Snark it like you stole it!

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This is when I was young and stupid. I don't do that stuff anymore. I learned drinking at work really helps alleviate any tension between guest and kitchen. The food turns out a lot better too.
 
crimsonfalcon07 said:
+1 to what tradewater says. If you're in the food service business, you need to be providing SERVICE, not making judgments on other people's preferences. You cook what they want, and you deal with it if you think they're ruining the food. If you want to be able to judge them, you should be inviting them over to dinner at your house, where they eat what you cook and like it. If it's in a restaurant, the customer is always right. I'd have fired you in an instant if I ran that restaurant. I've been on the receiving end of shenanigans like that, all because the kitchen screwed my order up (ordered a triple, came with two burger patties instead of 3, asked POLITELY if I should have gotten a third, and ended up with nasty stuff in my burger). I did nothing wrong asking for the food to come as I ordered it, and frankly, I'd be surprised if this guy didn't order it well to begin with, in which case that was YOUR screwup, not his. Let's just say, in my case, it got up to a senior VP of the entire company, and the entire franchise was emptied out, and I was offered free food there for a year. That's how inappropriate that behavior is.
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It was actually the server's screw up. The ticket didn't specify how the steak was to be cooked and our default was to cook medium rare for rib eyes.
 
I never spit in anyones food in my 7 years in restaurants.. but anyone asking for well done got the oldest, driest piece of meat in the walk in.. people that talked crap because I was a restaurant worker got to wait for anything and everything... If you make less than $2 an hour and depend on tips for actual money, you tend to stop wasting time on the obvious non-tippers. When i was an assistant manager and manager of one restaurant I would get ass chewed about once a day over the most minor offences.. I would get people that could not remember anything on the menu, had no receipt, and didn't look familiar tell me how they "ate here last night and we messed up everything" so they need 4 pizzas delivered to their house for free.. people will try anything to get free food. I fired a guy for spitting his copenhagen in everything from sauces and dough to the dishwasher.. I worked in one seafood kitchen where nothing was ever thrown away if it fell on the floor. I even reported one place I worked at and they got shut down by the health department... Restaurants are nasty places.. one semi steak house I worked at I saw the main chef fight a rat off a pile of steaks with a pair of tongs... I only eat out at a few places, but I never think that everything on my plate is farm fresh and prepared in a sterile environment..

If you haven't seen it before, Waiting is a pretty damn funny movie... This clip has a F-bomb at the end.. I can edit the link if that is an issue.

[video=youtube;AnfOnueJ8SQ]http://www.youtube.com/watch?v=AnfOnueJ8SQ[/video]
 
There is a certain risk you take when you eat out. I will admit after working in a restaurant I eat out less,and tip better. I don't expect my food to be sterile prepared, and I don't care. As long as it isn't visible and I don't get sick from it then it is whatever.
 
I dont know whats more disturbing... The fact that people spit in others food, or the fact that some people dont care if there is spit in their food LMAO

Come on Cbear thats nasty bud!!!!
 
It's not only nasty, it's cowardly.

Let's move on to more pleasant subjects. Damn.
 
tradewater said:
Let's move on to more pleasant subjects. Damn.
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Yes, let's!

Angie scored a couple food-grade 15-gallon carboys off Craigslist for a good price. Which means that soon I can start a serious batch of homemade wine... :thumbup:

cbwoods67 said:
I am interested in exactly one of those ingredients. :D
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Cool, I'll save some spray-on bed liner for that other thing we talked about ;)
 
Ray Settanta said:
Agreed. Like speculating on whether Guyon actually does shave his ankles.:D
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No. Murphy shaves them for him.


james terrio said:
Yes, let's!

Angie scored a couple food-grade 15-gallon carboys off Craigslist for a good price. Which means that soon I can start a serious batch of homemade wine... :thumbup:



Cool, I'll save some spray-on bed liner for that other thing we talked about ;)
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Bed liner wine doesn't sound that good. It probably is though.
 
Man I want me another BK9, I need me another 1095 chopper period though....but i think i found someone who will let go of like new BK9... but is it worth trading my bk17 with custom scales and sheath? Im way more into drop points than clips in small knives, but with these scales and sheath this thing rocks, But i am having a couple more sheaths made from 710 so i will still have some of his work. And i need another 1095 chopper with atleast 9" blade. I have plenty knives in the size range of the tweeners but no 1095 choppers anymore.

Ah to trade or not to trade, i go thru these same types of debates weekly.

2t55.jpg
 
Thanks Dubz, I've tried.

Todd's phone camera is screwed up, so I had to post them.
 
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