That Will be a Warm, Pink Center
Posted June 23rd, 2007 @ 09:07pm by Erik J. Barzeski
Why, when you order steak - even if the waitress recognizes you as having been in several times before - must waiters/waitresses describe the way the meat will look after it's been cooked? Do people ever change their mind after hearing that medium-rare is a "warm, pink center" or that well-done is a "hot, brown center with chars on the outside"? Is it done to eliminate customer complaints? Or do people honestly not know what they mean when they're ordering a steak?
Donate Life
Posted 24 Jun 2007 at 11:09pm #
I imagine it is to eliminate customer complaints. Unfortunately, there doesn't seem to be a standard between restaurants on the degree of cooking terminology and the actual result. Just a couple seconds to describe the standards at that particular restaurant alleviates much confusion I imagine.
Posted 25 Jun 2007 at 3:10pm #
Pure and absolute habbit. When you take that many orders a day, as I'm sure any server out there does, it becomes an ingrained habbit. My wife worked at Chili's in college (so that was 6 years ago) and still calls dinner salads "din-h" (a dinner priced house salad).