Huge Mistakes Everyone Makes At Fancy Restaurants

A fancy restaurant is probably in your near
future if you’ve got big dinner plans for an anniversary coming up or you just want
to have a night out somewhere without paper napkins. But even if you think you know what you’re
doing, there are mistakes you’re probably making at these upscale establishments. “Wrong glass, sir.” If you want to go to your favorite diner,
order a pork chop, and bathe it in ketchup, that’s your prerogative. For that matter, it’s your prerogative to
eat the food you want any way you want to. But let’s be clear: If you go to an upscale
restaurant, order a gourmet dish, and then ask for a run-of-the-mill condiment, you’re
going to earn the ire of the chef. In 2017, The Independent picked the brains
of top chefs to determine some of their biggest diner-related pet peeves. Not surprisingly, taking liberties with condiments
or other seasonings turned out to be a repeat offender. According to Helena Puolakka, the executive
chef at London’s Nordic-French restaurant Aster, diners should never ask for Tabasco
in a fine dining restaurant. Puolakka insists it’s, quote, “blasphemy.” “[Speaking French] and also some [more French],
and [even more French].” “Mm.” Richard Bainbridge, chef and proprietor of
British restaurant Benedicts, also had a proverbial bone to pick with patrons not trusting chefs
to properly season and sauce their food, saying, “The worst thing a diner can do is put salt
and pepper on their food before they have even tried it. Seasoning is individual to palate but they
could at least give it a go first.” Bottom line? If a dish’s seasoning just isn’t hitting the
spot for some reason, let the chef know so they can meet your expectations and their
own. Figuring out what to do with the fancy linen
napkin at a fine dining restaurant can be surprisingly perplexing. Napkin etiquette is totally a thing, and you’re
probably defying at least one or two tenets of it. “You’re eating a hand towel.” Etiquette expert Jacqueline Whitmore explained
the basics to Forbes in 2013, “The basic rule: put it in your lap and don’t
leave it on the table. A large napkin is folded in half with the
fold facing the waistline, while a smaller napkin is opened completely. In upscale restaurants, a server may drape
the napkin on your lap.” If you need to excuse yourself for any reason
during the meal, Whitmore says there’s another napkin rule you must follow. “If you leave the table during a meal, place
your napkin, loosely folded, on the seat of your chair.” Just about everyone has probably accidentally
slipped their elbows onto the dinner table at some point. Still, just because we all do it doesn’t mean
it’s considered entirely acceptable. Maralee McKee “America’s modern manners and
etiquette expert” says on her Manners Mentor blog that putting your elbows on the table
is, as your mother likely taught you, frowned upon in a fine dining environment. She added, “Plus, when your elbows are off the table,
you’re sitting up straighter. Research has shown again and again that the
taller you sit (or stand), the more people pay attention to you and place additional
authority and value into what you’re saying.” There are other practical reasons to keep
those elbows by your side, too. If you’re leaning so far into a conversation
that your elbows are on the table, it’ll make it that much more likely that you’ll knock
something over, another serious no-no in a fine dining setting. When you’re hungry and a server sets down
heaven in a bowl in front of you, it’s totally understandable if you get a little overzealous
in eating it. But one thing you should definitely avoid? Slurping. The Etiquette Scholar blog explains proper
soup-eating technique, advising, “Hold the soup spoon by resting the end of
the handle on your middle finger, with your thumb on top. Dip the spoon sideways into the soup at the
near edge of the bowl, then skim from the front of the bowl to the back. Sip from the side of the spoon, avoid improper
table manners and do not slurp.” Proper soup-eating etiquette doesn’t end when
the soup does. When the last drop is gone which you finished
using your spoon, not by lifting the bowl to your mouth, make sure you don’t set your
spoon down on the table. It should instead be placed inside of your
now-empty bowl. Oh, those pesky rules of silverware! Are they really that important? Well, they are when you’re at a fine dining
establishment. Fancy restaurants do go through all the trouble
of setting out the whole array of utensils, after all. If you’ve never really been confident in your
ability to navigate a formal place setting, have no fear all you need to do is remember
a few key components. The easiest rule to remember, according to
What’s Cooking America, is this: “Use the silverware farthest from your plate
first. Starting with the knife, fork, or spoon that
is farthest from your plate, work your way in, using one utensil for each course.” Basically, that means your salad fork will
be the one on your outermost left, with the dinner fork next to it. On the outermost right is your soup spoon,
preceded by your teaspoon and then, closest to the plate, your dinner knife. It might not seem like a huge deal to cancel
reservations. Sometimes life happens and skipping out is
unavoidable. Still, you should always give the restaurant
a heads up in the event something prevents you from keeping your allotted dining time. Scott Jampol, OpenTable’s Senior Vice President
of Marketing, had this to say in 2017 as part of a PSA urging diners to book responsibly. “Many people simply don’t realize the impact
that no-shows and late cancellations have on the restaurant industry.” Michael Voltaggio, a celebrity chef and restaurateur,
