Revaluation of service Bashny.Net

Last summer we had a rest in the Alps. Well, come across in a village in the restaurant, enticing visitors promise "fresh fish". We went, we ordered trout. The waiter took the order, took to the kitchen ...

Exactly one minute chef came out, took off with the German businesslike Cooking gown and cap, hung in the closet, pulled out of the cabinet of the same bait, bucket and chair, and cheerfully poshagal ashore near a mountain stream. Where and settled nicely on a fishing trip.





We are here, I confess, a little stunned. That's really fresh fish! In the eyes of the visitor caught. Well, no, I saw once in Crete, as a waiter taking an order for salad, immediately rolled up his sleeves of his coat, took off his patent leather shoes and padded barefoot to collect cucumbers and tomatoes in the garden adjacent to the tavern. But the fish!

Carefully asked the waiter how much time, in his opinion, will take to complete our order, and what will happen if fish will not, or will fall not trout?

Waiter, comprehending the essence of our question, podvytaraschilsya at us as crazy, and it is separately and clearly explained: "It is now a cook lunch, let alone how he spends his - that's his business. And your trout already in a skillet, fry it with another chef. And we bring the fish every morning from the Fishery own kilometer higher in the mountains. " Followed by a young man sped away in the kitchen - please colleagues a new story about tourists idiot.