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The Customer
Balancing hunger with the overwhelming choices on the menu
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Ever notice how restaurants have pictures of their dishes on the menu? It's like they're saying, "This is what it should look like. What actually arrives on your platter is another story.
The Chef
Balancing the art of cooking with the demands of impatient customers
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I tried naming a dish "The Platter of Patience," hoping it would calm down irate customers. Turns out, patience doesn't come on a platter; it comes in a bottle labeled "chardonnay.
The Health Inspector
Navigating the fine line between cleanliness and the chaos of a busy kitchen
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A chef tried to bribe me with a beautifully arranged platter. I said, "Nice try, but cleanliness isn't just skin-deep; it goes all the way to the cutting board.
The Food Critic
Balancing honesty with the fear of encountering an angry chef
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I went to a restaurant, and the chef asked for my opinion. I said, "It's so good; I'd order it again... at a different restaurant." I've never seen someone turn a platter into a frisbee so quickly.
The Waiter
Dealing with picky customers who can't make up their minds
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It's amazing how indecisive people get when faced with a menu. I had a customer who said, "I'll have what she's having," pointing at an empty table. I thought about bringing them an empty platter, but I figured they might find it a bit light on calories.
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