partnered with OpenTable on the initiative, explaining why being a no-show is such a no-no: “It might seem harmless to bail on a reservation
but if you can’t make it, letting us know ahead of time makes a world of difference. If we’re constantly working to address no-shows
on a daily basis, our business suffers. That’s why we’re asking diners to book responsibly.” What diners take for granted is all of the
work that goes on behind the scenes to prepare for patrons at a restaurant, not to mention
the financial impact that comes from restaurants being left unable to fill an empty table at
the last minute. Stuff comes up, and chefs get it. As Michael Davis from Sprout LA told OpenTable,
diners should, quote, “not be afraid to cancel [their] reservation[s] we appreciate a cancellation
more than a no-show.” If you make the small effort to call ahead
and cancel, the restaurant will know that they can then let other diners use that table. It’s just good manners. Although there is some flexibility here depending
on the restaurant you’re dining at, if a restaurant states the dress code is formal, it’s disrespectful
for guests not to follow it. John Winterman, managing partner at New York
City’s Batârd, told Town & Country, “I break it down into self-respect and respect
for others…If someone comes in making an effort and looking fabulous and glamorous
and they know they’re in for a premium experience at a premium price, you give them a fabulous
table in the middle of the room. And people react to that, when they see a
crowd that’s well-dressed and beautiful and sparkling.” “I thought this was a high-end restaurant. Why am I the only one wearing a tux?” “Oh, sorry, I should have told you. Rich people are done with fancy clothes.” And while there are certainly fine dining
restaurants that have evolved to accommodate a more business casual crowd, Winterman in
a separate interview with Forbes pointed out that that doesn’t mean that dress codes are
going away entirely. “There are examples in almost every major
city of establishments that adhere to at least some dress code tradition requiring [dress]
pants, for example, or banning baseball caps…New Orleans, Dallas, Savannah all have venerable
institutions that demand proper attire. Tradition often carries respect.” If you’re at a boisterous family-style buffet
where you can’t communicate without hollering out, go for it. But if you’re at a fancy restaurant, there’s
a more suitable way to summon your server. Hint: It definitely does not involve yelling
across the room. Patricia Napier-Fitzpatrick, founder and president
of The Etiquette School of New York, told BestLife in 2018, “You should use eye contact or put up your
index finger of your right hand, ever so slightly…The person hosting the meal is the one responsible
for getting the attention of the waiter so that they can order. If his clients or anyone he’s entertaining
isn’t happy with their food, he’s responsible for getting the wait to come over and change
it.” In general, you should strive to keep the
volume of your voice at a lower decibel level when in a fine dining situation. Or, as lifestyle expert Maura Sweeney told
BestLife, “Don’t rattle the carefully created, understated
atmosphere of quiet cultivated by the proprietors.” Who doesn’t love it when fresh bread is brought
to the table before a meal? This feels especially true at upscale restaurants,
where the bread is often artisanal; think a thick, slightly chewy crust covering a light,
airy, warm center. It’s no surprise that most people cut off
a big chunk of bread, generously butter it, and then store the piece on their bread plates
between bites. “You’re naughty! And then I take my naughty pet, and I go…” Per etiquette expert Molly Watson though,
that’s not proper bread etiquette. She told Serious Eats in 2014 the admittedly
“fussy” way you should do it. “Tear off a bite-size piece of bread. Hold the piece with your fingers (not in the
palm of your hand and not on the plate), use your knife to butter it, and eat it. Repeat with the remaining bread as you like.” Some diners go out of their way to be helpful
or polite to servers, but sometimes, it backfires. An example? Pre-bussing your own table. According to Suzanne Perry, co-owner of Datz
Restaurant Group in Tampa, Florida, you’d do better to leave your table as it is. Perry told Food & Wine, “Handing a server a stack of plates, layered
with food and silverware that isn’t balanced and plopping a wad of napkins on top is a
little insulting and messier than it really needs to be.” Besides, you may not realize it, but servers
have a system that enables them to be more efficient in keeping tables clear. As one one Redditor explained, “I might want to stack three entrée plates
on my arm and then put other small plates and silverware on top of that. If everyone stacks things, I can only bus
two people’s plates. If I stack, I can get many more.” Paying the bill at a fancy restaurant should
be a non-event. One way to do this is to give your card to
the maître d’ at the start of the meal and inform them you’ll sign the check on the way
out. There are other ways to handle the bill discreetly. Jonathan Cook, a Quora commenter with over
a decade of experience as a fine dining server, suggests one alternative. “Rather than the ‘pretend to go to the bathroom
and hand your card to the waiter approach,’ I recommend calling ahead of time and putting
your credit card on file with the restaurant.” It’s a classy move that keeps the focus on
the food, wine, and fun and keeps awkward money talk to a minimum. Bon appetit! Check out one of our newest videos right here! Plus, even more Mashed videos about your favorite
food topics are coming soon. Subscribe to our YouTube channel and hit the
bell so you don’t miss a single one.

