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Chefs Pet Hates

The latest issue of Time Out New York magazine features a survey of 40 of the city's star chefs, in which they spill insider secrets about dining out in the Big Apple. The one scoop that caught my eye was a listing of customer faux pas that piss off chefs the most. Some answers were predictable, but others were downright snarky. As a foodie public service, I thought I'd share the list with you so you won't be tempted to try any of these on your next night out:

1. Saying they are allergic to something when they're not
2. Adding ice cubes to $90 bottles of white wine
3. Bad tipping
4. Impatience if the restaurant is busy and slammed
5. Allergic to garlic and onions
6. When they're outside smoking when the food comes out
7. When they send back a bottle of wine they've ordered. "You can only send it back if it's bad, not if you don't like it."
8. Customers who think it's their place to make requests of what to put on the menu
9. Customers who "think it's their place to tell me how to run my restaurant"
10. Customers who request outlandish substitutions. "It's not a salad bar, I"m not your personal chef, and the menu is posted outside." OUCH:(


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+ChefsWorld Tim Capper  
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