A regular at a chain restaurant I worked in stopped by to say hi and asked if we had a new chef in the kitchen or something.
I thought for a second and let him know I was pretty sure we haven’t had any additions to the kitchen lately.
He shook his head laughing and said, “He’s dropped my food two weeks in a row!”
I just shrugged and laughed with him, but I knew the chef didn’t really drop his food two weeks in a row.
The manager was just telling him that.
There’s a variety of things that can go wrong in the kitchen when making food.
The expo could have sent the food to the wrong table. Even if it looks untouched when someone runs to grab it back, unless we saw it the entire time, the assumption is the wrong customer touched it. So it goes in the trash and we start anew.
The kitchen could have run out of a key ingredient. Our restaurant was by a major grocery store, so occasionally someone would run there really quickly to get what we needed.
Or the ticket got misplaced and your food was never made.
The list goes on and on. But saying “the kitchen dropped your food” was the managers way of explaining that the kitchen made a mistake and it wasn’t your server’s fault that your food didn’t come out fast enough.
It was too complicated and getting people too into the weeds to explain the exact reason.
If it was our fault the food was late, the manager would make us own it up to the customer and apologize. But he’d usually let us offer to buy them dessert as an apology.
This happened at most places I worked. The managers wouldn’t lie about whose fault it was. They just wouldn’t necessarily tell the customers everything that’s actually happening in the kitchen.
I’ve always thought these were situations where a little white lie never hurt–what do you think?