🚀 go-pugleaf

"Al Smith" wrote:

> Deliberate food contamination is restaurants is pretty common, from what I 
> read and hear, and is becoming more common as the quality of staff 
> decreases.

That's rather disheartening news, especially if it's deliberate.  If I ever 
found out that was done to me, I'd report it to whatever authority looks 
after those complaints... after I'd gone up one side of the restaurant and 
down the other.  I'd plaster bad reviews anywhere I could, just to put a 
dent in their business.  But with the S&S, I've always been a satisfied 
customer until that one night - 2 steaks in a row, too tough to even cut, I 
had to complain.  I didn't eat any of mine (I couldn't -t oo tough), and 
only paid for my wife's meal.

They wanted me to take the certificate, so begrudgingly I did, figuring my 
wife could use it.  We went back a couple of weeks later and I tried a 
different cut of meat - just as tender as it used to be, and I've been going 
back ever since, so their 25 bucks wasn't wasted on me.  A good-will gesture 
is all it takes sometimes to restore your faith in a product or service.

> I remember my mother telling me one story. A customer in a restaurant 
> complained that his steak wasn't tender enough, sent it back and asked for 
> another. The cook took the same steak, threw it on the floor, stamped 
> several times on it with the heel of his shoe, picked it up, spat on it, 
> dropped in into the fry pan to re-heat it, then sent it back, saying to 
> the waitress, "There! Ask him if it's tender enough now."
>
> True story.

I'm wondering about the customer... did they notice the difference or not?

    - Rick