The Customer Is Always Wrong

[Senrab]

I work in a major electronics retailer that shall remain unnamed. (HINT: It's the one that didn't go out of business.) My favorite question: "Where do you keep the electronics?"

 

[bookboy]

So by that logic I should be able to walk into a subway and demand that I get a T-bone steak? I mean you gotta respect that right?

I admit to never working in a Japanese restaurant in my long tenure in the business, however I did start out as a busboy for a local Chinese food restaurant, and we always had ground beef, AND people would ask for burgers. Not a bad business move to have some on hand, especially with the bar. And customers were not idiots for asking. Any great food joint is going to go above and beyond what customers expect of them, and if you ever look in the fridge or freezer of any restaurant, you're gonna see some shit that doesn't get use quite often, but it is there. Now, I wouldn't go to a hibachi restaurant "looking" for a burger, but if I didn't see anything else I liked, I might try to order one. And, if the people have it, they get my money. If they don't, they don't get squat.

Burger ain't hard to make. Probably easier then half the other things they have to make. If they got some beef, they should cook it up. And if they don't, well, that man who just wanted a burger might not be coming back. Is that a good enough reason to keep some frozen ground beef in a freezer, or is that too much, because it's cheap and lasts a long time. Always be prepared for that one customer, guy.

I mean shit, imagine if they made that guy a burger, he'd probably go tell his friends, "Hey, I went to this Japanese restaurant, I didn't see much I liked but they were nice enough to make me a burger!". That's easy publicity.

Yeah, I am going to go into a restaurant that charges over $12 for their CHEAPEST meal and order a BURGER! That is FUCKING RETARDED! NO BURGER will EVER be worth twelve dollars, and if the guy had to go to special lengths to learn to prepare the meals the way they are taught to. Imagine that your chef is flipping the shrimp and cutting their tails off in the highly artistic fashion, and then he just turns a burger over... Nope, kills the whole show. That is the whole point of going out to the hibachi restaurant, not just the good food, but the show and atmosphere.

You know I saw a hamburger for $150, gourmet restaurant as you can assume.

150$? for a simple hamburger? NO food is that good

actually there is a $150 hamburger, it is served at a restaurant in california, and it is topped with real gold.

 

[dantheman931]

Yeah, I am going to go into a restaurant that charges over $12 for their CHEAPEST meal and order a BURGER! That is FUCKING RETARDED! NO BURGER will EVER be worth twelve dollars, and if the guy had to go to special lengths to learn to prepare the meals the way they are taught to. Imagine that your chef is flipping the shrimp and cutting their tails off in the highly artistic fashion, and then he just turns a burger over... Nope, kills the whole show. That is the whole point of going out to the hibachi restaurant, not just the good food, but the show and atmosphere.

Burgers for over 12 dollars are pretty commonplace, especially when you get used to business lunches and the like, but I think a lot of people are missing the point here. The restaurant business can be simplified to one important factor - proper preparation. You need to have enough seats, enough staff, and enough food. Now, all I was saying is a pound of ground beef is 3 bucks, get a couple and that's six, and if you freeze it, it stays good for lets say 2-3 months. Don't even get sesame seed buns or anything, just bread, you know why? Because you're a Japanese restaurant! But, if I went there with my buds, didn't see anything on the menu I liked, and you TRIED your best to make me happy, that's what the food service industry is about. Am I really to believe there's nobody else here that has worked at a restaurant and not made somebody something totally out of the ordinary?

I do believe you are really to believe that, yes, because it's absurd. "Yeah, they made me a burger that was essentially a wad of beef on two slices of bread, and they tried topping it with soy sauce and fugu because no Japanese restaurant in the land would dream of keeping ketchup on hand since it would almost never get used. I'm sure glad they went out of their way." Besides, would you really want to eat something that's been sitting in the freezer for three months? To say nothing of the fact that I'm pretty sure health regulations would prevent them from even keeping it around that long. In other words, it ain't happening, and it's not lack of consideration that makes it that way; it's simple logistics.

