[Caralien]

Is there a tactful way to mention to a chef that a dish (or dishes) is perfectly cooked and presented, but completely flavourless and lacking even basics such as salt and pepper (which are rarely on tables with cloths)?

I think you just stated how it should be said. If anyone in this business can't take a little criticism, they are in the wrong profession. If you don't recieve feedback from your guests, how do you improve and grow? I would just tell whatever Chef you are referring to exactly what you asked here, if they are upset, then don't go back.

good for you andrew. I agree. Just say what you think. I realize there are huge egos involved.... but constructive criticism is very valuable.

I often test out things on my boyfriend and he's very constructive and HONEST>

It'll help later... before people don't come back.

i dunno, i say nothing. because once i did return something, it was spoiled. bad. i was asked, not to politely, to leave!
i chalk it up to experience.

taste is so subjective. people will order a med rare, get a med rare, but really want a med well.

aint that the triple truth?

If I ordered something and it turned out to be spoiled, I would not have to be asked to leave, I would leave on my own. Their is no reason to serve spoiled food. I personally check everything before I put it into the pan, broiler, plate, etc. It is possible to do it. You just train yourself. Their is absolutely no reason to be served rotten food.

I will reiterate, if you can't take a little constructive criticism, you are in the wrong business.

I know of some cooks AND chefs who take it personally when food is brought back and told it needs more flavor. Think about it, your in the kitchen preparing many, many meals throughout the night..without a single complaint, than one or maybe two or three come back with something as simple as it needs more salt. On the other hand a customer has every right , since they are paying for their meal..this is not burger king we're talking about. I agree Andrew that cooks need to inspect thier food that it is the best quality of meat or whateevr that is being used...but sometimes time and controlling cost plays a roll. I know of some chefs who would just cut a section of spoiled meat so that they dont have to throw it entirely away. I've also seen instances where old steak that smelled and was off-colored was just heavily rinsed and still used. Throwing away 10 fillet mignons will cost over a hundred dollars in profit. It's too bad we have SOME chefs like that!
But if you get served spoiled food, get up and leave and make a complaint to the manager to ensure this wont happen to anyone else!!

You should take it personally when you get a complaint about your food. Every dish must be right, no exceptions. If you don't hold your self to these high standards, then you become mediocre and fail.

[shahar]

It may sounds crazy but at restaurants where I got problematic food(not spoiled, but let's say with hair, or overdone), if the the situation got cleared proffesionaly I went out with a better feeling about the place.
Mistakes happens, I've been on the line long enough to know. The shouldn't but happen. If you give the guest proper treatment, take the dish without arguing, sometimes with an attantive crew without even the guest complaining, he'll know he's in good hands and will return. Make sure mistakes doesn't happen, but always make sure the customer will enjoy himself. Be attantive.

[Jim]

Andrew - you couldn't have stated it any clearer! Let's face it, it may not be the best experience to have food return from a table. However, anybody (chef, cook, teacher, mechanic) must push themselves to achieve perfection... if you do not strive for perfection, you will certainly not stumble upon it. When a dish returns there is one of two reasons 1. It really is not what it should be and should be fixed or 2. It is as described and the customer has other expectations,right or wrong. In either case, a swift and immediate fix is necessary... not a temper tantrum.

Exactly.