Unless you want the staff spitting in your food, we would avoid asking for the following things. Here are the special order modifications chefs hate the most and why.
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Anyone who has ever worked in a kitchen knows this is one of the most difficult dishes to execute properly.
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This delicious Spanish cucumber-tomato soup is meant to be served cold, but asking the chef to chill it to −459.67 degrees Fahrenheit puts a strain on the coolers.
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Chefs take extreme pride in their beautiful plating and serve up the perfect amount of slop for the presentation.
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Diners tend not to realize removing the tomato from the house burger is an extremely laborious process that takes three hours at least.
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Just know that the “corkage fee” will be about $2,000 for that request.
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Storming the kitchen and demanding “more munchies for my mouthy” is an insult to your server, who relies upon the tips they receive for providing table service.
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Few kitchens are supplied with enough lumber to construct a birdhouse at a moment’s notice.
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Chefs don’t know how to prepare that and are shocked that you were paying attention when the waiter announced it.
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Kid, no way you’re getting a shiv unless we see money upfront.
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Do you even know how this is messing up the flow of service?
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There’s nothing chefs hate more than moral inconsistency.
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Unless it’s a small courthouse-type thing, arrangements like this are probably best made a couple months in advance.
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It’s not a chef’s responsibility to make you feel like a brontosaurus.
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The process of returning toast to bread takes three days, and unfortunately, it is almost never worth it to a chef.
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It’s extremely difficult to get the salad to sweat the perfect amount, and even when it does, the perspiration lasts for only a few minutes.
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Look, the chef knows what they’re doing, and rat penises are part of the delicate balance of flavors in the dish.
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Fuck you.
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Do you know how long that takes?
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The Domino’s pizza delivery guy is always late.
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Sir, the kitchen has been closed for over an hour. Who even let you in?
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