Chain Restaurant Preference

they don't really ask you to leave do they? That's the dumbest shit I've ever heard and I don't believe it.

That's asinine and unprofessional. Getting upset over someone fucking around with the menu is one thing, but throwing someone out because they asked for no tomatoes is some primadonna shit.

I don't believe it either

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Originally Posted by Advocate

Cooks are not allowed to veer off the path. That's why they are cooks. They cook what the menu and the recipe call for. CHEF'S on the other hand can and will veer off.

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Ruth Chris is a chain, meaning there are many of them throughout the world and they are known for their particular style. Perhaps a chef would be trusted and encouraged to add their own signature dishes as a special but wouldn't the menu have to adhere to the franchises reputation? wouldn't this fall in the category of "chain". Are you trying to polish a turd here?

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Originally Posted by Advocate

When you go to a restaurant with a caliber like Ruth Chris or Morimoto's. Typically, they will throw you out or tell you to deal with it. In fact they will politely ask you to leave. If you go to a place like Red Lobster or Olive Garden (high class eating!). They will adjust accordingly, cause really the ingredients are shitty to begin with.

Just sayin'.

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Bullshit... now you're talking out of your ass to make a point. Never in my life have I felt almost thrown out of a high class restaurant because I had a special request. I'm talking food allergy/personal dislike. Not rewriting the menu, just not adding a particular item to the dish. Matter of fact, the higher the caliber of restaurant the more professional and accommodating I've found the waiters to be. Maybe they go back in the kitchen and curse me out, perhaps a lil special sauce... but never rude to my face.

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Originally Posted by Advocate

No shit. Just like you saying you used to work as a server. Here's the difference with a waiter and a server. Did you plop the menu down on the table and go over the specials of the evening? (server)

OR

Did you highlight individual items on the menu and explained what goes into those dishes and how its prepared? Did you also include in your descirptions which wines and imported beers go well with each dish? (waiter)

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I actually did a little bit of both as I learned the menu more and more and watched how the other waiters were. It was a decent sized (busy) place with a few waiters, they didn't bother dissecting roles. You handed the menus out, suggested, explained, recommended, etc.

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Originally Posted by Advocate

The difference with a chain restaurant and a high class eatery is simple. The seat time.

If you see a line out the door and hear in a span of 5 minutes 4 tables called. This is a chain.

If you hear ONE table called in an hour and the host tells you before hand the wait time is at least 2 hours. OR she tells you to reserve a table for the next day. This is a high class eatery.

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OR... if I go on the franchises website and it says "locations" and there is more then one, it's a chain.

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Originally Posted by Advocate

Then really your opinion is null and void. If you never eaten there how can you have an opinion like what you said here. You never eaten there and yet you KNOW how its run and how the food tastes.

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why not back up a bit and remember the point of this whole discussion before responding to me. We're talking about asking a waiter to remove a particular ingredient from a dish and the cook/chef doing it (if it's not already pre-made/prepared) not the logistics and quality of the Ruth Chris Steakhouse Franchise. Unless Ruth Chris operates in a fashion like no other restaurant on earth, I don't see how not eating there makes a difference either way. To simplify it for you, would I need to have gone to a particular movie theater to know I can ask for no butter on my popcorn? would my opinion mean nothing to assume this? is this the one movie theater that won't make the patron happy and just not squirt butter on the popcorn?

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Originally Posted by Gohron

Advocate sums it up nicely. I mean, if I get some bullshit order in I'll make it but when there's a shitload of volume and you're using every ounce of concentration and energy that you have just to keep your line from breaking down it can really throw a kink in the cogs.

It's one thing to be allergic to something, it's a whole other thing to rewrite the fucking menu.

Don't front, those of you who haven't worked in a kitchen or ran a line before have no idea how difficult that shit can be all the while maintaining check times.

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Advocate summed it up very poorly, nothing was accomplished by his retort except I now know that advocate doesn't know the difference between a chain and non chain restaurant and I know the difference between a waiter and a server. I don't doubt the craziness that goes on in a kitchen during the rush times, if the overall rule is "when busy, nothing is changed" then fine, understandable... it will make one think before returning if it seems unreasonable though. If it's a dish that's made to order and not pre made I would think it's unwise to not just leave that ingredient out and not be a proud bitch about it. Open your own restaurant and yell at customers when they ask for no onion, be the artist that won't compromise his integrity for the mere demands of the peasants, see how far that shit gets you. Consider yourself lucky and be grateful that you have a job.

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Originally Posted by Cowutopia

they don't really ask you to leave do they? That's the dumbest shit I've ever heard and I don't believe it.

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Yes.

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Originally Posted by Mr-K

That's asinine and unprofessional. Getting upset over someone fucking around with the menu is one thing, but throwing someone out because they asked for no tomatoes is some primadonna shit.

I don't believe it either

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If some douchebag asks for let's say ...

Beef Bourgeoisie and tells the waiter "Can you please exclude the wine."

1. Doing so will ruin the entire entree.
2. The waiter should explain to the customer that the wine is the entire point of the dish and that the alcohol, if that's what they fear; will evaporate.

