Hi all,

I get a surprise and was taken out to dinner by my in-laws to the local
Texas Roadhouse. It did not turn out well. Below is a letter that I sent to
them. I have yet to hear back but it hasn't been a day yet.

Dear Sir or Madam:



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.



The manager explained that it was out of his hands as the t-bone is not cut
in house. Okay is your intention to deceive the customer into thinking he is
getting a fresh steak when you are serving frozen second quality steaks.
Take the t-bone off the menu, put a sticker on the menu saying frozen steak,
or cut them in house. Your servers talk up that the steaks are fresh cut in
house. What else are you deceiving me about? You have fresh cut steaks in
the meat case as you come it. What is the deal? Why do I have to cut into my
steak and let all of the juices run out onto the plate to check that it is
cooked properly?



I am not happy about this practice of getting a frozen steak when I am led
to believe that it was fresh. You web page starts with, "Texas Roadhouse
proudly serves up the freshest cut steaks..." you need to change this too.
Except the T-bone, which is frozen and second quality compared to your other
steaks. The menu says "Hand Cut Steaks in House" and "Specially aged grain
fed beef, hand-cut at each location...", and "Hearty steaks, hand cut daily
at each restaurant." Three times you push this fact onto the customer. Three
times you lied to me. WHY? Again what other half truths and lies fill you
menu? As a master chef I know why you do this. Money, the cost of insurance,
your bean counters said we can't put a meat saw into restaurant because the
meat cutters will be cutting off their fingers. But we have to have a T-bone
on the menu because we are a Texas Style Steakhouse. So you decided to lie
and mislead. I am waiting to hear from you why I should have my friends and
family eat at your restaurants. If you cut corners on your highest priced
item what are you doing to the rest of the menu? I eagerly wait for your
explanation.



Additional problems with our meal included steamed vegetables that were too
raw to get a fork into them. I don't mean thru but too hard to even get fork
to sink into them.


Waiting for Response

Master Chef Richard Campbell

I will share their response with you as well.

Chef

"Master Chef Richard Campbell" > wrote in
message . ..
> Hi all,
>
> I get a surprise and was taken out to dinner by my in-laws to the local
> Texas Roadhouse. It did not turn out well.

<snip>

As a matter of interest how much do they charge for a T-bone?

"Anthony" > wrote in message
news
>
> "Master Chef Richard Campbell" > wrote in
> message . ..
>> Hi all,
>>
>> I get a surprise and was taken out to dinner by my in-laws to the local
>> Texas Roadhouse. It did not turn out well.
>
> <snip>
>
> As a matter of interest how much do they charge for a T-bone?
>

It was $17.99.

Chef

"Master Chef Richard Campbell" > wrote in
message news:4TPsc.12964> >
> > As a matter of interest how much do they charge for a T-bone?
> >
>
> It was $17.99.
>
> Chef
>
So, it's $17.99 for an 18oz USDA Choice T-bone, the price including two
sides. Allowing $16 for the meat, they're selling it to you at about $14 a
lb. If you're a master chef (although I confess I've no idea what that
means) I assume you know about restaurant management and can figure that
they must be paying about what? $5 a lb? I wonder just what you expected
for that. Seems to me that no matter what the menu hype, one always has to
temper expectations according to the price.

"Master Chef Richard Campbell" > wrote in
message y.com...
> "Anthony" > wrote in message
> news
> >
> > "Master Chef Richard Campbell" > wrote in
> > message . ..
> >> Hi all,
> >>
> >> I get a surprise and was taken out to dinner by my in-laws to the local
> >> Texas Roadhouse. It did not turn out well.
> >
> > <snip>
> >
> > As a matter of interest how much do they charge for a T-bone?
> >
>
> It was $17.99.
>
> Chef
>
Ya know, I'll bet they're not from Texiz either.
Jack (who is)

> > As a matter of interest how much do they charge for a T-bone?
> >
>
> It was $17.99.
>
> Chef
>
>


$17.99 gets you a Sizzler Steak in Fresno. With unlimited Texas toast! And
non-dairy topping and imitation bacon bits on your spud. Woohooo!

I doubt you even got a Choice grade steak. Probably Select.

Two nice thick Choice T-Bones at Costco or Sams runs 24 bucks these days at
7.99 to 8.99/lb.

You gotta pay 29 bucks plus to get the good Prime steak at a fine
restaurant.

And the

Spud comes with it.

>It was $17.99.
>
>Chef

I don't see what the problem is. They got their money; you got your chance to
mouthe off and pontificate. Good value for everyone.

