5. now didn't that feel good to get it all out? Yesssss!
  6. hehe...thanks for the 'tongue in cheek' giggle.
  7. I agree with you both Ypants and David....and have said the same thing here and in previous threads and was approaching tecolote in this manner....(this morning I can see how it wouldn't come off that way, but was very late last night and I was tired)...but what I was trying to say is, just let it go, don't get so 'attached' to what a customer wants to do with their food...not everyone is a foodie (someone who appreciate's the skills of a Chef) and wants to smother it with ketchup (which 3 out of 4 chef's I know will not even keep it in the house, ours included) or want it PLAIN because they are on a diet. My point, he paid the 28 bucks for it, and, yes, is paying your salary the least you can do is slice it for him (my 'whatever' was commented towards my own chef for not doing so)... Absolutely, shame on him, that's what I thought when I saw it go out. And every time he does something like that (his decision as an Executive Chef) shows me the kind of professionalism he has toward the customer. As I've said before, I too would rather work with a Chef that is as customer oriented as I am (GM FOH) and also do not think the kitchen should be an ego breading ground. I've just worked with too many Chef's that approach it in that way....and, to me, yes, it's a shame. Hope that makes my point clearer.
  8. breathhhhhh.....it happens all the time...ketchup, tartar...kill the dish. I had a customer tonight who only wanted the Rare seared pepper crusted tuna NO pepper ONLY with spinach NO oil, garlic, yadda yadda...which 3 other orders for the tuna for the same table came into the kitchen... this is it on the menu (which the other 3 had): Peppercorn Crusted Rare Tuna with boniato-queso fresco cake, avacado relish, and mango-black truffle emulsion $28- this guy basically got a tuna steak on a plate with plain sauteed spinach for 28 bucks. The chef would not even slice it for him as the others came. whatever....he paid for it. let it roll...they complimented the chef and appreciated your compliance to the dish.... diet people...tartar/ketchup people are just not foodies....
  9. I'm surprised people don't have any funny juicy stories!! Oh, well....I guess living in NY, I am full of them.... Here's another: A woman is complaining about her fish: 'It's not this and not that....it's overcooked, not cooked enough....underseasoned but too much pepper...." yadda, yadda....you get the drift. My then manager talks with her hands: "Well, we can take it back for you....cook it more, cook it less...scratch the whole thing...make a new one, less pepper..." she is motioning with her hands in front of the woman as she's speaking... The woman takes this as some sort of 'sign' swoops the salmon up off her plate and places it gingerly in the managers hand. Eyes start to blaze. Manager looks at the piece of fish now sitting in her hands, looks back at the woman: thru clenched teeth: "take that piece of fish out of my hands" woman: "oh...I...what????" "Nothing", the manager says...."Now you get NOTHING" storms off to clean over peppered fish off her hands.
  10. what I meant to say is did the event planner have you wash the flutes and reuse them later in the day.... I see now she was just having you fetch them out for her to use at another time. Yeah....that's just 'off'.
  11. so, tino27, did you hand wash the 75 (cheap) plastic flutes and reuse them?
  12. Sukie

    Healthy snacks

    a slice of turkey wrapped around a string cheese crudites, kalamata olives, flat breads and hummus cheese and crackers grapefruit snack packs
×
×
  • Create New...