On Jul 22, 3:06*pm, "Dora" > wrote:
> Pete C. wrote:
> > Metspitzer wrote:
>
> >> I like my steak "a little pink". *When I order, I say.....medium
> >> well, mostly well......barely pink. *At least 25% of the time, I
> >> end
> >> up sending it back to cook some more. *Even at the places I go
> >> frequently.
>
> >> It is always the manager that brings the steak back to the table.
> >> It
> >> is never a big deal, but I am wondering if there is some kind of
> >> "policy" to get the manager?
>
> >> There have been a couple of times when the waitress has said....it
> >> is
> >> easer to fix undercooked, so it seems reasonable to bring it back
> >> undercooked, but I really try to get them to bring it almost done
> >> the
> >> first time.
>
> > The correct way to order a steak is "walk it through the kitchen and
> > threaten to cook it". If you want your steak destroyed (little or no
> > pink), just say "burn it".
>
> I tell them I like mine still mooing.

A bit off topic, but:
Some places have a policy of not cooking burgers less than M
(Fuddrucker's), MW (Red Robin), or even less than well done--fast food
places where it'd be impractical, the vastly overrated Five Guys, or
places like O'Charley's where typically only people with really trashy
standards eat anyway. Many places have a warning on their menu, which
is fine, but any place who won't cook a burger less than well done is
no better than McDonald's or BK. I wish to heck we could get an In-N-
Out Burger here in StL. It'd more than make up for losing Del Taco,
which is saying a lot.

--Bryan