79 Replies to “Huge Mistakes Everyone Makes At Fancy Restaurants”

  1. Mashed says:

    What's your favorite thing to order at fancy restaurants?

  2. bigdaddymike says:

    Stop with the filler clips damnit. We get it; you need to reach your 10 minute quota. But we do not need 16 random clips that somewhat pertain to the video, but stop it. I hate hearing the person talking cut out for no reason so many times just to watch a stupid clip. It isn't slick and really annoying.

  3. Beau says:

    How about instead of paying 60+ USD for a plate of food for ants, pay 1/3 of that and eat nicely at a mom-and-pop's restaurant that's not snobbish

  4. dukadar o'dear says:

    A chef is an operative that one should NOT offend.
    They can concoct tasty sauces but they can also slip in the odd egregious ingredient.
    I behaved rather badly in a small restaurant in Siem Reap, Cambodia.
    I slyly passed on to the pet dog under the table a good portion of the stewed dogmeat that my host/Cambodian friend had ordered for me.
    I think the meat may have come from his mother. (The dog's – not my friend's.)
    At least I learned that dogs can be Canibalistic too.

  5. rob379 says:

    Ah on noshows…

  6. Curt Christensen says:

    Judging a customer.
    That's one way to go out of business fast

  7. DottyGale8 says:

    All basic etiquette. Surprised anyone doesn’t know these already.

  8. Tiffany Lyons says:

    If you want to act like a bore, stay at home. The point in going to a fine dining restaurant is to get a transcendental experience. If you want food drenched in condiments just go to McDonald’s or Hardee’s. Same with the dress code- if you want to wear your tank top and shorts- go to a hotdog stand.

  9. J374338 says:

    1:04 is that guy from the sweating profusely.gif meme?

  10. Phantom Warrior says:

    in most restaurants i have been to specially fine dining food is rarely seasoned if at all. and food is generally bland. so yeah i have to use S&P and hot sauce.

    and eating mash potatoes, and other vegies without spice is just nasty.

  11. josh gill says:

    I was highly pissed the other day, there is a seafood restaurant right near my house, it’s in no way a fancy restaurant (most of their seafood is fried even), anyway I ordered takeout and was wearing shorts and a tank top, when I got there to pick up the food the snooty old hostess woman came right up to me and said “oh I’m hoping you’re here to pick up right”, I looked her right in the eye and said “excuse me?” And she still make the same stupid face replied “oh, are you here to pick up an order?”

