“The bars, what pleasant places to talk” he sang Jaime Urrutia with his Caligari Cabinet in the late 1980s, but They are not always such pleasant places for the one behind the bar (the thousands of dedicated waiters and waitresses in our country), who listen to requests and orders like some of those I’m a waiter posted on Twitter.
As music freaks, it is obvious that we align this theme with a soundtrack at the expense of Platero and you and his famous behind the barunofficial anthem of all those who they are tired of living in front of the public and the no less famous “the customer is always right”.
Maybe sometimes he does, but what is clear from the Twitter thread is that he often has no judgment. We no longer target those people who drink coffee with saccharin after eating a French toast or the one with the mixed drink with rum, but Diet Coke, but authentic frikadas worthy of a horror book.
Nor are we talking about the sindios that it is usually mounted when someone starts ordering coffees ‘extravagant’ with a dozen stubs of the style: decaffeinated coffee machine, short milk, with warm soy milk and no sugar. To give an example, nothing more.
Then the face, picaresque through, of some clients is already joined that Twitter users exemplified as the one who asked for the bottle of cognac to keep the carajillo or the client who asked to substitute the garnish of French fries for some scampi (without changing the price).
The oddities of coffee
Sometimes it must be tempered and sent, as if it were a Curro Romero, as in the case of the client who asked for a coffee without milk or the atrocity to which we see no sense of carajillo without alcohol and with green tea.
In addition, through Saxon issues, we can also see that there are certain preferences that are difficult to understand by the Spanish public but they make British sense. It is the case of a customer who ordered a coffee with milk at Burger King and some chips to dip them in. We can’t blame him, because the origin of churros is not far away.
Working at Burger King. An Englishman ordered me a coffee and chips. From the bar I couldn’t see him well. But I think he dipped them in coffee 😅
– Antonio (@Ahurtado24) August 25, 2022
food oddities
Beyond vegetarian fads and food intolerances there is a complex reality that, in many cases, hides food phobias disguised as allergies. Then there are others that we can directly qualify as abominations like the person who asked for a sauerkraut but he didn’t want me to bring cabbage.
Then we can see bizarre as the cockles sandwich with Cacaolat (which could have a pass like esmorzaret), but where they explain that the sandwich is dipped in the milkshake; or the most difficult pairing yet to order some tripe and an horchata.
A Chinese (to be located) an horchata and some tripe
— Frank Sobotka🔻 (@josluis3041975) August 25, 2022
The oddities of drinks
The night often confuses. In fact, some suffer from a particular Dinio Effect and perhaps we think it is due to fatigue, music or not paying attention, but the reality is that some ‘listener requests’ cry out to heaven for their rarity.
The best recipes from Direct to the palate (Kitchen)
Among the winners we have selected some very attractive as the anise with tonic, a mix that we don’t think works well at all; or the pijoterismo that invaded us a few years ago with the fashion of the gin and tonic tuned and that gave rise to scenes as surreal as asking decant a tonic water to pour it into a Larios.
Anise with tonic working in a cocktail bar.
– Alberto Rivero Saeta (@AlbertoRSaeta) August 25, 2022
There are even examples that go further and even they quote the customer who hates cold beer, asking for two beers at the same time: one heated in the microwave for ten seconds and the other cold, but so that it cools down while the first one is taken, according to what our director tells us Miguel Ayuso.
Pictures | istock
In DAP | The six bars where you can eat the best snails in Madrid
In DAP | The 12 best neighborhood bars in Madrid, beyond the M-30, according to the guy who knows them all