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".
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.