Taking the Temperature
In my recent restaurant travels, I’ve noticed a disturbing trend: servers failing to ask diners to what temperature they’d like their meat cooked. When this happens to me, I usually don’t interject, especially if I’m trying to evaluate the service. And, after all, some kitchens don’t care how you want your lamb, duck or steak cooked because the chef wants to cook it how he thinks it’s best.
But when this little glitch in service is just forgetfulness or laziness, it often means that I’m served something medium or even well, and whatever potential for deliciousness the dish once had is ruined. Because, like most food lovers, I want it medium rare. If you’re also particular, pipe up.
Image, photos.com
May 4th, 2008 at 3:33 pm
just found this blog.you are so honest with your reviews and thoughts about a place.i take all your comments to heart and trust you will steer me in the right direction for my dining delights thank you
May 4th, 2008 at 7:26 pm
If you believe that waiters should ask the temperature when serving duck and lamb, then you do not understand the industry you are writing about. This is not beef or tuna, these are proteins that if cooked a degree to far, they can be hockey pucks. Any customer can speak up if they desire the food to be cooked more well done, but do not forget the fact that they are about to spend a lot more than a typical buger costs, and most likely know the care it takes to cook these dishes. Besides…you need to relax a bit. I’ve read your reviews and you seem as a bit pretentious and not willing to roll with it, or relate to your server.