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(NJ.com)   Just a 1,400-word column about two vegans who thought they were overcharged after bringing their own uncooked pasta to a restaurant   (nj.com) divider line 419
    More: Stupid, Toby Litsky, Italian restaurant, vegans, Monticello  
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14783 clicks; posted to Main » on 02 Apr 2013 at 2:55 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-04-02 11:29:42 AM
I have crazy allergies and therefore can't eat most things that are served at restaurants... which is why I don't eat out at restaurants.

If you want special service like this, expect to be charged extra. If you want food cooked with every ingredient of your  choice, have it cooked at home.
 
2013-04-02 11:39:16 AM
I have worked as a cook/chef for a long time and orders like this are a pain in the ass... period!
A busy kitchen is set and prepped for a certain menu and things like this can throw off the timing.

Stop being such a picky arsehole and eat at home, whiny arseholes!
 
2013-04-02 11:45:21 AM

Dixon Cider: I have worked as a cook/chef for a long time and orders like this are a pain in the ass... period!
A busy kitchen is set and prepped for a certain menu and things like this can throw off the timing.

Stop being such a picky arsehole and eat at home, whiny arseholes!


This. If they want a home chef, pay for a home chef. A restaurant is not that.
 
2013-04-02 11:45:34 AM
So, they went as a couple a few times and the restaurant was accommodating, then booked a party of six on a Saturday night, used a restaurants.com coupon (this is basically like a groupon to the restaurant, they make a lot less money), and they're surprised that the owner had a problem?  He should have disclosed the upcharge up front, but then again it's assumed that management has the right to change things (including price) without any notice.  The couple in this story sound absolutely obnoxious and I'd be embarrassed to eat with them.
 
2013-04-02 11:51:59 AM
Hmm...

So you've got an aggressively helpless and delicate couple who want a special order AND they want a discount for it, and they've come to a restaurant that has honored their arrangement in the past, showing off for your group of friends how you've got a special 'deal' with them and -- shock, surprise -- the honeymoon's over and the manager is hinting that you've overstayed your welcome and it's time to find a new kitchen to annoy?
 
2013-04-02 12:02:26 PM
It's not even that they 'require' a specialized diet, it was their choice. They are idiots and the restaurant should of charged them more.

/what assholes.
 
2013-04-02 12:09:36 PM
Ah, good, more people to add to the list of those who need to be savate kicked in the head.
 
2013-04-02 12:15:48 PM
If I was running a restaurant and someone brought in their own food I'd tell 'em to leave.
 
2013-04-02 12:17:28 PM
Sorry, I couldn't make it through the first few paragraphs.

Asshole being an asshole is surprised when others treat him like an asshole.

/I wonder how much spit they've unknowingly ingested as the result of their assholishness.
 
2013-04-02 12:50:19 PM

Chariset: Hmm...

So you've got an aggressively helpless and delicate couple who want a special order AND they want a discount for it, and they've come to a restaurant that has honored their arrangement in the past, showing off for your group of friends how you've got a special 'deal' with them and -- shock, surprise -- the honeymoon's over and the manager is hinting that you've overstayed your welcome and it's time to find a new kitchen to annoy?


I wish them good luck for that.  Now that the entire internet knows of their shenanigans, they might be eating in more often.
 
2013-04-02 01:03:59 PM

ferretman: should of


should of

should of


nnnnnngggggggggggggggggggg....

*stab* *stab* *stab* *stab* *stab*
 
2013-04-02 01:07:43 PM
i.imgur.com
 
2013-04-02 01:16:59 PM
Extra Extra Red Tomato Sauce
Extra Extra Extra mushrooms
Extra Extra Extra onions
Extra Extra Extra red bell pepper (not roasted pepper)

And then put all of that on my box of ShopRite pasta.
media.nj.com
 
2013-04-02 01:18:16 PM
I swear to God this has to be an April Fools joke.
 
2013-04-02 01:31:45 PM
You come into a restaurant, you don't just pay for the food. You pay for the service, you pay for the skill, and you pay for the time.

