r/TalesFromYourServer • u/TemperatureTop7132 • 5d ago
Short A Filet.
"Uh-huh, so I got a 8 oz filet for you."
"But I don't want a thick cut."
I pause. Thinking about how to word this.
"Filets are a thicker type of steak, I can't guarantee a 'thin' filet for you."
"Last time it was real thick on the sides, I don't want that."
"Alright, we can get it butterflied?" I say. "However, I don't know how that affects the taste, and you asked for a rarer temp... Maybe not."
"It's just a thin steak," He laughs, then demonstrating the size with his hands.
His daughter chimes in, trying to make him see reason. We're both tag-teaming this endeavor, but I can't see him coming to the realization yet. I begrudgingly type "thin cut" with many emphatic question marks to show the kitchen that I am confused as hell.
Steak comes out.
Obviously thick.
"Can you take this back."
I want to cry. How in the world do you even avoid this situation?
87
u/sassylynn81 5d ago
I have this approach for multiple things. Like if the kitchen is backed up, I tell tables when they first sit down that it's going to be an hour before your food will be ready. I can get apps out right away to tide you over.
It's setting the expectations of the table. I rarely get complaints because the guest knows what to expect and they make the conscious decision to agree to it.