Ordering at a restaurant Phase 3

The Situation Server has just brought out your main course: The Roasted Filet Mignon. However, you asked for it to be prepared Medium-Rare (pink, warm center), but when you cut into it, it’s clearly Well-Done (brown all the way through and a bit tough). The Interaction Server walk over to your table a few minutes after serving the food. Server: "I hope you’re enjoying your meal so far. How is the Filet Mignon tasting? Is it prepared to your liking?" How to Handle It In a high-end restaurant, you don't need to be aggressive. You can be firm but polite. Try using one of these approaches: The Direct Approach: "Actually, I’m afraid there’s a slight issue. I ordered this medium-rare, but it appears to be well-done." The Polite Inquiry: "Excuse me, Julian. I think this might have been left on the grill a bit too long. Would it be possible to have another one prepared?" It’s very helpful to know these terms so you get exactly what you want! In a fancy restaurant, the chef takes great pride in the "doneness" of the meat. Here is a quick guide to how you can order your steak: Steak Doneness Levels Rare: Cool red center. Medium-Rare: Warm red center (usually the Chef's favorite). Medium: Warm pink center. Medium-Well: Slightly pink center. Well-Done: Little to no pink. Back to the Scene Server is standing by your table, waiting for your response about the overcooked steak. Server: "I hope you’re enjoying your meal so far. How is the Filet Mignon tasting? Is it prepared to your liking?" You: (Give it a try! Tell Server politely that the steak is well-done and ask for a new one.) Server: "Oh, I am terribly sorry about that. You are absolutely right—that is not the medium-rare we aim for. I will take this back to the kitchen immediately and have a fresh one prepared for you right away. May I bring you another glass of wine while you wait?"