Why Do Waiters lie? Tomato & Chilli Salsa

You know the fridge magnet effect, well the following question "do you want to bet?" has the same effect on me. As a rule, I never go to the bookies, as a consequence, the house resonates with the question, "do you want to bet?"
I could bet on anything, and lately a recurrent bet has been going on: the number of roses we will get on each rose bush. I WON the white roses, that was the big prize: dinner for 2 at a restaurant of MY choice.
Locally there are 2 Argentinian restaurants. I fancied steak and chips with a bottle of Malbec and gooey Dulce de Leche. everything was nice, setting looking over the heath is very nice on a summer evening, food was good, company lovely but the waiters felt the need to lie.

Looking back, I came to the grim realisation that given the chance to waiters will far too often do.

This time, we were left in front of a glass of water for a little while, they obviously had forgotten to bring the wine, apologies accepted, no harm done. But it did not stop there, main course got forgotten too.

After 20 minutes, I looked pale and faint, when a waitress spotted my distress, she rushed to the table; " you have not been forgotten", could have fooled me. She dashes towards the kitchen, comes back beaming, "it take longer because his, is well done" blimey! half an hour on the parilla (grill) that surely should do the trick.

See, here, there was no need for a little white lie, the restaurant was packed, orders get forgotten, shouldn't happen but it does, so what? Erase the service charge, bring me a complementary whatever, and I will be happy.

Aren't waiters trained for the eventuality of something going wrong? because it seems to me that in restaurants there is no lack of opportunity for things to go wrong and something always does.

Here is a great Tomato & Chilli Salsa which I found in "one hundred Home-made dips" by Dawn Stock, a great little book completely unpretentious, packed full with recipes that work.

Makes about 450ml
  • 2 large tomatoes deseeded and finely diced
  • 1 medium onion, finely chopped
  • 3 green chillies, deseeded and finely chopped
  • 2 Tsp fresh coriander, chopped
  • Freshly ground black pepper
  • Wide strips of red, yellow and orange peppers and tortilla crisps
Place the tomatoes, onion, chillies and coriander in a bowl and mix thoroughly. Season well with freshly ground pepper. Cover and chill.
Transfer the salsa to a serving dish and garnish with coriander leaves. Serve pieces of different coloured peppers, cut wide enough to scoop up the salsa and tortilla as accompaniments.
A great idea for Sunday Big Lunch


Anonymous said...

Hi Thanks for using my recipe! Hope you enjoy! Dawn

solange said...

Hello Dawn,
I now made it twice, in two days. Thank you for this little book it is a real gem.

Daisy said...

Salsa sounds delicious! My tomatoes and chili peppers should be ready soon; the garden is growing!

Solange Berchemin of Pebble Soup said...

Oh bliss, fresh product from the garden. Watch out for Rhubard and Banana foul recipe which I bought back from my friends'.
Thank you for your comment



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