Here is an interesting cite about Oppositional Defiant Disorder.
Some of the hallmarks are as follows:
-arguing with adults
-actively defying or refusing to comply with adult requests or rules
-deliberately annoying people
-blaming others for mistakes or misbehavior
-“touchy” or easily annoyed by others
-angry and resentful
-spiteful and vindictive
Oh, I’m sorry. I must have posted this mistakenly in the wrong thread. Might be useful information though, maybe I should leave it.
You’re trying to suggest this person step back and look at the facts presented without scrambling to keep proving they’re “right.” Gee, that seems like a lot to ask of someone whose comments are seeming increasingly bizarre.
To me, it actually looks highly relevant. 
If you find the adults posting in this thread, can you let me know where they are? They seem to have gone missing.
Because someone points out that you have made an error, they are not adults?
:dubious:
What error?
Couple comments on this, since I’ve done a lot of restaurant cooking. Appetizers are a royal pain in the ass, but they’ve unfortunately become an Insanely Big Thing in restaurants over the last several years. Mainly because they have a huge markup on them. Some things I’ve noticed:
There are a whole lot of customers who don’t get the concept of an appetizer, and who treat the appetizers as if they were entrees. Some people will come in to eat with a group, and this lone individual will sit there ordering one “appetizer” after another. I hated this because …
For some reason, the last few restaurants I’ve cooked in have had appetizers that took longer to prepare than many of the entrees. To me, this is insane, and is an indication of what you mentioned: management not understanding the concept. An appetizer should be something that can be prepared and served very quickly, to tide the customer over while waiting for the entree. Instead, what we get is people ordering prime rib, with a plate of “Nachos Supreme” as an appetizer:
Nachos Supreme: Arrange a layer of chips on a plate. Sprinkle with a liberal portion of grated cheese. Add diced tomatoes, onions, olives, and taco meat. Add another layer of chips, more cheese, and more veggies and meat. Microwave for 6 minutes because the restaurant owner is too cheap to buy a high-powered commercial microwave (or a salamander). Pour salsa, sour cream, and guacamole into little cups and arrange them attractively on the plate, and ring for the server. Elapsed Time: 10 minutes, longer if the cheese still isn’t melted.
Prime Rib: Slice appropriately sized portion off the end of the (already cooked) roast, and place it on a plate. Place a baked potato (already cooked) on the plate. Place a scoop of vegetables (already cooked) on the plate. Place a cup of au jus (already hot) and a side of horseradish on the plate. Garnish. Elapsed Time: Less than 3 minutes.
In other words, seven times out of ten the customer would have had food in front of them much more quickly by simply skipping the “appetizer” and just ordering the entree.
Of course, some of this could be avoided by simply having a good number of the appetizer components prepared ahead of time. But this requires adequate refrigeration, and refrigerator space is at a premium thanks to the belief of so many restaurant owners (and customers) that every restaurant needs to cater to every possible palate, and thus have constantly expanding menus while kitchen and refrigerator/freezer space remains static.
Also, the lines have blurred between “appetizers” and “bar food” An appetizer should basically be a light snack that can be served almost immediately after it’s ordered, to keep the stomach from rumbling while you wait for your meal; bar food falls somewhere between an appetizer and an entree, and is usually intended to be finger food that customers can stuff their faces with while guzzling beer (nachos actually fall into this category).
This is the situation we get when restaurants are run by marketing “geniuses” and boards of directors instead of, oh, actual restaurant people. It used to be that restaurants were owned by people who themselves worked in restaurants for years, saved up their money, and bought their own place. Now they’re mostly run by people who made their money in some other business and who think it would be “neat” to run their own restaurant, not realizing that restaurants don’t work like car dealerships or computer stores.
Please read post #53. You have repeatedly insisted that a poster ordered something not on the menu, when according to her post she did no such thing.
So Tofu WAS on the menu? If so, I did miss that.
Probably because it wasn’t, but whatever.
The waiter was the first person to bring up the possibility of substituting tofu.
Did you go back and read the post? The waiter offered to substitute tofu. Ferret Herder did not ask for it, but agreed to it after the waiter offered it.
Damn you’re being dense tonight. 
Only after she tried to order a dish that comes with choice of two meats, without meat. Why even bother going to a restaurant, then?
To eat what the restaurant offered her which she did enjoy?
I mean, it worked out for her, it worked out for the restaurant. Tell me, why shouldn’t she have even bothered going to a restaurant?
What in the world has such a bug up your butt about someone not eating meat? It is not that big a deal; I don’t eat meat every meal. Just because someone doesn’t eat meat doesn’t mean they should hide in their house for the rest of their life.
I am very puzzled by your attitude.
More power to her and the restaurant. Just don’t claim you’re not imposing your out of the ordinary beliefs, when you clearly are. What is so hard to understand about that?
It must be that Carol Stream has some traumatic event in her restaurant-industry past; I can think of no other explanation for her getting worked up over a situation which was pleasing to all parties involved.
On edit: Carol, you had earlier stated that the kind of “imposition” Ferret engaged in was your biggest restaurant complaint. What was complaint-worthy about it?
As for whether it’s even an “imposition” at all, the connotations of the word “impose” are that she was being a bother to the restaurant by forcing them to do things they didn’t want to do, which does not seem accurate as a description of this situation.
No the claim was that she didn’t order anything that wasn’t on the menu. Tofu wasn’t on the menu, I’m pretty sure. Whether or not the waiter suggested it is irrelavant.
You don’t suppose tofu was to be found on the menu of an Asian restaurant that clearly stocks and was happy to cook tofu?
And just how do you know that the tofu sub pleased the chef? I seriously doubt that it did. Otherwise, it would be a veggie restaurant.
I assume the chef was ok with it because the waiter so readily suggested it. If the chef did not want to make the substitution, then it was the waiter’s fault for imposing it upon him, not Ferret’s. It’s up to the restaurant staff to get coordinated enough to not accept orders they are unwilling to make.