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Not quite a bad customer, all she did was speak in a condescending manner, but still. A woman came in and ordered a Burger Deluxe, no pickles, no onions, easy mayo, extra well done*, and cut in half. She was number seventy. Five minutes later, I called number seventy, and she sauntered up to the counter. I handed her the sandwich, with my cheeky grin, and it was clear she approved of the sandwich. That makes me happy. And she said, "Do you know why I order them cut in half?"
I reply, "It's, uh, easier to eat? You can see that it's well done? Wanna share it with a friend?"
She said, "It because then I get it made fresh, every time."
I said, "But we always make them fresh. That's why it takes five minutes. You can see us cooking them. Do you see any heat lamps around here?" But she ignored me and trotted back to her table. Can people hear me when I talk? I'll bet she does this at every fast food joint to which she goes.
So, now whereas my burger joint cooks to order and we gladly do special orders, this reminds me of rant about fresh food. As you may know, there is a lovely little chain of burger joints here in Seattle called Dick's Drive-In, where they serve Real Fast Food. That means that they make the burger before you get there and give it to you when you order, and they don't take special orders. Some other burger joints also attempt to make Real Fast Food, but they make the mistake of allowing special orders, causing them to be thwarted at every turn by customers who bullocks the whole system so they don't have to deal with a leaf of lettuce they could have picked off anyway, (and saved themselves five minute's waiting.) And then there's the matter of people who need their food made just for them, and will purposefully thwart the system with ridiculous orders such as "cut in half." Every time I go to Dick's, I hear the incoherent rants of a customer whom can't deal with a burger that's been sitting under a heat lamp for ninety seconds, people whom I swear know what Dick's is and what they do walks in there anyway and orders a burger no mayo out of spite, just to throw a fit when they're told "No." Half of them ask for the management and demand compensation, too.
And before any o' y'all start with "It's not sucky to want fresh food," listen, I'm sure you're very offended by the fact that that burger could easily have gone to someone else were you not there, and your individuality is threatened by the prospect of consuming a burger that is configured in the same fashion as that of everybody else, but when you go to place like Dick's you do not pay for fresh food. If you want a fresh burger, pay more, because if they made fresh burgers for everyone they could never serve anything close to the thousand people a day that they do. Maybe you can come to my joint, we'll do all that crap, and we'll be happy doing it, but we'll charge you two times as much because we only do about a hundred orders a day.
*My little test for just how well done the burger is: If I drop the burger on the grill edgewise and it bounces, it's well done. If you really need your burger well done prepare for a burger that bounces.
I reply, "It's, uh, easier to eat? You can see that it's well done? Wanna share it with a friend?"
She said, "It because then I get it made fresh, every time."
I said, "But we always make them fresh. That's why it takes five minutes. You can see us cooking them. Do you see any heat lamps around here?" But she ignored me and trotted back to her table. Can people hear me when I talk? I'll bet she does this at every fast food joint to which she goes.
So, now whereas my burger joint cooks to order and we gladly do special orders, this reminds me of rant about fresh food. As you may know, there is a lovely little chain of burger joints here in Seattle called Dick's Drive-In, where they serve Real Fast Food. That means that they make the burger before you get there and give it to you when you order, and they don't take special orders. Some other burger joints also attempt to make Real Fast Food, but they make the mistake of allowing special orders, causing them to be thwarted at every turn by customers who bullocks the whole system so they don't have to deal with a leaf of lettuce they could have picked off anyway, (and saved themselves five minute's waiting.) And then there's the matter of people who need their food made just for them, and will purposefully thwart the system with ridiculous orders such as "cut in half." Every time I go to Dick's, I hear the incoherent rants of a customer whom can't deal with a burger that's been sitting under a heat lamp for ninety seconds, people whom I swear know what Dick's is and what they do walks in there anyway and orders a burger no mayo out of spite, just to throw a fit when they're told "No." Half of them ask for the management and demand compensation, too.
And before any o' y'all start with "It's not sucky to want fresh food," listen, I'm sure you're very offended by the fact that that burger could easily have gone to someone else were you not there, and your individuality is threatened by the prospect of consuming a burger that is configured in the same fashion as that of everybody else, but when you go to place like Dick's you do not pay for fresh food. If you want a fresh burger, pay more, because if they made fresh burgers for everyone they could never serve anything close to the thousand people a day that they do. Maybe you can come to my joint, we'll do all that crap, and we'll be happy doing it, but we'll charge you two times as much because we only do about a hundred orders a day.
*My little test for just how well done the burger is: If I drop the burger on the grill edgewise and it bounces, it's well done. If you really need your burger well done prepare for a burger that bounces.
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