How does a good restaurant screw up biscuits and gravy? Way too salty.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Let it go. The time to complain was while eating it. If it's genuinely too salty and inedible you send it back.

I don't want my money back. I would like to order it in the future and not have it be so salty. I'm assuming they prep huge batches of the gravy, it's not made to order.

They’re not going to change their recipe because you don’t like it.

Actually you are incorrect. If the feedback the OP gives they’ve received before they absolutely will consider changing the recipe. It also could be that the chef hasn’t taste tested the products the line cooks have produced frequently enough. What a chef prepares and what like cooks produce unfortunately can be two different things.

I’m a GM at a large and very busy restaurant in DC and we absolutely take guest feed back seriously. Especially in new items and especially when we start to see patterns

[Anonymous]

I'd email and let them know date. Had an off day, way too much salt. They should know

[Anonymous]

Anonymous wrote:Either someone added too much salt by accident, or the gravy was heated too long and evaporated. That's how a lot of sauces become too salty in restaurants.

I asked our go-to morning spot OP's question and this ^^^ was his exact response! He said the biscuit's gravy is surprisingly tricky and really easy to over salt. He also said he would appreciate knowing immediately if it was over-salted and would not take any offense at all.

[Anonymous]

Anonymous wrote:Is it safe to assume they're adding salt when making the gravy when it needs literally none, as the sausage and its drippings are naturally salty?

That's quite an assumption. I can't imagine NOT adding salt to my sausage gravy. There isn't enough in most sausage to carry through to the gravy sufficiently.

[Anonymous]

Where’s this at? I want to try it!

[Anonymous]

yuuuum. biscuits and gravy....yummmmmm