Hong Kong customer complains about Sushi Chef’s poor attitude in Facebook Group


20th May 2024 – (Hong Kong) The attitude of restaurant staff in Hong Kong has often been criticised, leading to several controversies. Just recently, a Hong Kong man took to a Facebook group to complain about the poor attitude of a sushi chef at a local restaurant, sparking a heated discussion.

The incident began when the man posted in the “Hong Kong Sushi and Sashimi Enthusiasts” Facebook group, claiming that he visited a sushi restaurant in Tsuen Wan, and identified himself as a VIP customer. According to his account, he intended to order the set, which includes five types of sushi: salmon, deep-sea bream, sea urchin, minced green onion and tuna belly, and precious sweet shrimp. However, the chef informed him that they had run out of salmon and couldn’t serve that particular set due to a delivery delay. The customer suggested substituting salmon with another ingredient, but the chef refused, stating that it wouldn’t be the same.

Frustrated, the customer decided to consider other lunch sets but noticed that all the sets on the lunch menu contained salmon. He asked the chef, “What can I order then?” In response, the chef, with a stern face, instructed a female staff member to remove all the sets that included salmon. The customer was taken aback and asked, “Are there any other sets available?” The chef curtly replied, “No, there aren’t.” Feeling disrespected, the customer exclaimed, “If you’re going to treat me like this, you might as well not open for business during lunchtime and wait for the salmon to arrive.” Ultimately, the customer chose to leave without dining at the restaurant and expressed his dissatisfaction with the chef’s attitude.

The incident quickly sparked a discussion among members of the Facebook group. Many criticised the chef’s inflexible attitude, stating they would have left the restaurant as well. Some even questioned the plausibility of a sushi restaurant running out of salmon, arguing that it is a fundamental ingredient. However, others defended the chef, suggesting that the fault lies with the restaurant management and not the individual employee.

The restaurant later issued an apology letter, which further fueled the online debate. Some netizens accused the customer of trying to exploit the incident for personal gain and escalating the situation unnecessarily. They argued that publicising such incidents and demanding compensation from the employee could jeopardize their livelihood.

In the apology letter, the restaurant acknowledged the incident and expressed regret for the customer’s unpleasant experience. They assured that they took the matter seriously, and the chef involved had been reprimanded. The letter also stated that all staff members were reminded to maintain a friendly attitude towards customers and to be flexible in handling such situations. As a gesture of apology, the restaurant offered the customer loyalty points.