That Would Be A Mis-Steak, Part 3

I work as a cook. The restaurant is laid out so the kitchen and dining areas are separated by a counter, meaning customers can watch and/or interact with the cook. The waitress brings me a ticket for a customer by himself; he has ordered a steak cooked rare. I cook it and send it out.

Customer: “Ugh! This is raw! It’s way too underdone! I want it well-done!”

It’s fairly common for someone to order rare and mean medium-rare, or medium when they want medium-well. As there is such a huge difference between rare and well-done, even though I presume the customer ordered incorrectly, I turn to the somewhat new waitress.

Me: “How come the ticket said rare if he wants it well done?” 

Before the waitress can respond, the customer shouts:

Customer: “Well, I asked for it rare! Obviously, you should’ve known I wanted it well-done!”

Seriously?

Related:
That Would Be A Mis-Steak, Part 2
That Would Be A Mis-Steak