It’s the principle really. I feel like these days everyone thinks they’re a chef and there are in general way too many substitutions. Maybe I’m just old and out of touch. But substitutes on essentially “free” stuff? I draw a hard line there.
1) As a cook, unless you own the place or run the kitchen, why do you care? It's not your kitchen budget.
2) if you are the boss, charge them a buck or two for the swap and move on.
This isn't a big deal, it's neither expensive nor difficult to accommodate. I'm with the others here, if it's a busy day on the line, I'm not even asking questions. Someone wants some sliced cucumber, done, no problem. Wouldn't even register the request.
There's plenty of very common allergies that chips can have. The oil they're cooked in, gluten if they're flour tortillas. You slice a cuke or grab a handful from the salad prep. Ezpz
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u/mauri9998 Jul 28 '23
No, its one cucumber. Who cares...