My friend had one of these customers, and she took great pleasure in saying, "Ma'am, my parents own this place and I've never seen you in my life." She shut up real quick. I watched the colour drain from her face from the next table. It was GLORIOUS 🤣🤣
Maybe the parents weren't present, but it would have been even funnier if that friend would have been able to be like "Mom, Dad! This person claims they know you!"
@YW2324 I know, we've had three of them in the past year, and it's always so fun to be like, "Liz, your friend Mrs. [insert Karen's name here] is here!" Only for them to start frantically backpedalling as Liz responds, "Who?"
@@cameronbradley3679 omg 😯. That's too funny 😀. Like some just get angry 😡 or annoyed over the smallest things too. Like what? 🤣 Like why act like an entitled you know what in a public freaking place? Like not everything in this world 🌍 revolves around these people.
People are really out here trying to order from the "secret" menu like they do with their coffee. "But you have all the ingredients!" Ma'am I also have all the ingredients to make chlorine gas but I'm not gonna do that
There is a restaurant in Snowmass, Colorado called Krabloonik. This is an Eskimo word that translates to "Big Eyebrows" and is what the Eskimos call white men. The restaurant is popular and sells game dishes. They book up quickly. They often get calls from people trying to get in on the strength of claiming to "be a friend of Mr. Krabloonik's." The staff just smiles.
Hey there, just wanted to let you know that the correct term is "Inuit", not Eskimo. "Eskimo" is generally considered pejorative at this point. Funny story though!
@@Lauren-gs1ehEskimo has always been a derogotory term (it translates to something along the lines of "snow eater" iirc), but because the translation wasn't very well-known by people in the mainland US, nothing was really done about it. Now people are speaking out and saying that they much rather prefer the term Inuit.
@@jaketaylor2775 You know, the first time that I typed this, I used both the terms Inuit an Eskimo so that I didn't keep repeating myself. Then I wondered if this was a case of some sort of distinction between the Inuit and Athabascan cultures so I used Eskimo as a more generic term. I guess that it isn't so generic.
As a member of “ask culture” (motto: it never hurts to ask) - I think it’s fine for her to ask the question but where she turns Karen is by suggesting she knows the owner and should therefore get an exception. She’s right, they have all the ingredients on the menu, and maybe if it’s slow the chef/cook might be willing to indulge a request. But if the answer is no, then she needs to let it go or go somewhere she can order an omelette off the menu!
100% don't ask for things not on the menu. It's not called "ask" culture its called entitled. A small modification is fine to ask for a item not at all on the menu not cool.
@@kristinaerickson2353 It heavily depends on the place and the vibe. A diner will make you damn near anything that is physically possible to put together with the available ingredients (and then they will tell you that it was, in fact, on the menu, you just didn't look hard enough). A McDonalds will do simple "hold the [whatever]" requests and that's about it. Most other restaurants are somewhere in the middle.
I'm reminded of one story where someone claimed to be the owner's mother. Server: Hey, Dad, Granny's here! Dad: I hope not; Mom died years ago. (Paraphrased) Still makes me chuckle. Moral of the story, kids: do not claim to know people in high places; you never know who knows them better than you.
I've worked in franchises and independently owned businesses. I hate when customers use the "I know the owner" line. I'm thinking "and I'm going to give you the same good customer service as anyone else" Same with regular customers that think they deserve special treatment.
To the "I know the owner" people, I'd be tempted to say, "Oh, so you've visited our website. So you know that he has a dozen different restaurants to keep an eye on and can't give preferential treatment to any single guest, even family and friends."
If you word it like that she can get you in trouble. No matter how stupid a customer is being, you must remain polite. I'm retired from healthcare, so you can just imagine being polite to someone who is half out of their mind!
One of my favorite responses to "I know the owner," is "Which one?" Because the hotel I work at has multiple owners. Or I ask them what the owner's name is. They usually cannot answer that question either. Or they give the name of the previous owner who sold the hotel when he retired and moved to another state.
Not quite the same, but similar. My late wife's name was a female version of a man's name, but a bit uncommon. We always recognized a scammer when they asked for Mr. Xxx.
