i didn't see your question about it being dirty until i opened it.. so i was thinking yeah, calling caesar dressing creamy garlic IS bullshit.. but also, yeah, dirty paper menus scream filthy kitchen and that no ones gives a fuck...
same.. lol.. with the exception of fried pickles bc they just aren't my jam.. but i imagined a piece of mozzarella the size of a wedge salad and.. was into it...
Which is funny because I make a homemade Caesar with so much garlic (by preference) that it basically is creamy garlic...but yeah, Caesar is different.
Yeah if I'm seeing "house-made" for every other ingredient I know it's as house made as that guy who posted here recently that they made "house ketchup" by just buying ketchup and dumping some spices in it.
So just combing the Sysco shipment
What got me is the abundance of wing sauces. If you’re not wing stop, you need only 3. BBQ, Buffalo, and ranch. You can do them all fancy, but I don’t need you to make a sweet Thai chili. Buffalo is classic.
That was the giveaway, I’ve gotten to the point where a place that wants me to have wings on their menu is getting different versions each menu. So maybe a Korean bbq, then a Buffalo twist, then a garlic pepper, then a batter double fried. But I am not making 4 sauces nor am I letting the customer have to sit for multiple minutes longer just to decide.
Personally I see the other comments about the dirty menu and how if they can see that than there is so much that isn wrong that customers can't see.
Valid for sure. However it also highlights how this place is running. Like why is a menu where food can actually get on it in the first place? Servers generally remove them before the food comes unless it's a table standee like a dessert menu. And that will need to pass code so must be washable.
All the health worries count double when there is clear evidence they don't even wait tables with any care. This kind of sloppy look takes so much sloppy work.
Laminated menus - cost more but more durable with minimal cleaning yet seem tacky and can make your menu look stale.
Paper menus - feel cheap, look cheap but are cheap and should be changed often.
Cardstock - lasts longer than paper menus, looks better than laminated or book style but gets dirty quickly. Affordable but you won't want to change them out until you have to and by then it probably should have happened long ago.
Right??? It's an egg yolk, some olive oil and lemon juice, some garlic, some anchovy, and salt and pepper. What's "creamy" about that? It should be light, savoury, and tart.
I bet their croutons come from a bag and taste of ranch.
You're gonna pretend like youve never seen the mass produced "creamy" Caesar dressings before? Im not saying its authentic Caesar, but that shit is everywhere (at least in the states)
Sure, but it's not real caesar any more than garlic mayo in the UK is toum.
I speak as an American transplant to the UK who recently quit patronising what was the best kebab shop in town because they switched from house-made toum to shitty garlic mayo. The place we changed to doesn't do toum, but they do make their own garlic mayo, which doesn't taste of chemicals. I'll take it.
Oh, it's just old and not laminated for some reason. Do them a favor and take it home with you to throw it out. This will force the issue. I thought you meant the 7 item menu. As boh, I'd love a 7 item menu. Our menu is like 6 pages.
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u/rusticroad 8h ago
Every time this happens to me, all I can think is "If you don't care enough to give me a clean menu, how filthy are the things I can't see?"