Serious Eats - seriouseats.com

I see it in a few different ways.

- Something as little as dressing on the side should never be an issue. If they say they can not...better question about prep techniques.

- If the restaurant/chef is picky about substitutions or extras with dishes, charge the guest extra for it. Example: there is one pasta dish at a local restaurant that I love yet it has mushrooms. As I am not a big fan of mushrooms and notice bacon is in another pasta dish, I ask no mushrooms sub bacon. They charge me a small surcharge but I do not care because I love that dish that way.

- There are times when a chef has to defend themselves and their dishes and say no to any requests. They have spent years learning and creating pretty much what is a scientific art experiment that has been successful. By trying to change that you are questioning the chefs art. Flavors and textures must flow smooth. Don't interupt it.

Agreeing with bab about the Oreo Mint Blizzard at DQ. You can get this made at anytime, not just when it is the Blizzard of the Month. I always sub Heath for Oreo. Great treat!

I remember moving down here to FL back in the late 90s and it took a few years to finally see the Shamrock Shake down here. I have had a few this season and it is still the great concoction it always was. No whipped cream or cherry. To add to the comment about proper mixing, I have found to avoid one or two locations around me because they are constant bad mixers.