If you owned your own fine dining restaurant and you ran out of asparagus, would you 86 it or run to Walmart/Publix/Whole Foods etc when you got low?

Id 86 it. If we are cooking what's prepped then our quota has been met

Assuming "fine" dining is reservation only

I like it.

& no, just fine dining like somewhat related to that of Ruth’s Chris.

So a "chain restaurant". Or maybe you'd call it a "sit down restaurant."

In any corporate setting you are not allowed to run out. Period. So if im doing a buffet or even plate up for 7 or 800 I have to allow 15%-20% grace to allow for any potential extra guests etc.

A mom and pop joint im absolutely happy to 86 the restaurant if I hit the green for that night. Idk. Different styles of cooking

You like what exactly?

Your response to 86

Yes. I got that.. you're cool with a pissed off customer when they can't get the walnut crusted walleye over polenta with asparagus?? No you cannot substitute anything. No I don't have ketchup.

/e or tartar sauce

This post was edited by nickmfwood on Dec 29 2025 08:46pm

Weird, when I worked at Ruby Tuesdays the GM would 86 shit all the time.

Homeboy was skimming