As someone who's worked as a server for 22 plus years, if someone asked me if it was possible to make an omelet, I would definitely ask the kitchen if they can make an omelet. Why would I give up restaurant revenue and probably a good tip just because something's not the menu but we have everything to make it? If the kitchen is willing to do it, then I'm happy to serve it and will happily charge for it
1: if the system is computerized, how would you charge it? 2: Going off menu potentially opens up liability if something goes wrong and customer gets sick. 3: The kitchen staff might not have the time to go off menu. 4: If it's a corporately owned place the staff might not be allowed to go off approved menu items. I mean, if it was my place, I would definitely at least ask the kitchen staff if they could, but I can understand why not as well.
Fun fact: many small restaurants in spain do offer to cook anything that the client wants so far as the order is not too complex and they have the skill and ingredients to make it. It's common to ask for custom sandwiches for example (but just in small, familiar restaurants as far as I know)
I used to be the owner's son. I loved when people tried to pull this with me. I used to have people tell me that they were the owners son and that was the most fun.
I always loved as a teenager. Working at Dairy Queen when people would come in, saying they knew the owner and I'm direct like. Oh okay, what's his name or at a certain point in time? His son worked with us and I could just go oh, his sons right here, he should be able to recognize you and tell us what's going on. There's always a great getting these people to get super flustered. And then they get angry and the best thing to do after they got angry or calling them out. Was just to sit there in a smile at him. Cause angry people who want to cause trouble. Get so much angrier when all you do is smile at them and be nice. It is the best type of revenge to get. Just be nice to them. Continue to smile and they will just continue to get more and more furious and it is hilarious to watch.
If it’s a slow time in the kitchen, I’d probably entertain the request and be like “Since it’s not officially on the menu, we can make the price up on the spot. That omelette’s gonna be $50!” 🤣
The funny part is. .. if she had said 'class 1 at any decent culinary school is making an omlet, How bigger tip would it take to make it happen' In a nice kind voice she would have her omelet for about 10 bucks extra
I worked at a call center for a credit union and had a lady call in demanding to speak to "Callie" our CEO and how it was urgent she spoke to HER… "Kelly" is a MAN…
this is literally something that happened in sweden😭 A Swedish influencer called Bianca Ingrosso was at a restaurant and told them how to make eggs for her even tho they did not have it on the menu. Than she posted it on social media and told everyone that she got “rejected service”😅
It's hard to believe people like this exist even though I know from experience they do. What thought process is going on when a person knows what they want but goes somewhere that doesn't offer that? I got takeout tonight. I didn't go to Red Lobster and ask them to make me spaghetti bolognaise 😀
Our franchise owners would allow a customer to "create their own menu", but ONLY if the staff could figure a way to ring it into the system AND the customer agreed upon the price before the order was made. One customer wanted one of our skillets, but with a T bone steak instead of the chicken breast it usually came with. We had to ring it up as a T bone dinner with two of the skillet ingredients being the sides, plus adding the rest of the skillet ingredients as "ala cart". If I remember correctly, it came out to about $35. The customer agreed and we made it for them. Our franchise owners also have a strict policy about people claiming to know them. G T F O !!!!! Seriously, they want us to tell their " friend " they have 60 seconds to get out before we call the police/sheriff (depending on the store's location).
That's not a HORECA friendly response. You can always ask the kitchen, and then come back with a 'yes' or 'no'. When I'm in the kitchen - it's mostly a 'yes', unless we are running late with the tasks because we have too little personnel in the kitchen.
I had someone order something not on the menu once figured yeah not to hard made it then she came back to complain about it jot being like what she gets at so an so place an I just said yeah well that's why it's not on the menu have a good day
I see the karens standpoint and i would almost agree except the fact she's lying about knowing the owner here's what i see you have everything to make the omelet but it isn't on the menu makes since not to serve it but if you have costs for each individual thing assuming the person is willing to pay it then it might not be a big deal maybe but that's the only way i would side with the karen you can make it but you don't have a price for it then you would probably have to ask a manager about it which turns it into more of a karen situation just a whole thing but from the waitresses perspective they wouldn't know what to do about that situation to make that work so they would have to decline that order
I'm partially on the side of the karen here. If I wanted an omelet and noticed that the menu had the ingredients, I would politely ask if the waitress could ask the supervisor if it was possible to get an omelet. AND, because I have worked in a hotel kitchen, there was one time when I did make something not on the menu and everyone was envious because they wanted to make the food item.
