Complaint Report

Today is Wednesday, which brings us to another round of grievances. Welcome to the latest edition of the Complaint Report.

Last week, I shared some of my biggest annoyances related to food in what some called a “historic” issue. You know, things like restaurants saying wooden boards are superior to classic plates (they really aren’t), weird-tasting food that makes you raise an eyebrow, and let’s not forget how brunch has lost its charm over the years.

So, we decided to dive into what our readers think about these topics.

Brunch Is Awful (According to Jim)

First up, let’s tackle brunch. Here are some thoughts from Jim, the self-proclaimed brunch hater.

I’m 56. My dad passed away 17 years ago, and he despised brunch until his last day. That disdain, well, it seems I inherited it. He couldn’t start a project in the morning without some brunch interruption. By the time I got back home, time slipped away (not to mention the cocktails).

Trying to get a reservation? Forget it. I waited until Tuesday night before Mother’s Day this year, and all that was left were bar stools at one place, which the mother wouldn’t have.

In the end, we found a spot with a lovely patio and some breakfast options. But when I made the reservation, their menu only had two choices: steak and eggs or eggs Benedict. Good thing my wife likes eggs Benedict.

Brunch is just the worst.

I never viewed brunch as a meal that’s time-consuming, but it really consumes both morning and afternoon. That’s a guarantee.

As Jim pointed out, making brunch reservations is a nightmare, especially on Mother’s Day. It sneaks up on me every year, leaving me in a frantic search. Plenty of options exist, but the best spots get booked quickly.

And really, if a place only serves two items on its brunch menu, it shouldn’t be called brunch at all. Brunch should feature a variety, from eggs Benedict to burgers and fish tacos. That’s the essence of it—combining those elements is the heart of brunch.

It’s All About QR Codes Now

Last week was quite the week for Jim T. He expressed his frustrations regarding restaurants that revolve around QR codes.

Sure, I get it—digital age and all. I helped build one of the first daily newspapers online. Transitioning from physical to digital wasn’t easy, but I adapted.

Still, is it too much to ask for an actual menu in a restaurant? Seems pretty standard, right?

A few years back, my friend and I went to a brewery in Southern California. We were seated, and when my friend asked for a menu, the hostess looked at us like we were crazy and pointed to a QR code in the center of the table.

If I remember correctly, my phone wasn’t all that smart back then, and the QR code didn’t work. I explained this, and she sighed heavily before going to fetch us some real menus.

When it came time to close our tab, my friend asked the waitress how to do that. She simply gestured toward the QR code again; it seemed we were supposed to pay through the app.

She sighed again and eventually brought us the receipt and took our card.

I was left wondering how it all works. My wife and I went to our usual spot recently, only to find they’d switched to QR payments.

I told the server we wanted the check, and she nodded. Then she pointed to this acrylic block, which looked like it had a business card trapped inside. I figured it was the new payment method but knew it was also the way to see the menu. Chaos!

For someone who considers themselves tech-savvy, it was all quite confusing. I can’t imagine what someone less familiar with technology would feel like—probably terrifying for them!

Mastering Avocado Selection

Last week, I discussed the struggle of buying avocados. It’s not that I can’t pick a good one; it just feels like everything is working against me.

Fortunately, Mike, known as the Avocado Whisperer, has a solid plan for getting the best avocados.

The avocado-buying lesson starts now.

First, I look for shops that prioritize produce and notice the poor soul tossing the avocados around like trash (for me, it’s Sprouts in Las Vegas). I’ve seen it happen.

Then, I check the discarded avocados. Don’t pick out your favorites too soon; it only leads to bruises. Search behind the trash or under avocados for green ones that can ripen quickly. If you need them the same day, skip the overly ripe or too-hard options. For the next few days, focus on greener ones as avocados have a short lifespan.

Next, treat the chosen avocado with care, as if it were fragile. Avoid hitting anything in your basket and use self-checkout when possible to dodge indifferent cashiers or baggers.

Finally, let the avocado ripen in the fridge, where it can take its time without disturbance.

Using this method, bad avocados will become a rare occurrence for you.

Honestly, this offers the best guidance on buying and caring for avocados I’ve come across. Mike should put this out as an e-book—we could all save some money on spoiled avocados.

He also highlighted something I’ve noticed: the lack of care cashiers show toward produce. While they handle eggs delicately, fruits often don’t get the same respect.

I once witnessed a cashier handle Honeycrisp apples like they were treasure, while handling other produce without a second thought.

Many fruits can’t withstand rough treatment—maybe melons can, but not all types.

That wraps up this week’s Complaint Report.

If you share similar frustrations and want your views featured in a future issue, send them over.