Waterboy's Mahan on the Demanding Diner

1106

The Waterboy’s Rick Mahan recently started blogging on his restaurant’s website (www.waterboyrestaurant.com). This week, he writes about customers who order a dish but want it tweaked based on their likes, dislikes and dietary whims. “We can have a Third Thursday or special dinner menu posted for three weeks and we’ll still get someone sitting down and inform us they’re allergic to pork, carbs, garlic, salt, ice, etc.” But while some of these diners qualify as knuckleheads (Mahan’s word, not mine), he says it’s the job of restaurant folk to satisfy their customers. “The customer isn’t always right,” he writes, “but they usually get their way.”