Items from the menu are prepared. Prepped. Ingredients are prepared ahead of time, so that they can be assembled. That means things are ready to go. Pasta is cooked, and just needs to be dunked in warm water and drained, and sauce to top or be added to sauce and the last ingredients folded in for service. That means steaks are already cut. That means cheese is already grated and ready to go. In service, speed and timing is everything, because you have multiple waves of tables that are getting apps, getting salad, getting entree and getting desserts. That means interruptions in the flow, means that not just one table is affected, but many.

I WILL make accommodations for customers that call ahead. It means putting something aside, it means having set ingredients put aside. Maybe it means preparing their dish ala minute, as opposed to making it from my set sauces. Knowing that ahead of time, and making someone's night right, that's part of the job, and one of the better ones. Having someone come in, with their own store bought pasta, and then making demands out of the blue, and then getting huffy about it? Eat somewhere else you entitled asshat. Not on a Saturday, not crappy discount pasta, and not on the fly. And then to expect a discount, when you want to take a guy off my line, to make accommodations to cook your pasta from box? And then get snippy about the time you are wasting from guys who could have made eight or nine dishes in the same time?

Door. Don't let it hit you on the ass on the way out. You mights scuff it up for folks who I do want to see. This self important, "waaaaah" culture of supposed "foodies" who want you to lionize them for their dietary choices, without regard to what the restaurant actually does is f*cking disgusting. It shows an intrinsic lack of respect for the profession and the people who are in it.

I want folks to be happy. I want folks to enjoy their time with us. I also hope that they respect the dozens of other folks who come in along with them. Respect the joint, respect your servers, and stop complaining because you didn't get what you "expected" as opposed to understanding what is offered, and why it might be so. Do these folks go into a KFC and whine bitterly about the lack of Vegan options? Choose your restaurants well, and go with their strengths. Or don't go at all. You go to a Chinese joint and expect corn pone and grits? You go to a rib shack and complain that the steak wasn't prepared sous vide? That the cole slaw wasn't made of broccoli and shaved carrots with champagne vinegar as you would have better liked?

The customer is not always right. Sometimes the customer is clueless, and asks for things that simply can't be done. Like a marinara dish sans tomato...
 
2013-04-02 01:31:55 PM
15 comments here and 200+ at TFA and the only one that seems to be even somewhat defending the couple is from the author of the article herself posting in response to personal attacks against her by some guy named bcs715.
 
2013-04-02 01:37:59 PM
And this entire article was a dispute over $24.
 
2013-04-02 01:39:53 PM
It may *look* like Alfredo sauce, but...
 
2013-04-02 01:42:36 PM
Couple are a bunch of douchebags. Article author is just as big of a douchebag for harassing the restaurant. Douchebags all around (except the restaurant).
 
2013-04-02 01:46:11 PM

marius2: I have crazy allergies and therefore can't eat most things that are served at restaurants... which is why I don't eat out at restaurants.

If you want special service like this, expect to be charged extra. If you want food cooked with every ingredient of your  choice, have it cooked at home.


We're done here.


Someone get the lights
 
2013-04-02 01:47:17 PM

Kyro: And this entire article was a dispute over $24.


IT'S THE PRICIPAL OF THE THING, KYRO. GAW!
 
2013-04-02 01:48:22 PM

hubiestubert: You come into a restaurant, you don't just pay for the food. You pay for the service, you pay for the skill, and you pay for the time.

Items from the menu are prepared. Prepped. Ingredients are prepared ahead of time, so that they can be assembled. That means things are ready to go. Pasta is cooked, and just needs to be dunked in warm water and drained, and sauce to top or be added to sauce and the last ingredients folded in for service. That means steaks are already cut. That means cheese is already grated and ready to go. In service, speed and timing is everything, because you have multiple waves of tables that are getting apps, getting salad, getting entree and getting desserts. That means interruptions in the flow, means that not just one table is affected, but many.

