I’d like to speak to the manager!!!

I had a vague voicemail on the machine today.

I called them back.

It’s a woman who is asking questions about a reservation she had earlier in the week.

She doesn’t know the day.

She doesn’t know the time.

Her phone number doesn’t pull up any history.

She does finally say it’s because she was charged for cancelling a reservation. She insists it was cancelled. I explain that with more information I can’t tell her anything.

She says she’ll do some investigating and call back.

She does.

15 minutes later.

She explains that her concierge made the reservation and they cancelled them long before the deadline.

I explain that no in fact they didnot cancelled it.

And we didn’t know it was cancelled until the caller texted us a reply to our text asking if they were coming. Their text says they weren’t in town and needed to cancel. 20 minutes after it was scheduled.

She protests.

I say perhaps she should take this up with her concierge company.

But that she definitely did not cancel.

I’d like to speak to the manager!!!

We had a guest in tonight who had a garlic allergy.

The question we all asked was is it an allergy. Or is it an aversion.

I have a friend who avoids garlic because it gives her indigestion. She avoids it.

I also know a person who can eat cooked garlic but not raw.

This person insisted that it was an allergy.

He ordered the pork chop insisting he’d gotten it many times before and it was fine.

The chef says bullshit.

The pork chop has been on the menu forever. It’s always been prepared the same. It has garlic.

He refuses to cook the person a pork chop since they are insisting it’s an allergy.

I’m sent to the bar to chat with him.

I ask all the questions.

Allergy. Or aversion.

They insist allergy.

I then ask how severe.

They say very.

I then explain that we won’t be able to cook him a well done New York strip because, we cook many items on the grill that contain garlic and to use The Josper our wood fired oven the steak will be burned beyond recognition to get the middle to well done because the temperature is so high.

He asks if we can pan fry him a steak. I laugh. And explain that one does not Ian fry on an open flame.

I’m not sure he gets it.

He says medium rare is fine.

I’m going to go out on a limb and say he avoids garlic but if he’s eaten our pork chop he certainly is not allergic.