deceptive ordering

I was wondering if any of the business owners have noticed any devious ordering practices by customers where they more or less end up with what they want through manipulation. I've been reading about the unfortunately named "ghetto latte". This would be where a patron circumvents the menu board at a coffee shop by buying two to three shots of espresso over ice and then adding the milk from the free condiments instead of paying for a regular iced latte. Are folks doing more of this type of ordering, or is it business as usual? Is this sort of thing limited to quick service operations like specialty beverage houses, or is it showing up in other models?

Oh people try to do this stuff all the time...from trying to get an alacarte salad instead of a small portion of mixed vegetables to the more shameless and ever prevalent theft of all of the splenda in the sugar caddy...

the empty sweet and low caddys always crack me up
who does this sort of thing??

I think that some people believe that if they are eating at your establishment, that means they are entitled to take all the condiments. I have not only seen this type of behavior, but have actually had people request everything from extra pickles that they wrap up and take with them, to taking extra napkins, stirrers, and anything in a packet, because they are going on a trip and need these extras. People today really have some nerve, and a complete misconception that those things cost money.

When I stay in a hotel, I take everything free with me - shampoo, conditioner, tea bags, etc.. Is that relative? I don't really know what I'm gonna do with it all, though. I don't shower when I camp and cheap tea is never on my wilderness menu. Stocking stuffers?

My Auntie takes all the free shampoo and lotion in hotel rooms and then donates them to a battered women's shelter. How do you condemn that....yet it doesn't seem proper right? There's a whole group of women who do this. It's like their contribution to society. I severely doubt that the hotel tosses every bottle every day, even if unopened.

Theft is not uncommon. From a steak knife, to espresso spoons to salt and pepper shakers. I know John and Norma at NJ's had several of their acrylic salt shakers and pepper grinders taken and even the table sconces(sp?). It is sad as it is hard enough to get by in the restaurant business without this lack of respect.

Back on topic, yeah I get people occasionally trying to make one dish into something else, usually something they think is better or would taste good (customer is always right in their own mind), but it is usually pretty obvious and I explain that I will serve them the things they want, separately, and they are then free to do whatever makes them happy with the parts, but I will not serve a dish so far removed from its original preparation, nor will I insure the quality of the finished product once they are done compiling it for themselves. However, this is not usually done to get around price, as with the ghetto latte.

At one restaurant, I would have the occasional customer order something from the dinner menu, like a salmon steak, and expect to pay lunch prices. When they were told we would do it, but for the dinner price, they would decline and order a regular lunch offering. I also have those friends that study menus to see how they can get the best deal. Personally I like to go out to eat to enjoy great food, not to finagle and try to get the best deal.

[Robin Garr]

Personally I like to go out to eat to enjoy great food, not to finagle and try to get the best deal.

Exactly! Which is pretty much why those of us who hang around here like to laugh at these stories, but by and large the people who DO these things don't hang around places like this.

Does this make any sense?

Speaking of the ghetto latte...I heard that some folks will make their own ghetto lemonade by getting extra lemon slices...add some sugar...and some ice cold water....and wa-lah!...I once got so many limes at La Perla del Pacifico...Limes with my shrimp entree...Limes with my chicken tacos...Limes with my beer...that I briefly entertained the notion of making my own ghetto limeade...and believe me...I would have hooked it up right!...

Maybe if restaurants didn't charge $3.00 for a lemonade that is just water with lemon juice and sugar and $6.00 for a latter that is just a coffee with milk and sugar over ice. (Why is a coffee with milk and sugar in it $2.50, but when you pour it over ice it's suddenly $8.00?) people wouldn't feel compelled to do these things.

When did it become ok for a soda to cost $3.00 anyway? It seemed to all happen at once. Like all the restaurants got together and decided to simultaniously gouge their customers.

Anyway... I blame restaurant pricing structures, not customers. If I can order 2 cups of coffee, a cup of ice, pour my own mik and sugar in it and save $2.00 over the price of a latte... then you are charging too much for your latte.

I hear what you are saying, but an espresso machine is a pricey piece of equipment. Also, you must have a bit of finesse, not just pulling a spigot. There are very large differences here. But the point is the price of milk has gone up as well, so if you are using a cup per coffee and not just whitening your milk I bet the coffee prices will go up as well. People have doctored there own coffees like that for years though. It's not the economy so much as the customer IMO.

When did it become ok for a soda to cost $3.00 anyway? It seemed to all happen at once. Like all the restaurants got together and decided to simultaniously gouge their customers.

This is the price we are paying for corn based Ethanol and American corporations usage of corn sweeteners instead of sugar. Yet another reason to move away from both uses.

Anyway... I blame restaurant pricing structures, not customers. If I can order 2 cups of coffee, a cup of ice, pour my own mik and sugar in it and save $2.00 over the price of a latte... then you are charging too much for your latte.

I don't know Chris, there's some real douchebaggery going on out there (pardon my French ). Besides, call me a capitalist pig, but I kind of like the idea of restaurateurs making good money, real good money...you know, as an incentive to stick around and the like.