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Do you ever do custom orders at restaurants, /ck/?
How does the staff feel about it?
I went to a diner for lunch today. I've been there probably a hundred times and have had just about everything on the menu, and I wanted something particular, so I improvised.
I ordered hashbrowns topped with
- onions
- peppers
- jalepenos
- tomatoes
- mushrooms
- bacon
- ham
then covered in chili and cheese, run through the salamander, and threw a fried egg on top.
It was the best goddamn thing I've ever eaten.
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I always order the salamander, but it's not on the menu
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What's the salamander in layman's terms?
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>>7240875
ttiwwp
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>>7240895
Oven
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If it's not super high end, and the waitstaff know's you (and you tip decently), nobody is going to give a fuck (aside from the kitchen, who will get used to it if you make it your regular).
If you come in every time and make completely different modifications people will start getting annoyed, but just flat out ask the waitstaff if it's a problem, or if the kitchen is too busy at the moment.
It's another term for a broiler (in the States), which is basically just an upside down grill; i.e. the fire comes from the top, and you slide the food in a few inches below it to brown the tops of things and melt cheese. Nothing is ever put under a salamander for more than a minute, and it's usually the last step a dish gets before the garnish.
>>
If it's not super high end, and the waitstaff know's you (and you tip decently), nobody is going to give a fuck (aside from the kitchen, who will get used to it if you make it your regular).
If you come in every time and make completely different modifications people will start getting annoyed, but just flat out ask the waitstaff if it's a problem, or if the kitchen is too busy at the moment.
>>7240895
It's another term for a broiler (in the States), which is basically just an upside down grill; i.e. the fire comes from the top, and you slide the food in a few inches below it to brown the tops of things and melt cheese. Nothing is ever put under a salamander for more than a minute, and it's usually the last step a dish gets before the garnish.
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>>7240936
>nobody is going to give a fuck (aside from the kitchen, who will get used to it if you make it your regular).
I sat at the bar, which is right in front of the kitchen. The guys didn't miss a step in the prep, like it was any regular order.
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>>7240875
So you ate Waffle House hash browns when you weren't at Waffle House.
Congratulations.
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>>7240945
God I gotta start calling it that.
Is it still refered to as broiling or can I call it salamanderring?
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>>7241442
Salamander your heart out, anon.
(Don't actually do that.)
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Custom orders are fine when it's not busy but when it's busy, it's very annoying.
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