6 degrees of E3/E9 separation.......

[Nachtycoupe]

Crazy story that I thought I would share. This is one of those stories that makes one wonder if everything isn't interrelated in one way or another. A little while back there was a newer member by the name of Shane that joined the board and was looking to buy an E9. Well, of course I had to chime in being that we share the same first name. My first attempt at breaking the ice didn't go well, HB Chris knowing my bad humor at times saved the day and straightened everything out.

See thread for reference: http://www.e9coupe.com/forum/showthread.php?t=20787&page=3

Fast forward to yesterday. Shane had a question he wanted to ask so we had been PM-ing back and forth for a few days. Finally I had some time and he is more of a phone guy so I gave him a call yesterday. In the middle of the conversation about his cars, etc. he mentioned he was a Mexican Restaurant owner in Omaha, Nebraska. I thought that a tad odd since his first name was Shane and had no accent other than mid-west. Again, not totally uncommon but it made me think of a friend of mine, Charlie.

Long story short, short story long, I mentioned a close friend of mine who's family owned a very successful Mexican restaurant in Boulder Co. but had no Mexican decent whatsoever. They were Italian, his last name is Berardi, very Italian. We became close friends after I hired him to be my Assistant Manager at the Mangy Moose in Jackson Hole a few years back.

I told Shane I grew up in the restaurant business myself and blah blah blah. Well, he kind of stopped in his tracks and said wait a minute, BERARDI! Are you talking about Juanita's in Boulder Co.? I said yes exactly.....well guess who "cut their teeth" as Shane said put it in the restaurant business as a young Kitchen Manager in Boulder Co. at a little Mexican restaurant named Juanita's? -Shane was their Kitchen Manager for years.

After we both got a good laugh, I shared Berardi's contact info as he had not spoken to them in a while and wanted to get back in touch. Charlie's dad owned it and closed the doors a few years back after making an early investment in a little plastic shoe company named "Crocs." That is a story for another day. Needless to say Charlie couldn't believe the story after I got off the phone with Shane I called him. Really is a small world. It turns out Charlie and I had a lot of catching up to do ourselves.

So, even after a little rocky start, turns out Shane and I had a lot in common after all. I will let him tell you all the rest of the more pertinent E9 stories that we talked about that I'm sure you will enjoy. He has had some great luck recently finding a couple cars and I can't wait until he shares with the community what he has found. I hope it's ok I took the liberty to share the story Shane. What a great community and the world keeps getting smaller every day. - The "other" Shane

 

[Arde]

Small world indeed. My kids always loved mexican food.

Question to the Shanes of the restaurant business: Is it true you should never send a dish back to the kitchen?

 

[Nachtycoupe]

Arde - I was just about to hit post and I deleted my response, so I'll try again.... I wouldn't say NEVER. There is an art to it however. I generally take into account the establishment. Let's for sake of argument just consider a three to five star restaurant. The rest just throw the food away, try and get your money back, if not, just don't ever patronize again.

For the rest, what I do is I simply pull the Manager aside. I can tell without having to ask whom that is. I do this away from the table, away from family or fellow guests, whichever that may be. No need to create a scene, embarrass your wife, business clientele (could ruin a deal or future deal etc.). Pick your battles well in other words.

Pull him/her aside. I generally explain I have been in the business since I was a dishwasher at 15 years old etc. etc. Gives a little credibility. I say a rarely complain about the quality of food (which is very true, even less the service). I explain my issue very calmly, listen to their response. Generally I will just ask for a round of beer or remove item from the check and eat what was edible.

How he/she handles your complaint will determine if I ever go back or if one has a really bad experience of course I will tell everyone. People tend to tell ten people a bad experience vs. one person a good experience. Word will get around fast if you are treated rude etc. and you really had a legitimate complaint about the food quality.

It's up to you to ask to have the meal redone. You are on your own on that. I have done done it, it really depends on the place, how the manager took it, just a general overall feel. I have personally had a chef pull a very sharp, large, knife on me before....coked out of his mind (Early 90's) and lived through that. As a Bartender, not a customer.

So, you never really know who is out there. I have seen some crazy stuff in the back of the house as they call it in the biz. But very, very, very rarely will a chef spit or do something else unimaginable on purpose because of a complaint. Open kitchens are great places to frequent to cut down on that, but if someone really wants to mess with you, of course they will and it's a chance we all take when eating out.

Asking for a refund for the item is probably the safest route. I always compliment the chef after sending food back to be redone and thank him very much if it turns out great. Hopefully he is not getting the last laugh......good luck! LOL.

 

[Peter Coomaraswamy]

And remember what Judge Judy says;

If you eat the steak, you have to pay for it!