36 replies to this topic

[AMETHYST PRODUCTIVITY]

Trust me, as the wife of a chef, they'd appreciate knowing in advance! My husband will go out of his way to accommodate a special request but it can be tough when the place is busy and you've got a slew of tickets waiting to be fired.

They would LOVE, LOVE, LOVE if you would leave a good review someplace for them (their fb page, here, another rating site) as a way of saying thanks.

[Inwit]

Silly you. If you call ahead of time to inquire, you will get a good idea as to whether they welcome accommodations or if they are begrudgingly saying they'll do it. Most restaurants are very accommodating and welcome your business. Calling ahead of time would also let you know what the price would be so you'll know what to expect.

You are absolutely right, silly me for thinking that if I call I will talk to a hostess or manager that will respond very invitingly while I have no idea how disgruntled a particular chef might get over "special order". Is my fear irrational? perhaps. but it doesn't change the fact I don't want to order "off menu" and risk the wrath of a disgruntled chef. I also never send back an under-cooked or over-cooked steak, I eat it as-is, and then tip accordingly. I may offer my complaint to the waiter to see if they will adjust the bill to make me a happy customer, but no way does my plate return to the kitchen as a customer complaint plate.

[Dave Burrell]

You are absolutely right, silly me for thinking that if I call I will talk to a hostess or manager that will respond very invitingly while I have no idea how disgruntled a particular chef might get over "special order". Is my fear irrational? perhaps. but it doesn't change the fact I don't want to order "off menu" and risk the wrath of a disgruntled chef. I also never send back an under-cooked or over-cooked steak, I eat it as-is, and then tip accordingly. I may offer my complaint to the waiter to see if they will adjust the bill to make me a happy customer, but no way does my plate return to the kitchen as a customer complaint plate.

Put your fears aside friend, it's just a phone call and if it turns out they are as bad as you fear, then you'll know for sure not to go there without ever having to leave your house and find out the hard way.

Plus customer service is what makes or breaks a restaurant, most that have been around for a while will likely be a-ok with your inquiries and requests.

You'd be surprised at how many places would have no problems with custom orders, heck, some may even embrace it as a nice change of pace, you never know until you try.

[AMETHYST PRODUCTIVITY]

You are absolutely right, silly me for thinking that if I call I will talk to a hostess or manager that will respond very invitingly while I have no idea how disgruntled a particular chef might get over "special order". Is my fear irrational? perhaps. but it doesn't change the fact I don't want to order "off menu" and risk the wrath of a disgruntled chef. I also never send back an under-cooked or over-cooked steak, I eat it as-is, and then tip accordingly. I may offer my complaint to the waiter to see if they will adjust the bill to make me a happy customer, but no way does my plate return to the kitchen as a customer complaint plate.

FYI: adjusting your tip for over or undercooked food doesn't make any sense. The tip reflects the SERVICE, not quality of food. The waiter/waitress has NO control whatsoever on if your steak is overcooked, why penalize them? Send it back. Unless it's some sleazy place, cooks DO NOT spit in your food or do anything to harm you. Be polite about it and if you'd prefer, address it with the manager.

[Deb aka Resume Lady]

FYI: adjusting your tip for over or undercooked food doesn't make any sense. The tip reflects the SERVICE, not quality of food. The waiter/waitress has NO control whatsoever on if your steak is overcooked, why penalize them? Send it back. Unless it's some sleazy place, cooks DO NOT spit in your food or do anything to harm you. Be polite about it and if you'd prefer, address it with the manager.

+1

[kathygrl]

Blu Seafood, which is connected to Bistro 33 in El Dorado Hills Town Center, has Alaskan King crab legs on their menu.....haven't been there yet but have heard good reports from others!

[MrsTuffPaws]

Blue Suede in Roseville has snow crab claws on their menu.
http://suede-blue.com/
Turn off your speakers. Terrible music on that website.

Also 2nd'ing T2Yan, for Chinese crab. I know they have a crab tank, so it's gotta be fresh.

[Inwit]

FYI: adjusting your tip for over or undercooked food doesn't make any sense. The tip reflects the SERVICE, not quality of food. The waiter/waitress has NO control whatsoever on if your steak is overcooked, why penalize them? Send it back. Unless it's some sleazy place, cooks DO NOT spit in your food or do anything to harm you. Be polite about it and if you'd prefer, address it with the manager.

I base my tip on the "whole" experience. and many restaurants, the tips the wait staff gets are shared with the cooks, busboys, etc. a certain percentage is allocated to those behind the scenes.

And while I expect most cooks won't spit on your food, don't be so naive to think none of them do. Ever see the video of the schmuck that urinated into the coffee pot to get back at his boss and co-workers. He got caught on video tape and then everyone understood why their coffee had tasted strange. You never know where these strange people are, don't assume they only exist at sleazy joints. Your next door cubicle worker might just be that sort of person. one minute they are the next

If you want to send your plate back to the kitchen with a complaint, that's your choice, my choice is "not in a million years".

