Whether your meal is really salty, really cold, or just really disappointing, there are right and wrong ways to send it back. Here’s how three restaurant pros handle the uncomfortable situation.
Kate Fenoglio, Bon Appétit’s production manager, was having a perfectly good meal until she found herself face to face with something alarming: an oyster squirming in its shell. “My waitress screamed when she saw it,” says Kate, who was informed by the kitchen that a pesky little crab was animating the bivalve. Shaken by this sight, she sent it back.
“There's pretty much no way to reheat a dish if you care about the integrity of the dish,” he adds—it just won’t taste the same as if it were made fresh. In short, don’t resign yourself to lukewarm soup or cold spaghetti for fear of being unreasonable—but do expect to wait a beat for the chef to remake it. If your seafood stew is too hot, however, you should probably just wait for it to cool down.
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