If they're paying you for it, and they ate it without waste, then theres nothing to judge on how they want their food.I once worked for a higher end steakhouse and you would not believe how many tickets we'd get from 2 tops that would have a 12oz filet, well done, and an order of chicken tenders.
Most of them would then complain that it was taking too long for their food to come out.
It's a strangely polarizing topic. My opinion is that it's on the waiter to warn that meat is better fried to a degree fitting the cut, and recommend the cut and the doneness to the diners' tastes if they hesitate.
Nah, I'll judge the fuck out of anyone that is willing to pay to turn an expensive cut of meat into burnt offers. Don't get me wrong, I obviously prepared it for service, but you can piss up a rope if you think you get to choose who I judge for their poor taste.
Unreasonable customers are never fun. That being said, a well-done steak can also be done well (pun intended). It doesn't have to be burnt to crisp. It requires a proper type of cut, like ribeye, of course.
Your just asking for spit in your food
Basically McD's Chicken Selects.
