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Message: <blockquote data-quote="dennishoddy" data-source="post: 3384742" data-attributes="member: 5412">Ok, true story of life in a small town diner during the rona. Pulled into the diner for dinner tonight. Advertised as a steak house and Mexican food place. Great reviews before the rona. Wife ordered a specialty burger and I ordered the ribeye. Some of the reviews stated steaks were over cooked as requested but went ahead and an ordered the ribeye rare. I prefer medium rare but have found that few restaurants even the big chains and specialty steak restaurants actually know the difference in rare and well done, so ordering rare is typically a safe way to get at least some pink in the center of the $30 steak. The salad, steak, fries and a veggi medley came out to the table medium well. Took one poke of the steak with the fork to figure out it was overdone. Before getting the first bite cut, the cook came out and asked if I liked the steak. Had no clue other than knowing it was medium well by a poke of the fork, but in this day and time of the rona just smiled and said it was fine. Most restaurants have entirely new staff now and we aren't going to complain about whatever comes out. No need to ruin someones day and what they think might have been a good job. Later on after a couple of cuts realized I'd got a T-bone instead of a ribeye. Not the greatest fan of a T-bone but it's certainly edible. When the check came by the cook appeared again and asked again how the steak was and I informed here nicely that it was a T-bone, not a ribeye. She never stuttered or any thing but said that was the first steak she had ever cooked and could not find the rib eyes in the freezer so what I got was was what she could find. Turned around and walked away. My wife and I laughed silently looking at each other while we finished our cocktails and left. We left a good tip and chalked it up to another adventure in a small town diner. What's a shame is that that place will get bad reviews on social media and probably cost them major business because of an inexperienced cook. I don't know how to correct that and it's not my job to do so, but a good steak cook is a diamond among restaurants. If you have one or even one that is half a$$ed the staff can be trained to assess the doneness of a steak with a simple fork, refusing to take it out if not properly done because it will come back costing the business money and a bad reputation on social media in reviews. I can also have sympathy with the restaurants that are only allowed to currently operate at 1/2 occupancy or take out. Its a tough world for them, hence the reason we did not complain.</blockquote>

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