"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.

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

Chef Juke > wrote:
> [ . . . ]
> (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..)
>
Well, (not a professional, FWIW) Chef Juke, I'm impressed! So you do yer
Qin' in front of the house, not on the back 40? Must not be many drive-bys
in yer neck o' the woods!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

>"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.
<snip>

Bummer! I've eaten at that same T. Roadhouse a few times. We've
always received good food - although most times there is
something about the order that gets messed up... loaded potato
came plain...fries or something else on the plate after
requesting whichever NOT be on the plate... <shrug>

For those of you that don't know... the Peoria area is KNOWN for
typically having Crappy service and mediocre food.

I have no idea why this is so... perhaps because most of the
people in the food service business around here don't care and/or
maybe don't know any better... I too, am constantly complaining
about similar experiences. Don't even get me started about the
lack of or the going overboard on seasoning...!! Many of you
have seen my occasional tagline of "living in Armpit, Illinois".
Folks, we're * not * kidding... there is a weird cloud of apathy
and even stupidity surrounding this area. Hmmm, maybe I should
be getting more excited about returning to Florida...! At least
the food is good down there. <G>

Cyndi
<Remove a "b" to reply>

"Rick & Cyndi" > wrote:
> [ . . . ]
> For those of you that don't know... the Peoria area is KNOWN for
> typically having Crappy service and mediocre food.
>
> I have no idea why this is so... perhaps because most of the
> people in the food service business around here don't care and/or
> maybe don't know any better... []

Or they believe that the customers in the Peeonme area don't care and/or
maybe don't know any better.

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

"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.

"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.

Amen. Most food pros I know have too much respect for the food and their
craft to do something like that, regardless of the client being an asshole.

JD

"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.