WE all get irked by lousy service and sub-standard food, but here’s my list of top 10 foodie irritations. Feel free to send me yours, or comment on our blog!
1. Spelling mistakes and typos on restaurant and cafe menus. Maybe it’s because I edit for a living but spotting one of these – like tomatos or potatos – gives me instant indigestion. If you’re going to invest hundreds of thousands in a restaurant venture then at least use the spell checker or get someone to proof-read your menu for you.
2. Speaking of spelling, if you can’t spell cappuccino then please don’t call it a flat white. A flat white is exactly that, flat. Like a cappuccino it’s espresso with steamed milk, but without the generous milk foam than you would get with a cappuccino. Kind of like a Spanish cafe con leche, or a cafe latte.
3. This one goes more for home cooks than restaurants… but why, oh why, would you want to kill perfectly decent food with spice mixes loaded with additives, packet sauces and the like? If a steak is good quality, grass fed to boot, don’t go and ruin it with rubbish; ditto farm fresh veggies swimming in sugar and marge, or doused in packet mixes.
4. On the marge topic, don’t you just hate dining at a restaurant and having margarine brought to the table instead of butter along with the bread basket? C’mon guys, diners expect more and we CAN tell the difference.
5. Can’t stand that thick, artificial-looking orange spice lavishly sprinkled over restaurant or cafe chips without you asking for it. Leave us to salt or spice our own chips, please.
6. People who break their pasta into pieces before putting it into the pot for boiling, or else cut their cooked pasta into tiny bits on the plate, really get my goat. The Italians would’ve made spaghetti in 2cm strips if that’s how they wanted you to eat it.
7. Another restaurant no-no – warm white wine or rose. The bottle must be pre-chilled, even if there is an inviting ice bucket waiting for it at your table.
8. Am I the only one who is sick, sick, sick of sweet chilli sauce? Why can’t we just keep it for Asian dishes as intended? I can’t wait for the novelty of serving it with everything from breakfast eggs to boerie on the braai wears off, but will that day ever come?
9. You cook a great meal, invite some guests over and then someone practically covers their plate in salt without bothering to taste the dish first. If I took the trouble to cook for you, I would surely have taken the trouble to check the seasoning. My way around this? Not a salt cellar in sight unless guests ask for one.
10. Ever notice how some people will insist on having artificial sweetener in their tea or coffee, but will then order a giant, whopping slice of cake to wolf down with it. That one takes the cake – literally!
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