So you go out to eat and try something new.I applaud you. You order something you've never had before or order what you may have had at other restaurants that sound familiar and definitely something you cannot make at home and then you say "Sauce on the side". What your server may not be so apt to discuss is that what you have done is changed the flavor profile for that dish.No real laws broken, however; the interpretation of the menu and the layers of flavor that have taken much time to design is now a totally different beast. Now it’s a coin toss on what is a great dish or now a "well it was missing something" type of plate with this "sauce on side". It’s like saying” can i have an egg over easy with yolk on the side, or a glazed doughnut- glaze on the side”. Good-Lord- Please, No!
Let’s say that your server tried to explain to you the possible ramifications of "SOS" or sauce on the side, Your server will be beaten and shunned, labeled as a weak willed- leader of sheep who is only an advocate for tips not the establishment and subsequently the first sacrifice to the four horsemen of apocalypse. Slight jokes aside, unfortunately, our dish is now changed, your server will now have to convey the steps in which the sauce must be applied at its most optimum, balanced bite. If this gets lost in translation we will have destroyed this dish and stripped it of its true-pure glory. As a patron, one would be left in an unspoken dissatisfaction, hopefully you had great service so you would come back and try another dish, intact and engineered for that plate. Remember this when you try new restaurants. Give the menu a chance to stand up on to your palette. This rule doesn't apply to fast food, corporate themes and chicken wings. Some places just sauce you up in excess fulfilling that falsely needed condiment security. I totally understand the psychology of the patron behind this needed control over indulgence of saucy chaos. Those places give real food a bad rap. Masks are for Halloween and bank robbers. You get it. I get it; chances are you will get a greater impact of the cuisine by leaving it intact, give your taste buds some travel time and enjoy the ride.
I Spend weeks and months developing menus, investigating the different avenues each layer will affect future and current patrons. Some people like things deconstructed, but with that change I like to offer a short explanation on how the whole protein and mouth feel will change unless reconstructing on the fork. I always say, I will accommodate anyone but diplomacy is key in making a wonderful dining experience(sometimes we need a little guidance when ordering food), while still being politically correct with essential flavors. Verify before You Modify, Especially on an S.O.S. prompt.