You know what’s Not on Roids, but is guaranteed to raise the ire of every single person behind the scenes at your fancy steakhouse? Your questionable ordering choices. Seriously, folks, we get it – youre paying good money for a slab of beef. But that doesn’t give you license to become a culinary terrorist.
Lets dive into the nine things you do that make steakhouse employees silently (and sometimes not so silently) judge you. First up: Well-done steak. Oh, bless your heart. Anthony Bourdain hated this! It strips away all flavor and texture, rendering an expensive cut of meat into a leather frisbee. And yes, we know someone ordered it three times and got the server fired – thats not a badge of honor; that’s a cautionary tale.
Next, “in-between” steak. What does that even mean? Its an ambiguity nightmare for chefs. Then there are requests for sauces on the side. Because apparently, trusting the chef’s expertise is just too much to ask.
Dont even get us started on specific cocktail orders – it’s a tiny detail that can trigger eye-rolling. It shows a lack of trust in their mixology skills, which is rude! And while you can order your steak however you please (we get it, freedom!), repeatedly sending it back for re-fires isnt just annoying; it’s potentially career-ending for the poor soul dealing with you.
Finally, pretending you don’t know what “rare” or “medium-rare” means is insulting to everyone involved. Just…please be considerate of the people working hard to provide you a meal. It’s not that hard!
