50 Worst Ever Ways People Had Their Food Served In Restaurants

With all the competition in therestaurantbusiness, it’s no surprise that some institutions want to stand out from the crowd. A great way to do that is through interesting food presentation and unique dishware. However, some chefs go too far with their creativity and, at times, start to inconvenience their customers, making them exclaim, “We want plates!”In this article, we collected the best-of-all-time instances where diners were served some of the most bizarre-looking dishes. From magnetic pillows to tires, scroll down to find theweirdestvessels people had to eat food out of.While you’re at it, don’t forget to check out a conversation with professional chef and food bloggerAlina Eisenhauer, who kindly agreed to give these cooks some pointers on how to achieve a balanced and appetizing food presentation.This post may includeaffiliate links.

In this article, we collected the best-of-all-time instances where diners were served some of the most bizarre-looking dishes. From magnetic pillows to tires, scroll down to find theweirdestvessels people had to eat food out of.

While you’re at it, don’t forget to check out a conversation with professional chef and food bloggerAlina Eisenhauer, who kindly agreed to give these cooks some pointers on how to achieve a balanced and appetizing food presentation.

This post may includeaffiliate links.

“Our Environmentally Friendly Tempura Is Made With Sustainable Seafood And Vegetables, Harvested In Ways That Consider The Long-Term Well-Being Of Our Precious Land And Oceans.”“Wonderful! How’s It Served?”“On A Large Polystyrene Block.”

“Here’s Your Beef Wellington Starter. Is There Anything Else I Can Get You?”“Tetanus Shot, Please”

My Bread Served Inside Roadkill

It has alreadybeen proventhat people, in fact, do eat with their eyes.

“Don’t Eat The Rocks” - Waiter Upon Serving

Caesar Salad Or Charlie Brown Christmas Tree?

It’s Getting Out Of Hand

30 men and women were served one of three salads with identical ingredients, resembling the painting, a regular tossed salad, and a geometrical formation. Before the participants tasted the dish, the Kandinsky-inspired plate was rated higher for artistic presentation and general liking.They were even ready to pay twice as much for the meal as for the other options. After finishing their portion, participants also rated the artwork salad higher for taste.

They were even ready to pay twice as much for the meal as for the other options. After finishing their portion, participants also rated the artwork salad higher for taste.

Bread Chips On A Comb

Turns Out The Best Plates Are At Arm’s Reach

Why?????

However, a unique presentation can quickly turn into something thatdetractsfrom the eating experience. Chef Alina shares some signs that the creative dish display has gone too far. “Food that I call “Instagram food,” food that is over the top piled high with too many components just made to look outrageous for social media.Usually, these dishes are impractical to eat, and all of the extra components add nothing to the actual finesse of the dish. The crazy milkshakes and bloody marys are a good example of this…Who needs an entire meal piled on top of their bloody mary?”

Usually, these dishes are impractical to eat, and all of the extra components add nothing to the actual finesse of the dish. The crazy milkshakes and bloody marys are a good example of this…Who needs an entire meal piled on top of their bloody mary?”

Saw This On A Friend’s Instagram. The Horror

Sushi For M’lady?

The Jello Tasted Alright, Nothing Special

Asking himself a similar question, the creator of the “We Want Plates” project, Ross McGinnes, even started requesting a simple plate when he was given amealthat came straight from National Geographic. After sharing this with his followers, they followed suit, posting photos of before and after photos of their meals and dishware. And just like that, a simple internet joke turned into a real-life protest.

Lamb Chops On A Baroque Framed Mirror. When Is The Cocaine Course Served?

Here’s My Cocktail. With Ducks. In A Bath

Welcome To Hell

In order to avoid requests for chinaware, Chef Alina recommends making use of fresh ingredients that contribute to the dish with an artistic yet clean presentation. “Use the naturally occurring colors, shapes, and textures of the ingredients to create a beautiful plate.We should always be thinking about taste and flavor first, the functionality of being able to enjoy the dish with all components working together as we take a bite, not some big crazy art project that needs to be dismantled before we can enjoy it.”

We should always be thinking about taste and flavor first, the functionality of being able to enjoy the dish with all components working together as we take a bite, not some big crazy art project that needs to be dismantled before we can enjoy it.”

A Meringue Served On A Magnetically Levitated Pillow

Most Expensive Restaurant I’ve Ever Been. Chef Literally Made The Starter In Our Hand

Please Take A Charcuterie And Have A Seat

One of the top chefs, Jim Solomon, furtheradvises, “Choose a dish vessel that makes it easy for your guest to eat.” In addition, he recommends matching the way a restaurant presents food to its theme.Small ethnic restaurants with grandma-style cooking shouldn’t serve plates with architectural compositions. In this type of institution, guests would expect a simple and welcoming presentation served with an unfussy and rustic edge. Meanwhile, in more expensive and hip restaurants, diners would already anticipate a higher degree of artistry.

Small ethnic restaurants with grandma-style cooking shouldn’t serve plates with architectural compositions. In this type of institution, guests would expect a simple and welcoming presentation served with an unfussy and rustic edge. Meanwhile, in more expensive and hip restaurants, diners would already anticipate a higher degree of artistry.

Quality Postmodernism

This Restaurant Is Rated 4.7/5 Stars

This? Oh, It’s Just An Orthodontic Mould Of The Restaurant-Owner’s Mouth From Barcelona

When it comes to garnishes or decorations, anything that is used needs to be edible. Everything on the plate should be placed with the intention of elevating taste first and the way it looks second. The waiter warning guests that rocks or uncooked potatoes on the platter can’t be eaten is not at all adding to an enjoyable experience.

Multi-Flavor Pizza Served In A Tire