When doing a quality check on a steak and let’s say the guest has cut just the outside part of the steak and they say it is a tad overcooked have them cut the steak in the centre. Many times when they do that they will see it will be cooked just right.
You can save yourself a lot of do overs if you have them cut the centre to check to see if it is cooked to their liking. The edge of a steak might , depending on the thickness of it , have started to go cooking onto the next temperature level.
The other night it happened to me when someone had ordered a well done. This time it worked the opposite as the steak came out pretty quick so when I did the table check when he cut the steak on the edge and said it was fine I asked him if he would cut the centre to see if it was the same. He did and said it was fine. In some cases when someone orders let’s say a medium which is pink throughout and they cut at the side it will be fine but when they get to the centre it becomes red. Then they call you over.
Save yourself a lot of trouble and cook ups or redos by making sure when you do the quality check they have cut the centre of the steak to see if it is cooked the way they like it.
Hope this helps anyone out there!