And may I now suggest that we kindly move away from all this dreadful hamburger folderol and go back to horrible customer stories?? lmao

 

[JWAN]

"Do you have your Everyday rewards card?"

Ahyeah, Woolworths ***** too, Purple. I was working yesterday and this guy had a massive go at the girl next to me over the price of beer! I was like "You can tell he's an alcoholic"

I once got abused by a guy (who happened to be an aboriginal) over a bag check. The way it works is we have to check bags that are bigger than an A4 size of paper. And I said "Sorry about this sir, but could I check your bag. It's company policy, sorry." With this polite smile on my face then he went on a huge rant about how I was being racist!

I hate customers...

We should totally talk about stupid customers, Purple. We could start a support group!

We should.

At our store we don't sell alcohol but cigaretts. They have a go at me that the prices keep changing.
I love that when a customer believes you're in control of the prices. Seriously, how ignorent can you be. "He wears a shirt and name badge, he must have some power over the entire store." I tell them, if they want to complin, take it up with Woolworths. Then they stare at me blinking, "Aren't you Woolworths."
"No, I just work on this checkout. If you want you can go to the website and plead with the head to change the prices which are swayed by the price of oil, delivery, economy, etc."

lol, tell them to start a petition online to change the market from a free market to a dictator operated one and then they can change the prices

 

[JWAN]

Yeah, I am going to go into a restaurant that charges over $12 for their CHEAPEST meal and order a BURGER! That is FUCKING RETARDED! NO BURGER will EVER be worth twelve dollars, and if the guy had to go to special lengths to learn to prepare the meals the way they are taught to. Imagine that your chef is flipping the shrimp and cutting their tails off in the highly artistic fashion, and then he just turns a burger over... Nope, kills the whole show. That is the whole point of going out to the hibachi restaurant, not just the good food, but the show and atmosphere.

Burgers for over 12 dollars are pretty commonplace, especially when you get used to business lunches and the like, but I think a lot of people are missing the point here. The restaurant business can be simplified to one important factor - proper preparation. You need to have enough seats, enough staff, and enough food. Now, all I was saying is a pound of ground beef is 3 bucks, get a couple and that's six, and if you freeze it, it stays good for lets say 2-3 months. Don't even get sesame seed buns or anything, just bread, you know why? Because you're a Japanese restaurant! But, if I went there with my buds, didn't see anything on the menu I liked, and you TRIED your best to make me happy, that's what the food service industry is about. Am I really to believe there's nobody else here that has worked at a restaurant and not made somebody something totally out of the ordinary?

I do believe you are really to believe that, yes, because it's absurd. "Yeah, they made me a burger that was essentially a wad of beef on two slices of bread, and they tried topping it with soy sauce and fugu because no Japanese restaurant in the land would dream of keeping ketchup on hand since it would almost never get used. I'm sure glad they went out of their way." Besides, would you really want to eat something that's been sitting in the freezer for three months? To say nothing of the fact that I'm pretty sure health regulations would prevent them from even keeping it around that long. In other words, it ain't happening, and it's not lack of consideration that makes it that way; it's simple logistics.

And may I now suggest that we kindly move away from all this dreadful hamburger folderol and go back to horrible customer stories?? lmao

its considered ok if you claim its aged, its like a 2 year old steak or a 5 year old steak, its more expensive because enzymes have broken down the tough fibers and the stiffness from rigor-mortise

its true, but I really hate aged steaks

 

[dantheman931]

its considered ok if you claim its aged, its like a 2 year old steak or a 5 year old steak, its more expensive because enzymes have broken down the tough fibers and the stiffness from rigor-mortise

its true, but I really hate aged steaks

Not sure this applies to ground beef, since it's about as boken down as it's gonna get. xD

 

[chronobreak]

I do believe you are really to believe that, yes, because it's absurd. "Yeah, they made me a burger that was essentially a wad of beef on two slices of bread, and they tried topping it with soy sauce and fugu because no Japanese restaurant in the land would dream of keeping ketchup on hand since it would almost never get used. I'm sure glad they went out of their way." Besides, would you really want to eat something that's been sitting in the freezer for three months? To say nothing of the fact that I'm pretty sure health regulations would prevent them from even keeping it around that long. In other words, it ain't happening, and it's not lack of consideration that makes it that way; it's simple logistics.