Neil

In article >, "Master Chef
Richard Campbell" > wrote:

> Hi all,
>
> I get a surprise and was taken out to dinner by my in-laws to the local
> Texas Roadhouse. It did not turn out well.
<snip rest>

These Faux Tex joints are a dime a dozen nowadays. Go for the peanuts
and beers and order the burgers. I have yet to find a steak at one of
these done rare or right.
They oughta comp ya the whole ticket.

monroe(btdt)

Monroe, of course... wrote:


> .. . .
> These Faux Tex joints are a dime a dozen nowadays. . . .

Yeah. What is a roadhouse. Texas never had anything called a
"roadhouse." Until now. What is a "roadhouse" and anybody know where
that term came from?

Cookie

Cookie Cutter wrote:
>
> Monroe, of course... wrote:
>
> > .. . .
> > These Faux Tex joints are a dime a dozen nowadays. . . .
>
> Yeah. What is a roadhouse. Texas never had anything called a
> "roadhouse." Until now. What is a "roadhouse" and anybody know where
> that term came from?

Even cities have bars called roadhouses, you'd get a beer and
some food. I'd be willing to bet if someone was to research the
word, it would turn out to be historical. A place where travelers
could get a room and some grub.

nancy

Nancy Young > wrote:
> []
> Even cities have bars called roadhouses, you'd get a beer and
> some food. I'd be willing to bet if someone was to research the
> word, it would turn out to be historical. A place where travelers
> could get a room and some grub.
>
Not to be confused with a rodehouse, where travelers could get a room and
some crabs.

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

http://operationiraqichildren.org/

"Nancy Young" > wrote in message
...
> Cookie Cutter wrote:
> >
> > Monroe, of course... wrote:
> >
> > > .. . .
> > > These Faux Tex joints are a dime a dozen nowadays. . . .
> >
> > Yeah. What is a roadhouse. Texas never had anything called a
> > "roadhouse." Until now. What is a "roadhouse" and anybody know where
> > that term came from?
>
> Even cities have bars called roadhouses, you'd get a beer and
> some food. I'd be willing to bet if someone was to research the
> word, it would turn out to be historical. A place where travelers
> could get a room and some grub.
>
> nancy

That may be true Nancy but here in Texas they're called "ice houses".

_________
ht_redneck

On Thu, 27 May 2004 19:08:52 GMT, "Tyler Hopper"
> wrote:

>That may be true Nancy but here in Texas they're called "ice houses".

Austin still has a true roadhouse from "back in the days" - The
Broken Spoke.

-sw

On Thu, 27 May 2004 19:08:52 GMT, "Tyler Hopper"
> wrote:

>That may be true Nancy but here in Texas they're called "ice houses".

Austin still has a true roadhouse from "back in the days" - The
Broken Spoke.

-sw

In rec.food.cooking, Cookie Cutter > wrote:

> Yeah. What is a roadhouse. Texas never had anything called a
> "roadhouse." Until now. What is a "roadhouse" and anybody know where
> that term came from?

My impression of a roadhouse is a rundown bar/grill on a US highway, from
the after WWII/before interstate highways days. Populated by local
layabouts, drinking long-neck local beer, and adventurous types driving
to distant cities in their new '46 Chevys. A couple of Indian
motorcycles parked out front completes the scene.

Am I close?

--
....I'm an air-conditioned gypsy...

- The Who

wrote:

> In rec.food.cooking, Cookie Cutter > wrote:
>
>
>>Yeah. What is a roadhouse. Texas never had anything called a
>>"roadhouse." Until now. What is a "roadhouse" and anybody know where
>>that term came from?
>
>
> My impression of a roadhouse is a rundown bar/grill on a US highway, from
> the after WWII/before interstate highways days. Populated by local
> layabouts, drinking long-neck local beer, and adventurous types driving
> to distant cities in their new '46 Chevys. A couple of Indian
> motorcycles parked out front completes the scene.
>
> Am I close?
>

I'm in your camp and the dictionary supports the location. However, I
seem to remember hearing the term used historically from England and
well before WWII. So, while the dating might be different, the concept
is the same.


jim

> wrote:
>My impression of a roadhouse is a rundown bar/grill on a US highway, from
>the after WWII/before interstate highways days. Populated by local
>layabouts, drinking long-neck local beer, and adventurous types driving
>to distant cities in their new '46 Chevys. A couple of Indian
>motorcycles parked out front completes the scene.