I don't understand why you guys/gals keep telling me to "talk with them" and to go ahead and order "off menu", I already said I won't do that and I explained why. I'm not going to change my mind on that. I don't care if you think my fear is irrational, I consider it being "better safe than sorry".

Blu Seafood, which is connected to Bistro 33 in El Dorado Hills Town Center, has Alaskan King crab legs on their menu.....haven't been there yet but have heard good reports from others!

I like the EDH Bistro 33 Blu Seafood suggestion, that's closer than many of the other "out of town" suggestions. Thank you Kathy.

[ducky]

Geesh, Inwit. Everyone is just trying to help, but you keep adding limitations. No need to be so crabby

Just FYI, I looked at Blu Seafood's Web page and it says their hours are Wed-Sat, 5:00 to 9:00 p.m. The crab legs looked reasonably priced. There were some other things on their menu that looked good, too. Hope you let us know how it goes.

[Inwit]

Geesh, Inwit. Everyone is just trying to help, but you keep adding limitations. No need to be so crabby

Just FYI, I looked at Blu Seafood's Web page and it says their hours are Wed-Sat, 5:00 to 9:00 p.m. The crab legs looked reasonably priced. There were some other things on their menu that looked good, too. Hope you let us know how it goes.

I don't keep adding limitations. My first post I asked specifically about crab legs.
I got a reply that did not match my request. So I explained I was not looking for a dish with crab in it, I want crab. then I get a response suggesting cioppino although they acknowledge it might not be what I want, so I respond agreeing that isn't what I want and then I go on to explain don't tell me to ask as I don't want to order "off menu" and then I get a ton of responses telling me to to ask and order off menu. What part of "I have a problem with ordering off-menu" do people not understand?

[ducky]

I don't keep adding limitations. My first post I asked specifically about crab legs.
I got a reply that did not match my request. So I explained I was not looking for a dish with crab in it, I want crab. then I get a response suggesting cioppino although they acknowledge it might not be what I want, so I respond agreeing that isn't what I want and then I go on to explain don't tell me to ask as I don't want to order "off menu" and then I get a ton of responses telling me to to ask and order off menu. What part of "I have a problem with ordering off-menu" do people not understand?

You didn't mention anything about your off-menu parameters in the original post.

Be that as it may, I wish you the best in your crustacean limb search.
Have a good day.

[knittychick]

I don't share your fears, but I have friends that do and they don't eat at restaurants...period. They feel that all of your scenarios could happen the first time the food is served - the cook may not wait until it's returned with a complaint before spitting on it. I tend to agree with them - if someone is so unbalanced as to pee in a coffee pot he doesn't need an incident to set him/her off.

I consider myself lucky that I don't share your fears - if a place strikes me as dirty or "off" I won't eat there in the first place, but if I'm trusting them to cook for me, I will trust them to handle a polite request for food correction or inquiry into an off menu selection.

You may have the best luck and less stress by purchasing them yourself and making them in your own kitchen.

Good luck.

[4thgenFolsomite]

what about one of the Indian casinos? They usually have seafood buffets on Friday nights or Saturdays.

[ducky]

what about one of the Indian casinos? They usually have seafood buffets on Friday nights or Saturdays.

I thought of that but thought maybe the drive would be too far since Inwit mentioned not wanting to drive all the way to Joe's Crab Shack.

Red Hawk's restaurant, Henry's Steakhouse, does have crab legs at market price listed on the menu.

Thunder Valley has Crab Feast Fridays. It's $26.49 per adult.

[EAH]

I don't share your fears, but I have friends that do and they don't eat at restaurants...period. They feel that all of your scenarios could happen the first time the food is served - the cook may not wait until it's returned with a complaint before spitting on it. I tend to agree with them - if someone is so unbalanced as to pee in a coffee pot he doesn't need an incident to set him/her off.

I consider myself lucky that I don't share your fears - if a place strikes me as dirty or "off" I won't eat there in the first place, but if I'm trusting them to cook for me, I will trust them to handle a polite request for food correction or inquiry into an off menu selection.

You may have the best luck and less stress by purchasing them yourself and making them in your own kitchen.

Good luck.

I also have no problem ordering off menu and agree that if Inwit is really so stressed out by this, he/she would do better to prepare all their food at home. Having worked in several restaurants I can tell you many kitchens open up to the dining room or at least the galley which is in full view of the waitstaff and bussers at all times, not to mention there are generally several chefs ( line cooks, sous, garde manger ,et all) also in the kitchen who would be witnessing this.
Just curious Inwit.... do you ever eat fast food?