Had a customer send back a medium-rare steak 3 times at my last shift

She kept saying it was 'too raw' even after I watched the temp probe read 135, then pulled her into the kitchen to show her the thermometer so she could see for herself and she still asked for a well-done, has anyone else dealt with a guest who just refuses to trust the numbers?

3 comments

3 Comments

julia_miller241mo ago

The whole "showed her the thermometer" thing is such a power move and honestly it almost never works with someone who's already made up their mind. I think some people just have a mental block about seeing red in meat, like they genuinely can't get past the color no matter what the temperature says.

lee7225d ago

and the thing nobody TALKS about with this is how the color thing is actually MORE of a problem with certain cuts of meat. @julia_miller24 I'm talking about like a porterhouse or a t-bone where that dark red near the bone NEVER really goes away no matter how long you cook it. people see that and FREAK out even though it's totally fine. my neighbor swears she only eats "well done" steak but she'll devour a rare burger no problem because the color is different. it's like the brain decides what looks "safe" based on the food type not the actual doneness. drives me crazy.

lopez.karen1mo ago

My mom is exactly like that with chicken and it drives me crazy every time.