I WILL make accommodations for customers that call ahead. It means putting something aside, it means having set ingredients put aside. Maybe it means preparing their dish ala minute, as opposed to making it from my set sauces. Knowing that ahead of time, and making someone's night right, that's part of the job, and one of the better ones. Having someone come in, with their own store bought pasta, and then making demands out of the blue, and then getting huffy about it? Eat somewhere else you entitled asshat. Not on a Saturday, not crappy discount pasta, and not on the fly. And then to expect a discount, when you want to take a guy off my line, to make accommodations to cook your pasta from box? And then get snippy about the time you are wasting from guys who could have made eight or nine dishes in the same time?

Door. Don't let it hit you on the ass on the way out. You mights scuff it up for folks who I do want to see. This self important, "waaaaah" culture of supposed "foodies" who want you to lionize them for their dietary choices, without regard to what the restaurant actually does is f*cking disgusting. It shows an intrinsic lack of respect for the profession and the people who are in it.

I want folks to be happy. I want folks to enjoy their time with us. I also hope that they respect the dozens of other folks who come in along with them. Respect the joint, respect your servers, and stop complaining because you didn't get what you "expected" as opposed to understanding what is offered, and why it might be so. Do these folks go into a KFC and whine bitterly about the lack of Vegan options? Choose your restaurants well, and go with their strengths. Or don't go at all. You go to a Chinese joint and expect corn pone and grits? You go to a rib shack and complain that the steak wasn't prepared sous vide? That the cole slaw wasn't made of broccoli and shaved carrots with champagne vinegar as you would have better liked?

The customer is not always right. Sometimes the customer is clueless, and asks for things that simply can't be done. Like a marinara dish sans tomato...


Newsletter please.
 
2013-04-02 01:48:32 PM

gilgigamesh: ferretman: should of

should of

should of

nnnnnngggggggggggggggggggg....

*stab* *stab* *stab* *stab* *stab*


I really think you shouldn't of read that.
 
2013-04-02 01:52:48 PM
Cook at home, you needy twats.
 
2013-04-02 01:55:06 PM
1) Pay your f*cking bill
2) Never give the restaurant your business again if you wish
3) Stop whining, and PLEASE...
4) ...don't share your story with the media again, you twat.
 
2013-04-02 01:57:40 PM
When it comes to a basic restaurant, you aren't paying for the ingredients, you're paying for the skill of preparing them. Just because you brought your own replacement for three and a half cents worth of pasta doesn't mean you should expect anything other than a reduction of three and a half cents on your bill. And frankly, if you get that you should count yourself very lucky.
 
2013-04-02 01:59:03 PM
I can't wait to go to Nobu, hand the waiter a can of Chicken of the Sea, then demand the Toro Tartar with Caviar for 74 cents.
 
2013-04-02 02:00:26 PM

Gecko Gingrich: When it comes to a basic restaurant, you aren't paying for the ingredients, you're paying for the skill of preparing them. Just because you brought your own replacement for three and a half cents worth of pasta doesn't mean you should expect anything other than a reduction of three and a half cents on your bill. And frankly, if you get that you should count yourself very lucky.


You should feel damn lucky. I would think that most restaurants would not want to open themselves up to the legal liability of using outside ingredients. I understand that the pasta was packaged and everything but still in today's sue happy world I am shocked they ever did this.
 
2013-04-02 02:02:01 PM

BunkyBrewman: I wish them good luck for that. Now that the entire internet knows of their shenanigans, they might be eating in more often.


Which is what they should be doing, anyway, bringing their own box of pasta and handing people a demanding order card, including that kindly note that they "can" saute the vegetables in red sauce or white wine. How very kind of them. I would have told them to screw off the first time they did it, in fairness.  You can't eat anything on the menu? Then go somewhere you can, or cook at home.

I have seafood allergies, so I don't go to seafood restaurants. And I don't go and order the shrimp-vegetable pasta, hold the shrimp. Common farking sense. These people are assholes and I hope American Express closes down their card for being jerks.
 
2013-04-02 02:03:27 PM
Oh, and I'm betting the only reason this story got a reporter to cover it is because the couple know someone in the media to pull strings or are friends with the reporter.
 
