Thursday, May 12, 2016

You Make the Call: Hair Garnish

Photo: Some Yelper
I had a short and curly stowaway on my plate during a recent trip to an unnamed mega-steakhouse (rhymes with Mel Crisco's Rubble Beagle). I understand that accidents will happen (that's what they all heard Ricky say), and I'm not the type to make a big deal of such things (though I suppose writing about it does just that), but I was so surprised at the way the situation was handled that I wanted to see what you would do if you were the manager of Mel Crisco's Rubble Beagle Steakhouse.

I'm not sure if there's a section on porterhouse merkins in the Mel Crisco's Rubble Beagle Steakhouse corporate manual. Maybe it falls under the umbrella of crisis management, for there are people in the world who might do a lot more than whisper and point. If there are guidelines, then I suppose the manager is beholden to corporate policy. If there aren't, then personally, I wouldn't expect my $60 porterhouse to show up on the bill. Granted, apologies abounded and the entire table was comped dessert, which essentially evened the score from a dollars perspective (they also offered to replace the steak, but considering the hairy one showed up almost an hour after we were seated, I didn't want to screw up the pacing of the meal. And I was pretty full, having eaten over half the first one). Philosophically, however, I would have gladly paid for dessert and had the steak comped. I'm not asking for the entire meal to be free (full disclosure: I paid for everything with gift cards so it really didn't matter either way). This is more curiosity than anything else. Do you agree that the steak should be comped? Or was it enough to get a round of desserts?

No comments:

Post a Comment