Eating out should be a pleasure, but not always. Here, 15 things to us out of proportion.

1. That charge covered.
Is it necessary that a separate copper restaurant washing cloth and detergent used for the forks? Is not it easier to apportion the expenditure on other menu prices? Most people feel that $ 7 an abuse is uncovered, but would say nothing if every dish and every dessert will cost one or two dollars more. It's like if I went to a clothing store and was charged $ 260 for a pair of rack plus $ 1, $ 4 tester and $ 1.50 per look in the mirror. Nonsense.

2. That extra charge for sharing the dishes.
The new fashion revived in Buenos Aires is charge you a fee if you decide to eat half a plate. Are becoming bullies restaurants that put a tax on austerity for those with little hunger or prefer to seize itself dessert. If you ask coffee $ 7 or $ 10 Coca nothing happens, but if you eat a grilled strip $ 42 half, you have $ 9 surcharge. Does this mean that if two plates as I do myself off?

3. To implement the rule of 1.5 as if customers were stupid.
I do not know if you have noticed that whenever two diners order the same dish, instead of coming two parts is half past one divided into two plates, or a larger tray. If I order two woks identical, the chef does not miss two chicken pieces, no two pieces of mushrooms Tools, and put two handfuls of almonds. Makes a larger wok and divides it into equal parts. Likewise, if you ask for two servings of papafritas, comes a large platter that never has the same amount they have two girls and if you order two teas, tea is a community with water for two clients. I do not know who came up as a scam but it's brilliant. It must be the only place where you charge half the price of two and no one breaks the nose of a pineapple.

4. Try not to deliver invoices
The issue is controversial. We all know that to be out of doors you have to pay lots of taxes and contributions delusional than ever return to the community. Da anger, no one disputes. And no one wants to be more Don Carlos Don Carlos, but ... could it be that in half the restaurants do not bring the bill, or (worse) come with a ticket invalid as a bill, a old bookstore generic ballot, or a slip canchero no legal validity and that when you request an invoice to pay the expenses it look with a face?

5. Do not warn that the lemon is Minerva. Have lemon Minerva. That charge above surcharge is lemon and Minerva.
A most restaurateurs would think never used orange juice instead Mocoretá spin, but the liquid used to taste awful tire is pasteurized lemon. I'm tired of asking for a Coca Cola with lemon and bring me the demon jug instead of two slices and freshly cut above appears after the $ 2.50 ticket surcharge. Cheeky, plant a lemon tree in the background.

6. That will not let you choose the table you want.
They say "hosts" or "host", but the truth is that the kind you get at restaurants, rather than a host, is a trained patovica deny pretty boxes or tables. I'm sick of not let me choose the table. What fault do I have the tables of two more little girls and the owners get into hallways, nooks and other unclean places near the bathroom? Do you pay less for a coffee if the table is at a crossing? Remove it,, rearmenlas remove him, or just put the tables in the places to put them! Let 2, 4 or 1500, we do not eat off the kitchen and smell chaw fan while we are having coffee.

7. Shoqueados that are made when returning a dish.
Each time you return a plate, the manager or owner is about to see if everything is fine, but if you say that the chef forgot the dressing or the steak is raw (note the "remains") is the surprise: "Really? How odd! "You said and puts you face doubtful. "Are you sure? Is the revolver? ". Never in my life I always say it happens and not to worry. Always make me feel that I am an annoying or that I have visions, when you know that the chef is experienced forgetting things or can see that, indeed, the meat is ready.

8. The aceto-saving and olive oil.
More and more restaurants put the olive oil and balsamic vinegar in bottles coquettish disguise that the only thing they have is the original color. Just go to any Chinese supermarket to view: the brand name but some of the olive oil in there with a little sunflower oil and dye. Same with aceto: why not buy aceto. The balsamic vinegar does not taste like alcohol. I prefer to offer lemon and corn oil with a high forehead instead of trying to make something good happen for a junk oil.

9. To make you taste a red López and wait your verdict as if it were a 2006 Petrus.
If I buy a cheap wine, I know it is cheap, period. Do not ask me making me look ridiculous in front of the sommelier worldwide. Obviously I will try, I will say it is ok and ready ... What do you expect? What prompted a decanter? One of these days I'm going to get tired, I'll turn into the cup, I will look against the light, I'm going to gargle and spit on the floor and I'm going to laugh. Prepare.

10. Put loud music.
When I eat out I want to talk, read, relax. If they decide to play music, because they want to create a climate or because they want to give the restaurant a cool patina lay it to a volume-wise. If I wanted to hear Los Pericos the stick I had bought a time machine to the year 93 and not a 4 breakfast combo.

11. The owners did not intervene when angry customers.
Every time a customer is screaming for your cell phone, a crazed baby espamento ago, or two girls who laugh and hit the table as animals, the managers look the other way, hoping that another customer is closer to say something. I never saw the owner of a restaurant were to ask a customer to lower the volume. Is not it funny? Is your restaurant but we have to mediate and negotiate with other clients like we're in the jungle without rules, without authority. It is they who must ensure harmony, welfare and the environment of their premises! We are guests and are there to enjoy, no guards to work pro bono.

12. The bathrooms are not clean, or bathroom for the smell of the room.
Nothing is more unclean to enter a dirty bathroom in the middle of dinner. The restaurants always argue that clients are dirty and cleaned several times a day, but that's not hard to justify not clean enough. I've spent eight hours writing in many bars and in all that time, I never saw anyone enter or pull wiping deodorant. If customers are indeed dirty, clean it more often or change of category.

13. Insist with automatic hand dryer.
In this I will be blunt: only a moron can be two or three minutes rubbing his hands in the air. Customers are not the mime Marcel Marceau and have no desire to play with an imaginary towel. I understand you want to save paper, but that device is not an absurd solution, is a dull catramina that all he does is stupid pile next to the door. I prefer to put a woman who gives the role and copper will be unfair but at least it's not so useless.

14. Altering the original recipes and not alert.
When I read "Caesar Salad" in a menu, I assume that is a Caesar salad and not a Creole adaptation Berreta lettuce with mayonnaise. If you are going to replace the strands of Parmesan cheese powder, at least let me know. And so when there is missing or canned ingredients. How do you know that I did not ask for a specific salad just because I wanted those nuts pecan or those shrimp which says it has? Should not I decide if I still love her but come without nuts?

15. Take reservations only until 9 pm.
I know. Many people make reservations, let them planted, and the restaurants are left with empty tables at 11 pm, and lose a batch of customers. But neither the elderly people dinner before nine o'clock at night. Are increasingly unfair rules (like this one, as the fee charged to share, and make the customer pay the wash cloth, and force us to carry toilet paper in the portfolio) and customers are losing patience slowly. Having a restaurant involves taking risks. Sometimes it will be full, sometimes empty. Sometimes I use half a bottle of olive sometimes not. Sometimes asked three course diner and sometimes share a few. Entiéndanlo, boys in business sometimes you win and sometimes you lose. You can not always win.