There’s No Such Thing as Medium Rare “Plus”

steak temperatures

Classic French cooking approaches steak temperatures with a simple elegance. There are four basic ways the French order steak. Bleu means very rare, quickly seared on each side. Saignant, literally meaning bloody, is a bit more cooked than bleu, but still quite rare. À Point implies “perfectly cooked” (the closest to our Medium Rare) and Bien Cuit, well done. The French don’t fuss with superfluous language around ordering meat; you like your steak one way or the other. The behavior is anchored in a tradition of respect for the chef’s expertise and deference to the talent in the kitchen.

Americans aren’t able to speak so abstractly about cooking meat and are more suspicious of the chef’s faculties. To make steak temperatures more scrutable, restaurants (with the blessing of the USDA) devised a vernacular to help diners better understand the different gradations of doneness. The approach is rather dogmatic with five concrete meat temperatures, now ubiquitous: Rare, Medium Rare, Medium, Medium Well and Well Done. Restaurant chefs have adhered to this scale for generations but they are a constant source of headaches for hospitality professionals. No matter how streamlined these guidelines have become, there will always be differences in perception around how we should define them.

Today’s diners are becoming increasingly nuanced about how they like their meat cooked. As palates become more sophisticated, defining proper meat temperatures has evolved into a significantly more complicated conversation. It’s disturbingly common to hear guests request “plus” temperatures, meaning they want their meat cooked a shade in between two standard ones. “Medium Rare Plus” implies they like their steak cooked a little more than Medium Rare but not quite Medium. Unfortunately, most restaurant kitchens are too busy to handle this level of specificity.

steak temperatures

Trying to make guests happy who order their meat cooked outside of the standard spectrum can drive servers—and chefs—to madness. If we insist that guests adhere to the accepted scale, we increase the likelihood that they’ll send their food back. If they’re unhappy with the finished product, they’ll blame us for not making enough of an effort to understand their preferences. If we allow them to order fabricated steak temperatures that don’t exist, we must face the rage of an ornery chef who bristles at anything that strays outside of protocol. As with many hospitality conundrums, we’re always caught between a rock and a hard place. 

A restaurant kitchen isn’t an artist’s studio; it’s a factory. As a guest, you have a responsibility to understand that not every element of your dining experience is customizable. When you dine in a restaurant, you are enjoying plates or food that were engineered to be efficiently served simultaneously to a dining room full of hungry people. Expecting your initials monogrammed on every dish shows a lack of respect for the orderliness that is necessary for a cohesively functioning kitchen.

If waiters could somehow escort every guest who ordered “Medium Rare Plus” into the sweltering kitchen to explain to the grill cook how they like their steak, not a soul would ever ask for it that way again. The power that many guests feel when it comes to the peculiarities of cooking their food is in the luxury of not having to deal with the shame of facing the sweaty cook who’s making it. Good guests won’t abuse that power. 

Stop Storyboarding Your Restaurant Meals

“May I offer any recommendations on the menu?” the waiter asks cheerfully. “No,” the guest answers, ”We already knew what we wanted before we sat down.” That’s strange, the waiter thought, I haven’t even told them about the specials and they’ve already decided?

Without skipping a beat, the table proceeds to order the most talked-about dishes on the menu. It’s obvious to the waiter that they must’ve scoured the Internet in the days leading up to their reservation to prepare in advance. Even after hearing the specials, they were unwilling to veer from the script. “Everything sounds really good but we’ve just heard so much about the [appetizer] and the [entree] that we have to try them,” they say proudly, returning the menus. 

Technology has drastically changed the way people make decisions in restaurants and has caused table-side negotiations to become more anti-social. Waiters approach tables to offer guidance and routinely find everyone on their phones swiping through photographs of popular dishes. Instead of asking about specific menu items, some guests unapologetically show the photos to the server and ask him to identify it.

The “Show-and-Tell” method has become a very common way for restaurant guests to solicit help navigating the menu from their servers. These guests only care about the most photogenic dishes that look good on their Instagram. Some guests don’t interact at all. They forgo help because they’ve already invested time beforehand researching fan favorites and critically-acclaimed dishes. They willfully trust the opinions of total strangers over the staff’s expertise. 

Storyboarding-restaurant-meals

The “storyboarding” of restaurant meals is a poisonous trend that turns potential great restaurant experiences into pedestrian ones. More diners are planning their meals in advance like film directors who have a particular vision of how their films should look aesthetically. But dining this way negates impromptu decisions that might stray from the original plan but improve someone’s meal. Often the storyline they’ve scripted ahead of time is static instead of the dynamic experience they would have had if they’d approached dining more openly. 

A restaurant visit is meant to be a spontaneous experience. One of the joys of great restaurants is their ability to surprise you unexpectedly. That can’t happen with so much advance planning. Everyone can recall thanking a waiter for a suggestion that changed the course of their meal. One could argue that as restaurants have become more expensive—the cost of bad choices has gone up too—so preparing in advance is a preemptive measure that can help curtail disappointment. Unfortunately, safer choices don’t always mean better ones.

