That's why the runners and the waiters hated me. When they fire desserts, they should come and get it promtly. Our desserts are all about contrasts and compliments of temperatures, textures and tastes. When the customers return it because the frozen component melted or the poached pear got cold, I have to dish up another one, which means I'll run out faster, the restaurant loses money and the waiter gets rewarded by not doing his job. Actually, I never let him have it. I take the returned dessert back and give it to the line cooks.
Guilty... guilty as charged... I usually ask for my salad and my entree to be served at the same time. Then I eat the salad and let the entree cool off.
I don't like eating things that are red-hot off the stove. I prefer to savour the flavours at a pleasant "warm" temperature, without risk of burning my tongue.
However, I don't much like it (polite though it may be) when my home guests wait, though they're clearly ravenous, for me to serve everyone (myself last) and sit down to eat before they dare dig in. The poor things sit there gazing at the plates like starving vultures, and I want to beg them to just go ahead and eat!
If you're talking about food that has left the pass at the right temp and the customer lets it set there and get cold then I could care less. He's the idiot, not me. NOW, if the food comes up and I'm told " OH sorry, I should have told you to wait before you fired that." Let's just say this irritates me.
On the other hand, I can't count the number of times I've asked a waiter not to turn the order in yet because we want to enjoy our appetizer, but s/he does it anyway. We must then either give up the appetizer to deal with the meal or allow the meal to get cold while finishing the appetizer.
This is a frustrating situation for me too at the sorority. Imagine being in a position where the food is to be served by 5:15, and no bus boys. That leaves me with 40-50 serving bowls to set out. By the time I get the last table arranged the first one has cooled down considerably. And then, if the girls are a little late getting to the table...well, it doesn't look too good for me. Thank God they're sweethearts and don't blame me.
You know what else annoys me? When I eat with folks who descend on the food as if it were the last meal on earth and swallow before they chew or even taste the food they are putting in their mouths. They don't realize what an affront this is to cooks who took the time to prepare the meal. Sometimes, there's none left for me because I refuse to swoop like a vulture. I like to enjoy my meal slowly so that I can savor the food that was prepared especially for me. Plus my mother taught me table manners. To top it off, these folks keep telling me that I should change my ways because they think I am slow. And they feel entitled to free desserts and other baked items because I work in the food industry.
[ July 16, 2001: Message edited by: monpetitchoux ]
I'm a chiropractor. Free adjustments, anyone? I get invited to dinner and am sometimes expected to provide impromptu care. Please change into this gown with the opening in the back and step into the bedroom; I have personal questions that require answering. Sorry, not without a physical exam.
Yes, but, they invited me for dinner and asking for moolah seems a bit miserly.
"I am concerned for your health and safety...no treatment without a physical exam and current xrays." Using that approach avoids the money/barter situation and highlights my concern for the patient to get the most careful attention possible!
The health care profession is already plagued by its $$$ image.
Gosh, Kokopuffs. That is so rude for anyone to invite you to dinner and then practically ask you for an exam. Does it happen often? I would imagine that it does. Even here at Cheftalk we only ask you questions that relate to food and food products. And you have been wonderful in sharing your medical knowledge with us as a group. Thank you!
You know that there is probably a better way to do that. Lay out half the bowls, so the last ones do not get cold and then while the server is running those bowls, plate the next round. Its all about using your head. Sorry but 50% of this industry is about cooking, the other 50% is about politics and common sense.