trst
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I was night cooking at a Sambo's, and a lady (using the term loosely) ordered a medium-rare steak. The steak I cooked for her was a nice one, and perfectly cooked; I kind of admired it as I plated it. The waitress took it to the customer. She looked at it and said, "it isn't done, take it back." I set it on the stainless steel rim of the grill to keep it warm while another steak finished cooking it, slapped it back on the plate, and the customer told the waitress, "that's how he should've cooked it in the first place."