@@thesimslover82884 It truly depends. Like I said, I worked in a hotel kitchen. That kitchen provided for two restaurants, an employee cafeteria and banquets for up to 2,000 people. If the restaurant is large enough, I truly and sincerely doubt that they would miss two eggs, a tomato, a handful of mushrooms and a handful of shredded cheese.
@@The_DudesterSo, how much would you charge? If they're using ingredients meant for other stuff, how much should Ms. Off-the-Menu have to pay for using said ingredients? And would that price need to account for the fact that the food prepared was not initially meant to be made? At which point, is the price even worth it for something I could make on my commercial stovetop in 5 minutes?
@@fictionfan0 From your questions, I take it that you have never worked food service. Fast food doesn't count. I'm talking actual restaurant that feeds 300+ per meal. Perhaps you worked fast food and cannot possibly imagine how a real kitchen galley works. Omelet Ingredients: 1) Two eggs-they're in the walk in cooler. Used either for breakfast and/or certain lunch/dinner meals. 2) A tomato. The line cooks use tomatoes for a variety of dishes. 3) Handful of chopped mushrooms-already on the line, used by line cooks for a variety of meals. 4) Handful of shredded cheese. Already on the line, used by line cooks. As for what to charge, the sous chef will discuss that with FOH and customer will have to agree to the price or the meal isn't prepared. Glossary: 1) Executive Chef-in charge of the actual kitchen. 2) Sous Chef-number two in the kitchen and usually works evening shift. 3) Banquet chef-works with Exec chef to make sure that proper items are ordered and can be prepped in time for banquets. 4) FOH Front of House-head waitress or Maître D. 5) Cold Prep Supervisor-the cold prep crew preps food items for line cooks and banquets. 6) Storehouse-this person places orders with the food vendor (usually Sysco, but can also be Masan Group, Farmer Brothers, Reyes Holdings, Performance Food Group, US Foods and Gordon Food Service). 7) Banquet Manager-makes sure, through scheduling, that enough servers are on hand for particular banquets. This person also keeps an active inventory count of things, like tables, table cloths, server trays, etc.
My friend had one of these customers, and she took great pleasure in saying, "Ma'am, my parents own this place and I've never seen you in my life."
She shut up real quick. I watched the colour drain from her face from the next table. It was GLORIOUS 🤣🤣
Maybe the parents weren't present, but it would have been even funnier if that friend would have been able to be like "Mom, Dad! This person claims they know you!"
@@subman23 omg YES 🤣🤣
Ugh why do people always pull the I know the manager card. 😔. Not cool people
@YW2324 I know, we've had three of them in the past year, and it's always so fun to be like, "Liz, your friend Mrs. [insert Karen's name here] is here!"
Only for them to start frantically backpedalling as Liz responds, "Who?"
@@cameronbradley3679 omg 😯. That's too funny 😀. Like some just get angry 😡 or annoyed over the smallest things too. Like what? 🤣 Like why act like an entitled you know what in a public freaking place? Like not everything in this world 🌍 revolves around these people.
"I know the owner!"
"Me too!"
THIS!!! 🤣🤣🤣🤣
It’s like, yeah, I know the owner that’s me
@@Melmich25 I was more like of the idea: "me too, I don't abuse this to my advantage tho, but my lack of a punchline seems to be loved by everyone
Best part is she gave the owner the wrong pronoun lolll
I just noticed that 😂😂😂😂😂😂😂
People are really out here trying to order from the "secret" menu like they do with their coffee.
"But you have all the ingredients!"
Ma'am I also have all the ingredients to make chlorine gas but I'm not gonna do that
😂
Dream about it maybe 🤣
😂😂😂😂 such an underrated comment
If it's "not so hard" to make, then get the ingredients and make it at home. Easy peasy.
