Dear Vi,

What do you do is, as a waitperson, you know the special of the day to be a little less than stellar. For instance, the seafood chosen for the chef's special is just a little past its prime, which is one of the reasons it's being offered as a special in the first place? What do you tell management and/or your dinner guests about it, if anything at all?

David Zuchowski, Pittsburgh, PA

Dear David,

It happened to me once. I politely asked the chef if I could speak to him for a minute. He obliged. I diplomatically explained that the special wasn't really very special and could he reconsider it? He agreed and it was 86'd from the board.