4/5 Zachary V. 11 months ago on Google
I
ordered
the
filet
mignon
with
the
lobster
for
my
birthday
on
May
15th
here.
Once
it
arrived
the
server
asked
to
check
my
medium
rare
steak
and
so
I
cut
it
in
the
center
to
check.
We
both
grunted
in
disappointment
when
we
seen
it
was
completely
cooked
throughout
so
the
cook
obviously
didn't
use
a
thermometer
or
watch
it
closely
if
he
was
guessing.
So
he
said
he'd
get
it
addressed.
Came
back
and
then
it
was
completely
raw.
So
I
again
mentioned
the
cook
needs
to
use
a
thermometer
so
he
doesn't
have
to
guess.
I
know
by
checking
temp
from
my
own
cooking
experience
it
takes
out
the
guess
work
in
which
I
seen
the
cook
struggling
with.
So
he
sent
it
back
now
a
2nd
time.
It
came
back
out
once
more
and
was
still
a
little
undercooked
in
the
center
so
it
needed
so
more
time.
So
now
the
manager
came
out
and
asked
what
was
going
on.
I
told
him
the
situation
and
that
it
was
obvious.
He
mentioned
the
cook
was
new
and
I
had
pulled
up
some
charts
to
show
them
as
a
good
reference
to
use
to
get
the
temperature
right.
He
pulled
out
what
their
chart
and
it
was
funny
they
were
practically
the
same.
I
asked
why
the
new
cook
wasn't
using
it.
So
he
said
he'd
personally
make
it.
With
the
troubles
I
was
suggesting
just
canceling
it
but
the
manager
insisted.
Once
it
came
out
he
had
the
thermometer
still
in
the
meat
and
my
brother
cut
the
center
to
check
while
I
returned
from
the
restroom.
Simply
by
the
look
I
could
tell
it
was
spot
on
and
made
the
point
that
if
the
cook
followed
his
instructions
I
would
have
never
had
an
issue.
Another
cook
made
my
daughters
steak
and
my
brothers
pictured
above
and
hit
it
spot
on
so
I
was
requesting
he
make
mine
but
the
manager
decided
to
take
over
after
the
3rd
sent
back
from
being
to
over
cooked.
Then
to
undercooked
twice.
They
did
give
me
a
complimentary
discount
for
the
troubles
and
a
small
cake
for
my
birthday
when
I
showed
my
id.
So
with
that
I
appreciated
the
corrections
made
to
the
cooks
downfalls.