[thelegges]

[I]

Originally Posted by mtdjed

For a steakhouse to have "Market Price" on a menu for a $54 steak is a copout. If their steak is so good as to merit a $54 price, be proud to show the price. I don't think I should have to call a manager to complain about not having baked potatoes and substituting mashed potatoes. If they are so inept that they allow this to happen, they know it and should comp the whole meal.
If they have "B" cooks on Monday night, they know that. If their cooks serve a well-done steak when medium rare was ordered, they have just ruined the whole dining experience, not only for the one person, but the entire party. Suggestions that one should contact the manager instead of mentioning on TOTV may be someone's way of handling the situation, but comping for poor service never changes the dining experience. Quality control after the fact is wrong. Training cooks, servers and managers to do it right is the answer. A server who takes the order should be able to distinguish between medium rare and well done, as should the cook and manager.

Poor service is just that, and if the poster chooses to share that, it is valid even if not brought to managements attention.

So you want your server to use a thermometer, place their finger on your steak to feel how the steak bounces back, and then have the manger do the same all before you cut into the steak. Or is the server that talented she can just look at a steak to gage if it’s mid rare. We must have some very talented waitstaff. Maybe they can guess everyone’s weight while their at it.