That’s the type I’m most likely to over- hear ppl doubting, since everyone knows about dairy intolerance, nut & shellfish allergies, celiac, etc. & sometimes cooks can think they just know Everything about food ;(. Thanks for posting!

Sure, the GF fad definitely hurts ppl who honestly require GF but those diners definitely don’t deserve a Larger helping of blame than restaurant staff if someone gets sick! ... I still think that if the customer says they can’t eat something we should trust them & assume they are telling the truth (!) instead of…

As a cook, I take allergies Extremely seriously. I know ppl that have life threatening allergies (who doesn’t) and i really don’t want anyone to get sick. So I preface this reply with that....

Lol, that still happens sometimes! And to be fair, getting stiffed majorly bites!! I definitely think that if servers were more accountable to the restaurant’s well being as a whole (and less to the tip providers) it would help restaurant morale & culture a ton!

Thanks! That’s the one I remebered hearing about. It would be tricky to get a restaurant in a 2.13 state to pull it off— that would seriously change payroll! But I still think there's a chance that it might work. Thanks for finding the link to that article!

Thanks for sharing that. I suspect the Linkery was in fact the restaurant I read about! Did I get my facts straight?

That is the worst part I think— even if you work in a place with high prices if you have lotsa asshole customers, you really have to suck it up and a big(ger) paycheck doesn’t always feel worth it! Doing away with that power that the customer has on a 2.13 wage server would be a big step in the right direction. I…

Yeah, I'm curious to go find his whole article, but that snippet seemed totally clueless. I wrote a big thing about that model in a response up thread to mumps if you want to weigh in. Have you heard of places that did that & found it worked out??

Short answer: The 2.13 server wage that exists in much of the US, combined with the expectation of at least 15% (but often much higher) tips is why this happens.

Now I’ve never in almost 20 yrs seen spitting or any defining happen, but I knew a kitchen girl 10yrs ago who told me that once, in the 80s I think, she saw a country club chef wipe a salmon on his nethers before sending it out (that salmon had been sent back twice for nitpicking the exact temp.) Which frankly, I…

Chez stinky?

There is a lovely lime basil variety — derived from thai basil not Genoese - that I was thinking of for the pizza, but generally I agree. Lemon or balsamic would fit better. Maybe with rosemary and marjoram in place of basil. With watercress.

Absolutely! Writing that made me want a big ole salad, or maybe a weirdo flatbread pizza. With basil and wild onions and some lime, hmm?

And the constant need for more extra-hot coffee. What is with that?!

So the other day, a customer got really mad because his wife hated her food (which had been comped already & the server had apologized & tried to offer a replacement) and the customer cursed & yelled at his server before storming out. It was Not something that happens ever & all the other customers in the restaurant,…

This should exist

Yes, that’s it! I knew they did another terrible thing. Those poor little guys *really* do not want to get eaten.

Yes it is, and I do love it any way one could think to serve it up, including with beets and bacon (doubt that one gets in trouble like the poor maligned death-poop root or rotty cheese!)

You surely know blue cheese is disgusting as well, mm? :)

Man, did we finally clear that one up?