ANNOYING DINERS~ EVERY RESTAURANT HAS THEMMY TOP 8
People that keep ordering food even after the kitchen has closed
OMG these are the diners that piss me off the most. After the servers have been told that the kitchen is closed, they sometimes continue taking orders (more tips for them…more work for us). After I have put everything away, turned off everything, and cleaned my station, I hear that nerve wrecking sound of the ticket coming out. And I want to go home! But no…I need to take everything back out, turn on the ovens, bring back the plates, bring back a cutting board….and prepare their damn food because some people don’t know when to leave.
Sometimes I just want to tell them to go home, so we can all go home too. There are diners that hang around with no intention to leave even after all the other tables have left and even most of the staff has gone home. I think the person that suffers the most with such diners is the dishwasher. They gotta wait until the table has finished chillaxin’, eating, talking, and chillaxin’ and hanging out some more…sometimes until they need to be thrown out.I once had a guy call the restaurant saying that he will be coming in for desserts. He was told that the restaurant will be closing, but he wouldn’t take no for an answer and insisted on coming in. I think he even yelled at the person taking the phone call. I was already done putting everything away and starting to clean at the time. The item(s) that he came in and ordered takes some time to make, so I had to stay an extra 20+ minutes for a customer that doesn’t understand the concept of restaurant closing hours. I almost wanted to spit in his food lol (just kidding…even with people that annoy me, I don’t think I could ever spit in food). I looked out the window to see who this mofo was that I had to stay late for. It was some old guy (70’s or so) with his wife or whoever she was. So yeah…they stuck around way after closing hours.
People that stick their noses in the kitchenThey call it BOH (back of the house) for a reason. Unless it’s an open kitchen, there are things going on in a lot of kitchens that the public shouldn’t see or would want to see (if you know what I mean, chefs). What goes on in the back should stay in the back, not for public display. People sticking their noses in the kitchen to make a complaint about their food should address it with the FOH and deal with it in the front. I feel like the BOH should almost be like a restricted area, off limits to the public. And heck, we work with dangerous equipment everyday. The slightest unnecessary distraction can even be dangerous at times.
People that want to substitute everythingIf I don’t already have certain items at my station because I don’t normally use them, the diner requesting substitution is making me go out of my way and grab additional items to please him/her. On a slow night, I don’t really mind. But when it’s super busy and I need to run upstairs or something (while falling behind on an order or two because of their pickiness), it kind of ticks me off. Why can’t people just eat the food with what it originally comes with?
People that want to talk to me when all I want to do is use the restroom real quick and get back to serviceWhen it’s busy, I don’t have much time to even pee. I’ll usually get someone to cover for me (for no more than a minute or so), do my business, and then hurry back. In establishments without separate restrooms (one for staff one for customers), it’s likely to be bumping into customers that want to chit chat. They will be like “Hi! Everything was so delicious tonight. You guys did a great job. And blah blah.” Sometimes they will keep wanting to chat when I need to rush back into the kitchen. And I almost feel obligated to be polite to them when they’re around, like opening doors for their asses or letting them use the restroom first when there is a line. When there is a rush in the kitchen and I am out to pee and pee only, I could care less about all that politeness crap towards the customers (I don’t act rude to them, but just saying that I could care less about it when I am in a hurry and need to pee asap). My only job is to prepare their food. I am not there to be all polite and kiss their asses. That is what the servers are there for.
People that make up all sorts of allergiesI don’t understand why some people make up fake allergies. It seems like become the new thing to do in the past decade or so. I mean, of course there are people with real allergies, but I think there are people that just want to go along with the hype. They can just say they don’t want a dish containing a certain ingredient. There is some lady that always comes in that claims to have so and so allergies. We think it’s a lie because we saw her eating a dish that contained that ingredient that she claimed to be allergic to. She didn’t die, didn’t complain…so something is weird. I think the weirdest allergy I’ve heard about was of black pepper. But apparently, there are people that are allergic to black pepper. And we put black pepper in almost every savory dish.
People that send dishes back to the kitchen AFTER they receive it just to have it SPLITReally? Cant they do that for themselves if given extra plates and knives? But noooo…they want it sent back to be professionally split, like it’s really going to make any difference whether the kitchen staff splits it and plates it again into smaller sharing plates or if they do it themselves. If they wanted it split in the first place, they should have asked for it ahead of time. It’s kind of ridiculous to send it back when the kitchen is going to do the exact same thing that they would be doing by themselves at the table anyways. When I am slammed with orders during a rush, something petty as this really annoys the hell out of me.
People that ask for nonstop extra items“I want more bread”
“I want more sauce”“I want more sides”
Once is understandable, but I’ve had customers asking nonstop for extra crap…like as much as 5-6 times. And then we have to start charging them for the extra extras. Once, a lady asked for extra caviar. Caviar is not cheap and is usually portioned to an exact gram. She wanted a freebie extra caviar. I asked the server if they were charging for the extra caviar. The answer was no, so I generously (NOT) dabbed a booger amount.People that want to recreate a dish just because of their personal preference
When it comes to certain dishes, you don’t mess with the original. Making alterations for a diner’s personal preferences will completely turn it into something other than what it was meant to be. Sometimes it will break a chef’s heart to send out a dish that is anything but their vision.So yeah..this is my top 8. It’s the stuff that turns my hair gray and gives me wrinkles. I may sound a little whiny today, but it’s one of those days I feel like the customers made me have had it with the food industry. But then again, I also realize that no matter which industry you’re in, there are always going to be folks that are annoying and difficult to please. There’s always going to be people I want to slap no matter which industry I go into lol.