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Debate: Should a short order cook remake a steak for free if the customer ordered it well done but sends it back for being dry?
Last Friday at my spot in Reno, a guy ordered a 12oz ribeye well done, then sent it back saying it was too dry and wanted a new one. My grill guy said no way, that's what well done means, but the owner comped it and told us to just do it. I get keeping the peace, but where does it end? Do you remake it, or do you hold the line and explain that well done equals well done? What's your house rule on this?
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carter.casey9d ago
Dealt with this exact thing last month and wanted to scream.
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