There is a restaurant in Snowmass, Colorado called Krabloonik. This is an Eskimo word that translates to "Big Eyebrows" and is what the Eskimos call white men. The restaurant is popular and sells game dishes. They book up quickly. They often get calls from people trying to get in on the strength of claiming to "be a friend of Mr. Krabloonik's." The staff just smiles.
Hey there, just wanted to let you know that the correct term is "Inuit", not Eskimo. "Eskimo" is generally considered pejorative at this point.
Funny story though!
@@jaketaylor2775 When did that happen? I remember learning about Eskimos in school.
@@Lauren-gs1ehEskimo has always been a derogotory term (it translates to something along the lines of "snow eater" iirc), but because the translation wasn't very well-known by people in the mainland US, nothing was really done about it. Now people are speaking out and saying that they much rather prefer the term Inuit.
"The staff just smiles."
I'd be trying not to laugh.
@@jaketaylor2775 You know, the first time that I typed this, I used both the terms Inuit an Eskimo so that I didn't keep repeating myself. Then I wondered if this was a case of some sort of distinction between the Inuit and Athabascan cultures so I used Eskimo as a more generic term. I guess that it isn't so generic.
As a member of “ask culture” (motto: it never hurts to ask) - I think it’s fine for her to ask the question but where she turns Karen is by suggesting she knows the owner and should therefore get an exception. She’s right, they have all the ingredients on the menu, and maybe if it’s slow the chef/cook might be willing to indulge a request. But if the answer is no, then she needs to let it go or go somewhere she can order an omelette off the menu!
Without an allergy or something I don't understand why ask
100% don't ask for things not on the menu. It's not called "ask" culture its called entitled. A small modification is fine to ask for a item not at all on the menu not cool.
Yeah, if you push it, you go from it being an ask, to you being an askhole.
@@kristinaerickson2353 It heavily depends on the place and the vibe. A diner will make you damn near anything that is physically possible to put together with the available ingredients (and then they will tell you that it was, in fact, on the menu, you just didn't look hard enough). A McDonalds will do simple "hold the [whatever]" requests and that's about it. Most other restaurants are somewhere in the middle.
I'm reminded of one story where someone claimed to be the owner's mother.
Server: Hey, Dad, Granny's here!
Dad: I hope not; Mom died years ago.
(Paraphrased)
Still makes me chuckle.
Moral of the story, kids: do not claim to know people in high places; you never know who knows them better than you.
"you can order one, but it won't be served."
🤣
Omg LOL what a Karen 😂😂❤
Also another thing the waitress will have to figure out is how to price the thing on that isn’t on the menu.
I've worked in franchises and independently owned businesses. I hate when customers use the "I know the owner" line. I'm thinking "and I'm going to give you the same good customer service as anyone else" Same with regular customers that think they deserve special treatment.
To the "I know the owner" people, I'd be tempted to say, "Oh, so you've visited our website. So you know that he has a dozen different restaurants to keep an eye on and can't give preferential treatment to any single guest, even family and friends."
If they had a suggestion box she should of written a little suggestion and went elsewhere there are a few restaurants that do ask for menu suggestions
“Ma’am if you want an omelette you can either order one at another restaurant or make one at home. Either way, get lost”
If you word it like that she can get you in trouble. No matter how stupid a customer is being, you must remain polite. I'm retired from healthcare, so you can just imagine being polite to someone who is half out of their mind!
My ADHD brain loves watching the fake hair move like it's an octopus head 😂😅
One of my favorite responses to "I know the owner," is "Which one?" Because the hotel I work at has multiple owners. Or I ask them what the owner's name is. They usually cannot answer that question either. Or they give the name of the previous owner who sold the hotel when he retired and moved to another state.
I do the same! Like: "Oh, you know Karin and Jesper!?"
Guests be like "Yes!"
Me: "Then you can drive 30 minutes to their new restaurant to see them" 👼
Not quite the same, but similar. My late wife's name was a female version of a man's name, but a bit uncommon. We always recognized a scammer when they asked for Mr. Xxx.
