baltimoresun.com

« A Tiger in the Kitchen | Main | How to butter corn »

May 26, 2009

Getting condiments on the side

I did get a laugh over the following e-mail from Shannon, forwarded from her fiance who had attended a presentation by a restaurant. (And, no, I don't know what restaurant it was.) I've never thought to ask for anything but maybe salad dressing on the side, so I don't know if this is a universal problem or not. EL  

...Ok, I go in and it’s [Unamed Restaurant Boxed Lunch].  I instantly think, “Oh boy…”
 
I’m in line and it’s all separate boxes, like, each person gets their own box, with a sandwich, chips and cookie.  Fine.  I’m looking at what they have and the guy giving the presentation says “I was told that someone wanted condiments on the side.” ...

I said, “Yes, that’s me.”
 
He said, “Ok, there’s one over there that has condiments on the side.”
 
I get excited.  Then, I go over and look at what it is.  Guess what it was! 
 
CHICKEN SALAD!!!  Ha ha ha ha ha!!!!!!!!!!!!!!!!!!!

Chicken salad sandwich, with a cup of mayo and a cup of spicy mustard on the side!!!  Ha ha ha ha ha ha ha ha !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"
 
I asked whether everyone had chicken salad in their box and he said...
 
"Each box had a sticker on it that told you what it was.  The type of sandwich was printed on the sticker.  There were other chicken salad boxes, but mine had a sticker with chicken salad printed on it with “Mayo O/S” & “Spicy Mustard O/S” written on it. 
 
So, they made the sandwiches, printed up all the labels, decided to make the chicken salad sandwich (WITH MAYO ALL OVER IT) the sandwich to put the condiments on the side, then handwrote the aforementioned. 
 
I guess, at no point, did someone stop to think, “Hmmm, maybe this isn’t the smartest decision”!!!  I’m speechless at the level of ineptitude it must take for someone to do that.

Posted by Elizabeth Large at 6:02 PM | | Comments (18)
        

Comments

huh?

It's amazing how stupid people can be when they think they're being smart.

I would have put the mayo and mustard on the sandwich, and the chicken on the side.

Maybe the bread could have gone on the side.

I would have put the mayo and mustard on the sandwich, and the chicken on the side.

Or, in your best Jack Nicholson impersonation, you could have asked the waitress to hold the chicken between her knees.

I would so love to do that! It get quite annoying as a server / bartender hen people order things different than the way they come, as a matter of fact it has a name, 08. unilke 86, the 08 designation is for a table that instead of going to and asking is "everything okay?" you should ask "is anything okay?" I won't tell you why it's called "08" but does anyone know where the term 86 comes from??

Here's what wikpedia has to say about 86: http://en.wikipedia.org/wiki/86_(number)#In_a_Bar

the urban legend i heard related to "86" was that it came from some wise guy restuarant in NYC (maybe one of those referenced in that wikipedia link) that had tables numbered up to 85. if someone came into the restuarant who was not welcomed, or if there was someone already seated who started acting up...they were given table 86...which was the back alley.

08 is local server code for Pikesville's zip code

Thought it had to do with Agent 86, Maxwell Smart, meaning a stumble, missed it by that much. Using code for '08'ers, on the other hand, is a throwback to when Guilford ran Baltimore, when race, class and ethnicity were a slur and a wink. I think Baltimoron was attempting a smirky snide wink. We got it, Baltimoron. It's similar to mentioning 6X white T-shirts on the Pazo thread, meaning African-American young street fashion. As Newt Gingrich and Rush Bloviator remind us, prejudice ain't dead.

chowsearch, i noted the same, but chose to let it pass - I was hoping unnoticed. But you are right and I agree with you!

Agent 86 was named after the code for tossing out a drunk.

Agent 13 was my favorite

I don't think it is a matter of simply saying that 6XL t-shirts are black, young, street fashion. That attire has certain connections to the thug culture. It is the same as motorcycle colors have connections to the gang culture. Attire like this is meant to intimidate, and it creates a hostile environment.

I have no problem with an urban restaurant that says no 6XL t-shirts, just like I have no problem with a road side bar that forbids colors. And I think that most of us would not patronize a business that we didn't feel safe in, even if that doesn't sit well with our liberal notions of inclusion.

My original objection was not to Pazo's dress code, but to the person who said the purpose of Pazo's dress code was to keep out 6XL white t-shirts.

The former is ok, the later is racist.

The large white t-shirt became popular ghetto wear because it makes it difficult to identify people. When the police stop random people for random (or no) reason, not sticking out can be a survival skill.

Agent 13 was the one who was always in a sofa or a clock or something , right, Owl? Although I have the oldies tv channel, I never see Get Smart anymore. It was a funny show too.

Yes 13 had all the crap jobs like hiding in mailbox or vending machine, hence he was Agent 13. I loved the show when I was a kid.

I always liked when they would try to use The Cone of Silence, which would never work. They would end up shouting or the thing would drop down to the floor. That was a cool show!

My family dined at the Ground Round at Perring Parkway at least once a weak for years. Toward the end of their time there, we ordered our usual chicken fajitas. We don't use all of the fixin's (salsa, guac, cheese) so we told the waitress we only needed the bell peppers and onions. Well that's what she brought, bell peppers and onions - no chicken. We had quite a laugh.

Post a comment

Verification (needed to reduce spam):

About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
-- ADVERTISEMENT --

Top Ten Tuesdays
Most Recent Comments
Baltimore Sun coverage
Restaurant news and reviews Recently reviewed
Browse photos and information of restaurants recently reviewed by The Baltimore Sun

Sign up for FREE text alerts
Get free Sun alerts sent to your mobile phone.*
Get free Baltimore Sun mobile alerts
Sign up for dining text alerts

Returning user? Update preferences.
Sign up for more Sun text alerts
*Standard message and data rates apply. Click here for Frequently Asked Questions.
  • Food & Drink newsletter
Need ideas for dinner tonight? A recommendation for the perfect red wine? Baltimoresun.com's Food & Drink newsletter is there to help.
See a sample | Sign up

Stay connected