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Posts: 12063
04/18/2014 9:22 PM
The TerminatorNot Liked '12
Jazzswimm wrote:As a server who has worked in four restaurants I don't mind how someone orders their food. My biggest annoyance is people who don't understand what the different terms mean as far as restaurant chefs are concerned. Here is what we tell guests who ask:Extra Rare or Blue - Very red and coldRare - Cold red center, softMedium Rare - Warm red center, firmerMedium - Pink and firmMedium Well - Small amount of pink in the centerWell - Gray, brown throughout - no pinkVery Well - Blackened throughout, hardAlmost every restaurant follows this with the exception of some high-end steak houses which refuse to cook anything higher than medium well. Some servers I know will also ring in well done steaks as medium well to avoid getting a comp on one of their checks since some people mistakenly believe a well done steak will come out with a little bit of pink. That's why some guests who truly want a well done steak have to tell the kitchen to burn it in order to get it cooked the way they like.I hope this helps people get the steaks they truly want when they go out to eat.
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