Man's fury at alleged smashed avo 'ripoff'

“Wow ... avocado on toast for $14.90,” the customer said. “I have never seen such a basic version at any other cafe.”

The dish the man received compared with how it was described on the menu. Pictures: Facebook

A customer has slammed a Queensland-based club after being charged $15 for a “basic version” of avocado on toast.

The man took to social media with his complaint, saying he’d ordered smashed avocado on sourdough bread, but was instead given a small bowl of ‘avocado spread’ with four pieces of basic white toast.

NCA NewsWire reports the man was given the meal at the Hervey Bay Boat Club, which has since changed its menu from sourdough to toast.

Want to join the family? Sign up to our Kidspot newsletter for more stories like this. 

“Wow ... avocado on toast for $14.90,” the customer said.

“I have never seen such a basic version at any other cafe.”

RELATED: Little known hack will make your avocados last for weeks

The dish the man received compared with how it was described on the menu. Pictures: Facebook

People agreed that the meal was “pretty poor” from the club.

“Just gouging there,” one person said.

“This sure doesn’t look like sourdough bread to me,” another person posted. “They should be ashamed to charge those prices, let alone serve something so pathetic.”

Another person shared their own qualms with the boat club, saying they’d been charged $38 for a “bit of meat on mashed potato”.

The Hervey Bay Boat Club was contacted for comment.

RELATED: TikTok video helps you pick a perfectly ripe avocado - without the squeezing

The club has since changed their menu after receiving backlash on social media when a customer complained they did not receive what was listed on the menu. Picture: Facebook

Hospitality industry consultant Anto Sweetapple told NCA NewsWire that while commercially bought products had a place in the market, this was probably not it.

“A few key elements for a good customer experience often stemmed from the right staff training programs and using qualified staff,” he said.

He said the industry had faced many challenges since the Covid-19 pandemic, including massive staff shortages.

“We have seen that ease over the last eight months, but we’re still not overstocked with qualified people,” he said.

Introducing our new podcast: Mum Club! Listen and subscribe wherever you get your podcasts so you never miss an episode.

“The other key area is material costs, like food. There has been a significant increase in the price of goods over the last 12 months, which has led hospitality venues to think more creatively about the products they use and how they prepare them.

“Businesses just need to step back and look at their business.

“Often in these venues it is about increasing sales. We see fast food chains do it with bundling products and meal deals where customers might get a coffee or drink included for a small increase in price.

“That can lead to increased revenue and sales. At the end of the day, you want more money in the till you had the previous day.”

Originally published as Man's fury at alleged smashed avo 'ripoff'