Regulars
Last night one of our regulars was in for dinner. His name is Eddie and he is a pain in the ass. He is 5'4" and weighs 250 pounds. He ALWAYS wears shorts and a t-shirt and rarely shaves. Last night he told a story about going to a 3 star in France wearing shorts ( his nice ones), no wonder the rest of the world hates us. He has a huge sense of entitlement that drives the staff nuts. Eddie always requests a extra course and will normally tell us what he wants, seafood of some sort. This time it was sea urchin. No one in the kitchen had ever worked with or even eaten urchin. Well we could not get it and he got stone crab instead. We only have one seating at 7:30pm and Eddie knows this. He was on time but the rest of HIS party was 45 minutes late. That holds up every other table, not that he cares. He brings 10k worth of wine and drinks every drop of it. He sets up the wine like a five year old displaying his prize toys. He always has to make a comment about the food: "I would have finished that with brandy". We have a second pepper grinder, called Eddie, since he is the only person that needs to re-season his food. He always wants extra of something. I am sure he has already called about getting another reservation.
3 comments:
This guy makes me feel lucky that I only have to deal with chx cacciataglia (Battagliatore?), veal Taylorini and the occasional albino chx parm.
Two years ago we had a guy eat $500 worth of osetra caviar for a $75 ticket price wine club party. Yet we still mid course they guy every time he comes in. Now he's a fucking regular. I hope he doesn't start making requests. How do people get away with being so entitled? Its not like they always tip huge. They didn't get rich giving their money to our broke asses. It isn't just cause they are rich either cause the poorest white trash do that shit too.
unfortunately, even thinking about this post seems to invoke "reptiles." Last night, our esteemed local politician came in and got her usual, medium well filet with ravioli instead of spaghetti and basil as her garnish. Sixteen years and I finally got my first garnish modifier. Oh, yeah, she's a ten-percenter, too. Just commenting on this means she'll probably be in again to-night. Have a great weekend, chefs! Especially, those of you on vacation in Canadia.. FMJ.
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