Getting To The Sauce Of The Problem, Part 5
I work as a bartender at a place that is known for buffalo wings. Often when we are slow, they put the bartender in charge of takeout to let the cashier go home. Our computer system requires that we input a phone number and name for all to-go orders before getting to the order screen. Also, we have over twenty different sauces and dry rubs available for our wings. This conversation happens about once a week for a good couple of months.
Me: “[Restaurant], [Location], this is [My Name]. How can I help you?”
Caller: “Yeah, I’ll take ten buffalo.”
Me: “Are you looking to place a to-go order?”
Caller: “Yeah.”
Me: “Can I start off with a good phone number?”
They mumble through the number.
Me: “Okay, and what name can I put with this order?”
They give their name.
Me: “All right, what can I get for you today?”
Caller: “Ten buffalo.”
Me: “Are you looking for our traditional or boneless wings today?”
Caller: “Traditional.”
Me: “All right, and what size would you like? We have four different sizes, and the counts for the wings are about five, ten, fifteen, twenty.”
Caller: “Ten.”
Me: “Okay, and you said you wanted them in buffalo? Buffalo is our dry rub; are you looking for our dry rub today or one of our wet sauces?”
Caller: “Wet.”
Me: “We have four different buffalo-flavored wet sauces: Mild, Medium, Hot, and Wild. Which one would you like?”
Caller: “What’s the difference?”
Me: “They all taste like buffalo; the only difference is the heat level.”
Caller: “Medium.”
Me: “All right, and did you want any ranch, blue cheese, celery, or carrots today?”
Caller: “Ranch.”
Me: “All righty, can I get you anything else today?”
Caller: “Yeah, ten BBQ.”
I facepalmed, knowing that I’d have to start the process over again at traditional or boneless wings and that we have four different BBQ sauces.
Related:
Getting To The Sauce Of The Problem, Part 4
Getting To The Sauce Of The Problem, Part 3
Getting To The Sauce Of The Problem, Part 2
Getting To The Sauce Of The Problem
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