Mods from hell

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Joined Oct 29, 2016
Alright guys. What's your policy on mods? I have a pretty open policy to current menu items, but I won't allow create your owns. The owner is the opposite. I feel you control your own clientel. I'm catering to people who like food outside the normal Applebee's bull.
 
4,199
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Joined Dec 18, 2010
i assumed it meant "modification". As in, "I'd like a Big Mac, no cheese, and ketchup instead of catsup".
 
4,763
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Joined Aug 21, 2004
My policy on mods is that the person who signs the paychecks determines the policy.

When I had my own place, I was completely open to mods of any kind up to the point of where it would compromise the kitchen's ability to be able to handle everyone's meals without loss of quality and/or speed.

Even though I changed the regular menu and the 5 course degustation menu on a weekly basis, I would have people come in that because they had knew me and had respect for my creativity and abilities, would ask if I could just start sending out courses of whatever just as long as it wasn't on the menu at the present time, and to stop when they said 'enough'. While it was at times a PITA, it was also an extreme compliment and a challenge, and I enjoy both. So, as long as no other guest's experience suffered, I would happily comply. There were times when I have to say 'sorry, not tonight", but those times were few.

I like to push and test myself; and mods do that. Being comfortable is over rated and non-growth oriented.
 
984
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Joined Jun 23, 2015
i assumed it meant "modification". As in, "I'd like a Big Mac, no cheese, and ketchup instead of catsup".
I assumed the same thing.  Just saw the word hack on another website.  It is a new language out there.
 
984
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Joined Jun 23, 2015
"When I had my own place, I was completely open to mods of any kind up to the point of where it would compromise the kitchen's ability to be able to handle everyone's meals without loss of quality and/or speed."

Cheflayne,

     This is exactly the kind of place that gets my repeat business. 
 
1,835
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Joined Aug 15, 2003
You pretty much have to accept them. Hard to tell customers no, and there aren't any of us on here that switching out a starch or sauce would compromise our "art." I may get annoyed, and I may get frustrated, but I'll still do it. Kind of what the hospitality business is all about.

Sometimes they can get silly, yes, but as long as the customer pays, leaves happy, and comes back, that is what's important.
 
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Joined Dec 23, 2004
It's annoying at times but I really don't like to use the word 'no' to a customer.  As has been stated before I draw the line at stuff that compromises our ability to serve other guests in a timely fashion and I will charge a customer for mods that cost me money (eg subbing shrimp in place of chicken, double portions of proteins, etc) but I'll do prepare anything a guest wants if it's within my ability to do so.
 
34
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Joined Oct 29, 2016
After much deliberation, I have to admit I was in the wrong. I have since changed my policy to be more flexible with customer requests. I still draw the line when necessary but I have definitely become more lenient. Thanks for the honesty.
 

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