We Can Think Of A Few Places In Which To Ram Some Of These Garlic Cloves…
I’m working in an Italian restaurant, serving a table for two.
Guy: “I have a serious garlic allergy.”
Me: “I will keep that in mind when you order.”
Guy: “Get me a Margherita flatbread pizza.”
Me: “The flatbread is pre-prepped by being brushed with garlic butter, and it can’t be removed. Let me check with the kitchen.”
I talk to my sous chef and, unfortunately, his options are greatly limited since ALL of our sauces contain garlic — because, ya know, Italian.
Since the chef is amazing, he actually gets one of the kitchen staff to run to the restaurant across the street and buy some heated plain bread (baking from scratch would take too long even though we have the dough), and in record time, they make a plain butter-brushed margherita flatbread pizza.
I explain all this and bring it out to the customer, who is delighted. His date gets a lasagne. The lasagne has both Pomodoro and Alfredo sauces, not just on top but layered within.
What’s the first thing the dude does when I drop the entrées?
He takes a giant bite of the woman’s lasagne.
Garlic allergy, my butt.