How to Send Food and Drinks Back
Dinner and drinks can be costly, and you, as a customer, have a right to enjoyment. But being entitled to something doesn’t mean you have to be a jerk. Sending food or drinks back where they came from for no real reason is the saddest kind of bend, and there are a few things more repulsive than someone trying to improve themselves by being rude to waiters, bartenders, or anyone else in the hall. Services sector.
However, there are circumstances where it is perfectly legal to return or exchange food and drinks, and provided you do so politely, your friendly waiter will happily agree.
Foreign objects are fair game
The most understandable and undeniable reason for sending food is safety. Erik Wood, owner and chef of Ranch Pizza , says it is imperative to warn staff about anything that can cause physical harm (even if that “harm” is just nauseous). “I usually don’t send food back if it has hair in it, which is probably the most common foreign object, but I’m too good and it’s perfectly reasonable to send food back [if there is hair]. This will surely happen even in the cleanest kitchen and will probably never harm anyone, but it can still be very frustrating. People have the right to report such a problem to the establishment if there are any cleanliness issues that need to be addressed. Something like glass, steel wool, strings – I would report this to the server because it might cause some damage. If I were the one who cooked this plate, I would totally understand. Also, if you have an allergy that you have clearly stated, but the kitchen misses or forgets [it], it is perfectly okay to [send it back]. If the food is insufficient or overcooked, it depends on the circumstances. I will only send something back if it is hazardous to health, such as undercooked chicken. Not the undercooked “just a little-about-bone-on-the-thigh”, but rather the undercooked “icy middle of the chest.”
When it comes to wine, the most obvious culprit is cork pieces, but there are other, less noticeable flaws that require the glass or bottle to be sent back. According to Jan Ferrier of Enoteca Nostrana , “There are several good times to send him back. The most obvious flaws are a sealed bottle that is contaminated with a bacteria called TCA; it will smell like a moldy wet cardboard or an oxidized bottle – the cork has broken and the wine has reacted with the oxygen outside. This is in contrast to deliberately oxidized wines such as sherry, yellow wine, etc. “
Personal preference is not a legitimate reason
Just because you don’t like something doesn’t mean that it’s bad or even that it was done wrong. “Be an adult and make your own decisions,” explains Wood. Not everything will be done to your liking, and you will surely come across something on the menu that does not match your taste. “If one of my clients had this kind of complaint, I would most likely agree and give him back the money or cook the food again just to be nice, but I would never do it as a client. I can understand the rare situation where some serious mistake happens in the kitchen, like when they unknowingly dropped a bowl of salt into your soup, maybe then [I would send it back]. “
It’s the same with wine and cocktails. According to Ferrier, “It is generally not acceptable to return the wine you asked for and you agree that it fits the description. Ask yourself: Do you really dislike this wine? Have you sat with him and tried to understand what he has to offer? Have you tried this with food? Some wine is not good in itself. Some wine will be unfamiliar [at first], but you may like it when it opens. If you order a bottle of wine, it is a little harsh. Restaurants understand [that] there may be some loss with the wine they open with a glass, and [they] value it accordingly. If you don’t like a glass of wine, you can ask for something else. When they open the bottle, things are a little different because the restaurant expects the sale to be more retail-like. You asked for wine. This is yours. It’s sold. ” But if the wine you drink doesn’t look like the wine you ordered, you have good reason to send it back. “Another good time to ship a bottle is when it differs significantly from the way the staff described it, that is, they said it was Jura oxidizing wine, but in fact it is fresh wine. If you just don’t like the wine, this will not work. The restaurant can pick it up to make it easier for you, but you shouldn’t send it back. “
Use your words and think that you may not understand what you are talking about.
A little (polite) communication can go a long way. Take advantage of the experience of the staff and remember that your expectations may be based on your knowledge of the subject and that this knowledge may be limited. “If [the wine] is flawless, you should consider whether you asked about wine at all,” Ferier explains. “Not all wines are the same. Chardonnay has many faces, Cabernet Sauvignon can be used to make light wine, and Pinot Gris grapes can be used to make red wine. If you’ve talked to the staff about wine by the glass and they didn’t describe it, send it back. If you haven’t asked, perhaps ask the staff to tell you more about it and enjoy expanding your horizons. “
You must also be careful when sending back cocktails or food. Above all, be aware of your surroundings. If you’re laying out some serious dough for a chic steak dinner, you deserve to have that steak cooked exactly the way you like it, but sending back the steak portion of Denny’s steak and eggs is not much. You can order a martini at the dive bar, but do so at your own risk. “Are you sure you are in a bar where they really care what they serve? Not all bars are suitable, and that’s okay; but don’t go ordering a stroller at a bar with a beer and a shot and then get angry because it doesn’t meet your standards, ”explains Daniel Casto, manager of Double Dragon Bar. “Take your eyes off your phone, look around, and customize to match your surroundings. If you are in a place that acts like they care, they will be happy to do their best to ensure that you get what you like. “
“If you used your contextual cues to tell you that you are in a bar that really cares about the quality of the drinks, any bartender in this bar should make sure that you enjoy what you order,” explains Casto. “Did you have a solid understanding of the drink you ordered when you ordered it and, if you took the risk, did you actively interact with the bartender to make sure you were making the right choice? Or did you say something like “It’s okay!” or “What’s your favorite drink!” These statements are completely meaningless, and any good bartender will try to help you by asking questions such as, “Would you like to shake something up and freshen up or stir and drink? or: “Are there spirits or flavors that you particularly like or dislike?” If you didn’t want to answer the questions and still want a different drink, then honestly you can order a beer. ” Also, keep in mind that cocktails are all about balance and asking for omissions or substitutions can ruin the whole drink. “A lot of people ask for no sweetener margarita,” says Darren Polak, a bartender who also works for Double Dragon. “It’s just tequila and lime juice and it’s going to be awful.” Insisting on ordering a special drink and then turning around and sending it back is unacceptable, especially if you have been warned against doing so.
But what do you really have to say?
“Just be polite,” says Wood. “‘Excuse me. Sorry, but I found a small piece of plastic wrap in my sandwich, and I’m worried there might be something else – a pause, and the server usually suggests fixing the situation, but if not, can I get a fresh one?”
“If it were me,” says Casto, “I would start by simply asking for another drink while my full (disliked) drink was still in front of me. Any good bartender will notice that you’ve barely touched your first one, will ask what happened and offer to change drinks. No, you can’t keep the first shot. No, you can’t give to a friend. Yes, you will still have to tip the first drink and should probably tip a little more for extras. Also, at no point in the conversation do you claim that your drink was not prepared correctly. Not every drink is for every taste, and you, as a customer, don’t know if the drink is “right” or “wrong.” This even applies to drinks that you have previously ordered. Changes in manual and settings, specifications, changes in ingredient availability and products must be swapped. “
Your server is not the enemy. According to Jeffrey Morgenthaler , manager of Clyde Common and Pepé le Moko , the service team “wants you to be happy with what you order and to deserve love for what you pay for.” But be aware that this experience has been tarnished by many, many others who have abused the system. So please just work with us to help you get what you want, and if that doesn’t work, we’ll provide you with something else. We’re not here to try to quickly prank or rob you. Promise.”