"A customer -- a regular at that -- once came to the window of the open kitchen where I was the sous-chef and tried to give me some pointers on how to sharpen my knives. It is the most annoying interaction I've ever had with a customer. Otherwise, I've been asked too many times to count to cut up customers' food for them."

"Ranch!"

"A frittata with egg whites with one yolk. Come on! One yolk!"

"I recently was sent a picture, list of ingredients, and a written flavor profile from a guest's perspective of another restaurant's dessert. They loved the thing, they have been there seven years in a row to have it. They requested that I recreate the dish. I agreed. At first, it was annoying. You know, my thought, "What? You don't like my desserts?" In the end, I, in their opinion, did a good job putting it together. I myself enjoyed making it happen after it was all done."

"Nachos at a Mediterranean restaurant!"

"Salt for their charcuterie platter that consisted of chorizo, Jamon Serrano, and olives."

"It's annoying when they want things that just don't go together or change a dish completely."

"We had a famous musician demand that we not make contact, address her directly, or engage her in any way. We told her that once she could go out to dinner like normal people, she could eat at our restaurant."

"Loading in 30 cases of Coke products onto the 24th floor of a high-rise for a three-day conference only to be told after the fact the company represents Pepsi and we needed to swap everything out"

"I hate it when a customer returns a prawn dish and asks me to take off the heads. These prawns are fresh king prawns so the head is tasty, but they don't know how to enjoy it."