# To my waitress at Red Robin **URL:** \ **Category:** The BBQ Pit\ **Created:** [July 13, 2008, 12:25am UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281 "2008-07-13T00:25:51Z")\ **Posts on this page:** 16\ **Page:** 4
**Author:** ![TroubleAgain](https://avatars.discourse-cdn.com/v4/letter/t/e480ec/32.png) [@TroubleAgain](https://boards.straightdope.com/u/TroubleAgain)\ **Post date:** [July 14, 2008, 7:08pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/61 "2008-07-14T19:08:45Z")
[QUOTE=featherlou] Your grandfather has my sincere sympathies, **alphaboi**. I am a slow eater by nature, and I’m even slower now that half my mouth is out of commission because of a couple of bad teeth. I’m eating as fast as I can, goddammit - quit hovering, quit trying to take my plate, quit rushing me. And for my husband’s family - serving dessert to everyone else while I’m still eating dinner is rude. I don’t know how many times I’ve stopped eating just like your grandfather because I felt like I was inconveniencing other people with my normal eating speed. I’ll even lose interest in eating a meal at home because it just takes too damned long. Slow eaters of the world, unite! [/QUOTE] I was a slow eater as a kid. Always the last at the table. But somewhere along the way I overcompensated for that problem and now am always the first one finished. ::sigh:: It’s rude to rush diners. But hey, once I’ve asked you for the check, bring it pronto, (or hey, maybe even bring it when you see we’re both done) and let me glance over it and hand it back to you with the debit card. I don’t want you disappearing on me and leaving me sitting here twiddling my thumbs! ---
**Author:** ![plnnr](https://avatars.discourse-cdn.com/v4/letter/p/7ea924/32.png) [@plnnr](https://boards.straightdope.com/u/plnnr)\ **Post date:** [July 14, 2008, 7:37pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/62 "2008-07-14T19:37:27Z")
Jack-in-the-Box’s parent company had to settle lawsuits ranging from $19,000 to $15,000,000 due to the food poisoning customers got from eating undercooked food. It makes perfect corporate sense to try and limit their liability exposure. If you order something and they won’t cook it that way, you’re free to take your business elsewhere. No one is forcing you to eat a hamburger cooled medium if you want it rare. ---
**Author:** ![kayT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayt/32/3633_2.png) [@kayT](https://boards.straightdope.com/u/kayT)\ **Post date:** [July 14, 2008, 11:09pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/63 "2008-07-14T23:09:42Z")
Why is it that Islands (which seems to me about like Red Robin but I don’t go to RR so could be wrong) serves medium burgers with no qualms and has no disclaimers in their menu and hasn’t been sued out of business? ---
**Author:** ![Q.E.D](https://avatars.discourse-cdn.com/v4/letter/q/51bf81/32.png) [@Q.E.D](https://boards.straightdope.com/u/Q.E.D)\ **Post date:** [July 14, 2008, 11:11pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/64 "2008-07-14T23:11:31Z")
[QUOTE=kayT] Why is it that Islands (which seems to me about like Red Robin but I don’t go to RR so could be wrong) serves medium burgers with no qualms and has no disclaimers in their menu and hasn’t been sued out of business? [/QUOTE] Luck. ---
**Author:** ![lexi](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lexi/32/6806_2.png) [@lexi](https://boards.straightdope.com/u/lexi)\ **Post date:** [July 15, 2008, 1:45am UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/65 "2008-07-15T01:45:53Z")
[QUOTE=featherlou] ETA: The cooking of burgers could be covered under food handling safety guidelines, as well - restaurants might not have a _choice_ about how they’re cooking them. If the Department of Agriculture/Health Canada have decided that _E. coli_ poisoning should be prevented by all restaurants cooking burgers to a certain degree of wellness, that’s how restaurants are expected to cook them or get a health code violation. [/QUOTE] I know this well, when I worked waiting tables here in Alberta, I would have an American tourist freak out at least once a week in the summer because they could not legally have their burger cooked to their preference. ---
**Author:** ![Jaade](https://avatars.discourse-cdn.com/v4/letter/j/dfb087/32.png) [@Jaade](https://boards.straightdope.com/u/Jaade)\ **Post date:** [July 15, 2008, 8:23pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/66 "2008-07-15T20:23:31Z")
[QUOTE=TroubleAgain] It’s rude to rush diners. But hey, once I’ve asked you for the check, bring it pronto, (or hey, maybe even bring it when you see we’re both done) and let me glance over it and hand it back to you with the debit card. I don’t want you disappearing on me and leaving me sitting here twiddling my thumbs! [/QUOTE] Knowing when to give the bill and when to wait for the debit card or come back is not always easy to interpret. I’ve dropped off a bill at a table before, even after being asked to bring it, only to stand around for a few moments while the patrons ignore my existence before leaving to attend to my other customers. Waitstaff seems to be expected at times to be mind-readers. Look at this thread - some want the check with the meal, some after, some expect to be asked about dessert and I’ve had people get irritated with me for asking them about dessert. I guarantee another person will stick their head in and say that they think it is the height of rudeness for the waiter/waitress to wait around for the card/money. There is no way to please every customer 100% of the time. ---
