When The Kitchen Staff Are Winging It

I worked at a pretty high-end steakhouse. One evening, a woman ordered her steak “butterflied,” which essentially means cutting it to make it thinner so that it cooks faster.

When I brought it to her table, she immediately flipped out.

Customer: “What is this?”

Me: “That’s your steak, ma’am.”

Customer: “I asked for it butterflied!”

Me: “It is butterflied.”

Customer: “Then why doesn’t it look like an actual butterfly?”

I explain what “butterflied” means in cooking.

Customer: “Yes, but why doesn’t my steak look like a butterfly?”

Me: “Because ‘butterflied’ refers to how the steak is cut, not the shape it’s served in.”

Customer: “No. Take this back and bring me the real butterfly steak.”

I s*** you not, the chef and some of the guys in the kitchen decide to have some fun. One of them holds up a picture of a butterfly on his phone while the others carefully carve the steak into the shape of butterfly wings.

They send the exact same steak back out, now with about twenty-five percent of the meat cut away.

Customer: “There! That’s what I ordered!”

The woman was much happier to pay the same amount for less steak.

The chef’s dog greatly enjoyed the offcuts when he got home.