In article >, "Anthony"
> wrote:

> "Becca" > wrote in message
> ...

> > Did you really think they had fresh steak? For real?

> Yes complaint letters should be short, plus:
> Stick to the facts, what happened and what did you want/expect. Try to
> leave emotion out of it.
> Say what recompense you expect.
> Any decent business will welcome such information, and will want to do what
> it takes, within reason, to make you happy.


If it wasn't in Peoria, I would expect fresh steak. I wouldn't expect a
big steak, or a tender steak.

Frankly, I thought the original post had more holes than Swiss cheese.
What's a "master chef"? It sounds like a self-granted title. Who would
call themselves a master chef and admit to eating at a roadhouse? Who
would call themselves a master chef in a letter of complaint to said
roadhouse? What master chef would fail to realize that you can't hand cut
a T-bone steak because knives won't cut through the bone? The web page I
looked at (and I didn't look very hard) said the steaks were cut daily.
This is the oldest ruse in the book. Of course they are cut daily, but
which day? Finally, he gives no explanation as to why he thinks this
particular steak is frozen. Just all of a sudden he goes from fresh to
frozen. Finally, as someone else already commented, when you get an 18oz
steak for US$18, including two sides, you can't expect much.

--
Dan Abel
Sonoma State University
AIS