  12. AlbredaWelde says:

    Okay, many of these things are just a matter of manners. Some people have them, a lot of people don't. Many people think that by having the money to eat "fancy" means that they don't have to be polite or mannerly. You should actually know most of the basics of this video already unless you were raised by trolls. That said, I will always taste before adding anything to a dish. It is probably fine just as it stands or so many people wouldn't find the food at the restaurant worthwhile. I will not be judged by the wait staff as if they are somehow better than me for working in this fine establishment, however. They are sometimes classy, knowledgeable people, but other times losers that can't get a better job. As for placing my napkin on a seat which dozens of people sit their rumps upon daily, I will pass. It is perfectly fine to place it, out of contact with other items, to the side of your plate. After all, when I return from the restroom, I will not be given a fresh napkin to wipe on my mouth/face. As for giving my card number to some stranger hours ahead of my arrival or handing off my card to someone who may or may not be honest, I will also pass. Not everyone is a white knight. There is nothing embarrassing about paying the bill in front of your guests. You merely hand over the card quietly at the end of the meal and be done with it without bellowing out anything rude about the prices or the server. Everyone knows that the meal is not free, for God's sake. As for pre-busing the table, it should not be an issue. Your server or other staff should be removing dishes as you finish with them and attending carefully to additional drinks or other necessities. If there's a stack of plates on your table to BE pre-bused, then they are not doing their job correctly as you came there to dine and enjoy the company of your guests, not stare at half-eaten food and empty dishes. My number one pet peeve, though, is that people cannot modulate their volume in public. Did your mother never teach you about an inside voice? It is rampant from fast food joints to fine dining venues as is the plague of people who will not train their children to behave properly in public. Yes, you paid for your meal and your brat's just like everyone else, but the 100 people who are being given indigestion by your loudness or your child's antics make up the heavier side of the "you're being a jerk and you need to leave" scale. Just my humble opinion. If you don't like it, well, suck an egg because you won't change it.

  13. Moe Bandz says:

    A chef has some fuckin nerve trying to tell someone what they can and can’t put on the dish they just paid for.

  14. Glenda Chuck Rainbolt says:

    When we are paying over $400 for 2 for a meals, I will eat however I want to.

  15. the dude dude says:

    No. 1 mistake people make at "fancy upscale restaurants"

  16. Nomadic813 says:

    yeah.. other than the seasoning/condiment thing, none of these things apply in today's culinary scene. And even if you ask for ketchup on your roulade, no one would ever dare to say no or anything to your face. The kitchen will roll their eyes at you behind closed doors, but that's about it.

    Most of these items are taken out of etiquette manuals from the previous century. Restaurants these days accommodate a much more cosmopolitan aesthetic and understand people of different cultures have different rules and all money is welcome frankly.
    THe moment you started referencing "etiquette experts" you lost your argument frankly.

  17. Patfettx says:

    Lots of offended people in the comments. It's ok if you have no etiquette, just don't go to fancy restaurants. It's like, I don't go to churches or mosques or place of religious designation, because I do not believe in them and do not understand their appeal. But if people see something in going to churches, it's their right. It's a fairly simple concept to grasp honestly, it's called respect. People must have their way all the time i guess.

  18. capstar633 says:

    Froufrou restaurant arrogance to tell me what I can and cannot put on MY food that I am paying for is the REAL restaurant faux pas!!!

  19. Jason James says:

    Maybe I'm old fashioned, but I'm not going to take a chef seriously about etiquette, that is covered in tattoos like a fucking crack head.

  20. Evett C says:

    Even if I get all dolled up proper. My tattoos still get put in the back in a corner. Also am learning fancy food isn't that good or worth the money.

  21. Tom Varrette says:

    HA! Pompous people get triggered by the most RETARDED things…..

  22. Akosua Fire says:

    Yeaaahhhh… if my husbands payin top dollar for a meal. Im damn sure gonna add whatever tha f*** condiment i want. 🤷🏽‍♀️

  23. AJackofalltrades says:

    I bite the bread then I bite some butter.

  24. lilmothugs says:

    This whole list is dumb if I pay 50 bucks for a steak and ask for a1 sauce run that tell me how to eat my food I gotta pay for yea right I'll send that shit back and leave

  25. chip block says:

    After eating a lot if sushi in Japan I really wish that Americans eat it with their fingers and don't mix the wasabi with the soy sauce!

  26. Marissa Bones says:

    I can't make a huge mistake because I'm to poor for a fancy restaurant

  27. DannyDaDuffyDucking Daffer says:

    A whole bunch of dicks trying to be all fancy…smh

  28. Acero Woodberry says:

    The restaurant should be trying to impress me, not the other way around. As long as you don't make a mess, or make an obvious fool of yourself, I don't really give a fuck what the chef thinks, I paid to eat here.

  29. ErwinWabe says:

    Who cares how I eat I paid for it anyway!! For as long I don't like a pig!!!

  30. Clifford Bodine says:

    Why would a fine-dining host or hostess seat diners at a table that hasn't been cleared, cleaned, and reset?

