Pizza doesn’t need to by NY/NJ style for me to enjoy it. The options aren’t always as plentiful, but I’ve always found good pizza outside of the tri-state.
The difference is enough that we would leave the inner third of the filet mignon on the plate because it’s inedible to us. That’s a waste of food.
I feel like I keep getting called out on questioning the steak return when that was never my position. I was responding to a different post asking about it…
Y’all explaining to the wrong person 
My apologies. I misread.
Again, if those steaks were miscooked, it was within the normal margin of error. If you order medium and get what you think is medium rare- unless you are paying huge $$ for that, the difference is a matter of opinion, not fact.
So, two steaks that were ordered medium were medium rare? And you sent them back???
If you can’t eat red/pinkish-red in the middle, you can’t eat red/pinkish-red in the middle. Of course they were sent back.
Then they should have ordered medium well.
IMHO if the steak is within one step of what you ordered, the difference is a matter of opinion.
Why would she order medium well if she wanted medium? And why did the waiter make a big production out of it being just how she wanted it?
You should worry about your own steak.
If a steak is slightly overcooked, I’ll eat it and whine, because it feels wasteful to ask for a fresh steak. But if a steak is undercooked, why not send it back?
Because you will sit there and eat nothing, while you table either eats - or is over polite and sits there while their food gets cold.
But when your did returns, you’ll have palatable food. I guess it’s it were a job interview and i mostly cared about the other people at the table and not about my meal, I’d just eat it. But it’s I’m dining with friends, i want to enjoy my food.
(I’m a rare food person. I’ve never sent anything back for being undercooked. A raw bit of catfish in the thick part? Hmm, I’ll give it a try. Turns out cooked catfish is tastier… But my husband likes his food fully cooked. So do some of my friends. Some of them find my rare food to be disgusting. They should get food they like.)
I have never found that a steak within one level of requested isnt palatable. Sure, order medium well and get rare or medium rare- send it back.
But the difference between medium and medium rare are debatable. People argue over that all the time. And I am not sure the average eater could tell the difference with any degree of certainty.
Well, the person who posted it could, and I’m not going to call her self-deluded or a liar. Are you?
Tastes vary. I find a few slices of bell pepper will completely ruin a stew and make it inedible. I’m in a minority. I don’t know how many people have a hard cutoff of degree of doneness, but I’m certain some do. In fact, someone who posted in this very thread does. It seems beyond bizarre to argue their personal experience.
This is true. Depending on what source you go by, medium rare is generally around 130-135. But I’ve seen it as high as 140. Some say perfect medium rare is 130. Some say 135.
Yep.
Often, we just don’t care all that much. I don’t get road rage, pretty much ever and food has to be pretty bad for me to send it back. I like my steaks med-rare. If the steak is black and blue, I’ll send it back because near-raw steak is inedible to me (now, different when I was young). But med-rare, great. Medium, perfectly fine. Medium-well? Eh, whatever- not awesome, but I can live with it. Well done? Long sigh and maybe I’ll mention something to the server, but I don’t want it thrown out and wasted. I just eat it and drag what enjoyment I can from the salt and Maillard reaction 
.
I’ve sent back bloody chicken wings and a poached egg dish that developed a water bubble during the cooking process that subsequently drowned my breakfast when it burst. Short of something like that, I just eat what I get and avoid the place in the future if they suck more than once in a blue moon.
The places I worked at were all quite clean. Most times when I interviewed and got to the point where they asked “Anything else?” I’d ask to see the area where I would be working. One time I turned down a job because the place did look crusty.
That’s why when we go there I order the pork chop. I think they’re way better than the steaks.
You don’t get it babe. It’s not you, it’s the steak, or sumthin…
It is totally the usual to take the same steak back, and cook it further.
The heat kills any bacteria you may have introduced.
Also, from a sustainability point of view- would you really want them to bin an otherwise fine cut of meat? Don’t disrespect the bovine that died for your meal…!