3 ms·
I witnessed the opposite in a restaurant in Switzerland. A friend ordered a steak but asked for it well done. The waitress asked if he was sure. He said yes. A
by lucozade 11y ago
I witnessed the opposite in a restaurant in Switzerland. A friend ordered a steak but asked for it well done. The waitress asked if he was sure. He said yes.
A couple of minutes later the French chef came out and remonstrated with my friend for about 10 mins. The essence of the conversation (neither spoke the other's language and the rest of us translating probably wasn't helping much) was whether it ought to be a crime to cook well done steak versus how far the human rights act applied to restaurant choices.
In the end we negotiated an agreement whereby the trainee would cook it and the chef wouldn't watch.
- stefantalpalaru 11y agoThere's a similar crime going on in Florence - people order a well done "bistecca alla fiorentina", not knowing that the meat has been dry-cured for at least 2 weeks in special refrigerators just so the proteins break on their own, making the meat perfectly digestible when cooked rare. There are no hygiene issues either, so people ruining that expensive dish with their foolish requests don't have any excuse.
- PeterWhittaker 11y agoSimilar. Utah. BBQ place. Woman orders her bison well done. The cook owner comes out, says he will not do that, she will have dust in her plate, not meat. Bison is just too dry. She insists. He says no. This goes back and forth just a bit, then he offers to cook her something else well done. IIRC, she accepted that offer. I really respected him for that (and agreed): Sometimes the customer is completely wrong and it is better for the owner for the customer to either change their mind or leave.