"Since the bartenders hated doing this because it meant actually cleaning the blender afterwards (instead of just rinsing it like they could with margaritas and daiquiris), they would un-prioritize the 'malt' and make you wait a really long time for it -- in addition to the 15 minutes you've already spent ignoring your section to obtain one single beverage. It was the first and only time I let someone order one. One of the almost-retired lead waitresses told me, 'Oh, we just tell them the blender's broken' -- which was hard to do with a straight face while the sound of ice being blended with rum and sticky syrup played loudly in the background, but oh well.
"One day, I came to work to discover a new 'Mediterranean' section on the menu. No instructions or explanations for the BOH staff on how to make any of it. Yes, they went through the trouble of inventing menu items and printing new menus, but that was as far as it went. Of course, one of my first lunch tables ordered our new 'Greek salad.' The menu description was pretty standard -- romaine, tomatoes, cucumbers, gyro meat, feta cheese, Kalamata olives, pepperoncini, and tzatziki sauce. Sadly, the kitchen had none of those ingredients except for tomatoes and romaine (technically there was some romaine in the giant pre-cut bags of salad bar mix). The hapless line cook looked at my ticket and scratched his head, then grabbed a menu to read the item description.