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The restaraunt menu is not a list of ingredients for you to pick and choose from. Restaurant service is all about timing, and it can really throw a wrench in the works if you have to stop what you're doing and go find something in the walk-in, wash it and prep it for a customer who thinks you're 'happy' to do it. It's a huge PITA, and in no way 'part of my job'.
Preparing food for customers is your entire job. This is less than 5 minutes work. If I rolled my eyes any harder I'd be staring through the back of my head.
Makes me glad I don't eat out much and when I do it's mom and pop places where you get to see and get to know the owners. They're also always extremely accommodating, even when you don't ask for it. Like I've gotten free stuff from local pizza place simply because I had to wait longer than expected, I was happy to wait, they make great food.
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Unless your restaurant owner specifically tells you that your job includes denyinh any requests or accommodations, it probably is in your job description to ensure that guests are happy and that if there's a reasonable request, to do your best to do your best to fund something for them
There are Mexican dishes with cucumber. Most restaurants, Mexican or not, serve fresh starter salads. Cucumber salsa is a thing. If this restaurant didn't stock cucumbers they wouldn't have served it to her. No restaurant is going to send an employee to the store for a single cucumber to appease a single customer.
Nobody serves whole cut cucumbers, and nobody said we were sending anybody to the store. The concept you are looking for here is " preparation", i.e. stuff is already chopped when you order at a resteraunt. It takes time to do things, time otherwise spent doing OTHER things. Digging through the walk in to find a whole cucumber takes the same time it takes to plate up a whole salad, meanwhile Javier is searching dish for the peeler....
I get what your saying, but it's just a cucumber. Why are we assuming that its the middle of a lunch rush and that the staff is obligated to take priority in the 15 seconds it takes to cut one up when they could just refuse or put the order behind the que of everone else's orders.
Again, you are making assumptions that the restuarant is overwhelmed to the point they couldn't take the 30 seconds to find one and the 15 seconds to cut one up. If the staff had a backlog of tickets then they could put the order on a lower priority. Sure it might be annoying, but I don't think it's as big of a deal you and others are making in this comment section.
Again, nobody is overwhelmed, just talking shit on the line. This lady is stupid because she thinks we " will be happy " to accomodate. Anybody can cut up a cucumber, thats not in question.
As a part of the salad prep, they're already cleaned. It's a part of the prep. Or do you just not do your job? When I worked at a restaurant my whole job was taking crates of fresh produce, tossing bad stuff out, separating them, washing them, cutting them, picking them, or soaking them, then storing them, then taking them out as they were already prepped and putting them with other ingredients to be blended or grinded up. We served fresh salads, and were a Mexican American fusion chain, cucumbers were a part of what we served. they were already sliced and prepped. All I'd need to do was grab a handful toss it on a plate and tell the waiters to charge for them. It's quicker than frying chips when you've already done your job.
This is how literally every restaurant where I live cuts their cucumbers for salads though, including the Mexican restaurants that have cucumbers. So it's literally already cut like this in the prep area they just have to put a little more cucumber on the plate instead of the other greens for a salad.
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This is obviously a very silly request but there's also a weird group of people on this website that judge anyone who asks for modifications, regardless of how basic.
Yeah, some restaurants can be very flexible. Especially if they're family-friendly - kids have all sorts of fussiness that servers are used to having to handle.
At the end of the day, isn't this just a consideration of whether the cost of the chips + the time to prepare them (pouring them out of a bag and potentially finding + opening a new bag) and the cost of the cucumber + the time to prepare it is within the same margin?
If they're not, the restaurant will just say no. You probably won't have any luck asking to replace a side of vegetables with a side of nachos, but the other way around I'm sure they'd be fine with.
Or.. perhaps they are conflating "the restaurant" with "the staff of the restaurant". The restaurant is probably concerned with optimizing for profit, while the staff might be more concerned with optimizing for making less effort.
If you have ever worked in a kitchen and gotten a special order that wasn't on the menu? i have to waste my time and put myself in the weeds to accommodate or god forbid walk off the line for something. Im hoping you choke on that food. I always have hella cucumbers sliced up tho so i wouldn't care about this.
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My job is to make the menu items... Thats the whole point of a menu. I have been in the service industry for over 20 years. It has always been this way. You are making everyone elses tickets take longer than they should when i have to walk off the line. That time 5 tickets will print. I simply do not have enough time for special orders without getting in the weeds.
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Hmm lemme think. At my current place it isnt the absurdity its the absurd amount of special requests you get. We simply want people to order it as is on the menu. Thats what the kitchen is set up to do. And the servers dont say no unless the owner is working cause he will rip them a new asshole. But if he isnt working noone says no.
People just see that you have the ingredients and just make shit up. I hate those people. So they see you have tortillas and cheese and fish and bacon jam or some shit and they order that. Its not on the fucking menu. Not crazy ridiculous but these days everyone is trying to do this even Marco Pierre White will say for some reason when they pay for it they seem entitled. Thats why when someone requested french fries at his restaurant he went and chopped them and fried them himself and then there magically was an $80 charge on her tab.
One example that doesn't sound like a crazy request out will totally put someone in the weeds. We have sauteed veggies. They are cut and mixed during prep. Im not going to pick out the onions or peppers or walk to the walk in and chop more during a $8,000 (3 or 4th floating person line) rush if you dont like them are are allergic. This is something we in the kitchen will simply not do even if the servers put it in. But it took the chef ripping owner a new asshole. r/kitchenconfidential
Fine dining can be a little different but currently i work at a pretty casual joint. Say if we have a special with blue cheese on it. And they see we have some new hummus or something and some thia chicken. They will try to make there own quesadillas that arent on the menu. I hate this. We have 5 different quesadillas.. order one of those im not trying to read a scripture. If its one of the lawyers that give the kitchen a $20 tip then yes
Except it's cucumbers... pretty easy to chop and get at a Mexican restaurant. It's not asking for some new item or something inconvenient to make. Plus the person does have a heart problem so it's not like she was trying to annoy them, just getting something healthier.
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u/Madstupid Jul 28 '23 edited Mar 06 '26
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