And may I now suggest that we kindly move away from all this dreadful hamburger folderol and go back to horrible customer stories?? lmao

You may suggest whatever you wish. Look. The place is at least going to have ketchup on hand. You're either very naive or have just never worked in a restaurant before, I'd assume. You know that weirdo that puts mayonaise on all his food? Yep, gotta serve him too buddy, which means having *more on hand than what you need, because you never know*. Do you have any idea how many things in restaurants "never get used"? Also, how would you know how long something has been sitting in the freezer, and why would it matter, if kept properly it should be just fine. Once again, you've missed my point entirely by arguing "logistics", when all I'm saying essentially is a restaurant should always go above and beyond with their customers because food service is a tricky horse. I'm done.

 

[JWAN]

its considered ok if you claim its aged, its like a 2 year old steak or a 5 year old steak, its more expensive because enzymes have broken down the tough fibers and the stiffness from rigor-mortise

its true, but I really hate aged steaks

Not sure this applies to ground beef, since it's about as boken down as it's gonna get. xD

thats true but you cant get that rot flavor if you don't let it rot!

 

[Daye.04]

Just got a call from a customer yelling at me because he didn't bring his Ac adapter for his laptop as the hotel, and since we advertise WIRELESS internet he thought we could magically send electrical power to his laptop and his dead battery...

Yeah,no that's not how it works...
Customer is litteraly screaming and threatening to sue us for misrepresentation, i'd love to see that.He also repeats constantly that this other hotel he goes to does it (power-over-air? yeah sure buddy...)

Ha ha ha! Oh dear! That was totally hilarious!
Thanks that just made my week, I'm sure. I haven't laughed that good since the last time I was home

 

[dantheman931]

I do believe you are really to believe that, yes, because it's absurd. "Yeah, they made me a burger that was essentially a wad of beef on two slices of bread, and they tried topping it with soy sauce and fugu because no Japanese restaurant in the land would dream of keeping ketchup on hand since it would almost never get used. I'm sure glad they went out of their way." Besides, would you really want to eat something that's been sitting in the freezer for three months? To say nothing of the fact that I'm pretty sure health regulations would prevent them from even keeping it around that long. In other words, it ain't happening, and it's not lack of consideration that makes it that way; it's simple logistics.

And may I now suggest that we kindly move away from all this dreadful hamburger folderol and go back to horrible customer stories?? lmao

You may suggest whatever you wish. Look. The place is at least going to have ketchup on hand. You're either very naive or have just never worked in a restaurant before, I'd assume. You know that weirdo that puts mayonaise on all his food? Yep, gotta serve him too buddy, which means having *more on hand than what you need, because you never know*. Do you have any idea how many things in restaurants "never get used"? Also, how would you know how long something has been sitting in the freezer, and why would it matter, if kept properly it should be just fine. Once again, you've missed my point entirely by arguing "logistics", when all I'm saying essentially is a restaurant should always go above and beyond with their customers because food service is a tricky horse. I'm done.

Actually, I worked at Cracker Barrel for about a year and a half, and we turned away countless customers who thought you could get pasta or pizza or something if you asked nicely enough, and actually had the nerve to get pissed off and stomp out like toddlers if we couldn't "accommodate" them. Cracker Barrel is not Alice's Restaurant, you cannot get anything you want; if it's not on the menu, it ain't happening. I'm pretty sure you're the one who's never worked in a restaurant before, and I can't figure out why you insist on arguing with those of us who have as if you know the business better than we do. Now for Christ's sake, would you please let it go already?

