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Vent: Had a server tell me my plating was wrong right in front of a customer
I was working a Friday night fish fry special last week, and a new server pulled me aside mid-service. She pointed at a plate of walleye and said I needed to put the lemon wedge on the left side because "that's how the head chef does it." Thing is, she was standing right next to a regular who had ordered from me for years. I just smiled and moved it. Has anyone else had front of house staff try to correct your cooking on the fly like that?
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sagey691mo ago
Did that server stick around to see if the customer even cared? Bet she didn't. I get it, head chef's rules, but pulling that during service in front of a regular is bush league. If the guy's been eating there for years, he knows what he wants. Moving a lemon wedge is a nothing burger. She needs to learn when to keep her mouth shut and let the line work.
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Did this server stick around to see if the customer even cared? I'm guessing no, because the regular probably didn't notice or give a damn which side the lemon was on. Half the time these rules are just some made-up thing a chef got obsessive about in the weeds. If the food is hot, cooked right, and the customer has been coming back for years, moving a lemon wedge side to side is a waste of everyone's energy. You handled it right by just moving it, but I'd be getting that server back and asking her if the customer ever complained about the lemon placement before.
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