Oregon Pub Crawl 2016 — photo 91 of 121: After the August 17, 2016 North Mississippi photo outing, I headed to Prost! German pub, on the corner of North Mississippi Avenue and Skidmore Street, for some food and drink. Here is an e-mail I just sent them:
I recently ordered your Kassler Rippchen mit Sauerkraut: Smoked pork tenderloin slow cooked in sauerkraut, served with Bavarian rye and a pickle. I’ve eaten plenty of pork tenderloin in my life, and also plenty of ham. If you ask me, this meat looked like ham, had the consistency of ham, and tasted like ham. My feeling is that, for whatever reason, you substituted ham for the pork tenderloin. Although it was somewhat disappointing, I wasn’t overly upset by the apparent switch. It was still a delicious meal, but it felt like false advertising.

However, for the sake of keeping your customers happy, I would suggest that if you need to make such a switch in the future, it would be much better if the waitress would inform the customer before the meal is cooked, so that the custom can agree to the switch ahead of time, or else have the option of changing their mind and ordering a different dish. What I experienced, apparently making a sub­sti­tu­tion without telling me, doesn’t seem like the best customer service.

It is also possible that this meat is “smoked pork tenderloin.” I can’t say that I have ever encountered that on a menu in all my decades of restaurant-going. I admit that I could be totally wrong about all this. But on the other hand, even if this meat isn’t technically ham, it seems so much like ham that I think it would be better for your customers to call it ham on your menu. Or at least call it “ham-like smoked pork tenderloin.”

I just wanted to bring this to your attention so you can have the most success possible by keeping your current and future customers happy. Wishing you all the best, Brian.
I will be sure to post their reply as soon as I receive it. What do you think? Smoked pork tenderloin, or ham? Am I simply showing off my ignorance about what “smoked pork tenderloin” is, or did they really do a switcheroo on me? Leave your comments below! Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article Portland’s North Mississippi Avenue With Olympus.
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