Anne Hathaway was recently in the news when she sent back her breakfast order four times because it wasn’t “cooked the way she wanted”. Chefs here, too, have similar stories to narrate, telling us that they routinely encounter people who falsely claim to be sensititve to certain foods (or are stubborn about having food cooked a certain way), in the process diluting the seriousness of the problems of those with genuine food allergies.
Nikhil Chib, the owner and executive chef of swish Mumbai eatery Busaba, recalls an incident: “Recently we had a group who didn’t like the Burmese kaukswe, a coconut-based curry with vegetables, which we are known for. One of the diners from that group suggested that she bring her own coconut and we cook with it!”
Marketing professional Anuradha Menon often orders burgers without lettuce or onions from fast-food restaurants, not because she has an allergy, but because she wants them to make it fresh. She admits, “I am wary of the staff serving me food that was pre-cooked or packed well before time. When I make a request to keep lettuce or onions out, they make a fresh one, which I feel relieved about!” Etiquette expert Sheena Agarwaal, however, says this isn’t ideal. She says. “A request like this — when there is absolutely no food allergy — not only makes you seem difficult, but also makes it difficult for the servers.” While it is one thing to look at healthier food alternatives, overdoing it can often make us a nightmare for the ones serving us. So, what can you do to ensure you don’t end up in the chef’s bad books?
Be open to experimentation
If you are admittedly a picky eater, stick to a restaurant you are familiar with since that will leave you little room to complain. But if you choose to be experimental, understand that a dish won’t taste the same everywhere because chefs will have their interpretation of it. Etiquette consultant Zohra Chitalwala, advises, “Look up on a restaurant that will cater to your taste. A dish needn’t taste the same all the time. Be open about what the chef has to serve. Competition today is tough and the hospitality industry does want to keep their customers happy. ”
Specify your allergies/liking
“Say that it is a special occasion, and to celebrate, you choose to dine at one of the celebrated restaurants in the city. If you have something specific in mind, call the restaurant, and ask if the said cuisine is available. It would also be a good time to let the chef know about any allergies. If you are happy with what the chef has to offer, reserve a table in advance,” states Sheena. Etiquette expert Suneeta Kanga adds that it is best to talk to the chef instead of the server or the manager when discussing the menu. She says, “A chef knows the kitchen best. If your menu requests/instructions are complex, you could perhaps request to speak with the chef directly. However, do keep in mind that he may be very busy during peak hours and it may be a bit inconsiderate to pull him away from his duties.”
Let the chef guide you
Chef Mitesh Rangras, co-founder of the Lemon Leaf restaurant, told us about a recent incident. “We had a customer who walked in every week asking for a milder version of Thai green curry, which is generally spicy. We tried our best to tone down the curry to suit his taste but to no avail. We changed the dish on multiple occasions and recommended another dish but the relentless customer would not give up on his Thai green curry!”
If experimental cuisine is not meant for you, do not opt for a restaurant that offers such a gastronomical experience. However, when you decide to take the plunge, make sure you leave it to the chef. Zohra says, “A chef is also an artiste, and he experiments with ingredients to showcase his skills. Fine-dining restaurants are very happy to accommodate requests but it is absolutely okay to trust the chef with your food,” She adds that the calorie conscious can opt for low calorie meals instead of modifying a sauce-heavy dish. She says, “If a dish is made up of four sauces, you cannot ask the chef to make it in a single sauce and complain to him about how unappetising the food was! In such a case, only the individual is to blame.”
So, when is it acceptable to return food?
If it is not what you ordered or not cooked as instructed by you. For example, you ordered your steak “well done” and it comes in as “rare” or “medium” instead. Similarly, if you order for something vegetarian but get a non-veg dish, it is perfectly okay to send it back. If the wine bottle is corked or contaminated: This is why hosts are encouraged to try the wine before it is served to their guests.
(Inputs by Suneeta Kanga)
