Pasta Point Of Recognition
Customer: “Can I have the chicken fettuccine alfredo, without the fettuccine?”
Me: “Uh… the pasta? Did you want to change it to another type of pasta?”
Customer: “What?! No! The pasta is the best part!”
Me: “The fettuccine in the chicken fettuccine alfredo is the pasta part.”
Customer: “Oh, really?”
Me: “Yes. Which part of the dish do you have an issue with, and I’ll see if the kitchen can substitute it with something else?”
Customer: “Oh, well I don’t really like the cream… or the cheese…”
Me: “So that’s the alfredo part of the dish you don’t like. Is there a sauce or flavor you do like?”
Customer: “Yes, I like the red sauce that you do!”
Me: “We can do that with—”
Customer: “—Oh, and I don’t really like the chicken, either. Can I get it with beef?”
Me: “Do you… do you want a bolognese sauce?”
Customer: “Yes, that sounds better! Oh, and since you’re letting me make some slight changes to the meal, can I have the pasta that’s like the fettuccine, but smaller? Like noodles?”
Me: “Spaghetti?”
Customer: “I guess?”
Me: “So… you want a spaghetti bolognese?”
Customer: “No, chicken fettuccine alfredo, but with those changes.”
I put ‘spaghetti bolognese’ into the order, and charged her for it (it’s cheaper). She seemed to really enjoy eating it, as when I came by the table to check on them, she said:
Customer: “This is the best chicken fettuccine alfredo I’ve ever had!”
