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Old 08-26-2011, 12:13 PM   #11
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There can be many reasons somebody sends things back. Subsequently, there are many reactions to this. If it is a problem with the way it was prepared, then you have to take the blame. Sometimes you miss things and or something in it wasn't prepped right. Then you have to give the customer credit and try and please them. If they send something back that is perfectly good and done the way you like, but just "don't like it" for some reason, then I usually say, too bad. That is our offering, and if you don't happen to like it, take responsibility and either eat it, take it home and give it to somebody else, or throw it out. I don't care. But you can't expect to get your money back when there is nothing wrong with the dish. They should ask questions before ordering to see if there is anything about the dish they may dislike. I don't think the restaurant should take the loss.
As far as compliments go, I feel good about it, but feel that I shouldn't be suprised because I have worked long and hard to hone my skills and after years of cooking, I should be able to produce something above average every day.
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Old 08-26-2011, 01:03 PM   #12
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Originally Posted by Kayelle View Post
I'm not a chef, but I saw a hidden camera with a disgusting report on one of the news magazines of what some chefs do to returned food. I could hardly believe my eyes, but there it was. I'm sure I'm not the only one here who saw it.

That was lovely that you were given a dessert for the compliment!! Very classy of the chef, and smart too. I'm sure you've told local people about the nice experience at his place.

Yes, I tell everyone about how good the food and service is there.

I saw that report and it makes you think.... I've always been one that would rather just make do with what I got if a mistake was made, lol. I've always be leary about sending back food. If I have to, then I am as polite as I can be about it.
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Old 08-26-2011, 01:07 PM   #13
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That's a shame. No chef with any class at all would do anything nasty to someone's food.

The chef who trained me would always fix the perceived problem and then deliver the new plate to the customer for their approval. If still not satisfied, he would offer to make them anything else on the menu at no cost to them. That's class.

It is a shame but it happens more often than you think. A friend of mine use to work in a cafe where it would happen. She only worked there until she found something else (she was a server). She was too afraid to report it...
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Old 08-26-2011, 01:23 PM   #14
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It upset Henri when someone complained. It happened very, very seldom, and he would get upset and start mumbling in French while he tried to make the dish in a manner they wanted. It was usually just a small difference, but he could always tell what they expected from their description of what they didn't like.

He would tell me; "My medium well may be their well done. If that is the problem, then I will make it as they like it!"

He would be a wreck until they left. He had a place he could stand where he could see them, but they could not see him. He would task another chef to do his cooking while he watched them finish their meal. If they continued to *look* upset, he would put his suit jacket back on and politely ask them if he could do anything more for them.

If they remained upset with the meal and left that way, Henri would be a bear for the rest of the night! Talking under his breath in French and slamming things in the kitchen. Everyone on staff knew to just stay clear of him when he was upset like that. It upset him greatly when someone didn't love his food.

LOL, I had to send a steak back once. Didn't want to but the waitress made me. She knew I had ordered it well (I know that's looked down upon, lol). It was practically mooing when it came out. I stuff my fork in it and blood puddled the plate. Well, it went and came back not much different. So I wasn't eating it (wasn't about to send it back).

The cook came out and asked me why i wasn't eating it, lol. I told him it's still extremely rare and I didn't want to send it back. He took it again (i didn't even ask him too) and he was annoyed. It came back burned, lol. So I just let it sat there (I was with friends who were eating). Would you believe he came out again and asked what was wrong with it...lol. I told him don't even worry about it. He kind of huffed off. I just didn't go back.
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Old 08-26-2011, 02:27 PM   #15
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Originally Posted by jusnikki View Post
LOL, I had to send a steak back once. Didn't want to but the waitress made me. She knew I had ordered it well (I know that's looked down upon, lol). It was practically mooing when it came out. I stuff my fork in it and blood puddled the plate. Well, it went and came back not much different. So I wasn't eating it (wasn't about to send it back).

The cook came out and asked me why i wasn't eating it, lol. I told him it's still extremely rare and I didn't want to send it back. He took it again (i didn't even ask him too) and he was annoyed. It came back burned, lol. So I just let it sat there (I was with friends who were eating). Would you believe he came out again and asked what was wrong with it...lol. I told him don't even worry about it. He kind of huffed off. I just didn't go back.
I've known people who will only eat a steak that is cooked to the point where it's so well done that it's tough as nails and dry as a bone. I've never quite understood how they could like it that way, but there are as many different food likes and dislikes as there are people in the world.

I've never eaten a flame cooked steak that was very well done, that wasn't also tough and dry. It's the reason most chefs hate to have to cook one that way.

My late wife ate hers that way and I always tried one small bite of hers and never liked it. I file it under; "To each his/her own" and leave it at that.

