QR code menus headline readers’ biggest food and restaurant gripes

It’s Wednesday, which means it’s time to take inventory of everything we hate in another edition. Complaint Report.

Last week, I talked about some of my biggest food-related gripes in an edition that some called “historic,” “monumental” and “meh, that was a good thing to read in a box.”

Things like restaurants insisting that wooden planks are better than old-fashioned ones (they’re not), weird-tasting food making you say “Wow, that’s weird,” and brunch just isn’t what it used to be.

So I thought it was time to throw the keys out to readers who have written in their opinions on some of these topics and more.

Brunch Sucks (His Words, Not Mine)

Let’s start with some quotes from brunch-hating Jim, ruining a great concept on paper – brunch:

I am 56 years old. My father died 17 years ago. He hated brunch until the day he died and passed it on to me. His thinking was that you can’t start a project if you have to go to breakfast in the morning. And when you got home, there wasn’t enough time to get any work done (not to mention the problem if you’ve had a few cocktails).

And you’re right, it’s impossible to make a reservation. This year I made the mistake of waiting until the Tuesday night before Mother’s Day. There’s nothing but a high ceiling in the bar area of ​​a place, and this one was shot by the mother in question.

I finally found a place with a nice patio, even though it’s not well known. breakfast food. But their website boasted a Mother’s Day brunch. So I made a reservation only to get there and find out there were two items on the menu. Steak and eggs or eggs Benedict. Good thing my wife loves eggs Benedict.

Brunch sucks.

…

I never thought of brunch as the most ill-timed meal.

It really takes up your morning and part of it, if not your entire afternoon. This is a commitment.

As Jim noted, getting brunch reservations is always a nightmare, but don’t get me started on Mother’s Day brunch.

It’s a tradition for my family, too, and I almost always secretly think of it. Then I struggle trying to find a place. Of course, there are many places, but the best ones fill up fast.

Also, if you’re a restaurant with only two items on the menu, you shouldn’t be allowed to call it brunch. I don’t know what you call it, but brunch is a who’s who of menus where eggs Benedict stands shoulder to shoulder with burgers and fish tacos.

This is a beautiful thing, and I think lumping the two menu items together fundamentally misunderstands the spirit of brunch.

They just realized that the name is a portmanteau of brunch and lunch.

At this point you realize you chose the wrong restaurant. (iStock)

Places All Found in QR Codes

It was a big week for Jims, as Jim T. (no words for his feelings at brunch) wrote this about his disdain for restaurants that seem to have a singular goal of making everything QR code-centric:

I realize we’re in the digital age now – hell, I created one of the first daily newspapers from scratch websites In another life in the countryside and every day he transformed another from film and wax pasting to digital production.

I’m on board.

But asking for an actual menu at a restaurant doesn’t seem like too much to ask. Sounds like part of your base level overhead to me.

A few years ago, a friend and I went to a brewery chain in SoCal and the hostess greeted us and led us to a table. He turned to leave and my friend asked if we could get menus. He looked at us like we were idiots (in my case, he wasn’t entirely wrong) and pointed to the QR code on the sticker in the middle of the table.

POPULAR PIZZA CHAINS FACE BACKGROUND DUE TO INCREASING MENU PRICES

I had a cell phone that was hardly smart at the time; QR codes were not working. (On the other hand, he was very good at making phone calls and taking emails, and he was paid for it.) I explained this to him and sighed loudly in response. He went and bought two paper menus for us.

As we finished and were getting ready to leave, my friend asked the waiter if we could settle our bill.

He pointed to the QR code again; I guess we were expected to pay through an app.

GUY FIERI NEVER EAT THESE 6 FOODS?

He sighed and brought us a receipt and took our cards.

I didn’t get a clue either.

…

I’m 30, which means I kind of come up with QR codes, and even I want these things to bend.

The first time I used one to look at a menu I felt like George Jetson, but when the novelty wore off I said, “Give me a physical menu, please.”

The menu is part of the dining out experience. It’s like holding a big gastronomic map in your hand and using it to plot your route.

“We’ll start with mozzarella sticks and then maybe take a detour into onion ring territory before heading back to French dip territory and finally I think we’ll call it a day in bread pudding territory…”

I also don’t like paying by QR because it’s never been very clear that’s how it’s done in places that go this route.

My wife and I recently went to a restaurant we’ve been to many times and pulled the rug out from under us and proceeded to pay QR.

The server came to our table and I said “We’ll just take the check” and he just nodded.

After a moment of stunned silence, he pointed to this piece of clear acrylic that looked like a business card trapped inside like a mosquito trapped in amber.

Apparently that’s how you pay, but it’s also how you look at the menu.

It was pure madness, and that’s true for me, someone who is pretty tech-savvy.

I can’t imagine Negative being tech savvy and faced with this dilemma.

I’d probably run out of the restaurant without paying and scream like Rainman.

You’re about to get an invaluable crash course in avocado selection and preservation. (iStock)

Avocado Dilemma Solved

Last week I talked about my problems with buying avocados. It’s not that I don’t know how to choose a good ‘cado’; It’s just that the universe is conspiring against me to make this harder than it needs to be.

Luckily, Mike the Avocado Whisperer has a foolproof plan to provide the best avocados.

Your avocado buying lesson starts now:

NUTRITION EXPERTS REVEAL THE 5 HEALTHIEST WALNUT OPTIONS FOR YOUR DIET

First, find a store where produce is a priority (for me it’s Sprouts in Las Vegas) and the person who puts the avocados from the can to the trash doesn’t hate their job and throws the avocados into the trash as I’ve seen many times.

Second, go to the trash can and examine all the avocados. Never pick ahead of time, as typical avocado buyers squeeze 5 or 6 before choosing. Each squeeze turns into a black bruise in a day. Look in the back of the bin or even under other avocados to find one that is intact and green enough to ripen the next day. If you need an avocado for the same day, there’s no room for green and brown. Take one that is mostly green for the next 3 days. No avocado will last more than three days.

Third, treat your chosen avocados like eggs. Don’t let them hit anything in your cart and load them last at checkout. Or better yet, use self-checkout to avoid the abusive, uncaring cashier or bagger.

And finally, only store them above the refrigerator, where they can slowly ripen undisturbed.

I rarely end up with a bad avocado using this method.

…

This.

This is the greatest crash course in avocado selection, care and preservation I have ever read.

Mike should sell this as an Ebook because we probably saved $20 a year on stinky avocados this way.

He also pointed out something I noticed too; This was the disrespect many cashiers showed towards the products.

They will treat the eggs as if they were Faberge eggs, but they will not produce them.

I swear I saw them take a bag of Honeycrisp apples from the people at the register, then Kareem Abdul-Jabbar hang them on that metal stage area where they package everything up.

ZERO BS. JUST DAKICH. GET THE DON’T @ ME PODCAST ON THE ROAD. DOWNLOAD NOW!

Thanks for that.

Very few fruits are tough enough to cope with this. Maybe some melon. Melon, yes; honeydew, no; watermelon maybe; and Casaba, who knows?

CLICK TO DOWNLOAD FOX NEWS APPLICATION

I’m still a grown man who has no idea what any of this actually is.

Cumquat and rhubarb are on my list of products that I have heard about all my life but could not identify in the police department.

…

That’s it for this week Complaint Report.

If you want your complaint to appear in a future edition like these guys – no, heroes — then be sure to send it to matthew.reigle@outkick.com.