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The customers know what they want, they sometimes use the wrong words. If their idea of medium rare is our idea of medium then we should try and match up what they're trying to say with what we are providing to them. Politely and with respect of course.
Well said, however that very small window that back of the house has with the customer is too small to know this. The customer asks for medium rare, the kitchen makes it so. The customer sends it back to be cooked a little more because they don't agree with the kitchens definition of temperature. How then, can the kitchen know any of this beforehand?