The big problem is what to charge her since it is not in the point of sale system as a cook I can do amazing things and cook
This is to real😂
The waitress was definitely the owner😂😂
As someone who's worked as a server for 22 plus years, if someone asked me if it was possible to make an omelet, I would definitely ask the kitchen if they can make an omelet. Why would I give up restaurant revenue and probably a good tip just because something's not the menu but we have everything to make it? If the kitchen is willing to do it, then I'm happy to serve it and will happily charge for it
1: if the system is computerized, how would you charge it? 2: Going off menu potentially opens up liability if something goes wrong and customer gets sick. 3: The kitchen staff might not have the time to go off menu. 4: If it's a corporately owned place the staff might not be allowed to go off approved menu items.
I mean, if it was my place, I would definitely at least ask the kitchen staff if they could, but I can understand why not as well.
Best response 🎉
God, I love this one. Seen it so many times.
I love the Karen hair. The back flopping around, just makes me giggle
Fun fact: many small restaurants in spain do offer to cook anything that the client wants so far as the order is not too complex and they have the skill and ingredients to make it. It's common to ask for custom sandwiches for example (but just in small, familiar restaurants as far as I know)
Oh, I'm a really good employee of the owner. You wouldn't want me to tell the owner that their friends are threatening their staff, would you?
I used to be the owner's son. I loved when people tried to pull this with me. I used to have people tell me that they were the owners son and that was the most fun.
WELL PLAYED!!
I’ve had customers get mad for this same thing. “I’m gonna call the owner!” I’ll just reply “Tell them I say high.”
Lol as a line cook, I've made a fratada not on menu for a customer, if we are slow I will do what ever I can to make the customer happy.
I always loved as a teenager. Working at Dairy Queen when people would come in, saying they knew the owner and I'm direct like. Oh okay, what's his name or at a certain point in time? His son worked with us and I could just go oh, his sons right here, he should be able to recognize you and tell us what's going on. There's always a great getting these people to get super flustered. And then they get angry and the best thing to do after they got angry or calling them out. Was just to sit there in a smile at him. Cause angry people who want to cause trouble. Get so much angrier when all you do is smile at them and be nice. It is the best type of revenge to get. Just be nice to them. Continue to smile and they will just continue to get more and more furious and it is hilarious to watch.
If it's not "that hard" then DO IT YOURSELF!
If it’s a slow time in the kitchen, I’d probably entertain the request and be like “Since it’s not officially on the menu, we can make the price up on the spot. That omelette’s gonna be $50!” 🤣
The funny part is. .. if she had said 'class 1 at any decent culinary school is making an omlet, How bigger tip would it take to make it happen' In a nice kind voice she would have her omelet for about 10 bucks extra
I know the owner, we are good friends.
What is his name?
Robert
Trick question, her name is Barbra.
I worked at a call center for a credit union and had a lady call in demanding to speak to "Callie" our CEO and how it was urgent she spoke to HER… "Kelly" is a MAN…
Depends on the restaurant
Under 10 minute gang
I was first to comment on video lol
If I was the owner I'd tell all my staff to tell the customer they'd brb and come get me so I could talk to the table.
this is literally something that happened in sweden😭 A Swedish influencer called Bianca Ingrosso was at a restaurant and told them how to make eggs for her even tho they did not have it on the menu. Than she posted it on social media and told everyone that she got “rejected service”😅
It's hard to believe people like this exist even though I know from experience they do.
What thought process is going on when a person knows what they want but goes somewhere that doesn't offer that?
I got takeout tonight. I didn't go to Red Lobster and ask them to make me spaghetti bolognaise 😀
Our franchise owners would allow a customer to "create their own menu", but ONLY if the staff could figure a way to ring it into the system AND the customer agreed upon the price before the order was made.
One customer wanted one of our skillets, but with a T bone steak instead of the chicken breast it usually came with.
We had to ring it up as a T bone dinner with two of the skillet ingredients being the sides, plus adding the rest of the skillet ingredients as "ala cart".
If I remember correctly, it came out to about $35.
The customer agreed and we made it for them.
Our franchise owners also have a strict policy about people claiming to know them.
G T F O !!!!!
Seriously, they want us to tell their " friend " they have 60 seconds to get out before we call the police/sheriff (depending on the store's location).
That's not a HORECA friendly response. You can always ask the kitchen, and then come back with a 'yes' or 'no'. When I'm in the kitchen - it's mostly a 'yes', unless we are running late with the tasks because we have too little personnel in the kitchen.
