palmtreefrb
is one Smokin' Farker
Unless it really sucks... But not Lagunitas Sucks :biggrin:
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How wrong was I?
- Thread starter Daggs
- Start date
Unless it really sucks... But not Lagunitas Sucks :biggrin:
landarc
somebody shut me the fark up.
I often will ask if I can get my slices from the point, it is just what I would prefer. If I am told no, or that folks don't get it, then I will order what I see that is on the menu.
As to right or wrong, I can't make that call for you, you went about it in a manner I would not have done, and your response leaves a bit of a sour taste in my mouth, as a former restaurant worker. But, I think you have a right to spend your money as you will, and if you need that answer to move forward with the order, than so be it.
As to right or wrong, I can't make that call for you, you went about it in a manner I would not have done, and your response leaves a bit of a sour taste in my mouth, as a former restaurant worker. But, I think you have a right to spend your money as you will, and if you need that answer to move forward with the order, than so be it.
DownHomeQue
is Blowin Smoke!
to me good bbq is good bbq if the person knows what the exact cut is called or not.. i would try it.. OTS said he was digging on the tin blue smoke.. food couldn't have been too bad.. lol Everybody is not a culinarian.. and doesn't know what the exact cut is called. but they know how to cook if they are putting out thin blue smoke.. so i would have gave it a try before i knocked it..
Rippp
Is lookin for wood to cook with.
BBQ can vary so much from place to place. In one visit, it's difficult to find the gem on the menu. I've started asking the server, "what they're known for or their specialty." They usually know what items move and which ones don't, and for the most part don't mind telling. At least this way I feel I tried their best, which makes it a lot easier to decide to come back or not.
Daggs
is one Smokin' Farker
This is what I will do from here on out.
In hind sight I'm not upset with the decision. I asked my question of the manager off to the side where no other customers could hear, as not to draw attention.
I appreciate everyone's responses and have come to a realization. We in the brethren are a very spoiled group! The fact that we have the resources we do at our fingertips is most amazing.
Pyle's BBQ
Babbling Farker
As a pit master, manager and partner in a BBQ restaurant, I find this interesting. We were not there and did not see the interaction with the person at the counter or the manager. Truth be told, I know if the question was asked of any of my employees they would not be able to answer the question you posed. Yes even the other managers probably couldn't. Does that make my restaurant a bad place? I don't think it does. It just means that I have not had the time to get into the minutiae of BBQ. If you plan on judging each place on the knowledge of the employees, you will be sorely disappointed. The places that have been around for a long time and have employees that have been there forever will be about the only place that will be able to give you that info. It's not that we don't care, we just don't have the time. I have a hard enough time finding people that can follow directions or a recipe.
You never did say if you took the taste of brisket that was offered.
You never did say if you took the taste of brisket that was offered.
landarc
somebody shut me the fark up.
Weeeelllll...yes, but, the OP remarks do not state that he talked to the cook. He talked to the server, and the manager, who might not be the pitmaster. I can see where the staff on-site might now know what they are serving except to serve it. Many BBQ places have cutters, cooks, pitmasters and servers, not everyone knows everything.
caseydog
somebody shut me the fark up.
If that is the case, then the owner of the restaurant doesn't have a proper training program in place. Nobody working in a restaurant should be interacting with diners unless they know how to talk to the diners about the food with knowledge and confidence.
CD
MS2SB
is Blowin Smoke!
They offered you a taste and refused. The least you could have done was try a slice and let the product speak for itself.
Pyle's BBQ
Babbling Farker
Wow, you haven't been to a restaurant lately. I think it is a minute detail that the counter person should know if the brisket is the point or the flat. The general public will not ask this question. My employees do know how the product is produced in general.
Bob had it right, the OP did not talk to the cook. I'll just leave this here since this is Q-Talk.
NickTheGreat
is One Chatty Farker
Wow. With that attitude, you can probably count the list of acceptable restaurants on one hand. :grin:
Where do you draw the line? If the bus boy doesn't know the hybrid of the lettuce in the side salads? What if the waitress doesn't know which region of Italy the olives for the olive oil are grown? Or where the minerals for the ceramic plates were mined? :boxing: :becky:
wrenfro12
Full Fledged Farker
I once went on a Gordon Ramsey style rant in a restaurant when the server could not tell me what breed of cow was used to make the steak fajitas. How could you be in business and not know such simple things?
Bamabuzzard
is Blowin Smoke!
I think this discussion shows what I heard on a local news spot the other night with regards to our society. We have become a much more demanding society. In the case of food and restaurants. We want/demand royalty type service or we throw temper tantrums either in the restaurant or on a review site such as Yelp or Urbanspoon. We want fine dining for fast food type prices. We want a top notch meal served in drive thru time.
