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I get crap like this all the time. If I made a post with all of them, it would be insanely long, so I'll just post these for now.
Circling their prey
On weekdays, breakfast in the hotel is open from 6 to 9. Weekends 7 - 10:30. Some days, we have the early birds. It's not 6 yet and they are circling the round table we have the chafing dishes on...opening every chafing dish and closing them again. There are 4 chafing dishes. They continue to circle. Open. Close. Open. Close. Repeat. The breakfast fairy is going to magically make the food appear between their orbits around the table.
What's that green stuff?
Our omelet ingredients include ham, bacon, sausage, mushroom, tomato, spinach, peppers, onions, jalapeños, and cheddar cheese. All of these things are listed on a sign beside the counter with a clock on top. This rig is taller than any of the hotel guests. Yet, they miss it and continually ask for stuff I don't have. (We don't have tomatoes right now because of the shortage, but we removed it from the sign. Not that people don't still ask if I've got it.)
Most people stand right next to the sign and squint to peer into the bowls I have on the far counter away from the bar they're standing at. Mistakes often ensue. You would be amazed at how many people think my diced green peppers are scallions or green onions. I have to explain to them I don't have those. "Then what's THAT?"
They've been mistaken for celery before, too. My spinach has been mistaken for basil. Ok, a little more understandable. Twice in one day, my fresh jalapeño slices were mistaken for asparagus. 
Today's brain fart of the veggie kind was most interesting. But really, how hard is it to tell the difference between spinach and broccoli? I told him I don't have broccoli. "Then what's that green stuff up top?!?!" You would think I had broccoli and was intentionally withholding it from the poor man. But alas, it was spinach, which he settled for.
Lack of hand/eye coordination=somebody else's fault
Our syrup dispenser is broken and we have a new one on the way. For now, we are putting a pitcher of syrup out on the counter with the usual 2 ounce plastic cups for it for the guests. We put a plate underneath it to catch the drips. This usually means the pitcher is sitting in a plate full of syrup surrounded by a pond of syrup on the counter before breakfast is halfway over.
This tale of sticky woe involved a very grouchy lady. Unlike many, she walked up to the counter, saw the syrup and the cups, and deduced the proper procedure for obtaining said syrup. She took a cup, picked up the pitcher, and proceeded to pour...past the cup. Not in it. She completely overshot it. I heard her flag down a coworker to tell him she made a mess and he was assuring her it was no problem, he'll take care of it. Despite the kind, encouraging response, her defensiveness was as misguided as her syrup pouring prowess and she began to complain adamantly that the pitcher was too full and THAT was why she had made a mess. My coworker assured her again that he'd take care of it, so she turned on me to inform me that the pitcher was too full. Me: "Oh yeah? Well, don't worry about it. We'll clean it up." She walked away looking very dissatisfied.
This morning was quite laughable until the events of my Morons in Management thread. I can deal with this. Sometimes they're just entertaining in their suckyness.
Circling their prey
On weekdays, breakfast in the hotel is open from 6 to 9. Weekends 7 - 10:30. Some days, we have the early birds. It's not 6 yet and they are circling the round table we have the chafing dishes on...opening every chafing dish and closing them again. There are 4 chafing dishes. They continue to circle. Open. Close. Open. Close. Repeat. The breakfast fairy is going to magically make the food appear between their orbits around the table.
What's that green stuff?
Our omelet ingredients include ham, bacon, sausage, mushroom, tomato, spinach, peppers, onions, jalapeños, and cheddar cheese. All of these things are listed on a sign beside the counter with a clock on top. This rig is taller than any of the hotel guests. Yet, they miss it and continually ask for stuff I don't have. (We don't have tomatoes right now because of the shortage, but we removed it from the sign. Not that people don't still ask if I've got it.)
Most people stand right next to the sign and squint to peer into the bowls I have on the far counter away from the bar they're standing at. Mistakes often ensue. You would be amazed at how many people think my diced green peppers are scallions or green onions. I have to explain to them I don't have those. "Then what's THAT?"
They've been mistaken for celery before, too. My spinach has been mistaken for basil. Ok, a little more understandable. Twice in one day, my fresh jalapeño slices were mistaken for asparagus. Today's brain fart of the veggie kind was most interesting. But really, how hard is it to tell the difference between spinach and broccoli? I told him I don't have broccoli. "Then what's that green stuff up top?!?!" You would think I had broccoli and was intentionally withholding it from the poor man. But alas, it was spinach, which he settled for.
Lack of hand/eye coordination=somebody else's fault
Our syrup dispenser is broken and we have a new one on the way. For now, we are putting a pitcher of syrup out on the counter with the usual 2 ounce plastic cups for it for the guests. We put a plate underneath it to catch the drips. This usually means the pitcher is sitting in a plate full of syrup surrounded by a pond of syrup on the counter before breakfast is halfway over.
This tale of sticky woe involved a very grouchy lady. Unlike many, she walked up to the counter, saw the syrup and the cups, and deduced the proper procedure for obtaining said syrup. She took a cup, picked up the pitcher, and proceeded to pour...past the cup. Not in it. She completely overshot it. I heard her flag down a coworker to tell him she made a mess and he was assuring her it was no problem, he'll take care of it. Despite the kind, encouraging response, her defensiveness was as misguided as her syrup pouring prowess and she began to complain adamantly that the pitcher was too full and THAT was why she had made a mess. My coworker assured her again that he'd take care of it, so she turned on me to inform me that the pitcher was too full. Me: "Oh yeah? Well, don't worry about it. We'll clean it up." She walked away looking very dissatisfied.
This morning was quite laughable until the events of my Morons in Management thread. I can deal with this. Sometimes they're just entertaining in their suckyness.
She picked up her finished omelet and left and came back minutes later with sweat and tears running down her very red face and SLAMS her plate on the counter, sucks in air, and gasps, "I didn't realize you had jalapeños!" I offered to make her another omelet, inwardly laughing. It was worth making her another omelet for that show! There were people in line waiting to order and I was trying to get to them, too, but she wouldn't stop talking. The only thing I could do was get her omelet done as fast as possible so she's shut up and go eat.
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