Hold the Mayo

I’ll be right upfront, this is a restaurant rant.

Ever go to a *drive thru and ask them to hold the mayo?  The only sandwich I like with mayonnaise is a BLT.  And then I prefer Miracle Whip.I learned to tolerate mayo when I cooked at a small office building deli.  I made egg salad and tuna with mayo. But a hamburger?  Growing up we had hamburgers at home, not in a restaurant.  It was meat, mustard, and maybe a pickle.  When I married and went to a foreign land, Texas, a burger came “all the way” – restaurant lingo for, meat, cheese, lettuce, tomato, onion, pickles, mustard, ketchup, mayo and the kitchen sink.  A brief venture working at a Dairy Queen made me an “all the way” expert.  And don’t forget that little DQ signature curl on the ice cream cone, it had to be perfect.  You’re also taught you must always turn a Blizzard upside down when presenting it to the customer.

Another brief stint as a waitress in a brand new small restaurant was when I realized I was not cut out for this type of work. I had a catering business with a good friend for a very short time.  That’s when my back pain took priority and we had to quit, but I knew something of food service. At this new restaurant I naively thought the owner would be well versed in what it takes to run a startup business.  Thinking it would be fun to wait tables for a new adventure, I was wrong, very, very, wrong.  We had about four popular items on the menu.  My first table had sixteen hungry people.  Right then, my instincts should have kicked in, but no.  I took the orders and finally went to the kitchen, finding everyone (2) there in a chaotic mess.  I’ve since learned this is the usual in restaurant kitchens.  After four trips back to my large table, advising them we were “out” of what they ordered, I felt like a failure.  Needless to say, so was the restaurant.

These experiences make you realize that working with food takes guts!  Waiters and waitresses need to be respected and tipped!  I’m not talking about ten percent on a cup of coffee.  These people don’t make minimum wage.  They take home a share of tips at the end of the night.  I emphasize share.  If your waiter is amazing and his coworker isn’t, they all get the same share at the end.  Minimum wage is important.  When I see bread go from 25cents to 325 cents, something has to give. 

As in most jobs, especially outside an office atmosphere, you have to walk in their shoes before criticizing.  Working in your home or outside, is hard.  If it wasn’t, it would be called vacation.

Okay another language alert if you watch this!  Think the quality of my posts may be going downhill.?….



50 thoughts on “Hold the Mayo

    1. I have no idea, I know my truck used to have a score card on the side of the cab, it wasn’t human causalities but it was still causalities.
      I also don’t remember how long ago I started them, on this site it was probably only 5-6 month ago

      Liked by 1 person

    2. Maybe you forget that at 3am in the pitch black coming around a blind corner on a country road where visibility is poor any animal on the road becomes a target because they aren’t suppose to be there.

      No one sets out to kill any wildlife but the first thing you are taught in a truck, especially a big one is that you never swerve for wildlife. Swerving always posses more risk with a loaded semi. One doesn’t drive through a herd that is being shifted, one drives through a herd because they aren’t suppose to be on the road and it’s too late to stop, that’s why they call it an accident.

      Liked by 1 person

  1. I love mayo. But the absolute best is Japanese mayo. It is richer, tangier, and has a much better texture. Luckily there’s a Japanese market nearby so I can constantly supply myself. I didn’t know you worked in the restaurant business! That’s so cool. It’s where I ultimately want to be. I always make sure to treat whoever is serving me with respect and tip accordingly, and I always say you can judge a person based on how they treat those who are there to serve them.

    Liked by 1 person

    1. Catering? It was great fun, big feeling of accomplishment.
      I was really busy at that time, working outside the home, catering, and teenagers! Relatives had a family reunion and we brought chicken from a deli. One cousin wouldn’t stop razzing me about bringing it. 🙄☺️. But I did a lot of family parties at home and provided home cooked platters I made myself.

      Liked by 1 person

    2. Yeah that sounds like it must have been just a lot of fun but a lot of work. And that’s without me having to even think of what I’d do trying to raise teenagers at the same time!
      I get that sometimes too. I tell my relatives I love to cook and I’ll make things for our parties and for special events, but god forbid I ever show up to THEIR parties without bringing a full menu myself. Hahah.

      Liked by 1 person

  2. I seldom eat out, these days. Being a vegetarian my choices are always limited.
    Mayo? Stopped buying it, years ago. Made with Canola and or Soya, oils. They are exclusively; Genetically Modified and soaked in pesticides. Monsanto knew about the links to Cancer and Roundup 30 years ago but still produce and encourage it’s use. While I agree with how servers are both treated and paid. I still look around and see a plethora of eateries. Which means? Always read the ingredients list. Know how to use the nutritional info on the label. Pay attention to the portion size that is used. Be an educated consumer …Cheers Jamie.

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  3. I’ve never worked in a restaurant or had any sort of service job but I thoroughly appreciate the people who work in the places I visit. I always chat happily to them and leave them a good tip. They are doing something to brighten my day, it’s only fair that I do the same for them!

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