Dining Out Pet Peeves

ellen4641


Why did the waitress last night at the Tilton Inn, NJ have to give me a dirty look when I asked for some more ice water?!?

Just say "sure", instead, okay?!???

I'm on meds that make me drink mass quantities of water, so if I'm planning on being there awhile, I ask for a pitcher, for me, up front. I hate when they fight me on it. It saves them time from having to check my glass. I once went through 4 glasses @ Friday's. Save us all time & me from being thirsty, bring me a pitcher when I ask for it.

1. No salt and pepper on the table
2. Delivering my overpriced ice tea but not bringing sugar/artificial sweetner
3. Leaving just enough paper on the straw so it's sitting in the drink getting wet

 

I have a brand new one.

I had lunch at a New Orleans style restaurant that I'll post about tomorrow.

Pet Peeve:

I asked the waitress if they could make a Sazerac Cocktail.

Her answer:  Sure

I watched her from my table.

Fill glass with ice.  Pour in Jim Beam, sweet and sour and a little more Jim Beam.  Garnish with lime and serve.

Although it didn't taste bad, it was NOT a Sazerac!

No bitters, no sugar cube, no Sazerac!

All she had to tell me was no.  Do Not Lie!

Edited to add...  And she had the nerve to charge me $9

We need a rant forum.

After taking a survey of 6 different internet sites for a Sazerac recipe (The all are fairly similar except for the quantities of the various ingredients, and none of them included Jim Beam or sweet and sour):
 
1 tsp sugar
1 1/2 oz rye whiskey
1 dash absinthe
2 dashes Peychaud bitters
2 dashes Angostura bitters
1 twist lemon peel
 
1/2 teaspoon absinthe, or Herbsaint
1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
4 dashes Peychaud’s bitters
1 small dash, a scant drop, of Angostura bitters (extremely optional)
2 ounces rye whiskey.
Strip of lemon peel
 
3 oz rye whiskey
3/4 oz simple syrup
Peychaud bitters to taste
absinthe or absinthe substitute
lemon twist for garnish
 
2 oz. Rye Whiskey (Old Overholt or Sazerac Rye is preferred)
½ oz. Simple Syrup
5 dashes Peychaud’s Bitters
2 dash Angostura Bitters
¼ oz. Herbsaint (Pernod can be used as a substitute)
1 Lemon twist
 
1 teaspoon absinthe, Pernod, or Herbsaint liqueur
1 teaspoon sugar, 1 sugar cube, or 1 teaspoon Simple Syrup
1 1/2 ounces rye whiskey
3 dashes Peychaud's Bitters
1 lemon peel twist
 
1 sugar cube
2 ½ oz. rye whiskey
2 dashes Peychaud's Bitters
1 dash Angostura bitters
absinthe
lemon peel

Looking at those recipes I figure that only ingredient she may have had was the lemon twist.

But, she used a lime wedge.

The drink sounds like a killer.  I'll probably hate it, but I really want to try one.

I have a new peeve.  When it's MY birthday and due to family bickering there is a "misunderstanding" about who is to pay the bill, and I get fed up and pull out my own card and pay for the whole thing and someone bitches afterward that I tipped too much.  

Marlene... try ordering a Ramos Fizz these days. Blank stares are in abundance.

mar52,

I had the almost opposite experience in ordering a Sazerac Cocktail at a Maxie's Southern/Cajun restaurant recently.  My waiter apologized in advance that they were out of Peychaud's Bitters and asked if I still wanted the cocktail.

If you enjoy anise flavor the Sazerac is a very good cocktail.  I love them.

Jim

Would Ouzo work?

MilwFoodlovers


Would Ouzo work?

Let's find out.

I've got the Peychaud and the rye, in fact I could make some up for a future WSM Smoke Day jello shot!

Why wait that long? 

Here's an interesting take from the servers POV:
http://www.rd.com/your-am...you/article169699.html

What You Need to Know About Tipping
20. If you walk out with the slip you wrote the tip on and leave behind the blank one, the server gets nothing. It happens all the time, especially with people who’ve had a few bottles of wine.
—Judi Santana

21. If you say, “Don’t worry—I’m a really good tipper,” that always means you aren’t.
—Chris

What Else We’d Like You to Know
22. When you say, “I’ll have the pasta Alfredo,” it tells me two things: You aren’t interested in trying new things, and you don’t eat out much. Restaurants put this dish on their menus because it’s “safe,” it sells, and it’s cheap to make.
—JR

23. At one restaurant where I worked, the salads were made up to three days earlier. They were sitting on a tray with a thousand other salads in the refrigerator. The waiters went back, grabbed a plate and some dressing, and handed it to the customer.
—Jake Blanton

mar52


I have a brand new one.

I had lunch at a New Orleans style restaurant that I'll post about tomorrow.

Pet Peeve:

I asked the waitress if they could make a Sazerac Cocktail.

Her answer:  Sure

I watched her from my table.

Fill glass with ice.  Pour in Jim Beam, sweet and sour and a little more Jim Beam.  Garnish with lime and serve. 

Although it didn't taste bad, it was NOT a Sazerac!

No bitters, no sugar cube, no Sazerac!

All she had to tell me was no.  Do Not Lie!

Edited to add...  And she had the nerve to charge me $9

We need a rant forum.

 
Jim Beam does produce a rye whisky. 

Tedbear


I can add one:
Restaurants that allow children to run amok.  By not requesting parents to restrain their kids from committing mayhem in the establishment, the restaurant management is allowing the dining experience for large numbers of people to become soured. 

Yes, I know that it is difficult to approach parents on this issue, but why allow that kid to annoy large numbers of people?  Isn't it better to take a chance at offending just the negligent parents than to chase large numbers of people out of the restaurant?

It's NOT difficult to approach parents on this issue. I do it all the time. Sometimes I even get applause from other patrons!
Conversely, when we sit near a family where the children are well behaved, my wife makes it a point to go to their table and compliment the parents AND kids on their good behavior. Back in the late '50's someone did that to us and it stuck with my wife ever since. Pass it forward!

Amen brother!

 As someone on the other side of the order pad, One of my biggest peeves is someone who says they are allergic to something when they are NOT. I recently had a woman order jambalaya with no onions ( I'm VERY allergic says she) when I told her that sorry but the stock-sauce was pre- prepared with onions in it she said well, thats okay if they are in the sauce, I just can't have large pieces!!  what the heck!?? 

AHI MPLS


 As someone on the other side of the order pad, One of my biggest peeves is someone who says they are allergic to something when they are NOT. I recently had a woman order jambalaya with no onions ( I'm VERY allergic says she) when I told her that sorry but the stock-sauce was pre- prepared with onions in it she said well, thats okay if they are in the sauce, I just can't have large pieces!!  what the heck!?? 

Sounds like my mother-in-law...claims that eggs upset her stomach, but has never said no to quiche, soufle, layer cake or any cake with eggs in it.

I have two of them and the first one is rather silly:

1) I know I am younger but I hate it when I am called "tiger", "sport", or any of the other cutesy nicknames when I am out eating alone. With no disrespect intended I find female servers are the most egregious when it comes to this. For some reason though it doesn't bother me when male servers call me "buddy" or "bro"...weird I know.

2) When I can clearly hear the conversation of a table all the way across the room. I mean really people, we are indoors there is no reason to shout. There is a little thing called indoor voices.

I really dislike when the "smells" of a server are strong, whether it be perfume, shampoo, lotion...and especially cigarette smoke. I hate when you can tell they just got back from a break. It can really ruin a meal if it's strong enough.