I'm glad I don't own a restaurant or any type of vending/catering business. When we do tradeshows to push our products I see first hand how rude, crude and arrogant people are. It never fails. When we're sampling there's going to be those who feel the need to walk up to you and tell you why they like product "A" better than yours. Yet when you ask them have they even tried yours they answer "no". :crazy: Then you've got the arrogant health nuts who get upset because your product isn't "gluten free", "sugar free", "fat free", "calorie free" etc. Or the classic d-bag who makes it a point to walk up to you (having no intentions of sampling) just to let you know that "He makes his own bbq sauce" and yours isn't no where as good as his. Yet he's never tried yours and refuses to when you ask him to.
People can be very crude and it seems grocery stores and restaurants are the places where they feel they are obligated to be that way.
I'm glad I don't own a restaurant or any type of vending/catering business. When we do tradeshows to push our products I see first hand how rude, crude and arrogant people are. It never fails. When we're sampling there's going to be those who feel the need to walk up to you and tell you why they like product "A" better than yours. Yet when you ask them have they even tried yours they answer "no". :crazy: Then you've got the arrogant health nuts who get upset because your product isn't "gluten free", "sugar free", "fat free", "calorie free" etc. Or the classic d-bag who makes it a point to walk up to you (having no intentions of sampling) just to let you know that "He makes his own bbq sauce" and yours isn't no where as good as his. Yet he's never tried yours and refuses to when you ask him to.
People can be very crude and it seems grocery stores and restaurants are the places where they feel they are obligated to be that way.
E
estex
Guest
I had an experience of a sort when the guy used an ICE CREAM SCOOP to put the Chopped BBQ on a bun and it was YELLOW. Then he said it was his secret MUSTARD sauce. It was at a town carnival/street fair in Clay County West Virginia.
1. Never knew (this was back in 2002) there was mustard in BBQ...Doesn't go together. I know that's a Yankee thing but NO..Bad dog! (Blahahahaha Mustard and Yankees)
2. There sure in the hell isn't an ICE CREAM SCCOP in BBQ not NO, but HELL NO!
one bite and threw it away
1. Never knew (this was back in 2002) there was mustard in BBQ...Doesn't go together. I know that's a Yankee thing but NO..Bad dog! (Blahahahaha Mustard and Yankees)
2. There sure in the hell isn't an ICE CREAM SCCOP in BBQ not NO, but HELL NO!
one bite and threw it away
Lake Dogs
Quintessential Chatty Farker
I think you're on it right here. For some bizarre reason people are expecting $100 service for $5. For that matter, when I've eaten at places that are around the $100 per person, I'm not sure the server could tell me the level of details we've discussed. The cook probably could, but not the server...
Bamabuzzard
is Blowin Smoke!
Granted I'm not saying what you ate wasn't horrible. But in a lot of people's minds mustard "goes with" bbq just fine. It is in a lot of bbq sauces. A lot of people use mustard as a slather on their ribs and pork butts. I use mustard powder in several of the rubs I use. One of the best sauces I've eaten is a mustard based sauce. But like anything dealing with food. It's about taste buds and preferences. But you did say you are a Yankee so that explains a lot. :becky:
Lake Dogs
Quintessential Chatty Farker
Perhaps because they couldn't pronounce Appaloosa...
Hopefully you didn't pull a Gordon Ramsey... First, that's TV, for the sake of TV. Second, he owns the **** thing; you aren't/weren't the owner.
As a customer, if you want to know that, ask. However, if they dont know the answer, then either dont order the thing, or go somewhere else... Certainly up to you, but pulling a "baby fit" is childish and rude. If I were an owner of the place, I'd have called the cops and pressed charges for assault and possibly pressed civil charges for defamation of character.
hnd
Full Fledged Farker
you certainly would of gotten a huge eye roll from me if i was in line behind you. the guy across the street from my house had no idea what the flat or the point was of briskets but he's smoked them for years and they are delicious. he even slices them thinner than i'd like.
yeah yeah yeah, you make great bbq at home with 1 smoker and a packer or 2 as i'm sure you'll tell us. eating out isn't always about eating things that you can't make better at home. It's sometimes about trying new things and the convenience of not having to dirty some dishes.
just put yourself in line behind you
"what do you smoke this with?"
"oak"
"is it post oak or red oak?"
"its oak"
"IM NOT EATING HERE THIS IS PREPOSTEROUS!!"
yeah yeah yeah, you make great bbq at home with 1 smoker and a packer or 2 as i'm sure you'll tell us. eating out isn't always about eating things that you can't make better at home. It's sometimes about trying new things and the convenience of not having to dirty some dishes.
just put yourself in line behind you
"what do you smoke this with?"
"oak"
"is it post oak or red oak?"
"its oak"
"IM NOT EATING HERE THIS IS PREPOSTEROUS!!"
Lake Dogs
Quintessential Chatty Farker
The problem is that people dont know what they dont know. Only with more knowledge do we truly know that individually we dont know squat...
He probably doesn't know that mustard (either in the liquid form we know as mustard, or powder, etc.) is a key ingredient in probably 60-70% of over-the-counter sauces... Just some use it as they base/key ingredient...
Hey, try Shack Attack. I'm not much personally for mustard based sauces, but this one is GOOOOOOD on pork.
