On Wed, 26 May 2004 00:41:39 GMT, "Sue" > wrote:

>
>"Master Chef Richard Campbell" > wrote in
>message . ..
>> Hi all,
>>
>>
>> Tonight I went to the East Peoria Texas Roadhouse with my wife, child, and
>> in-laws. I ordered a T-bone rare; I told my waitress "That I meant
>'RARE.'"
>> Our dinners arrived and my steak was on the far side of med well almost
>> well. It was a skimpy 1/4" thick and looked to have been cooked only one
>> side. I sent it back and then received a steak cooked to the proper
>doneness
>> of rare. But the filet side of the steak was about the size of walnut and
>it
>> was about 1" thick. The tail of the second steak was all fat and gristle,
>at
>> least a 1/5 of the steak went into trash. The rest of my party had already
>> finished their meals and I need to eat it. If I had been alone or just my
>> wife I would have sent it back again.
>>
>
>Never cop an attitude with your food server("I told my waitress that I meant
>RARE") and never send food back to the kitchen.
>Either course of action is likely to get you someone else's DNA in your food
>or your steak can "accidently" hit the floor before being served.
>

Sue,

I dunno...I would say it depends on the place and your attitude when
you send the food back. While I have seen cooks and chefs bitch and
moan, if an order was sent back for good reason (and cooked improperly
was a good reason) they would redo the order and wouldn't add
additional bodily fluids to it.

Now if the waitress came back to the kitchen and said "the real
a**hole on table twelve has a bug up his butt and is demanding we redo
his meal" that might be a different situation.

Then again, I think most of the places I worked were a step or two
more upscale than this particular 'Texas Roadhouse".

(DISCLAIMER: FWIW, Chef Juke is a nickname, not a professional
title...While I studied culinary arts for 3 years, most of my
restaurant experience was in the front of the house - Just sayin..)

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com