What's the count threshold for sending back a whole rack of baby back ribs?

mbowers

I was served just 8 ribs on a "whole" rack and the edge with the longer bones had what looked like a cut made well after cooking started compared to the short bone edge. This restaurant serves 1/3 rack with chicken so I think my other 3 or 4 ribs went with someone's chicken. I protested but the waitress insisted I had the whole portion. For future reference should I have sent it back?

pointerDixie214

I would have sent it back.

That would be a messed up pig if'n it only had 8 ribs a side.

got ants?

Name of offending restaurant, with website link if possible//

HomerSimpson

12 bones per rack i believe

edit>>i was talking spares though. Wiki says min of 8 ribs per baby back and its based on how the butcher seperates them from the loin

mbowers

Well wiki says less than 10 and it's a "cheater" rack. If consensus is that I was shortchanged I will talk to the manager first before I throw the restaurant under the bus, but if no satisfaction there then under the bus they go!

FibberMckee

Pigs usually have 14 pairs of ribs, but the number varies from 12 pairs to 17 pairs due to the wide variation among individuals in all the different hybrids.

Unfortunately, restaurants probably have some legal right, buried in the Fine Print, allowing them to define "whole rack" anyway they see fit.

Guess we can count our blessing that they serve pork "baby back ribs" & don't substitute sheep or dog?

Never went back to a seafood restaurant after paying for Grouper fingers & getting served Tilapia!

Oldfox1939

looked like a cut made well after cooking started

Probably where they cut to tumor off.

Tripleclean

I cant say baby back and whole slab in the same sentance in a menu discription.

A diner : One that dines.
so
A diner would eather order a center-cut slab or half slab. A different diner would have to order the baby backs and it should be 2 slabs.

One slab of baby backs is a rib snack..... when your down to the end on them there isnt much.

Tripleclean

I'd say this is right for about one order of baby backs.

Tarpon65

So a McRib is 1/2 a slab?

kodiakzach

Nothin rib about the McRib....

got ants?

The best part of baby backs is the short end. You got ****.

Tripleclean

I get drunk at apple bees often and eat the 2 for twenty myself to ward off intoxication. I only like the asian chicken salad and the boneless wings so the 3 thing i order is wim. I ordered the ribs about a month ago and i CANT TELL WHAT PART OF PIG IT WAS. i'LL guess shoulder, Im sure its somekind of smithfield frozen pork slice that costs around $1.

saltybum

Waiters and waitresses usually don't care or don't know the diffwerence.
Managers want happy customers that will return and spend money.
I got a lousy steak in a take out from Outback. I talked to the manager and they gave me whole new order free the next time.

Tripleclean

Team Sabatage

I would have looked the waitress right in the eye and said "There goes your tip"
Then got up with my plate of what ever it was and headed towords the kitchen.

But that's just me.

Tripleclean

Team Sabatage wrote: »

I would have looked the waitress right in the eye and said "There goes your tip"
Then got up with my plate of what ever it was and headed towords the kitchen.

But that's just me.

I have done that move a few time..... I leave out the "Theres goes your tip" part and head back........

pupraiser

Team Sabatage wrote: »

I would have looked the waitress right in the eye and said "There goes your tip"
Then got up with my plate of what ever it was and headed towords the kitchen.

But that's just me.

first off, the waitress didn't make it.

second, if you've ever done anything like this and continued to get food from the server...I can assure you that you've eaten things you didn't order.

Team Sabatage

Waitress served it and insisted it was a whole portion.

I can assure you that if I have to go back into the kitchen to explain to the cook what they should already know I won't be back to the restaurant again and the health department will be there very soon.

No guts, no glory. In your case, you could send your husband.

Tripleclean

The wait staff sometimes is the weakest link.

pupraiser

"Whole portion" means exactly that. The waitress probably always saw that same amount coming from the kitchen and never questioned it. Blaming the waitress was wrong and I don't believe you did it.

By the way, you could probably avoid a lot of this hassle if you'd frequent restaurants that employ chefs.

Sayin'...

Team Sabatage wrote: »

Waitress served it and insisted it was a whole portion.

I can assure you that if I have to go back into the kitchen to explain to the cook what they should already know I won't be back to the restaurant again and the health department will be there very soon.

No guts, no glory. In your case, you could send your husband.

Team Sabatage

What "chefs" do you know that serve "whole" racks of ribs?

This is what "chefs" serve,


Two bites, maybe three, for a man.

hatcity

Team Sabatage wrote: »

What "chefs" do you know that serve "whole" racks of ribs?

This is what "chefs" serve,


Two bites, maybe three, for a man.

So thats what parm puffs look like

Team Sabatage

Actually that's goat.

bottom feeder

Show Me.

Team Sabatage

MSN.com headlines, panel 4. 3 min 40 seconds into the vid.

http://appetiteforlife.msn.com/videos/archive/season4/8?wt.mc_id=msnhp

bottom feeder

I've had goat that was better than venison. And I've had some that was not.