My grandpa ran that place outside Sioux City Iowa.

I learned to play pool on a bar table he had in his
basement one of the things he kept after he sold and moved
to South Dakota.

I've been to the "Texas Roadhouse". In fact, the exact
TR that the fake Master Chef was at. It's just the
Texan-stereotyped version of Outback. And the steak
isn't as good. But the chili really is good, and so are
the ribs.

--Blair
"But no actual Master Chef would've
allowed himself through the door
without committing suicide."

In article >, Cookie Cutter
> wrote:


> Yeah. What is a roadhouse. Texas never had anything called a
> "roadhouse." Until now. What is a "roadhouse" and anybody know where
> that term came from?

My online dictionary says:


road€house (rÅd2hous1) n. 1. An inn, a restaurant, or a nightclub located
on a road outside a town or city.


The picture of the Texas Roadhouse mentioned in the post is located in a
shopping center!

--
Dan Abel
Sonoma State University
AIS

In article >, Cookie Cutter
> wrote:

> Monroe, of course... wrote:
> > .. . .
> > These Faux Tex joints are a dime a dozen nowadays. . . .
>
> Yeah. What is a roadhouse. Texas never had anything called a
> "roadhouse." Until now. What is a "roadhouse" and anybody know where
> that term came from?
>
From the Doors song,of course, silly!
FWIW-the first place I ever saw the antiques and crap on the walls and
what became the FauxTex 'fong shooey' was TGIFridays in Dallas - an
eyesore ahead of its time.

monroe(let it roll baby roll)

"Monroe, of course..." > wrote:
> []
> FWIW-the first place I ever saw the antiques and crap on the walls and
> what became the FauxTex 'fong shooey' was TGIFridays in Dallas - an
> eyesore ahead of its time.
>
So ya never made it to Tooty's in Kew Gardens (Queens, NY) back in the
50's, I'd guess. Walls and ceiling! Why did you remind me?

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

http://operationiraqichildren.org/

"Master Chef Richard Campbell" > wrote in
message . ..
> Hi all,
>
> I get a surprise and was taken out to dinner by my in-laws to the local
> Texas Roadhouse. It did not turn out well. Below is a letter that I sent
to
> them. I have yet to hear back but it hasn't been a day yet.
>
> Dear Sir or Madam:
>
>

<whining and sniveling snipped>

>

>Master Chef Richard Campbell

What a crock of shit. Who appointed you a "master chef" and why do you think
anyone on this group would care? You got a bad meal at some ****ant
restaurant and you want to announce it to the whole world. Anyone with the
vaguest pretensions to being a chef, master or not, would stay away from any
"Texas Steakhouse" like the plague. Get a life fer chrissakes!

--
Peter Aitken
Master radish peeler and water boiler.

..

"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.

"Master Chef Richard Campbell" > wrote:
> Hi all,
>
> I get a surprise and was taken out to dinner by my in-laws to the local
> Texas Roadhouse. It did not turn out well. Below is a letter that I sent
> to them. I have yet to hear back but it hasn't been a day yet.
>
> Dear Sir or Madam:
>
[letter snipped to preserve bandwidth]

> I will share their response with you as well.
>
Good thing you were sedated or the letter would have REALLY been strong.
Good thing you're currently crippled, or you might have kicked someone's
ass.

I've sent a lot of food back over the years. Ya get whacha ordered or the
chef gets ta eat it. I don't send letters, I just embarrass everyone who's
at the table with me. Have ya ordered special diet on an airline? They were
ready to chuck me at 30,000 feet!

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

http://operationiraqichildren.org/

On Tue, 25 May 2004 21:38:38 GMT, "Master Chef Richard Campbell"
> wrote:

>Hi all,
>
>I get a surprise and was taken out to dinner by my in-laws to the local
>Texas Roadhouse. It did not turn out well. Below is a letter that I sent to
>them. I have yet to hear back but it hasn't been a day yet.
>
>Dear Sir or Madam:
On Tue, 25 May 2004 21:38:38 GMT, in rec.food.cooking you wrote:

>Hi all,
>
>I get a surprise and was taken out to dinner by my in-laws to the local
>Texas Roadhouse. It did not turn out well. Below is a letter that I sent to
>them. I have yet to hear back but it hasn't been a day yet.

Chef's letter snipped

>Chef
>
As a person who likes their steaks 'blue', I always provide the
obligatory warning about sending it back. And that occasionally
happens. I can see where you are ticked and I would have gone to see
the guy in charge of the Front rather than possibly embarrassing my
hosts. One of our better steak house chains, does not cut their
steaks on the property but they are grown, aged and cut to their
specs. The inventory is replenished daily. The meat has never been
frozen.

