A Foodies Rant

A friend from the Netherlands visited Louisville a few years ago, and wanted to order a Hot Brown sans Mornay. That's fine I guess, and the Talbott tavern accommodated, but I had a hard time with it.

So a hot Club Sandwich with no lettuce or mayo?

," (If you cut us, do we not bleed (one of the 5 mother sauces?)) .

ROTFLMAO!!!

Gotta love it! Just curious as to which mother sauce it is! LOL

I have had people order a BLT with no tomato,

A friend from the Netherlands visited Louisville a few years ago, and wanted to order a Hot Brown sans Mornay. That's fine I guess, and the Talbott tavern accommodated, but I had a hard time with it.

So a hot Club Sandwich with no lettuce or mayo?

I have had a Hot Brown ordered with NO turkey and bacon...the dup. still hangs on my fridge! Always a source of a good chuckle! Cheers!

I have had a Hot Brown ordered with NO turkey and bacon...the dup. still hangs on my fridge! Always a source of a good chuckle! Cheers!

To bill's original post.... A brief explanation. Everyone should work a month in a restaurant before judging. All of us deal with staff no shows constantly, which affects food quality (b.o.h.) and service (f.o.h.). Mix in guests special requests and dietary restrictions, two guests special needs can put the whole kitchen 'in the weeds'. If you toss in the journeymen servers and cooks? You are just scratching the surface. It is a hard business to be in these days. I am not grousing, just stating facts. To do it well is hard enough... To do it flawlessly is nearly impossible in our current 'all about me' society. Nearly all of us in our biz try to be gracious, kind and accommodating. We go above and beyond. Your food took fifteen minutes and you are complaining, but you stood in line at a post office as long and you didn't say a word? Hmmmm.

To bill's original post.... A brief explanation. Everyone should work a month in a restaurant before judging. All of us deal with staff no shows constantly, which affects food quality (b.o.h.) and service (f.o.h.). Mix in guests special requests and dietary restrictions, two guests special needs can put the whole kitchen 'in the weeds'. If you toss in the journeymen servers and cooks? You are just scratching the surface. It is a hard business to be in these days. I am not grousing, just stating facts. To do it well is hard enough... To do it flawlessly is nearly impossible in our current 'all about me' society. Nearly all of us in our biz try to be gracious, kind and accommodating. We go above and beyond. Your food took fifteen minutes and you are complaining, but you stood in line at a post office as long and you didn't say a word? Hmmmm.

And because of your attentiveness to your business I can happily say I have never EVER had a bad meal in your restaurant. Ever.