  31. Hadi Purwanto says:

    I hear slurping, in some countries in Asia (korea / japan), is considered respecting chefs. Because if you're not slurping the chefs might think their food is not delicious. Is it true?

  32. Cesar Cazares says:

    I don’t give a flying fuck about “rules” or “etiquette” if I’m paying for my meal I’ll do whatever I want and season however I want and condiment how ever I want, are millennial Libby’s becoming cooks as well

  33. Alfonzo Moore says:

    They don't care what you do at fancy restaurants. They just want the money.

  34. Rah Phiel says:

    If I’m paying top dollar for a meal I will eat how I want thank you very much.

  35. Martha Bixler says:

    I always prebus. I used to be a waitress I have a weird thing about someone reaching in front of my face. Don't eat fine dining very often.

  36. NateoKat says:

    In certain countries slurping is OK

  37. Joel S says:

    "If I'm paying for it, I can do whatever I want." – An Asshole

    "I spent the last few months saving up so I can treat myself and a loved one to something nice. I should be open to receiving this experience in the way the experts advise." – A Reasonable Person

  38. MaiCohWolf says:

    do wait staff really hate it when you try to clean up a bit/stack plates after eating? my dad taught me to do that, believing it was polite, but we've never eaten at a really fancy/formal place like in the video…

  39. Tycoon Ruler says:

    Just one question. Who the fuck did make those rules or manners. 😏

  40. 23 Tauf says:

    Whos to say whats right or wrong on eating? I'm Samoan and us islanders fuck shit up! Some may say we eat like slobs but that's judgemental as shit. I grew up with my family using their hands more than utensils. Especially my grandparents since they migrated from Samoa.

  41. Gofu Ckyourself says:

    Regular food at a fancy price. Also I'll put whatever I want on my food and put my arms wherever I want. I dont give a fuck what they think. My money my rules

  42. Marie Geeraert says:

    I feel like all of these are common knowledge and just something I’ve always known. Does anyone else think so too?

  43. lambent ort says:

    I love making mistakes at fancy restaurants… nothing gives me more pleasure! 😀

  44. Amol Pandit says:

    Sounds way too much hassle to follow that many rules for having food. Also the chef should cook food and be quiet, any condiment needed is the diners choice. The video shows just overall snobbish behaviour. Customers aren't slaves at a concentration camp, they can act like free humans and chill.

  45. Ashton Peacock says:

    I find it so odd that their are people that actually dedicate their lives or even a minute of their life writing about rules people should follow when buttering their bread, and leaving for the bathroom, and other nonsense. Honestly, I find it pointless, like as long as your acting decently and not like a slob, who cares how you butter your bread or how you fold your napkin. 🤦🏻‍♂️

  46. mdml says:

    At the end of the day these "mistakes" are not so important if the customer is famous or is planning to spend thousands of dollars at their restaurant. Bottom line, its all about money.

  47. lordmick roach says:

    Bottom line is, in the UK, if you at a high class restaurant, you can have what you ask for and the pretentious claptrap in this video is nonsense. Dress smart out of respect for fellow diners. Using cutlery the US way is classed as rude as is what we cal HKLP, holds knife like pen. Bread is normally not served with any course, that is what we call "naff". In the UK, make a reservation at a top establishment, they will want a credit card to secure the booking and a levy will be taken for a no or late show. lastly, if you scrutinise the the bill, you cannot afford to be there.

  48. Xxx Xxx says:

    Jokes on you I’ve never made these mistakes, I’m poor

  49. BaconOrButter says:

    Im sorry but if I want tabasco on my fillet or on my waygu THEN GIMMIE

  50. ClassyJohn says:

    Could you imagine someone telling you how you should eat food?

  51. Bill Gilbert says:

    I don't have an index finger on my right hand!!! I lost it in a Gunshot wound!!! What do you suggest for me????

  52. andyt2k says:

    I'm putting whatever condiment and/or seasoning I want on my food, I'm not giving a restaurant my full credit card information just to be subtle, the bread plate is for the bread, yelling at a waiter isn't being misinformed of some high level of fine dining etiquette, it's just bloody rude, don't do it anywhere

  53. bcumike says:

    Wow! I thought I hated people before this video… Is there really such a thing as an etiquette expert? Isn't it bad etiquette to judge people for pretentious reasons? What's next, a college course to study gender?

