At Your Service
"Hold the onions."
"Can you put the Bernaise on the side?"
"Can I add pork instead of chicken?"
Servers field special requests daily. Most diners don't feel totally comfortable asking. How do you know when you're crossing the line? And how do chefs really feel about making all these exceptions? There's only one way to find out. Ask them.
When is it OK to make special requests? When is it asking too much?