“Very well. Let me just go and confer with our chef to make sure we can accommodate your request.”
[Distant, muted sounds from kitchen, including plates crashing and yelling.] “…Che Cazzo? Vai a dire a quel figlio di puttana di andare a farsi fottere, e se quel pezzo di merda chiede un’altra sostituzione nel menu, digli che gli taglio le palle io stesso…”
“I apologize, but the chef…uh…respectfully declines menu substitutions at this time.”
Reminds me of a joke (kinda) thought I had years ago. Chuck E Cheese should open a fine dining white tablecloth restaurant called Charles E. Fromage.
Someone beat you to it. https://charlesefromage.org/website-design-for-charles-e-fromage-bistro
I doubt they beat me to the idea, but they certainly did on executing it. That is glorious!!!
Holy shit, it’s a real restaurant (and a front yard business, to boot)!
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I’m fully on board with this, provided they offer a prix fixe, 12-course meal.
Hors d’Oeuvre: Parmesan bites with marinara
Amuse-Bouche: Stuffed banana peppers
Soup Course: Minestrone
Salad Course: Caesar
Appetizer: Cheesy bread with artichoke cheese dip
Fish Course: Slice of anchovy pizza
First Main Course: Slice of Hawaiian pizza
Palate Cleanser: Orange sherbet
Second Main Course: Slice of meat-lovers’ pizza
Cheese Course: Mozzarella sticks
Dessert: Cinnamon rolls
Mignardise: Chocolate lava cake and medium-roast Folger’s coffee
Vintages:
1985 Coca Cola
1997 Pepsi Cola
1987 RC Cola
1996 Dr Pepper
1999 Mr Pibb
1979 Mountain Dew
2004 Moutain Dew Code Red
2004 Mountain Dew Baja Blast
2001 Sprite
1998 Fresca
2003 Barques Root Beer
2003 A&W Cream Soda
i’m requesting french onion, not minestrone
“Very well. Let me just go and confer with our chef to make sure we can accommodate your request.”
[Distant, muted sounds from kitchen, including plates crashing and yelling.] “…Che Cazzo? Vai a dire a quel figlio di puttana di andare a farsi fottere, e se quel pezzo di merda chiede un’altra sostituzione nel menu, digli che gli taglio le palle io stesso…”
“I apologize, but the chef…uh…respectfully declines menu substitutions at this time.”
theres more cheese in the french onion tho
We’ll get you some parmesan for the soup.
It better be like 90 pounds of it
At that point, isn’t just a cheese salad with soup dressing?
I didn’t hear any complaining though.
also why didn’t we make the eleventh course fondue? that nacho cheese machine has good output