Someone Should Get "Nerfed" for That!

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Someone Should Get "Nerfed" for That!

Members: 16
Latest Activity: May 8, 2012

An opportunity to share “head shakes” in the industry.

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Customer Relations

Started by Paul Green. Last reply by Michael Biesemeyer Dec 21, 2009. 2 Replies

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Comment by Ashley Fowler on January 29, 2010 at 1:16pm
I find the name of this group quite comical and very true on some occasions. :)

Non-Operator
Comment by Paul Green on January 1, 2010 at 4:24am
Vadim Ponorovsky sends an email to his staff and the whipped cream hits the fan.

Non-Operator
Comment by Paul Green on December 25, 2009 at 11:36pm
Chef Ben Vaughn seems to be doing everything right at his new restaurant Grace in Memphis, Tenn.

Well........... almost everything.

A post at TMCNews glowed about the culinary wonders available there except for this:


"To his immense credit, the dinner server told us before we ordered that all meat was cooked medium-rare. My companion, so coached, said she wanted the steak but preferred it medium. The server said he would ask, but could not promise anything. Also rehearsed, we demurred and said to go ahead and bring it medium rare. (I wanted to know if I recalled it right from the lunch visit.) The server returned to tell us that he'd given the chef the word that we really wanted it medium, so it might come that way.

Yet to our puzzlement, it came rare, not medium rare. It was delicious, though, a tremendously tender cut from Niman Ranch that was marbled with fat. I finished it the next day with great relish and without cooking it further -- but people are particular about how they want their meat cooked, and I hope the kitchen (and by that I mean Vaughn) will reconsider. It shouldn't be assumed that Memphis diners are rubes who don't know how they like their own steak cooked."
 
 
 

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