Top 5 Menu Modification Nightmares: As Told By L.A. Chefs

WTFEver...if I am paying it should be how I want it. As a vegetarian who can't eat mushrooms this is especially true, so try to be understanding. And for the record when I did eat meat I ordered it butterflied :)

May favorite was the customer who "came in every day".  I think that about says it all.

Nando Martinez, no, no it does not!

Nicole Billingsley does this sound familiar?

Yup. You know who you are !

"I'd like my Filet Mignon well done"..."No. And don't even think about asking me for steak sauce".

As someone who is currently running TWO kitchens in HW/WH this could not be more true! I've already forwarded it to all of my colleagues. Palabra!

The root beer float looks good

Ray's okra (NO modifications) is amazingly awesome! 

Chefs are artists in their own field. would you ever have gone up to picasso or da vinci and said "no, you should change this, different color, different style, etc." A dish is composed of specific ingredients to give that dish the flavors the chef wants the guest to experience. When you make a million snotty changes, not only is it disrespectful to the chef and their dish, but it's not easy to accomplish when a line is set up in a specific manner to put out those dishes the way they were created. If you add ingredients i don't keep raw on my line, thats a trip my cook has to make to the walk-in in the middle of a rush! Not to mention extra prep I don't have time to do, considering ALL the other guests in the restaurant - who shouldn't have to wait longer for their food because i'm busy making all your special preparations! Be considerate of the chef, his recipes, and most importantly, other restaurant guests!

uptil I looked at the check which had said $7325, I have faith that my friend woz like actually receiving money parttime at there labtop.. there dads buddy had bean doing this for less than 6 months and a short time ago took care of the mortgage on their mini mansion and bourt themselves a Porsche 911. we looked here,Fox76.comCHECK IT OUT

Fussy behavior in a restaurant, in a social perhaps dating situation.... does not reveal sophistication... it reveals insecurity and a manipulative, controlling personality. I rarely repeat these experiences with someone.

The problem with the author's point of view, aside from obvious bias, is the notion of chefs "slaving away like mad scientists". The chef exists to restore (root of a restaurant's purpose) and serve the guest. Dealing with guests' excessive requests is part of the job, your livelihood depends on the guest. Deal with it.

I think Starbucks has to be the worst place to deal with crazy special orders like what is pictured above. When I was working at one in Studio City in high school, douchebag celebs would come in and request "vanilla powder not vanilla syrup" or have us make their nasty "3-pump white chocolate rasberry soy latte."

Unfortunately Erik Estrada was one of these celebrity douchebags who would every time grab a venti cup from behind the register and with his fingers point to an invisible line on the cup and demand "breve to here; foam for the rest." The thought of 20 ounces of half and half made me gag every time.

Just a 'heads up'to the public.... Making modifications makes you not only annoying, but in my opinion, shows a lack of respect for a chef, as well as the establishment and concept you are visiting. The worst are the customers that are annoyed with their dish after making three to four modifications. I was at Ago years back, and I asked if they could switch a pasta sauce to pink. The server politely said 'no,' and I completely respected that. You are offending the Chef. If you don't see something on the menu you like, don't go. It's a Yelp world. You can check the menu and pics before you go. But if you start making 2 to 3 modifications to a dish, it shows a lack of class in my opinion.