Posted by Sharon Odmann on December 31, 1997 at 09:14:14 :
In Reply to: Using the Customer's Food, Prepared or Raw posted by Karen Bruner Upright on December 31, 1997 at 01:25:49 :
Dear Karen,
Boy, I'd hate to be in that postition. Is there anything you can do with the lobster to improve or disguise its taste? I hope so.
Generally speaking, while I have let clients prepare some of their own food, but I try to discourage them by telling them that is what they hired me to do, so they shouldn't go to the trouble. In this case, I would be very honest with the client and tell them that the lobster is not up to standard. Try to be as sympathic as possible but point out that the lobsters weren't handled properly and their quality is off.
Cheers,
Sharon
: I occasionally am asked to prepare something that belongs to a client. This time it's lobster that arrived today from the Northeast. It was cooked and then frozen. It is now tastes and feels like waterlogged plastic. I understand it's the client's problem, but the guests at the party aren't necessarily going to know that I didn't make this mistake on my own. Also, sometimes customers like to prepare one or two items themselves, but I'm never sure how that looks to guests. They'll ask the catering staff why something ran out or why it isn't presented properly (i.e., the day someone decided to make crudites and forgot dip) and we have no control over it since it isn't ours. Any ideas on an appropriate way to say, "It's not my job"? Does your company have a policy regarding these issues.
: Karen Upright