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Ever wondered what orders make chefs cringe behind the scenes? Some requests sound harmless but turn simple dishes into kitchen nightmares.
From extreme modifications to unnecessary theatrics, here are 14 orders chefs universally dislike, along with why they spark eye rolls. You might think twice next time you order.
Steak Well Done Every Time
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Chefs save the toughest, least flavorful cuts for well-done requests, since overcooked steaks become dry, chewy, and lack nuance. It’s often seen as disrespectful to their craft.
Half Medium Rare, Half Well Done
Asking one steak to be two different doneness levels forces cooks to divide attention and risk uneven cooking. It complicates plating and timing.
Extreme No Everything Dietary Restrictions
Requests like “no salt, no herbs, no garlic, no oil” strip flavors and negate the chef’s intent, leading to bland and aesthetically unappealing dishes.
Custom Orders that Swap Major Ingredients
Asking for lamb to be swapped for chicken in braised dishes or removing major components of a recipe disrupts kitchen flow and forces rewrites of plating.
Ordering Off Menu Dishes that don’t Exist
Demanding items not on the menu frustrate chefs and servers alike, especially if they cannot be reasonably improvised in a busy service.
Seasoning without Tasting First
Sprinkling salt, pepper, or sauces before trying the dish implies the chef under-seasoned it, and undermines meals designed with precise flavors.
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Major Allergic Modifications for Minor Preference
Gluten free or nut free adjustments when undesignated significantly slow down service and require special cleaning protocols, not ideal in a fast paced environment.
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Plate Clearing Complaints After Eating Most of it
Finishing nearly all the food only to send it back with complaints is baffling to chefs who expected feedback earlier in the course.
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Changing Orders After they Hit the Kitchen
Deciding midway through service that you want fries instead of mashed potatoes derails timing and preparation in an already synchronized system.
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Ordering Omelettes in a Steakhouse
When diners request egg based dishes at establishments not built for breakfast, kitchens must halt typical prep to accommodate, creating confusion and delay.
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Soups at Non-Soup Focused Restaurants
If the kitchen isn’t specialized in soups, hurried broth orders often end up uninspired or unelevated, a pet peeve those with culinary training recognize instantly.
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Demands to Speed Up Complex Dishes
Expecting a massive ribeye steak or slow cooked specialty dish to come out fast disrupts the natural cooking rhythm and compromises quality.
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Heavy Sauce Requests on Desserts
Asking for excessive drizzle of sauce over a dessert can distort the flavor balance and presentation, turning delicate dishes into cluttered messes.
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Seasonal or Daily Specials Asked for After Prep
Customers ordering specials late into service often get leftovers or less desirable versions, something chefs despise having to explain mid rush.
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Chefs pour precision, planning, and passion into every plate. Certain orders, particularly those overly customized or improperly timed, undermine their work and disrupt the kitchen’s harmony. To help keep things respectful and efficient, try enjoying dishes as designed or clearly communicating early if you need modifications. After all, understanding the kitchen’s rhythm makes the dining experience better for everyone.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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