From Not Always Right: Why We Rarely Serve This
A front-of-house coworker comes up to me at the kitchen entrance.
Coworker: “They’ve asked me for a medium rare chicken breast.”
Me: “No. We don’t do that.”
Coworker: “Oh… why?”
Me: “Chicken has to be cooked. It can’t be served rare in any form. Red is dead when it comes to chicken.”
The front-of-house coworker goes away and then comes back.
Coworker: “They say they’re willing to risk it.”
I actually follow them to the customer, and we have to have a conversation as to why that’s not something I’m willing to do.
Customer: “I’ve never had medium rare chicken; I wanted to try it.”
Me: “There’s a very good reason you’ve never had it. Anyone who would make it for you really doesn’t like you.”
NOT my story.
May 28, 2018
July 19, 2017
July 26, 2017
August 28, 2017
September 05, 2017
September 06, 2017
September 07, 2017
November 09, 2017
November 29, 2017
From Not Always Right: Why We Rarely Serve This
A front-of-house coworker comes up to me at the kitchen entrance.
Coworker: “They’ve asked me for a medium rare chicken breast.”
Me: “No. We don’t do that.”
Coworker: “Oh… why?”
Me: “Chicken has to be cooked. It can’t be served rare in any form. Red is dead when it comes to chicken.”
The front-of-house coworker goes away and then comes back.
Coworker: “They say they’re willing to risk it.”
I actually follow them to the customer, and we have to have a conversation as to why that’s not something I’m willing to do.
Customer: “I’ve never had medium rare chicken; I wanted to try it.”
Me: “There’s a very good reason you’ve never had it. Anyone who would make it for you really doesn’t like you.”
NOT my story.