Sir_Loin_of_Beef
Chef Extraordinaire
Why do steakhouses ask me to cut my steak right away?
It's an insurance thing. They want to make sure you are capable of handling sharp implements without hurting yourself.
Why do steakhouses ask me to cut my steak right away?
Funny how we all think differently. I've never had anyone ask me to cut into my steak at a restaurant, and never thought about it. But, I'm with Margi on blue steaks (the first time I heard that description for very rare I cracked up)(It was a French waiter in Hawaii, if I asked for my steak blue around here they'd ... well, they already think I'm a little crazy, this would erase all doubt). I want it seared on the outside, warm through, and that's it. Anyway, I'd prefer the waiter ask than to have to return the steak. You can put an undercooked steak back on the grill, but you cannot uncook a too-well-done steak. SO I never bother to return a steak that for me is over-done. By the time I get my meal, the rest of the table is done. If it is a place I plan on returning, then I make my displeasure known to owner, manager, or maitre d' (I've finally lived somewhere long enough that I can actually wait and do this at a different time so I don't cast a pall on our dinner party). If I'm just passing through, I don't bother. A waiter asking me to cut into it might actually give the restaurant time to grill me another steak (or put someone whose might be under-done back on) before the entire table is finishing their meal.
I rarely do a good steak at home simply because the quality of the steaks is better at restaurants, and since I don't do them often at home, I'm worse at judging the steak's done-ness than any restaurant!
I can't see finding a waiter's "Is everything OK?" as an insult. It sure as heck beats having a person at the table wanting another drink and having to crane your neck to find your waiter. If I didn't want the attention of a waiter, I'd eat at home. I like eating out, and want that attention.
Now, this is with the understanding that I'm not talking $100+/plate restaurants where you have a waiter dedicated to your table or maybe one other, with no turnover, and all the chefs are that, high end. There's no place like that in the entire tri-state area (and, yes, I've been to them).
And, Margi, I LOVE steak tartare and carpacio.
Hammster said:And why I wouldn't order steak at Red Lobster.
If you have to ask me to do the chef's job, then I don't need to eat steak at your establishment.
Just last night we had steak at a fine dining place here in Idyllwild. Not a word was mentioned or a question asked about doneness of the steak. And, yes, I know Red Lobster isn't a fine dining place, but they should still employ people who can properly cook meat. It ain't that hard, really.
Believe it or not, I go to Coco's for their meat. They cook it right every time. Seriously, it ain't hard. Now, veggies there are another issue. Yeesh.
I had never experienced a questioning by a waiter or waitress as to how my steak or meat, was ... Normally, in Spain: the waiter or waitress stands away from the table --- and observes ... if not too busy with other tables ...
i should add that i've never been asked to cut into a steak when it was served unless it was the second one they'd brought because of a problem with the first one.
however, almost all good waiters will ask if everything is ok, or better yet is everything to my liking, after they've seen you take a few bites of whatever you've ordered.
Gourmet Greg said:It's too bad that restaurants don't have a "call waiter" button similar to the airline "call stewardess" button.
I like the French term, saignante, it means bleeding. That's how I like my steak.
In the USA, wait staff are paid minimum wage and thus, depend on tips; in the EU ( European Union ) this does NOT exist.
It's too bad that restaurants don't have a "call waiter" button similar to the airline "call stewardess" button.
Frank,
Thanks for post and feedback. However, I do not understand what you mean by paid server minimum which is half of the National wage.
Well, this is truly uncool.
MC
Ouch.. I just had a look. When I was a waiter it was half the Federal minimum wage of $4.26/hr or $2.13/hr.
It is STILL $2.13/hr.. with the Federal minimum at $7.25/hr.
States and other municipalities can have a higher minimum.