Monday, July 27, 2009
Here is a Tip
You can save yourself a lot of do overs if you have them cut the centre to check to see if it is cooked to their liking. The edge of a steak might , depending on the thickness of it , have started to go cooking onto the next temperature level.
The other night it happened to me when someone had ordered a well done. This time it worked the opposite as the steak came out pretty quick so when I did the table check when he cut the steak on the edge and said it was fine I asked him if he would cut the centre to see if it was the same. He did and said it was fine. In some cases when someone orders let's say a medium which is pink throughout and they cut at the side it will be fine but when they get to the centre it becomes red. Then they call you over.
Save yourself a lot of trouble and cook ups or redos by making sure when you do the quality check they have cut the centre of the steak to see if it is cooked the way they like it.
Hope this helps anyone out there!
Radio talk show host of "The Hospitality Industry News Network" and author of "You Only Live Once" about his early years traveling around and working on ships and foreign countries Steven blogs about his thoughts on the restaurant industry as he sees it today.
Check out his web site at www.stevennicolle.com for more information.