1/5 Kevin P. 4 years ago on Google
I
ordered
a
Medium
Rare
Rib-Eye
steak,
checked
my
steak
as
asked
by
the
waitress,
and
it
was
completely
rare.
I
sent
the
steak
back
for
more
cooking.
After
taking
into
consideration
the
possible
1
minute
back
to
kitchen
with
explanation
to
cook
and
one
minute
back
to
table,
my
steak
arrived
exactly
3
minutes
later.
I
was
unsure
from
the
looks,
but
I
made
another
cut
on
a
different
piece
needing
to
send
it
back
for
a
3rd
try,
but
I
showed
the
waitress
the
rare
meat.
She
returned
45
seconds
later
with
a
cooking
chart
showing
me
the
cooking
time
on
each
side
at
the
temperature.
I
tried
to
explain
all
pieces
of
meat
should
be
considered
differently,
again
discribing
to
her
how
a
cook
or
she
can
tell
rare
from
medium-rare
on
the
outside.
3
minutes
later,
after
the
3rd
attempt,
I
checked
and
showed
the
waitress
that
the
steak
was
cooked
exactly
medium-rare
just
as
I
explained
on
the
first
rejection.
Then,
after
this
the
manager
appears
asking
if
all
is
ok!
FIRST,
the
manager
should
have
been
the
person
to
bring
the
food
out
after
the
first
rejection,
not
the
waitress!
Then,
even
HE
would
have
seen
exactly
what
his
customer
could
see.
If
you
are
a
manager
of
FOOD,
then
you
should
get
involved
from
the
beginning!
Get
involved
with
ALL
returns!!!
This
restaurant
lost
TWO
first-time
customers,
and
placed
the
under-paid
waitress
in
a
very
bad
position
all
because
the
MANAGER
was
not
involved
from
the
beginning
with
his
restaurant!!!
Meanwhile,
of
course
there
was
no
tip
as
most
tips
are
shared
across
the
restaurant...
but
you
lost
2
customers
that
frequent
the
area
a
lot.