Dillman killed it with that post!

Gotta agree that the lengthy, super-pretentious description of the specials is at first hilarious, but quickly annoying.

"Our water is specially bottled for us by Crystal Geyser..."

This morning I remember a few pet peeves..

such as when the plate is finished at a morning buffet.. I get up to go and reload and come back and the dirty plate is still there.. I don't mind taking the dirty plate to the station, but I get some looks, and the waiter feels bad..

Also when you order drinks, and you need to remind politely 3 or 4 times for the drinks to come..

1. Restaurants that list ingredients on the menu but don't list all the main ingredients for the dish. For example, menu lists a roast beef sandwich with horseradish, lettuce, and tomato and a turkey sandwich with swiss cheese, lettuce, tomato, and sprouts. Since I don't eat cheese, I order the roast beef sandwich. When it arrives, it has cheese on it. And when I try and send it back, I'm told I should've known that all their sandwiches come with cheese on them. I'm not expecting a place to tell me that they use 1/4 tsp of thyme, 2 tbsp cream, 6 sprigs parsley, etc in a dish, but if a dish is covered in tomatoes for example, you probably should list that on the menu if you've already listed other ingredients.

2. Servers that assume you will want the extras (like fresh grated cheese, fresh cracked parmesan, lemons in water/tea, etc) and automatically start putting them on the dish before they ask you if you want it. I've trained many a server to stop doing that after they've had to completely remake dishes for me. And no you can't just scrap it off and it will be good as new (which more than one restaurant has tried to do). This is particularly annoying if the extra item has a surcharge, and they just assume you'll want it because "everyone always orders it that way." If everyone orders it that way, then just change the menu and include it in the price.

"Professional servers" tend to drive me a little insane - I know it's a generalization, but they always seem to be the ones with the worst attitudes (and having once worked in the industry, I can tell you they're certainly the worst when it comes to bad-talking the customers and expecting hefty tips, regardless of the quality of the service).

Also when they take your plate away before you're finished your food, or before your company has finished eating (because it then makes them feel like they have to rush).

Taking away the plate.. never thought that professional waiters are trying to rush me.. thus I get up and refill my breakfast plate again at a buffet..

I've never had a professional waiter take away my plate before I was done on an ala carte meal..

I've had waitpeople see a completely cleaned plate and ask if I was finished with that, and others who actually picked up my plate, or made a grab for it, when there was still a lot of my entree (oops; main course, that is) on it. I have curled my lip and snarled, or growled. Literally.

I also hate a suddenly-stepped-up level of solicitude when it's almost time to leave (meaning, leave the tip).

The completely clean plate is a mystery.. or maybe some patrons prefer to keep the almost clean plate around for some odd reason..

Still off topic, sorry, but "ILuv Paris", please share with us your favorite bistros in Paris. Or, perhaps start a new thread in the Paris section. We're going to be there the end of September.

Oh, waiters who ask if you want pepper or cheese etc before you have even tasted the dish! Please, let me take a mouthful before I decide whether it needs further seasoning! They often look at me strangely when I say that to them!

Lists of 100 different martinis but nothing classic or traditional at all. Sorry, but I don't drink beverages that taste like bubble gum.

Everybody now has some special version of Mac & Cheese now. It's ironic because it is probably my all time favorite comfort food but I have zero interest in a truffle chorrizo mac & cheese.

Any restaurant that has a Sysco truck EVER in their loading dock.

Servers that ask if I would like sparkling water to make you feel cheep about wanting plain jane city water. I just reply with I'll have "Insert City Name's" Finest with a feigned smile.

Any beverage that has been "Infused" with anything. Iced tea infused with raspberry. Please show me your raspberry infussor.

Servers that can write their names upside down on a paper tablecloth.

Bartenders that can make some girly drink that has 6 ingredients that can't make a Manhattan worthy of ice.

Waiters maybe find it a faux pas to add cheese or pepper or half eaten food..

I can see your rationale though..

I'd rather no waiter added half eaten food to my plate

I find it odd that chefs allow waiters to offer seasoning before people have eaten - isn't that just pretty insulting (put it this way, if someone sits down to eat a meal I have prepared, and salts and peppers the food before even tasting it, it tells me they have no confidence in my ability to correctly season the food - and I am no chef!)

I can see why a chef might be insulted by someone salting food before tasting it, but pepper is a different thing, IMO.

[QUOTE=HateToBeLate;16846757]
Everybody now has some special version of Mac & Cheese now. It's ironic because it is probably my all time favorite comfort food but I have zero interest in a truffle chorrizo mac & cheese.

I used to think the same, until I had the truffled mac and cheese at Laserre in Paris. I really am not a fan of truffles (don't judge me ), but Lassere's rendition was amazing!

IMO as well. There are some foods that are always peppered when they're on my plate. In fact, I can't imagine egg or potato dishes without pepper.