The one that gets me is when a customer is having trouble with the software that they make, and it eventually becomes apparent that they’re simply pushing the wrong button, or using the wrong settings, or simply setting things up in a way that can’t possibly work.
The excuse: “This is the way I’ve always done it.”
While it’s entirely possible, when dealing with people, that someone will let the rules slide a little, software is rarely so accommodating.
I usually have to bite my tongue and not say what I want to, which is “I’m pretty sure it isn’t.”
What do you think the restaurant does with the yolks? They can’t use them so it’s not their fault that you don’t want them. Your stomach or the garbage makes no difference to them.
Because if their standard omelet is a 2 egg omelet, their egg-white omelet is not a bitty tiny thing with the whites of 2 eggs. It’s a similar sized thing with the whites of 4, or more likely 5 or 6 eggs. Egg white omelets cost more because they use more eggs.
So you agree with me, then, that it shouldn’t cost more?
I guess that makes sense. But are you sure this is generally true with fried eggs? In NJ diner menus, eggs are often listed under the categories ‘two eggs’ and ‘three eggs’, while the omelet section usually says ‘three egg omelets.’ Wouldn’t that suggest that ‘egg whites only’ would be the same number of eggs?
They could be using an egg-substitute product, which is egg whites, and as it’s processed, costs more.
Suggesting that ‘egg whites only’, using fresh egg whites, would be the same number of eggs implies that you’d get a smaller omelet, which folks would complain about, so they have to have the same relative size/weight/volume (or whatever measure is used), and obviously uses more eggs.
That may not be all that accurate anyway. I go to a diner that has 1-2-3-egg specials and I can assure you that when I order “one egg, scrambled” I get more than one egg’s worth of scrambled eggs every time, more like two or three, and the other egg portions are equally larger than they should be. (The fried eggs seem to be measured accurately, but their “healthy” two poached eggs on english muffins offering actually has 4 poached eggs. ) I suspect what they’re doing with the scrambled eggs, to save on prep time, is buying a packaged liquid scrambled egg and using a measure to ladle out the number of “eggs” requested. They also offer EggBeaters, and either version (real or processed/healthy) has a far-too-consistent yellow color throughout, so I suspect the only eggs cracked out of shells there are fried or poached.
My guess in your situation is that most customers might look at an egg-white-only item and complain that it was too small compared to their dining companion’s full-egg item, so they added more to make it comparable in size.
I got caught with one of these today. There are two bus routes near me that follow identical “great circle” paths, except one runs clockwide and the other counterclockwise. For nearly a year now I have been boarding a bus going in one direction and getting a transfer which I used to ride the bus in the other direction home. Today when I got on the bus to head home the driver looked at the transfer after I fed it into the farebox and asked where I’d gotten it. When I told him, he replied that the transfers aren’t good for “reverse riding” as he called it. I said that I’ve been doing this for a while and no one had ever questioned it before. He said that the other drivers “must have been new” or “hadn’t looked at the transfer carefully enough”. He didn’t make me pay another fare, though, just said that I shouldn’t do it again.
When I got home I called the transit company and asked if what the driver had told me was correct. The woman I spoke to said it was, since riding the bus back like that was considered a second ride. I commented on the fact that I’d been doing it for a while now and this was the first time I’d been called on it. She laughed, and said that I’d just been lucky so far. She was polite, and even amused by my story. But I guess I won’t be trying to do it again, now that I know it’s wrong.
I think that’s pretty standard in the public transport industry- a transfer is only supposed to get you from you from point A to B, not Point A-B-A.
But you got the one driver in a million who checked. In SFO I’ve gotten on crowded buses where the driver opens the back door for you to get on because the front is full and you could get on without a ticket or transfer if you wanted.
The funny thing about it was that for a while Chicago (where I used to live) had the same policy; transfers were not good for the route on which they were issued. They later changed the rules to permit reverse-riding due (I think) to customer complaints when they proposed yet another fare increase. I haven’t checked on their current policy, although I have a Chicago Card with about $20 in fare money left on it, which I use whenever I visit there.
I have never been asked for ID for debit. Credit yes; debit no. I understand why the OP questioned being asked for ID for debit. Isn’t that the point of entering the PIN?
Yes, I’ve identified the exact same problem. Only, I’m a complete PITA. So I park my ass right there in front of the window and do not budge until I’ve opened the wrapper and inspect my burrito. That way, if I find meat, I don’t even have to go inside. I’ll just hand the bag back to the drive thru guy. Or girl.
Since I originally posted this, I’ve acquired two perfectly made burritos in a row!
I don’t park in front of the window until I’ve been served the wrong order three times…but you’ve probably already hit that number, so I’d say you’re entitled. My concern is not necessarily for the workers, but for the customers behind me.
Well, if they can’t/don’t save the egg yolks, than it is still an entire egg being used to make your food. Seems fair to pay for a full egg, even if you aren’t going to eat all of it, since part of it goes to waste.
Tell ya what, PM me your address and I’ll send you some money to cover you for your next couple of orders since this seems to be such a big deal to you.
All I can say is that I had a big run in with my manager and a front desk clerk today based on the “We’ve always done it this way” mindset.
Suffice it to say, things are changing, regardless of however they’ve always been done. And they’re changing exactly toward the recommendations I made in a 4-page memo I submitted a month ago.
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Screw it. I can make more money elsewhere. Tomorrow I start looking.
So then you, in addition to hajario in post 62 agree with my response in post 65, that it shouldn’t cost more?
Way to read.
What the fuck is your problem? I didn’t know this thread was about life threatening issues. I’m sorry, next time I’ll wait for a minirants thread. I also didn’t mean to make such a big deal about it, but at least 2 of my responses are to people who couldn’t be bothered to actually read what I posted.
Ease off the caffine… If they actually have to seperate out the yolk, I can see it costing more. You are practiced at seperating the yolk from the egg. They might not be so practiced. It is an extra step, in a hectic kitchen, to make a fussy dish just the way you want it. Pay the extra amount, and be glad they were willing to concede to you!
) I suspect what they’re doing with the scrambled eggs, to save on prep time, is buying a packaged liquid scrambled egg and using a measure to ladle out the number of “eggs” requested. They also offer EggBeaters, and either version (real or processed/healthy) has a far-too-consistent yellow color throughout, so I suspect the only eggs cracked out of shells there are fried or poached.