Working hospitality, you'll face people who come in who are 'different'.
Different being those who are on to the latest trends.
Trends the staff aren't on top of.

"What prefacture is the soy within the soymilk sourced from"
was one question

Something about "angolian goats milk" was another

Fair enough I accepted that I'd have to know the difference between a flat white, a latte & and a cappacino, however we found ourselves googling the likes of a 'mojita' - pronounced mo-jee-ta - to no results. This was after we had had to ask the customer what it was, only for her to relay in a 'get a clue idiot' manner that it was a coffeeless latte (just foamed milk) with chocolate power ontop.

Another request was a 'chocolatte' - faux french accent utilised.
When I asked is this like a mocha (coffee hot chocolate) I was assured that no, it's a lattee mocha combination.

Their conviction seemed to lay in their explaination to us clueless and ignorant souls who need educating.
Customer service requires you to be beyond polite (& as good as brown nose), so you're left with little choice but to entertain their words despite multi-tasking many duties that 'urgentely need doing'.