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Just had a customer order a Beef Tenderloin well done. - Page 2

post #31 of 37
Quote:
Originally Posted by Meezenplaz View Post
 
Quote:
Originally Posted by Grande View Post

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.

Well that's all true in principle of course.... but just wait til you get a well done tenderloin or tri tip come back

through the pass with the complaint that "its too bland", "too chewy"   or "meat has no flavor". :suprise:

I understand that. I also think that situation is an uninformed/trained server.

If we get an order that we know just won't be successful, I demand the sales staff explain the ramifications or results at least 2 times. Just yesterday I drafted a letter to a customer to explain that her order would just not work. She insisted on having a cheesecake for her wedding cake. I offered to sub out a piece of the cutting layer with cheesecake, She insisted on no precutting and covering.

She saw it on TV or magazine. I would have referred her off but we did both her sisters cakes and the mother is a sweetheart. I didn't write to cover my ass, I just did not want to feel bad when they tell me it was a disaster. It's outside and I know the servers cannot cut it properly. They'll be spooning it onto plates. I've talked to her mom and hopefully she'll get the daughter to reconsider. 

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #32 of 37
OK. ... I'm not at all ... by any means ... arguing with the last point made. I'm just telling of a time that I had the best wedding cake I've ever enjoyed.

It was the wedding of my wife's niece. The food was over-the-top out-of-bounds garbage. Suck-city. Bleck!!! However ... the wedding cake(s) were maybe 25 cheesecakes, numerous flavor-styles, all laid out on a bunch of serving tables. People could just pick and choose. It was wonderful.

On another note ... Iced Tea is a wonderful dinner drink. Nobody with any clue would think otherwise.
post #33 of 37

All I drink is iced tea.  I quit the hard stuff years ago.  I liked it but I like living more than I like drinking...although it's very close!:lol:

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #34 of 37
Quote:
Originally Posted by IceMan View Post

OK. ... I'm not at all ... by any means ... arguing with the last point made. I'm just telling of a time that I had the best wedding cake I've ever enjoyed.

It was the wedding of my wife's niece. The food was over-the-top out-of-bounds garbage. Suck-city. Bleck!!! However ... the wedding cake(s) were maybe 25 cheesecakes, numerous flavor-styles, all laid out on a bunch of serving tables. People could just pick and choose. It was wonderful.

On another note ... Iced Tea is a wonderful dinner drink. Nobody with any clue would think otherwise.

That works and I suggested it. I even went so far as to offer a fake cake with her decor. Maybe inset a piece of CC for the cutting. Then have precut out of the kitchen. Or even a CC on each table with decor as a centerpiece.

If that stacked CC sits outside, even if it's chilly, there is no way the servers will be able to get a nice portions out of it. They would be better off serving it with ice cream scoops.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #35 of 37

Not saying I ever did this, of course, but a short dip of a  prime rib slice in some really hot au jus knocks the red out in about 20 seconds.

Just sayin'.

 

Don't jump on me, kind people.

 

Probably shouldn't have written this...

post #36 of 37

Except it doesn't really work on a thick cut. Sure, it takes the red out of the surface, but once the customer cuts into it the blood is there if it's under cooked..

post #37 of 37

Yep, I know.  Won't work for the thick filet. 

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