[thechat] Presentation of food

Ben Dyer ben_dyer at imaginuity.com
Fri Jan 31 09:30:01 CST 2003


At 03:11 AM 1/31/2003, you wrote:
> > The worst steak I've ever had in my life was at a high-dollar restaurant
> > (read: $40, 8 oz. steak): cold, blood red, crunchy on the outside, chewy on
> > the inside, all fat.
>
>how did you ask for it to be cooked?

Medium or Medium Well, depends on if I know how a restaurant will cook a
steak.  Many restaurants won't cook it less than medium anyways for health
reasons, which is why I was surprised when it was blood red.

>Did you send it back? (try that in your average branded chain...)

They offered to "warm it up."

That's about the service level I expect of a Steak & Ale, not an expensive
place.

I was wondering about this, though: how many expensive restaurants get
repeat business?  I mean, maybe for business clients, but how many
restaurants do you end up going to only once?  If you know you're not going
to get repeat business, why bother with the service, maybe?

/me shrugs.

--Ben




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