Putting so much faith in other people’s opinions will often lead individuals to make poorer choices for themselves. Ordering based on popularity—instead of one’s own personal preferences—sets these guests up for failure. Just because everyone raves about a particular dish, doesn’t mean that it’s the right dish for everyone. Chefs work very hard on every dish they put on the menu, and it drives them batty when guests only gravitate toward the “signature” dishes. 

Negative reviews on sites like Yelp and Trip Advisor, aside from grumbling about prices, often condemn signature dishes as being “not worth the hype.” In most cases, these diners were let down because they ordered popular items instead of approaching their meal with a blank slate. Groupthink makes diners less adventurous and their choices more monochromatic. Servers are now tasked with trying to force guests into conversation about the menu when it used to be the other way around. 

Luckily, it’s very easy to correct these bad habits. There are simple steps you can take to avoid the pitfalls of storyboarding. First, read as little as possible about a restaurant beforehand so you don’t arrive with too many preconceived notions. Engage the staff and ask about “sleeper hits” not just the “blockbusters.” Be more open to suggestions and willing to take risks with your order. Step out of your comfort zone. Instead of everyone at the table ordering the same famous dish, try to diversify your menu choices by including that dish among a variety of other shared plates. Approach dining out with the understanding that pleasant surprises can’t happen without the possibility of disappointment. It’s always worth chancing because restaurant experiences can only be great if you let them. 

Theft in Restaurants is More Common Than You Think

At a former restaurant job, we used an antique ashtray and a vintage sterling silver jewelry case to present the check. The shape of each resembled the logo of the restaurant and guests were always charmed by them when they asked for the bill. The restaurant was quite tiny, appointed with a lot of carefully curated barware. The cutlery was adorned with mother of pearl handles. We were surrounded by a lot of precious things, which meant that many of those precious things would often mysteriously disappear. Management would blame the staff when silverware went missing but, most of the time, we all knew the stolen items were ending up in guests’ pockets and handbags. To many restaurants, theft is considered part of the cost of doing business. 

There were less than twenty seats in this restaurant, and I guarded the vintage items fastidiously. I knew I had to retrieve the check immediately or risk having them stolen. Kleptomaniacs are a clever sort, so we had to be vigilant. The garnish picks were the hardest to police. We ordered them in small batches from Etsy, by an artisan who made each one uniquely by hand. Each pick cost at three to five dollars wholesale. We would lose about ten to fifteen of them every few weeks. I saw a woman at my table use it as a hairpin before I went over to the table to ask her to return it. “Oh… but these are so cute. Can’t I just take one??” she said with an air of entitlement.

The night the antique ashtray disappeared, I noticed the woman at my table coveting it as she signed her bill. She kept telling her boyfriend how it reminded her of something in her grandmother’s summer house. I turned around for a split second to confirm a drink order with the bartender, and when I turned back she was gone and so was the ashtray. A month later the jewelry box was stolen too.

restaurant

These weren’t extremely valuable items but, because they were vintage, they were difficult to replace. Restaurant guests who steal are usually small time crooks. Waiters guard their pens like family heirlooms because they’re accustomed guests pilfering them. Recently, a guest signed his check and took my sturdy Parker Jotter pen that the restaurant provides in limited quantities and left me his cheap plastic pen with a corporate logo. I try my best to surveil my tables but, even if someone swipes your pen, it’s difficult to confront them about it without seeming like you’re being petty. “I just paid hundreds of dollars for dinner and you chased me down for a measly pen?” they might wonder. It’s a flawed mentality though because in many ways they’re stealing part of the server’s uniform.

Why do so many guests feel so entitled to steal things from restaurants? None of these people wouldn’t dare be so cavalier about pocketing goods from a retail store of any kind. Purchasing twenty dollars worth of toiletries wouldn’t embolden someone to swipe a keychain at the the checkout counter on his way out of the drugstore. Few people would ever walk into their lawyer’s office and nab his stapler just because they were billed three thousand dollars last month. Yet many diners inexplicably feel entitled to repossess whatever amenities they please. I’ve had people jokingly ask, “I really like this glass, what would you do if I took it?” They ask this question flippantly because they know that a server would never have the gall to say “I’d probably call the police.” When guests frame the question like this, it shifts the guilt onto the servers as though their criminal impulses are normal and servers policing them would not be.

There’s something so much deeper going on when guests steal things from restaurants. On a subconscious level, it belies a greater issue within many restaurant guests that part of the hospitality experience is to excuse the occasional indiscretion. In other words, part of caring for their needs is an expectation that we will turn a blind eye to inappropriate behavior including stealing. 

In an effort to manage inventory and deter theft, many restaurants force their staff count valuable items like leather-bound menus or flatware on a nightly basis. But those same restaurants balk at charging guests for the items they stole when they catch them red-handed. Too often, when theft occurs, the staff is blamed for its lack of vigilance. But waitstaff are too busy to be crimebusters. As with most guest transgressions in hospitality, avoiding confrontation is paramount and standing up for what is right can be fraught. The risk of offending a guest (even the kleptos) isn’t worth the cost of replacing the stolen property. It’s unfortunate because a restaurant staff member confronting a guest who has just stolen something shouldn’t be considered inhospitable, it should be inarguably justified.