"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.