LEO/LHB Industry Standard: The invisible Menu Page

[Robin Garr]

Industry Standard
Insider Info for Those Who Dine Out
With Columnist Marsha Lynch

Here's Marsha with her monthly column in LouisvilleHotBytes and LEO. I love this stuff, and I'm really glad that Marsha offered to do it.

The Invisible Menu Page

A friend of mine recently told me she had to cut short a restaurant visit because her godson couldn't find anything on the menu that he wanted to order. "Why didn't you just get him a grilled cheese, or a kid's pizza or something?" I asked. Her answer? "Those weren't on the menuAll of a sudden, I realized she didn't know about The Invisible Menu Page. I found myself wondering how many other people are unaware of this glorious restaurant phenomenon.

Folks, unless the words "No Substitutions" are posted prominently on the wall or appear somewhere on the visible pages of the menu, you typically are free to attempt ordering from The Invisible Menu Page. That's the page you write yourself, according to your particular dietary needs, wants or restrictions.

Did you know that servers have the ability to send brief notes to the kitchen via the restaurant computer in most establishments? Now, sometimes we in the kitchen have to ask for a clarification - the space they have to type in is limited, and the shorthand is often pretty cryptic - but we'll almost always try to honor the guest's request (and the truly legendary ticket modifier notes are taped to the kitchen wall as decoration).

Click this link to read Marsha's column in full on LouisvilleHotBytes.com. I can't find it yet on LEO's Website, but it's in the newspaper's print edition, available free at news stands around town.

I have never had a problem with that at either the chains or some of the local places I eat at. Being on the Atkins diet most places have altered the menu with no problem and with no additional cost either....just ask and they will adjust the order for you if they can.

Another wonderful Insiders look at what most of us in the "bizz" are willing to do to make our patrons happy!

I've been accused of having a "Super Secret Menu" at the club because we usually will make anything that's not on the menu, if we have the means, on a regular basis....

I wonder sometimes, why I even bother developing a menu at all!!!!

Another very good article by Marsha.

While I am generally opposed to the concept of altering the chef's dish in amy meaningful way (you wouldn't paint a different hair color on the Mona Lisa would you?), I know a lot of people who either don't know they can, or are unwilling to ask for even simple changes. I've actually had people I was with refuse to order a dish that sounded wonderful to them because they didn't like the sides it came with.

"That sounds great, but I don't like asparagus" Ask them to sub for it. "No, no, no, the chef will spit in my food."

I swear. That conversation happened just like that. And they were serious.

Thanks, Chris and Dan. I was afraid every cook in the city would be after me with a pitchfork for spilling the beans. I'm always amazed (and dismayed) when people bypass something they think they would love because they don't like one of the ingredients, for instance (or accompaniments, like in Chris' example).

I truly believe there are situations where you shouldn't ask a chef to alter his or her concept (like asking for ranch dressing as a substitute for a nice demi-glaze), but - especially in a more casual restaurant - you should never be afraid to at least ask.

We found out about the Invisible Menu Page while dining in the past five or six years with our daughter who is pretty picky and found out how easy it was to get something she'd eat even when we didn't see it on the menu. All we had to do was ask and we got pizza at a place that had no pizza on the menu and pasta with just marinara where all the others had added items she would never eat. I commend restaurants that aim to please like that. Keep up the good work Now that she's discovered steak, she's easier to please, but it sure is getting expensive!

I took my brother-in-law (definately NOT a foodie) to Seviche recently. I had tried to convince him to eat sushi with me, but at the last minute he chickened out and I wheeled into Seviche as a quick substitute. He ordered the sea bass and asked for a side salad with ranch. I was a little surprised when the waiter indicated that the salads on the menu were all they had on offer. I understand if the kitchen didn't have ranch or iceburg. I spent some time explaining that alot of people come to this type of restaurant to get what the chef cooks, not to ask for what you have in your own refridgerator. Anyway, I had an excellent ahi tuna meal that was a great substitute for the sushi I was craving and my brother-in-law was happy with the sea bass.

I actually agree that you shouldn't try to mess with the chef's creations, but having a shellfish allergy, sometimes I'll see something on the menu just sounds delish if only it didn't have shellfish in it. I've found that when I explain my predicament, the server will often speak to the chef to see if they can substitute the shellfish out or add in another ingredient that is complementary to the dish. It definitely doesn't hurt to ask.