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You must have been in some pretty shabby places. I've never, ever known of a restaurant that didn't have at least one manager in the kitchen at ALL times whether it be the EC, KM, AKM or floor supe.
Restaurants without someone of authority in the kitchen at all times spell disaster and financial ruin. No wonder you've seen people act horribly towards someone's dinner.
My Mom, Aunts and Grandfather all have owned/managed restaurants for years and it's not the norm to have a manager in the kitchen at all times. Are you perhaps not in the US?
One of my co-worker frequently sends food back. He ordered steak and it was too pink for him so they made it more well and then he sends it back saying it's too dry and no seasoning. He sent the creamed spinach back because he said it was too oily. This is coming from a guy who prefers dominoes pizza over other places.
I think restaurants should have a black list, some people should be on the list and banned from entering.
One of my co-worker frequently sends food back. He ordered steak and it was too pink for him so they made it more well and then he sends it back saying it's too dry and no seasoning. He sent the creamed spinach back because he said it was too oily. This is coming from a guy who prefers dominoes pizza over other places.
I think restaurants should have a black list, some people should be on the list and banned from entering.
I don't even want to know what has been in your picky coworkers food.
One of my co-worker frequently sends food back. He ordered steak and it was too pink for him so they made it more well and then he sends it back saying it's too dry and no seasoning. He sent the creamed spinach back because he said it was too oily. This is coming from a guy who prefers dominoes pizza over other places.
I think restaurants should have a black list, some people should be on the list and banned from entering.
The customer is NOT always right. The picky co-worker needs to eat at home, not torment the wait staff. If you're someone who is constantly sending something back, I will comp you maybe once. If you come back and I recognize you, I will quietly let you know that you will neither be seated nor served in my establishment, and exactly why.
One of my co-worker frequently sends food back. He ordered steak and it was too pink for him so they made it more well and then he sends it back saying it's too dry and no seasoning. He sent the creamed spinach back because he said it was too oily. This is coming from a guy who prefers dominoes pizza over other places.
I think restaurants should have a black list, some people should be on the list and banned from entering.
While I think you're entitled to receive the food you ordered to your preference, this is far too much. Cooks/chefs should be skilled, but not psychic.
I rarely order creamed spinach while at a restaurant for the simple reason that I prefer my creamed spinach with far less cream than is usual in restaurant version of the dish. I far prefer my homemade version 97% of the time, so I don't even bother in restaurants. I would never order creamed spinach then complain it had too much cream.
It never fails to surprise me how many people expect restaurants to cook meals exactly how they would cook them in their own kitchen, then get upset when that doesn't happen. If you're that attached to your homemade versions, then save yourself the cash and annoyance of the staff and just cook the dish at home!
I have sent food back a few times over the years. But after hearing such horrendous stories of what the kitchen staff may do to the new plate, I stopped sending food back years ago. I simply don't eat it. Then, when the waitperson or cashier asks, "How was everything?" I tell them--and I request to speak to the manager. I don't get ugly about it--I don't yell, make a scene, or insult anyone. I try to do it discreetly. I just firmly state what specifically was wrong with my order. Then I negotiate a discount for the uneaten food, and pay a reduced price for the food I did eat. And--I never complain about a dish/recipe that happens to be different than how I cook it, or prefer it. I only let them know if food that is supposed to be hot was cold, or stale, rancid, had a hair or other non-food object in it, or with meat--if it's undercooked.
A head cook? In what decade the 1980s? Restaurants now all run with someone of authority in the kitchen. Most likely the EC, SC, KM, or AKM. It is too expensive and foolish not to. I seriously not have even heard or a head cook since the 1980s. Maybe early 1990s. Even fast food always has someone supervising the cooking and expediting.
Sorry but you just don't get around very much.
I work where food is made fresh and many times from scratch. There is always a main cook who prepares soups, sauces, home made pasta's, etc. He is in charge of ordering all ingredients and would never be bothered with some hired kitchen manager who doesn't even know how to cook.
Of course a chain restaurant will probably have a kitchen manager but that is why I would never eat at a chain restaurant, let alone work there.
I stopped sending food back years ago. I simply don't eat it. Then, when the waitperson or cashier asks, "How was everything?" I tell them--and I request to speak to the manager. I don't get ugly about it--I don't yell, make a scene, or insult anyone. I try to do it discreetly. I just firmly state what specifically was wrong with my order. Then I negotiate a discount for the uneaten food, and pay a reduced price for the food I did eat.
When you do that, your server "pays" for something out of their control(kitchen competency).
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