Point is that yes I have seen people asked to leave, due to a dish change. Its one thing to ask for a certain item that has no bearing on the dish to be excluded. Parsley is an example. And I don't mean the little flakes sprinkled around the dish. I mean the big huge clump they have on the left side.

It's another to exclude an item which has relevance to the dish. It's like asking for the soup dijour and the waiter telling you ...

• French Onion
• Minestrone
• Broccoli and Cheese

And you say "I'll take a cup of Minestrone, but would you please ask the Cook to remove the beans." Or you ask for French Onion and say "Can you please not add the Onions."

Think you're reaching a bit with your examples...

GET THE FUCK OUT OF MY RESTAURANT YOU COCK SUCKER AND DON'T COME BACK

you're leaving something out, why in the WORLD would a restaurant ask a customer to leave because they asked if an item not be added? if the continuation of the story is the customer getting annoyed and causing a scene and then being asked to leave... that would make a bit more sense.

Customer: "Hi, can you please have the Chef remove the wine from the
dish"

Waiter: "WHAT!!!! How dare thee, leave the premises at once you silly
fool!!!"

yeah, sounds about right.

I agree that if a particular ingredient is the whole point of the dish then why remove it? (or order it in the first place) but that's not what I am even referring to, I'm talking little things that a person may not enjoy with their meal. Being a Chef is a skill needed in order to prepare food for hungry people... come back down to earth for a minute and stop pulling things from your butt in order to over glorify this position.

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Originally Posted by Jason

Ruth Chris is a chain, meaning there are many of them throughout the world and they are known for their particular style. Perhaps a chef would be trusted and encouraged to add their own signature dishes as a special but wouldn't the menu have to adhere to the franchises reputation? wouldn't this fall in the category of "chain". Are you trying to polish a turd here?

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Good thing I talked to you in a grown up manner and your response is rather ... immature.

Back to your question. Nope.

definition.

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Originally Posted by Wiki

A restaurant chain is a set of related restaurants with the same name in many different locations that are either under shared corporate ownership (e.g., In-N-Out Burgers in the U.S.) or franchising agreements. Typically, the restaurants within a chain are built to a standard format and offer a standard menu. Fast food restaurants are the most common, but more upscale establishments (such as T.G.I. Friday's, Ruby Tuesday, and Olive Garden) also exist. Restaurant chains are often found near shopping malls and tourist areas.

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Last I checked Ruth Chris does not have a franchise agreement. The owner opens new restaurants, owned by him/her.

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Originally Posted by Jason

Bullshit... now you're talking out of your ass to make a point. Never in my life have I felt almost thrown out of a high class restaurant because I had a special request. I'm talking food allergy/personal dislike. Not rewriting the menu, just not adding a particular item to the dish. Matter of fact, the higher the caliber of restaurant the more professional and accommodating I've found the waiters to be. Maybe they go back in the kitchen and curse me out, perhaps a lil special sauce... but never rude to my face.

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The difference is what ingredient did you ask to be removed. It makes ALL the difference.

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Originally Posted by Jason

I actually did a little bit of both as I learned the menu more and more and watched how the other waiters were. It was a decent sized (busy) place with a few waiters, they didn't bother dissecting roles. You handed the menus out, suggested, explained, recommended, etc.

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Good for you, where did you work? I worked at chains (Red Lobster and Carrabba's) and individually owned places (Devone's and the Mixx night club located at the Borgata: Hotel, Spa, Casino).

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Originally Posted by Jason

OR... if I go on the franchises website and it says "locations" and there is more then one, it's a chain.

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edit: Oops. I forgot to address this ...

When I personally think of a chain I think of the ones in the poll. Not Ruth Chris, due to the fact its a higher class of a restaurant. They serve and price at a higher scale and the food menu is more on the elegant side. I see your point and concede.

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Originally Posted by Jason

why not back up a bit and remember the point of this whole discussion before responding to me. We're talking about asking a waiter to remove a particular ingredient from a dish and the cook/chef doing it (if it's not already pre-made/prepared) not the logistics and quality of the Ruth Chris Steakhouse Franchise. Unless Ruth Chris operates in a fashion like no other restaurant on earth, I don't see how not eating there makes a difference either way. To simplify it for you, would I need to have gone to a particular movie theater to know I can ask for no butter on my popcorn? would my opinion mean nothing to assume this? is this the one movie theater that won't make the patron happy and just not squirt butter on the popcorn?

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Popcorn is popcorn.

This though ...

au gratin potatoes, topped with a bechamel sauce and cheddar cheese. Is one of their signature dishes and might I add Bechamel sauce is made many different ways. You can make bechamel sauce with a recipe in hand and it can still come out tasting different each time.

When you pop popcorn ... it tastes like popcorn each time.

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Originally Posted by Mr-K

GET THE FUCK OUT OF MY RESTAURANT YOU COCK SUCKER AND DON'T COME BACK

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No you're asked politely.

The cooks in the back on the other hand ... Oh and typically. Those type of people are also picky about everything. The beer is skunk, the table I'm at is under the vent and its chilly, the chair I'm sitting on is wobbly, etc. Oh and they've been there before and tipped poorly.

Oh and like I said two posts up I concede the Ruth Chris chain debate.