  54. trainergirl says:

    Sounds like some chefs are just too precious for their own good. The old adage "The customer is always right" is something they seem to have forgotten maybe.

  55. Besaid Knight says:

    Cloth napkins go on the lap… give that some thought when you lament paper napkins! XD
    Depending on the lap, NO amount of bleach…

  56. Will K says:

    ok coming fro an ex waiter, PRE BUSSING IS AWESOME

  57. Geoffrey Mauk says:

    I can't make it to 5 . . .

  58. Nelson Robert Willis says:

    This video confirms all my aversions to expensive, fancy-schmancy restaurants. I appreciate them to a degree, but most of these ridiculous rules are a turn-off to me. You can call me unrefined if you want to, but frankly, I prefer the more middle of the road places like Max & Ermas, Appleby's, and T.G.I. Friday's.

    Even if I had a lot of money, I would probably still feel this way. I like to relax when dining, and the idea of having to worry about all these stupid little things sounds stressful to me. I don't like to be nitpicked about my clothes or how to butter my bread. For crying out loud, give me a break! You can butter your bread your way, and I'll butter my bread my way. Can't we all just coexist peacefully without feeling the need to micromanage eachother like a bunch of Fascists⁉

  59. Clorox Bleach says:

    This channel is so cringe

  60. Mark Chu says:

    Ill leave my napkin wherever the hell I want

  61. Nicholas M says:

    Fuck all of that, I grew up rich, I eat however the hell I want. Only the stuck up people care about etiquette. Don't cause a problem for others and you're good to go.

  62. horselips says:

    If more 'chefs' knew what they were doing I wouldn't have to season my food before taking, and usually wasting, the first bite.

  63. Darren Whelan says:


  64. MewMew says:

    lol, nothing new, and I'm not even going to expensive restaurants. Geeesh isn't these taught to kids anyway?

  65. Bezshabel Vielle says:

    Biggest mistake at a fancy restaurant I see continually? Kids allowed to scream their heads off all night. If your child can't sit quietly at a table, no you do NOT have the "right" to ruin the atmosphere for everyone else in the place. Get a babysitter with earplugs, please.

  66. Kahl Dragonborn says:

    Chefs are ignorant on this point because at the end of the day everyone's taste buds are completely different. People have different levels of taste some want more sugar or more salt some even might love ketchup more than a Aged Balsamic Vinegar I know I sure do personally. Chefs should not expect to make a dish and expect everyone to agree with them that it tastes better just the way they made it, It's really stuck up and rude.

  67. focalized says:

    Part of me wants to say "I'm here paying you, I can do what I want with my food." The other part recognizes that strangers are preparing my food. Best not to offend them no matter how silly these little so called rules are.

  68. breana ramos says:

    I thought I was watching a Tati video when I heard the background music

  69. Johannes De Jonge says:

    Rule nr 1: dont go to a fancy restaurant….

  70. John C. says:

    I'm a fan of manners but some of these are kinda pretentious

  71. Chris Carnes says:

    If I'm paying you I'll stuff your bread up my ass if I feel like it. I'm not following any of these rules, except slurping. I hate slurping.

  72. N B says:

    Basically just do the opposite of what Chinese people do.

  73. electricra1n says:

    Unless you're dining in some royal banquet, most Michelin starred restaurants will remove and replace the cutlery/silverware and dishes for each course.

  74. Elizabeth Cember says:

    If the restaurant doesn't just bring the flatware appropriate to the courses being served, is it actually fancy? Those arrays of utensils are just a sign that the restaurant's staff doesn't know how to switch out utensils every 3 courses or so.

  75. PRATIK PATIL says:

    The sort of money these fancy restaurant's charge, one should be allowed to climb atop their tables and dance, if they like. Am not paying that much money to be judged.

  76. Nancy Montgomery says:

    I am a firm believer in common courtesy. But I often disagree with the rules of etiquette. Too often it's just made-up, unnecessary rules designed to make people feel inferior.

  77. Nancy Montgomery says:

    What's with the stupid smears, dots and zigzags of sauces? There's no way to eat something like that (unless it's good etiquette to lick your plate). Chefs want to be Jackson Pollock when they should be putting the customer's desire first.

  78. Ms. C. says:

    I got class and I know it .

  79. Ms. C. says:

    The customer is always right …

  80. J V says:

    Can’t get through this video with the garbage house music in the background that you hear in every dam video nowadays.

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