It's like undercooked eggs where the white is still runny. Gag me out! Some people love them that way!

If you specify to the waiting staff that you want your steak with absolutely no pink or red anywhere in it, that usually results in a very well done steak (the first time). Then, when it is served, make one cut into the center of the steak to check while the server is still at your table watching. If still underdone, tell them you wish to order a dinner salad and nothing else. In a reputable restaurant, you will not be charged for the steak dinner, but only the salad you ate.

If they insist on your paying for the steak, ask for it to be placed into a "Doggie Bag" and consider it a lesson learned for the price of the meal and never return. Then tell everyone you know about it.
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Old 08-26-2011, 02:51 PM   #16
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Originally Posted by Timothy View Post
I've known people who will only eat a steak that is cooked to the point where it's so well done that it's tough as nails and dry as a bone. I've never quite understood how they could like it that way, but there are as many different food likes and dislikes as there are people in the world.

I've never eaten a flame cooked steak that was very well done, that wasn't also tough and dry. It's the reason most chefs hate to have to cook one that way.

My late wife ate hers that way and I always tried one small bite of hers and never liked it. I file it under; "To each his/her own" and leave it at that.

It's like undercooked eggs where the white is still runny. Gag me out! Some people love them that way!

If you specify to the waiting staff that you want your steak with absolutely no pink or red anywhere in it, that usually results in a very well done steak (the first time). Then, when it is served, make one cut into the center of the steak to check while the server is still at your table watching. If still underdone, tell them you wish to order a dinner salad and nothing else. In a reputable restaurant, you will not be charged for the steak dinner, but only the salad you ate.

If they insist on your paying for the steak, ask for it to be placed into a "Doggie Bag" and consider it a lesson learned for the price of the meal and never return. Then tell everyone you know about it.
I usually will make one cut down the middle to see how done it is. I can stand a little pink but when it looks raw in the middle...can't do it.

When I want a good steak I usually go to Applebees. It's always the way you ask for it to be without being tough, my experience anyway. Not many people can cook a steak well done without making it tough, myself included, lol.

......runny eggs..eeeewww!!!
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Old 08-26-2011, 04:48 PM   #17
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Originally Posted by jusnikki View Post
I usually will make one cut down the middle to see how done it is. I can stand a little pink but when it looks raw in the middle...can't do it.

When I want a good steak I usually go to Applebees. It's always the way you ask for it to be without being tough, my experience anyway. Not many people can cook a steak well done without making it tough, myself included, lol.

......runny eggs..eeeewww!!!
When I want great steak, in my town, I forget about restaurants. I go to the butcher, and purchase steaks that I get to inspect, before they are cooked. Then I fire up the charcoal, season to my and my DW's, and kids if they're around, and cook to order. That's the only way I can be sure of the flavor and quality of steak in SSM. I can only dream of good steakhouse steaks. But that's OK. I don't pay steakhouse prices. I do have to do the dishes though.

Seeeeeeya; Goodweed of the North
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Old 08-26-2011, 04:53 PM   #18
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Nico makes Ramsey look like Paddington Bear.
Now that's a colourful image!!
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Old 08-26-2011, 05:01 PM   #19
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After culinary school, I apprenticed with a catering company owned by a woman who was an awesome chef in her own right; however, not the best people or management skills.

We had an order for food to be delivered to a go-kart park - the same meal on two different days. The first day almost all the food came back. Having been the lead on this, I asked if I should call to see what was wrong. She said no, but we are not wasting our time on these people - cover it all and send it back tomorrow instead of redoing it. This went against everything inside me but I had to go with my boss.

It turned out that only half the people showed up the first day and they had double the numbers the next day. But after getting not food-safe reheated day old food, the said not only would they never order from us again, but they would make sure everyone knew about it.

When I started my own catering business I made sure that I checked the good and the bad of every contract I took on.
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Old 08-26-2011, 05:10 PM   #20
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After culinary school, I apprenticed with a catering company owned by a woman who was an awesome chef in her own right; however, not the best people or management skills.

We had an order for food to be delivered to a go-kart park - the same meal on two different days. The first day almost all the food came back. Having been the lead on this, I asked if I should call to see what was wrong. She said no, but we are not wasting our time on these people - cover it all and send it back tomorrow instead of redoing it. This went against everything inside me but I had to go with my boss.

It turned out that only half the people showed up the first day and they had double the numbers the next day. But after getting not food-safe reheated day old food, the said not only would they never order from us again, but they would make sure everyone knew about it.

When I started my own catering business I made sure that I checked the good and the bad of every contract I took on.

At the least you got to learn from her mistake? It made you better for your own business...
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