#1
The boss heard it, and sent me out the back to next door with a five to get her what she wants. I get the order to go and the boss hands it to her in the bag from the place next door, with the tag still attached and charges her double. She howls about the price and the boss told her the upcharge was because he had to send one of his staff to the Chinese take out next door that she was too stupid to note and too arrogant to acknowledge, then 86'd her.
We were curious about what had inspired the author to start the thread in the first place. "I’d been reminiscing with friends about customer horror stories from our time in retail and restaurants. The stories were so wild, I wanted to hear more from others," u/BohemianJack shared with Bored Panda.
"I think the post resonated because so many people have worked in customer-facing roles. Most customers are fine, but the outrageous ones really stick with you. Sometimes you witness things so absurd, you can’t forget them. It’s a shared experience that a lot of people relate to."
#2
Me: I'm sorry, but unfortunately the kitchen is closed right now.
Her: Oh, okay. I'll just go sit in the bar and order then.
Me: The menu isn't available in the bar either, because the kitchen is closed.
Her: What?!? Well can I just look at the Grill menu then?
Me: No, as I mentioned, the KITCHEN is CLOSED, there is no menu service available right now.
Her: Fine. I'll just order for takeout then.
Me: Ma'am, as I've mentioned, THE KITCHEN IS CLOSED. THERE IS NO FOOD AVAILABLE RIGHT NOW. BECAUSE. THE. KITCHEN. IS. CLOSED.
Her: So I can't even order something to go?!??
Me: No. You cannot. The kitchen is closed.
Her: Whatever *storms out*.
#3
Made everything from scratch, cutting on clean boards with cleaned knives etc.
Then she ordered a dish which had some bell pepper, which we could’t quickly remake. She wanted it anyway, “a little bit is fine”.
I wanted to give her a high five. In the face, with a chair.
Bored Panda also wanted to get the author's perspective on working in the food and service industry. Specifically, we asked about the advice they'd give someone who's completely new to this career path.
"You’re going to deal with difficult people, some who are just rude and others who throw you completely unexpected curveballs. When that happens, take a breath and remember that most bad interactions only last a few minutes," u/BohemianJack said.
#4
'This salmon tastes like it came out of the ocean
'Crab should taste like crabs, not shellfish'
'Whats the difference between duck and lamb?'
Just a few of the winners.
#5
#6
"If it escalates into something more serious, that’s what managers are there for. And if your manager can’t handle it and throws you under the bus or tells you to handle it, that’s a red flag about the place you work and I’d consider moving to another job," they warned, adding that you shouldn't be expected to handle any verbally or physically violent customers.
"In general, stay calm, let it pass, and if nothing else, you’ll walk away with a story to tell," u/BohemianJack said.
"Everyone who works with customers has been through it. Keep your sense of humor, and don’t let one bad interaction ruin your shift."
#7
#8
“Do you have any pasta dishes?” Was entirely too common. I always answered by saying “No, we find that it always seems to fall through the grates on the grills”.
#9
I was having a bad day and it almost broke me
She laughed and said “ sorry I mean do people take cream? I’ve never had one”
I giggled and said do whatever you want to it you bought it
We both got a good chuckle out of it.
Food & Wine magazine stresses the fact that “the customer is always right” is an outdated mantra. It does not excuse rude or violent behavior.
In fact, setting “firm but polite boundaries” with customers who are disrespectful can, in fact, strengthen your brand as a restaurant. The reality is that not every guest is going to be a good fit for your establishment.
“True hospitality means mutual respect, not enduring mistreatment for the sake of service,” the magazine explains.
According to Food & Wine, you should do 4 things when dealing with the rude customers you encounter:
- Defuse the situation
- Keep calm, cool, and collected
- Get feedback
- Explain your side of things
#10
At the end of the meal he asks for a Bailey's. I pause and, as politely as I could, tell him that Bailey's has dairy and is unfortunately not vegan.
He absolutely loses. his. s**t. on me and screams "I'm dRINkiNg iT nOt EAtiNg iT!!!!!" Among other less amusing lines. I bring him his Bailey's, he pays and stiffs me.
#11
#12
For one, even if you’re being perfectly reasonable, you shouldn’t go looking for a fight. Pushing back against entitled guests is one thing. However, if your restaurant regularly gets complaints, there might be bigger issues at work here. Moreover, some folks might not be rude or entitled, just awkward. Or there’s been some sort of miscommunication.
You mustn’t lose your temper or start talking in sarcastic, passive-aggressive ways. “Victory does not belong to the person who raises their voice the loudest or gets the nastiest,” Food & Wine magazine explains.
“This is equally true for the guest. It is never appropriate for a patron to raise their voice, curse, or invade personal space. There is absolutely nothing wrong with saying, ‘I will not allow you to swear or raise your voice at me.’ If they are unwilling to comply with a request for human decency, sayonara, dude!”
#13
#14
me turning around trying to hold back laughing, looking at the menu.... ohh you mean the quiche!
#15
You shouldn’t shy away from criticism if it’s valid. Embrace the customer feedback, take responsibility for your mistakes, and show that you’re willing to listen to your guests. Naturally, this doesn’t mean tolerating hateful or threatening behavior.
Meanwhile, make sure that the customer sees your side of things. There are a lot of things they might not be aware of. “Remember that you are a fully competent professional engaging in a respectful conversation. Get it out of your head that you are a groveling, humble servant. If you are forced to set the record straight, a cold, calculating delivery is much more effective.”
#16
Customer: How should I cook this?
Me: I suggest a frogmore stew or low country boil.
Customer: Sounds great. How?
Me: Get some water with seasonings, throw in some potatoes, sausage(preferably hot), and corn. Let it boil for a bit until taters start to get soft. Drop the shrimp in and bring back to a boil. Strain out the water and serve.
Customer: Sounds good. How do I do that?
Me: Uh, what?
Customer: How do I boil it?
Me: ... With heat?
Customer: Huh?
I walked away after that and asked my boss to handle the rest.
#17
#18
On the flip side, ‘Toast’ suggests making a sincere apology to your customer, even if you haven’t made a mistake. “The simple truth is that the customer doesn’t care whether you did something out of malice or not. They want to feel justified in being upset and know that their feedback is understood and valued.”
This can go a long way in maintaining your establishment’s reputation. Rudeness and anger, on the other hand, can only make things worse.
That being said, if your customer is behaving inappropriately, reach out for help. Get a hold of your manager so they can help you solve the issue. A good manager will be happy to support you.
#19
-"So what's the difference between the apple pie slice and the flourless chocolate cake?"
-watched a kid pump simple syrup into his hand thinking it was hand sanitizer.
- "Ah I see you are sold out of the chicken salad and the BLT. Can I please just get the chicken salad on a croissant instead?" Ma'am we are sold out of those sandwiches regardless of the bread.
I wish I could remember more. I'm starting to block these from my memory.
#20
