Chef Forum banner

Just had a customer order a Beef Tenderloin well done.

6K views 36 replies 18 participants last post by  raibeaux 
#1 ·
Should I substitute ketchup for the demi-glace?
 
#4 ·
Make sure it's from the head section.
/img/vbsmilies/smilies/lol.gif/img/vbsmilies/smilies/lol.gif/img/vbsmilies/smilies/lol.gif And just up on the broiler and stand on it while it's cooking. Remember, nothing sets off a fine steak like some catchup!
 
#5 · (Edited)
      This may be the right time to bring this up. When you get an order for well done, isn't it possible to steam the meat and then mark it on the grill?  My thinking is that this way the meat is not dried out but should look grey throughout. I think a small Chinese bamboo steamer would do the job perfectly and very quickly. 

     I have never had the opportunity to try this out but I've always thought it would work. 

     Customers ordering well done are most often turned off by the sight of blood and pink meat. If the meat looks well done, they should be happy. 
 
#6 ·
As long as they realize that they are expected to pay ... and they do pay like any other diner ... where is there any problem?
 
#7 ·
As long as they realize that they are expected to pay ... and they do pay like any other diner ... where is there any problem?
Geez, IceMan- you're no fun!/img/vbsmilies/smilies/lol.gif Making fun of stupid orders is a time honored tradition in the kitchen! Chefmc never in any way implied that he or she refused to comply with the request. I think it's fair to poke fun when a customer takes the most tender and expensive cut of meat and requests it prepared in a way that leaves it about like a two dollar ball tip steak.
 
#8 ·
Everybody rolls their eyes and screams inside when a customer asks for well done.

The first emotion, is to "kill the beast"....

get an attitude......

"That stupid so and so.....I'll show him/her...."

But it really is a challenge to cook a steak well done and keep it from drying out. It can be done, but so few cooks take the time to understand.

Ego and temper get in the way.
 
#9 ·
Phaedrus my friend ... I WAS poking fun.

Plus ... On top of that ... YES, I can cook well-done and still yet moist.

We work in kitchens ... It ainte rocket surgery.
 
#11 ·
I'm pretty chill about doing whatever a customer wants if it's possible to do.  They pay my paycheck after all.
 
#12 ·
I always make sure my servers know if a tenderloin is ordered well done they automatically aks if it is ok to be butterflied. If not they let the customer know that 20 to 25 mi utes is the cooktime for it. Usually there are other diners at the table and nobody wants to make everyone else wait so we end up butterflieng it. Sear it hard or mark it nice and either finish it in the oven on a sizzle platter w some demi on it or on the second shelf of the broiler that is lower temp for finishing grilled fish and resting meat. Yes it is absolutely ok to call them a hillbilly and make jokes about a 1 and catsup so long as that type of stuff never makes it to the dinign room. If someone is willing to pay to eat your food they deserve fair treatment at the table. In the kitchen different story.
 
#13 ·
They pay for it they can have it any way they want it. It is not easy cooking meat well done and get it to be nice, it requires a longer slower cooking. I think it should be looked upon as a challenge. I remember having a cook off for a Head Chef job once, I had to do a duck breast and boss wanted it well done. After initial swearing and looking for a dog to kick( I am a chef after all) I got on with the job and managed to produce very succulent well done duck breast and got a position! ). 
 
#14 ·
Many years ago I was working at a place with a 36oz porterhouse, it was a 40 minute cook time to fire one well done properly, they pay and I'll play.

@dcartch I'm more a Monet and Stag's Leap buy but 2 buck chuck will do in a pinch [emoji]128526[/emoji]
 
#18 ·
Anthony Bourdain when he was running the kitchen at Les Halles, would supposedly grab the oldest, most crusty dried out piece of meat he could find in his walk in when someone ordered beef well done, no matter what cut. In the end it doesn't make a difference, does it?
Will not work with my friend.

He orders his steaks medium rare. When the steak comes, he tells the waiter, "Oh, sorry, I changed my mind. Can you make my steak well done instead?"

dcarch
 
#19 ·
Screw that. Tell them you won't cook a beautiful piece of meat like that past medium (hell, if even there), if they don't like it hit the bricks. So what if word gets around? Business would probably pick up.
Hmmm. That's an intresting outlook on customer service. I don't think I'll be putting it into practice anytime ever. I've always prepared food to service my guest, that way they continue to service my bank account.
 
#22 · (Edited)
Too wonderful for words....

My advice would be to buy some Ryan's Family Steakhouse gift certificates and hand them out when this happens... as you usher them out the door.  

Good God, you certainly don't want them coming back.  Most of these idiots order iced tea to drink (shouldn't even be available) along with their well-done steak.  If you'd like to up the gross margin a little bit then save a table for somebody who might have a few drinks before ordering and then have a couple bottles of wine with dinner and dessert.

Of course, none of this matters if you're turning each table four times a night in a second-rate hash house.
 
#24 · (Edited)
What could possibly be wrong with someone ordering iced tea? In the city where I live you get your iced tea like water. The restaurant usually has their own version of fruit flavored iced tea. Some places you have to ask for plain water. Before you say it, I can tell you I don't dine at places like Ryans. It is also possible to have some iced tea and still order wine later. I never order anything alcohol when I'm dining with strangers. I order iced tea just to respect anyone who might be in a program or recovered.

We chose to work in a SERVICE industry. It's not a intermittent SERVICE industry. 

If we're out for steak and I don't want to eat a Fred Flintstone portion I always ask if the Chef has tails. I really like charred or black and blue tails and because of the size usually arrive going to well done. The more char the better. There is no loss of flavor, moisture, or tenderness.

I understand how you feel and there are many Chefs who feel the same. Usually those are the Chefs that let the broiler cook to throw a steak in the fryolator after marking.
 
#26 ·
Why force(or try to) someone to feel like they need toorder medium or below if they won't enjoy it? They whole point of this is that people should enjoy what they order. But i agree a well done filet os a waste of money. Strip loin or rib would eat much better.
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top