You’re Green But You’ll Learn

I’m a new hire.

Chef: “[My Name], go into the freezer and get that glass jar of ragu called “No Green Girl”.”

I comply but when I bring it over, I ask:

Me: “What is this?”

Chef: “[Boss] just told me that “No Green Girl” just showed up. She always orders the spaghetti but insists on having no green in the ragu.”

Me: “No green?”

Chef: “I believe her words were something along the lines of “I want nothing green visible in the sauce. No herbs, no vegetables, no garnish. Just pasta and sauce!”.”

Me: “That’s intense.”

Chef: “She would always send it back saying she could see the vegetables because, duh, it’s made with herbs and we pre-make it at the beginning of the day. She would always send it back and just order the Alfredo in the end and then get THAT comped for the inconvenience. So, I ended up making her a special batch. Onion, tomato puree, garlic, beef, that’s it. Nothing else. I keep it frozen and just scoop out a dollop for her when she comes in.”

Me: “You can’t just make some fresh ragu when she comes in?”

Chef: “And waste time on her spoiled comped a**? H*** no. She gets gross frozen jar ragu.”

He scooped out some of the ragu using an ice cream scoop, heated it, added some beef, and slapped it on top of some spaghetti.

We watched as she was served and she started to methodically go through the ragu, and actually looked disappointed she couldn’t find any ‘green.’ No comped food for her anymore!