Deputy Dogs - Clawson [DTW]
I first found them in Auburn Hills back when the Chrysler Tech Center
was just brown fields. It was a simple, quick, cheap, reliable, coney-
Apparently, the operation has relocated several times since then ... now
on the south side of 14 Mile, a bit west of Main St. (Across from BK)
The sign out-front mentioned $1 coneys today. It was lunch time. I was
hungry. The price was right. The nostalgia factor was high.
It's a small operation - seating for ~15 people. The two folks in line
ahead of me had botched orders. One was missing a roll with their
chicken lunch, the other got the wrong soft drink. (an omen)
I ordered their original dog; no mustard (coney sauce & onions). The
first one came with mustard. Grrr. They didn't catch the mistake. They
fixed another without fussing, but forgot the onions. A much easier fix.
The dog casing had good snap, but the dog itself had little taste. The
coney sauce was hot, brown/reddish and had little taste/spice. The
onions were fresh, plentiful and tasty. The bun? Fresh, not steamed,
no poppy seeds.
My verdict: If driving by, and hungry - I will stop again and give'm
If I want an alway-excellent coney, I will make the short trip to Hippo's.
>>> I will stop again and give'm
We need more incredibly forgiving people such as yourself in this world. From what you described of both the "botched orders" for the other customers and the mistakes you mentioned with your own order, I would probably not return.
But you may have different standards and a more robust level of forgiveness than most of us on the west side of the lake.
This is an interesting thing to discuss, to me.
For myself, I can deal with up to, say, two different food mistakes in a given visit to anyplace, so long as the mistakes are correctable, corrected *properly*, and the mistake is recognized and perhaps apologized for. If two mistakes are made, even if it's "the kitchen's fault", then the server needs to be making full well sure that any other mistakes aren't tolerated from that point out, whether it's "the kitchen's fault" or not. He/she should know that they've used up the rope, so to speak, and that they're now responsible for the rest of the journey, as it were.
I'm honestly a pretty easy-going diner. Heaven help you, though, if you're my server and you don't want to actually, you know...do your job/work. Any "I wish I (or more probably, *you the customer*) wasn't here" attitude is immediately going to put you on the wrong side of me. Yes, I want my non-alcoholic beverage refilled, and you should be checking on things every once in a while to see if it's approaching empty. Things like that, or the dreaded "Disappearing Server Syndrome" really tick me off in a massive hurry, and that *ain't* "the kitchen's fault"...that's all the server.
It's honestly hard to tick me off...really! You've got to push pretty hard, but once I'm there? Yeah, it's Headache-In-Corporeal-Form time for you. At a certain point, a fiasco is a fiasco, and I'm going to sit up, take notice, tip (or not tip) appropriately, talk to management, corporate, anyone who'll listen up and do something about it...or leave, and you can kiss my cash buh-bye.
A quickie mistake like mustard on a dog when it was asked to be left off is a water-off-a-duck's-back moment, usually, as would be cheese left on my burger. It's a quick fix, and it usually comes back right. Leaving off the onions on the second go-round? Again, a quickie fix, and I'd let them just bring them to the table and have me add my own. At that point, though...yeah: everything else had better be great, and my glass had better not go empty. ;)