Andy wrote:
> Becca,
>
> A couple questions?
>
> Speaking of doneness, are the gaucho chefs adept at cutting a serving from
> the middle of the sword? I guessed they just serve the lowest on the sword
> portion.
>
> Looking over the menu, they show 15 different sworded meats. I watched the
> various named meats they serve. Is there a shortcut to get what you want
> quickly? I know barking out loud is out of the question. Something like
> putting a playing card with a meat's picture or name on it next to the
> disk?
>
> Thanks again!
>
> Best,
>
> Andy
>

He will put the meat on a platter, and cut the meat until you find a
piece that is done to your liking. He will serve everyone at your table,
then the meat goes back on the skewer and he serves the next table.


The meat cooks on rotisseries and when the meat is ready, they bring it
around. A couple of gauchos are serving meat simultaneously, walking
from table to table. If you are in a hurry, ask them for the meat you
would like and they will bring it out as soon as possible.


Becca