How far should a chef bend to please a diner? Some will say the paying customer is always right, while others (namely those who work the line) feel resentment by the constant stream of special requests. No matter which side of the argument you're on, be warned, fellow diner, that if you are guilty of the following, the chef will deem you his worst nightmare of the evening.

Picky Eating

Especially at fancy restaurants, chefs spend a lot of time creating and testing the menu's dishes. Though half the ingredients are foreign to you, the fun of fine dining is to surprise your palate. Try to remain open and embrace the new and unknown. Nothing bums chefs out more than a picky eater who asks the chef to hold everything.

Last-Minute Changes

When a server puts an order in, then what's done is done. Chefs despise last-minute changes. Perhaps the steak has already been fired! That's $50 down the drain in a chef's eyes, unless a server can quickly find another guest to order it.

Dietary Restrictions Without Advance Notice

OK, so you're vegan, gluten-free, paleo, or whatnot. At fine-dining establishments, it's much more courteous to voice these restrictions when making a reservation. Otherwise, call ahead to see if the restaurant can accomodate you. Those who have worked the line know how difficult it is to make an off-menu item for a specialty diet. It disrupts the flow of the kitchen and is annoying, and you may end up with a plate of steamed vegetables.

Sent-Back Food

An overcooked steak, an undercooked salmon filet, overly salted food, a food allergy, a hair . . . OK, a chef is understanding of these mishaps and will quickly seek to amend them. However, if you're not a fan of onions, but onions appear on the plate and you didn't request "no onions," better just eat around them unless you are deathly allergic. Chefs feel quite enraged by perfectly good food being sent back.

Franken-Dish Requests

Chefs exude a lot of energy ensuring that each dish has balanced flavors and textures. To take the vegetables from one dish, the protein from another, and the sauce from yet another will freak a chef out. Why? Because the béchamel does not go with the pork, which does not complement the stir-fried green beans. Instead of thinking you have the keen ability to pull together a super dish, trust the chef, and don't force him to create a food Frankenstein.