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Eating Steak On Rare Occasions

| Right | June 16, 2011

Customer: “I would like the 12 oz. New York Strip.”

Me: “Excellent, sir. How would you like that prepared? There is a description of all of our options on your menu.”

Customer: “Rare! And I mean extra rare! I want the cow to still be mooing on my plate!”

Me: “Alright, sir. We can do that for you. Would you–”

Customer: “I need you to write extra rare! I want it dripping blood. That is how a real man eats steak! That burnt stuff isn’t for real men! Extra rare!”

(This continues for a few minutes, until I assure the customer that I will speak to the manager in order to be sure that his steak is extra rare. I put in an order for a ‘Black and Blue’. This steak is more rare than the usual; the inside is cool and the outside seared. As promised, I tell the manager about the customer’s specific request. After I serve the food, I get flagged down by the customer.)

Customer: “What is this? This is cold! How long has it been sitting there?”

Me: “Sir, I assure you I brought your dishes out as soon as they were finished.”

Customer: “Then what is wrong with your cooks? They don’t bother cooking my food? Why is it cold?”

Me: ”Sir, you ordered your steak to be extra rare. As it explains on the menu, this means that the internal temperature of the steak will be cool.”

Customer: “What is wrong with you people? Who wants a cold steak? I never said I wanted a cold steak! I saw extra rare! That means the middle part is pink and hot! Who can eat this raw cold
stuff!”

Me: ”I apologize for the misunderstanding, sir. I can alert the management and have them make another steak for you.”

Customer: “No! I am not eating anywhere that sells food raw! This is disgusting. You people should be reported! Come on honey, let’s go to that sushi place next door!”

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