As chefs we are often privy to the dining experiences of others. Some are good, some are bad. What we do is listen and learn.
A man was complaining about a recent restaurant experience. He detailed the fact that he ordered prime rib, end cut, well done and it arrived room temperature to warm. So he sent it back and ordered it again and when it arrived it was still just warm and not hot enough. Then he changed his order to well done steak and this wasn’t hot enough either. He sent that one back for yet another steak, which of course still didn’t meet his standards. He went on and on about how the restaurant had failed him. The question is if he wasn’t happy with the meat why didn’t he try something else? Why not give the restaurant a chance to please him instead of setting them up to fail over and over? The other question is why they let him keep ordering and didn’t send him on his way. At a certain point you have to realize that you can’t please the customer and you can’t fix the situation. So what do you do, cut your losses or keep trying?