Sardine Loves Pork (Warning to non-pork eaters)

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dstol62
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Postby dstol62 » Tue May 15, 2007 8:11 pm

I know the owners of Sardine, and they are probably two of the coolest and most customer-friendly business owners in Madison. If someone had a genuine issue with anything being served to them, I would be shocked if they didn't "handle" the situation, and bend over backwards to make sure that the person left satisfied. That having been said, if you go to Sardine, Chili's or wherever with a big visible chip on your shoulder, as far as I'm concerned, they have every right to escort you out of the building. As an earlier poster eloquently stated, going to a good restaurant is supposed to be an adventure. Most restaurant proprieters do not have the time or inclination to cater to EVERY SINGLE food hang-up that comes in the door. It is their call. It is presumptious to say that if a restaurant doesn't comp someone on the spot, they are committing business suicide. If Sardine continues the same business model, I am sure the business will outlive every one of the posters on this thread. The bottom line is,
do your homework about what's being served and common sense just might rule the day.

bmasel
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Postby bmasel » Tue May 15, 2007 8:22 pm

You can get McDonalds asterisks for four cents, but this is Sardine we're talking about. Font designers don't come cheap.

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Postby white_rabbit » Tue May 15, 2007 9:06 pm

bmasel wrote: Font designers don't come cheap.


You pay for font?

TAsunder
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Postby TAsunder » Wed May 16, 2007 8:30 am

Prof. Wagstaff wrote:Gee, I didn't know rhetorical devices ("If I had a nickel for every ...") were forbidden in this discussion. You've really never heard a statement phrased that way before?


You've gone off the deep end here, Prof. Your statement was rubbish when taken literally, I demonstrated it was rubbish when taken literally, then rather than simply admit you weren't speaking literally, you accuse me of putting words in your mouth. :roll:

bmasel wrote:You can get McDonalds asterisks for four cents, but this is Sardine we're talking about. Font designers don't come cheap.


They change their menu a few times a year. I'm merely suggesting that if pork is coming up often, they just put an asterisk next to the menu items that are causing issues the next time they print a menu. They are already paying for the new menus and related expenses, it's just a matter of a few additional characters to prevent complaints.

dstol62 wrote:Most restaurant proprieters do not have the time or inclination to cater to EVERY SINGLE food hang-up that comes in the door. It is their call. It is presumptious to say that if a restaurant doesn't comp someone on the spot, they are committing business suicide.


Again, no one is suggesting that EVERY SINGLE food hang up be catered to at all times. We're talking about a meat source that a huge percentage of the population of the world do not eat. I find it unlikely that there are multiple nations in the world with citizens who do not want cilantro in their food.

It's not business suicide if they don't comp, but that doesn't mean I wouldn't expect in in this type of situation, and you more or less affirmed that they would do it. Business suicide would be to treat customers with arrogance and disdain when all your nearby competitors with a similar quality of food bend over backwards for customers.

NullDevice
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Postby NullDevice » Wed May 16, 2007 9:13 am

You know who else hid pork in their food? Hitler.




(There, I've invoked Godwin's law. Now, has this discussion gotten ridiculous enough yet?)

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Postby cubanat » Wed May 16, 2007 9:18 am

TAsunder wrote:Again, no one is suggesting that EVERY SINGLE food hang up be catered to at all times. We're talking about a meat source that a huge percentage of the population of the world do not eat. I find it unlikely that there are multiple nations in the world with citizens who do not want cilantro in their food.

It's not business suicide if they don't comp, but that doesn't mean I wouldn't expect in in this type of situation, and you more or less affirmed that they would do it. Business suicide would be to treat customers with arrogance and disdain when all your nearby competitors with a similar quality of food bend over backwards for customers.


TASunder's 2 paragrapghs here alone should end this discussion! Denoting that a few items contain pork, contain nuts, or use a meat/shellfish stock (et. al.) is not a big deal. Comping a plate of food is not that big of a deal either as long as the issues that caused the complaint are resolved whether it's a grill cook that doesn't know his temps or a managerial oversight in writing the menu. Sure there are customers that complain about everything but you get to spot them and you can deal with them on an individual basis of "do we want their business."

nevermore
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Postby nevermore » Wed May 16, 2007 9:21 am

NullDevice wrote:You know who else hid pork in their food? Hitler.




(There, I've invoked Godwin's law. Now, has this discussion gotten ridiculous enough yet?)

Anybody who has a problem with the role pork plays in French cuisine is going to have real problems with German cuisine.

Oh, and another thing, I'm surprised Sardine hasn't surrendered to the Essen Haus yet.

Prof. Wagstaff
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Postby Prof. Wagstaff » Wed May 16, 2007 9:27 am

TAsunder wrote:You've gone off the deep end here, Prof. Your statement was rubbish when taken literally, I demonstrated it was rubbish when taken literally, then rather than simply admit you weren't speaking literally, you accuse me of putting words in your mouth. :roll:
Y'know what? Go fuck yourself.

I stated once on this thread that I originally misunderstood one of your posts. You could have the courtesy -- and the courage -- to do likewise, instead of continually pretending I said whatever fucking moronic argument you invented and attributed to me just so you could shoot it down.

Here's what I said: "If restaurants spent 4 cents for every customer complaint they heard 'repeatedly', they'd likely go broke."

