So in my prior life, before I was Barnyard Barbie, I was Suzy Server---as in waiting tables (I've probably mentioned this somewhere along the blog, but oh well). Serving is one of those things I'd done for so long, I think its in my blood. Strange things like my left arm being stronger than my right, even though I'm right-handed, from carrying plates upon plates upon plates; having really no feeling of heat sensitivity in my fingers from carrying hot plates upon hot plates; having an internal timer in that I know it doesn't take longer than 12 minutes to cook a medium steak; I could go on, but its just a bundle of things that were habits and then became a learned muscle and body behavior. Well my job is awesome in that it combines a little bit of serving with a business background. I love it. However, dealing with the general public is always an experience and you really begin to wonder if people have lived under a rock and for how long. Most servers have a very-high shock meter, because once you've served people for any amount of time you've seen or heard everything. Here are some things that I really have heard people say or ask (and no I can't make this up--LOL).
-Is there blue cheese in your blue cheese dressing?
-How do you use the ketchup bottle?
-Why is there a bone in my t-bone steak?
-Is butter in the dairy group?
-I really didn't think the prime rib would have fat on it...
-I'll have a glass of the MER-LOT.
-Is the filet Mignon a filet?
-(Pointing to pitchers of tea and water) Which one is tea?
There are probably others, but those have got to be the best of the worst.