"Joe" > wrote in message
om...
> "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.

I appreciate your message. I like to think that vast majority of cooks/chefs
are like you - overworked and ****ed off sometimes, but devoted to your
profession. I think this "spitting in food" business falls into the urban
legend category. Sure it has happened once in a while but is still very
rare. Unfortunately there are paranoid people who always think the worst.

Keep up the good work!!


--
Peter Aitken

Remove the crap from my email address before using.