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This is a question Crap meals out

I'd chosen to take my in-laws to one of my favourite restaurants, only to discover it had changed hands the week before. We waited half an hour to get menus. The waitress broke the cork in the wine we ordered. She got our order wrong. The food was luke-warm, mine was overcooked, the rest was undercooked. After waiting another 40 minutes for the last course, we were told that we couldn't have any as the chef had "forgotten to de-frost the puddings".

Let's just say they didn't get a tip. Tell us of your crap meals out.

(, Thu 27 Apr 2006, 14:22)
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Having worked in most of them, I tend to avoid the dodgy resteraunts in Belfast, but here's a story for you
I was working as a KP/pref chef in this small resteraunt with two chefs and on this particular week one of the chefs was on holiday, so one chef was working every shift.
He was in from 9 until 11/12 every day as we had a lot of lunchtime business, and by Thursday he was feeling pretty knackered. After the lunchtime rush he adjourned to the neighbouring pub for a pint or two and returned to work seeming somewhat more sprightly. Just as customers were starting to appear for dinner he was in the kitchen, chopping chops with his chopper, he said something to me and I turned around just in time to see him whack the cleaver right into his hand. So he's standing there in the middle of the kitchen, holding his hand which is litterally spurting blood, the waitress has dropped her plates, he's screaming, she's screaming, the manager has just walked in and is blethering like he can't figure out what's going on, I'm laughing and trying to find a cleanish cloth to wrap his hand with and here's how this is a crap meal out, this resteraunt has an open kitchen.
That means the customers have a full view of this scene just as they're tucking into their brioche, they're sitting there, open mouthed as this 6 foot 5 frenchman screams like a little girl and gets the wrong kind of claret all over his whites and the manager blubbers like a fat kid who's just found a sheeps lung in his luch box (don't tell me you've never played that trick at school)
We had to ask the customers to leave and we closed up early, the chef returned to work the next day with severed tendons and a fractured thumb, I was promoted to "assistant chef" for my trouble, and the resteraunt itself closed a few months later due to managerial incompetence.

So remember kids, always keep your eye on your chopper when you swing it.
(, Sun 30 Apr 2006, 18:22, Reply)

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