2013-04-02 02:03:56 PM

marius2: I have crazy allergies and therefore can't eat most things that are served at restaurants... which is why I don't eat out at restaurants.

If you want special service like this, expect to be charged extra. If you want food cooked with every ingredient of your  choice, have it cooked at home.


Me too. F*ck these people. I hope they don't have kids.

RaceDTruck: hubiestubert: You come into a restaurant, you don't just pay for the food. You pay for the service, you pay for the skill, and you pay for the time.

Items from the menu are prepared. Prepped. Ingredients are prepared ahead of time, so that they can be assembled. That means things are ready to go. Pasta is cooked, and just needs to be dunked in warm water and drained, and sauce to top or be added to sauce and the last ingredients folded in for service. That means steaks are already cut. That means cheese is already grated and ready to go. In service, speed and timing is everything, because you have multiple waves of tables that are getting apps, getting salad, getting entree and getting desserts. That means interruptions in the flow, means that not just one table is affected, but many.

I WILL make accommodations for customers that call ahead. It means putting something aside, it means having set ingredients put aside. Maybe it means preparing their dish ala minute, as opposed to making it from my set sauces. Knowing that ahead of time, and making someone's night right, that's part of the job, and one of the better ones. Having someone come in, with their own store bought pasta, and then making demands out of the blue, and then getting huffy about it? Eat somewhere else you entitled asshat. Not on a Saturday, not crappy discount pasta, and not on the fly. And then to expect a discount, when you want to take a guy off my line, to make accommodations to cook your pasta from box? And then get snippy about the time you are wasting from guys who could have made eight or nine dishes in the same time?

Door. Don't let it hit you on the ass on the way out. You mights scuff it up for folks who I do want to see. This self important, "waaaaah" culture of supposed "foodies" who want you to lionize them for their dietary choices, without regard to what the restaurant actually does is f*cking disgusting. It shows an intrinsic lack of respect for the profession and the people who ...


No sh*t! I once had some stupid twunt ( that was obviously banging the chef who wasn't there that day) order heuvos rancheros, no eggs, no dairy and ask that they find some veg in the walk in to sub. I was slammed and told her she'd have to figure out something else.
 
2013-04-02 02:05:50 PM

hubiestubert: You come into a restaurant, you don't just pay for the food. You pay for the service, you pay for the skill, and you pay for the time.

Items from the menu are prepared. Prepped. Ingredients are prepared ahead of time, so that they can be assembled. That means things are ready to go. Pasta is cooked, and just needs to be dunked in warm water and drained, and sauce to top or be added to sauce and the last ingredients folded in for service. That means steaks are already cut. That means cheese is already grated and ready to go. In service, speed and timing is everything, because you have multiple waves of tables that are getting apps, getting salad, getting entree and getting desserts. That means interruptions in the flow, means that not just one table is affected, but many.

I WILL make accommodations for customers that call ahead. It means putting something aside, it means having set ingredients put aside. Maybe it means preparing their dish ala minute, as opposed to making it from my set sauces. Knowing that ahead of time, and making someone's night right, that's part of the job, and one of the better ones. Having someone come in, with their own store bought pasta, and then making demands out of the blue, and then getting huffy about it? Eat somewhere else you entitled asshat. Not on a Saturday, not crappy discount pasta, and not on the fly. And then to expect a discount, when you want to take a guy off my line, to make accommodations to cook your pasta from box? And then get snippy about the time you are wasting from guys who could have made eight or nine dishes in the same time?

Door. Don't let it hit you on the ass on the way out. You mights scuff it up for folks who I do want to see. This self important, "waaaaah" culture of supposed "foodies" who want you to lionize them for their dietary choices, without regard to what the restaurant actually does is f*cking disgusting. It shows an intrinsic lack of respect for the profession and the people who are in i ...



I almost always like the cut of your jib (today included) and get the impression that you are a very passionate and well-trained chef. I just wish I knew where you worked so I could frequent it.
 
