My wife and I run a small restaurant where we often name our specials after our employees, dishes like “Sally's Chicken” after our maitre d who gave us the recipe, and “Rod’s Ribs” after a waiter who had his personal style of barbecue.

One evening after rereading the menu, I broke with this tradition and changed the description of the special we had named after our chef.

Despite her skills and excellent reputation, somehow I didn’t think an entrée named “Salmon Ella” would go over big with our customers.