Here's what you claimed I said: "... you are suggesting that there are countless complaints from customers that could be solved by spending 4 cents per 3 months ..."

Anyone who thinks those two statements are equivalent has no business arguing semantics with anyone else. Now I ask you: where did I say anything about solving problems and the subsequent cost?

Finally, refusing to admit that I used a very common rhetorical device to make a point is beyond stubborn on your part. It's as if you've never heard people speak before, which would explain a lot about your abrasive personality. Aphorisms must really throw you for a loop -- and parables must send you into a tailspin, eh? Is literalism really your only frame of reference? If I said, "If I had a nickel for each of your I.Q. points I wouldn't even be able to buy a cup of coffee", who but you would take - nay, insist - that I meant that literally?

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Postby depinmad » Wed May 16, 2007 9:38 am

Prof. Wagstaff wrote:

Finally, refusing to admit that I used a very common rhetorical device to make a point is beyond stubborn on your part. It's as if you've never heard people speak before, which would explain a lot about your abrasive personality. Aphorisms must really throw you for a loop -- and parables must send you into a tailspin, eh? Is literalism really your only frame of reference? If I said, "If I had a nickel for each of your I.Q. points I wouldn't even be able to buy a cup of coffee", who but you would take - nay, insist - that I meant that literally?


lol

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Postby DMeister » Wed May 16, 2007 9:43 am

Prof. Wagstaff wrote:If I said, "If I had a nickel for each of your I.Q. points I wouldn't even be able to buy a cup of coffee", who but you would take - nay, insist - that I meant that literally?


I dunno Prof. Coffee's pretty expensive anymore.

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Postby TheBookPolice » Wed May 16, 2007 9:51 am

DMeister wrote:
Prof. Wagstaff wrote:If I said, "If I had a nickel for each of your I.Q. points I wouldn't even be able to buy a cup of coffee", who but you would take - nay, insist - that I meant that literally?


I dunno Prof. Coffee's pretty expensive anymore.


Classic.

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Postby boston_jeff » Wed May 16, 2007 10:07 am

New addendum to Sardine menu:
*contains nuts
**contains pork
***contains shellfish or fish oils
****may contain undercooked meat or fish
*****contains duck fat
******contains cilantro
*******contains chicken, beef, but not turkey
********contains wheat
*********contains gelatin
**********contains lard
***********contains something you might not expect
************contains animal poop


Get the point. Thats what would have to happen if every food allergy/hangup needed to be addressed on a menu. If you have a food issue. ASK. Otherwise, suck it up. Let's face it, some people like to complain and like to have their food issues reinforced. I have a friend who has gotten extremely angry at servers at restaurants when items arrived that had ingredients he did not expect. Once, Irish bacon was on a burger instead of regular bacon, the other time, his girlfriend got a chicken melt on white bread instead of a bun. In both cases, this was listed ON THE MENU. If you dislike certain food items so much that they ruin a meal for you, THE ONUS IS ON YOU.

I prefer my menus w/o asterisks, just like my homerun records.

juanton
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Postby juanton » Wed May 16, 2007 10:13 am

Coming from a person who claims to know so much about foods with complex tastes, you would think he/she would have at least picked up Semantics for Dummies when arguing about such things.

TAsunder
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Postby TAsunder » Wed May 16, 2007 10:44 am

Prof. Wagstaff wrote:Here's what I said: "If restaurants spent 4 cents for every customer complaint they heard 'repeatedly', they'd likely go broke."

Here's what you claimed I said: "... you are suggesting that there are countless complaints from customers that could be solved by spending 4 cents per 3 months ..."

Anyone who thinks those two statements are equivalent has no business arguing semantics with anyone else. Now I ask you: where did I say anything about solving problems and the subsequent cost?


Subsequent cost is simple mathematics. It's not putting words in your mouth to multiply 4 by 10,000. I offered a simple calculation and suggested that it is unlikely that they receive enough complaints so that 4 cents spent on each would make them go broke, and then asked for examples of such complaints.

I apologize for putting a solveable complaint into the equation. Let's remove it and re-analyze. If sardine gets 200 complaints per day and spends 4 cents on them, that's $8 a day. Nevermind whether those complaints go away or the money is well spent. How many complaints do you think they actually receive?

Finally, refusing to admit that I used a very common rhetorical device to make a point is beyond stubborn on your part.


No, I fully admit it. The problem is, the point is irrelevant. Yes, restaurants get lots of complaints. But listening to those complaints costs money. Unless the customer is following the wait staff around while they do their job to complain, then the waitress has to spend time listening to and then acting upon a complaint.

It is beneficial to them to prevent such complaints if it means spending a very, very modest amount of money, because it means the wait staff doesn't waste that amount of time and can more quickly serve others.

TAsunder
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Postby TAsunder » Wed May 16, 2007 10:47 am

boston_jeff wrote:New addendum to Sardine menu:
*contains nuts
**contains pork
***contains shellfish or fish oils
****may contain undercooked meat or fish
*****contains duck fat
******contains cilantro
*******contains chicken, beef, but not turkey
********contains wheat
*********contains gelatin
**********contains lard
***********contains something you might not expect
************contains animal poop


You're joking, right? Restaurants do the one in bold all the time. It may be worded slightly different, but it's there.

As for the rest, like I said, pork aversion is FAR more common than cilantro aversion.

And yes, I would want to know if my meal contains animal poop.


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