 

[Sneaky Paladin]

I do believe you are really to believe that, yes, because it's absurd. "Yeah, they made me a burger that was essentially a wad of beef on two slices of bread, and they tried topping it with soy sauce and fugu because no Japanese restaurant in the land would dream of keeping ketchup on hand since it would almost never get used. I'm sure glad they went out of their way." Besides, would you really want to eat something that's been sitting in the freezer for three months? To say nothing of the fact that I'm pretty sure health regulations would prevent them from even keeping it around that long. In other words, it ain't happening, and it's not lack of consideration that makes it that way; it's simple logistics.

And may I now suggest that we kindly move away from all this dreadful hamburger folderol and go back to horrible customer stories?? lmao

You may suggest whatever you wish. Look. The place is at least going to have ketchup on hand. You're either very naive or have just never worked in a restaurant before, I'd assume. You know that weirdo that puts mayonaise on all his food? Yep, gotta serve him too buddy, which means having *more on hand than what you need, because you never know*. Do you have any idea how many things in restaurants "never get used"? Also, how would you know how long something has been sitting in the freezer, and why would it matter, if kept properly it should be just fine. Once again, you've missed my point entirely by arguing "logistics", when all I'm saying essentially is a restaurant should always go above and beyond with their customers because food service is a tricky horse. I'm done.

Actually, I worked at Cracker Barrel for about a year and a half, and we turned away countless customers who thought you could get pasta or pizza or something if you asked nicely enough, and actually had the nerve to get pissed off and stomp out like toddlers if we couldn't "accommodate" them. Cracker Barrel is not Alice's Restaurant, you cannot get anything you want; if it's not on the menu, it ain't happening. I'm pretty sure you're the one who's never worked in a restaurant before, and I can't figure out why you insist on arguing with those of us who have as if you know the business better than we do. Now for Christ's sake, would you please let it go already?

those people must have been annoying :/

 

[dantheman931]

I do believe you are really to believe that, yes, because it's absurd. "Yeah, they made me a burger that was essentially a wad of beef on two slices of bread, and they tried topping it with soy sauce and fugu because no Japanese restaurant in the land would dream of keeping ketchup on hand since it would almost never get used. I'm sure glad they went out of their way." Besides, would you really want to eat something that's been sitting in the freezer for three months? To say nothing of the fact that I'm pretty sure health regulations would prevent them from even keeping it around that long. In other words, it ain't happening, and it's not lack of consideration that makes it that way; it's simple logistics.

And may I now suggest that we kindly move away from all this dreadful hamburger folderol and go back to horrible customer stories?? lmao

You may suggest whatever you wish. Look. The place is at least going to have ketchup on hand. You're either very naive or have just never worked in a restaurant before, I'd assume. You know that weirdo that puts mayonaise on all his food? Yep, gotta serve him too buddy, which means having *more on hand than what you need, because you never know*. Do you have any idea how many things in restaurants "never get used"? Also, how would you know how long something has been sitting in the freezer, and why would it matter, if kept properly it should be just fine. Once again, you've missed my point entirely by arguing "logistics", when all I'm saying essentially is a restaurant should always go above and beyond with their customers because food service is a tricky horse. I'm done.

Actually, I worked at Cracker Barrel for about a year and a half, and we turned away countless customers who thought you could get pasta or pizza or something if you asked nicely enough, and actually had the nerve to get pissed off and stomp out like toddlers if we couldn't "accommodate" them. Cracker Barrel is not Alice's Restaurant, you cannot get anything you want; if it's not on the menu, it ain't happening. I'm pretty sure you're the one who's never worked in a restaurant before, and I can't figure out why you insist on arguing with those of us who have as if you know the business better than we do. Now for Christ's sake, would you please let it go already?

those people must have been annoying :/

Oh they were a peach, let me tell you. Almost as much fun as the people who tried to get free meals by sticking their own hairs in their food. (Protip: It helps to not stick it in the very last inch-wide bite!)

 

[Spleenbag]

Nothing to see here.

