Something in me snaps when I see an ‘x’ in espresso.
Or an extra ‘r’ in mascarpone. The salad is ‘Caesar,’ not ‘Ceasar,’ and nobody tops off a meal with a ‘desert’. In my opinion, malaprops and misspellings are reasons enough to eat elsewhere.
Yes, we all make little mistakes sometimes. And it’s true that excellent spelling skills are seldom a prerequisite for a restaurant job. But no, I will not lighten up; not until every misplaced ‘x’ has been eradicated.
Butchering should only take place in the kitchen.
There’s no room for creative expression when it comes to menu spelling. Get it wrong and it undermines your credibility and leaves doubts about your expertise. If you can’t spell it right, how can I trust you to cook it properly?
Wrong tells me that you couldn’t be bothered to check. It makes me wonder what else you couldn’t be bothered with, like trimming the tough stems from the spinach or washing your hands.
I’m not saying it’s easy.
Menus can be an etymological bomb fields. They can challenge even the word-nerdiest diners and restaurateurs (no ‘n’ in that one!) with their technical jargon and regional and obscure foreign phrases. It’s what makes food terms such a favorite of the Scripps National Spelling Bee.
For the final word on menu language, pick up a copy of The International Menu Speller with its 10,000 alphabetically arranged names of dishes, ingredients, culinary techniques, and nutrition terms, all correctly spelled and accented. You’ll need it for the next round of the Cooking Edition of Scrabble.