NYC server is at her wits end after one diner wanted her ‘chilled lobsters’ HOT and another ordered an item that wasn’t on the menu — three times
Working in a high-volume New York City restaurant requires a thick skin and a lot of patience. But server Cici Von Maasen (TikTok/@civivonmaasen) has no patience left after her recent nonsensical diner experiences.
In a video that has reached over 928,000 viewers, Cici vented about a series of bewildering customer requests. They were so infuriating that they left her questioning if people ever “go outside” or know “anything ever at all.”
Her video reflects the mental toll of managing unreasonable expectations in one of the world’s most demanding dining environments.
A lady ordered a $325 seafood tower with an unreasonable request
The first instance of the dining-room delusion occurred when a table ordered a luxury seafood tower. It was from the restaurant’s “raw bar” section. The menu explicitly listed it as a “two-pound chilled lobster” alongside clams and oysters. Sounds easy?
However, the lady diner waited until she had eaten half the tower to complain that the lobster was cold. Cici explained that the item is served poached and chilled by design. It’s listed as “chilled” afterall. But the lady was too new to the world to understand that.
Even after Cici’s explanation, the lady doubled down and asked if it could be served hot instead. “No. It’s cold” Cici recalled telling them, baffled that someone would spend hundreds on a raw bar platter only to be surprised by the temperature of the contents.
Another diner attempted to order using a two-year-old photo
The frustration continued with another table where a customer decided to bypass the physical menu entirely. The man showed Cici photos on his phone of Brussels sprouts from a previous visit two years prior.
Calmly, Cici informed him that the dish was no longer available. But the customer proceeded to swipe through three different photos of the same discontinued sprouts. I mean, are you hoping that a different angle would magically make the item reappear in the kitchen?
Cici noted that this “favorite form of ordering” using pictures is a recurring nightmare for servers.
The server’s ‘wit’s end’ moment came after the second diner rudely interrupted her
Beyond the strange orders, Cici described a general lack of manners that culminated in a “bananas” interaction. To make it worse, it happened when she was closing out another table.
Despite being clearly visible and in the middle of a transaction with other guests, a man began shouting “Hello? Excuse me!” to get her attention. Cici expressed that the combination of nonsensical demands and aggressive behavior “genuinely hurts.”
What is the ‘Raw Bar’ and why were the lobsters served cold?
In fine dining, a “Raw Bar” is a specific station dedicated to seafood served on ice. Items like lobster, shrimp, and crab are typically poached in aromatics and then chilled to preserve their texture and sweetness.
Expecting these items to be served hot is a fundamental misunderstanding of the station’s purpose. Additionally, high-volume NYC restaurants frequently rotate menus based on ingredient availability and chef preference. So, relying on years-old photos from Yelp or Instagram often leads to disappointment. Most kitchens do not keep “legacy” ingredients on hand for off-menu requests.
How to be a respectful diner?
If you want to avoid being the subject of a server’s viral “storytime,” always keep some etiquette tips in mind. Once you get the menu, read the section headers first. If an item is under “Raw Bar” or “Chilled Appetizers,” it will arrive cold. If you prefer warm seafood, look for “Entrees” or “Grilled” sections.
To avoid being the annoying second customer, stick to the menu handed to you. Only the physical or digital menu provided at your table represents what the kitchen can actually cook that day. And always wait for your turn to speak to the server.
Servers in high-volume spots are often managing 5–10 tables at once. If they are talking to another guest or handling a check, wait for them to finish before shouting for attention.
If you truly want a kitchen to modify a dish (like warming up a lobster), ask, don’t demand. Express your preferable politely before the food arrives. However, be prepared for a “no” if it compromises the chef’s standards.
As a takeaway, always read the menu headers and keep your “Excuse me” at a reasonable volume.
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