If you send your food back, why? (calories, meal, chef)
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Really?! That's horrifying, I would definitely send it back and not return. What was it?
I remember not too long ago I read a man bought a sandwich at an airport crawling with maggots. In the picture, it actually looked like cheese. Imagine biting into it without looking.
This is why we rarely eat out, it's always disappointing or too many horrors.
I think a grilled ham and cheese sandwich might benefit from some grilled onions and I would pay double for a good mushroom/anchovy pizza.
I have refused food a couple of times but never wanted a replacement dish - I just notify the waitress at the end of the meal and expect it to be removed from the bill.
BTW - the dishes I returned were all spoiled, rotten green chili (bubbling with fermentation), slimy ham, moldy sliced beef sandwich, rotten shrimp, and chicken that smelled like fish.
Today we went to our favorite burger place, and the burger and fries were cold. We complained about it, and the waitress took our two cokes off the bill. It was so disappointing, we were looking forward to our lunch. I was torn about saying anything.
Once I ordered fried chicken with mashed potatoes and she brought back a chicken fried steak (different place). I didn't eat it; she asked what was wrong and I said 'oh nothing' lol. Once there was plastic cooked into my food, but I just pulled it out and set it aside.
Does anyone else feel uncomfortable sending food back, no matter what? What would make you send your food back?
I'm not shy about sending food back for any reason. Even if there is nothing wrong with it, but I simply don't like it.
There are times I don't. Like for breakfast if I sent back one item it would ruin the whole meal because i like to eat it altogether and the other items would get cold. Would have to be bad for me to send it back.
You should have gotten fresh, hot food, not comped cokes!
Anyone would be a fool to send food back because the kitchen will do terrible things to what's next sent out.
I'm not a meek person. I just know how kitchen staff think. I'm not going to eat someone's spit.
The key is to do it really nicely! But yeah.
For me, I hate it when gravy comes on my chicken - I know the odds are they are going to throw it in the fryer to get the gravy off, which it doesn't really, I have to be super-sweet and say PLEASE can I have a fresh one?
Wow, where do you guys eat?! I can honestly say, while I have recieved cold food, I don't mind, except fries, fries need to be served hot, smoking hot, I now tell the staff when I order fries, serve them hot please....
Once, I got an ice cream sundae, it was a hot melted mess. I can't even believe it
Was brought out like that. I sent it back, and actually told them not to bother, we left...
For me, I hate it when gravy comes on my chicken - I know the odds are they are going to throw it in the fryer to get the gravy off, which it doesn't really, I have to be super-sweet and say PLEASE can I have a fresh one?
The kitchen does not care how nice you are to the waitress. All that matters to them is you sent it back.
When I did eat out frequently for travel, I purposely, as a sole diner, went at slightly off peak dinner hours. This usually enables kitchen to do their job. Only time I can recall sending something back was undercooked meat, I like it medium to medium well and occasionally depending on the cook/chef they don't get it right before sending it out.
Most everything else (if one goes at non peak times) tends to be very synchronized on temperature / freshness. As to the horror stories above of maggot etc... that sounds like the stuff that happens at fast food or processed prepped type places more often than sit down ( I presume); airport establishments, convenience / delis / low end lunch counters / mall food courts etc....
Having eaten many times at wedding receptions (due to part time work) I do have horror stories of poor event food prep where the hall kitchen / caterer managed to make most everything unpalatable. I think it is mostly due to the Bermuda Kitchen trifecta (triangle): poor bulk quality (bad cuts), bad preparation (poor or no seasonings) and bad cooking.
first of all, i try to avoid making a scene or screaming at the server,
i will write a note, sign it, and invite the cook/chef to my table- most cooks/chefs are high strung/stressed and even arrogant,,,servers dont like bringing anything back, they get screamed at by the cook-
the note, is clear communication between the customer (me) and the cook- and i will also write, if this isnt corrected, i will give this note to the restaurants owner, and post it on facebook...
this has worked 100% of the time
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