Pet Peeves

Go on, tell us what you hate. Confess your food-related pet peeves here and meet some Chowhounds who feel the same way. Commiseration is the name of the game.


Lucky Lee's framing of an entire cuisine as “unhealthy.”

Melanie Wong
by Melanie Wong 2 months ago

" . . . I am not without sympathy for Ms. Haspel. She’s just a normal mompreneur who is trying to balance parenting and work while avoiding gluten, dairy, sugar, GMO oils, brown sauces, and anyone ...

Do you have family/friends who don't appreciate good home cooking?

by HighHeels 7 years ago

I am just gonna take a second to vent. I love to cook. I enjoy trying hard things that some people would steer clear of. And I love learning from others, like here. But I have family who just do...

Accoutrements? No, they are accompaniments!

by janetms383 3 years ago

Gee, I am so sick and tired of hearing self-proclaimed food experts using the term "accoutrements" to describe the avocado and cheese with which they are topping their chili. Those are accompanimen...

Chicken Parmesan

by BostonRocketChef 4 months ago

Ok, depending where you go the chicken may be swimming in sauce. The way it should look is like my pic so remember it is easier to add than take away. Chicken is not a fish so no need to drown it p...

Breakfast Pet Peeve - SD

by cstr 6 months ago

OK, happy 2019, I hope the SD CH board has great activity this year. So, I'm beginning this year, on the SD board, with a pet peeve of mine. I really enjoy breakfast, it's my favorite meal, esp...

Heath dinnerware

by Dmarks30 4 months ago

I owned and used the original Heath dinnerware, including their large plates, for decades and I recently purchased two large dinner plates (costing me almost $100) from Heath. These new designs are...

...and people wonder why there is a growing chef shortage...

by ChefMikeinBurlington 7 months ago

Yep!! Back on the soapbox, I read the whole article, every word...and not once does she mention "tip-out" or "kitchen gratuity" but still thinks that .....her words..."If the food comes out slow or...

Tip Etiquette: As prices rise, should my tip amount always rise?

by gutreactions 7 months ago

It might be a naïve question of tipping etiquette, but let's face it: prices have been rising across the culinary spectrum, from that glass of craft brew to the cost of an artisanal burger. Should ...

Turning down food at work because it's crap fast food, but everyone assumes it's because you're dieting

by MarleneDietrich 7 months ago

At work they sometimes cater really gross processed fast food. I don't eat it because I would enjoy my own cooking brought from home much much more. However, it annoys me that everyone assumes Im n...

Is it considered an invitation to dinner?

by Jelp 7 months ago

When you knock on a families door and the person greeting you asks, we are having dinner would you like to come in? Is this an invitation to dinner or are you going to be a spectator?

A patron walks in and puts his walking cane on the bar...

by gutreactions 1 year ago

I noticed he was having trouble walking when he came in, a knee problem he later divulged. So, he takes a place at the bar and puts his walking cane on the bar top the long way taking up at least 2...

I'm not alone (or the first!) to say that tipping makes it hard to hire chefs!

by ChefMikeinBurlington 9 months ago

I may be the one pushing the agenda today, but this is an concern that's been around for years, and the problem is getting worse not better....

Restricting cell phone use at restaurants...

by gutreactions 10 months ago

I have noticed more and more restaurants posting signs restricting the use of cell phones in the dining room. Obsessive picture taking...non-stop texting, etc. How do you feel about this issue? Wou...

Is waitstaff shortage wide-spread, long-term trend?

by MidwesternerTT 9 months ago

We are part of the growing group of retired baby-boomers, and at last have both the luxury of time and financial resources to eat out more often. I also thoroughly enjoy cooking at home, and make ...


by Sparkina 9 months ago

As someone who's been happily vegetarian since 1988, and someone who likes to experiment with new foods and ingredients, I had made a fabulous food find. I first encountered yuba (bean curd skin...

Tiny brown ants (very long)

by mushroomaffairs 9 months ago

I've owned my home for about 10 years now and have never had bugs in the house except stinkbugs and spiders, but never ants except the occasional random black carpenter ants. But I just had a new ...


by soniabegonia 10 years ago

I've heard so many people say marscapone (R on the first syllable, pone as 1 syllable) - countless times on the Food Network, where you'd think they'd know better. It's MAS-CAR-PO-NE. It's not th...

Carded in our Mid 50s!

by LittleDowell 8 years ago

My husband and I (both in our mid-50s) went to a brand-new chain restaurant that just opened in Downingtown and ordered a drink. Our waitress very seriously asked if we had ID. We both laughed an...

Yet another reason to leave hospitality!!

by ChefMikeinBurlington 12 months ago

It seems that every day there are more and more reasons to leave the hospitality industry. I give you exhibit "A", the anonymous server rating, a rating that "the restaurants then use the survey re...