订购孟菜的美术

已经快三年了since I left the restaurant business, and somewhere in this city, there is a man who still holds a grudge against me for not selling him a side ofguacamole。像Skunk Ape,我从未见过他们,但实实在在的si的报告ghtings confirm that they are real. It's not that I didn't want to sell this person guacamole; it was on the menu. But they didn't want an entire order of it, just a wee bit to accompany their entree. I said no.

“The Customer Is Always Right“is a mantra attributed to various retail magnates and hoteliers over a hundred years ago. It signals a commitment to excellent service, to which most businesses aspire. When it comes to ordering off-menu, this thinking does not apply.

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假设您购买了商业划分的财产，但您想在上面建造一栋住宅。您必须向负责分区的管理局提出上诉，以为您提供允许您这样做的修改。但是，在您完成此过程之前，在批准之前，您拥有一块财产，您只能在上建造商业建筑，而不是房屋。

Consider the menu as that piece of property. You might want it to be different, you might feel that it absolutely should be different to make it suit your tastes, but that menu in your hand is what there is. A request for anything more or different need not necessarily be honored. However, I have tips and advice for asking and receiving graciously and increasing your likelihood of a pleasant experience.

经过ordering off-menu, you're asking for something extra. Also, hospitality people want to make you happy. I don't know if science has proven that bees like honey over vinegar, but it's a safe assumption. A polite request and some pleases and thank yous go a long way in bolstering your position and might be the added motivation your server needs to approach the kitchen with your request.

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我们一直在努力改善服务器/厨房关系的气候和文化，但从历史上看，要求厨房进行修改，使您的服务器打开了滥用。在采取非菜单订单时，您的服务器必须收到您的请求，让自己在厨房里开放，并在厨房拒绝的情况下为餐桌上的否定性做好准备。其中至少有两个步骤可能会使一个人镇定和礼貌的人震撼。如果您可以愉快地开始交换，那么服务器的恐惧会减少，并有可能增加。

我本可以向鳄梨调味酱男人提出一个更温和的理由。鳄梨调味酱的一部分正是鳄梨。服务鳄梨的一小部分意味着其余的将浪费。以较低的价格将整个订单的成本放入较小的部分将使我的利润从我出售的以下三个订单中否定。从经济上讲，这是没有意义的。因为我很忙，所以我没有解释这一点。取而代之的是，我说：“对不起，我们做不到。”因此，赢得了对我的多年愤怒。

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As hospitality professionals, we honestly do want to make guests happy. But sometimes, going outside the lines for you isn't possible. It may be a cost issue, it may be a logistical problem, or it might be too disruptive and affect the service that we can provide to the other customers.

在另一个繁忙的周末夜晚，当有人要求烤蔬菜盘时，我很短暂，与破碎的冰淇淋冰柜作斗争。这似乎是一个简单的请求。但是鉴于情况，厨房里没有人有带宽可以从厨房另一部分收集蔬菜，准备它们，并献上一半的巨大烤架来促进订单。当拒绝请求时，在餐厅周围关注您的服务器并在倾向其他客人的同时中断它们并不是最佳动作计划。当经理要求您停下来时，他们也不会诅咒。因为当事情走了这么远时，我会发现离开厨房并邀请您退出建筑物所需的带宽，就像我对那个鳄梨鳄梨鳄梨酱的客户所做的那样。同样，我们不想告诉别人否，但是他们应该接受这是订购外菜单的一部分。

有时是可见的,更多的是感觉,那t a restaurant's energy is different when things aren't running smoothly. There could be staffing issues, the dining room might have been seated at the wrong pace, or personality issues could be affecting morale. The reasons why this could happen to an otherwise well-oiled operation are legion, especially in the current business climate.

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If it's apparent that the wheels are wobbling and threatening to fall off, you might want to reconsider departing from the menu purely as a self-defense move. Frayed nerves and frenetic energy are not conducive to easy pivoting to entertain a deviation from the norm. Should you decide to move ahead, do understand that you should lower your expectations of your order being correct.

Years of experience in all parts of restaurant operations have led me to understand that you can realistically expect that a restaurant will handle a maximum of two changes to a dish properly. Anything above that number increases the probability of problems with your order. Let's say a restaurant has a fried chicken sandwich on the menu. You want that sandwich but would like the chicken grilled, not fried, lettuce instead of the bun to make it a wrap, horseradish instead of the sauce, a salad instead of french fries, and oil and vinegar on the side instead of the house salad dressing.

餐馆的系统使他们能够每天有效地养活大量人。厨房是一条光荣的装配线。每个人都有一组说明，材料和过程，以产生板或一部分。与这些系统的偏差降低了效率并增加了错误的机会。

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What happens after you give your order is a game of telephone. The server has to correctly record your order and enter it into the ordering system in a manner understood by the kitchen. The kitchen has to convey the order to the person or people cooking it, who may only be receiving these instructions verbally. The dish then needs proper assembly at pickup time. There are at least four potential failure points between placing your order and receiving it when ordering directly from the menu. Two special requests increase that number to 12, which is within statistical accuracy. Beyond that, you're building on a very shaky foundation, and the odds say that you are setting yourself up for disappointment.

One hard and fast rule as a decent human is that ordering off-menu, with or without success, dictates surrendering your right to post about it on social media or review sites. You haven't eaten what the restaurant offers if you've altered a dish. If it is good to you, great. If it's not satisfactory, there's a chance that the reason lies in your modified order and not in a failing of the restaurant. The dish they presented presumably has everything it needs in the manner they see it best served. You altered that. Finally, if the restaurant denied your request, consider the multiple reasons I've laid out here as tangible. They weren't being inflexible, I swear.

请记住上述建议，以及您进行愉快的互动和到达目的地的机会，您寻求的目的地急剧增加。无论您是否订购非菜单，其中最重要的是善良。对于这项业务的人们来说，这已经是艰难的几年了。