Agreed. “No substitutions” was a poor choice of words on their end. “No alterations” or “these are as-is only” would have been more accurate.
I wouldn’t call that ‘no substitutions’, but I can definitely see why they want to make standard tacos instead of doing special ‘hold the x’ for every person in line.
The substitution you were asking for was a fresh-made taco subbed in for the ready-made tacos. That would take them extra time (and I’m not convinced your 10 second estimate is right), and if they’ve got a system down, they don’t want to change up the system.
To clarify, they have a special item they serve every day, and they usually don’t have any issue with leaving some ingredient off (other than something like a sauce that already has the ingredient in it).
It means the pharmacist can’t substitue a generic for the specific meds the doctor has prescribed.
(Not an option on the poll, but that’s what it means to me.)
I would think withholding an ingredient should be OK, especially with different diets, allergies and health concerns. However if it’s high volume, then no customization would be the way I would take it.
No Substitutions as only Jack Nicholson can do it.
“No substitutions” can also arise if the food is pre-made and assembled in some plant and shipped to the restaurant where it’s “cooked” by microwaving or frying. I’m usually a bit wary when I see this because it usually means my meal was made off-site some time ago.
Also, on a side note, this thread reminds of that “King of the Hill” episode where Peggy took over and renovated a BBQ restaurant. One of her ideas was to install an electric train running around the dining room that had her face on a bobbing coil reminding patrons there were “no substitutions.”
I would generally assume that it means that they’ve had trouble with customers asking “And I’d like a second steak in place of the baked potato”, and expecting it to be the same price. If you can’t drop a side dish, then the folks running the place are just jerks. If you can’t alter a pre-prepared item, that’s probably a practical matter, and a reasonable policy for someplace specializing in speed and efficiency, but “no substitutions” isn’t the right way to describe it.
I have never seen “no alterations” on a menu, anywhere.
And if you haven’t personally seen it with your own eyes, then it can’t possibly exist.
I don’t like hot things and I’ve been surprised at the number of times the peppers can’t be removed, as NDP explained.
In a franchise restaurant it more often happens when the peppers are in the sauce. But a lot of entrees are partially or totally pre-made.
I would assume that it meant removal of a side is ok, but not necessarily removal of an ingredient. If I was told that something couldn’t be removed, I’d accept that and move on.
I’ll have the steak sandwich. But instead of the bread, put two more steaks around the steak.
Once you said “office cafeteria”, I figured that the person you’re asking for extra service from probably doesn’t care as much as a server in a restaurant. They probably make less, get minimal or zero tips, and are just trying to get a hundred tacos into employees’ hands with as little hassle as possible.
And instead of hands, more steaks!
Surely, then, you can provide an example of “no alterations” on a menu in real life?
Substitutions are the same thing as changes. Substitutions, imho, are swaps- exchanging one item for another.
No substitutions means you can leave something out, but you can’t replace a side dish or recipe element with something else. For a sandwich asking for no cheese is fine, but replacing cheese with bacon is not.
Isaac Asimov recounted an incident where he and some friends went to a restaurant with a prix fixe lunch. It came with a salad, but if you didn’t want it, you’d just leave the salad alone. One friend hadn’t been there before, didn’t want a salad, and said so to the waiter. As a prank no one had told him what the result would be. He got exactly what he ordered, but he was charged the a la carte amount for each item he got, which totaled substantially more than the prix fixe (literally, "fixed price ").
I speculate this is the custom in Europe, which this restaurant was using.
I’ve only seen it on higher-end menus, where it means “Absolument no changes to Chef’s perfect work of art. You peasant.”. You know, the kind of place without salt and pepper at the table because “if Chef wanted the dish to have more salt and pepper, he’d have put more salt and pepper on it himself. You ingrate.”
Weirdly, I have some of my best meals at places like that. I’m some kind of masochist.