This is probably the best thing I've seen in a long time, no messing.
We all love a Nandos, much like Jonny Smith who posted on their
Facebook page about an incident that occurred in one of their restaurants.
He was trying to impress a date by his strength so he asked the server to put an Extra Hot flag in his (plain) chicken to make her swoon.
"As it was a first date and I was out to impress I asked to get an extra hot flag put in my plain chicken because I can't handle anything that is the slightest bit spicy and as we all know..."
Their meal arrived: "A chicken died for this meal but my god Nando's, you gave it the Portuguese funeral that it truly deserved.
Excellent service as always I may say, except for one little detail, it wasn't plain at all! It was EXTRA HOT! "
Addressing his humiliation, Nandos delivered one of the most majestic replies I have ever witnessed.
"We’ll have you know that Plain doesn’t equal lame, Jonny – we can’t all go straight for the Extra Hot stuff (evidently) and laugh it off like you were born to be a spice warrior."
" These things can take time to learn and train, we promise that if you ease your way up to Lemon & Herb, you’ll soon find that it doesn’t quite provide the kick you desire and you’ll be dousing your chicken in Medium, before realising that the Hot stuff is the only thing that will fulfil your PERi needs. It’s not something you should rush; go at your own pace because as you now know, it can quite literally end in tears. "
And the final piece de resistance:
"Why not inbox us with your address so we can send you an ‘Improve your resistance to spice so you can feel bold and order Extra Hot when you visit Nando’s instead of ordering Plain, and hoping your date doesn’t notice that it isn’t Plain even though Plain and Extra Hot chicken look completely different’ kit? We’ve got our wings crossed for that second date…"
OH SNAP.
Hi Nando's! I'm normally a big fan of your resteraunts so where better to take a potential suitor on a first date?I...
Posted by Jonny Smith on Tuesday, 15 March 2016