**Author:** ![vetbridge](https://avatars.discourse-cdn.com/v4/letter/v/b5e925/32.png) [@vetbridge](https://boards.straightdope.com/u/vetbridge)\ **Post date:** [July 15, 2008, 9:17pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/67 "2008-07-15T21:17:28Z")
[QUOTE=Kalhoun] Which reminds me…ever since this new panic about rare meat kicked in, medium-rare is a lot more well-done than it used to be. Anyone else notice that? [/QUOTE] YES!!! I have officially switched to ordering “rare” in hopes of getting my preferred medium rare. ---
**Author:** ![villa](https://avatars.discourse-cdn.com/v4/letter/v/bc79bd/32.png) [@villa](https://boards.straightdope.com/u/villa)\ **Post date:** [July 15, 2008, 9:32pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/68 "2008-07-15T21:32:35Z")
[QUOTE=kayT] Why is it that Islands (which seems to me about like Red Robin but I don’t go to RR so could be wrong) serves medium burgers with no qualms and has no disclaimers in their menu and hasn’t been sued out of business? [/QUOTE] If you are comfortable with your meat supplier, your meat handling processes, your meat storage policies, and your general staff competence, this would seem to be not a problem. As I said before, there isn’t really a problem with undercooked meat. There is a problem with undercooking the contaminents on/in the meat. No contaminents, eat it raw… ---
**Author:** ![Uzi](https://avatars.discourse-cdn.com/v4/letter/u/91b2a8/32.png) [@Uzi](https://boards.straightdope.com/u/Uzi)\ **Post date:** [July 16, 2008, 5:12am UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/69 "2008-07-16T05:12:05Z")
[QUOTE=Boyo Jim] I thought Red Robin was at least a step or 2 down from Applebees. [/QUOTE] There are worse restaurants than Applebees :dubious: ? And people go to them :eek: ? \ ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [July 16, 2008, 1:21pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/70 "2008-07-16T13:21:08Z")
> [@](#): > > > [@Boyo Jim](#): > > > > I thought Red Robin was at least a step or 2 down from Applebees. > > There are worse restaurants than Applebees ? And people go to them ? \ I thought the same thing. I love RR but and will only go to Applebees if there is no other option. ---
**Author:** ![joemama24\_98](https://avatars.discourse-cdn.com/v4/letter/j/ce7236/32.png) [@joemama24\_98](https://boards.straightdope.com/u/joemama24_98)\ **Post date:** [July 16, 2008, 4:04pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/71 "2008-07-16T16:04:17Z")
[QUOTE=featherlou] ETA: The cooking of burgers could be covered under food handling safety guidelines, as well - restaurants might not have a _choice_ about how they’re cooking them. If the Department of Agriculture/Health Canada have decided that _E. coli_ poisoning should be prevented by all restaurants cooking burgers to a certain degree of wellness, that’s how restaurants are expected to cook them or get a health code violation. [/QUOTE] I was in Pennsylvania for business recently and tried to order a medium burger. I was told exactly this - state law said ground beef had to be cooked well - they were not allowed to cook it as I requested. I took it with a grain of salt until I saw your post…it would seem that enforcement would have to be very subjective. ---
**Author:** ![Cheesesteak](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cheesesteak/32/3694_2.png) [@Cheesesteak](https://boards.straightdope.com/u/Cheesesteak)\ **Post date:** [July 16, 2008, 7:34pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/72 "2008-07-16T19:34:15Z")
[QUOTE=friedo] ETA: OK, I’m slightly less lazy than I thought. From my very first google on the subject: [Rare steak ‘is safe to eat’](http://news.bbc.co.uk/2/hi/health/3743657.stm) [/QUOTE] Then you should feel free to complain when a place refuses to serve a rare steak, which never happens in the first place. With respect to ground beef, why don’t we ask the [Iowa Beef Industry](http://www.iabeef.org/Content/gbw.aspx) > [@](#): > > Safety First > > Food safety at home is important in preventing food borne illnesses. > > Prevent cross-contamination by washing hands well in hot soapy water before and after handling raw ground beef. Also, wash any surfaces and utensils that have been in contact with raw ground beef. > > Cook ground beef thoroughly. Never eat raw or rare ground beef. During grinding, surface bacteria are mixed throughout the ground beef, so it’s important to make sure it’s