That one customer who asked me to french a rack of lamb, then watched every move

Last Saturday this older guy came in, maybe mid 60s, and asked me to french a rack of lamb. No big deal, I do it all the time. But he wouldn't just wait at the counter. He stood right at the glass, watching me scrape every single bone clean. After about two minutes he goes, 'you're not cutting the chine bone off, are you?' I told him no, I leave it on unless they ask, and he just nodded and said 'good, most places butcher it.' That stuck with me. Normally people just stare at their phones or talk about the weather. This guy actually knew what he was looking at. I finished the rack, trimmed it to about 8 ounces per portion, and he paid without any fuss. But I still think about that moment. How often do we get customers who actually understand the craft enough to call you out? Has anyone else had a customer who clearly knew more than they let on at first?

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blair_davis5013d ago

Ten years behind the counter and I figured the only people who actually knew what they were looking at were chefs and butchers. Then this old lady comes in asking for a brisket flat cut with the fat cap at a quarter inch, and I almost laughed thinking she was messing with me. She watched me trim it, then told me I was leaving too much silver skin on the edge. I checked and she was right. That flipped my whole view on who I should be taking seriously when they hover around the case. Now I actually ask people if they want things a certain way instead of assuming they don't care. That lamb dude sounds like he knew exactly what he wanted and probably saved you a headache down the line.