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25/07/17
09:26
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Originally posted by pintohoo
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"Probably HARDER to prepare the meal, with good flavour, by having to OMIT certain ingredients.
Not worth the risk of pandering to special requests, they could accidentally be served
something they are allergic to, or they might set you up for a 'sting" ?"
harder??
really ---------------- no kidding. I thought that was why one is a chef - to be able to make great meals with what one has at ones disposal - or to the taste of the diner.
as to not worth the risk?????
hmmm - well, serving food has always been risky ------- heaven forbid - they have to take all that time to wash their hands and clean the kitchen after closing as well-
pity, makes it harder.
Oh dear God ---------- lets get a grip here --------- we go into a restaurant - we pay probably 30 to 50 bucks for an average main - probably 15 to 20 for an entree - and end up with a bill per head or around 50 to 100 bucks
and a chef is whinging because people want to have something to their design
How about old cheffy get a bloody grip --------------- his business is to serve.
If he wants to 'serve' and doesn't like the way people are ------------- take up tennis.
You 'serve' people what they want ------------- end of story.
If you have the odd pain in the bum person - then, fine - have a whinge after work - but, he is saying that people on mass are annoying him ------------
helbloodylow -
cheffy cheffy cheffy --------------- if most people are wanting what you don't like to provide -------- sorry old sausage - it's time to change trades.
Anyone who has been in retail anything will tell you that one has to be special to be able to provide to the public well - you have to love people, you have to love their foibles, you have to love their individuality
breaking news (again) - it's a service business
May I suggest to the chef - that if he wants to cook for a living - but, doesn't want to pander to what he says the majority of people are expecting - then, become a cook - the army would possibly suit him - or a homeless shelter.
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You're so far off the mark here.
"PICKY eaters, dieters and food snobs are claiming to suffer life-threatening allergies so they can demand customised meals at top restaurants."
"claiming to suffer life-threatening allergies". Stick to the topic.
"Re: allergic diners driving restaurants and cafes crazy "
Talking about people being ALLERGIC to certain foods, not their taste requirements.
So get off your high horse and read what the thread is about, not what you WANT it to be.
I'm POSITIVE you argue, just for the sake of arguing.
"really ---------------- no kidding. I thought that was why one is a chef - to be able to make great meals with what one has at ones disposal - or to the taste of the diner."
O.K. So customer #1 is ALLERGIC to onions.
Nearly every meal, soup, pie, spag bol. etc. calls for onions in the recipes.
Onions are cut with a knife, so are other foods.
If you are TRULY ALLERGIC to onions, don't eat at a busy restaurant
if even a hint of onion, can cause an allergic reaction. Eat at home.