 

[Bonejesta]

I've worked at a local Petrol Station for the past year, working exclusively nights. I have to say, I've not had many bad experiences with customers, but obviously, working nights, I've had some bloody strange ones...
I work saturday nights, and as we are the only place open 24 hours in our little town on a saturday and sunday night, I get to deal with all the pissheads that want food/Fags/More booze. It amazes me that I have to tell the same customers WEEK AFTER WEEK that once the till computers hit 23:00, I can no longer serve them alcohol (as we dont have a 24 hour license for alcohol).

Customer: What? You're joking!
Me: Sorry sir/madam, we dont operate under a 24 hour license.
Customer: Is there no way you can just give me the drink, and ring it through in the morning?
Me: Not likely, for a number of reasons..
1) We cant sell alcohol until 8 in the morning. I finish my shift at 7. How exactly do I explain to my manager that I broke the law, risking a fine and possible prison time, so you can get even more drunk than you are now?
2) There are a total of 15 cameras in the store, amost all of which can see the night pay window from one angle or another. I'm not willing to risk my job, and/or a fine etc. for someone I dont know. Or someone I do know for that matter.
3) For the most part, you seem to have had more than enough alcohol for one night. You barely seem to be able to stand up straight. Are you really that desperate for more booze?
The ones that really piss me off though, are the ones I know are regular customers, who I've always gotten on well with, who suddenly start getting lary when they are with mates.

Because I'm there by myself at night, I'm only allowed to open the doors for either other members of staff or the police, who come in to fill up and have a cup of coffee at night.
We have only one cash machine, and it's in the corner of the store. It aggravates me no end when people ask to come in because they need some cash, only to get pissy when I explain that I'm not allowed to open the door for them.
It also amazes me the amount of people who tell me they will give me their card and PIN, and let me get the money for them. I always refuse (dont want to open myself up to accusations of fraud and theft and what not), but still...

The best ones are the people who want cigarettes, but dont want to tell you how many, or what brand.

Again, I'm a year in and still smiling, although this is my first retail job in about 13 years.


EPIC THREAD by the way...

 

[Mookie_Magnus]

I work as a lifeguard for the city I live in. We have 3 pools in the area and at the one in the more... dodgy... part of town, there are always people who ask the DUMBEST questions.

"Can I leave my 5 yr old here to swim by themself?" No.

"Can I get in the water without a swimsuit?" No.

"They let us do that last time we were here." No they didn't... don't lie.

"Can I leave my 4-yr old in the watter by themselves while I sit on my ass 20 feet away." No.

"Can my baby swim without a swim diaper?" No.

"Can I break the rules, and will you let me get away with it?" NO!

I swear... people just live to make our lives miserable. Like today, I had to deal with what I like to call a 'Stall-Locker' These are kids who lock the bathroom stalls from the inside and then crawl out through the bottom, leaving it locked. I was doing a bathroom check, it's part of my job, making sure all the stalls had TP and etc. I open one of the stall doors... and it doesn't move. Motherfucking Stall-Lockers! Now I have to crawl along the disgusting floor and climb up the stalls and unlock it.
This is why I hate most people.

 

[El Taco the Rogue]

Is it just me, or are they always mid-to-old aged females? (no offense, but they alwaays seem to be when Im at stores and in peoples stories).

 

[dantheman931]

Is it just me, or are they always mid-to-old aged females? (no offense, but they alwaays seem to be when Im at stores and in peoples stories).

I've dealt with bad customers of all ages and genders. Some people are just wired to be retarded entitlement whores, I guess.

 

[seamusotorain]

*Sneep*

When you said about the guy with the empty boxes, I think he was trying to see what he'd get IF he traded them in. Didn't want to bring all those shiny disc into town only to be robbed by a junkie. Or, he was an idiot. Whatevs.

 

[seamusotorain]

*sneep*
Especially the part where he threatens to rape and kill the black girl. Did I mention she was black? Because her black ass needed to be threatened with black rape and death. That was so awesome and not at all worthy of being fired over.

I do believe that rather than focusing on the fact that one of the three girls was black, we should laugh at the underage, immature asshats that got indignant when our plucky hero refused to give them drink.