- Jul 9, 2008
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I work part time as a waiter at an "upscale casual" steakhouse in Boston. We've got amazing cuts of meat... 14 oz rib eye for like... thirtysomething dollars. During the training period you get to eat anything on the menu every shift for free. I ate like a king for a week... filets, ny strips, and ribeyes every night.
Now, every time I take an order for a med-well or well done steak, I die a little inside.
I mean seriously, what kind of jerk wants to spend $30+ to waste a perfectly tasty piece of meat? Do they really think that dried out, charred husk of a steak tastes any good?
Now, every time I take an order for a med-well or well done steak, I die a little inside.
I mean seriously, what kind of jerk wants to spend $30+ to waste a perfectly tasty piece of meat? Do they really think that dried out, charred husk of a steak tastes any good?