2013-04-02 02:05:57 PM
So let me get this straight:

You are vegans.
You can't simply ask for a vegan meal at the restaurant? Chefs know what vegans are.
You insist on bringing your own pasta and request that the chef cooks that.
The restaurant accommodates you 3 times, and on top of that, you get an effective discount of $6 each time for a total of $18 (15 - 12 x 2 x 3).
You bring in a party of 6 with a $50 coupon and then get upset when you get charged $15 more in total.

If I was in their party I would have just paid the whole bill just to avoid the embarrassment.
 
2013-04-02 02:16:17 PM

SnakeLee: 15 comments here and 200+ at TFA and the only one that seems to be even somewhat defending the couple is from the author of the article herself posting in response to personal attacks against her by some guy named bcs715.


The author shouldn't have written the article in the first place, but once it was written it was pasta point of no return.

And who the hell thought that this was worth involving the news peoples?
 
2013-04-02 02:16:58 PM
The Marlboro couple cut out meat, dairy and fat from their eating plans.

They should also probably quit smoking.
 
2013-04-02 02:23:14 PM

hubiestubert: You come into a restaurant, you don't just pay for the food. You pay for the service, you pay for the skill, and you pay for the time...


I was awaiting this rant with GREAT anticipation.
 
2013-04-02 02:25:12 PM
Dear Mr. and Mrs. Hipster Vegans,
Bringing your own food to a restaurant is not normally done and you should quit it. There is one occasion where you might bring in something and have the restaurant serve it to you. It's if you have a good wine cellar and want to have a particular wine served with your meal. You bring the wine with you and the waiter opens it and pours it in your glass. Good way to save money, you might be thinking.

You would be wrong.

The restaurant will CHARGE you MONEY for SERVING YOU YOUR OWN WINE! It happens all the time at some restaurants! You're lucky you got any discount on any visit, and as the people familiar with running a kitchen upthread have said, it is a hassle to incorporate your ingredients into your meal and if you are allowed to do it at all, you should expect to pay EXTRA, not get a discount. Cheap bastards.
 
2013-04-02 02:33:10 PM
Jack Litsky said they've learned that not all pasta advertised as 100 percent whole grain actually is, so they've taken to bringing their own to Italian restaurants.

"We've gone to at least 50 or 60 restaurants in the past year-and-a-half and we've never had an issue," he said. "They drop it in water and we can use red marinara tomato sauce and we ask for mushrooms and onions and red pepper if they have it.


they bring in their own pasta, then must have specific marinara sauce, mushrooms, onions and red pepper.  Why even bother going to a restaurant?  Just eat it at home.  I would never eat out with these people.
 
2013-04-02 02:39:23 PM
"I said, 'But you've already set the precedent where you charged me a lot less than that on several occasions,' and she said that was the old manager's decision and this was the new price."

Haha. Sucks for you guys!

Litsky said he argued that a different price should have been disclosed, in which case he would have ordered a salad.

Yea well it wasn't. This is what happens when you order off-menu. Deal with it.

I have a friend that, I swear, has never just ordered something off the menu. She always asks about 5 questions, and asks for 2-3 changes to the order. She says the menu is just "a suggested start point" for an order. I tried telling her things are on a menu for a specific reason, but she doesn't listen. It's infuriating.
 
2013-04-02 02:41:16 PM
wow, the staff at this newspaper are out of touch.  they are really in the tank for the Litskys.  It got so bad they had to suppress comments to the article.
 
2013-04-02 02:41:32 PM

Kyro: Extra Extra Red Tomato Sauce
Extra Extra Extra mushrooms
Extra Extra Extra onions
Extra Extra Extra red bell pepper (not roasted pepper)

And then put all of that on my box of ShopRite pasta.
[media.nj.com image 380x253]


When I saw the ShopRite box in the article I had to walk away from my computer for 10 minutes so I would not punch my monitor and I am a laid back motherfarker normally
 
2013-04-02 02:41:48 PM

Car_Ramrod: "I said, 'But you've already set the precedent where you charged me a lot less than that on several occasions,' and she said that was the old manager's decision and this was the new price."