I wish you luck, but also caution you against publishing a private
letter without the author's permission. It's OK to paraphrase it
["they told me to jump in the lake" in business language]. but no
reprints or direct quotes without permission.

Harry

Harry Demidavicius wrote:

> As a person who likes their steaks 'blue', I always provide the
> obligatory warning about sending it back. (...)

I have had good luck getting an actually rare steak by ordering
it "MOO" or "still trying to get away". Anyway the original
poster was probably an fired employee trying to get even.

The worst transgression I have ever experienced at a restaurant
was after ordering the "swordfish special" at the Landmark on
Chincoteague Island. The large group I was part of must have
looked like a bunch of tourist and therefore prey for the locals
that have to work two or three jobs during the on season. When
the special arrived it took about two bites for me to realize
that my meal was bluefish in a cream sauce. I've eaten a lot of
bluefish but always gotten it dirt cheap or off the hook free.
(keep your fingers away from those sharp teeth) I didn't
say anything but have never gone back and warned others away.

The transgressors are probably gone by now so I might give them a
second chance were I to pass that way again. rms

In article >, rms > wrote:
>Harry Demidavicius wrote:
>The worst transgression I have ever experienced at a restaurant
>was after ordering the "swordfish special" at the Landmark on
>Chincoteague Island. ...

I've had two particularly bad ones - one, (using the word
"restaurant" loosely) was at a Sizzler. I've never liked the
place. Everyone else wanted to go there, so, grumbling, I
allowed myself to be dragged along. They had a baby-back ribs
special, so I ordered that. It was smallish ribs, but *not*
baby-back, and they were not barbecued. They had been baked in
what seemed like, heaven help me, Shake-n-Bake with Lowrey's
Seasoned Salt.

I have since laid down the law: No I Will Not Enter A Sizzler.
If You Must Go There Take Me Home First.

The real worst one was at a brand new Hungry Hunter on its
opening day: (1) order the advertised prime rib special, wait
for over 30 minutes to be told they were out. (2) order filet
instead; after my wife was done eating, it arrived, a lump of
gristle I couldn't even saw through with the steak knife.
(3) Try for scallops. Get cold, raw scallops. Very cold.
Crunchy un-thawed ice crystals in the middle. It was a couple
of years before I would consent to enter any Hungry Hunter
again, but they've been fine every time I've been to one since.
That one must have been going through some very bad opening-day
problems.

--
"Centralization doesn't scale." Mike Van Pelt
-- Eric S. Raymond mvp at calweb.com
KE6BVH

"Mike Van Pelt" > wrote in message
...
> In article >, rms > wrote:
snip
>
> The real worst one was at a brand new Hungry Hunter on its
> opening day: ,,,,,,,,,,,,,,,snip
>
There is one more commandment that Moses didn't
think was important enough to include, never the less.....
11: Thou shalt not enter a restaurant before the thirtieth day,
and he who enters on the first day must be stoned, or sumpthin'

"Mr. Wizard" > wrote in message
. ..
>
> "Mike Van Pelt" > wrote in message
> ...
> > In article >, rms >
wrote:
> snip
> >
> > The real worst one was at a brand new Hungry Hunter on its
> > opening day: ,,,,,,,,,,,,,,,snip
> >
> There is one more commandment that Moses didn't
> think was important enough to include, never the less.....
> 11: Thou shalt not enter a restaurant before the thirtieth day,
> and he who enters on the first day must be stoned, or sumpthin'
>
>

I've gotten a couple of invites to opening night dinners at a couple of
restaurants. The deal usually is that the food is free or half-price and
whatever is paid goes to a local charity. It makes for an interesting meal.
All the servers tend to be a little too cheerful, way to many people stop by
to ask how everything is, and the service can be a tad slow. But that's the
whole point; it's the first time the whole crew has worked together, and the
cooks are still trying to figure out what goes on which plate.

It's a pretty good way to figure out if I ever want to go back again.

Mr. Wizard wrote:
> "Mike Van Pelt" > wrote in message
> ...
>> In article >, rms >
>> wrote: snip
>>
>> The real worst one was at a brand new Hungry Hunter on its
>> opening day: ,,,,,,,,,,,,,,,snip
>>
> There is one more commandment that Moses didn't
> think was important enough to include, never the less.....
> 11: Thou shalt not enter a restaurant before the thirtieth day,
> and he who enters on the first day must be stoned, or sumpthin'

Reminds me of Folks Folly in Memphis. Opening day they had a big 'to do'
and invited all the press. One person got a phone call; suddenly everyone
was leaving. Elvis Presley had just died which of course was a much bigger
media event than a new steak house.

