Why Sending Food Back Can Be a Restaurant Faux Pas

In this clip from Chefs Feed, chef Tim Maslow shares why diners who hand-deliver food back to the kitchen themselves is a faux pas.

Read the transcript of this video
What the **** are you doing? Don't send your own food back. All of a sudden out of the corner of my eye I see a customer with a plate in hand heading toward the kitchen. He's in my personal space at this point. He is standing on top of me. No hellos, no salutations. It's just I order my steak medium. Oh. Okay. I remember that. What seems to be the problem? Well it's not medium. Okay. I can't even imagine what's going through the customer's head, when they say to themselves, you know what, I'm gonna bring my food directly to the chef. I don't know if it's entitlement, if it's feigned affluence, I don't know if it's bravado. Maybe I'll give them a hand job. I don't know exactly what [LAUGH] they thought was going to happen. Some people just really want to make an impact. If they had just grabbed one of the many service staff we have, whether it be a bus boy, a server, a manager and ask to have their steak cooked a little more. That's how we get treated in restaurants. Almost like the dancing monkey with the accordion. [BLANK_AUDIO]
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Why Sending Food Back Can Be a Restaurant Faux Pas


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