Haha. Sucks for you guys!

Litsky said he argued that a different price should have been disclosed, in which case he would have ordered a salad.

Yea well it wasn't. This is what happens when you order off-menu. Deal with it.

I have a friend that, I swear, has never just ordered something off the menu. She always asks about 5 questions, and asks for 2-3 changes to the order. She says the menu is just "a suggested start point" for an order. I tried telling her things are on a menu for a specific reason, but she doesn't listen. It's infuriating.


Perhaps you may wish to remind her than when she gets too picky about what is in her food, the kitchen staff will start to add stuff she did not ask for.
 
2013-04-02 02:43:01 PM
"What they do typically is give us a discount," he said. "If a pasta dish is $15, they will charge us $11 or $12 because we brought our own. We don't ask for a discount but they usually give one."

"Because (Monticello) had set a precedent twice before, we assumed everything would be status quo," Litsky said.


These are some greedy, selfish bastards. There's nothing about this story that doesn't make me hate them. If I was a cook, I'd rip up their stupid "extra extra extra" ingredient list, and sprinkle it over their pasta like parmesan cheese.
 
2013-04-02 02:45:03 PM
I'm trying to imagine doing this at some of my favorite local restaurants. All I'm getting is a mental image of the owner/manager coming out from the back to tell me "no, fark you."
 
2013-04-02 02:45:42 PM

hubiestubert: ou come into a restaurant, you don't just pay for the food. You pay for the service, you pay for the skill, and you pay for the time ...


well put.
 
2013-04-02 02:46:18 PM

I_Am_Weasel: Car_Ramrod: "I said, 'But you've already set the precedent where you charged me a lot less than that on several occasions,' and she said that was the old manager's decision and this was the new price."

Haha. Sucks for you guys!

Litsky said he argued that a different price should have been disclosed, in which case he would have ordered a salad.

Yea well it wasn't. This is what happens when you order off-menu. Deal with it.

I have a friend that, I swear, has never just ordered something off the menu. She always asks about 5 questions, and asks for 2-3 changes to the order. She says the menu is just "a suggested start point" for an order. I tried telling her things are on a menu for a specific reason, but she doesn't listen. It's infuriating.

Perhaps you may wish to remind her than when she gets too picky about what is in her food, the kitchen staff will start to add stuff she did not ask for.


I've told her multiple times, "You know they're spitting on your food, right?" She claims that would never happen because she's so nice. Bullshiat. I honestly don't care about her food, and hope they do spit in it, but I don't want my order to get lumped in with hers and get spit on. I worked at a restaurant for several years, both in the kitchen and as a server, a joy she has not experienced, so I always try to be super nice to the restaurant crew. She just simply has no idea what it's like.
 
2013-04-02 02:49:08 PM
How can you tell when people are vegan?

Don't worry, they'll tell you.
 
2013-04-02 02:52:05 PM

Car_Ramrod: "I said, 'But you've already set the precedent where you charged me a lot less than that on several occasions,' and she said that was the old manager's decision and this was the new price."

Haha. Sucks for you guys!

Litsky said he argued that a different price should have been disclosed, in which case he would have ordered a salad.

Yea well it wasn't. This is what happens when you order off-menu. Deal with it.

I have a friend that, I swear, has never just ordered something off the menu. She always asks about 5 questions, and asks for 2-3 changes to the order. She says the menu is just "a suggested start point" for an order. I tried telling her things are on a menu for a specific reason, but she doesn't listen. It's infuriating.


Seriously.  I never understood this.  It's one thing to ask the cook to hold something, or to get a sauce on the side.  But if you're going to re-write the menu then order something else.
 
2013-04-02 02:58:53 PM
The instant I read "$50 coupon from restaurants.com", I thought to myself "STFU, coonts".
 
2013-04-02 02:58:57 PM
"They drop it in water and we can use red marinara tomato sauce and we ask for mushrooms and onions and red pepper if they have it."

What the fark is the point of going out to eat then?
 
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