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How people order their steak
Topic Started: Apr 1 2018, 01:10 AM (431 Views)
Davis
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Fulla-Carp
Medium rare always. People who truly like steak tend to order it this way. Best cuts always go to restaurants, that is axiomatic. Sure you can save a little and get better value, but you are not getting the same as the best steakhouses do. Period.
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Rainman
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Fulla-Carp
One of my jobs when young (high school) was as a bus boy at a high end restaurant, specializing in steaks, seafoods. The waiters wore tuxedos, there was no menu, the waiter would let the patrons know what was being served in addition to the traditional entres.

Behind the scenes, the head chef was a sleazy bum, the assistant chef was a former Marine that hated life in general, the waiters were overbearing while making fun of the "guests" as they hated the social strata that dined.

As for steaks, there were steaks, and then there were VIP steaks. Two different freezers downstairs.
Would be interesting to know if that is still the case in upscale restaurants: overpriced food for the commoners, overpriced but outstanding food for the special people.

The VIP steaks were amazing. Plenty of times a person would not eat much of the steak (generally the females), us hungry peons had no issue devouring what was left over.

After witnessing what goes on behind the scenes, I swore I would never eat in a highbrow restaurant.

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Davis
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Fulla-Carp
But when it’s paid for by company expenses might you have a different point of view? Why do you think lawyers charge 400 an hour more? Overhead is expensive.
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xenon
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Senior Carp
Posted Image
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Mikhailoh
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If you want trouble, find yourself a redhead
:lol2: Looks tough.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Larry
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Mmmmmmm, pie!
Mikhailoh
Apr 3 2018, 03:33 AM
:lol2: Looks tough.
I cooked it....
Of the Pokatwat Tribe

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Aqua Letifer
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ZOOOOOM!
Rainman
Apr 2 2018, 11:40 AM
One of my jobs when young (high school) was as a bus boy at a high end restaurant, specializing in steaks, seafoods. The waiters wore tuxedos, there was no menu, the waiter would let the patrons know what was being served in addition to the traditional entres.

Behind the scenes, the head chef was a sleazy bum, the assistant chef was a former Marine that hated life in general, the waiters were overbearing while making fun of the "guests" as they hated the social strata that dined.

As for steaks, there were steaks, and then there were VIP steaks. Two different freezers downstairs.
Would be interesting to know if that is still the case in upscale restaurants: overpriced food for the commoners, overpriced but outstanding food for the special people.

The VIP steaks were amazing. Plenty of times a person would not eat much of the steak (generally the females), us hungry peons had no issue devouring what was left over.

After witnessing what goes on behind the scenes, I swore I would never eat in a highbrow restaurant.

I’ve worked in many—some nice, some not.

You just described how pretty much all restaurants work.
I cite irreconcilable differences.
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Mikhailoh
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If you want trouble, find yourself a redhead
Well, however others eat theirs, I am currently devouring a 2” thick pan seared and roasted strip. Perfectly medium rare, crunchy crust. Carnivorana.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Luke's Dad
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Emperor Pengin
Mikhailoh
Apr 3 2018, 04:14 PM
Well, however others eat theirs, I am currently devouring a 2” thick pan seared and roasted strip. Perfectly medium rare, crunchy crust. Carnivorana.
I thought I had clicked on Ax's thread, and your post disturbed the hell out of me.
The problem with having an open mind is that people keep trying to put things in it.
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Mikhailoh
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If you want trouble, find yourself a redhead
Meat envy?
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Riley
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HOLY CARP!!!
Aqua Letifer
Apr 3 2018, 06:08 AM
Rainman
Apr 2 2018, 11:40 AM
One of my jobs when young (high school) was as a bus boy at a high end restaurant, specializing in steaks, seafoods. The waiters wore tuxedos, there was no menu, the waiter would let the patrons know what was being served in addition to the traditional entres.

Behind the scenes, the head chef was a sleazy bum, the assistant chef was a former Marine that hated life in general, the waiters were overbearing while making fun of the "guests" as they hated the social strata that dined.

As for steaks, there were steaks, and then there were VIP steaks. Two different freezers downstairs.
Would be interesting to know if that is still the case in upscale restaurants: overpriced food for the commoners, overpriced but outstanding food for the special people.

The VIP steaks were amazing. Plenty of times a person would not eat much of the steak (generally the females), us hungry peons had no issue devouring what was left over.

After witnessing what goes on behind the scenes, I swore I would never eat in a highbrow restaurant.

I’ve worked in many—some nice, some not.

You just described how pretty much all restaurants work.
All customer service jobs really.
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