You Shouldn’t Be the Chef
I wasn’t sure if it was a dream or a nightmare. I was in New Jersey (no jokes) with my family (really, no jokes) and I scanned the American-Italian menu. The usual suspects appeared: chicken parm, eggplant manicotti, veal marsella. And then I saw what should be the biggest kitchen disaster: customers allowed to create their own meal. There were no guidelines. No suggestions. No boundaries. Just boxed-in text suggesting the customer be the chef.
Maybe without a price range this option could be lucrative. But all I imagine are bitchy, bossy, hungry South Jerseyans ordering outrageous requests. Triple lobster. No butter. No Salt. Extra crab. No fat. No sugar.
This can’t be a step in the right direction in restaurant-patron relations, can it?