Correct, it is not that hard to put together. We're not gonna, mind you, but you have said something accurate in saying that it would not be difficult
I had someone order something not on the menu once figured yeah not to hard made it then she came back to complain about it jot being like what she gets at so an so place an I just said yeah well that's why it's not on the menu have a good day
Lesson learned don't act entitled
What part of "It's not on the menu do you not understand?" Instead of eating out, you need to invest is some remedial English courses.
love the vids lol
Red nose reindeer
You would think you’d know what your good friend’s restaurant does and doesn’t serve
I'd get the manager anyways out of spite
I always hated when people were well you have this and that. Men used to do this on days to impress women.
Nice
I see the karens standpoint and i would almost agree except the fact she's lying about knowing the owner here's what i see you have everything to make the omelet but it isn't on the menu makes since not to serve it but if you have costs for each individual thing assuming the person is willing to pay it then it might not be a big deal maybe but that's the only way i would side with the karen you can make it but you don't have a price for it then you would probably have to ask a manager about it which turns it into more of a karen situation just a whole thing but from the waitresses perspective they wouldn't know what to do about that situation to make that work so they would have to decline that order
Subtitles PLEASE!!!!
😂
Sure, we have ingrediens for omelett....
Also for meth and mustard gas so want that from our "i know the owner" menu?
LoL
dang
I am the owner
Did this actually happen 😂
oop
Fr
Hii
I’ve never been this early
I'm partially on the side of the karen here. If I wanted an omelet and noticed that the menu had the ingredients, I would politely ask if the waitress could ask the supervisor if it was possible to get an omelet. AND, because I have worked in a hotel kitchen, there was one time when I did make something not on the menu and everyone was envious because they wanted to make the food item.
Ingredients are for planned meals, a restaurant buys enough, to have enough for the menu specified meals. Not random "make my own menu" requests.
@@thesimslover82884 It truly depends. Like I said, I worked in a hotel kitchen. That kitchen provided for two restaurants, an employee cafeteria and banquets for up to 2,000 people.
If the restaurant is large enough, I truly and sincerely doubt that they would miss two eggs, a tomato, a handful of mushrooms and a handful of shredded cheese.
@@The_DudesterSo, how much would you charge? If they're using ingredients meant for other stuff, how much should Ms. Off-the-Menu have to pay for using said ingredients? And would that price need to account for the fact that the food prepared was not initially meant to be made? At which point, is the price even worth it for something I could make on my commercial stovetop in 5 minutes?
@@fictionfan0
From your questions, I take it that you have never worked food service. Fast food doesn't count. I'm talking actual restaurant that feeds 300+ per meal. Perhaps you worked fast food and cannot possibly imagine how a real kitchen galley works.
Omelet Ingredients:
1) Two eggs-they're in the walk in cooler. Used either for breakfast and/or certain lunch/dinner meals.
2) A tomato. The line cooks use tomatoes for a variety of dishes.
3) Handful of chopped mushrooms-already on the line, used by line cooks for a variety of meals.
4) Handful of shredded cheese. Already on the line, used by line cooks.
As for what to charge, the sous chef will discuss that with FOH and customer will have to agree to the price or the meal isn't prepared.
Glossary:
1) Executive Chef-in charge of the actual kitchen.
2) Sous Chef-number two in the kitchen and usually works evening shift.
3) Banquet chef-works with Exec chef to make sure that proper items are ordered and can be prepped in time for banquets.
4) FOH Front of House-head waitress or Maître D.
5) Cold Prep Supervisor-the cold prep crew preps food items for line cooks and banquets.
6) Storehouse-this person places orders with the food vendor (usually Sysco, but can also be Masan Group, Farmer Brothers, Reyes Holdings, Performance Food Group, US Foods and Gordon Food Service).
7) Banquet Manager-makes sure, through scheduling, that enough servers are on hand for particular banquets. This person also keeps an active inventory count of things, like tables, table cloths, server trays, etc.
@@The_Dudester This is what I get for asking a rhetorical question to someone being 100% serious.
You would think you’d know what your good friend’s restaurant does and doesn’t serve