cooked completely. Also, cooking ground beef to 160°F will destroy E.coli 0157:H7 bacteria. > > Cook ground beef patties, loaves and meatballs to an internal temperature of 160°F (medium doneness), until not pink in center and juices show no pink color. Use an instant-read-thermometer inserted horizontally to check the temperature. And how about the [National Cattlemen’s Association](http://www.beefitswhatsfordinner.com/FoodSafety/default.asp) > [@](#): > > Did you know that 160°F is the optimal temperature for a safe and savory burger? Click here for more information and tips from grill master Steven Raichlen. Of course, I’m sure the Cattlemen’s Grill Master is just some schmuck who doesn’t have the Mad Skillz to prepare a safe rare hamburger. Edited to add, your own link has the following > [@](#): > > In the case of minced-meat products such as burgers and sausages, bacteria are spread throughout the product during manufacture. > > These products should be cooked until they are piping hot throughout, with no pink meat left and any juices running clear, it says. ---
**Author:** ![alphaboi867](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alphaboi867/32/3898_2.png) [@alphaboi867](https://boards.straightdope.com/u/alphaboi867)\ **Post date:** [July 16, 2008, 9:03pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/73 "2008-07-16T21:03:35Z")
[QUOTE=joemama24\_98] I was in Pennsylvania for business recently and tried to order a medium burger. I was told exactly this - state law said ground beef had to be cooked well - they were not allowed to cook it as I requested. I took it with a grain of salt until I saw your post…it would seem that enforcement would have to be very subjective. [/QUOTE] I’ve have any problem getting rare burgers at non-chain restaurants. In fact Denny’s, Crapplebee’s, and Red Robin are the only three restaurants I remember being told they only do well-done (at Crapplebee’s I was only told this _after_ they brought my burger out). ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [July 16, 2008, 11:54pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/74 "2008-07-16T23:54:49Z")
[QUOTE=x-ray vision] I’m asking how one gets a burger hot enough to kill bacteria but not hot enough to cook it past rare. What kind of technique can there be to do this and do you have a cite that this can actually be accomplished safely, especially since you’re claiming it can be done without a thermometer? [/QUOTE] You can’t. His friend doesn’t know what he’s talking about. Rare, medium rare, etc. all refer to the temperature of the inside of the meat. There is no “intensive training” one can go through to make one rare burger hotter in the middle than any other rare burger. ---
**Author:** ![Cat\_Whisperer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cat_whisperer/32/4839_2.png) [@Cat\_Whisperer](https://boards.straightdope.com/u/Cat_Whisperer)\ **Post date:** [July 17, 2008, 6:19pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/75 "2008-07-17T18:19:17Z")
[QUOTE=joemama24\_98] I was in Pennsylvania for business recently and tried to order a medium burger. I was told exactly this - state law said ground beef had to be cooked well - they were not allowed to cook it as I requested. I took it with a grain of salt until I saw your post…it would seem that enforcement would have to be very subjective. [/QUOTE] The enforcement may be subjective, but as the last posts show, the guidelines and standards aren’t (not trying to split hairs - I’m not sure which meaning you were going for in your post). The restaurant cooks a burger, the inspector sticks a thermometer in it, they pass or fail based on the temperature reading. ---
**Author:** ![velvetjones](https://avatars.discourse-cdn.com/v4/letter/v/5f9b8f/32.png) [@velvetjones](https://boards.straightdope.com/u/velvetjones)\ **Post date:** [July 17, 2008, 6:35pm UTC](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281/76 "2008-07-17T18:35:06Z")
[QUOTE=Cyberhwk] That way I don’t have to sit there and wait to get the bill only to stick my debt card in to wait AGAIN for you to come pick it up, to wait **AGAIN** to bring back the receipt so I can sign it. [/QUOTE] That’s the surest way, in my world, to reduce the amount of your tip. This has happened to me so many times, usually in more high end restaurants. Takes forever to get the bill, takes another forever for them to pick up the bill with your card it in and another two forevers to ring it up and bring it back to you. The other night we stopped by a popular watering hole for a drink after a gig. Yes, the place was busy, it’s always busy. Took a full 30 minutes from the time we finished our drink to actually pay the bill. Normally I’d be happy to sit around and chat but we were trying to get somewhere and didn’t need the 30 minute delay. And, yes, I like my burger medium rare. (sorry for the hijack…back to your regular program already in progress) [Previous page](https://boards.straightdope.com/t/to-my-waitress-at-red-robin/456281.md?page=3)