The staff had to eat all the food (darn, hate when that happens!)

Jill

Mr. Wizard > wrote:

> "Mike Van Pelt" > wrote in message
> ...
>> In article >, rms > wrote:
> snip
>>
>> The real worst one was at a brand new Hungry Hunter on its
>> opening day: ,,,,,,,,,,,,,,,snip
>>
> There is one more commandment that Moses didn't
> think was important enough to include, never the less.....
> 11: Thou shalt not enter a restaurant before the thirtieth day,
> and he who enters on the first day must be stoned, or sumpthin'

Fortunately, I have never been one to take all Ten (or eleven) Commandments on
face value. Once when some friends and I were down in Center City Philadelphia
during our lunch break one day, we walked by the Hard Rock Cafe that was about
to open for business. An employee walked up to us while we were waiting to cross
the street and she asked if we would be willing to be guinea pigs so the newly
hired wait staff could get practice in on serving people and taking their orders.
We all agreed and we each had a great lunch and it cost us absolutely nothing.

On 27 May 2004 00:08:55 GMT, Mike Van Pelt wrote:

> In article >, rms > wrote:
>>Harry Demidavicius wrote:
>>The worst transgression I have ever experienced at a restaurant
>>was after ordering the "swordfish special" at the Landmark on
>>Chincoteague Island. ...
>
> I've had two particularly bad ones - one, (using the word
> "restaurant" loosely) was at a Sizzler. I've never liked the
> place. Everyone else wanted to go there, so, grumbling, I
> allowed myself to be dragged along. They had a baby-back ribs
> special, so I ordered that. It was smallish ribs, but *not*
> baby-back, and they were not barbecued. They had been baked in
> what seemed like, heaven help me, Shake-n-Bake with Lowrey's
> Seasoned Salt.
>
> I have since laid down the law: No I Will Not Enter A Sizzler.
> If You Must Go There Take Me Home First.
>
> The real worst one was at a brand new Hungry Hunter on its
> opening day: (1) order the advertised prime rib special, wait
> for over 30 minutes to be told they were out. (2) order filet
> instead; after my wife was done eating, it arrived, a lump of
> gristle I couldn't even saw through with the steak knife.
> (3) Try for scallops. Get cold, raw scallops. Very cold.
> Crunchy un-thawed ice crystals in the middle. It was a couple
> of years before I would consent to enter any Hungry Hunter
> again, but they've been fine every time I've been to one since.
> That one must have been going through some very bad opening-day
> problems.

This may not be a transgression, but it was a bit strange. At a very nice
restaurant in the Mountains, after a meal our waiter invited my wife and I
out to his truck, where he opened his cooler and gave us each a beer and
then commenced to run down the ownership of the restaurant. His main
complaint was the owner's wife who worked also as a waitress shared the
tips with the rest of the wait staff.

The next time we went to that restaurant he wasn't there.


--
JakeInHartsel

Food, The Art Form that You Can Eat

On Wed, 26 May 2004 20:29:55 -0600, Glenn Jacobs
> wrote:

> His main
> complaint was the owner's wife who worked also as a waitress shared the
> tips with the rest of the wait staff.


Why on earth would he complain about that? Did he divulge?


Practice safe eating - always use condiments

On 27 May 2004 00:08:55 GMT, (Mike Van
Pelt) wrote:

> The real worst one was at a brand new Hungry Hunter on its
> opening day: (1) order the advertised prime rib special, wait
> for over 30 minutes to be told they were out. (2) order filet
> instead; after my wife was done eating, it arrived, a lump of
> gristle I couldn't even saw through with the steak knife.
> (3) Try for scallops. Get cold, raw scallops. Very cold.
> Crunchy un-thawed ice crystals in the middle. It was a couple
> of years before I would consent to enter any Hungry Hunter
> again, but they've been fine every time I've been to one since.
> That one must have been going through some very bad opening-day
> problems.

I've only had hamburgers at sizzler (haven't been there in
yeaers) and never have been to Hungry Hunter... yes, there
is one nearby.

That's what's wonderful about living in a true urban area.
You're not held hostage to chains.


Practice safe eating - always use condiments