"Sue" > wrote in message thlink.net>...
> "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.

I've been broiling for 4 years at Lonestar steakhouse, And never once
have I shared my dna with anyone elses food, nor have I purposely let
a steak hit the floor.
It's a pain in the ass when steaks come back refired, and even more of
a pain in the ass when they come back OD'd..And 9 times out of 10, for
me personally, its a bunch of bullshit, the steak is exactly what the
companys spec is, the server did a shitty job explaining our temps,
not all steakhouses have the exact same definitions for their temps.
But no matter how busy I am, how bad Im getting worked, I won't ever
do anything disgusting to peoples food. That's something I take really
seriously.
I get paid to satisfy people, and thats what I like to think I do.